Go Red For Know Your Fire Friday

With red meat, that is. I'm often asked how I create my recipes. The truth is, there isn't really one way; sometimes by theme, sometimes by menu needs and sometimes... well, because it's the ingredients I have on hand. The later reason can be the most enjoyable to create with. And this is just one story that became a recipe ...

Once on the road, while taping my TV series, when we were between shows; some of my crew wanted a snack. There is nothing like a hungry crew staring at you to give you motivation. Upon looking at the fresh ingredients we had on hand, I found a few chipotle peppers. I started from there, and the warm smokey flavor made it a hit with my crowd. I’m sure it will satisfy yours too.

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George’s Sliced Beef Wraps

Makes 10 wraps

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds sirloin steak 2-thick, or flank or hanger

For marinade:

2 chipotle (smoked-dried jalapeño) peppers, or 2 teaspoons powder

1 cup pineapple juice

1/4 cup raisins

1 head caramelized garlic

1 Tablespoon wine vinegar or balsamic vinegar

1 Tablespoon olive oil

1 Tablespoon cilantro

Fresh ground black pepper

Place pineapple juice, raisins, garlic, vinegar, olive oil, cilantro, black pepper and chipotle peppers in food processor and blend well. Pour blended marinade over sirloin and marinate 24-48 hours, refrigerate.

Remove meat from refrigerator one half hour prior to cooking.

Preheat a cast iron pan, grill pan, or outdoor grill to high. 

Remove meat from marinade and grill on high heat for 3-4 minutes on each side, brushing with chipotle marinade while cooking.  Lower heat to medium and allow to cook slowly to desired doneness. 

Remove from grill and allow meat to rest 3-4 minutes before slicing. Slice meat thinly against the grain.

For wraps:

1 cup black beans, cooked or canned 

1 cup *Tomatillo Sauce, see below

3 Tablespoons cilantro, coarse chopped

10 flour tortillas

Wraps may be served warm or cold. To serve warm wraps, heat tortillas quickly on grill or a griddle pan. Top warm tortillas with sliced sirloin, warm beans, cilantro and sauce. Wrap tortillas over and serve.

Optional toppings may include:

sour cream

sliced avocados

grilled onions & peppers

*Tomatillo Sauce

Makes one cup 

chefgeorgehirsch.com | As seen on George Hirsch Living it UP!

1/2 pound tomatillos, cut into quarters

2 cloves garlic, chopped

1/2 small sweet onion, chopped

2 serrano chili’s, stem and seeds removed

1 Tablespoon cilantro, chopped

1 avocado, peeled and deseeded

juice of one lime

1 teaspoon sea salt

In a food processor mix tomatillo, garlic and onion. Add cilantro, avacado, salt and lime juice. Puree until smooth. Serve with Warm Chipolte Chips or use as a topping sauce.

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Macho Nacho

In addition to cooking on my TV shows, one of my favorite things to do in production of the TV series is to name the TV episodes. After many hours that go behind taping an episode, it's actually quite fun coming up with titles. These are some of my favorites: 'Wok This Way", "Rolling in the Dough", "Popping Your Cork", "Pasta-bilities" and todays post from "Macho Nacho".

This shrimp nacho is a great recipe to kick off a summer party. The shrimp is marinated in lime and tequila and then served over a bed of nachos. Even better about this recipe is there is no heating up the oven—take it outside to the grill.

George Hirsch Shrimp Nachos

Cilantro Shrimp Nachos

Makes One Platter of Nachos

chefgeorgehirsch.com | From George Hirsch Living it UP! cookbook

1 pound large shrimp 26-30, peeled deveined and marinated 

1/4 cup cooked or canned black beans

1/4 cup corn, cooked or grilled off the cob

2 green onions, chopped

6 jalapeno peppers, grilled & sliced

4 cups tortilla chips (assorted, blue corn, red corn, and yellow corn)

1 Tablespoon cilantro, roughly chopped

1/2 cup jack cheese, shredded

For the Shrimp Marinade:

1/4  cup lime juice

2 oz Tequila

2 Tablespoons cilantro

1 Head caramelized garlic

1 Tablespoon hot sauce

1 teaspoon cumin

2 Tablespoons corn syrup

In a medium bowl, combine all marinade ingredients. Add shrimp and allow to marinate 20 minutes in the refrigerator, drain and save marinade.

