Getting Ready For Colcannon

Ireland. Most of all I enjoyed the stories of pride from the local gardeners, chefs, and pub owners. You have to take time to listen to their stories. One such person was Val Manning from Ballylickey. Yet, another story that stayed with me was from third generation pub owner Mike Collins in Adare Village. He met me with a pint of Guinness and proclaimed with pride that we were the second US TV crew to stop into his pub. He said,"Last year Connan O'Brien sat in your very seat drinking a Guinness." Mike then shared with me pictures of three generations of family that has owned that same pub. Oh, and when you go to Collins' Pub you have order the Guinness Steak Pie.  

Sharing one more Irish tradition with Colcannon.

This comforting traditional Irish dish of potatoes and cabbage was more or less created from the plentiful supply of potatoes and cabbage, originating in 18th century Cork, Ireland. Colcannon is similar to the English's bubble and squeak, only the potatoes are mashed. The other key ingredients were fresh milk, freshly churned butter and onion. This is a good side dish that can be made easily with leftover potatoes and cabbage. Serve with smoked ham or corned beef.

Colcannon (potatoes with cabbage)

serves six-eight

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds red skin potatoes, cut into large pieces

1 cup milk

6 Tablespoons butter

1 cup sweet onion, chopped

6 cups green cabbage, finely shredded

Freshly ground pepper, to taste

Boil potatoes for about 15-20 minutes, or until tender. Drain and mash potatoes with skins on, adding the milk.

While potatoes are cooking, melt 3 Tablespoons of butter in a large saute pan and add onion; cook until translucent. Add the cabbage and cover; cook for at least 5 minutes or until desired tenderness. Combine cabbage and onion mixture into hot mashed potatoes. Season with fresh ground black pepper. Top each serving with a teaspoon of butter.

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Add to Cart

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Add to Cart

Molten Chocolate Cake, aka..

 Lava cake, or HOT CHOCOLATE BERRY CUPCAKES..This sweet was created in my restaurant years ago, as a hot dessert to satisfy every chocoholic. it's my warm bit of chocolatey goodness I include in my St. Valentine's Day line up. A little like a foolproof soufflé only easier to prepare and a hit every time! 

And, guild the lilly and serve with my

Best Chocolate Sauce!

from George Hirsch Living it UP! Cookbook

HOT CHOCOLATE BERRY CUPCAKES

makes 8-10 

chefgeorgehirsch.com | George Hirsch Lifestyle

George Hirsch Living it UP! Cookbook 

1 1/4 cups all-purpose flour 

1 1/3 cups sugar 

1/3 cup *Good Dutched cocoa powder 

3/4 teaspoon baking soda 

1/2 teaspoon salt 

1 cup milk 

1 Tablespoon white vinegar 

1/3 cup vegetable or canola oil 

1 egg 

1 teaspoon vanilla 

1/2 cup fresh raspberries 

*Dutched cocoa means the cocoa underwent a process that results in milder chocolate flavor notes by reducing acidity. The dutching process can also change the color from light red to brown to black. Dutched cocoa works well in chocolate desserts such as devil’s food cake or brownies.

For the Hot Cupcake filling: 

6 ounces cream cheese, room temperature 

1 teaspoons grated orange peel 

2 Tablespoons semi-sweet chocolate, chopped 

Preheat oven to 375 degrees. 

In a medium bowl combine the flour,1 cup sugar, cocoa, baking soda, salt, and mix well. 

Combine milk with the vinegar in a separate bowl and allow to stand 5 minutes for the milk to sour. Add the oil, egg, and vanilla; mix well. 

Pour the wet ingredients into the dry ingredients and mix until just moistened. Do not over beat. 

In a small bowl combine the cream cheese, remaining 1/3 cup sugar, orange peel and chopped chocolate and mix until well blended. 

Pour the batter evenly into four or six ounce buttered ceramic ramekins or cupcake tins. Divide the cream cheese mixture into 10 equal balls and drop one into the center of each batter. Bake for 7-8 minutes. Remove the ramekins, let stand for 2 minutes, and serve with ice cream on the sid

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Add to Cart

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.

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Add to Cart

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.

Sold out

Add to Cart

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.