George's Gameday Posole

A traditional Mexican dish from the pacific coast region of Jalisco; Posole is a thick soup made with hominy–dried corn with the hull and germ removed. Makes any large gathering a fiesta!

George's Gameday Posole

Makes 8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds pork shoulder chops

1/2 cup Posole Pork Rub

3 Tablespoons olive oil

1 sweet onion, sliced thick, grilled and chopped

4 jalapenos, roasted on grill; split seeded and chopped

6 cloves garlic, chopped

4 cups hot chicken broth

4 cups canned hominy, drained and rinsed

1 Tablespoon coarsely chopped fresh cilentro

3 fresh red radishes, sliced thin

1 cup fresh cabbage, finely shredded

Rub pork on all sides with Posole Pork Rub, and refrigerate for at least two 2 hours or overnight.

Pre heat large soup pot  to high heat.

Brush chops with 2 Tablespoons olive oil. Add chops and sear pork on both sides until browned and not fully cooked. Add 1 Tablespoon olive oil, chopped onion, garlic, and cook for 2 minutes. Add the hot broth, jalapenos, hominy and simmer for 1 hour. Remove chops, cool and chop meat into small pieces. Put pork back into soup. Continue cooking for 30 additional minutes. The longer and slower the soup simmers the better.

Stir in cilantro and serve bowls of soup topped with sliced radish, shredded cabbage, and with warm corn tortillas.

Posole Pork Rub

2 Tablespoons brown sugar

1 Tablespoon each: ground cumin, black pepper, garlic powder, sweet paprika, chili powder, thyme

1/2 teaspoon each: nutmeg, allspice

Combine all ingredients in a small bowl and mix well. Store in a tightly sealed container.

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Gameday Sandwich

Gameday, just wouldn't be the same without some slow cooked version of pork; however here's a quick version if you don't have the time. And, using chicken can also make a game changer! 

FOR MY Dry Rub Recipe

TIP: Pork can be safely cooked to medium rare at a final internal temperature of 145 degrees F, as measured by a food thermometer, followed by a three minute rest time. 

Grilled Schweinefilet Sandwich

Makes four Sandwiches | Adapted from Adventures in Grilling Cookbook by George Hirsch

1 1/2 pounds pork loin cutlets, trimmed

Juice of two lemons

2 Tablespoons olive oil

2 Tablespoons honey

2 Tablespoons ketchup

6 cloves caramelized garlic

2 teaspoons sweet paprika

1 teaspoon chili powder 

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon sea salt

Fresh ground pepper, to taste.

Place the cutlets between two sheets of plastic wrap and pound thin with a meat pounder or the bottom of a heavy skillet.

Combine the lemon juice, olive oil, honey, ketchup, caramelized garlic, paprika, chili powder, rosemary, thyme, sea salt and pepper in a small bowl and mix well.

Add the pork cutlets and refrigerate for one hour, turning the meat occasionally.

Pre heat the grill to high. 

Remove the meat from the marinade and grill for 2 to 3 minutes on each side, basting occasionally with the remaining marinade. Remove meat from the grill and allow meat to rest 2-3 minutes. Serve on favorite breads such as chiabita, kaiser roll, baguette,  focaccia, or sliders.

Optional Fillings for Sandwich: Grilled peppers, sliced tomatoes, pickles, arugula, micro-greens, or  Top with Dill Sauce or favorite dressing.

Optional Side: Savory Slaw Recipe

For the Dill Sauce: Mix 1/2 cup mayonnaise, 1/2 cup plain yogurt, 2 Tablespoons Dijon mustard, juice from one fresh lemon, 1/4 cup chopped fresh dill, 1 Tablespoon caper, 1/2 teaspoon hot sauce, and fresh ground black pepper.

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Blue Food

With just 80 delicious calories per cup and virtually no fat, blueberries offer us many important nutritional health benefits. 

Blueberries are an excellent source of dietary fiber, and possess antioxidant properties as well. These important antioxidants help neutralize free radicals can prevent cancer, cardiovascular disease and other age-related conditions such as Alzheimer's. 

Blueberries are also high in Vitamin C. In fact, a serving contains about 14 mg or almost 25% of daily requirement for Vitamin C. Vitamin C is needed for the formation of collagen and to maintain healthy gums and capillaries. It also aids in the absorption of iron and promotes a healthy immune system.

There are many ways to incorporate blueberries into your diet with a healthy breakfast including a parfait of blueberries, yogurt and granola.

Blueberries are also an excellent way to add sweet and tart flavor to pork, poultry or fish with sauces, salsas and chutneys. Simply simmer blueberries with balsamic vinegar, sweet onion, garlic and peppers. 

Create desserts with blueberry toppings with cinnamon, vanilla, ginger, and mint. Garnish desserts topping off with fresh blueberries like a Creamy Rice Pudding from George Hirsch Lifestyle TV series.  

And a few fun facts:

The blueberry is the official state fruit of New Jersey.

There are only three fruits native to North America; blueberries, cranberries and Concord grapes.

The blueberry muffin is the most popular muffin in the U.S.

Deep Dish Dinner

Change things up on the menu. It might be time to make a warm and comforting Chicken Pot Pie. This recipe is perfect for leftovers as well. The great thing about this recipe is you can assemble all the ingredients the day before, refrigerate and bake it in less than an hour before dinner. Make individual pies for fun or for serving up practical portions.

For a fancier serving suggestion assemble the potpies in individual ovenproof size dishes. 

