Chefs on Duty

From the heart of the firehouse to your kitchen, these recipes in this reader favorite come straight from the chefs on duty at our esteemed Cy-Fair Fire Department. While these heroes work tirelessly to keep us safe, they also know their way around a kitchen. Full of flavor and made to bring people together, these meals fuel our hometown heroes—and now, they’re bringing warmth, strength, and community to your own table.

Station 9 Eggrolls

Recipe by: Paramedic P2 Brittany Velazquez

Ingredients

• 4 tsp vegetable oil
   
• 1 lb ground pork
   
• 1 lb ground mild Italian sausage
   
• ½ head green cabbage, shredded
   
• 10 oz carrots, shredded
   
• ½ yellow onion, thinly sliced
   
• 4 oz green onion, sliced (about 1 bunch)
   
• 2 tsp each: garlic powder, onion powder, paprika, and powdered chicken bouillon (season to taste)
   
• 1 tsp each: red pepper flakes, black pepper, and salt (season to taste)
   
• 1 pkg egg roll wrappers (16 count)
   
• 1 egg, beaten
   
• Vegetable oil, for frying

Directions

1. Heat 4 tsp vegetable oil in a large skillet over medium-high heat. Add the ground pork and Italian sausage; cook until browned. Transfer to a large mixing bowl and set aside.
    
2. In the same skillet, sauté the onion, carrot, and cabbage until softened. Season the vegetables as they cook. Transfer to the mixing bowl with the meat.
    
3. Stir the mixture to combine, then taste and adjust seasoning as needed.
    
4. Heat oil in a deep skillet or fryer to 350°F. While the oil is heating, assemble the egg rolls.
    
5. Place a generous amount of filling (about 2–3 tablespoons) in the center of each egg roll wrapper (see wrapping directions below).
    
6. Fry the egg rolls in the hot oil until golden brown and crispy, turning as needed for even cooking.
    
7. Transfer fried egg rolls to a wire rack set over a baking sheet. Keep warm in a 200°F oven until all batches are completed.
    
8. Serve warm with your choice of dipping sauce.
    

How to Wrap an Egg Roll

1. Place one egg roll wrapper on a clean surface with a corner facing you (diamond shape).
    
2. Spoon the filling in a horizontal line across the center, leaving 1 inch of space at each end.
    
3. Fold the bottom corner up and over the filling.
    
4. Fold the left and right corners inward over the filling, creating an envelope shape.
    
5. Lightly brush the exposed edges with beaten egg.
    
6. Roll the wrapper tightly toward the top corner, pressing gently to seal the edges.

Chicken Parmesan with Spicy Marinara Spaghetti

Recipe by: William Bradshaw

Ingredients

• 2 boxes thin spaghetti
   
• 2 jars Mezzetta Spicy Marinara Sauce
   
• 1 packet chicken breasts
   
• 2 boxes Panko breadcrumbs
   
• 6 eggs
   
• All-purpose flour
   
• Freshly grated Parmesan cheese
   
• Garlic bread (for serving)
   
• Kosher salt
   
• Fresh cracked black pepper
   
• Olive oil
   
• Hot sauce (for egg wash)
   
• Fresh garlic (minced for sauce)

Directions

Pasta

1. Bring a large pot of salted water to a boil.
    
2. Cook spaghetti until al dente, following package instructions.
    
3. Time it to be ready about 10 minutes before the chicken finishes cooking.
    
4. Drain and set aside, tossing with a little olive oil to prevent sticking if needed.

Sauce

1. In a medium saucepan, sauté minced garlic in olive oil over medium heat until fragrant—about 1–2 minutes.
    
2. Add both jars of Mezzetta Spicy Marinara Sauce.
    
3. Simmer on low, uncovered, while you prepare the chicken. Stir occasionally to avoid burning on the bottom.

Chicken

1. Slice chicken breasts in half lengthwise and pound them thin for even cooking.
    
2. Season both sides with kosher salt and freshly cracked black pepper.
    

Breading Setup:
Set up 3 shallow bowls:

• Bowl 1: Flour, salt, and pepper.
   
• Bowl 2: Beaten eggs with a few dashes of hot sauce.
   
• Bowl 3: Panko breadcrumbs (crushed slightly by hand) mixed with an equal amount of freshly grated Parmesan.
   

