Treats That Keep On Giving

Post Labor Day means back to work and back to school for many, but what happens to man's best friend?  Our four legged friend's long-dog-days continue at home, so be sure to keep up with summer outdoor activities like daily walks; which are good for Fido and a really great way to unwind and releave stress after your busy work day. 

TIP: Don't forget to reward Fido with a good treat! 

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Organic isn’t only reserved for man; dogOdog Organics treats and toys are meant to support the health and well being of our four-legged friends. 

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Creamy Preferred

Truly American or not - I guess it really does not matter, grits are just good.

I enjoy them for breakfast prepared with cheese and a touch of cayenne. But, grits are not just for breakfast. It's aka polenta in my family; enjoyed topped with a Bolognese sauce - just like my grandfather from Marche Italy would have prepared for dinner years ago. 

Parmesan Pan Grits
recipe by George Hirsch | Serves two – four

2 cups cooked grits, follow package directions with 1/2 water, 1/2 milk
2 Tablespoons olive oil
6 cloves caramelized garlic
1/4 cup sweet onion, chopped
1/4 cup Parmigiano-Reggiano, shaved
2 teaspoons fresh sage, rubbed
fresh grated nutmeg
fresh grated black pepper
2 Tablespoons grated Parmigiano cheese

Pre heat a non stick sauté pan.

Add olive oil, garlic, and white onion, cook until onion is tender.  Add cooked grits and top with Parmigiano-Reggiano shavings.  Toss or stir grits, add rubbed fresh sage, fresh grated nutmeg, and pepper.  Continue to toss, cook for ten minutes and top with extra Parmigiano cheese.

Steak Under The Sea

Tuna's full flavor is sturdy enough to balance the Far East flavors of this marinade. This tastes best served cold or at room temperature. Ideal dish for a lunch-in gathering or outdoor party buffet.

Grilled Tuna Steak Salad
Recipe by Chef George Hirsch | Makes four servings 

2 12 ounce tuna steaks, 2 inches thick 
1 Tablespoon fresh ginger, peeled and chopped
2 cloves garlic, chopped
1 Tablespoon soy sauce
1 teaspoon sesame oil
1 Tablespoon cilantro, chopped
3 Tablespoons olive oil
4 cups mixed salad greens

Pre heat a grill to high heat.

Marinate tuna steaks for ten minutes with ginger, garlic, soy sauce, sesame oil and cilantro. Coat both sides of tuna with one Tablespoon olive oil.

Placing tuna steaks on grill,  after 2-3 minutes, lift the tuna steaks, using a spatula, and turn them 45 degrees to make a crosshatch mark. After 2 minutes, turn the tuna steaks. Continue cooking until the tuna is cooked to desired taste. Avoid turning the tuna steaks over several times. Many prefer tuna cooked to medium, and carry over cooking will continue to cook the fish to medium well.

Remove from grill, place tuna on plate, cool for 2-3 minutes and slice. Serve over cool salad greens. Drizzle with remaining olive oil.

Serving suggestion: serve with couscous.

Mugolio

Good Stuff Pick: Mugolio Pine Cone Bud Syrup

At the end of May each year, condiment artisan, Elenora Cunacia hand harvests Mugo pine cone buds to create delicious mugolio syrup. The cones are from the dwarf Mugo pine trees, located in Northern Italy's Dolomite Mountain region. The syrup is then aged in the sunlight for six months before being filtered, sweetened and cooked. The result is a golden nutty-sweet syrup similar to dark honey, ideal as a sweet decadent topping.

Serving suggestion: Drizzle over thick Greek yogurt, gelato, mascapone or grilled pork.

Available at specialty markets.

For more Good Stuff Picks

Lamb, Greek Style

My art is a smoke-blackened empire" Athenaeus, Greek scholar c.200 A.D.

My travels to Greece have inspired this recipe. Usually the Greek custom is for a whole lamb to be prepared, but for ease of cooking I substituted a leg of lamb in lieu of the traditional whole lamb. Tried and true - this open fire spit recipe is always a crowd pleaser and is one of my most requested dishes. The fire-smoke combo flavors the meat while it slowly caramelizes on the spit. I know your guests will enjoy it as much as mine. Just use caution, your guests may get so into the mood, they will want to dance on tables and break plates. Opa!

Grilled Greek Leg of Lamb  
makes 10-12 servings | recipe by George Hirsch

From Gather ‘round the Grill cookbook 1995, by Chef George Hirsch with Marie Bianco & From George Hirsch Living it UP! TV series

5-6 pound boneless leg of lamb, split
2 cups fresh spinach, cleaned
2 Tablespoons fresh oregano, chopped
8 fresh mint leaves
1 head garlic, peeled
1/2 cup fresh lemon juice
1/4 cup balsamic vinegar
1 Tablespoon fresh ground black pepper
2 teaspoons sea salt

Place fresh spinach, garlic, oregano, mint leaves, and pepper in a food processor or blender. Blend until leaves are small, add lemon juice and vinegar. Blend one minute or just until all ingredients are well mixed.  Place lamb in a large bowl, pour marinade over the lamb, cover, and refrigerate for 4 hours or up to 2 days ahead of cooking; turning lamb twice a day.

Pre heat grill to high.   

Remove lamb from marinade, dry the surface of the meat with paper towels, sprinkle with sea salt and secure with butcher twine on a metal spit. Place leg of lamb with spit on an indirect heat on a gas or charcoal grill for 30-40 minutes, until the entire surface is nicely brown.  Use caution when grilling to cook on an indirect heat to avoid flare ups.  

Place marinade in a large braising pan (as wide as lamb) and bring up to a rapid boil.  When meat is brown, place braising pan with reduce marinade on grill under meat to catch juices dripping from roast. Cover grill and lower temperature of grill to low. Brush lamb with drippings every 5-10 minutes. 

Cooking the lamb roast on a spit low and slow keeps the meat tender and juicy, as the moisture is not forced out of the roast. I cook my lamb well done; more in the style of a braised lamb dish for about 2 to 2 1/2 hours or until lamb is fork tender. However, if you prefer your lamb medium-rare, after browning roast cook about one hour on low temperature or until the internal temperature of the meat reaches 145 degrees. 

When meat is cooked remove to a serving platter, cover with foil and allow to rest for thirty minutes prior to removing from spit and carving.  While meat is resting bring juices in braising pan to a boil and reduce the juices until it is all homogenized, pour juice over sliced lamb.

Serve with Greek Salad, warm pita bread and Tzatziki.