Grilling Naan

This weekend you may be busy in holiday mode, so here are options for grilling-up easy, delicious appetizers and gameday snacks for your weekend using Naan from International Fabulous Flats. You've heard me tout about them before. Fabulous Flats grill really well...just a few minutes on each side. Toppings like tapenade is a natural combination. One of my other favorite combos is caramelized garlic, olive oil and humus. And then of course my favorite, three cheese pizza.

When the Gorgonzola melts, it becomes creamy and gives the pizza a nutty flavor. Top with pecans for additional nuttiness that is ideal with the creamy cheese. Ideal for luncheon entrée or dinner appetizer served a tossed green salad.

Grilled Three-Cheese Naan Pizza
(Adapted from Grilling with Chef George Hirsch with Marie Bianco)
Makes four appetizer servings
| recipe by George Hirsch

1 pre-baked Naan Bread Crust
1/2 cup shredded mozzarella
1/2 cup crumbled Gorgonzola
1/2 cup goat cheese or feta
6 fresh basil leaves, lightly torn
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Fresh ground black pepper, to taste

Pre heat grill to medium or an oven to 400 degrees F.

Brush Naan on both sides with olive oil. Top Naan on one side with cheeses leaving a half-inch border around crust. Place Naan on grill top shelf or bake on a pizza pan for about five minutes until crust is crisp and cheese is melted. Remove top with fresh basil and pepper, serve immediately.

image, © Kristen Johansen | istock

Thanksgiving in Baltimore

Ribs and Tomato Kraut

Thanksgiving in Baltimore just isn't complete unless there's sauerkraut served on the table. It's part of their holiday tradition. Here's my spin on Ribs and Tomato Kraut for you to enjoy. 

Recipe by Chef George Hirsch | Gather 'Round The Grill—A Year of Celebrations | pages 275, 276 ©1995

page 275, recipe ribs, tomato and kraut, Gather Round the Griill, Chef George Hirsch with Marie Bianco page 276, recipe ribs and tomato kraut, Gather Round the Grill, Chef George Hirsch with Marie Bianco

Thanksgiving Countdown: Brined or Grilled

Let's take time today to remember those who have served and observe 11.11.11 with appreciation & gratitude.

 

 

 

Hi Friends. Let's talk turkey! Hands down, my Apple Brined Roasted Turkey Recipe is an all time winner for a moist and flavorful turkey. I've prepared this recipe on my TV show, on Live! with Regis & Kelly, and for my toughest audience, my family. Sure, emails for requests and success stories pour in, but my toughest test was still before me with my family; a group with more food issues and conditions than should ever be under one roof. Somehow, I don't remember my Nana having such a tough group. She cooked. We ate and were happy. 

Need more kitchen? If your oven is all jammed up - take it outdoors and grill-it. Or, make a Thanksgiving turkey challenge. Cook 1 turkey in the oven and 1 on the grill. Yep. Been there, done that. 

Apple Brined Roasted Turkey Recipe

Turkey on The Grill

Grill Skewers

Don't let the chill in the air put a damper on grilling seafood. Think fresh-n-easy by using skewers. Feel free to use stainless skewers or bamboo. If using bamboo just make sure you soak the skewers first, so they won't burn. My marinated swordfish/seafood skewers are ideal to serve at a buffet style dinner gathering.

Use this vinaigrette as a marinade for vegetables, meats, or seafood and as a basic vinaigrette for salad greens.

George Hirsch Grilling Vinaigrette
from George Hirsch Living it UP! cookbook
makes about 1 cup | chefgeorgehirsch.com

1/2 cup tomato or vegetable juice
1/4 cup balsamic vinegar
1 Tablespoon horseradish
2 Tablespoons pitted green olives, chopped
4 cloves Caramelized Garlic
1 green onion, chopped
1 teaspoon dry mustard
1 teaspoon dried basil
1 teaspoon hot sauce
Fresh ground black pepper

Combine all the ingredients until well blended. Cover and alow the vinaigrette to sit at room temperature for 2 to 3 hours.

Swordfish Skewers
adapted from George Hirsch Living it UP! cookbook
makes 4 servings | recipe by Chef George Hirsch

1 1/4 pounds *swordfish, cut into 2 inch pieces
1 green pepper, cut into 2 inch cubes
1 red pepper, cut into 2 inch cubes
1 sweet onion, cut into 2 inch cubes
1 lemon, cut in quarters
1 lime, cut in quarters
2 Tablespoons olive oil

Arrange the swordfish, peppers, onion, wedges of lemon and limes on skewers. Pour George Hirsch Grilling Vinaigrette and olive oil over skewers; marinate for 30 minutes, in the refrigerator.

Preheat the grill. Grill for 2 or 3 minutes on each side on high. Baste with the marinade, ten cook over a lower temperature for several minutes until done.

*Optional: use tuna, jumbo shrimp or sea scallops