Let us not forget; the Buddy Poppy the symbol of the fallen hero.As we prepare to celebrate Memorial Day, let's not loose sight of the reason behind the commemorative holiday aka Remembrance Day.
We cherish too, the Poppy red
That grows in fields where valor led,
It seems to signal to the skies
That blood of heroes never dies.
1915, poem inspired by "in Flanders Fields" by Moina Micheal
Wishing you a safe and happy holiday!
Enjoy, George
What better way to fire up the grill midweek by whippping up one of everyone’s comfort favorites — tomato soup. I’m not talking out of a can, but cooked on a grill. Surprised, soup on the grill? You bet. My recipe for Grilled Tomato-Basil Soup is in my Gather Round the Grill cookbook; a tasty way to start off the menu for mom with many other choices from the grill such as: Asparagus Bundles, Grilled Coho Salmon Fillets with Couscous Salad, and Fruit Parcels for dessert.
You can choose from a wide variety of 30 menus for all occasions with over 200 recipes for year round outdoor cooking on the grill. With recipes like Florentine Chicken to Pork with Red Pepper Pesto, I am sure everyone gathering 'round your table will be pleased. Give the cookbook that keeps on giving; holiday is right around the corner!
Grilled Tomato—Basil Soup
From Gather Round the Grill, A Year of Celebrations,
by George Hirsch pg 258
4 to 5 large ripe tomatoes, grilled (page 303) and chopped
2 medium onions, thickly sliced, grilled (page 303) and chopped
Puree from 1 head caramelized Garlic (page 302)
1/2 cup chopped fresh basil
2 Tablespoons butter
2 Tablespoons all-purpose flour
1 cup tomato puree, or crushed San Marzano tomatoes
4 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon hot sauce
sea salt and pepper to taste
1 cup half-and-half or heavy cream
Combine the tomatoes, onion, and garlic in a 4-quart pot and simmer 4 to 5 minutes over medium heat. Add the basil and the butter and cook until the butter melts. Add the flour and cook 2 to 3 minutes. Stir in the tomato puree and cook 2 to 3 minutes longer. Add the chicken broth, bay leaves, thyme, allspice, hotsauce, salt and pepper and simmer for 30 to 35 minutes. Remove the soup from the heat, pour into a food mill or use a food pulser and puree. Return to pot, bring to a boil, and add the half-and-half or cream. Lower heat and simmer 2 minutes.
No, I'm not serving you yesterday's broth, just talking about tortillas. Masa is made from maize. The making of tortillas dates back approximately 10,000 BC, according to Mayan legend. Tortillas are really not much different today. I think a tortilla soup is ideal to serve up on occassions from a gameday party to even a church supper. The ingredients are universally available along with it's wide appeal. I've prepared this recipe around the globe with several variations including fish, shellfish, beef or pork.
Taking the time to pre-grill the chicken, sausage and vegetables in this recipe makes a great flavor enhancer to this soup. After-all, when tailgating, the entire soup would be prepared on a grill. I've also included instructions for this recipe to be fully cooked indoors, in case the snow happens to bury your grill, or just dig that grill out!
Corn Tortilla Soup
Makes 4 servings | Adapted from Know Your Fire cookbook
Recipe by Chef George Hirsch
1 pound boneless chicken thighs*
2 chorizos or spicy sausages*
Olive oil
2 ears of corn or 1 cup frozen corn kernels
1 sweet onion, *thickly sliced
2 red bell pepper, *halved and seeded
2 jalapeño peppers, *split and seeded
3-4 plum tomatoes, *halved
1 head caramelized garlic, pureed
3 scallions, chopped
1 Tablespoon cumin
1 cup tomato sauce
6 cups chicken broth
1 Tablespoon fresh cilantro, chopped
2 bay leaves
1 teaspoon hot sauce
3 (8-inch) corn or flour tortillas
fresh ground pepper to taste
1 cup Monterey jack cheese, shredded
* Chop into small pieces if not pre-grilling the chicken, chorizos and vegetables.
Pre heat the grill to medium high.
Brush chicken thighs with olive oil. Grill chicken and chorizos 7-8 minutes on each side. Remove, cool and cut into half inch pieces.
