Lamb Shanks and Potatoes

Braising adapts so well to outdoor cooking, especially this time of year when you won't have to stand over the grill 'on watch' flipping the fish or steak at just the right moment. Braising on the grill allows you to kick back and walk away while a dish such as lamb shanks cook - low and slow. Just brown the lamb shanks on the grill, and continue with the recipe; cooking as directed in a heatproof casserole pot or finish braising the lamb shanks in a slow cooker. 

A trip to Ireland is not complete without at least visiting a local pub and hearing a tale or two, listening to local music, and of course the local cusine. In addition to famous irish breakfasts that are second to none the seafood of Bantry, or the lamb of Connemara with a natural thyme, sage and rosemary flavor.    

Noteworthy: Ireland's world famous Connemara Lamb

The Connemara region in Ireland is world renowned for its mystical beauty, rolling valleys, hills and lakes. This region is often shrouded by the moist mists of the North Atlantic which enhances its spectacular beauty and aids in the growth of its many wild herbs, grasses, heathers and wild flowers all of which are part and parcel of the stable diet of Connemara Lamb. 

Lá Fhéile Pádraig, Gaelic for Saint Patrick's Day and in honor this month's celebration—Pionta Guinness, le do thoil. Sláinte! That's, a pint of Guinness please and cheers!

Lamb Shanks and Potatoes

Recipe by George Hirsch | Makes four servings 

George Hirsch Living it UP! TV series  | chefgeorgehirsch.com 

4 whole lamb shanks
2 Tablespoons olive oil
1/4 cup carrots, chopped
1/4 cup onion, chopped
1/4 cup peas, frozen
1/4 cup celery, chopped
10 cloves garlic, peeled and sliced
1/4 cup Balsamic vinegar
1/4 cup tomato sauce
2 cups chicken broth
1 Tablespoon rosemary
1 teaspoon thyme
2 cups mashed potatoes

Preheat large saucepan.

Add olive oil and brown meat on all sides.  Add onions, garlic, carrots, celery and cook until light brown.  

Add vinegar and reduce for two minutes.  Add tomato sauce, broth, rosemary and thyme.  Cover and cook meat for two hours at a gentle simmer.  

The lamb shanks are fully cooked when the meat becomes flaky and shrinks away from the bone. Add peas to the lamb shanks and vegetables. Cook for 5 minutes longer.  

Serve the cooked Lamb Shanks with sauce and vegetables on top of hot, steamy smashed potatoes.

Smashed Potatoes Recipe, CLICK HERE.

Tandoor Tikka

I am often asked which I prefer cooking on - a gas or charcoal grill? The verdicts still out on that question. They both have their obvious advantages. My best advice is to use what you are comfortable with but I also encourage walking over to the wild side every once in a while.

I'd like to highlight another type of grill or in this case - oven, which has huge appeal around the globe and is gaining appeal in the US.  

Many cultures claim the origin of a ancient tandoor oven; however its roots have most likely been from Middle Eastern and Roman origin. The Tandoor oven is a cylindrical clay oven with its heat source from wood, charcoal, or gas fired; putting out about 100,000 BTU’s per hour reaching up to 900 degrees F. It can BBQ your chicken lickety-split. 

clay tandoor

Most households don’t have a backyard tandoor, but this shouldn’t stop you from making this flavorful tandoor inspired marinated chicken dish - skewered and grilled, right on your own backyard grill. Chicken Tikka (meaning bits & pieces) of South Asain origin is usually boneless chicken grilled in a Tandoor.  Although there is nothing better than going to the source for Chicken Tikka, here’s a nice version to-do at home along with alternatives to seasoning if you can't shop for spices in an Indian market. 

Note: Chicken Tikka Masala is known as the “unofficial” British national dish and is made from Chicken Tikka; with the addition of a masala sauce. During summer, I prefer to serve the Chicken Tikka without the sauce, and serve with a cool refreshing salad, nann bread, and couscous. 

Chicken Tikka

Makes six servings  | recipe by George Hirsch

2 pounds of boneless chicken, breasts or thighs cut into 3-4 inch pieces

1/4 cup melted butter

1 lime, cut into six wedges

1/4 sweet onion, sliced

2 Tablespoons cilantro, chopped

The Marinade:

Juice of 1 lime

1 cup plain yogurt

1 Tablespoon olive oil

6 cloves garlic, chopped

1 Tablespoon, fresh ginger, pealed and chopped

1 Tablespoon turmeric 

1 teaspoon each: cumin, paprika, chili powder, cinnamon

pinch fresh grated nutmeg

2 Tablespoon fresh cilantro, chopped

1 teaspoon hot sauce

fresh ground black pepper 

pinch sea salt

In a shallow bowl combine the lime juice, yogurt, olive oil, garlic, ginger, turmeric, cumin, paprika, chili powder, cinnamon, nutmeg, cilantro, hot sauce, salt and mix well. Add the chicken, sprinkle liberally with black pepper. Marinate overnight or at least 4 hours in the refrigerator, turning occasionally.

Remove chicken and drain marinade and discard. Thread chicken on metal skewers or pre-soaked bamboo skewers. 

Pre heat grill to high heat.

Brush chicken meat with melted butter and sear chicken k-bobs on hot grill for 3 to 4 minutes on each side.  Brush with additional butter occasionally to add additional flavor. 

Move k-bobs to medium heat or to cooler edge of the grill and cook until done, about 12 to 15 minutes, or until completely cooked. 

Place on a platter with couscous, sliced onion, top with fresh cilantro and fresh lime wedges.              

Optional: Serve with a chutney and chopped fresh chilies, to personal taste.

