Chocolate Sauce, take a dip

This is one of those sauces that is a must in every chef's repertoire. It's a classic. In a matter of minutes, you can turn a simple sweet into chocolate decadence. So set aside the guilt and go ahead - dip, drizzle, and dunk your way through fresh strawberries, ice cream, and cake. 

Chef George's Chocolate Sauce

One study has shown that the smell of chocolate may actually relax you by increasing theta waves in the brain. Yes, we all have them.

Does chocolate contain any nutrients? Yes, it does, in small amounts. A 1.5-ounce milk chocolate bar contains recommended daily values of the following vitamins and minerals:

 • 3 grams of protein • 15% of the Daily Value of riboflavin • 9% of the Daily Value of calcium • 7% of the Daily Value of iron

When choosing chocolate, look for a shiny finish, which is a sign that the chocolate was heated at the right temperature for the right amount of time. Also, look for a crispy snap when chocolate is broken into pieces. Choose a good chocolate for a sauce like Lindt, Callebaut, or Scharffen Berger. In a pinch, chocolate chips will do. This very decadent sauce is ideally served with fresh strawberries. Note: this chocolate sauce recipe is not ideal for coating dipped strawberries. Chocolate Sauce Recipe Below

Dip or Drizzle Chocolate Sauce On Your Favorite Cookies

George's Chocolate Sauce

Recipe by Chef George Hirsch | George Hirsch Lifestyle TV Series

Makes about two cups

8 ounces semisweet chocolate, chopped

3 Tablespoons pure cane granulated sugar

3/4 cup cream

3 Tablespoons corn syrup

1 teaspoon pure vanilla extract

Optional: 1 Tablespoon Brandy or Grand Marnier

Place chopped chocolate in a bowl and set aside. 

Place cream, sugar, and corn syrup in a small pot. Heat to a boil stirring constantly. As soon as it reaches a boil pour directly over chocolate and stir until all chocolate has melted. Add vanilla and brandy.

Use immediately or cool, cover and refrigerate for up to two weeks. To reheat, heat the amount you need over a double boiler and stir until just melted.

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Chocolate Mousse Trifle

Celebrate Valentines every day and share the love

You may want to order 2, one for the trifle, one to eat while the trifle chills!

Chocolate Mousse Trifle with Hampton Baking Co. Classic Brownie Cookies

makes four servings 

chefgeorgehirsch.com | George Hirsch Lifestyle

2 cups whipping cream

2 teaspoons of pure cane sugar

1/2 teaspoon vanilla 

10 ounce dark chocolate, chopped 

1 teaspoon fresh grated orange zest (optional) Mixing & Assembly Directions, See Below

PBS chef George Hirsch & chef Alex Goetzfried Telecare TV for Hampton Baking Co. 

In a large bowl beat whipping cream at medium speed until still peaks form, add sugar and vanilla. Do not over whip. reserve 1/4 cup of the whipped cream. 

Melt chocolate over a low heat double boiler, no higher than 95 degrees, just until melted. Do not over heat.

Pour 2/3 of melted chocolate over whipped cream; fold chocolate into until completely mixed, then pour remaining 1/3 chocolate and repeat. Refrigerate for one hour. 

Assemble trifle with Hampton Baking Co. Classic Brownie Cookies lining a wide glass bowl. Layer with chocolate mousse, chocolate sauce, more Classic Brownie Cookies and top with whip cream and fresh berries. Cover and chill for one hour.

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Chicken Chipotle Tostada

Much like an open faced sandwich or pizza, tostadas usually have a base of corn, sometimes flour tortillas that are toasted; usually by frying in oil but can also be toasted on a grill or griddle resulting in easier preparation and a much healthier version without sacrificing taste. What really makes for great tasting tostadas is the toppings with a variety of flavorful condiments such as beans, cheese, crema fresca (somewhat like crème fraîche), sour cream, chopped cabbage or lettuce, sweet onions, jalapeños, guacamole and salsa. 

CHICKEN CHIPOTLE TOSTADA 
From George Hirsch Living it UP! 
chefgeorgehirsch.com | George Hirsch Lifestyle

Makes 4
4 6-Inch Flour tortillas; or very fresh corn tortillas
2 Tablespoons olive oil; for tortillas
2 Chicken breasts, marinated grilled and thinly sliced
1/4 cup monetary jack cheese, shredded

Optional toppings: Pureed pinto beans, chopped sweet onions, finely shredded cabbage or lettuce, sliced jalapeños, guacamole, tomatillo sauce, salsa, crema fresca or crème fraîche, or sour cream.

For The Chicken Marinade: 
Juice of two limes
1 Tablespoon olive oil
2 oz Tequila
2 Tablespoons cilantro
4 cloves garlic, chopped
1 Tablespoon chipotle hot sauce
1 teaspoon cumin 

Combine all marinade ingredients in a medium bowl and mix together. Pour over chicken, cover and place in refrigerator for two hours. 

Preheat grill or griddle to medium high. 

Grill chicken 4-5 minutes each side or until done. Do not overcook. After grilling and cooling chicken breasts, slice into small pieces.

