Chill Out

Tune-in GHL 7:30AM + 1:30PM Tuesdays and Thursdays on Create TV

Chef George Hirsch Heirloom Tomato Salad

The entire country is feeling the late summer heat. Let's keep it cool today with salads fresh from the garden!

Caesar Salad

Tomato Chick Pea Salad

Midweek Salad

Panzanella

Liquid Salad

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Hot Out of The Oven Biscuits

Tune-in GHL 7:30AM + 1:30PM Tuesdays and Thursdays on Create TV

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 easpoons 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 shortening 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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Summer Garden Pasta

Tune-in GHL 7:30AM + 1:30PM Tuesdays and Thursdays on Create TV

If you are looking for that under thirty minutes to-cook-to-table dish without compromising flavor for time, this is it. And, variations on this recipe are very easy to do. My summer garden sauce recipe is without a meat/protein in the ingredients, but feel free to add grilled sausage, chicken, or shrimp if desired. Adding fresh summer corn adds sweetness and a little texture to this fresh pasta dish.

This pasta sauce is great served warm or chilled added with a tube shaped pasta.

Chef George Hirsch Summer Pasta

George's Summer Garden Pasta

Makes four servings

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1 pound spaghetti or linguini

1/4 cup extra virgin olive oil

1 green zucchini squash, cut into small pieces 

4 cloves garlic, peeled and chopped fine

¼ sweet onion, chopped

1 pint grape tomatoes, split in half

½ cup fresh basil, chopped

1 cup fresh green beans, split and steamed

1 ear fresh corn on the cob, steamed and removed from cob

½ cup fresh ricotta

¼ cup parmesan cheese

pasta water, variable

4 fresh basil leaves to top pasta

fresh ground pepper to taste

Note: The amount of pasta water you will need to add to sauce will depend on the quality of pasta you use and how hot your pan is when adding water to pasta. 

Pre heat a large saute pan to medium heat while waiting for water to boil. Add 2 Tablespoons of olive oil, green squash and cook for 2-3 minutes until light brown in color. Add onion, garlic, tomatoes, corn and ½ of the basil. Cook for about 5 minutes over a low heat, until the tomatoes cook down. Meanwhile, steam green beans al dente and reserve. 

Bring a large pot of water to a good rolling boil. Cook the pasta until it is al dente, reserving a small amount of pasta cooking water.

Remove saute pan from the heat and reserve. Drain the pasta, and immediately toss it into the saute pan, mix well. Immediately add the remaining olive oil to the hot pasta and blend using a large kitchen fork or tongs. Add a 1/4 - 1/2cup of pasta water and continue to mix well. Top with remaining basil.

Top with additional cheese, basil, and freshly ground black pepper. Serve immediately with a small scoop of fresh ricotta and a basil leaf. 

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Jack-n-Mac or Mac and Cheese ?

Tune-in GHL 7:30AM + 1:30PM Tuesdays and Thursdays on Create TV

A pasta dish with so many names, its easily prepared either on your stove-top, and baked in the oven or grill. A perfect one-pot dish for almost any occasion, served straight from the sauce pan or guilded with a crusty topping. My spin on the classic is dressed up a bit for grown-up flavor and is just as welcomed for an elegant dinner or a casual backyard BBQ. Cheddar is the common cheese of choice, but I like using a mixture of cheddar and jack. Sometimes even a bit of Gruyere as well, to put a bit of bite in my baked mac; using a fifty-fifty cheese ratio. Feel free to use chef's poetic license and use more or less Cheddar if you like.

JACK-n-MAC SERVING SUGGESTION: Serve with my BBQ Sliders & Grilled BBQ Shrimp

George’s Cheddar Jack-n-Mac

Makes 6 servings

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2 Tablespoons Butter

1 onion, chopped

6 cloves garlic, chopped

2 Tablespoons all-purpose flour

4 cups chicken broth

2 bay leaves

1 teaspoon fresh thyme

1 teaspoon hot sauce

pinch fresh grated nutmeg

2 cups half & half

1 cup sharp Cheddar cheese, shredded

1/2 cup Jack cheese, shredded

2 Tablespoons Parmesan cheese, grated

2 Tablespoons fresh italian parsley, chopped

1 1/2 pounds uncooked elbow, shells, or other small pasta

Melt Butter in a large soup pot or saucepan. Add onion, and garlic and sauté for 1 minute. Add the flour and cook for 1 to 2 minutes, stirring constantly. Slowly add the broth, and bring to a boil. Lower the heat, add the bay leaves, thyme, diced green chilies, hot sauce, and simmer for 10 minutes. 

Stir in the half & half and heat to a simmer. Slowly add the Cheddar, Jack, and Parmesan cheeses, stirring until they melt and the sauce is smooth. Stir in the cooked pasta. Place in a serving dish and eat immediately or sprinkle with Mac Topping, and bake five minutes in a 350 degree oven. 

Optional Additions:

1 cup each Chorizo or smoked sausage, chopped plum tomatoes, smoked ham, pancetta, pulled chicken or grilled shrimp to make your own home-spin.  

For the Mac Topping

4 Tablespoons butter, melted

6 Tablespoons bread crumbs

2 Tablespoons Parmesan cheese, grated

1 Tablespoon each fresh cilantro & parsley, chopped

Fresh ground pepper, to taste

Place all ingredients in a bowl and mix well.

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