Firefighter-chef stepping up to the podium at Mich. expo

By Ron Krueger
Flint Journal

FLINT, Mich. — Members of New York City Fire Department Ladder 3 ate well before the alarm sounded the morning of Sept. 11, 2001.

Joe Bonanno Jr., the station's cook extraordinare, served them Pasta Il Bombero. It consists of fresh plum tomatoes, fresh mozzarella, garlic, olive oil and grated Parmesan over penne.

Twelve of those firefighters perished in the collapse of the World Trade Center. He and two others left the station just before the alarm.

Bonanno will prepare Pasta Il Bombero on the cooking stage at the 10th annual Women's Expo Sept. 7 and 8 at Perani Events Center.

The Expo is presented by The Flint Journal. Other sponsors are WNEM (Channel 5), VG's Food Centers and Don Franco Hair Co.

He will don his apron to speak on the main stage at 8 p.m. Sept. 7.

He said his good fortune on 9/11 motivated him to more actively promote healthy eating and fitness as well as his persona as America's leading firehouse cook.

The 52-year-old Bethpage, N.Y., resident retired that same year after 21 years. He went on to earn a degree from the Culinary School of Long Island and has turned out two cookbooks.

As a probationary firefighter in the early '80s, Bonanno said, he had developed healthier eating patterns than the veterans.

"My only option back then was to eat the starchy, fatty stuff the other guys were eating every day and keep my mouth shut," he said. "But I didn't want to be doing that long-term."

Bonanno, whose mom taught him to cook, slowly - and carefully - eased himself into regular firehouse kitchen duty.

"Everything I made for the crew I tested out at home. I didn't want to take any chances with those guys. They could be very tough."

As Bonanno's ability to serve meals that were healthy and tasty grew, his colleagues started to catch on that poor diet combined with job stress was causing too many to drop over from heart disease and strokes.

Bonanno will do demos at the Women's Expo cooking stage at 6 p.m. Sept. 7 and at noon and 2 p.m. Sept. 8. Other recipes he will demo are el diablo sausage and lentil stew and Mexican bananas Foster.

The recipe for mesquite salmon steaks is from www.chefbonanno.com

Mesquite salmon steaks with summer vegetable salsa

4 salmon steaks, each about 7 oz.

1 T. olive oil

1 T. chili powder

1 c. mesquite chips, soaked in water for 30 minutes and drained

Summer vegetable salsa, instructions below

Build a charcoal fire and let burn until the coals are covered with white ash. Sprinkle on the mesquite chips. If using a gas grill, preheat on high, then place chips in metal smoke box. Or, wrap chips in foil, pierce a few holes in the foil and place on the heat source. Cover and let the chips smolder until they start to smoke.

Lightly oil grill. Brush salmon steaks on both sides with oil. Season with chili powder and salt, arrange on grill and cover. Grill, without turning, until the salmon flakes with a fork, about seven minutes. Serve immediately, garnishing each serving with salsa.

Summer vegetable salsa

1 medium zucchini, cut into 1/4-inch dice

8 ozs. plum tomatoes, cut into 1/4-inch dice

1/2 c. cooked corn kernels, preferably from grilled corn

2 T. fresh lime juice

2 T. minced red onion

1 jalapeno pepper, seeded and minced

1 garlic clove, pressed

In a colander set over a bowl, toss the zucchini with a little salt. Let stand until the zucchini gives off its juices, about 30 minutes. Rinse under cold water. A handful at a time, squeeze the excess liquid out of the zucchini and place in a bowl.

Add the tomatoes, corn, lime juice, onion, jalapeno and garlic. Toss and add salt to taste. Cover and chill at least one hour. Serve chilled.

The recipe should make about 2 1/2 cups.