| Greetings!
Thanks everyone past, present, and future for all of your recipes and support of this website. It's been a blast collecting and cooking such a variety of culinary creations! I love when recipes come with history-a family tradition, a funny incident that happened while they were cooking, or a relative that has passed them down through the generations. Keep 'em coming!
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 | 1st prize WINNER!
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St. Luke's Hospital Contest Results!
There wasn't an overwhelming number of recipe submissions from St. Luke's Hospital, but there was definitely some overwhelming deliciousness! Here are the results:
Grand Prize: $50 Restaurant Gift certificate-CONGRATULATIONS: Kelly Thomas! 1st Prize: ParamedicCooks.com merchandise gift basket-CONGRATULATIONS: Frank Stephens! 2nd Prize: Magazine Subscription- CONGRATULATIONS: Deann Kucharski! 3rd Prize: ParamedicCooks.com T-shirt-CONGRATULATIONS: Patrick Lofgren! Wear it Proud! :)
Click HERE to see the results on the Contest webpage! |
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Kicking off our Biggest Contest Ever with this new recipe from Paramedic Steve Cody: Super Gooey Cinnamon Buns!
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EMT's: Want to WIN an
I-PAD?!!
ParamedicCooks.com is thrilled to announce the BIGGEST, EMS Recipe Contest, EVER! It is open to any and all levels of Emergency Medical Technician NATIONWIDE! The Grand Prize is a FREE I-PAD, just for submitting recipes to enter the contest! For details go to ParamedicCooks.com and click on "Contests" tab. While you're there, check out Nichole's Blogs, Featured Ingredient, and Forums!
Click HERE for details on the Contest webpage!
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 Featured Chef: Anthony Guidry
Tony can best be described, in my own words, as "The Cajun Iron Chef," or "The creator and purveyor of Jamba-sketti Pastalaya." Tony hails from Louisiana and his cooking style is most definitely Cajun, or as he describes it "slow and seasoned." He won second place in my first recipe contest, introduced me to the luscious creation called a Roux, and even sent me my own Authentic Louisiana Roux Paddle! I've made several of his recipes at home and not only are they delicious, unique, and inspiring, they're unlike anything I've ever tasted! His most memorable culinary moment was recently making a 20 Gallon pot of Jambalaya (25lbs of rice!) to benefit a fellow Paramedic stricken with Cancer after returning from overseas military duty. His team raised $8,700 that day and they're still getting donations sent in! "I was so proud to be a part of this. The support from other medics and community was off the charts." Tony also has a hilarious sense of humor, and can be counted on to throw a bunch of cajun-french words into any conversation! Impress your guests, and yourself, by serving up some Cajun Cuisine tonight!
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 Got Paper?
Look for our Recipe Contest Advertisements in JEMS, on FaceBook, and other venues. Pass the word along to your friends and family! Remember, ALL recipes are welcome, but only EMT's can enter the contest.
To all of my friends, family, acquaintances, and people I haven't met yet, but want to! : If you are willing, drop me an email for a copy of my flyers, that you can print out and post in your EMS departments, Hospitals, and EMT schools! Any help is greatly appreciated! And thanks in advance for the paper and ink :)
~Niki |
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Like our fan page ParamedicCooks.com on Facebook and follow us on Twitter for new Recipe, Featured Ingredient, and Nichole's Blog postings. Have a great day :)
Sincerely,
Nichole Perry
ParamedicCooks.com
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| Featured Chef |  | E-Interview with Tony:
Q: What is your favorite meal to cook? A: Jamba-sketti Pastalaya Q: What is your favorite meal to eat? A: Mulligan Stew Q: Do you have a "signature ingredient" and if so what is it? A: Tiger Sauce...best described as a Cajun based sweet & sour version of A1 Q: What's your regular comfort meal? A: Red beans on white rice with Bourgeois' Fresh Saucise Q: Best cooking tip for a novice? A: When in doubt, use Cast Iron and learn how to make a real dark Roux Q: Are there any ingredients that define your cooking? A: Pickapeppa Spicy Mango and Cajun Power Garlic Sauce Q: If you were in Death Row, what would be your last meal? A: Couchon de Lait, or anything served by last month's Featured Chef Q: What is your best tip for eating healthy? A: Whole Grain Pasta and Ground Turkey/Turkey Sausage Q: Funniest kitchen/cooking incident? A: Running late for a benefit cookoff, my podna's started off the Jambalaya for me and caught the bacon on fire! (thanks, Josh Falgoust) |
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