Pro Tip: The Parmesan in the breading creates a crispy, fried-cheese flavor that elevates the dish.

1. Bread each piece of chicken in the order: flour → egg wash → breadcrumb mix. Shake off excess between each step to ensure even coating.
    
2. Place the breaded chicken pieces on a wire rack to rest while oil heats.
    
3. In a large skillet, heat olive oil over medium-low heat.
    
4. Shallow-fry the chicken for about 3–4 minutes per side until golden brown and cooked through. Adjust heat as needed to prevent burning.
    
5. Let the cooked chicken cool slightly on a clean wire rack for maximum crispiness.
    

Putting It Together

1. Mix the cooked spaghetti with most of the marinara sauce (reserving about one bowl’s worth for topping).
    
2. Plate a generous portion of pasta on each plate.
    
3. Top with a piece of crispy chicken.
    
4. Spoon the reserved sauce over each piece of chicken.
    
5. Finish with a sprinkle of freshly grated Parmesan over everything.
    
6. Serve hot with warm garlic bread on the side.

Lebanese-Style Lamb Chops

Recipe by: Battalion Chief of EMS Ahmad Abodeeb

This is a simple and flavorful Arabic-style recipe for lamb chops, inspired by traditional Lebanese cuisine. It serves 4 people, with a prep time of about 5 minutes and a cook time of approximately 35 minutes. Perfect for a weeknight dinner or a casual gathering.

Ingredients

Lamb

• 1 kg lamb chops (approximately 8 pieces)
   

For the Marinade

• 3 Tbsp regular olive oil
   
• ¼ tsp coarse black pepper
   
• ¼ tsp lemon pepper
   
• ¼ tsp dried mint
   
• 1 red onion, chopped
   
• A few sprigs fresh parsley, finely chopped
   
• Juice of one lemon
   
• 1 tsp salt
   
• 2 tsp pomegranate molasses
   
• ¼ tsp sumac
   

Instructions

1. Prepare the Marinade

In a large mixing bowl, combine the chopped parsley, olive oil, black pepper, lemon pepper, dried mint, lemon juice, sumac, chopped red onion, and salt. Mix well until the marinade is evenly blended and aromatic.

2. Marinate the Lamb

Add the lamb chops to the bowl and rub the marinade into the meat thoroughly using your hands. Make sure all pieces are well-coated. Cover the bowl tightly and refrigerate for at least 24 hours, or as long as possible to develop a deep, rich flavor.

3. Cook the Lamb Chops

Remove the lamb chops from the fridge and allow them to come to room temperature for at least 30 minutes before cooking. This helps them cook evenly.
Preheat your oven to 180°C (350°F). Meanwhile, heat a heavy pan over high heat for about 5 minutes until it's very hot.
Sear the lamb chops for 2 minutes on each side, or until nicely browned and caramelized.

4. Bake

Transfer the seared lamb chops to a baking dish or oven-safe tray. Bake for about 15 minutes for medium-rare, or up to 30 minutes for well-done, depending on the thickness of the chops and your preferred doneness.

5. Serve

Before serving, sprinkle with a little extra sumac for a bright, citrusy finish. These lamb chops pair beautifully with sides like fluffy rice, a crisp salad, or warm Lebanese flatbread. Enjoy immediately while hot and juicy.

Bacon-Wrapped Meatloaf

Recipe by: Firefighter Kyle Wiggs

Ingredients

Glaze

• ½ cup ketchup
   
• 4 Tbsp brown sugar
   
• 4 tsp cider vinegar
   
• 2 Tbsp Sriracha
   
• 2 Tbsp garlic chili oil
   

Meatloaf

• 1 medium white onion, diced
   
• 2 stalks celery, diced
   
• 2 garlic cloves, minced
   
• 2 Tbsp butter (for sautéing)
   
• 2 large eggs
   
• 1 Tbsp steak seasoning
   
• 1 tsp salt
   
• ½ tsp ground black pepper
   
• 2 tsp Dijon mustard
   
• 2 tsp Worcestershire sauce
   
• ¼ tsp Sriracha
   
• ½ cup whole-fat plain Greek yogurt
   
• 1½ lbs ground beef
   
• ½ lb bulk sausage (sage flavor recommended)
   
• ⅔ cup crushed saltine crackers (about 1 sleeve; jalapeño-flavored from H-E-B recommended)
   
• 2 packages thick-sliced bacon
   

Directions

Make the Glaze

1. Combine all glaze ingredients in a small saucepan.
    
2. Bring to a boil over medium heat, then reduce heat and simmer for about 5 minutes.
    
3. Set aside. (Feel free to adjust the heat level to taste—add more Sriracha or chili oil if you like it spicier.)
    

Prepare the Meatloaf

1. Preheat oven to 350°F.
    
2. In a medium skillet, heat 2 Tbsp of butter over medium heat. Add the diced onion, garlic, celery, and Worcestershire sauce. Sauté until softened. Remove from heat and let cool slightly.
    
