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Bacon Wrapped Meatloaf

 Order GHL TV Series DVD set to watch Bacon Wrapped Meatloaf recipe

Bacon Wrapped Meatloaf as seen on George Hirsch Lifestyle 

Makes 1 large loaf or 3-4 mini loaves; about 6 servings


8 strips bacon

2 Tablespoons brown sugar

1 ½ pounds 80 / 20 ground beef; can use combo of pork, veal, or turkey

½ sweet onion, finely chopped

1 stalk celery, finely chopped

1 large egg, beaten

4 cloves garlic, chopped fine

1/4 cup Parmesan cheese

2 Tablespoons fresh Italian parsley, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

3 cups day old Italian bread, pulsed into crumbs

1/2 cup milk or beef broth, add to bread crumbs to soften 

½ teaspoon sea salt

fresh ground black pepper

* Note all ingredients should be very cold before mixing. 

Cut bacon strips in half crosswise and coat with 2 Tablespoons of brown sugar. In a large sauté pan, blanch (partially cook) the sugared bacon for 2 minutes to render some of the excess fat. 

Heat grill to medium heat or 350 degrees F. Line a baking loaf pan with foil or parchment paper, and lightly oil the parchment paper or spray with nonstick cooking spray. Line the inside of the loaf pan/s with blanched bacon; bacon slices should hang of the top of the loaf pan.

In a large bowl, combine the ground meat, onion, celery, garlic, milk-soaked breadcrumbs, egg, basil, oregano, parsley, cheese, salt and pepper. Mix until all ingredients are blended together, but do not over mix. Divide the mixture into 1 large or 4 mini loaf pans. Press the meat mixture into the prepared parchment paper lined baking pans, removing any air pockets.

Fold the bacon slices over the top of the meat to seal in the meat.

Bake until meat loaf is firm, about 1 hour for the large loaf or 35 minutes for mini loaves. Remove loaf pans from grill and cool completely. 

Pre heat grill to high heat. 

Unmold meatloaf from loaf pans, and place on hot grill. Grill 2-3 minutes on each side until meatloaf is hot and bacon is crispy. Remove from grill and serve with a mushroom pan gravy or barbeque sauce. 

George Hirsch's Mushroom Sauce

Makes 4 Servings

2 Tablespoons olive oil, 1/2 cup sweet onion, chopped fine, 1/2 cup crimini mushrooms, sliced, ½ cup white button mushrooms, 1/2 cup Portobello mushrooms, grilled and sliced, ½ teaspoon dried thyme, Pinch nutmeg, 1 cup beef broth, or beef au jus, 1/4 cup dry white or red wine 

Pre heat a large sauté pan to a high on side burner or gill top. Add olive oil and onions and sauté for one minute. Add the mushrooms and sauté until they are light brown, about 5 minutes. Add wine, and broth, simmer for 2 minutes. Serve sauce over top Double Grilled Meatloaf.



Know Your Cookie

You could call the blondie the brownie's cousin. The brownie derives its character from a deep rich cocoa base for the chocolate flavor, a blondie's flavor is butterscotch-like, based on a high quantity of butter and brown sugar in the recipe. 

Know Your Cookie:
A blondie is considered a sheet cookie as it's soft batter spreads across sheet like pan to bake. Other types of sheet cookies would include brownies and rainbow cookies. After sheet cookies are baked they are cooled and can be cut into squares, rectangles or any other shapes. 

George's Blondie
Recipe by Chef George Hirsch | Makes 12-18 Blondies 

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 pound (2 sticks) sweet butter, softened at room temperature
1/2 cup granulated sugar
1 cup light brown sugar
2 eggs, beaten
1 teaspoons pure vanilla extract
1 1/2 cups chopped pecans or walnuts
1 1/2 cups semisweet chopped chocolate pieces; or chocolate, or butterscotch chips

Optional: 1 cup sweetened flaked coconut 

Preheat the oven to 350 degrees F. 

Grease and flour an 8 x 12 x 2 inch baking pan.

In a small bowl, mix flour, baking powder, baking soda and salt well. Set aside.

Cream butter in a mixing bowl until light and fluffy. Add granulated sugar and brown sugar, cream on high speed for 2 minutes, until light and fluffy. 

On a low speed add vanilla and eggs, one at a time, stopping machine to scrape down the bowl well after each addition. On a low speed add flour  to the butter mixture and mix just until flour is absorbed. Do not over mix. 

By hand, fold the pecans and chocolate in with a rubber spatula.

Optional: if using coconut; mix 3/4 of coconut with pecans and chocolate. 

Using a spatula, spread the batter into baking pan making sure the batter is spread evenly and smooth. If using coconut sprinkle extra on top of the batter. 

Bake for 25-30 minutes. caution to not over bake. Blondies are baked when cookie springs back when pressed lightly with your finger or a toothpick comes out clean. Cool in the pan for 2 hours and cut the blondies into rectangle or square pieces.


Creamy Five Onion Soup

This easy to prepare hearty soup for a cool night makes for a wonderful dinner or rustic appetizer. 

CREAMY FIVE ONION SOUP | Makes 6-8 servings

chefgeorgehirsch.com | From George Hirsch Living it UP! TV series 

2 Tablespoons olive oil 
2 each sweet onions*, chopped 
3 cloves garlic, chopped 
6 each Chipolini onions, chopped 
1 each red onion, chopped 
1 green onion, chopped 
1 Tablespoon flour 
1/2 cup tomato sauce 
2 teaspoons dried thyme 
2 bay leaves
1 teaspoon Fresh ground black pepper to taste
1 cup white wine
1/2 cup potatoes, peeled and chopped 
2 cups chicken broth 
2 cups beef broth 


1/2 cup half and half
French bread croutons
Parmesan, Emmental, or Gruyere cheese 

Pre heat a large soup or saucepot to a medium heat. Add olive, sweet onions, garlic, chipolini onions, red onion and green onion. Cook for 10 minutes without stirring until you begin to see the onions in the bottom of the pot begin to brown, Stir, and allow the onions to continue to further brown. Stir and allow onions to cook for an additional five minutes. Total cooking time of onions will be about 20 minutes or more. 

Season with thyme, bay leaves, pepper, add tomato sauce, flour and stir. Add white wine and cook for 5 minutes or until dry. Add chicken broth, beef broth and potatoes. Bring to a boil then lower to a simmer, cover and cook about 30 minutes. 

Remove bay leaves then, puree one half of soup in blender or food processor.

Return pureed soup back to soup pot. Bring soup back to a boil; reduce temperature down to a simmer. Add optional half and half. Serve with a toasted French bread crouton, top and melt cheddar, grated Parmesan cheese, and jack or Gruyere cheese. 

*Note on onions: Soup may be made with any type sweet onions and garlic only. Or, you may use addition of any onion family such as leeks, chives, etc.