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Nana’s Meatballs as seen on George Hirsch Lifestyle TV Series
Chef George prepares Nana's Meatballs on George Hirsch Lifestyle TV series
George's Nana’s Meatballs
Makes 12 Jumbo, 24 large or 40 mini meatballs
chefgeorgehirsch.com | George Hirsch Lifestyle
3 pounds ground beef, 80 / 20 blend; can use a combo of beef, pork, and veal
4 cloves garlic, minced
1/2 sweet onion, chopped fine
2 eggs, cracked and beaten
1/4 cup Parmesan cheese
2 Tablespoons fresh Italian parsley, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
3 cups day-old Italian bread, pulsed into crumbs
1/2 cup chicken broth, to soften bread crumbs (variable amount may have to add more broth just to soften crumbs)
Fresh ground black pepper
* Note all ingredients should be very cold before blending.
In a mixer or by hand mix all ingredients until well blended. Dip hands in ice water before shaping into round balls.
Spray an oven-roasting pan with grease spray.
Use an ice cream and scoop up meatballs; roll by hand until they are shaped round. Do not over handle as to not over warm-up meat. Repeat until all meat is used up. Do not overcrowd meatballs to make it easier to move them while baking.
Refrigerate meatballs for at least 30 minutes to chill. Prepare Tomato Sauce below.
Preheat a large heavy gauge sauté pan to high heat, or if making a large quantity of meatballs brown in a hot oven at 425 degrees F.
Roast meatballs for five minutes in the oven or on the stovetop just until they begin to brown. If roasting gently shake the pan to move meatballs to turn over or use a spatula for meatballs if browning in sauté pan. Continue cooking for a few additional minutes (or less if mini) or until meatballs are brown on the outside. Meatballs will not be fully cooked and will continue to cook in tomato sauce.
Remove meatballs with a spatula and add to gently simmering sauce and continue cooking for 20-30 minutes.
For the Tomato Sauce:
2 Tablespoons Olive Oil
1/2 cup minced sweet onion
6 cloves garlic, minced
2 (28 ounces) cans crushed San Marzano Tomatoes
2 (6.5 ounce) cans tomato sauce
1 Tablespoon dried basil leaves
1/2 teaspoon oregano
Fresh ground black pepper
2 Tablespoons each fresh chopped parsley and basil
In a large saucepot sauté add olive oil, onion, and garlic over medium heat until light brown. Stir in crushed tomatoes and tomato sauce. Season with dried basil, oregano, Italian seasoning, pepper, and half of the parsley. Simmer, covered, for about 10 minutes, stirring occasionally. Add cooked browned meatballs and top with fresh chopped parsley and basil before serving.
Grilling Steak Chimichurri
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The weekend is here. With warm weather still here summer is flying by. I'm planning a tailgate and grilled Steak Chimichurri is on the menu. Chimichurri also spelled Chimmichurri is an Argentine marinade and sauce for steak. It's prepared simply by combing, fine chopped parsley, fresh chopped garlic, olive oil, lemon juice, red pepper flakes, sea salt and pepper. The exact amounts? If you ask my dear Argentinean friend, she would tell you- no measure, just mix and taste; measure with your heart. Then do the tango. Note, I choose not to dance, I rather grill!
Preheat grill to high heat. Grill on high heat for two-four (depends on thickness of meat & temp of grill) minutes on each side, brushing with marinade while cooking.
Lower heat and allow to cook slowly to desired doneness. Remove from grill and allow meat to rest 5 minutes before slicing. Slice meat thinly against the grain.
Serve Sliced London Broil topped with Chimichurri.
Steak Tips:
- For the juiciest of steak, allow meat to rest 5 minutes before slicing.
- Slice meat thinly against the grain for tender sliced meat.
Know Your Fire Fridays: Carne Asada
Carne asada is more than just sliced grilled steak, it’s the equivalent to describing the social BBQ event. So when preparing a Carne Asada, you are really creating a social experience.
The Spanish name Carne Asada translates to roasted beef, meaning grilled marinated beef. Mexico is its origin, which lucky for us, this dish spread to America's bordering states Arizona, California and Texas. I've had some of the best carne asada while in San Antonio. Keep in mind, it's the marinade that really makes the difference here.
The accompaniments are just as important as the beef itself. It must include a good pico de gallo (salsa) and naturally ripened avocados (when available); which will set it apart from just ordinary grilled steak.
Serving Suggestions:
To improve on the juicy charred steak presentation, wrap in freshly made, warmed tortillas from the griddle.
The grilled sliced steak can be served simply as the main ingredient with fresh lemon or lime and chopped cilantro.
Other accompaniments; grilled sweet onions, quesso, and frijoles charros (cowboy beans).
Carne Asada
recipe by Chef George Hirsch | Makes 10-12 servings
Adapted from Adventures in Grilling with George Hirsch
3 pounds flank or skirt steak, trimmed
1 package corn or flour tortillas, 4-5 inch size
1/4 cup olive oil
1/4 cup parsley, washed, dried and chopped
1/4 cup cilantro, washed, dried and chopped
juice from 3 fresh limes, about 6 Tablespoons
1 Tablespoon red wine vinegar
4 cloves garlic, chopped
2 fresh jalapenos, seeded and chopped
2 teaspoons chili powder
1 teaspoon cumin seeds, toasted
pinch of sea salt
Freshly ground black pepper
1 ounce of tequila
In a small food processor mix parsley, cilantro, lime juice, vinegar, garlic, jalapenos, chili powder, cumin seeds, salt, fresh ground pepper, and olive oil just until blended. Add tequila and pour marinade over steak. Allow to marinate for at least 1 - 4 hours.
Light a grill on high or use an iron grill pan on the stovetop.
Grill until the meat is charred on the outside and rare within, about 4-5 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak across the grain. Warm tortillas on a griddle or pan, and serve with desired toppings and pico de gallo.
For Taco Toppings:
Use fresh chopped sweet onion, ripe avocados, tomatoes and queso fresco.
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Flatbread Pizza as seen on George Hirsch Lifestyle
Potato Flatbread Pizza as seen on George Hirsch Lifestyle
When it comes to making any type of flatbread pizza let imagination and the season rule your toppings. I love a caprese style pizza when there is an abundance of vine ripe tomatoes. My white flatbread pizza is also a crowd pleaser with its warming crunchy toppings.
Potato Flatbread Pizza as seen on George Hirsch Lifestyle
Potato Flatbread Pizza
Makes four servings
chefgeorgehirsch.com | George Hirsch Lifestyle
For the toppings:
Baby Yukon Potatoes, sliced thin
Cipollini Onions, sliced thin
Feta, crumbled
Calamata Olives, pitted and sliced
Drizzle top with olive oil before baking.
425 degree F. oven 5-7 minutes
Mix Dough and place in a bowl lightly coated with olive oil. Cover loosely with a towel or plastic wrap. Place in refrigerator overnight.
Next day, pre heat *oven to 475 degrees F.
Stretch out dough to a rectangular shape and cut into two pieces. Sprinkle a teaspoon of fine grind corn meal on the surface of a heavy gauge pizza pan or sheet pan. Place the two pieces of dough on the top of corn meal. Brush top lightly with olive oil.
Place toppings in this order on dough; potatoes, onions, feta, olives and olive oil. Sprinkle slightly with sea salt and fresh ground black pepper.
Bake for 8-10 minutes or until pizza flatbread crusts are fully baked. You can check for doneness by tapping on the edge of the dough with your finger. It will have a hollow sound when done.
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Caprese Flatbread Pizza as seen on George Hirsch Lifestyle
