Vintage, Old Farm

La Vieille Ferme, literally translates 'old farm'. The vines of a Vieille Ferme are growing on the southern side of the slopes of Mont Ventoux; the location which you immediately think, ahh the Tour de France. Both the vines and tour bikers require strength to contend with the heat and the fierce winds of that region which creates winning wines and champions.

This is a good pouring red wine, very drinkable medium weight for lunch or dinner, and for any occasion. There is also a great story here, twenty-five years in the making. 

Pair with my Grilled Pork Tenderloin with Honey Pork Sauce Recipe

Grilled Pork Tenderloin as seen on George Hirsch Lifestyle

Front Runner

As April winds down—let's look ahead to May, it's a busy month for celebrating. This is what's on the celebration calendar: there's Cinco de Mayo neck-n-neck this weekend with the 141st running of the Kentucky Derby—the popular Benedictine Sandwich as the front runner; before wrapping up the following Sunday with the grand finale, Mother's Day. 

To keep your entertaining true to form, here's a traditional Derby Day classic, invented by Jennie Benedict in the 19th century, The Benedictine Sandwich. This sandwich is to Churchill Downs as the Pimento Sandwich is to the Masters; and is one that John Montagu (The 4th Earl of Sandwich) would still be proud to eat.

To Make a Benedictine Sandwich:

In a food processor - mix 1 package softened cream cheese with 2 Tablespoons finely chopped watercress, 1/4 of a finely chopped Vidalia onion, 2 Tablespoons of olive oil mayo, a shot of hot sauce, and a pinch of sea salt. Pulse all ingredients until just blended smooth. Fold in 1 large peeled, seeded and finely chopped English cucumber. Spread cuke filling on thinly sliced white sandwich bread. Trim crusts, if desired. 

Wash down with a cool Mint Julep!

My Mint Julep Recipe

It's easy to make with only four ingredients; Bourbon Whiskey, mint, crushed ice and sugar. Simply muddle/pestle the sugar and mint; to release the oils in the mint, Add ice to top off highball glass, top with Bourbon. Traditionally served in silver cup with a straw. Hat, optional.

BTW: Each year, almost 120,000 Early Times Mint Juleps are served over the two-day period of Kentucky Oaks and Kentucky Derby weekend at Churchill Downs Racetrack.

Green, Anywhere USA

In honor of Earth Week, let's think green!

Find Farmers Markets, CSA, Food Hub and On-farm Market Directories

George Hirsch TV Segment Organic Farming, North Fork of Long Island

Wrap it UP!

With red meat, that is. I'm often asked how I create my recipes. The truth is, there isn't really one way; sometimes by theme, sometimes by menu needs and sometimes... well, because it's the ingredients I have on hand. The later reason can be the most enjoyable to create with; and this is just one story that became a recipe ...

Once on the road, while taping my TV series, when we were between shows; some of my crew wanted a snack. There is nothing like a hungry crew staring at you to give you motivation. Upon looking at the fresh ingredients we had on hand, I found a few chipotle peppers. I started from there, and the warm smokey flavor made it a hit with my crowd. I’m sure it will satisfy yours too.

George’s Sliced Beef Wraps
Recipe by George Hirsch | chefgeorgehirsch.com
Makes 10 wraps

2 pounds sirloin steak 2-thick, or flank or hanger
 

For marinade:
2 chipotle (smoked-dried jalapeño) peppers, or 2 teaspoons powder
1 cup pineapple juice
1/4 cup raisins
1 head caramelized garlic
1 Tablespoon wine vinegar or balsamic vinegar
1 Tablespoon olive oil
1 Tablespoon cilantro
Fresh ground black pepper

Place pineapple juice, raisins, garlic, vinegar, olive oil, cilantro, black pepper and chipotle peppers in food processor and blend well. Pour blended marinade over sirloin and marinate 24-48 hours, refrigerate.

Remove meat from refrigerator one half hour prior to cooking.

Preheat a cast iron pan, grill pan, or outdoor grill to high. 

Remove meat from marinade and grill on high heat for 3-4 minutes on each side, brushing with chipotle marinade while cooking.  Lower heat to medium and allow to cook slowly to desired doneness. 

Remove from grill and allow meat to rest 3-4 minutes before slicing. Slice meat thinly against the grain.

For wraps:
1 cup black beans, cooked or canned 
1 cup Tomatillo Sauce
3 Tablespoons cilantro, coarse chopped
10 flour tortillas

Wraps may be served warm or cold. To serve warm wraps, heat tortillas quickly on grill or a griddle pan. Top warm tortillas with sliced sirloin, warm beans, cilantro and sauce. Wrap tortillas over and serve.

Optional toppings may include:
sour cream
sliced avocados
grilled onions & peppers

Tray Table, No Reservations

Now, dining at 35,000 feet (in the front cabin) can compete with fine restaurants on the ground. OK, stay with me on this, I will explain. There is a new kind of culinary competition among airlines; even economy international passengers can be treated to more than four salty peanuts per flight. After all, they have to keep you amused for 8 hours somehow. Airlines must figure that their first class and business class passengers have higher expectations for those costly fares, and demand more from inflight dining service by well trained flight attendants. Here’s a look at what the top international airlines have on the menu. 

Gulf Air's first-class meal service was recently rated the best in the world as they are the only airline with a chef on board. Gulf Air’s professional chef oversees every aspect of preparation. Top-quality dishes like honey-glazed quail on a sweet potato cake or Arabic spiced veal ragout. Hamburger, probably not.

Singapore Airline's first class cabin passengers choose between Dom Perignon or Krug Champagne. Menu options include "book the cook" custom dishes personnaly prepared for you with select choices from 11 cities around the globe. My favorite item from the 11 menu offerings at the JFK departure city  -- of course, Roast Long Island duck with natural jus, roasted vegetables, and red-skin potatoes. 

Jet Airways’s first class passengers can chose from a number of authentic Indian dishes; such as chicken breast in cashew cream sauce with a trio of lentils, and chappati and naan breads. Each dish is served on hand-painted Bernardaud porcelain dinnerware with five-courses, beverages served in Mikasa crystal. Expecting BBQ?

Swissair SWISS Taste of Switzerland pampers you with culinary specialities from the country’s cantons with Michelin-star chefs to create more Swiss-style dishes, including choices off a seven-course menu of warm and cold dishes.

Malaysia Airlines entrées are served on fine Wedgewood with choices from Kosher, Halal, high-fiber, gluten-free, and vegetarian meals. Choice of lamb shank with Sarawak black pepper sauce, or baked North Atlantic black cod, or Malaysian satay. Wash it all down with South African Rooibos tea, designer water from Ty Nant, and Blue Mountain coffee. Sorry, no Sanka.

Lufthansa's first-class meal service stands apart from the rest because passengers can choose the nationality of their menu including Chinese, Japanese and Indian as well as the time at which they eat. Ring the bell. Lufthansa's meal service by top chefs who update the menu every two months.

Qatar Airways, enjoy the 5, no 10-course meal that normally includes caviar, lobster, prawns, Arabic mezzas, fine chocolates, and cheese platters. One main-course is the pan-fried chicken stuffed with feta and tomatoes.

Thai Airways, choose from lobster thermidor, rack of lamb with rosemary sauce, and olive-marinated salmon with herb sauce. 

What’s missing from dining in the sky list? Shamefully, US legacy airlines. I guess they’re busy counting the peanuts…