In The Can

Ettore Boiardi was an Italian-American chef, born in 1897 in Piacenza, Italy, and arriving at Ellis island in 1914. I am sure you have heard of this famous chef and have seen him as an early celebrity chef hawking his italian-style food products on TV. First, I must say growing up as a child in an Italian-American household his canned products never graced our household tables. This post is not an endorsement of his food product, rather a tribute to his spirit in the American culture as one of the first accomplished chefs to market their food products to the American public. 

Boiardi, or more commonly know as "Chef Boy-Ar-Dee” because early marketers assumed people would not be able to pronounce his Italian name. It's important to note Chef Boiardi was truly a chef and not a made up fictional character like.. are you ready for this? there is no Betty Crocker! Boiardi worked his way up through the ranks at the Plaza Hotel in NYC to head chef, responsible for serving our presidents and the elite dining guests.

Later on in his career he would open his own restaurant, Il Giardino d'Italia, whose name translated as “The Garden of Italy,” located in Cleveland, Ohio. His patrons would often ask for his recipes, so Chef Boiardi would often send home samples of sauce packed in old milk bottles. To keep up with the demand in 1926 he had his sauce bottled, and to ensure quality control - grew his own tomatoes and mushrooms. 

In case you haven't been wowed as yet, Boiardi received the "gold star order of excellence" from the United States War Department for suppling American and Allied troops with food rations during World War II. He later on sold his brand, but continued developing new Italian foods and remained involved with promoting the brand until the last TV commercial in 1979. The first classic commercial for Chef Boyardee's Mushroom Sauce aired on CBS-TV May 22, 1953. I do get a kick out of this TV commercial!

Lesson here: During the my early part of my career as a chef I was called by my close friends "Chef Boy-Ar-Dee". Of course this greeting would make me think of the ravioli in a can, and not so much about the chef. The recent reintroduction of the vintage TV commercial from a mega global food company made me revisit the legend of Ettore Boiardi, and tip my toque in respect to an accomplished chef. From now on when called "Chef Boy-Ar-Dee" I will be reminded of a man with so much impact and not so much about pasta in a can. 

To Make Chef George's Homemade Ravioli 

Bob's Red Mill

I love a product with a good story. Just 15 minutes from Portland, Oregon you'll find Bob at his big red mill - touting the way of his hand stonemilled products; preserving nutrition through tradition.

Our beautiful stone grinding mills are much like the ones used during early Roman times. And to this day, our quartz millstones remain the best way to produce the finest products available. Unlike high-speed steel rollers, our stone mills ensure the most nutritious parts of the whole grain remain, so we can pack all-natural goodness right into your bag.

 Buckwheat is a delicious alternative to my tradional pancake recipe.

Bob's Buckwheat Pancake and Waffle Mix is full of wholesome goodness and flavor, using organic stone ground whole grain wheat and buckwheat flours, pure raw sugar and non-aluminum leavening, using only organic flour. Just top off the deliciou stack with your favorite maple syrup.

Grilled Schweinefilet Sandwich

Schweine is a pig or like in today's post refers to a pork fillet or loin. What makes Schweine so timely is the upcoming Super Bowl XLVI which is taking place in Indiana, February 5th. And, one of the largest food staples produced in Indiana is pork. So much so that Indiana pork industry produces more than $4 billion annually to the Hoosier's economy. So there is no doubt gameday parties all over Indiana will contain Schweine on the grill. My sandwich recipe pays homage to my all my Hoosier friends, so this is what will be on my grill for Super Bowl XLVI. I will also slow cook my dry rub ribs too, but since they take a while my Schweinefilet Sandwich will be good to munch on while we wait!

My Dry Rub Ribs Recipe

Proud Hoosier Agriculture:

- 94% of Indiana's pork farms are family owned and operated.

Good to Know:

- 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. NOTE: Ground pork, like all ground meats, should be cooked to 160 degrees F.

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
6 cloves caramelized garlic
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.

Slower The Better

Slow Cooker Italian Pot Roast
Recipe by Chef George Hirsch | Makes 8 servings

4 pounds chuck roast
1 onion, chopped
6 cloves garlic, peeled and chopped
3 carrots, chopped
1 stalk celery, chopped
2 cups San Marzano plum tomatoes, crushed with juice
6 ounce tomato Paste
2 Teaspoons each, basil, oregano, thyme
1/2 cup red wine
2 bay leaves
1 teaspoon sea salt
Fresh ground black pepper, to taste
3 potatoes, peeled and cubed

Pre heat a pan, add a little olive oil and sear meat on all side. If the slow cooker has a sear option use directions for browning.

Add all remaining ingredients to the slow cooker. 

Cover and cook on low setting for 8 to 10 hours. 

Serve with al dente Rigatoni Pasta. 

La Banderita

See George's January 2012 Good Stuff picks

La Banderita Authentic Mexican Tortillas are made using a traditional family recipe, the freshest ingredients and the latest production techniques. The result? A great tasting versatile tortilla that will make our great recipes taste even better. Available nationwide.

Chicken Chipotle Tostada
Makes 4 | From George Hirsch Living it UP! 
www.chefgeorgehirsch.com

4 6-Inch Flour tortillas; or very fresh corn tortillas 
2 Tablespoons olive oil; for tortillas
2 Chicken breasts, marinated grilled and thinly sliced 
1/4 cup monetary jack cheese, shredded 

Optional toppings: Pureed pinto beans, chopped sweet onions, finely shredded cabbage or lettuce, sliced jalapeños, guacamole, tomatillo sauce, salsa, crema fresca or crème fraîche, or sour cream.

For The Chicken Marinade: 
Juice of two limes
1 Tablespoon olive oil
2 oz Tequila 
2 Tablespoons cilantro 
4 cloves garlic, chopped 
1 Tablespoon chipotle hot sauce 
1 teaspoon cumin 

Combine all marinade ingredients in a medium bowl and mix together. Pour over chicken, cover and place in refrigerator for two hours. 

Preheat grill or griddle to medium high. 

Grill chicken 4-5 minutes each side or until done. Do not overcook. After grilling and cooling chicken breasts, slice into small pieces.

For the Chipotle Sauce:
1/4 cup orange juice
2 Tablespoons barbeque sauce 
1 Tablespoon chipotle hot sauce 
1 Tablespoon fresh cilantro, chopped

Mix all ingredients in a small pot and simmer for 3 minutes and cool. 

To Assemble Tostadas:
Lay tortillas flat and brush with olive oil, top with pureed pinto beans, sliced grilled chicken, cheese, chipotle sauce, and cilantro. 

Place Tostada on grill, griddle on a medium/ low temperature; or bake in a pre heated 375 degree F oven.  

Bake for 2-3 minutes, remove when cheese melts and tortillas are light brown. 

Serve with fresh cilantro, wedges of fresh limes and your favorite toppings such as chopped sweet onions, finely shredded cabbage or lettuce, jalapeños, guacamole, tomatillo sauce, salsa, crema fresca or sour cream.