Good as Earth, Grilled Asparagus

George Hirsch April 22, 2014

Earth Day is a time to take note and act in support for environmental protection, not just one day a year but in our everyday experiences. Eating and cooking more veggies for our diet is a healthy and fun way especially when grilling.

George Hirsch Grilled Asparagus

Serve this easy make-ahead dish as a starter or a side. The asparagus is enhanced by the marinade and grilling.

Grilled Asparagus

Makes four servings

chefgeorgehirsch.com | From George Hirsch Living it UP! TV series

1 pound fresh asparagus

1/2 cup olive oil

juice and zest of 1 lemon

4 cloves garlic, chopped

1 Tablespoon of fresh oregano, chopped

2 Tablespoons Parmesan cheese

1/4 cup calamata olives, pitted and split

Fresh ground black pepper

Cut the stem ends off the asparagus and discard; peel the asparagus up to the beginning of the tip ends with a vegetable peeler.

Combine a 1/4 cup olive oil, lemon juice, garlic, and oregano in a shallow rectangular dish. Marinate the asparagus in this mixture for 1 hour.

Preheat the grill or a grill pan to medium temperature.

Remove the asparagus from the marinade and grill for about 5 minutes, basting with the marinade. Turn the asparagus as needed so they do not burn.

Remove the asparagus from the grill, top with lemon zest, parmesan cheese and olives. Top with remaining 1/4 cup olive oil. Serve at room temperature.

Roman Style

George Hirsch March 19, 2014

Yes, it’s spring which means it’s time for Carciofi alla Romana- perfect time for artichokes Roman style. The key is freshness. That’s why in Italy - Rome especially you will only find artichokes in the market now and in the fall. So the lesson here is if they are fresh, they will be moist on the stem end.

This is a dish to share with someone special. Get rid of your knives and forks and start the evening with finger food - making it all the more full of amore!

Garlic Artichokes

From George Hirsch Living it UP! TV series

chefgeorgehirsch.com | Makes 4 servings

4 Large Artichokes
1 lemon, cut in half
1/4 cup mint leaves washed, dried and chopped
8 cloves garlic, chopped
3/4 cup extra virgin olive oil
1/4 cup white wine
Fresh ground black pepper

1/2 teaspoon hot pepper flakes, *optional

Wash artichokes; remove outer leaves until pale yellow leaves are exposed.

Cut off top two inches and stems so artichokes will sit upright.

Remove fuzzy centers (choke) with the edge of a soup spoon and rub all surfaces with half of a lemon. Add juice of remaining lemon to water and dip artichokes to preserve green color.

Mix mint, garlic, pepper, with wine, 1/2 cup olive oil and spoon into hollows of artichokes. Place in a pan just large enough to hold them upright. Add water to depth of three inches and remaining olive. Bring to a boil. Reduce heat, cover and simmer 25 minutes or until just tender. Check by either pulling off a bottom leaf with ease or inserting small knife through bottom and it slides out with ease. Cooking will vary with size of artichokes.

Remove artichokes, drain, cover and keep warm. Reduce cooking liquid until a syrupy consistency, add optional hot pepper flakes. Spoon sauce over artichokes and serve.

Artichokes may also be stuffed with vegetables, sausage and bread stuffing and baked in a 325 degree F oven for 45-60 minutes.

Moghrabieh

George Hirsch April 9, 2013

is aka as Lebanese couscous. It is a nutritious grain-based pasta made from semolina flour rolled into pearl shaped pellets. Couscous is ideal for soups, stews, salads and side-dishes, like my Couscous and Tomato Salad.

Zürsun, well known for their heirloom beans now produces their own moghrabieh. Their wheat is the highest quality and sustainably grown on Lebanese farms, creating a creamy and authentic tasty couscous. Thumbs up.

Zürsun products, available at specialty food markets.

Thanksgiving: Stuffing, Potatoes and Dressings

George Hirsch November 19, 2012

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 my stuffing topped with a good gravy. 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 for seconds!

Wild Rice Stuffing

Cranberry Dressing

George’s Holiday Stuffing Recipe

Candied Sweet Potatoes & Apples

Mashed Potatoes with Caramelized Garlic

FOR MY APPLE BRINE APPLE TURKEY RECIPE

Patio Fiesta

George Hirsch May 5, 2012

This week Cinco de Mayo will be celebrated worldwide honoring Mexican heritage; marking the defeat of the French Army after invading the Americas. But believe it or not, this commemorative holiday is celebrated by more people in California than Mexico. And, many festive ways are used to mark the occasion beyond cervesa and tequila. Dances and music mark the occasion to preserve & educate the public of its historical significance and culture.

Make any day a fiesta on your patio with a few easy steps and don’t be afraid to use vibrant colors. There is more to having fun than hanging a piñata!

- Use terra cotta planters filled with pants such as begonias, dahlias, begonias, nasturtiums, and sunflowers

- Cushions, throws, tablecloths, and napkins of hot yellow, turquoise green, and burnt orange

- Set flower pots on tables with traditional herbs used in Mexican cooking like Cilantro, oregano, and peppermint

- Serve foods and beverages on plates and glassware with bold bright colors

- Hang out door lighting for mood

- Turn up the volume and spin Maraichi and Latin music

- Set up a hot sauce and salsa station

Get recipes for patio entertaining: