 | “To have your family with you means everything.” These are the words of Paul Hagopian who was a patient at the Connecticut Burn Center after he was severely burned in a plane crash. The newly renamed Connecticut Burn Center at Bridgeport Hospital is currently undergoing a $1.5 million dollar renovation highlighted by the construction of an overnight suite for families whose loved ones are receiving the very best burn care available.. The Burn Center is one of only 58 burn centers in the United States and is recognized by the American College of Surgeons and the American Burn Association for meeting the most demanding national standards of burn care. Please support the renovation as we enhance one of the state’s most important healthcare resources. Please support the renovation with a donation as we enhance one of the state’s most important healthcare resources. Visit ctburncenter.wtnh.com to make a donation. |
| Bristol firefighters prepare fresh pesto and shrimp. Download the recipe |
| Westport firefighters prepare a hearty, home cooked meal, which is guaranteed to satisfy. Download the recipe |
| Stamford Firefighters share their recipes for Thai Chicken Chili Wraps and Asian Cucumber Salad. Visit http://ctburncenter.wtnh.com to make a donation. |
| Fairfield Firefighters talk about why the Connecticut Burn Center is so important. Visit http://ctburncenter.wtnh.com to make a donation. Firehouse Pulled Pork 4-5 Pounds Boneless Pork Butt or Shoulder Dry Rub ¼ cup dark brown sugar ½ cup paprika ¼ cup chili powder 2 tbsp red pepper 1 tsp mace ¼ cup salt ¼ cup cracked pepper 1 tbsp cumin Combine all in air tight container and it will keep for 6 months Apply dry rub to pork and refrigerate for 24 hours Brown pork in 2 TBSP vegetable oil Bake 3 to 3-1/2 hours at 325 degrees Pull Pork and add to your favorite Barbeque Sauce Simmer for 5 minutes Serve on roll and enjoy Can be served with baked beans or rice dish |
| Danbury firefighters are making fish tacos for Firehouse Friday's. Download the recipe |
| Firefighters from Middletown's South District cook up spicy shrimp in a tomato sauce, garlic Ciabatta bread and roasted romaine hearts. Shrimp is cooked in spicy tomato, garlic and onion sauce, crusty warm garlic bread for dipping. Romaine hearts are drizzled with olive oil salt and pepper and grilled quickly and sprinkled with blue cheese. |
| The Waterbury Fire Department makes shrimp stir fry with cashew nuts over white rice. To make a donation to the Connecticut Burn Center, visit http://ctburncenter.wtnh.com/ Download the Recipe |
| To make a donation to the Connecticut Burn Center, visit http://ctburncenter.wtnh.com/ Download the recipe |
| The Stratford Professional Firefighters Burn Foundation is in the kitchen. |
| The Bridgeport Firehouse has helped raise over $27,000 for the Burn Center. |
The Connecticut Burn Center |
