About Joe Bonanno
Joseph T. Bonanno Jr. is a 21 year veteran of The New York City Fire Department. He comes from a family of firefighters, both his father, Joseph T. Bonanno, Engine 88 FDNY and brother Michael Bonanno, Ladder 7 FDNY were firefighters. While a firefighter, Joe became certified as a fitness trainer and nutritionist with certifications from N.Y.U, The American Council on Exercise, The Aerobics and Fitness Association of America and The International Sports Medicine Association.

Firefighters, while known for bravery, also have a reputation as excellent cooks, preparing and sharing meals while on duty. With his fitness and nutrition background, Joe prepared healthy meals for the firefighters he worked with. After attending a class at the New School in Manhattan, A New York editor from Hearst Publishing approached him about doing a "healthy" firehouse cookbook. Another NYC Firefighter, John Sineno, had published a New York Times best selling cookbook in 1984. A proposal and sample recipes were sent to the editor and The Healthy Firehouse Cookbook was published.

To establish himself in the culinary field, Joe entered and won many "firehouse" cooking contests, including "Americas Greatest Firehouse Chef" The FDNY Bake Off, McIlleheny Tabasco Sauce Cook and Ladder Contest, The International Firefighter Olympic Culinary Division and recently, against some of Florida's top chefs, The Florida State Iron Chef Competition.

Joe has appeared several times on "Live with Regis", Martha Stewart, The Today Show, Good Morning America, FOX N.Y. and many others. He has been featured in the New York Times, The Daily News, Eating Well and Bon Appetite. A second book, The Firehouse Grilling Cookbook was then published with more appearances following.

Upon leaving the fire service, Joe received his Culinary/Chefs Degree with honors from the Culinary Academy of Long Island, doing internships at two of Long Islands top restaurants. Joe also teaches at the A La Carte cooking school in Lynbrook, NY.

Joe has been approached by several producers to do a "Firehouse" cooking show, with a set resembling a NYC Firehouse. While waiting for that opportunity, Joe gives culinary demonstrations, nutrition and fitness classes for the fire service and has been a spokesperson for Ronzoni, Sorrento Cheese, Butterball Turkey, Johnson and Johnson and more.

Click here to learn more about Joe Bonanno!

FISH SAUTE WITH RED BELL PEPPER SAUCE

Ingredients: 
1 large Tomato, chopped
1/3 cup slivered almonds
2 teaspoons minced garlic
6-10 fresh basil leaves
2 tablespoons extra virgin olive oil, divided
1/2 cup roasted red bell peppers
1 1/2 pound firm fish fillets(mahi, tilapia, catfish)
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Directions:

Place almonds, garlic, basil leaves and 1 tablespoon olive oil in food processor; process until finely chopped. Add tomatoes and peppers, process until smooth. Preheat large saute pan 2-3 minutes on medium high. Season fish with salt and pepper. Place 1 tablespoon olive oil in pan, add fish, cook 3 minutes. Reduce heat to medium and turn fish. Pour sauce around fish; cook 5 more minutes or until fish flakes easily and serve with sauce.


PASTA IL POMPIERE
(serves 6-8)

Ingredients:
1/2 cup Extra Virgin Olive Oil
6 cloves garlic, peeled and sliced thin
6-8 ripe plum tomatoes, chopped
1/2 teaspoon salt
1 bunch fresh Arugula
1/2 pound Mozzarella, cut into dice size cubes
1 pound Penne pasta
Parmesan cheese to taste
Dried Red Bell Pepper Flakes

Directions:
Heat oil to medium. Add sliced garlic and saute until just before golden, do not brown. Set aside. Toss tomatoes with salt. Rip Arugula into strips and toss with tomatoes, saving some Arugula to top dish. Cook pasta according to directions, drain and immediately add warm oil/garlic then diced Mozzarella and toss until mozzarella begins to soften and oil has coated pasta. Add tomatoes and arugula mix, add Parmesan to taste and sprinkle top with pepper flakes and arugula. Serve immediately.

Balsamic Chicken Simmer
(serves 6)

Ingredients:
2 3/4 pounds skinless, boneless chicken thighs
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons shallots
2 tablespoons balsamic vinegar

Directions:
Spray a large non stick skillet with cooking spray and heat over medium-high heat. Season the chicken with the salt and pepper. Cook for about 6 minutes turning frequently, until the chicken is browned on all sides. Cover and reduce heat to medium and cook for about 10 minutes. Add the shallots and cook for about 1 minute until they soften. Stir in the balsamic vinegar and cook for 30 seconds turning the chicken to coat thoroughly. Serve immediately.

Healthy Tapioca
(serves 4)

Ingredients:
2 3/4 cups skim milk
1/3 cup sugar or Splenda
1/4 cup liquid egg substitute (Egg beaters)
3 tablespoons minute tapioca
1 teaspoon vanilla extract

Directions:
In a medium saucepan, stir together the milk, sugar, egg and tapioca. Let stand 5 minutes. Slowly bring to a boil over medium heat, stirring constantly. Remove from heat and stir in vanilla. Pudding will thicken as it cools. Transfer to a bowl and allow to cool or refrigerate. Can be served warm, at room temperature or chilled.