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Peoria Dish

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Firefighters are known to be fantastic cooks and the Fire-Medical team in Peoria, Arizona is no exception. Join firefighter Tim Pyle in the firehouse kitchen as he makes a gourmet meal for his team. 

Tune into Channel 11 to watch the episode in its entirety. 

Recipes Featured on Episode 1 

Chickpea and Chorizo Tagine Peoria Dish

1 cup dried chickpeas soaked overnight in plenty of water

3 tablespoons of olive oil

2 red onions, cut in half lengthwise, halved crosswise and sliced with the grain

1 thin chorizo roughly 8 inches long sliced on the diagonal

2-3 fresh bay leaves

Several sprigs of fresh thyme

1-2 teaspoons Spanish smoked paprika (pimento)

Leaves from a small bunch of fresh sage, shredded

Freshly squeezed juice of 1 lemon

Sea salt, freshly ground black pepper to taste

Warmed flatbread

Plain yogurt

Drain the chickpeas, put them in a large saucepan and cover with plenty of water. Bring the water to a boil, reduce the heat and simmer for 45 minutes or until chickpeas are soft but still have a bite to them. Drain well and refresh under cold water. Remove any loose skins and discard them,

Heat the olive oil in a tagine or heavy-based casserole dish. Stir in the onions, garlic, and sauté until they begin to color. Add the chorizo, bay leaves, thyme, and sauté until lightly browned. Toss in the chickpeas and add the paprika then cover with the lid. Cook gently for 10 to 15 minutes. Allow the flavors to mingle.

Add the sage leaves and lemon juice and gently toss. Season to taste with salt and pepper and serve hot with warmed flatbread and plain yogurt

 

Orange Salad

3 peeled oranges thinly sliced

1 red onion sliced into rings

12 black olives

2-3 tablespoons of olive oil

Freshly squeezed lime juice

Sea salt

½ teaspoon smoked paprika

Leaves from a bunch of cilantro, coarsely chopped

1 teaspoon roasted cumin seeds

Arrange the orange slices on a serving dish. Place sliced olives on top. In a small bowl whisk together olive oil, lime juice and salt. Pour over the oranges. Sprinkle cumin seeds, paprika and cilantro.

 

Chipotle Hummus

2 cans garbanzo beans (chickpeas) , 15 oz each, drained.

½ cup of water

2 tablespoons and 2 teaspoons fresh lemon juice

2 tablespoons olive oil

2 ½ teaspoons minces canned chipotle chilies

1 large garlic clove, minced

½ teaspoon ground cumin

Salt and freshly ground pepper to taste

Blend chickpeas and other ingredients in a food processor until smooth. Season hummus with salt and pepper to taste. Serve at room temperature.

Makes 8 to 10 servings