Cinco de Mayo with George's Posole

Join me & Tune-in 8:30AM EST GHL CreateTV Marathon Sat. May 6th

A traditional Mexican dish from the pacific coast region of Jalisco; Posole is a thick soup made with hominy–dried corn with the hull and germ removed. Makes any large gathering a fiesta!

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George's Posole

Makes 8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds pork shoulder chops

1/2 cup Posole Pork Rub

3 Tablespoons olive oil

1 sweet onion, sliced thick, grilled and chopped

4 jalapenos, roasted on grill; split seeded and chopped

6 cloves garlic, chopped

4 cups hot chicken broth

4 cups canned hominy, drained and rinsed

1 Tablespoon coarsely chopped fresh cilentro

3 fresh red radishes, sliced thin

1 cup fresh cabbage, finely shredded

Rub pork on all sides with Posole Pork Rub, and refrigerate for at least two 2 hours or overnight.

Pre heat large soup potto high heat.

Brush chops with 2 Tablespoons olive oil. Add chops and sear pork on both sides until browned and not fully cooked. Add 1 Tablespoon olive oil, chopped onion, garlic, and cook for 2 minutes. Add the hot broth, jalapenos, hominy and simmer for 1 hour. Remove chops, cool and chop meat into small pieces. Put pork back into soup. Continue cooking for 30 additional minutes. The longer and slower the soup simmers the better.

Stir in cilantro and serve bowls of soup topped with sliced radish, shredded cabbage, and with warm corn tortillas.

Posole Pork Rub

2 Tablespoons brown sugar

1 Tablespoon each: ground cumin, black pepper, garlic powder, sweet paprika, chili powder, thyme

1/2 teaspoon each: nutmeg, allspice

Combine all ingredients in a small bowl and mix well. Store in a tightly sealed container.

Vine Ripen Pizza

When it comes to making any type of pizza let imagination and the season rule your toppings. I love this caprese style pizza in the summer with the abundance of vine ripe tomatoes. And if you are up to expanding your hand tossed style take the dough to the grill for an added fire roasted flavor.

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Caprese Flatbread Pizza  

Makes four servings | chefgeorgehirsch.com

From George Hirsch Lifestyle TV Series

Mix Dough and place in a bowl lightly oiled with olive oil. cover loosely with a towel or plastic wrap. Place in refrigerator overnight. 

Next day, pre heat *oven to 475 degrees F. 

Stretch out dough to a rectangular shape and cut into two pieces. Sprinkle a teaspoon of fine grind corn meal on the surface of a heavy gauge pizza pan or sheet pan. Place the two pieces of dough on the top of corn meal. Brush top lightly with olive oil. 

Bake for 8-10 minutes or until pizza flatbread crusts are fully baked. You can check for doneness by tapping on the edge of the dough with your finger. It should should hollow. 

Remove from oven, place two pizza flatbreads on a rack, allow to cool.

When cool top with sliced vine oak leaf lettuce, ripen tomatoes, fresh basil, pesto, sprinkle small amount of sea salt, fresh ground pepper and drizzle with olive oil.

*NOTE: If grilling, pre-heat grill to high heat. After stretching and right before placing dough on grill surface, brush heavy with olive oil.

 pizza dough on set  George Hirsch Lifestyle  TV series

pizza dough on set George Hirsch Lifestyle TV series

George's Pizza Dough

Makes enough for 2-3 pizzas | chefgeorgehirsch.com

From George Hirsch Lifestyle TV Series

1 teaspoon active dry yeast 

1/4 cup warm water (between 105 and 115 degrees F) 

1 teaspoon sugar 

3 1/2 cups bread flour 

1/4teaspoon salt 

3/4 cup warm water 

1 Tablespoon olive oil 

In a small bowl, combine the yeast and water. Add the sugar and stir well. Set aside for 10 minutes, or until small bubbles appear on the surface. 

Place 3 cups of the flour in a mixing bowl. Make a well in the center and pour in the yeast mixture and the water. Stir with a wooden spoon until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 10 minutes, using the additional 1/2 cup flour if the dough is sticky. 

The dough is sufficiently kneaded when you can stick two fingers into it and it springs back without leaving an indentation. 

Cut the dough into 4 pieces and roll each piece into a ball. Let the dough rest in an oiled bowl for 45-60 minutes. Lightly oil the top of each ball with the 1 Tablespoon of olive oil, cover with plastic wrap and place in the refrigerator for 3 hours. 

- Mixing with a mixer & dough hook: Mix for eight minutes at medium speed

- Mixing with a food processor: process for 40 seconds until smooth, add 1 additional Tablespoon of flour at a time until all of the flour is combined into the dough.

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George Hirsch Caprese Flatbread Pizza

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Banana Blueberry

Add some tartness to a sweet banana muffin, with my Banana Blueberry Muffin Recipe. It's also a great take-along snack that's better for you than reaching for a candy bar. 

