Fall Weekend Tailgate

Celebrating Chef George's 24th Anniversary on PBS

Tune-in GHL CreateTV Sat Sept 29th 6:30AM/6:30PM Sun Sept 30th 12:30PM

Saying goodbye summer and welcoming “slow and low cooking” during Fall.

Forget the brats and sausages this weekend. Let's cook-up a dish..I'm talking a hearty, meaty dish with a spicy-kick that melts in your mouth and warms you up before the game. Here's one of my favorites. You can make it ahead of the tailgate. Try my Faux Pressure-Cooked Chili Recipe. In less than a couple hours, you'll be enjoying the warming comfort of the best chili that will keep you satisfied well past half-time. Don't forget- bring the toppings!

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We have made the move from picnics to tailgates. Now that the season is in ful swing, here’s a great do ahead chili. The flavors only get better the next day. Tailgate season is in full swing

A favorite crowd pleaser is using whole meat as opposed to chop meat in a chili. There’s more to chew on, so to speak. However the real results achieved is the flavor and texture in this dish. I use a combo beef and pork version for the ultimate pleasure.

This recipe cooks quicker than just simmering on the stove. If you do not have a pressure cooker or slow cooker; none to fear. Use a cast iron pan such as Le Creuset.

Faux Pressure-Cooked Chili

Makes 8-10 servings 

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2 pounds Chuck roast 

2 pounds Boneless country-style pork ribs

Olive oil as need to sear meat

4 Tablespoons ground cumin

4 dried chilis, seeded and cut into 1/2 inch pieces

1 onion, quartered

6 cloves garlic, halved

1 jalapeno pepper, seeded and chopped

2 1/2 cups chicken or beef broth

Heat the olive oil in a large cast iron pan over medium-high heat. Sear the pork in the hot oil until browned on all sides, about 10 minutes. Repeat by searing the beef.

Preheat oven to 450 degrees.

Add pork back into pan with beef, along with the 4 Tablespoons cumin, dried chilis, quartered onion, garlic halves, and jalapeno pepper. Add broth, cover with a tight lid, and cook on high for 1 1/2 hours. If you do not have a very tight lid, cover with foil and then place the lid over foil. Do not open oven or peek inside the pan for 1 1/2 hours. 

Remove meat from oven, Do Not remove cover. Allow to cool for thirty minutes.

Prepare sauce to add to meat. 

For the Sauce & Finishing:

1 Tablespoon each oregano, cumin, chili powder

1 tablespoon olive oil

1 onion, chopped

6 cloves garlic, chopped

4 cups crushed tomatoes

2 can pinto or red beans, rinsed

2 ounces Bittersweet Chocolate, melted

In a sauce pan heat olive oil, onions, garlic and cook until tender but do not brown. Add toasted spices and add tomatoes, chocolate and beans. Lower temperature and simmer for thirty minutes while meat is resting. 

After thirty minutes, remove cover from meat and pour juices into sauce. Shred meat finely with two forks. Pour sauce into meat and cook an additional 1 to 1 1/2 hours to allow sauce and meat to blend. 

Note:

Bring out the flavor by slow-toasting spices by slowly toasting powdered spices in a dry skillet over low heat before adding them to the chili. 

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Hot Out of The Oven Biscuits

Celebrating Chef George's 24th Anniversary on PBS

Tune-in GHL CreateTV Sat Sept 29th 6:30AM/6:30PM Sun Sept 30th 12:30PM 

Forget the version from the tube, who doesn't like fresh homemade hot biscuits straight out of the oven? Great for breakfast, lunch, tea or with a hot dinner soup and my Oven Fried Garlic Chicken.

Tips for the best biscuits:

Make sure the butter and the milk are very cold and be sure not to over mix the dough. It's important to use a sharp cutter; the sharper the cutter, the cleaner the cut, the higher the biscuits will rise.

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George Hirsch's Biscuits

Makes one dozen

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2 cups sifted all purpose flour 

4 teaspoons baking powder

1/2 teaspoons salt 

1/2 teaspoon cream of tartar 

2 teaspoons sugar 

1/2 cup butter 

2/3 cup  milk

Pre heat oven to 375 degrees

Sift dry ingredients, blend butter with dry ingredients using a pastry blender or a knife & fork. Add milk & mix well. Knead dough 2 minutes. Roll out dough and cut out biscuits. At this point you can store the cut out biscuit dough in the refrigerator until you are ready to bake them.

Bake on a ungreased cookie sheet for 10-12 minutes. Baking time will vary depending on the thickness of the biscuits.

Serve immediately warm from the oven with butter or honey or both.  

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The Rooster's Beak

Celebrating Chef George's 24th Anniversary on PBS

Tune-in GHL CreateTV Wed 8:30AM/2:30PM Sat 7:30AM/7:30PM Sun 8:30AM/1:30PM 

You must want to know why Pico de Gallo is referred to as the rooster's beak? It actually refers to the bite-size (beak-size) proportions of fresh tomatoes in this chunky salsa of Mexican origin. How about that! You may also be familiar with its other name, Salsa Fresca. 

