Thursday February 21
The Q Hosted by Paula Deen
George Plating UP! George's Grilled Fillet of Beef Chilaquiles
George Hirsch's Latin American Q-spice rubbed beef with frijoles & tortillas di mais
Food Network South Beach Wine & Food Festival
@GeorgeHirsch #SOBEWFF #SOBE
George Hirsch’s Grilled Fillet of Beef Chilaquiles at SOBEWFF and be part of the up-to-the-minute snapshots and updates during this year's Food Network South Beach Wine and Food Festival. Use Twitter hashtags: #SOBEWFF #SOBE Feb. 21st- Feb. 24th. I'll capture great moments behind the scenes from the culinary events, my TV appearances & the dish from my chef celebrity friends. Let's kick off Opening Night at Moet Hennessy’s The Q hosted by Paula Deen and Sons sponsored by Miami Magazine, by spicing up traditional Q, my style.
Süss is the German word for sweet.
New Hampshire's own Süss sweets specializes in irresistible all-natural caramels which are preservative free and made in an old fashioned European style - with a good story. Proprietor Tammy Fahey started out making her caramels for family and friends, and with encouragement it has turned into a labor of love. Each batch of caramel is handmade by Tammy; poured and hand cut. Süss reminds me of hand rolled candy you will find in a quaint Swiss village. Süss flavors: Vanilla Caramel, Sea Salt Caramel and Pecan Caramel. Good Stuff.
Originally only available at NH farmer's markets; Süss is now available at Dean & Deluca.
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.
Chocolate-Cranberry Bread Pudding Recipe
Makes 10-12 servings | From George Hirsch Living it UP! TV series
@georgehirsch
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
