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Laissez les bons temps rouler

George Hirsch February 24, 2020

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Mardi Gras Review

Carnival season which leads to Mardi Gras begins each year on Jan 6th. But it’s really this past week that the Krewes really start to build up their parading steam right up to Fat Tuesday on February 26th, aka Shrove Tuesday served with Pancakes. Get out your beads and join the celebration.

Mardi Gras: Did You Know That?

Fat Tuesday is the English translation of the French words Mardi Gras. As the rite of Spring, Fat Tuesday festivities commence before the change of seasons. The original purpose of the big celebration was to pray to the Gods for good weather and good crops. In Louisiana, the first Mardi Gras was celebrated in 1589, when the French explorers Bienville and Iberville landed at the mouth of the Mississippi river in New Orleans. The next day was Ash Wednesday, the beginning of the Lenten season. The tradition back home in France/ Europe in those days, was to have a major feast prior to the 40 days of fasting in Lent. The day called Mardi Gras or Fat Tuesday, was the opportunity to eat and drink all day long prior to repenting for a long, long, forty days.

Mardi Gras Colors & Throws

Rex (latin for king) selected the official Mardi Gras colors in 1872. The 1892 Rex Parade theme Symbolism of Colors gave meaning to the colors: purple represents justice; green-faith, and gold-power. The throwing of trinkets to the crowds was started in the early 1870s by the Twelfth Night Revelers, and is a time-honored expectation for young and old alike.

In 1884 Rex started using medallions instead of trinkets. These medallions are represented today by doubloons. These doubloons are aluminum and anodized in many different colors. They depict the parade theme on one side and the Krewe's emblem on the other.

So friends, let's top off the fete, with my Jambalaya recipe.

13 EPISODES on 4 HD-DVD Disk Set, season one

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George Hirsch Living it UP! cooking & lifestyle book

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Recipe for Health, Wealth & Good Fortune

George Hirsch December 29, 2019

For many Americans, New Year's means parties, football, and watching the ball drop in Times Square. But for others here and around the world the celebration wouldn't be complete without certain delicious traditional foods.

In Italy, the people welcome the New Year by tossing old things out of their windows to make room for the new and luck to enter their lives in the upcoming year. In food traditions, the Italian people cook up a dish called Cotechino Con Lenticchie: pork sausage served over lentils. This dish is eaten because of the presence of fatty rich pork sausage and lentils in the dish. Cotechino sausage is a symbol of abundance because they are rich in fat; while the coin-shaped lentils symbolize money. It is delicious.

This hearty and satisfying dish is traditionally eaten on New Year's Day to bring abundance and fortune. Cotechino is an Italian fresh pork sausage. It is creamy and delicate in flavor. It is sometimes sold precooked or boiled but the best ones are fresh. If you can't find cotechino a high quality fresh pork sausage flavored with nutmeg, cloves and pepper will suffice.

Cotechino Con Lenticchie: Pork Sausage Served over Lentils

chefgeorgehirsch.com | George Hirsch Lifestyle

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.

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13 EPISODES on 4 HD-DVD Disk Set, season one

George Hirsch Living it UP! cooking & lifestyle book

Thanksgiving Countdown: Favorite Sides

George Hirsch November 26, 2019

This is the part of the Thanksgiving menu that does it for me. Steamy whipped mashed potatoes with flecks of caramelized garlic- my absolute favorite, especially with a side of Honey Grilled Acorn Squash. Don't get me wrong, I won't pass up on the sweet potatoes and cranberry dressing. But if my plate is too full, then I might wait on the Wild Rice Stuffing until my next serving, then pair it with some Savory Herb Gravy.

Mousseline Potatoes

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13 EPISODES on 4 HD-DVD Disk Set, season one

George Hirsch Living it UP! cooking & lifestyle book

Chocolate Pecan Filo Pie

George Hirsch November 25, 2019

New season of GHL Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Check local listings. Click to watch TV Series Preview

This is one of those desserts that your guests won't forget. I promise they will ask you for the recipe. TIP: Be sure to use really good quality chocolate; this will add to the success of this crowd pleasing dessert recipe.

image: Hirsch Media

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keeping peace with Irish Coffee

George Hirsch March 17, 2019

I had an enjoyable afternoon tea with fellow Create TV host and Ireland’s TV chef, cookbook author Rachael Allen of Ballymaloe. Rachel and I exchanged our foodie stories and the like beginnings in our culinary careers. She shared with me her simplistic approach to food. I can't agree more. We agree that most are learning from this approach; getting back to the roots of growing and eating locally grown foods. The thing is, this in nothing new in Ireland, in fact they never lost their connection to sustainability.

Chefs Rachael Allen and George Hirsch, Adair Manor, Adair Co. Limerick, Ireland However, one topic of discussion is as serious as rugby or politics. I asked just about every person I meet in Ireland which brand of tea they preferred better, Lyons or Barry's. Barry's seemed to hold the lead during our filming. But then upon departure at Irish Customs I was told I was bringing home the wrong brand. They preferred Lyons. I can't be swayed, Barry's fan here.

So in keeping peace let’s drink Irish Coffee, a warming beverage on a chilly evening. Served first to arriving passengers in County Limerick, what is now Shannon International Airport. Ideal served with a slice of Chocolate Torta from George Hirsch Lifestyle. Sláinte!

Irish Coffee

Makes one serving

chefgeorgehirsch.com | from George Hirsch Lifestyle

1 ounce Jameson Irish Whiskey

1/2 ounce Baileys Irish Cream

1/2 cup hot strong coffee

Lemon wedge

Sugar to coat glass

Whipped cream

Prepare a sugar-rimmed glass by rubbing a piece of lemon or orange around the rim of a large wine glass. Dip 1/4 inch of the rim of the glass into a plate of sugar, coating the edge.

Place a teaspoon in glass. The spoon will diffuse the heat when hot coffee is poured into the glass.

Add whiskey and Baileys. Pour coffee into glass over spoon. Remove spoon. Top with a dollop of whipped cream.