Firehouse chef learns from the experts
As a foodie and fire inspector for Lake Zurich Fire Department, John Bzdusek enjoys a fringe benefit that's not part of his official job description: the opportunity to grill top chefs about their sauces and seasonings.
As part of his daily responsibilities, John inspects the kitchens of restaurants like Gianni's Cafe and Biaggi's Ristorante Italiano, both in Deer Park, for fire hazards.
After examining fire alarm and sprinkler systems, cooktop hoods and fire extinguishers, John fires off a few questions about cooking techniques he can try at home.
"Most recently I wanted to get a line on a nice tomato-based red sauce," says John, who lives in Elgin.
Following an inspection at Stones River Legendary Steaks in Deer Park, John asked executive chef Mark Luebker for advice. His secrets: roasted fresh tomatoes and red pepper, garlic, cream and asiago cheese.
"It's really wonderful," John says. "It's the texture I was looking for."
From the CIA-trained chef at Biaggi's, John picked up tips about combining cheeses and how to use spices.
"I didn't have a good feel for cheeses at the time," John says. "I talk to people and experiment."
No stranger to cooking, John was a firehouse chef for 27 years in Park Ridge where he was a firefighter/paramedic and inspector. But that type of cooking comes with boundaries.
"Try cooking for six guys - one doesn't like steak, another doesn't like chicken, you really have to put on your thinking cap," he says. Straightforward meals are typical, dishes that can "stand up to the test of time" if the shift is called to an emergency and everything needs to be reheated.
When he retired from Park Ridge and joined Lake Zurich four years ago, John left firefighting and firehouse cooking behind. That's when he developed a greater love for experimenting and learning more about food.
"My wife bought me some lessons, I read cookbooks and watch the Food Network," he says. "I'm home every evening now before my wife, so I started goofing around in the kitchen."
Often he stops by the supermarket on the way home to pick up fresh ingredients for dinner. During the week he keeps it simple and healthy: "a nice salad, a small portion of meat, and a lot of fresh veggies with different spices and seasonings. Sometimes I have 15 different ingredients in a salad."
When he entertains family or friends, John pulls out richer, more complicated recipes like the creamy tomato sauce from Luebker or his Sweet and Sour Beef Stew.
During "American Idol" season, John and his wife, Cookie, get together with neighbors on Tuesday nights to eat and cheer on their favorites. Once a month they gather with friends for "game night" and food. Everyone takes turns hosting.
Of course, just like the guys at the fire house, John's friends and family probably have their likes and dislikes.
But they never run out of the house mid-meal to chase a fire.
Simple biscuits and gravy
2 packages (1 pound each) bulk pork sausage
6 cups whole milk
Salt and pepper
-1/3 cup Wondra flour
16 biscuits (cooked)
Brown pork sausage in large pan until cooked through; drain some fat. Slowly add milk. Season with salt and pepper to taste. When mixture is near boiling, whisk in Wondra, a little at a time, heating below boiling until mixture is at desired consistency. Serve over hot biscuits.
Serves eight to 10.
@Recipe nutrition:Nutrition values per serving (without added salt): 520 calories, 30 g fat (9 g saturated), 36 g carbohydrates, 0 fiber, 27 g protein, 105 mg cholesterol, 1,120 mg sodium.
Tomato-based Asiago Cream Sauce
4 medium tomatoes
-1 teaspoon olive oil
Red pepper flakes
1-2 cloves garlic (minced)
1 leaf fresh basil, plus extra for garnish
Salt and white pepper
1 stick (8 tablespoons) butter
¼ cup flour
1 quart heavy cream
1/3 - cup asiago cheese, grated
1 pound fettuccini noodles
1-2 cooked chicken breasts, in strips or 16-20 medium shrimp, cooked
Heat oven to 375 degrees. Coat tomatoes with olive oil, roast for about 15-20 minutes. When tomatoes start to split, remove from oven.
Blacken red pepper over open flame or under broiler; cool in paper bag. Run under cold water to help remove skin. Cut into pieces.
In a blender, puree tomatoes, red pepper, garlic and 1 leaf basil; season with salt and pepper to taste, set aside.
In pan, melt butter and whisk in flour. Add heavy cream and heat slowly, almost to a boil. Pour in tomato mixture and return almost to a boil. Add cheese and continue to heat until melted.
To serve: Dish noodles onto plates, top with chicken or shrimp and ladle sauce over.
Serves six to eight.
@Recipe nutrition:Nutrition values per serving: 850 calories, 60 g fat (36 g saturated), 53 g carbohydrates, 2 g fiber, 25 g protein, 230 mg cholesterol, 410 mg sodium.
Sweet and Sour Beef Stew
¼ cup flour
2 teaspoons salt, divided
Dash of pepper
2 pounds beef stew meat cut into 1-inch pieces
¼ cup oil
¼cup water
cup ketchup
¼cup light brown sugar
¼cup vinegar
1 tablespoon Worcestershire sauce
1 large onion (chopped)
4-5 medium carrots, cut into -inch pieces
2-3 ribs celery, cut in -inch pieces
1 can (15 ounces) white cooked potatoes, drained, optional
1 bag (15 ounces) frozen corn or green beans, optional
In a plastic bag, combine flour, 1 teaspoon salt and pepper; add meat and toss to coat. Heat oil in skillet and brown meat on all sides.
In a medium bowl, combine water, ketchup, brown sugar, vinegar, Worcestershire sauce and remaining salt; add to skillet along with onion. Cover and cook over low heat about 45 minutes, stirring once or twice. Add carrots and celery and cook another 45 minutes on low heat or until carrots, celery and meat are tender. Add potatoes and/or beans, if desired and heat through.
Serves six.
@Recipe nutrition:Nutrition values per serving: 480 calories, 31 g fat (10 g saturated), 18 g carbohydrates, 1 g fiber, 33 g protein, 115 mg cholesterol, 280 mg sodium.