Pane Alla Griglia

Grilling bread is as old as fire itself. When you are looking for a quick grill fix that can be prepared as quick as making toast, fire-up the grill and char-up good quality, preferably day old sliced tuscan style bread. 

To Do:

- Fire-up the grill on high.

- Bread sliced 1-inch thick, grilled on high heat for under 1 minute or until slightly brown, then flip over and grill a few more seconds and remove.

- Finish with pre-made toppings of your choice; from simple olive oil + fresh herbs or top with a light salad. 

Today's topping is a combo of fresh spinach, fresh mozzarella, vine ripened tomatoes, fresh basil, garlic, Vidalia onion, Kalamata olives, and fresh ground black pepper tossed with olive oil and balsamic vinegar. Toss all ingredients, let flavors bloom and marinate for five minutes. Top over grilled bread. 

Other Topping Suggestions:

Grilled portabella mushrooms

Grilled eggplant

Soft cheeses such as ricotta & honey, goat cheese, or brie, etc. 

Smoked Fish

Grilled Shrimp

image, Hirsch Media

Pick 5 Grilling Essentials

Are you ready for the weekend? There are many types of grillers — the weekenders, the year 'round grillers, and the serious barbecuers; yet the essentials are fit to grill for us all. Check out my five grilling essentials and get ready to Know Your Fire!

Simply Outdoors - digital shopping guide, powered by Sears

1. Kenmore Deluxe Grip Long Plastic Handle Grill Cleaner: Good grip + stainless steel scraper.

2. 12-Piece Barbecue Set with Digital Fork Thermometer: The complete collection of all the basic tools + skewers.

3. BBQ Pro Charcoal Starter: Have your coals smoldering in minutes; holding 4 lbs. of briquettes.

4. Kenmore 4-Burner Gas Grill with Open Storage: Full size grill with side burner, area for prep + storage.

5. Stainless Steel 3-Piece Barbecue Set: Rust Resistant + 19 inch handles for safety.

Patio Fiesta

This week Cinco de Mayo will be celebrated worldwide honoring Mexican heritage; marking the defeat of the French Army after invading the Americas. But believe it or not, this commemorative holiday is celebrated by more people in California than Mexico. And, many festive ways are used to mark the occasion beyond cervesa and tequila. Dances and music mark the occasion to preserve & educate the public of its historical significance and culture.

Make any day a fiesta on your patio with a few easy steps and don’t be afraid to use vibrant colors. There is more to having fun than hanging a piñata!

-       Use terra cotta planters filled with pants such as begonias, dahlias, begonias, nasturtiums, and sunflowers

-       Cushions, throws, tablecloths, and napkins of hot yellow, turquoise green, and burnt orange

-       Set flower pots on tables with traditional herbs used in Mexican cooking like Cilantro, oregano, and peppermint

-       Serve foods and beverages on plates and glassware with bold bright colors

-       Hang out door lighting for mood

-       Turn up the volume and spin Maraichi and Latin music

-       Set up a hot sauce and salsa station

Get recipes for patio entertaining:

Posole

Barbecue Burrito

Chocolate con Plátanos Quesadilla

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Wrap it UP!

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.

George’s Sliced Beef Wraps
Recipe by George Hirsch | chefgeorgehirsch.com
Makes 10 wraps

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
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

Bruschetta

What to grill this weekend? How about some bread? Bruschetta is one of my most popular recipes and is so simple to prepare. It is an ideal snack to enjoy while you are waiting for the main dish on the grill to be finished. 

Ideally, use day old or very dense thickly-sliced bread. The addition of the smoke from the grill adds magical flavor to the crust and it’s toppings. There is no limit in toppings for your bruschetta, just let your imagination run free. Think of your bread crusts as an artist’s canvas. 

Join me for a bruschetta tour through Italy. Which, BTW, the variety in bruschetta toppings vary from region to region.  

When canal-side in Venice, I must have my bruschetta with Baccala' Mantecato, that is topped with whipped salted cod. This cod is making me thirsty! Vino prego!

While in Siena, I’ve enjoyed grilled toasts di fegato, that's made with garlicky chopped liver.

The southern part of Italy is the region to feast on the superior quality of fruits from Italy's fertile soil, particularly Naples. Ahh, delicioso pomodoro. This is the bruschetta most people envision - crowns of sweet ripened tomatoes, basil and olive oil.   

Before you take your first bite, let me transport you to my favorite place in Positano; Trattoria La Tagliata where Bartolo is the family's grill chef. He will take really good care of you - while you nibble on his bruschetta, enjoying the priceless view of the Amalfi Coast and await his grilled specialties.

Something wonderful happens to country-style bread when it’s brushed with olive oil and grilled. It’s smoky flavor adds another layer to olive oil, fresh tomatoes with lots of caramelized garlic, parmesan cheese, and capers. Dry day-old bread makes the best bruschetta, so this is a good way to use up yesterday’s loaf of Italian, French, or sourdough bread. Serve bruschetta with salad or soup, or as a snack with a chunk of sopressatta.

This recipe is from my first book, and to pass along just how much everyone enjoys bruschetta from the grill it’s my very first recipe in the book, page 14.

Bruschetta 
From Grilling with Chef George Hirsch | The cookbook By George Hirsch with Marie Bianco © 1994

Makes 6 

3 cups seeded and diced plum tomatoes
24 cloves caramelized garlic
2 Tablespoons grated parmesan cheese
1 Tablespoon capers, rinsed
Salt and pepper, to taste
12 slices round country- style bread, sliced 3/4 inch thick
1/4 cup olive oil
6 basil leaves, chopped
Grated parmesan cheese 

To make the topping, combine the tomtoes, garlic, parmesan cheese, capers, salt and pepper.

Brush the bread on both sides with olive oil and grill 10 to 15 seconds on each side. Press down on the bread with a spatula so that the bread picks up grill marks.

When the bread is grilled, top off the slices evenly with the tomato mixture and place them in a foil pan on the grill. Close the hood and heat for 4 to 5 minutes. Remove the pan and sprinkle each bruschetta with basil and parmesan cheese.