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.
Garbanzo on the Side
Garbanzo is the another name for the chickpea. Here’s a salad that takes longer to say it than to make it. The key to success in this combo is to only use garden or farm fresh tomatoes. It has a cool refreshing mediterranean taste and feel. It's a perfect side-dish to make on a hot evening in the kitchen.
Tomato & Chick Pea Salad
Makes four side servings
chefgeorgehirsch.com | George Hirsch Lifestyle
1 Pint red grape or cherry tomatoes, rinsed & split a half pint
1 Pint yellow grape or cherry tomatoes, rinsed & split a half pint
2 cups (or 2 cans) chick peas (aka garbanzo, ceci, Indian pea) drained & rinsed
1/4 cup olive oil
juice of one lemon
zest from one lemon
2 cloves garlic, minced
8 mint leaves chopped
2 Tablespoons flat leaf parsley, chopped
one teaspoon hot sauce
fresh ground black pepper
pinch sea salt
In a large bowl mix olive oil, lemon juice, zest, garlic, mint, parsley, hot sauce, pepper, and salt. Add all tomatoes, mix and let marinate for 10 minutes. Add chick peas, toss and allow to sit for 30 minutes at room temperature before serving. Serve with a grilled slice of Naan.
Gameday Sandwich
Gameday, just wouldn't be the same without some slow cooked version of pork; however here's a quick version if you don't have the time. And, using chicken can also make a game changer!
TIP: Pork can be safely cooked to medium rare at a final internal temperature of 145 degrees F, as measured by a food thermometer, followed by a three minute rest time.
Grilled Schweinefilet Sandwich
Makes four Sandwiches | Adapted from Adventures in Grilling Cookbook by George Hirsch
1 1/2 pounds pork loin cutlets, trimmed
Juice of two lemons
2 Tablespoons olive oil
2 Tablespoons honey
2 Tablespoons ketchup
2 teaspoons sweet paprika
1 teaspoon chili powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon sea salt
Fresh ground pepper, to taste.
Place the cutlets between two sheets of plastic wrap and pound thin with a meat pounder or the bottom of a heavy skillet.
Combine the lemon juice, olive oil, honey, ketchup, caramelized garlic, paprika, chili powder, rosemary, thyme, sea salt and pepper in a small bowl and mix well.
Add the pork cutlets and refrigerate for one hour, turning the meat occasionally.
Pre heat the grill to high.
Remove the meat from the marinade and grill for 2 to 3 minutes on each side, basting occasionally with the remaining marinade. Remove meat from the grill and allow meat to rest 2-3 minutes. Serve on favorite breads such as chiabita, kaiser roll, baguette, focaccia, or sliders.
Optional Fillings for Sandwich: Grilled peppers, sliced tomatoes, pickles, arugula, micro-greens, or Top with Dill Sauce or favorite dressing.
Optional Side: Savory Slaw Recipe
For the Dill Sauce: Mix 1/2 cup mayonnaise, 1/2 cup plain yogurt, 2 Tablespoons Dijon mustard, juice from one fresh lemon, 1/4 cup chopped fresh dill, 1 Tablespoon caper, 1/2 teaspoon hot sauce, and fresh ground black pepper.
Fagioli al Fiasco
Do you know your fire?
Hankering for a hearty cold weather side-dish? This one happens to be made with a super power food, the cannellini bean - sometimes referred to the white kidney bean. Cannellini beans are a great source of fiber and iron.
Here's a recipe that I learned from my chef friend Gino in Tuscany. He serves this local speciality, a typical Sienese dish in his trattoria located in the medieval village of Montebeniche. You would die for his Fagioli al Fiasco, aka Beans in the Flask; basically beans cooked in a Chianti bottle. Note, without the wrapped straw. It's so simple, yet one of my most memorable dishes I tasted while in Italy.
Fagioli al Fiasco (aka Beans in the Flask)
Cannellini beans are soaked overnight in water with salt.
The next day put into the ‘fiasco’ or heat-proof crock with 2 Tbsp of olive oil and 2 cloves of garlic, a quarter onion, 2 sage leaves, a small piece of fresh rosemary. Then fill 3/4 full of water or better yet vegetable, chicken or meat broth. Bring beans up to a boil, then moved to a lower temperature, cap and gently simmered for an hour. Traditionally the fiasco was capped and put next to a dying fire in the hearth and slowly cook until the next day.
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Lamb Shanks with Mousseline Potatoes as seen on George Hirsch Lifestyle
Lá Fhéile Pádraig That's Gaelic for Saint Patrick's Day or St. Paddy's. It's one of those days of the year where we all wear green, feel a wee bit Irish and spread good cheer. In honor of next week's holiday; Pionta Guinness, le do thoil. Sláinte! That's, a pint of Guinness please and cheers!
Pionta Guinness, le do thoil. Sláinte!
Lamb Shanks with Mousseline Potatoes as seen on George Hirsch Lifestyle
Makes four servings
chefgeorgehirsch.com | George Hirsch Lifestyle
4 whole lamb shanks
2 Tablespoons olive oil
1/4 cup carrots, chopped
1/4 cup onion, chopped
1/4 cup peas, fresh or frozen
1/4 cup celery, chopped
10 cloves garlic, peeled and sliced
1/4 cup Balsamic vinegar
1/4 cup tomato sauce
2 cups chicken broth
1 Tablespoon rosemary
1 teaspoon thyme
Preheat large saucepan. Add olive oil and brown meat on all sides. Add onions, garlic, carrots, celery and cook until light brown.
Add vinegar and reduce for two minutes. Add tomato sauce, broth, rosemary and thyme. Cover and cook meat for two hours at a gentle simmer.
The lamb shanks are fully cooked when the meat becomes flaky and shrinks away from the bone. Add peas to the lamb shanks and vegetables. Cook for 5 minutes longer.
Serve the cooked Lamb Shanks with sauce and vegetables on top of hot, steamy Mousseline Potatoes.
