OK, I won’t be lining up today for seconds. I am more of a savory than a sweet kind-a-guy. But, these are memorable reliable tried-n-true recipes I created for you. All are pretty easy, and can be made in advance to lighten the last minute cooking load. I’ll be making the Lemon Ricotta Cake a few days before serving, because it actually tastes better a day or two old.
Note to Self: those bearing sweets always get invited back.
Let's take time today to remember those who have served and observe 11.11.11 with appreciation & gratitude.
Hi Friends. Let's talk turkey! Hands down, my Apple Brined Roasted Turkey Recipe is an all time winner for a moist and flavorful turkey. I've prepared this recipe on my TV show, on Live! with Regis & Kelly, and for my toughest audience, my family. Sure, emails for requests and success stories pour in, but my toughest test was still before me with my family; a group with more food issues and conditions than should ever be under one roof. Somehow, I don't remember my Nana having such a tough group. She cooked. We ate and were happy.
Need more kitchen? If your oven is all jammed up - take it outdoors and grill-it. Or, make a Thanksgiving turkey challenge. Cook 1 turkey in the oven and 1 on the grill. Yep. Been there, done that.
Apple Brined Roasted Turkey Recipe
Let’s get this party started. The most important elements of a party or holiday menu is how it starts—the first impression and the ending—the last impression. We started this week with desserts for a perfect ending and today continuing with mouth watering apps, soups and snacks. I have family members who look foward to the snack portion of the holiday, especially my mini crab cakes. Pace yourself, we haven't served the turkey yet!
Tuscan White Bean Artichoke Soup
©Jason Gayman | istock
George's Good Stuff pick
Holiday season is upon us, calling for the need for a good naturally sweetened pumpkin puree. Oregon based Farmer's Market has a good line of organic canned pumpkin, ideal for pies, baking and soups. This is also great in my Pumpkin Creme Brulee Recipe.
click image to enlarge
Don't let the chill in the air put a damper on grilling seafood. Think fresh-n-easy by using skewers. Feel free to use stainless skewers or bamboo. If using bamboo just make sure you soak the skewers first, so they won't burn. My marinated swordfish/seafood skewers are ideal to serve at a buffet style dinner gathering.
Use this vinaigrette as a marinade for vegetables, meats, or seafood and as a basic vinaigrette for salad greens.
George Hirsch Grilling Vinaigrette
from George Hirsch Living it UP! cookbook
makes about 1 cup | chefgeorgehirsch.com
1/2 cup tomato or vegetable juice
1/4 cup balsamic vinegar
1 Tablespoon horseradish
2 Tablespoons pitted green olives, chopped
4 cloves Caramelized Garlic
1 green onion, chopped
1 teaspoon dry mustard
1 teaspoon dried basil
1 teaspoon hot sauce
Fresh ground black pepper
Combine all the ingredients until well blended. Cover and alow the vinaigrette to sit at room temperature for 2 to 3 hours.
Swordfish Skewers
adapted from George Hirsch Living it UP! cookbook
makes 4 servings | recipe by Chef George Hirsch
1 1/4 pounds *swordfish, cut into 2 inch pieces
1 green pepper, cut into 2 inch cubes
1 red pepper, cut into 2 inch cubes
1 sweet onion, cut into 2 inch cubes
1 lemon, cut in quarters
1 lime, cut in quarters
2 Tablespoons olive oil
Arrange the swordfish, peppers, onion, wedges of lemon and limes on skewers. Pour George Hirsch Grilling Vinaigrette and olive oil over skewers; marinate for 30 minutes, in the refrigerator.
Preheat the grill. Grill for 2 or 3 minutes on each side on high. Baste with the marinade, ten cook over a lower temperature for several minutes until done.
*Optional: use tuna, jumbo shrimp or sea scallops