The garden tomato bounty is here for a few more minutes, so this is an ideal week to make my pico de gallo from my own tomatoes and peppers. Serve Pico de Gallo with corn tortillas or my Cilantro Shrimp Nachos for más divertido!

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George Hirsch's Salsa Fresca

Makes 3 cups

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8-10 San Marzano plum tomatoes, split de-seeded 

1 small sweet white onion, or sweet red onion + 1 green onion 

2 jalapeño peppers, split and de-seeded chopped (optional) 

1/2 cup peeled, seeded, and diced cucumber 

1/4 teaspoon hot sauce 

2 Tablespoons chopped cilantro

Salt and pepper, to taste 

Juice of two fresh limes

1 Tablespoon olive oil 

Cut all veggies into 1/4 inch size pieces. In a medium size bowl, combine all ingredients. Mix and set aside one hour to allow flavors to develop. Serve room temperature.

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Speedy Side

Celebrating Chef George's 24th Anniversary on PBS

Tune-in GHL CreateTV Wed 8:30AM/2:30PM Sat 7:30AM/7:30PM Sun 8:30AM/1:30PM 

Don't feel like peeling the spuds, or steaming rice on a warm day? Solution, try my cool couscous salad that is ready to serve in a matter of minutes. And, it's a great make-ahead cold side-salad that travels well from your kitchen to tailgate.  

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A staple side of North Africa, Sicily and the Middle East, couscous is made from semolina, or granules of durum wheat. A healthy side dish it contains a 1 % low fat-to calorie ration of  3.6 grams of protein for every 100 grams. But, my flavorful Couscous and Tomato Salad tastes so good. Who will remember the dish is healthy? 

Serve warm or chilled with Grilled Garlic Shrimp, or go all veggie and top with Honey Glazed Acorn Squash.

Couscous and Tomato Salad

Makes four cups 

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1 1/2 cups Couscous

2 cups chicken broth

1 Tablespoon olive oil

1/4 sweet onion, chopped

1/4 sweet red bell pepper, chopped

2 Tablespoons pine nuts and raisins

2 Tablespoons fresh mint, chopped

For Tomato Dressing: 2 Tablespoons lemon juice; 1 Tablespoon honey; 1/2 cup vine ripened tomatoes, chopped; 1/4 cup chick peas; cooked or canned rinsed & drained; 1/4 cup olive oil; 2 teaspoons curry powder; pinch of cinnamon

Pre heat a sauté pan; add one tablespoon olive oil, onions and peppers. Sauté three- five minutes until tender.  Add pine nuts and raisins and cook one additional minute. Add couscous; mix with onion and pepper mixture. Add boiling hot chicken broth, 1 Tablespoon mint, cover and remove from stove. Allow to rest for five minutes.

Meanwhile make Tomato Dressing by mixing tomatoes, chick peas, lemon juice, honey, olive oil, curry, cinnamon and remaining mint.  

After couscous has sat covered for five minutes remove lid and mix with a fork or spoon to loosen granules. Top and mix in the tomato dressing.

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Apple Pumpkin Crumb Muffins

Celebrating Chef George's 24th Anniversary on PBS

Tune-in GHL CreateTV Wed 8:30AM/2:30PM Sat 7:30AM/7:30PM Sun 8:30AM/1:30PM 

Seems like yesterday I was driving home from the beach (OK, it was yesterday). But then I passed one of my local farm fields filled with pumpkins. So ready-or-not the season has changed. At home I can still enjoy the best of both seasons on the farm and all the goodness from the farm. 

George Hirsch Seps Farm Basket

We will soon say goodbye to summer's tomatoes and corn. But, Autumn is one of my favorite food seasons. So let's get fall started; here's my seasonal spin on the average apple muffin - add pumpkin and crumb. Great to take on-the-go too. Enjoy!

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Apple Pumpkin Crumb Muffins

Makes 18 muffins or 9 x 13 coffee cake 

chefgeorgehirsch.com | George Hirsch Lifestyle 

For the crumb topping:

1/3 cup brown sugar

1/3 cup granulated sugar

1/4 cup flour 

3/4 cup oats, not quick cooking

1/4 cup chopped pecans or walnuts

1/2 cup melted butter 

Mix all sugars, flour, oats and nuts. Pour in butter and mix until topping looks like wet sand. Do not over mix; topping should have a lumpy consistency. Reserve crumb topping and prepare muffin batter.

Preheat oven to 350 degrees F (175 degrees C). 

Lightly grease 18 muffin cups or use paper liners.

For the muffins:

2 1/2 cups all purpose flour; or 50/50 whole wheat flour

2 cups pure cane granulated sugar

1 1/2 teaspoons cinnamon 

3/4 teaspoon ginger 

Pinch allspice & fresh grated nutmeg

1 teaspoon vanilla

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, beaten

1 cup can pumpkin puree

1/2 cup applesauce, or vegetable oil 

2 cups Green or baking apples, peeled, core and chopped into small pieces 

In a large bowl, add flour, sugar, cinnamon, ginger, nutmeg, vanilla, baking soda and salt. In a separate bowl, mix eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to until flour is absorbed. Add chopped apples. 

Add batter into prepared muffin cups 3/4 filled. Top each muffin with crumb mixture and bake.

Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

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