Signs of the Season

 

Earlier this week my subscribers to George Hirsch Lifestyle extra received an advance on this week's Know Your Fire Friday post, "All Fired UP!" with the recipe for my Secret Sliced Strip Steak as I prepared on Live with Regis and Kelly.

To receive George Hirsch Lifestyle extra

For the recipe + secret ingredient

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Meanwhile, as summer 2011 kicks-in with Memorial Day Weekend, here's a peak at signs of the season.

Back Pocket Dish

I'm often asked - What's your favorite food to cook? Honestly, I enjoy all forms of cooking + baking - especially for my family, friends + my TV viewers. But, if pressed for a specific category or recipe - which is a bit difficult, sort of like asking a parent who your favorite child is... I might lean towards dishes that I make often and consider these my back pocket dishes. Having a few of these tried-n-true recipes in your repertoire is a must. These are those recipes that you can make in a moments notice, do well + have fun with. It being a crowd pleaser is always a plus for your guests. My back pocket recipe's ingredients are practically universal, flavors easily available, and doable for the at-home chef. 

A good back pocket recipe can come from a recipe handed down within the family, a friend or maybe from your favorite TV chef. Well, wherever it comes from I encourage you to share + spread your good food.

Here's one of my favorite Back Pocket Dishes.

Short Ribs

Enjoy this hearty popular dish from this week's episode of George Hirsch Living it UP!

Short Ribs of Beef with Orange Ginger Sauce 

Makes four servings | As seen on George Hirsch Living it UP! TV series 

4 pounds Beef short ribs, bone in 

1/4 cup flour, for coating beef short ribs 

2 Tablespoons olive oil 

4 cloves garlic, sliced thin 

1 Tablespoon fresh ginger, peeled and chopped 

1 leek, whites only cut into one inch pieces 

2 teaspoons sesame oil 

2 teaspoons sherry 

2 teaspoons soy sauce 

juice of one orange 

1 1/2 cups beef broth  

Coat beef ribs with flour, shaking off any excess.  

Pre heat a braising or sauce pot to medium high temperature. Add olive oil and sear beef short ribs until well browned, turning only once on each side. 

Drain any excess oil. Lower temperature of pot, add garlic, ginger, leeks, sesame oil, sherry, soy sauce, orange juice and beef broth. Bring sauce up to a boil, then lower to a gentle simmer, cover and cook for 1 1/2- 2 hours or until meat is beginning to fall away from the bone.  

When short ribs are fully cooked, remove meat from pot. Raise the temperature of the sauce to a low boil. Reduce the sauce to naturally thicken. 

Serve with steamed dumplings and stir-fry vegetables. 

Pigskin Sunday

KNOW YOUR FIRE FRIDAY

I have been told by family members, who live in the BBQ belt in the south, that TLB in Sagaponack, New York is one of the finest Q joints (they say that with the highest respect), not only in the North but covering the USA. How about that? That's a pretty powerful statement from an expat Yankee.

The heart of TLB is all the details that goes into every part of this restaurant. Their dedication to sourcing the finest ingredients and preparation with authentic techniques makes TLB one of my favorite local spots for a pint and Q. Huge thumbs up.

Oh, and BTW the new “Pigskin Sunday” is not to be missed. And, it's also the first time I’ve ever witnessed - when the hometown team scores everyone politely puts down their pints and suckling pork tortillas to high five you. Even if you don’t follow football you’ll want to high-five me after tasting TLB's suckling pork Q.

TownLine BBQ