Pre-heat a grill or saute pan. Pour in the reserved marinade and bring to a quick boil. Add shrimp and cook on high heat for 4-5 minutes or until shrimp is cooked. Remove cooked shrimp from pan and reserve.

To assemble nachos- on an oven proof or grill pan, place tortilla chips, beans, corn, green onions, jalapenos, cooked shrimp and cheese. Warm on covered grill until nachos are warm and cheese melts. Top with fresh cilantro and serve with pico de gallo and guacamole.

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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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George Hirsch Caprese Flatbread Pizza

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.

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making pizza dough on set George Hirsch Lifstyle 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 

1/4  teaspoon 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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Best Chocolate Cake Ever

Simple solutions can give you best results. Machines and gadgets are very important to many people, but honestly I really enjoy cooking when just a simple whisk, spoon or spatula just does the job. As is the case with the Chocolate Torta recipe from my TV series George Hirsch Lifestyle episode titled Old World Traditions. Enjoy.

Mix by hand and bake. Forty-five minutes later you’ll be savoring this Italian Pastry delight! 

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George's Chocolate Torta

Makes 12 servings 

chefgeorgehirsch.com | George Hirsch Lifestyle

1 cup all-purpose flour

1/4 cup cornstarch

1-1/4 tsp. baking soda

1/4 teaspoon salt

1 cup unsweetened Dutch cocoa powder

1-1/4 cups granulated sugar

1 cup water

1/3 cup sweet butter, melted

1 egg, beaten

1 egg white, beaten into whole egg

1 teaspoon vanilla extract

Confectioners sugar

Preheat oven to 325°. Lightly grease a 9-inch cake pan; set aside.

In small bowl, combine flour, cornstarch, baking soda and salt; set aside.

In large bowl, combine cocoa and granulated sugar until blended. With wire whisk, beat in water, then melted butter, egg, egg white and vanilla until smooth. Add flour mixture and beat until smooth. Pour into prepared pan.

Bake 45 minutes or until toothpick inserted in center comes out clean. On wire rack, cool for ten minutes in pan. With small spatula, loosen cake from sides of pan. Remove to a wire rack and cool completely. Place on plate and sprinkle with confectioners sugar and a dollop of fresh whip cream. To serve, cut into small wedges. 

Tip: This cake actually tastes get better when baked and aged one day in advance. When making ahead, allow to cool completly, then cover tightly in an air proof container or place baked chocolate torta back into cake pan and wrap the top with film. 

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Chocolate Torta, from George Hirsch Lifestyle TV Series

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Grilled Garlic Shrimp

Know Your Fire Fridays

Itch'n for grill'n? Time to light up the grill and cook up an easy dish. 

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George Hirsch Skewered Garlic Shrimp

Grilled Garlic Shrimp

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle

12 large Shrimp (size U15) peeled deveined, tail left on, skewer each shrimp through tail and front

2 Tablespoons Olive oil

1 Head

Caramelized garlic

Juice from one lemon

1 Tablespoon honey

3 springs Fresh Rosemary

hot sauce to taste

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Chef George's Grilled Garlic Shrimp Salad

Pre heat grill to a very high heat.

Mix all ingredients for shrimp marinade and pour over shrimp.

Cook shrimp on hot grill and place rosemary sprig on top of shrimp while grilling. Cook two minutes on each side, turning once. Baste the shrimp with any remaining marinade. Do not over cook.

Remove shrimp from grill and serve with grilled vegetables or salad.

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