Bruschetta Tour

Fall is in the air, but grill season is still going strong! What to grill this weekend? How about some bread? Bruschetta is one of my most popular appetizer 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. 

Tip: 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—bruchetta topped with whipped salted cod. Vino prego!

While in Siena, I’ve enjoyed grilled toasts di fegato—bruchetta 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. You will enjoy the priceless view of the Amalfi Coast while you await his grilled specialties.

Something wonderful happens to country-style bread when it’s brushed with olive oil and grilled. It’s smokey 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 
Makes 6 Servings | From Grilling with Chef George Hirsch | The cookbook By George Hirsch with Marie Bianco © 1994

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.

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.