3. In a large bowl, whisk the eggs with salt, pepper, mustard, Sriracha, steak seasoning, and yogurt.
    
4. Add the ground beef, sausage, crushed crackers, and cooled vegetable mixture.
    
5. Mix thoroughly with gloved hands until the mixture is well combined and no longer sticks to the bowl. (If it sticks, add more yogurt a tablespoon at a time until the mixture pulls away cleanly.)
    
6. Shape the mixture into a loaf approximately 9 x 5 inches (or slightly rounded) and place it on a foil-lined shallow baking pan.

Assemble & Bake

1. Brush the meatloaf with half of the glaze.
    
2. Arrange bacon slices in a weave over the top, overlapping slightly. Trim excess bacon.
    
3. Bake in the preheated oven until the bacon is crisp and the internal temperature reaches 135°F, about 1 hour.
    
4. Brush with the remaining glaze and return to the oven until the internal temperature reaches 145°F.
    
5. Remove from oven and let rest for at least 20 minutes before slicing.
    
6. While the meatloaf rests, simmer the remaining glaze over medium heat until slightly thickened.
7. Slice the meatloaf and serve with extra glaze on the side.

 

Gumbo

Recipe by: Assistant Chief of EMS Justin Reed

Ingredients

Roux:

• 1½ cups peanut oil
   
• ½ cup butter
   
• 3 cups flour
   
• Cast iron pan
   

Roux Directions:

I start with the flour already in the pan, but that’s advanced. The easier method is to combine everything in the pan over medium-high heat and whisk regularly. Once it starts to brown, reduce the heat to medium. After reaching your target color (a deep, rich brown), turn the heat to low and keep whisking for a bit longer to develop flavor. Be careful not to burn it.

Gumbo Ingredients:

• 2 medium onions
   
• 2 green bell peppers
   
• 6 celery stalks
   
• Green onions (for garnish and flavor)
   
• 3 large cloves of garlic
   
• 4 boneless, skinless chicken thighs
   
• 1 lb sliced andouille sausage
   
• 1 lb crawfish tails
   
• 2 quarts chicken stock
   
• ⅓ cup chopped parsley
   
• Cajun seasoning (Chupacabra recommended)
   
• Dried thyme
   
• Peppercorns
   
• Bay leaves
   
• Worcestershire sauce

Directions

1. Dice chicken thighs and coat in peanut oil and Cajun seasoning—do this up to an hour ahead of time to let the flavors soak in.
    
2. In a soup pot, heat a little oil and brown the chicken thighs in batches to get a good sear.
    
3. Cut up the sausage and brown it in the same pot once the chicken is done.
    
4. Rough chop the vegetables (onion, bell pepper, celery, and green onion), keeping them separated for layering flavor.
    
5. Place half of each chopped vegetable, along with the garlic, into a food processor and grind to a fine mixture.
    
6. In your soup pot, heat ¼ cup peanut oil and ¼ cup butter over medium heat.
    
7. Add the rough-cut vegetables and sauté until translucent.
    
8. Add the ground vegetable mixture and stir well.
    
9. Once you’ve got a good char on the bottom of the pot, deglaze it with a bit of the chicken stock, scraping up the browned bits.
    
10. Add the remaining chicken stock and all spices—season with Cajun seasoning, thyme, peppercorns, bay leaves, parsley, and a dash of Worcestershire sauce.
     
11. Stir in the roux, ½ cup at a time, until your desired thickness is reached. You may not need all of it.
     
12. Simmer gently for at least an hour, stirring occasionally to prevent sticking.
     
13. About 10 minutes before serving, stir in the crawfish tails so they warm through without overcooking.
     
14. Serve hot over Jasmine rice, and enjoy the bold, smoky flavors of this Louisiana classic.