Chicken Pot Pie

Makes 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle 

*1 pound skinless, boneless chicken breast, cubed

1 cup carrots, diced

1/2 cup celery, peeled & chopped

1/2 cup fennel, chopped

1 cup Yukon potatoes, peeled and diced

1 bay leaf

1/3 cup butter

1/3 cup chopped onion

2 cloves garlic, chopped

1/3 cup all-purpose flour

1/2 teaspoon each thyme, hot sauce

1/4 teaspoon each sea salt, fresh ground black pepper

pinch fresh grated nutmeg

1 3/4 cups chicken broth

2/3 cup milk

1 cup frozen green peas

*2 (9 inch) unbaked pie crusts, or 1 Puff Pastry Sheet 

1 egg, with teaspoon milk, beaten for egg wash

Preheat oven to 375 degrees.

In a saucepan, combine chicken, carrots, fennel, celery and bay leaf. Add just enough of broth to cover and simmer for 15 minutes. Remove from heat, cool and set aside. Remove bay leaf and discard.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, thyme and hot sauce. Slowly stir in remaining chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat, cool, add peas and potatoes and set aside.

Place the chicken mixture in bottom of a lightly pre-baked (see note) pie crust. Pour cool chicken mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Brush top lightly with egg wash. Do not puddle egg wash on top of dough or top will burn. 

Bake in the preheated oven for 20 to 25 minutes, lower temperature to 325 degrees or until pastry is golden brown and filling is bubbly. Cover edges with foil if it becomes too dark. Cool for 10 minutes before serving.

chicken pot pie with heart crust

Note: A wet sauce added to a bottom crust pie shell requires the pie dough to be slightly pre-baked to avoid it becoming soggy and raw. Place your bottom pie crust in the bottom of the pie pan or serving dish. Cover lightly with aluminum foil outlining the crust so it will bake blind (no color). Bake for 5 minutes in a 350 degree oven. Remove and proceed with recipe as directed.

Optional serving suggestions:

*You may use boneless dark meat or 2 cups leftover pre-cooked chicken.

- Serve in individual crocks. Pour chicken mixture into crocks and place dough over each one.

*George’s Favorite Pie Crust

Makes 1 pie or 2 bottom crusts

1/2 cup butter

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1 teaspoon baking powder

1/2 cup cold milk

Chill the butter and milk before you begin. Chilling keeps the pie crust flaky and prevents the fat pieces from melting into the flour and becoming tough. 

Next, mix the flour, salt, sugar and baking powder. Cut the chilled butter into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands. The mixture should have fat lumps no larger than the size of raisins. If making pie crust in the summer time cool off the flour by measuring your flour and refrigerate one hour before making dough.

Pour in the chilled liquid just until the milk is absorbed, mixing gently with a fork. You should be able to gently press the dough into a ball. Mix the dough as little as possible: you don't want to cream the lumps of butter into the flour. A crust without lumps of butter will be dense, not flaky. Note that humidity will affect how much liquid the flour will absorb.

Split the dough into two parts; 2/3 and 1/3 (2/3 for the bottom and 1/3 for the top). Pat them into balls, flattening them slightly, and wrap them in plastic wrap. The dough needs to rest in the refrigerator for at least 30 minutes. Overnight is preferred. Chilling lets the flour absorb all of the liquid, lets the dough relax and become more elastic, and keeps the fat in separate pieces which will give the crust a lighter texture when it is baked.

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Grilled Fillet of Beef with Red Wine Sauce

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The ultimate prized piece of beef is the fillet mignon, the center of the beef tenderloin. Because this cut of beef has no fat on the surface, it should be brushed with oil before cooking. The cooking times for beef will vary according to the temperature of the fire as well as the temperature of the meat and the air. A beef fillet, or beef tenderloin, is the most tender of all beef cuts. It contains no bone or fat. Although the fillet is fork-tender, it lacks a real beefy flavor so it is often seasoned before roasting and served with a sauce

Grilled Fillet of Beef with Red Wine Sauce

chefgeorgehirsch.com | adapted from Know Your Fire Cookbook

2 pound beef tenderloin roast, trimmed

2 teaspoons hot sauce

1/4 cup prepared mustard

2 Tablespoons coarsely crushed peppercorns

1 teaspoon Italian parsley, coarsely chopped

2 Tablespoons olive oil

For the Shitake Mushrooms & Red Wine Sauce

2 Tablespoons sweet butter

1 cup sliced shitake mushrooms

2 shallots, finely chopped or 2 Tablespoons chopped onions

1/4 cup dry red wine 

1/2 teaspoon dried thyme

1 Tablespoon sherry, optional

Preheat the grill or grill pan to high.

Rub the meat with the hot sauce and spread evenly with the mustard on all sides. Mix the peppercorns and parsley together and pat onto the meat. Brush beef with olive oil. 

Sear the meat on the grill until it is brown on all sides. Lower the heat to medium and finish cooking to desired doneness. For rare, the approximate time is 7-8 minutes per pound, 8-10 minutes for medium rare, 10-12 minutes for medium. Cool the meat slightly for five minutes and slice thin. 

Meanwhile, in a saute pan melt the butter over medium heat and add the shitake mushrooms and shallots. Cook, stirring frequently, until the mushrooms begin to get a little color. Add the wine and thyme and cook 1 minute. If inclined, add the sherry.

To serve, garnish the steaks with the mushrooms and red wine sauce.

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