Perfect Pesto

George Hirsch May 18, 2023

A most potent + flavorful herb.

Basil's history dates back over 5K years, beginning in India before moving west into the Mediterranean. The French call basil l'herbe royale or royal herb. And from the Greek word for "king, associating it with wealth and royalty. Later becoming a symbol of love in Italy, and it has retained that symbolic meaning ever since. In Moldavia, the population is mainly of Roman descent. A man who accepts basil from a woman will fall in love with her. Or perhaps her pesto?

My basil is growing so fast with all this warm weather we've been having. What better way to enjoy the first batch of fresh basil than whipping up my first summer pesto? Pesto is one of those recipes that are ready in minutes; it just requires a bit of patience, first rinsing the basil free of soil and then carefully removing the basil leaves from the stems. Once your mise en place is set up, you can enjoy pesto in minutes.

Perfect Pesto Recipe

Makes one cup

chefgeorgehirsch.com | Recipe from Living it UP! Cookbook

1 cup packed fresh basil leaves, washed and dried

1 head Caramelized Garlic or 4 cloves fresh garlic, minced

2 Tablespoons pine nuts or slivered almonds, chopped

1 ice cube (keeps basil from cooking from friction in the food processor)

3 Tablespoons grated parmesan cheese, Parmigiano-Reggiano

3 Tablespoons olive oil

Place garlic and pine nuts in a food processor or blender. Puree gently. Add ice cube, basil, and slightly grind. Do not over-grind too long, or you will actually be cooking the tender leaves. Add the olive oil and cheese and process until it makes a paste. Refrigerate until ready to use.

Use for more than pasta. Pesto is a great addition to salad dressing, topping bruschetta, poultry, seafood, and vegetables.

Serving Accompaniments: Tossed Salad with No Yolk Dressing, Grilled Garlic Shrimp, freshly shaved Grilled Corn. And top off with Double Chocolate Brownie Cookies.

TIPS:

- Use good quality extra virgin olive oil.

- Great make-ahead dish for work-week dinner crunch. Simply make the pasta and toss in refrigerated pesto sauce, top with grated cheese.

- Use a mixture of leafy greens like spinach, parsley or cilantro in addition to the basil for a different pesto spin.

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BBQ, Grilling + Bourbon Sauce

George Hirsch May 2, 2022

With grilling season here, a good way to top off your favorite grilled meats is with my Bourbon Sauce. I dedicate this recipe to my friends in Kentucky; the inspiration for this recipe. I've used this as a great finishing sauce for most proteins; including beef, pork, and chicken. Tip: use only the best bourbon!

*VISIT ALL SUMMER LONG FOR* ***KNOW YOUR FIRE FRIDAYS***

Be very careful saying BBQ when you should be saying grilling - especially in BBQ country.

BBQ: It's a science of cooking protein by indirect heat, with dedication. I emphasize the word dedication because there is NO speedy way to BBQ. Two words, low and slow. I spent many years teaching the art of heat and fire and in this case Q. There really is so much to learn and each Q occasion is always a unique experience with many factors; like air temperature, humidity, moisture, wind, etc. One of the best ways to Know Your Fire is to experience it firsthand. It's one of those things you intrinsically feel and only come to understand when you are in the fire pit - so to speak. I tip my hat to all pitmasters.

Grilling: This is the way most people will cook with their backyard grill; grilling proteins such as burgers, steak, chicken, seafood, as well as veggies. This is the use of direct heat cooking at a higher temperature for shorter cooking times over the fire. Again, practice makes perfect, so there's no time like the present to learn or expand your current grilling skills.

Bourbon Sauce

Makes 5 cups

chefgeorgehirsch.com | Grilling with Chef George Hirsch cookbook

1 cup Dijon Mustard

1 cup steak sauce

1 cup bourbon

1 cup honey and 1 cup ketchup

1 Tablespoon orange zests

Juice of one lemon and one orange

In a small saucepan, combine all of the ingredients; simmer gently for 4-5 minutes. Serve with ribs, steak, or grilled meats. Tip: Q Bourbon goes very well with Pork Sliders pictured right.

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Pesto al Trapanese by Kevin Penner as seen on George Hirsch Lifestyle

George Hirsch April 18, 2022

When the tomatoes are vine-ripe it's time to make Pesto al Trapanese. By far the easiest and tastiest sauce. Period, read on…

Kevin Penner, George Hirsch from George Hirsch Lifestyle TV series

Chef Kevin Penner has opened and exec’d many top kitchens; this segment was filmed on the South Fork of Long Island's CittaNuova in East Hampton, NY. His passion to be within steps of the farms has kept him closer to the roots & vines— and as he puts it, “can be found loitering in the kitchen at some of the highly acclaimed East End restaurants.” Luckily for those who get to sample his gift with food, I am happy he is still part of the East End Team!

To say the Pesto al Trapanese is incredible is an understatement. But, as Kevin or any great chef will tell you, it is about the ingredients. Underscore those tomatoes, no shortcuts.

Pesto al Trapanese by Chef Kevin Penner | chefkevinpenner.com

10 ounces heirloom cherry tomatoes, cut in half

1/3 cup roasted Marcona almonds

1/4 cup packed fresh basil leaves

1 large garlic clove, minced

1 small Calabrian chili in oil, minced (about 1/2 teaspoon) (see note)

Kosher salt

A pinch of red pepper flakes

1 pound pasta, preferably a long shape (spaghetti, linguine…I use house-made chitarra)

1/4 cup extra-virgin olive oil

2 ounces Parmigiano-Reggiano, grated

INSTRUCTIONS

Blend the almonds, tomatoes, basil, garlic, Calabrian chili, salt to taste, and red pepper flakes in a blender until smooth and homogenous. Scrape down the sides of the bowl with a rubber spatula. With the machine running, slowly drizzle in Evo, about 30 seconds.

