The Chicken Sisters

Happy Birthday Julia!

What a refreshingly hilarious original clip from Julia Child's PBS series, The French Chef. BTW, I love "The French Chef" id pin she's wearing.

CLICK to view "Julia with The Chicken Sisters"

My tribute to Julia's birthday today:

This is one of those no-fail chicken recipes that you can always count on and deserves to be a regular dish in your dinner repertoire. My lemon and garlic roast chicken is also perfect for entertaining; it can be cooked ahead and is ideal to serve room temperature for large gatherings. 

George's Lemon and Garlic Roast Chicken 

Makes six servings | recipe Chef George Hirsch

For the dry rub: 

2 teaspoons each: 

powdered garlic, thyme, rosemary, basil, paprika, cumin, black pepper, sea salt

Mix all dry ingredients in a small bowl. 

One 5 pound chicken

2 Tablespoons fresh parsley leaves, rough chopped

1 head fresh garlic, peeled and rough chopped

1 fresh lemon, cut into quarters

2 Tablespoons olive oil

Fresh ground black pepper

Wash and dry chicken. Rub dry rub over the outside and interior of chicken. Refrigerate overnight or for at least 4 hours. Before roasting chicken rub with 1/2 of the fresh garlic, lemon juice and olive oil. Place remaining fresh garlic, lemon quarters and fresh parsley inside of chicken cavity and truss or tie up chicken. 

Pre heat oven to 425 degrees F.

Place chicken on a rack in a roasting pan. Roast chicken for 25 minutes until it becomes a light brown color. Lower temperature to 400 degrees F roast for 30 minutes. Baste the chicken with the drippings every 10-15 minutes. 

Lower the temperature to 350 degrees F for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh and the internal temperature reaches 165 degrees F.

Remove chicken from oven. Allow chicken to rest for 20 minutes before carving. 

La Fondita

My favorite al fresco little Kitchen with big flavor is located on 27 East in Amagansett, NY. I consider La fondita one of my regular local eateries for a quick, fresh and authentic bite of Mexican fare — lucky for me close to my home.

No tacos today. I enjoyed fresh Guacamole and Tortilla Chips, Barbacoa de Res Steamed (chile rubbed beef ribs), Posole Rojo (pork + white hominy soup) and classico Hecho en Mexico Coca Cola.

Emphasizing the fresh ingredients of a traditional taqueria, La fondita's authentic Mexican "street food" is perfect take-away or to enjoy in our outdoor garden. Tacos, Posole Rojo, Tostadas and Enchiladas are just a few of the Mexican specialties that can be enjoyed at La Fondita.

San Marzano Harvest

It's been two months and I just picked my first batch of fresh San Marzano tomatoes. They are very similar to Roma tomatoes, but originating from San Marzano in Southern Italy. San Marzanos have fewer seeds, the flesh is meatier and the taste is a bit sweeter. This variety is gaining in popularity stateside and are more readily available at local markets.

By the way it's National Farmers Market Week.

To further awareness of farmers markets and of the many important contributions farmers make to daily life in America, I, Thomas J. Vilsack, Secretary of the U.S. Department of Agriculture, proclaims the week of August 5-11, 2012, as National Farmers Market Week; encouraging the people of the United States to celebrate the benefits of farmers markets and the bountiful production of our Nation's farmers with appropriate observances and activities.

These gorgeous heirloom plum tomatoes are ideal for a fresh quick sauce, gazpacho or bruschetta. If you don't have access to this variety fresh picked, I also use San Marzano brand canned for sauces. But, only use fresh for bruschetta.

George's Quick Spicy Tomato Sauce

Makes 4 cups |chefgeorgehirsch.com

2 Tablespoons olive oil

1/4 cup chopped pancetta

10 cloves garlic, chopped fine

1/2 chopped onion, chopped fine

1/4 cup prosciutto, chopped fine

2 cups canned plum San Marzano tomatoes, crushed

1/4 cup dry white wine

2-4 teaspoons hot pepper flakes

10-12 fresh basil leaves, lightly torn

Grated Parmesan cheese

Heat a saucepan and heat the olive oil.  Add the pancetta and cook until it becomes light brown.  Add the garlic, onion and prosciutto and cook 2-3 minutes.  Add the tomatoes, white wine, hot pepper flakes, basil and black pepper, stir well and bring to a boil.  Lower heat and simmer for 10 minutes.  You can regulate the spiciness of the dish by adding more or less hot pepper flakes.

Suggested Pasta: 1 pound Bucatini

Heat a large pot of water and cook the Bucatini according to package directions.  Make sure to drain the pasta very carefully, shaking the colander to discard any water remaining inside the Bucatini.

Return the pasta to the cooking pot, add the sauce, mix well and serve in deep bowl.  Sprinkle with Parmesan Cheese.