Pair with Chili

George Hirsch February 20, 2012

My number one requested one-pot meal recipe is my White Turkey Chili. It's so easy to prepare, just give all the ingredients time to simmer. Another favorite is my Turkey Gumbo; a spicy and a warm way to serve turkey.

BTW - my cornbread has got a little kick, like my White Turkey Chili. Enjoy!

White Turkey Chili
Makes six servings | George Hirsch Lifestyle eMagazine
chefgeorgehirsch.com

1 Tablespoon olive oil
1 1/2 cups onion, chopped
1/4 cup celery, chopped
1/2 cup yellow bell pepper, chopped
1 Tablespoon jalapeño pepper, seeded and chopped
4 cloves garlic, chopped
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon thyme
fresh ground black pepper
3 cups cooked turkey or chicken, skin removed and chopped
3 cups cannellini beans, drained and mash 1 cup
3 cups chicken broth
1 cup frozen whole-kernel corn
4 Tablespoons chopped fresh cilantro
optional: 1 cup half & half or low fat milk

Pre heat a large casserole pot to medium.

Add olive oil, onion, celery, yellow pepper, jalapeno, and garlic; cook for 5 minutes. Add cumin, chili powder, thyme and black pepper. Add turkey, 2 cups of beans, broth, corn and bring to a boil.

Cover, reduce heat, and simmer 20 minutes. Add 1 cup mashed beans and half & half to the turkey mixture. Simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently. Stir in chopped cilantro.

chefgeorgehirsch.com

Chili Cornbread Recipe

From George Hirsch Living it UP! cookbook

Chocolate-Cranberry Bread Pudding

George Hirsch February 19, 2012

In honor of Mardi Gras, let's wrap this week on Fat Tuesday with a decadent spin on one of my most requested and comforting desserts.

I like to use day-old French Bread in bread pudding because it has more flavor than the gummy white kind. Cinnamon-raisin bread, sweet rolls, even left over Irish soda bread can also be substituted for part of the bread. Puree some seasonal berries for a sauce or serve with a little chocolate sauce, spiked for festive gatherings.

For More Mardi Gras Recipes:

Laissez les bons temps rouler

Chocolate-Cranberry Bread Pudding Recipe

Makes 10-12 servings | From George Hirsch Living it UP! TV series
chefgeorgehirsch.com

3-4 cups cubed dry French bread
1 cup chocolate chips
1/2 cup chopped walnuts or pecans
1/2 cup dried cranberry, raisins, or craisins plumped in 1 cup hot water for 5 minutes
2 Tablespoons butter, melted
4 cups milk
8 eggs
1 cup sugar
2 Tablespoons vanilla
1 Teaspoon nutmeg

Pre heat oven to 375 degrees.

In a medium bowl, combine the milk, eggs, sugar, vanilla, nutmeg, butter, and beat with a whisk until well blended. Slowly pour over the bread, cranberry/raisin, nut and chocolate mixture. Poke the bread so that it’s completely covered with the milk mixture and let sit for 10-15 minutes.

Place a pan larger than the cake pan or skillet in preheated oven and place the pan holding the bead pudding inside. Immediately fill the outer pan with enough hot water so that it comes up one inch on the sides of the bread-pudding pan. Bake at 375 degrees for 30 minutes. Remove the pan from the water bath, reduce the temperature to 325 degrees, and bake for 25 additional minutes.

Remove the bread-pudding and allow to set for two hours before removing it from the pan.

Serve with warm fruit, vanilla or chocolate sauce.

chefgeorgehirsch.com

Tandoor Tikka

George Hirsch February 15, 2012

I am often asked which I prefer cooking on - a gas or charcoal grill? The verdicts still out on that question. They both have their obvious advantages. My best advice is to use what you are comfortable with but I also encourage walking over to the wild side every once in a while.

I'd like to highlight another type of grill or in this case - oven, which has huge appeal around the globe and is gaining appeal in the US.

Many cultures claim the origin of a ancient tandoor oven; however its roots have most likely been from Middle Eastern and Roman origin. The Tandoor oven is a cylindrical clay oven with its heat source from wood, charcoal, or gas fired; putting out about 100,000 BTU’s per hour reaching up to 900 degrees F. It can BBQ your chicken lickety-split.

clay tandoor

Most households don’t have a backyard tandoor, but this shouldn’t stop you from making this flavorful tandoor inspired marinated chicken dish - skewered and grilled, right on your own backyard grill. Chicken Tikka (meaning bits & pieces) of South Asain origin is usually boneless chicken grilled in a Tandoor. Although there is nothing better than going to the source for Chicken Tikka, here’s a nice version to-do at home along with alternatives to seasoning if you can't shop for spices in an Indian market.

Note: Chicken Tikka Masala is known as the “unofficial” British national dish and is made from Chicken Tikka; with the addition of a masala sauce. During summer, I prefer to serve the Chicken Tikka without the sauce, and serve with a cool refreshing salad, nann bread, and couscous.

