keeping peace with Irish Coffee

I had an enjoyable afternoon tea with fellow Create TV host and Ireland’s TV chef, cookbook author Rachael Allen of Ballymaloe. Rachel and I exchanged our foodie stories and the like beginnings in our culinary careers. She shared with me her simplistic approach to food. I can't agree more. We agree that most are learning from this approach; getting back to the roots of growing and eating locally grown foods. The thing is, this in nothing new in Ireland, in fact they never lost their connection to sustainability. 

Rachel George Tea .png

Chefs Rachael Allen and George Hirsch, Adair Manor, Adair Co. Limerick, Ireland However, one topic of discussion is as serious as rugby or politics. I asked just about every person I meet in Ireland which brand of tea they preferred better, Lyons or Barry's. Barry's seemed to hold the lead during our filming. But then upon departure at Irish Customs I was told I was bringing home the wrong brand. They preferred Lyons. I can't be swayed, Barry's fan here.

So in keeping peace let’s drink Irish Coffee, a warming beverage on a chilly evening. Served first to arriving passengers in County Limerick, what is now Shannon International Airport. Ideal served with a slice of Chocolate Torta from George Hirsch Lifestyle. Sláinte! 

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Irish Coffee

Makes one serving

chefgeorgehirsch.com | from George Hirsch Lifestyle

1 ounce Jameson Irish Whiskey

1/2 ounce Baileys Irish Cream

1/2 cup hot strong coffee

Lemon wedge

Sugar to coat glass

Whipped cream

Prepare a sugar-rimmed glass by rubbing a piece of lemon or orange around the rim of a large wine glass. Dip 1/4 inch of the rim of the glass into a plate of sugar, coating the edge.

Place a teaspoon in glass. The spoon will diffuse the heat when hot coffee is poured into the glass. 

Add whiskey and Baileys. Pour coffee into glass over spoon. Remove spoon. Top with a dollop of whipped cream.

Join Me This Sunday

Join me this Sunday January 14th, 4:30PM EST for a SWEET SURPRISE!

George Hirsch Msgr Jim Telecare TV

What a cooking priest? Don’t let those vestments fool you, Msgr. could easily trade them in for a chefs coat, he knows his way around the kitchen! As I, he shares the belief that food is the common denominator and when breaking bread and we sit around the table there is bond of spiritual love like non other. 

George Hirsch on Telecare TV

This is why I am such a supporter of Telecare TV and their TV ministry. Like many other celebrity supporters, over the years I have enjoyed many good times with Msgr Jim on Real Food and Good News programs. I hope you join me this Sunday January 14th, 4:30PM EST when I share one of my most popular recipes and chat with Msgr Jim on all good things. Tune-in or watch live online Telecare TV

My warmest best wishes for a blessed 2016!  

GEORGE HIRSCH’S SLOPPY GIUSEPPE BURGER

Grilled slider served on a potato roll, with pickled bourbon peppers, an Italian style sweet sloppy Joe sauce, topped with crisp sriracha slaw from Sep’s Farm fresh veggies and a side of garlic kettle chips. 

George's SLOPPY GIUSEPPE a winning combination

Grilling a winning burger from the bun up takes time and the freshest farm picked ingredients. For my SLOPPY GIUSEPPE, the peppers were farm picked and pickled the same day, two months ahead of adding to my burger. I used a colorful mix of vine ripen sweet and hot peppers, and the vinegary brine was topped off with bourbon for added zip. The Sloppy Sauce is a homemade sweetened Italian tomato sauce, and the slaw—a mixture of crunch tossed at the last moment in a creamy sriracha dressing. With no compromise to the meat tossed on the grill, my signature special meat blend, and the only bun of distinction worthy for such honest “sloppy goodness’ is soft potato roll.   

GEORGE HIRSCH’S SLOPPY GIUSEPPE BURGER

Makes 8, *¼ pound burgers.

chefgeorgehirsch.com | George Hirsch Lifestyle

*weight before cooking

1 3/4 pounds ground beef, short rib blend, 80/20 lean / fat ratio

3/4 pound sweet Italian sausage, removed from casing

Freshly ground black pepper to taste

Accompaniments: Potato Rolls, mix of sweet & hot vinegar peppers, sloppy sauce, sriracha slaw, 

In a 2-quart mixing bowl, combine beef and sausage meat and mix with a fork, taking care not to overwork the meat. Divide into 8 or 10 equal portions and form into 3/4 inch thick patties. Use raw meat from two of the above formed burgers for sloppy sauce. Cover and refrigerate for 1 hour. 

Sloppy Sauce

George Hirsch Lifestyle  |  chefgeorgehirsch.com

Makes about 2 Quarts, or enough topping for 16 SLOPPY GIUSEPPE burgers.

2 Tablespoons Olive oil

1/4 cup chopped onions, sweet red peppers

8 cloves fresh garlic, chopped fine

1 15 ounce can each Tomato Sauce & Tomato Puree

1 1/2 cups ketchup

1/2 cup light brown sugar

1/2 teaspoon hot pepper flakes

1 pint of IPA

1 teaspoon each dried basil and oregano

2 bay leaves

2 cups water

Pre heat a saucepot to medium temperature. Add olive oil and two burger patties browning lightly; add onions, peppers, and garlic. Cook for two additional minutes, do not brown vegetables. Add all remaining ingredients using water to rinse out any additional tomato sauce left in cans. Simmer for 45 minutes. Keep warm until topping burgers. 

For Slaw & Dressing as seen on George Hirsch Lifestyle

Vegetables: 1 small head shredded white cabbage, one 1/2 head shredded red cabbage, 2 grated carrots, 1/4 sweet thinly sliced onion, 2 cloves finely chopped garlic, and 3 chopped green onions. Mix 2 cups mayonnaise, 1/4 cup white vinegar, 1/2 cup sweet chili sauce, 1/4 cup sriracha, 1/2 cup chopped fresh flat leaf parsley, pepper and sea salt to taste. Add dressing to slaw thirty minutes before serving. 

Preheat the grill to medium-high. Place the burgers on a hot grill and cook about 3-4 minutes per side, turning once. 

Serve on lightly toasted Martin’s Potato Rolls, first peppers, burger, sloppy sauce, and slaw. Serve extra Sloppy Sauce on side with plenty of napkins. 

Note: If you don’t see ground short rib beef in your butcher shop, by all means ask for it. Whenever you’re mixing any ground meat product, it’s a good practice to have the meat and bowl well chilled. Not only will a chilled bowl cut down on bacterial growth, it will help bind the meat. If possible, use a metal bowl for mixing the ingredients and place it in the freezer beforehand. If your kitchen is warm, place the bowl over a bowl of ice when you’re incorporating the meat with the spices.

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Hamptons Food Talk

Tune-in GHL Create TV Sat 7/1 7:30AM & 7:30PM + Sun 7/2 7:30PM

Summer brings many to the Hamptons in search of surf, sand and of course its stellar food. Watch my visit on Food Talk where I share my roots, career and what local is all about; as I have for 23 years on PBS. click to watch earlier broadcast online here. 

 Portuguese Clams, prepared on  Food Talk  

Portuguese Clams, prepared on Food Talk 

Congrats Steve on the anniversary of your second season of Food Talk!

 chef George Hirsch,  Talk Show  host Steve Haweeli 

chef George Hirsch, Talk Show host Steve Haweeli 

13 EPISODES on 4 HD-DVD Disk Set
19.95
Quantity:
Add to Cart