Know Your Fire Fridays: Ancient Grilling

One of the oldest cooking techniques in existence, the art of grilling meat on a skewer was derived from medieval Turkish soldiers who used their swords to cook meat over open fires. An Adana kebabi from the south of Turkey is a savory mixture of minced lamb, cumin, cayenne, black pepper, dried oregano and mint. The meat is shaped into a long cylindrical shape like a long hot dog or sausage, then pierced onto a long metal skewer and grilled in one piece. It is served removed from the skewer and cut up.

Adana is named after the 5th largest city in Turkey, Adana. There are very strict guidelines and inspections that must be passed by The Adana Chamber of Commerce in order to be an authentic Adana kebabi vendor.

Adana kebabi has to be made from the meat of a male lamb. The skewered meat, must be roasted on fireless, charcoal embers exclusively from oak wood. The skewers are frequently turned during grilling using caution so the melting fat is not dripped on the embers causing a flair up. The Adana is served on flat bread by pressing the meat off the skewers after cooking; when wrapped and served in a flat bread, it's called a Dürüm. Authentic accompaniments served with adana include; charred tomatoes, green or red peppers, onions and parsley seasoned with sumac or lemon pepper seasoning, and warm hummus.

Adana or Kiyma Kebabi

Makes 4 servings | recipe by Chef George Hirsch
1 pound ground lamb or ground beef 
1/4 teaspoon ground red (cayenne) pepper
1/2 teaspoon each; ground cumin, dried oregano
1 Tablespoon each: fresh parsley and fresh mint
1 egg white
Fresh ground black pepper, to taste
Pinch Sea salt
Olive oil
2 fresh lemons, quartered
Fresh Mint 
1 cup plain Greek yogurt, optional

Mix the meat with the cayenne, cumin, oregano, parsley, mint, black pepper, and salt in a bowl. Add the egg white and continue to combine until the mixture is well blended.

Grease skewers with cooking spray or oil. If possible, use long, flat metal skewers. Divide the meat mixture into 2-4 (depending on the length of skewer), 2 inch wide thick sausage shapes. Push the skewer through the middle, lengthwise, and squeeze the mixture up and down the skewer, spreading it evenly. Repeat with the other skewer. 

Cover and place in refrigerator to chill for 30 minutes. This will help the meat hold together. When ready to grill, brush the outside of meat with olive oil.

Preheat the grill to high. 

Place skewers on very hot grill. Grill 5 minutes, turning frequently, or until cooked through. Serve immediately with sides of yogurt, fresh lemon, fresh chopped mint, and an onion & parsley salad.

Brought To You By The Color Red

Color plays an important part in the appeal of creating recipes, menu planning and presentation. I taught my students years ago the importance of visual appeal in cooking - it can be the first impression encountered with a plate, if you don't catch its aroma first. This is kind of like food prepared on TV; since there's no smell-a-vision, that dish better look like tasty with just your eyes. 

Just how exciting would an all-white menu like - poached fillet of sole, cauliflower, and steamed rice - be? You get the drift here. A much more eye pleasing and appealing combo would be grilled tomato, steamed asparagus, grilled charred steak, served with colorful mixed berries with a golden marsala sabayon. Don't you agree?

Which brings me to summer foods - a very exciting time to liven-up a menu with the bounty of colors from the garden. Today let's look at the color red in foods. I am not talking about artificial coloring. 

Red fruits and vegetables are colored by natural plant pigments called "lycopene" or "anthocyanins." Lycopene in tomatoes, watermelon and pink grapefruit, for example, may help reduce risk of several types of cancer, especially prostate cancer. Lycopene in foods containing cooked tomatoes, such as spaghetti sauce, and a small amount of fat are absorbed better than lycopene from raw tomatoes.

Anthocyanins in strawberries, raspberries, red grapes and other fruits and vegetables act as powerful antioxidants that protect cells from damage. Antioxidants are linked with keeping our hearts healthy, too.

Tomato and Chickpea Salad

Strawberry Ice Cream

Rhubarb Crisp

Bruschetta

(health ref; ndsu.edu)

Frank on the Swiss

So- where are the next great hoteliers and chefs going to come from? Top Chef, I think not. Let's take a look at The Swiss Hotel Management School, at Caux Palace in Caux/Montreux Switzerland. This is the source.

SHMS is located at the foot of the Alps with a breathtaking view of Lake Geneva; rich with historic provenance and the hills are alive spirit. I had the opportunity some years back to consult on an academic accreditation as a culinary professor/expert for this hospitality college. 

What did I discover? Let's just say the Swiss invented hospitality and the Caux Palace is where it was born. The culture values service and cleanliness. I was delighted with their - make everything right for the guest viewpoint. I left that experience with the lasting impression of SHMS; setting high standards and striving for perfection is paramount. Eye opening experience for students looking to excell.