Chicken Tikka

Makes six servings | recipe by George Hirsch

2 pounds of boneless chicken, breasts or thighs cut into 3-4 inch pieces

1/4 cup melted butter

1 lime, cut into six wedges

1/4 sweet onion, sliced

2 Tablespoons cilantro, chopped

The Marinade:

Juice of 1 lime

1 cup plain yogurt

1 Tablespoon olive oil

6 cloves garlic, chopped

1 Tablespoon, fresh ginger, pealed and chopped

1 Tablespoon turmeric

1 teaspoon each: cumin, paprika, chili powder, cinnamon

pinch fresh grated nutmeg

2 Tablespoon fresh cilantro, chopped

1 teaspoon hot sauce

fresh ground black pepper

pinch sea salt

In a shallow bowl combine the lime juice, yogurt, olive oil, garlic, ginger, turmeric, cumin, paprika, chili powder, cinnamon, nutmeg, cilantro, hot sauce, salt and mix well. Add the chicken, sprinkle liberally with black pepper. Marinate overnight or at least 4 hours in the refrigerator, turning occasionally.

Remove chicken and drain marinade and discard. Thread chicken on metal skewers or pre-soaked bamboo skewers.

Pre heat grill to high heat.

Brush chicken meat with melted butter and sear chicken k-bobs on hot grill for 3 to 4 minutes on each side. Brush with additional butter occasionally to add additional flavor.

Move k-bobs to medium heat or to cooler edge of the grill and cook until done, about 12 to 15 minutes, or until completely cooked.

Place on a platter with couscous, sliced onion, top with fresh cilantro and fresh lime wedges.

Optional: Serve with a chutney and chopped fresh chilies, to personal taste.

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Little Sour One

George Hirsch February 13, 2012

Agretti, meaning little sour one, is a salty-like heirloom herb with a succulent texture and a pleasantly acidic bite. I predict agretti soon to be a very popular green in the US. Originating in the mediterranean, it is now being harvested in California and available at Italian specialty markets. You may also see it identified at roscana aka in Italy.

It has a short harvest season in early spring. You'll find them packed in bunches that resemble the grass like look of spring chives. Agretti is best eaten when young and enjoyed fresh or cooked.

Simply served chopped and tossed fresh in mixed salads for a slightly salty crunch. To cook, chop and sauté with olive oil, garlic and pepperchino as great by itself or mixed, better yet served with a little fresh pappardelle - to make fresh parpadelle use my Ricotta Dough Recipe, below.

For more of George's Good Stuff Picks - Just Click!

Agretti's botanical name is Salsola soda, a relative to the tumbleweed, Salsola tragus. Ukrainian immigrants settling in the Great Plains are thought to have brought these plants to establish their fragile roots into U.S. soil.

A bit more: Agretti should not to be confused with Russian Thistle - the plant commonly known as Tumbleweed. You wouldn’t want to eat it, the thorns on Tumbleweed would be a little rough on the digestion, even though in times of drought ranchers of yesteryear fed it to cattle during excessive droughts.

Ricotta Pasta Dough | Recipe Chef George Hirsch

3 1/2 to 4 cups all purpose flour, variable

10 ounces ricotta, well drained

2 whole eggs, beaten

1 egg yolk, add to beaten eggs

1/4 teaspoon salt

To Mix By Hand:

Mound 3 1/2 cups of the flour and salt in the center of a large wooden cutting board or use a large deep bowl. Make a well in the middle of the flour, add the ricotta and eggs. Begin to mix all ingredients by hand folding the flour round and round.

The dough will come together when half of the flour is incorporated. At this point, start kneading the dough with both hands, using the palms of your hands.

Once the dough comes together, remove the dough from the bowl and scrape up and discard any leftover bits. Lightly flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. If too sticky add a little more flour.

Wrap the dough in plastic, refrigerate overnight or allow to rest for at least one hour. Because of the eggs, the Ricotta Dough should be cooked or frozen within three days.

Roll or shape as desired.

From here you can prepare ravioli, fettuccini, pappardelle, or endless variety of shapes.

Divide the dough into four pieces. Lightly dust a large wooden board with flour and roll slightly by hand, repeat dusting with flour flipping dough over as you make it thinner and thinner. The trick is to use just the right amount of flour, too little it will stick, too much and the pasta will become tough when cooked.

A pasta dough machine with metal rollers and cutters is ideal to give you variety of options. But with a little practice by hand, you’ll roll the dough like a pro.

You Love Chocolate

George Hirsch February 12, 2012

TREND #4. Chocolate Ingredient

Would you like to see the chocolate menu? Who would say no to this offer? This flavorful, sometimes exotic ingredient will be added to more than ice cream sundaes and moles. What used to be considered a dessert or sweet treat will be added to more savory dishes as an ingredient. The transparency here—I really do not care for chocolate, so my personal preference didn't influence this 2012 trend pick.

Click to see more of George's Cooking & Lifestyle Trends for 2012.

For the traditionalists who want chocolate as a sweet, here are a few chocolate dessert favorites to make this Valentine's Day!