Since the early 1900s, Americans proclaimed corned beef and cabbage to be their favorite Irish dish, even though it really never had graced dinner tables in Ireland. Since then, Americans have embraced it as the meal of choice for St. Patrick's Day, March 17th. Corned beef got its name before refrigeration, when meat was preserved using coarse grains of salt, called 'corn'. Today, beef is corned with spices strictly for flavor, not for preservation, so the meat must be refrigerated. Whether you're a wee bit Irish or not, boost your luck by celebrating St. Patrick's Day with friends and a feast. 
Time for Shrove Tuesday
aka Pancake Tuesday since aprox. the 12th century. This celebration was marking the days preceding lent by using valuable ingredients like eggs, milk and sugar; hence cooking up pancakes
George's Griddle CakesPancakes are one of the earliest forms of bread and are served up geographically in many different ways. You can be-all-traditional with baking powder, or try prospecting with sourdough pancakes like the early pioneers. Flip’em with oatmeal or buckwheat when in Vermont; or for a Dutch style treat serve with lemon, powdered sugar and jam. Substitute the flour for cornmeal and you’ll be enjoying it as Native American speciality.
Go Pollack by designing your own pancake creations with sliced apples, bananas, blueberries, strawberries, chocolate chips, chopped nuts.
George’s Pancake Recipe
Makes eight pancakes | recipe by George Hirsch
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon pure cane sugar
1 1/4 cups milk
1 teaspoon vanilla
1 egg, beaten
3 Tablespoons butter, melted
In a large bowl, mix together well with a whisk all dry ingredients the flour, baking powder, salt and sugar. In a separate bowl mix all wet ingredients the milk, vanilla, egg and melted butter. Yes, use two bowls so the dry and wet ingredients blend better when combined. Add the wet to the dry and just strip with a large spoon or spatula until the dry ingredients have absorbed the wet. There may still be a few lumps, thats OK. Do not over mix, or pancakes will become tough.
Pre heat a non stick pan or lightly grease a griddle over medium high heat at 375 degrees F. Test the temperature by dropping a drop of water on surface of pan. Water will dance across the surface when at the correct temperature. You can test one cake before proceeding.
Pour one 1/4 cup scoop of batter onto the griddle for each pancake. If adding any fresh fruit or creations add at this time. You will begin to see bubbles form on the top side when brown on bottom, flip and brown on second side. Serve hot with syrup or favorite topping eaten immediately right off the griddle.
Finish off your stack with honey, molasses, can syrup, preserves, Nutella, or maple syrup.
National OCD
Why wait for National Oatmeal Cookie Day (OCD) on March 18th. Now is the time to make a big batch. I created this recipe with a healthy spin on the cookie, see the apple sauce and no oil. But you'll just have to see for yourself - oh and share with the kids. The true secret is in the quality of the rolled oats. Now, who doesn't like a fresh-baked oatmeal cookie?
George's Low Fat Oatmeal Cookies
Recipe by George Hirsch | Makes 1 1/2 to 2 dozen cookies
From George Hirsch Living it UP! TV series companion cookbook
6 Tablespoons butter
1/4 cup apple sauce
1/2 cup brown sugar
1/2 cup sugar
2 egg whites
1 1/2 rolled oats (not quick-cooking)
3/4 cup all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup raisins
1 teaspoon vanilla
2 Tablespoons pecans, chopped
Preheat oven 350° F. Follow Recipe Below
Mix the butter, applesauce, brown sugar, sugar, egg and vanilla. Beat until creamy. Sift the flour with salt and baking soda. Add to creamed mixture, blending well. Fold in the oats, raisins and nuts.
Make into 1-inch balls and place on a cookie sheet. Bake for 9-11 minutes or until the edges begin to set.
TIP: Do not over bake! The cookies will carry the heat and continue to bake when removed from the oven.
King of Cocktails
Champagne is recognized as the universal symbol of good news, and this cocktail's simple recipe shows that life doesn't have to be complicated to be enjoyed. A classic Champagne Cocktail may not be a trendy drink these days, but as a classic, it’s as good as when Cary Grant and Deborah Kerr sipped it in An Affair To Remember.
A great Champagne stands on its own and should be sipped solo, whereas an inexpensive sparkling wine benefits from the bitters and the sugar cube keeps those bubbles hopping.
Classic Champagne Cocktail Recipe: Six ounces of Champagne or sparkling wine and a sugar cube soaked in Angostura bitters is all it takes to make a sophisticated cocktail for the New Year. Drop the sugar cube into a tall flute glass, and then slowly add champagne and a lemon twist.
Tips: With the Champagne Cocktail, you can trust the bitters to take the edge off a lesser quality champagne or sparkling wine. For this drink, you can use a less expensive wine, spending about $10 to $18 for a good domestic bottle. Or, as I personally prefer to use a good Prosecco for under $15.
When opening Champagne or Prosecco, use a gentle twist - save the bubbles for the inside of the glass and not the floor.
Optional: If bitters in sparkling wine is not your cup of tea, a Prosecco Spritzer Cocktail could be the toast for you. To a glass of prosecco, omit bitters, sugar and lemon and replace with splash of limoncello and Cognac and go all Amalifi-like. Cin cin!
chefgeorgehirsch.com
New Years Eve, Cotechino Con Lenticchie
In Italy, people welcome the New Year by tossing old things out of their windows to make room for the new and bring luck into their lives in the upcoming year. In regards to food traditions, Italians cook up a dish called Cotechino Con Lenticchie, pork sausage served over lentils. This dish is eaten during the New Year because of the presence of a rich and robust pork sausage with lentils in the dish. Cotechino sausage is a symbol of abundance because it is rich in fat; while the coin-shaped lentils symbolize money.
I love it served with a steamy dish of gnocchi and sautéed garlicky greens, another symbol of prosperity.
Cotechino Con Lenticchie: Pork Sausage Served over Lentils
by George Hirsch | Makes six servings
chefgeorgehirsch.com
If you can't find cotechino, a high quality fresh pork sausage flavored with nutmeg, and pepper a good hearty italian style sausage will suffice.
1 pound cotechino, pork sausage
1 Tablespoon olive oil
1 onion, chopped
4 cloves garlic
1 large carrot, chopped
1 bay leaf
8 whole black peppercorns
1 sprig fresh thyme
1 pound dry green lentils
4 cups chicken broth
1 bunch fresh parsley, chopped
Pierce the cotechino with a fork in several places.
Pre heat a large pot and add olive oil, chopped onion, garlic, carrot, 1 bay leaf, peppercorns and thyme. Simmer vegetables for two minutes and add cotechino, cook two minutes and add lentils, cover with 4 cups broth and bring to a boil. Reduce heat to low and let simmer for 45 to 50 minutes or until lentils are soft. Add additional water if necessary.
Remove the bay leaf and discard. Spoon the lentils into a serving dish, drizzle with olive oil and slice rounds of the cotechino over the top. Sprinkle with fresh chopped parsley and serve.