Speedy Side

Celebrating Chef George's 24th Anniversary on PBS

Tune-in GHL CreateTV Wed 8:30AM/2:30PM Sat 7:30AM/7:30PM Sun 8:30AM/1:30PM 

Don't feel like peeling the spuds, or steaming rice on a warm day? Solution, try my cool couscous salad that is ready to serve in a matter of minutes. And, it's a great make-ahead cold side-salad that travels well from your kitchen to tailgate.  

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A staple side of North Africa, Sicily and the Middle East, couscous is made from semolina, or granules of durum wheat. A healthy side dish it contains a 1 % low fat-to calorie ration of  3.6 grams of protein for every 100 grams. But, my flavorful Couscous and Tomato Salad tastes so good. Who will remember the dish is healthy? 

Serve warm or chilled with Grilled Garlic Shrimp, or go all veggie and top with Honey Glazed Acorn Squash.

Couscous and Tomato Salad

Makes four cups 

chefgeorgehirsch.com | George Hirsch Lifestyle 

1 1/2 cups Couscous

2 cups chicken broth

1 Tablespoon olive oil

1/4 sweet onion, chopped

1/4 sweet red bell pepper, chopped

2 Tablespoons pine nuts and raisins

2 Tablespoons fresh mint, chopped

For Tomato Dressing: 2 Tablespoons lemon juice; 1 Tablespoon honey; 1/2 cup vine ripened tomatoes, chopped; 1/4 cup chick peas; cooked or canned rinsed & drained; 1/4 cup olive oil; 2 teaspoons curry powder; pinch of cinnamon

Pre heat a sauté pan; add one tablespoon olive oil, onions and peppers. Sauté three- five minutes until tender.  Add pine nuts and raisins and cook one additional minute. Add couscous; mix with onion and pepper mixture. Add boiling hot chicken broth, 1 Tablespoon mint, cover and remove from stove. Allow to rest for five minutes.

Meanwhile make Tomato Dressing by mixing tomatoes, chick peas, lemon juice, honey, olive oil, curry, cinnamon and remaining mint.  

After couscous has sat covered for five minutes remove lid and mix with a fork or spoon to loosen granules. Top and mix in the tomato dressing.

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Go Red For Know Your Fire Friday

Celebrating Chef George's 24th Anniversary on PBS

Join me multiple times weekly + 

Tune-in GHL CreateTV Wed 8:30AM/2:30PM, Sun 8:30AM est

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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People, Pubs and Pints

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.  

 Watch The TV Segment

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Mugolio

Good Stuff Pick: Mugolio Pine Cone Bud Syrup

At the end of May each year, condiment artisan, Elenora Cunacia hand harvests Mugo pine cone buds to create delicious mugolio syrup. The cones are from the dwarf Mugo pine trees, located in Northern Italy's Dolomite Mountain region. The syrup is then aged in the sunlight for six months before being filtered, sweetened and cooked. The result is a golden nutty-sweet syrup similar to dark honey, ideal as a sweet decadent topping.

Serving suggestion: Drizzle over thick Greek yogurt, gelato, mascapone or grilled pork.

Available at specialty markets.


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