Piri-piri

George Hirsch Know Your Fire Fridays

I can’t think of anything better than this sauce for this week's Know Your Fire Friday. Yes you will still be lighting the grill - this is just a different kind of heat to top your grilled foods with.

Piri-piri is a Portuguese name of Brazilian origin for the African bird's eye chili. Piri-piri sauce is made by soaking dried or fresh chili’s in lemon and vinegar to make a condiment much like the Argentine chimichurri, but only with a really fiery kick. When using fresh and very ripened red chilies - you'll know they are ready to pick when the ends of pepper point straight up. 

piri-piri.jpg

A piri-piri sauce is a robust topping when used on seafood and fried fish. But you don’t have to stop there, you can also use on beef, lamb and poultry. Also, this piri-piri sauce can be added to marinades for a little extra kick. Below is a basic version, but experiment by adding a Tablespoon of coconut, coconut milk, cream, ginger and Thai basil for a Far East style. Or, you may add ketchup, brown sugar and extra vinegar for southern flavored heat.  

Using a food processor, add about 4-5 (more or less depends on your fire wish) chilies that have been roughly chopped (suggestion: use gloves), 6 peeled garlic cloves, 1/4 cup mixed cilantro and flat leaf parsley, juice of 2 lemons, 1 Tablespoon white vinegar, 1 Tablespoon sugar, pinch of sea salt and puree 30 seconds or until smooth. Slowly add 1/2 cup olive oil until blended. Pour sauce into a glass or ceramic container. Use a drop or two at a time until you’ve mastered the fire. Sauce will keep for 2-3 weeks in fridge. 

You can add a few drops of piri-piri sauce to these recipes:

Sword Fish Skewers

Chicken Tikka

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One Pan Meal

as seen on George Hirsch Lifestyle TV series 

as seen on George Hirsch Lifestyle TV series 

Looking for an easy one-pot meal? The frittata can be more than just breakfast, including brunch and lunch. Fill it with fresh veggies and good eggs like my recipe below and you'll have a powerful one-pan, moveable feast. A perfect take along for a picnic or al fresco meal. 

A frittata is also the perfect way to repurpose leftovers like roasted potatoes; add fresh herbs for added flavor like spring chives or thyme.

fritatta waterside

Fresh Herb Frittata

Makes six servings

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1 Tablespoon olive oil

10 eggs, well beaten

2 Tablespoons water, optional  

1/4 cup pancetta 

4-6 each baby Yukon potatoes 

1 shallot or 1 Tablespoon sweet onion 

1 green onion 

1 Tablespoon fresh basil, chopped

1/2 cup fresh mozzarella, sliced into small pieces  

1/4 teaspoon hot sauce

fresh ground black pepper

Pre heat a large oven proof sauté pan. Preheat oven to 350 degrees. 

Beat eggs with water, basil, parmesan cheese, hot sauce, nutmeg, and pepper. 

Add olive oil to sauté pan, cook pancetta until slightly tender. Add shallot and potatoes cook until potatoes are tender. 

Add pepper and hot sauce to eggs. Pour eggs over the filling and place the pan over medium heat. Stir egg mixture 2-3 times or just enough to mix eggs and potatoes. When the eggs begin to set, lower the heat and cook on medium heat for 3-4 minutes, top with fresh mozzarella and green onion. 

Cover or place pan in oven for additional 1-2 minutes or until firm yet moist. 

Top with fresh basil. Serve warm or room temperature.

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13 EPISODES on 4 HD-DVD Disk Set, season one
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AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

Summer Garden Pasta

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If you are looking for that under thirty minutes to-cook-to-table dish without compromising flavor for time, this is it. And, variations on this recipe are very easy to do. My summer garden sauce recipe is without a meat/protein in the ingredients, but feel free to add grilled sausage, chicken, or shrimp if desired. Adding fresh summer corn adds sweetness and a little texture to this fresh pasta dish.

This pasta sauce is great served warm or chilled added with a tube shaped pasta.

Chef George Hirsch Summer Pasta

George's Summer Garden Pasta

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 pound spaghetti or linguini

1/4 cup extra virgin olive oil

1 green zucchini squash, cut into small pieces 

4 cloves garlic, peeled and chopped fine

¼ sweet onion, chopped

1 pint grape tomatoes, split in half

½ cup fresh basil, chopped

1 cup fresh green beans, split and steamed

1 ear fresh corn on the cob, steamed and removed from cob

½ cup fresh ricotta

¼ cup parmesan cheese

pasta water, variable

4 fresh basil leaves to top pasta

fresh ground pepper to taste

Note: The amount of pasta water you will need to add to sauce will depend on the quality of pasta you use and how hot your pan is when adding water to pasta. 

Pre heat a large saute pan to medium heat while waiting for water to boil. Add 2 Tablespoons of olive oil, green squash and cook for 2-3 minutes until light brown in color. Add onion, garlic, tomatoes, corn and ½ of the basil. Cook for about 5 minutes over a low heat, until the tomatoes cook down. Meanwhile, steam green beans al dente and reserve. 

Bring a large pot of water to a good rolling boil. Cook the pasta until it is al dente, reserving a small amount of pasta cooking water.

Remove saute pan from the heat and reserve. Drain the pasta, and immediately toss it into the saute pan, mix well. Immediately add the remaining olive oil to the hot pasta and blend using a large kitchen fork or tongs. Add a 1/4 - 1/2cup of pasta water and continue to mix well. Top with remaining basil.

Top with additional cheese, basil, and freshly ground black pepper. Serve immediately with a small scoop of fresh ricotta and a basil leaf. 

13 EPISODES on 4 HD-DVD Disk Set, season one
Sold out
13 EPISODES on 4 HD-DVD Disk Set, season one
$19.95

AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.