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Prairie Flavors


Porcupine Meatballs Photos by Laura Araujo


Prairie Flavors


FIREHOUSE FAVORITES


By Laura Araujo B


Hannon Spicy Pork Chop Sandwich Photos by Laura Araujo


To view more of Thompson’s fi rehouse recipes, access our digital edition at www.okl.coop or fi nd our FREE app at the Apple Newsstand, Google Play or Amazon.


Engine Four Spicy Chicken Salad Sandwich


esides helping people during fi res and other life-threatening situations, fi refi ghters also have a reputation for being good in the kitchen. This month’s recipes come to you via Corporal Chet Thompson, a fi refi ghter for the Moore, Oklahoma, Fire


Department and a member of Carroll Electric Cooperative Corporation in Arkansas. As a child, Thompson knew he wanted to be a fi refi ghter. It was also during childhood that he developed an interest in cooking. “One set of my grandparents opened the fi rst restaurant in Moore


in 1946, back when the population of Moore was 499 people,” he says. “I watched what they made and I enjoyed helping them chop stuff up. I was always coming up with ideas, and I learned what goes together.” Since long shifts—at least 24 hours long—are part of a fi refi ghter’s job,


having someone at the station who can cook for the crew is important. When Thompson became a fi refi ghter, it was natural for him to assume the position of fi re station cook. It’s a role his fellow fi refi ghters are glad for him to hold. Ron Shaw, a Moore resident, is one of those fi refi ghters. Now retired


from the Moore Fire Department, Shaw worked alongside Thompson for 17 years. “It’s amazing to watch him work. He has the ability to put things to-


gether and create his own recipes. It doesn’t matter if it’s 20 people or 500 people—he can put a meal together and it tastes awesome,” Shaw says. “He cooks for a lot of benefi ts and works tirelessly for them. He’s a special guy who works awfully hard to take care of people.” In addition to the crew at Moore Station 4, Thompson often cooks for


large crowds at promotion and retirement dinners—as well as his son’s football team, golf tournaments and many other community events. “When a fi refi ghter is promoted it’s a tradition that they buy everyone


a steak dinner. I usually cook for the promotion dinners,” Thompson says. The steaks, marinated for 24 hours, are accompanied by twice-baked


potatoes and Thompson’s most famous dish—his original recipe Caesar salad. He makes the homemade salad dressing in big wooden bowl, toss- es in the lettuce and serves it up fresh. Other fi rehouse favorites are Thompson’s spicy chicken salad and his


pork cutlet sandwich. Writing down his recipes to share with OKL read- ers was a challenge since Thompson doesn’t use recipes when he cooks. He often gains inspiration from a dish he seems somewhere, such as a cooking show on TV, and creates his own version of it. For more of Thompson’s fi rehouse recipes, visit Oklahoma Living’s digital edition at www.okl.coop.


20 WWW.OKL.COOP


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