As for Swiss culinary finds, it went way past the immediate idea of Nestle and fondue. Yes, the cheese was heavenly, as this Swiss region borders on France. Ok, the wine, good too.

Here's an old Swiss saying: "Old bread isn't hard; what is hard is no bread."

Caux Palace in Caux/Montreux SwitzerlandOnion and Cheese Pie

Better Batter

If you are planning on a house filled with guests this upcoming summer season, waffles are a crowd pleaser. It is always a request, prior to guests arriving at my house. I guess I'm wanted for more than just my good company. I always say, your only as good as your next meal. And, good meals are always remembered.

TIP: I make the batter the night before, it gives the gluten in the flour time to rest, making lighter textured waffles. The only step you will need to do prior to baking the waffles is whip + fold-in the egg whites.

Blueberries, add them to the batter or serve on-top to get your daily dose of antioxidants. 

KitchenAid Pro-Line Waffle Maker

KitchenAid Pro-Line Waffle Maker: The impressive feature of this waffle maker is its dual-sided baking capacity for plating-up continuous hot waffles. For more information on this product from GOOD STUFF.

George's Steamy Belgium Waffles 
recipe by Chef George Hirsch | makes 8 waffles
As seen on George Hirsch Living it UP! TV Series
chefgeorgehirsch.com

2 egg yolks
1/2 teaspoon salt
2 Tablespoons Sugar
2 cups milk
1/3 butter, melted
2 cups flour
2 egg whites, stiffly beaten
1 Tablespoon baking powder

Preheat waffle maker. Put all ingredients, except egg whites, in a large mixer bowl. Beat on low until moistened. Increase to medium, mix until smooth. By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat. Serve while hot with your favorite topping.

Note: Serve with fresh fruit, maple syrup, whipped cream or ice cream.

chefgeorgehirsch.com

George Hirsch's Classic Pancakes

In honor of Mother's Day, start the day off right this weekend by serving her breakfast in bed!

Pancakes are one of the earliest forms of bread and are served up geographically in many different ways. You can be-all-traditional with baking powder, or try prospecting with sourdough pancakes like the early pioneers. Flip’em with oatmeal or buckwheat when in Vermont; or for a Dutch style treat serve with lemon, powdered sugar and jam. Substitute the flour for cornmeal and you’ll be enjoying it as Native American speciality.

Go Pollack by designing your own pancake creations with sliced apples, bananas, blueberries, strawberries, chocolate chips, chopped nuts.  

George Hirsch's Classic Pancake Recipe

Makes eight pancakes | recipe by George Hirsch

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 Tablespoon pure cane sugar

1 1/4 cups milk

1 teaspoon vanilla

1 egg, beaten

3 Tablespoons butter, melted

In a large bowl, mix together well with a whisk all dry ingredients the flour, baking powder, salt and sugar. In a separate bowl mix all wet ingredients the milk, vanilla, egg and melted butter. Yes, use two bowls so the dry and wet ingredients blend better when combined. Add the wet to the dry and just strip with a large spoon or spatula until the dry ingredients have absorbed the wet. There may still be a few lumps, thats OK. Do not over mix, or pancakes will become tough.

Pre heat a non stick pan or lightly grease a griddle over medium high heat at 375 degrees F. Test the temperature by dropping a drop of water on surface of pan. Water will dance across the surface when at the correct temperature. You can test one cake before proceeding.

Pour one 1/4 cup scoop of batter onto the griddle for each pancake. If adding any fresh fruit or creations add at this time. You will begin to see bubbles form on the top side when brown on bottom, flip and brown on second side. Serve hot with syrup or favorite topping eaten immediately right off the griddle.

Finish off your stack with honey, molasses, can syrup, preserves, Nutella, or maple syrup.

Mother's Day Wish

Incase you missed George Hirsch Lifestyle extra - To all Moms, have a very happy Mother's Day weekend. May someone in your family treat you to breakfast in bed. For my Spinach Frittata Recipe.

Best to you, George

Receive George Hirsch Lifestyle extra.

Mercato Al Minuto

One of my favorite activities when traveling is to visit the local markets. There you get a real sense of the surounding culture and get to be part of the local daily lifestyle. When in Cologne Germany, the wursts come to mind. In Paris, the pastries and cheeses. But of all the markets I enjoy most, the Mercato al Minuto in Venice is truly spectacular.

Here are a few of my pics from the local market in Venice, Italy. You must rise early to see the action. The fish market or the pescheria is the best display of fresh seafood, under one roof. The fruit & vegetable market is just across the way; with their bounty of fruits and veggies lined up like sardines. The Italians have their goods and product displays down to an art form; which makes perfect sense in the land of Michelangelo. A fun part of the whole experience is the constant loud vocals from the merchants adding a bit of excitement to the market experience. And, I restrain myself from replying. It's a feast for all the senses.

This photo trip is perfect inspiration for my Fritto Misto Recipe. Ciao!

all images: Hirsch Media