Firefighter Tim Griffin demonstrated a rustic tomato basil soup recipe, using a mix of Roma and cherry tomatoes, onions, peppers, garlic, and herbs. “I like to make a mess when we’re cooking in the kitchen,” Griffin joked, as he added garlic cloves, olive oil, cracked pepper, salt, paprika, and his favorite all-purpose seasoning, Spike, to the mix. The vegetables were roasted to add a smoky flavor, but Griffin mentioned an oven could be used as well.

While the onions sweated, Griffin introduced V8, chicken stock, and coconut milk to create a creamy texture. He emphasized that the soup can be customized with ingredients like tortellini, shrimp, or meatballs. “Really simple, delicious,” Griffin said.

For the next recipe, Griffin prepared a grilled cheese with a twist: white cheddar, mozzarella, hot honey, and blueberries. “You’ve got to dip grilled cheese,” Griffin said, explaining that he likes to pair it with the soup. He added that hot honey “really does add that little extra bit.”

Griffin shared that his culinary skills developed on the job. “You either cook or you do dishes,” he said. Growing up in a family with a restaurant background, Griffin credits his uncle Rocky and grandmother for helping him learn the ropes.

Blueberry hot honey grilled cheese

Recipe by Firefighter Tim Griffin

Course: LunchCuisine: AmericanDifficulty: Easy

Servings

1

servings

Prep time

10

minutes

Cooking time

5

minutes

This grilled cheese combines sweet, savory, and spicy flavors for a delicious twist on a classic sandwich.

Cook Mode

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Ingredients

• 2 sourdough bread

• 2 tbsp butter, softened

• salt and pepper, to taste

• 1/2 cup shredded mozzarella cheese

• 1/2 cup shredded white cheddar cheese

• 1/4 cup cooked blueberries (or blueberry jam)

• 1-2 tbsp hot honey

Directions

• Prep the Bread:
• Butter both sides of each slice of sourdough bread.
• Season with a pinch of salt and pepper on the buttered sides.
• Assemble the Sandwich:
• Place one slice of bread, buttered side down, on a cutting board.
• Layer the shredded mozzarella and white cheddar on the bread.
• Add the cooked blueberries or a spoonful of blueberry jam over the cheese.
• Drizzle with hot honey.
• Grill the Sandwich:
• Top the sandwich with the second slice of bread, buttered side up.
• Heat a skillet over medium heat.
• Place the sandwich in the skillet and grill until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.
• Serve:
• Slice and enjoy while hot and gooey!

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For Firefighter Tim’s tomato soup recipe, click here.