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Instant Replay

This Sunday during Super Bowl XLVI there will be that one game winning play that will become legendary and replayed over and over. But, I figure why wait until kick off, it's time to Know Your Fire right now with my favorite-fan-picks instant replay of these super recipes for this weekend's Gameday! BTW, I have an extra recipe for your secret play on the grill, my Adana kebabi!

• BBQ Pork Sandwich
• Mexican Calzone
• George’s ’60 Second Guacamole
• Tomatillo Sauce
• George's Salsa Fresca
• George's Smackin' Wings

One of the oldest cooking techniques in existence, the art of grilling meat on a skewer was derived from medieval Turkish soldiers who used their swords to cook meat over open fires. An Adana kebabi from the south of Turkey is a savory mixture of minced lamb, cumin, cayenne, black pepper, dried oregano and mint. The meat is shaped into a long cylindrical shape like a long hot dog or sausage, then pierced onto a long metal skewer and grilled in one piece. It is served removed from the skewer and cut up.

Adana is named after the 5th largest city in Turkey, Adana. There are very strict guidelines and inspections that must be passed by The Adana Chamber of Commerce in order to be an authentic Adana kebabi vendor.

Adana kebabi has to be made from the meat of a male lamb. The skewered meat, must be roasted on fireless, charcoal embers exclusively from oak wood. The skewers are frequently turned during grilling using caution so the melting fat is not dripped on the embers causing a flair up. The Adana is served on flat bread by pressing the meat off the skewers after cooking; when wrapped and served in a flat bread, it's called a Dürüm. Authentic accompaniments served with adana include; charred tomatoes, green or red peppers, onions and parsley seasoned with sumac or lemon pepper seasoning, and warm hummus.

Adana or Kiyma Kebabi

Makes 4 servings | recipe by Chef George Hirsch
1 pound ground lamb or ground beef 
1/4 teaspoon ground red (cayenne) pepper
1/2 teaspoon each; ground cumin, dried oregano
1 Tablespoon each: fresh parsley and fresh mint
1 egg white
Fresh ground black pepper, to taste
Pinch Sea salt
Olive oil
2 fresh lemons, quartered
Fresh Mint 
1 cup plain Greek yogurt, optional

Mix the meat with the cayenne, cumin, oregano, parsley, mint, black pepper, and salt in a bowl. Add the egg white and continue to combine until the mixture is well blended.

Grease skewers with cooking spray or oil. If possible, use long, flat metal skewers. Divide the meat mixture into 2-4 (depending on the length of skewer), 2 inch wide thick sausage shapes. Push the skewer through the middle, lengthwise, and squeeze the mixture up and down the skewer, spreading it evenly. Repeat with the other skewer. 

Cover and place in refrigerator to chill for 30 minutes. This will help the meat hold together. When ready to grill, brush the outside of meat with olive oil.

Preheat the grill to high. 

Place skewers on very hot grill. Grill 5 minutes, turning frequently, or until cooked through. Serve immediately with sides of yogurt, fresh lemon, fresh chopped mint, and an onion & parsley salad.

Grilled Schweinefilet Sandwich

Schweine is a pig or like in today's post refers to a pork fillet or loin. What makes Schweine so timely is the upcoming Super Bowl XLVI which is taking place in Indiana, February 5th. And, one of the largest food staples produced in Indiana is pork. So much so that Indiana pork industry produces more than $4 billion annually to the Hoosier's economy. So there is no doubt gameday parties all over Indiana will contain Schweine on the grill. My sandwich recipe pays homage to my all my Hoosier friends, so this is what will be on my grill for Super Bowl XLVI. I will also slow cook my dry rub ribs too, but since they take a while my Schweinefilet Sandwich will be good to munch on while we wait!

My Dry Rub Ribs Recipe

Proud Hoosier Agriculture:

- 94% of Indiana's pork farms are family owned and operated.

Good to Know:

- Pork can be safely cooked to medium rare at a final internal temperature of 145 degrees F, as measured by a food thermometer, followed by a three minute rest time. NOTE: Ground pork, like all ground meats, should be cooked to 160 degrees F.

Grilled Schweinefilet Sandwich
Makes four Sandwiches | Adapted from Adventures in Grilling Cookbook by George Hirsch

1 1/2 pounds pork loin cutlets, trimmed
Juice of two lemons
2 Tablespoons olive oil
2 Tablespoons honey
2 Tablespoons ketchup
6 cloves caramelized garlic
2 teaspoons sweet paprika
1 teaspoon chili powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon sea salt

Fresh ground pepper, to taste

Place the cutlets between two sheets of plastic wrap and pound thin with a meat pounder or the bottom of a heavy skillet.

Combine the lemon juice, olive oil, honey, ketchup, caramelized garlic, paprika, chili powder, rosemary, thyme, sea salt and pepper in a small bowl and mix well.

Add the pork cutlets and refrigerate for one hour, turning the meat occasionally.

Pre heat the grill to high. 

Remove the meat from the marinade and grill for 2 to 3 minutes on each side, basting occasionally with the remaining marinade. Remove meat from the grill and allow meat to rest 2-3 minutes. Serve on favorite breads such as chiabita, kaiser roll, baguette,  focaccia, or sliders.

Optional Fillings for Sandwich: Grilled peppers, sliced tomatoes, pickles, arugula, micro-greens, or  Top with Dill Sauce or favorite dressing.

Optional Side: Savory Slaw Recipe

For the Dill Sauce: Mix 1/2 cup mayonnaise, 1/2 cup plain yogurt, 2 Tablespoons Dijon mustard, juice from one fresh lemon, 1/4 cup chopped fresh dill, 1 Tablespoon caper, 1/2 teaspoon hot sauce, and fresh ground black pepper.

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