If using fresh corn, grill the corn. And, if grilling vegetables - brush with olive oil and grill 3-4 minutes on each side. Remove, cool and chop into small pieces. Or, if not grilling vegetables chop into small pieces for the next step.
Pre heat a large soup pot to medium temperature. Add 2 tablespoons olive oil, all the vegetables, chicken, chorizo, tomatoes, cumin, and tomato sauce. Cook for 5 minutes.
Add chicken broth, bay leaves, and hot sauce. bring to a boil and simmer for 30 minutes.
Meanwhile, on a low temperature grill place the tortillas on grill and toast lightly on both sides. Cut the tortillas into strips 1 inch long and 1/4 inch wide. Tortillas may also be cut into strips and lightly toasted in a hot oven- if not toasting on a grill. Add 3/4 of the tortilla strips to the soup during the last 5 minutes. Remove the bay leaves and season with pepper and cilantro.
Serve hot soup topped with cheese and remaining tortilla strips.
If you are in a salsa rut — walking around with your pita, looking for a refreshing twist on a dip, search no more. Having prepared this dip for numerous occasions, I asure you it has never disappointed.
And yes, my TV crew has also signed off on this recipe—as indicated by the empty bowl!
How To Grill Tips
Plum Tomatoes: Cut in half, through stem ends. Brush with olive oil and grill over high heat cut-side down, until lightly charred, about 2-3 minutes per side.
Onions: Cut horizontally into 1/2 - 3/4 inch slices, brush lightly with olive oil, and grill over high heat until tender, 3 to 4 minutes per side.
Caramelized Garlic: Slice 1/4 inch from the bottom of whole heads of garlic, rub with olive oil, and place on the grill, cut side down over low heat. After about 20 minutes, cover loosely with foil and cook until caramelized, for about 25 to 35 minutes longer. It's best to prepare multiple heads in advance, as it will keep in the refrigerator for at least two weeks.
Caramelized Garlic and Tomato Dip
From Adventures in Grilling by George Hirsch | Makes about 2 cups
Sticky, sweet caramelized garlic balances perfectly the acidic tomato. Serve with toasted crostini or pita.
12 plum tomatoes, grilled and chopped
2 heads Caramelized Garlic, pureed
1/4 sweet onion, grilled and chopped fine
4 leaves fresh basil, coarsely chopped
1/4 cup mascarpone cheese, at room temperature
Fresh ground pepper, to taste
A pinch of sea salt
In a medium saucepan, combine the tomato, garlic, onion, and basil and simmer for five minutes. Stir in the mascarpone and cook until dip is warm.
Add fresh ground pepper to taste and pinch of sea salt.
Serve as a spread or dip.
Garlic, did you know, it's part of the onion family? And its cousins include shallots, leeks and chives. The inclusion of raw garlic into your diet can have beneficial antioxidant effects. Antioxidants can help to protect the body against damaging free radicals (not the people). The medicinal properties and benefits of garlic are strongest when it is raw and crushed or very finely chopped. Garlic makes a good health supplement combined with sensible eating and appropriate exercise. Always consult your doctor or nutritionist before starting something new; regarding any change to your diet or medical condition.
What I eat today is very important, because each day of my life depends on it. - George Hirsch
Caramelized Garlic
Makes six heads
chefgeorgehirsch.com | From George Hirsch Lifestyle
6 heads fresh garlic
2 Tablespoons olive oil
one 12‑inch square aluminum foil
Pre heat oven to 325 degrees.
Lay each garlic head on its side and cut off 1/4 inch from the bottom or root end, exposing the garlic cloves. Brush with olive oil.
Place the heads, exposed end down, in a single layer in an ovenproof pan. Roast in a 325 degree oven 10-15 minutes or until light brown. Cover with aluminum foil and roast 8-10 minutes longer, or until creamy.
Allow garlic to cool and remove cloves from head as needed. Garlic may be stored in a tightly covered container in the refrigerator for several days.
To puree, crush garlic cloves with the flat of a knife.
RECIPE: No Yolk Caesar Salad Dressing