For the Chipotle Sauce:
1/4 cup orange juice
2 Tablespoons barbeque sauce
1 Tablespoon chipotle hot sauce
1 Tablespoon fresh cilantro, chopped

Mix all ingredients in a small pot and simmer for 3 minutes and cool. 

To Assemble Tostadas:

Lay tortillas flat and brush with olive oil, top with pureed pinto beans, sliced grilled chicken, cheese, chipotle sauce, and cilantro. 

Place Tostada on grill, griddle on a medium/ low temperature; or bake in a pre heated 375 degree F oven.  

Bake for 2-3 minutes, remove when cheese melts and tortillas are light brown. 

Serve with fresh cilantro, wedges of fresh limes and your favorite toppings such as chopped sweet onions, finely shredded cabbage or lettuce, jalapeños, guacamole, tomatillo sauce, salsa, crema fresca or sour cream.

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Join Me This Sunday

Join me this Sunday January 14th, 4:30PM EST for a SWEET SURPRISE!

What a cooking priest? Don’t let those vestments fool you, Msgr. could easily trade them in for a chefs coat, he knows his way around the kitchen! As I, he shares the belief that food is the common denominator and when breaking bread and we sit around the table there is bond of spiritual love like non other. 

This is why I am such a supporter of Telecare TV and their TV ministry. Like many other celebrity supporters, over the years I have enjoyed many good times with Msgr Jim on Real Food and Good News programs. I hope you join me this Sunday January 14th, 4:30PM EST when I share one of my most popular recipes and chat with Msgr Jim on all good things. Tune-in or watch live online Telecare TV . 

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GameDay Gumbo

A good gumbo takes time, a great gumbo takes longer…

Whether it’s a stew or soup-like, there is nothing more satisfying than a hearty bowl of Gumbo..

Gumbo is truely Cajun and the official state dish of Louisiana; one that celebrates their heritage of sustenance off the land. There are numerous ingredients that can be added to a gumbo, but it's really all about utilizing what’s on hand. Chicken, duck + rabbit are the usual meats, along with ham and sausage. A seafood gumbo can contain shrimp, crab and oysters. However, the basics ingredients used in any gumbo are the “holy trinity” consisting of onion, celery and green peppers, thickened with a dark roux.  

Additionally, the make up of a Cajun Gumbo is the use of heritage ingredients such as the African vegetable okra, together with the cooking influences of local Choctaw Indians, French, German and Spanish settlers. The addition of tomatoes is more Creole and not of Cajun influence. I believe the addition of tomatoes with all the other ingredients in the gumbo pot provides a wonderful mix of culture and full flavor. With such a rich culture as Louisiana has it is important to note that the preparing of a gumbo goes far beyond the making of this ‘stew’ and really brings together the community.  

This new kind of gumbo may just be stepping back to the Cajun way - with everyone contributing to the pot for the goodess of the stew.

For MY GUMBO RECIPE

A good gumbo takes time, a great gumbo takes longer. 

So what’s the hurry? I learned this lesson first hand from some good Cajun friends who take the better part of a day assembling, cooking and stirring the gumbo pot. Results of this time honored patience is a great ol’ time exchanging conversation and stories with friends along with a brat or two and some chilled long necks until the gumbo is served.  

GameDay Gumbo Recipe | Adapted from Gather ‘round the Grill

Makes 8-10 servings 

2 Tablespoons olive oil

3 pound whole chicken, cut into 8 pieces; or substitute 4 boneless thighs or breasts

1 pound andouille or smoked sausage, chopped

3 Tablespoons Butter

3 Tablespoons all-purpose flour

1 large onion, chopped

1 green bell pepper, chopped

3 green onions, chopped

1 rib celery, chopped

6 cloves garlic, chopped

2 cups canned crushed tomatoes

8 cups chicken broth

1 Tablespoon hot sauce

1 teaspoon thyme, sea salt

2 bay leaves

1 cup okra, fresh or frozen, sliced

1/2 pound small shrimp, peeled & deveined

2 teaspoons gumbo file powder dissolved in 1/4 cup chicken broth

2 Tablespoons Italian (flat leaf) parsley, rough choppedf

Fresh ground black pepper

Heat a large soup pot to a medium temperature. Add olive oil and chicken and cook on all sides until light brown. 

Add sausage and brown. Add butter, melt then add flour and cook for 10 minutes stirring until the roux (flour & butter) is light brown. 

Add the onion, and cook until a light golden color, stirring occasionally. Add the green bell pepper, green onion, celery, and garlic, and cook for 2 minutes. 

Add the canned tomatoes, chicken or vegetable broth, parsley, hot sauce, thyme, bay leaves, sea salt, and fresh ground black pepper. Bring the gumbo to a boil and then simmer for 30 minutes. 

Remove chicken and reserve until cool. If using bone-in chicken remove meat from chicken bones and chop chicken meat into 1/2 inch pieces  and return meat to soup pot. Simmer gently for 2 additional hours. 

Remove bay leaves, add okra and simmer ten minutes. Add shrimp five minutes before serving. Mix in the dissolved gumbo file. 

Serving suggestion: Serve with a scoop of steamy hot rice, top with additional parsley and chopped green onions. 

Note: Gumbo file can be found in the spice section of your supermarket.

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