Boiling Liquid Expanding Vapor Explosion (BLEVE) Spaghetti

Courtesy of Mark Walkley, Retired Portland Fire & Rescue Firefighter from Station 7

Tomato Sauce Seasoning Mix:              

• 4 teaspoons thyme                                         
• 1 teaspoon red pepper                                  
• 1 ½ teaspoons white pepper            
• 1 teaspoon black pepper                                   
• 1 teaspoon basil                                             

Chicken Seasoning Mix:                                                               

• 1 Tablespoon salt
• 1 teaspoon red pepper
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 3 teaspoons garlic powder
• 2 teaspoons cumin
• 1 teaspoon basil

Other Ingredients:

• 3 cups onions, chopped
• 4 cups green onions, chopped
• 4 lbs. chicken, diced
• 3-29 ounce cans tomato sauce
• 3 cups chicken stock
• 4 Tablespoons garlic, minced
• 4 Tablespoons Worcestershire sauce
• Spaghetti noodles

Preparation:

• Cube the chicken and mix with the chicken seasoning mix.
• Fry the chicken and chicken seasoning mix, then add half the green onions
• Set aside.
• In a Dutch oven, sauté the onions and garlic. Add the tomato sauce seasoning mix and cook until dark brown. Add the chicken stock and Worcestershire sauce. Heat it well. Add the tomato sauce and bring to a boil. Reduce heat and simmer. Add the remaining half of the green onions. Simmer about 40 minutes.
• Add the fried chicken.
• Reheat.
• Serve over pasta.

Feeds at least 12 firefighters!

March 3, 2010