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Banana Blueberry Nut Muffins

chefgeorgehirsch.com |  George Hirsch Lifestyle

makes 10-12 muffins

For the Crumb Topping:

1/3 cup light brown sugar

2 Tablespoons all-purpose flour

1 teaspoon cinnamon

2 Tablespoons nuts, chopped

1 Tablespoon sweet butter

In a small bowl, mix together brown sugar, flour, cinnamon, and nuts. Blend butter in with a fork until mixture is crumb like.

For the Muffin Mix:

1 cup fresh blueberries

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups, about 3-4 large very ripe bananas, mashed

1/2 cup pure cane granulated sugar

3 Tablespoons honey

1 egg, beaten

1 teaspoon cinnamon

1/4 cup walnuts or pecans, chopped into 1/4 inch pieces

1 teaspoon vanilla

1/2 teaspoon grated orange zest

1/2 cup sweet butter, melted; or replace with part/ all applesauce

Lightly grease 10 muffin cups, or line with muffin papers.

Preheat oven to 375 degrees. 

In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, honey, egg, cinnamon, vanilla, zest, nuts, and melted butter. Fold in banana mixture by hand with a spatula into the flour mixture until just moistened. 

Place batter into muffin cups filling each cup to three quarters full. Place a few blueberries, about 1 Tablespoon on top of each muffin. Divide the crumb topping evenly over the top of muffin batter.

Bake for 18 to 20 minutes. Check for doneness with a toothpick inserted into center of a muffin; done when toothpick comes out clean; or when touched lightly the muffin should have a slight resistance to finger pressure.

13 EPISODES on 4 HD-DVD Disk Set
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White Bean Casserole as seen on George Hirsch Lifestyle

This easy to prepare hearty soup makes for a wonderful mid-week dinner or rustic weekend starter. I have even prepared gallons of this warming soup for tailgates. For a creamier soup, puree half.   

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Making White Bean Casserole from George Hirsch Lifestyle TV Series

White Bean Casserole

Makes 6 servings

chefgeorgehirsch.comGeorge Hirsch Lifestyle 

2 Tablespoons olive oil  

1/2 cup chopped onion

1/2 cup chopped carrot

4 cloves garlic, chopped

2 teaspoons fresh basil, chopped

1/8 teaspoon hot pepper flakes 

1 cup potatoes, peeled and chopped 

3 cups chicken broth 

1 can white beans, drained and rinsed 

3 links Italian or smoked sausage, pre-grilled and sliced  

2 cups Kale, washed, dried and chopped 

Fresh ground black pepper to taste 

Pre heat a large soup or sauce pot to a medium heat. Add olive oil. Add the onion, carrot, garlic, hot pepper flakes and cook, stirring, for 2-3 minutes until the vegetables are tender, do not brown. Add the potato, sausage, broth, beans and basil. Bring to a boil then lower to a simmer, cover and cook about 30 minutes. 

Bring soup back to a boil, turn down to a simmer and add the kale. Cook until the kale is wilted, about 5 minutes. Add pepper to taste. 

For a creamier soup, pulse half of the soup or puree in a food processor. Bring soup back up to a boil until well blended. 

Optional Substitution for Kale: Spinach, Escarole, Swiss Chard, Broccoli Rabe

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Lamb Shanks with Mousseline Potatoes as seen on George Hirsch Lifestyle

Lá Fhéile Pádraig That's Gaelic for Saint Patrick's Day or St. Paddy's. It's one of those days of the year where we all wear green, feel a wee bit Irish and spread good cheer. In honor of next week's holiday; Pionta Guinness, le do thoil. Sláinte! That's, a pint of Guinness please and cheers!

Pionta Guinness, le do thoil. Sláinte!

Lamb Shanks with Mousseline Potatoes as seen on George Hirsch Lifestyle

Makes four servings 

chefgeorgehirsch.com | George Hirsch Lifestyle

4 whole lamb shanks

2 Tablespoons olive oil

1/4 cup carrots, chopped

1/4 cup onion, chopped

1/4 cup peas, fresh or frozen

1/4 cup celery, chopped

10 cloves garlic, peeled and sliced

1/4 cup Balsamic vinegar

1/4 cup tomato sauce

2 cups chicken broth

1 Tablespoon rosemary

1 teaspoon thyme

Preheat large saucepan. Add olive oil and brown meat on all sides.  Add onions, garlic, carrots, celery and cook until light brown.  

Add vinegar and reduce for two minutes.  Add tomato sauce, broth, rosemary and thyme.  Cover and cook meat for two hours at a gentle simmer.  

The lamb shanks are fully cooked when the meat becomes flaky and shrinks away from the bone. Add peas to the lamb shanks and vegetables. Cook for 5 minutes longer.  

Serve the cooked Lamb Shanks with sauce and vegetables on top of hot, steamy Mousseline Potatoes.