All Occasion Hors D'Oeuvre

With all those eggs that are being colored in your house during the next few weeks, it's a good opportunity to make deviled eggs. It's one of those hors d'oeuvre platters that spans the occasion ladder from high brow to low brow; and which always empties fast because it is so difficult to have just one.

The name deviled implies hot, but need not be. It is simply hard boiled eggs chilled and halved with the yolk whipped into a flavorful filling of a wide variety of flavors such as; mayonaise, sour cream, yogurt, Dijon mustard, etc.. You can even spice it up for a grown up palate with a touch of cayenne, hot sauce or wasabi. Use a touch of fresh herbs like dill, cilantro or chives. Make special occasion up-end garnishes such as; chopped proscuitto, crisp chopped pancetta or a sliver of smoked salmon, sour cream and caviar. Optional, sprinkle with paprika, like mom did.

Cicchetti

In honor of Carnevale di Venezia 2011: 

A big part of every evening in Venice begins with an elaborate array of appetizer size portions served on small plates, like tapas or as the Venetians call it cicchetti (chi-KEH-tee). 

This style of entertaining is such a pleasant way to enjoy an evening with family and friends. In place of the typical ‘big roast’ dinner party, it’s easy to put together a last minute ‘cicchetti’ menu which can be prepared ahead of serving. Many of the food items are probably available right in your own pantry or refrigerator. Serve buffet style.

Grand Canal, Venice Italy

Venetian Cicchetti Menu

- Deep-fried mozzarella cheese, Gorgonzola, calamari, artichoke hearts and anything that can    be put on a toothpick. 

- Crostini (little toasts) is also popular, as are marinated seafood, olives and prosciutto with melon. 

- Meat and fish bites are ideal and with grapes, figs and fennel for a perfect mix. 

- Bite size meatballs, hard boiled eggs with anchovies, fried vegetables 

More traditional items can include; moscardini (tiny octopus) with polenta, soppressa and toasted bread with creamed cod, and sardines cooked and marinated with onions and vinegar, flavored with raisins and pine nuts. 

Drink

Wine is the drink of choice. Serve your ‘house’ red or white wine (ombra rosso or ombra bianco) or a small beer (birrino). Pour traditional Venetian favorites such as a Spritz, a refreshing Venice cocktail of prosecco, (Italian sparkling wine) soda and Campari or Aperol bitters.

Dessert

Wrap up the evening by serving sgroppino (lemon sorbet, prosecco with a splash of vodka) or a small glass of Grappa. Top with a typical Venetian sweet such as zaeti, a biscuit prepared with polenta flour and raisins or bussolai buranelli, butter biscuits made in a round shape that are wonderful when dunked in sweet Vin Santo.   

Sgroppino Recipe.

Molcajete

The molcajeta is a Meso-American kitchen tool with origin from a few thousands years ago. You could say it was the original food processor or what we call the mortar + pestle today. An authentic molcajeta is carved from one solid piece of basalt, volcanic rock. The most common uses are crushing herbs, preparing salsas + guacamole. One thing to remember is that the molcajete is a porous rock that absorbs the flavor of whatever is ground in it, so the flavor of that crushed garlic will definitely be infused into the next recipe. Who doesn't like the flavor of garlic?

Gameday Party Plan

Playoffs & Gameday Party Plan

chefgeorgehirsch.com

With this weekends playoffs + Super Bowl XLV is a couple weeks away at Cowboy's Stadium in Arlington Texas, it's time to plan your GameDay party. With the biggest sporting event of the year in Texas - Why not plan an authentic smok'n cowboy style party as fun way to entertain this year's playoffs + Super Bowl. 

In Texas they sure love the flavor of smoke; so whether your party is indoors or out, plan a menu with a little Texan style hickory or mesquite smoke for ultimate flavor! 

A good game plan to consider is serving finger foods such as Mexican Calzones, Pork Sliders and steaming bowls of chili. But, don’t forget to honor the host city with my viewer favorite Crock of Beer Chili. I’ve served it myself in Texas – so you know it’s got to be good. 

Gameday party plan here.

Sun-Dried Tomato Olive Tapenade

Where have all the sun-dried tomatoes gone? 

Back in the 80's it was all the rage. It seemed like everything was topped with sun-dries tomatoes. Overdone possibly back then especially when some people were using them in summer season when fresh off-the-vine were readily available. But, food trends happen because something good gets so much attention, even if sometimes overdone. 

Tips: Like now, when the temperature dips south of 30 degrees it's always great idea to keep some on hand. And, since we are in prime holiday season make this recipe as a great pre-dinner hors d'œuvre.

Sun-died tomatoes are more intense in flavor, therefore use less than fresh. Soak dried tomatoes in a small amount of warm water prior to adding to a recipe. Any extra soaked tomatoes may be kept in a small amount of olive oil in the refridgerator for a couple weeks. 

Tapenade comes from the word tapeno which means capers in Provence. The addition of sun-dried tomatoes adds a little sweetness to a traditional tapenade.

Sun-Dried Tomato Olive Tapenade

Recipe by Chef George Hirsch | Makes 1 cup

2/3 cup black oil cured olives (Kalamata or Nicoise), pitted and finely chopped 
2 anchovy fillets in oil, drained and finely chopped 
4 cloves caramelized garlic 
2 Tablespoons capers, drained, rinsed under cold tap water and finely chopped 
2 small sun dried tomatoes, finely chopped 
4 Tablespoons virgin olive oil 
1/4 teaspoon freshly ground black pepper 
3 basil leaves, chopped

In a bowl, mix together the olives, anchovies, garlic, capers, sun dried tomatoes, oil, pepper, and water. Spread Tapenade on toasted French baguette bread, top with fresh basil, or serve with your favorite sandwich. 

Optional: Place small pieces of cooked chicken, shrimp, or savory Brie on tapenade to make variations.