Even as a stranger you'll be made to feel like a regular local. Where's that? Any pub in Ireland. The local pub in Ireland is the heart of any village. It's the place to catch up on local chit-chat or good craic, listen to live music and enjoy really good hearty food. See for yourself how Ireland's warm hearted culture brings me back time and time again.
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.
With St. Patrick's Day approaching on Thursday, I'll dedicate this post to all things Irish. Here are a few tasteful reasons why celebrations are in order from County Kerry + why Irish chefs cook with such passion using their "produce from the sea".
With celebrating St. Pats this week I share one of my favorite vintage shows from GHL celebrating the Irish. So much about what is so-called popular in food today is really about remembering what was a necessity of yesteryear. Join me with Ireland's TV celebrity chef Rachel Allen as we share our views on preserving while plating up from the ground up.
Tune-in GHL 7:30AM + 1:30PM Tuesdays and Thursdays on Create TV
I toured friends Rob Petrone, host of Restaurant Hunter TV series and on-air contributor Amanda Prince for an East End visit once again this year. However, this year I added some action..Reel Action!
We chatted up George Hirsch Lifestyle and how the land & water makes the East End such a beautiful place. So where do I bring these TV hosts whose day job is to visit restaurants, chefs and celebrities? Out to sea of course. But..first I schedule a meet up for breakfast in the Hamptons. Or better said the “un” Hamptons. We meet at Orlando’s Cafe, a Costa Rican spot in Hampton Bays to spice up the morning and enjoy a taste of Mexican, Thai, French and Chinese cuisines at the locals in-spot.
Next, we head due south water-side to Oakland’s Marina + Restaurant and meet up with my friend, journalist + chef Alex Goetzfried. Oaklands is ideal for it’s access to both the bay and ocean fishing for our three hour.. Watch segment 2:
After our time at sea fishing it's dockside at Oakland's Restaurant to enjoy the fresh catch. How does Rob, Amanda + yours truly like the fish prepared? Watch Seafood & Sunsets Segment 3:
Just another day with George Hirsch Lifestyle..cheers for stopping by Rob, Amanda and Restaurant Hunter Crew!