Tom PapoutsisTom Papoutsis is a “Firehouse Chef” that currently holds the rank of Lieutenant with the Fairfax County Fire and Rescue Department. Tom’s experience in the Fire Service spans over 29 years, 19 of which have been with Fairfax County. The bulk of his firehouse culinary expertise has been practiced during his tenure there. He was a national finalist in the 2004 Tabasco Cook & Ladder Competition finishing in the top 10 of the nations Firehouse Chef’s, and traveled to New York City to compete in a cook off with his peers. He has also been placed on the “charity” auction block several times to prepare meals for the highest bidder. Tom likes to specialize in Italian and Greek cuisine being of the same heritage, but also enjoys preparing Asian and of course “Good Ole American” foods as well. He concentrates on entrées but also has a few hors d’oeuvres and dessert specialties as well, such as his versions of Bruschetta and Amaretto Cheesecake. For the past year he has been studying the practice of making homemade Italian deli meats and sausages. Tom’s motto: “It’s just cooking, not rocket science, take a chance…..you might like it!” Residing in Chambersburg, PA with his wife JoAnn, twins Jonathan & Katie and “Buddy” their Golden Retriever. Tom enjoys cycling, hunting, fishing, woodworking, raising his children and helping form today’s youth while volunteering with son Jonathan’s Cub Scout pack. Tom can be reached via e-mail at [email protected]
Tom Papoutsis: Hi, Tom Papoutsis and we are back making pizzelles. This is the variation that we are going to do; we are going to make an amaretto flavored pizzelle. I have Tess Molaso with me; my good friend and my pizzele expert. So, what we are going to do is we have already mixed our eggs and our oil, as we did for the regular pizzelles. Now, we are going to start adding the flavors or spices, if you will for -- or amaretto flavor. Of course, we have the actual liquor; the amaretto liqueur, but what I am going to do? This flavor, what I have found through making amaretto cheese cakes and what not is actually, we are using almond and orange extract. I am going to also put a little bit of orange zest in there. So, what we will do is we will zest a little bit of this orange. I have a zester and what I am going to do is I am just going to pull that across and that will pull the zest off of that orange. You could see I am just kind of adding that in to our batter, here we go. I do not want use a whole lot because this gives pretty strong and I am also going to use-- you can see that is probably about may be a quarter of a teaspoon. What you think? Speaker: Yeah. Tom Papoutsis: Yeah, about a quarter of teaspoon, that will kind of boost up that orange flavor for us. So, we will go ahead and then I am going to mix that in a little; that all must be mixed, okay, here we go. So, we got a little bit orange zest in there. I have some almond extract and what I am going to do? Tell you what aunt Tess, if you can just open that for me and then I am going to be ready here in a second for that amaretto. We are going to put -- I am going to split this, because we do not want to go too far. I am going to put just a little batter, then a quartet teaspoon of the almond in, here we go. So, that is a real generous quarter teaspoon. I will set this over here and you have the orange ready and I am going to use a straight quarter of orange, because we just put some orange zest in, so we do not want to get too heavy on it. A lot of that amaretto flavor is actually going to come from the almonds, that is why I want a little heavy on it, but we do have the orange zest in there. Now, the amaretto; this is going to give you a little bit of true flavor. We are going to go by one teaspoon on that and it is because it has got a little bit of alcohol in it, so we are going to cut that a little bit, here we go. Now, in doing this; in using the actual amaretto is, we are going to have add a little bit more flour in the end, because we have used a little bit more liquid then the original pizzelle recipe. So, what we are going to do is mix this around. We will get this all incorporated; mixed in. Let s see how this is really starting to smooth out and look really, really nice, even without the sugar flouring it. So, we got a real smooth mixture born and when we come back we are going to start adding our sugar and our flour to our two batters and we are going to bring those together and then we will start cooking them and you will see the finished product.