Bring one gallon of water to boil in a large pot. Add pasta and 3 tablespoons of salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to the cooking pot.

Add tomato pesto and ½ cup Parmesan to cooked pasta, tweaking the consistency with reserved pasta cooking water so that pesto coats pasta and forms a nice, creamy emulsion. Serve quickly with extra cheese on the side.

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Fondue as seen on George Hirsch Lifestyle

George Hirsch March 20, 2021

Love fondue, but not a fan of double dippers? The solution, my individual mini-fondue servings, will satisfy the creaminess of the cheese and wine sauce.

Serving a variety of crisp, colorful veggies makes for a healthier spin on the traditional fondue. The vegetables and bread can be prepared ahead, while the fondue sauce is a quick sauce prepared and served immediately. Topped with a zesty pesto cuts the heaviness of just serving an all cheese sauce.

Fondue with Sweet English Spring Peas & Garlic Scape Pesto

Sauce serves 6-8

chefgeorgehirsch.com | George Hirsch Lifestyle

4 Tablespoons Garlic Scape Pesto, or my Perfect Pesto or Winter Pesto when scapes are out of season

1 cup dry white wine

½ pound Swiss Emmenthaler or Emmental cheese, shredded

½ pound Gruyere, cheese, shredded

2 Tablespoons flour

Pinch fresh grated nutmeg and sea salt

Fresh grated black pepper

Serve with assorted crisp vegetables such as string beans, spring peas, tomatoes & slices of crusty bread.

Prepare ahead an assortment of vegetables and sliced bread and arrange in small ramekins.

Mix flour with shredded cheese.

Immediately before serving, gently simmer wine in a small saucepan. Add Swiss cheese, Gruyere cheese a little bit at a time until blended into the wine. Keep gently stirring after each addition of cheese until completely melted. When all the cheese has melted, add nutmeg, salt, and pepper. Ladle a small amount into each ramekin. Top with a small spoon of pesto. Serve immediately.

Tips:

- Use well-aged or moist grating cheeses for optimum flavor and texture of the sauce

- Caution: Cook at low heat with a gentle simmer, do not boil the cheese sauce

- To avoid over stringiness of cheese, do not over stir

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Bacon Wrapped Meatloaf with Mushroom Sauce

George Hirsch October 3, 2020

Bacon-Wrapped Meatloaf

Makes 1 large loaf or 3-4 mini loaves; about 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

8 strips bacon

2 Tablespoons brown sugar

1 ½ pounds 80 / 20 ground beef; or use combo of pork, veal, or turkey

½ sweet onion, finely chopped

1 stalk celery, finely chopped

1 large egg, beaten

4 cloves garlic, chopped fine

1/4 cup Parmesan cheese

2 Tablespoons fresh Italian parsley, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

3 cups day old Italian bread or panko pulsed into crumbs

1/2 cup milk or beef broth, add to bread crumbs to soften

½ teaspoon sea salt

fresh ground black pepper

* Note all ingredients should be very cold before mixing.

Cut bacon strips in half crosswise and coat with 2 Tablespoons of brown sugar. In a large sauté pan, blanch (partially cook) the sugared bacon for 2 minutes to render some excess fat. Do not overcook.

Heat grill to medium heat or an oven to 350 degrees F. Line a baking loaf pan with foil or parchment paper and lightly oil the parchment paper or spray with nonstick cooking spray. Line the inside of the loaf pan/s with blanched bacon; bacon slices should hang over the top of the loaf pan.

In a large bowl, combine the ground meat, onion, celery, garlic, milk-soaked breadcrumbs, egg, basil, oregano, parsley, cheese, salt and pepper. Mix until all ingredients are blended together, but do not over mix. Divide the mixture into 1 large or 4 mini loaf pans. Press the meat mixture into the prepared parchment paper-lined and bacon baking pans, removing any air pockets.

Fold the bacon slices over the top of the meat to seal in the meat. Refrigerate for 1 hour.

Bake until meatloaf is firm, about 1 hour for the large loaf or 35 minutes for mini loaves. Remove loaf pans from grill or oven and cool completely.

Pre heat grill to high heat or oven to 400 degrees F.

Unmold meatloaf from loaf pans, and place on a hot grill or on a roasting pan if using the oven. Grill 4-5 minutes on each side or 10 minutes in the oven until meatloaf is hot and bacon is crispy. Remove from grill / or oven and serve with a mushroom pan gravy or barbeque sauce.

George Hirsch's Mushroom Sauce

Makes 4 Servings

2 Tablespoons olive oil, 1/2 cup sweet onion, chopped fine, 1/2 cup crimini mushrooms, sliced, ½ cup white button mushrooms, 1/2 cup Portobello mushrooms, grilled and sliced, ½ teaspoon dried thyme, Pinch nutmeg, 1 cup beef broth, or beef au jus, 1/4 cup dry white or red wine

Preheat a large sauté pan to a high on side burner or gill top. Add olive oil and onions and sauté for one minute. Add the mushrooms and sauté until they are light brown, about 5 minutes. Add wine, and broth, simmer for 2 minutes. Serve sauce over top Double Grilled Meatloaf.