Recipe for Health, Wealth & Good Fortune

For many Americans, New Year's means parties, football, and watching the ball drop in Times Square. But for others here and around the world the celebration wouldn't be complete without certain delicious traditional foods.

In Italy, the people welcome the New Year by tossing old things out of their windows to make room for the new and luck to enter their lives in the upcoming year. In food traditions, the Italian people cook up a dish called Cotechino Con Lenticchie: pork sausage served over lentils. This dish is eaten because of the presence of fatty rich pork sausage and lentils in the dish. Cotechino sausage is a symbol of abundance because they are rich in fat; while the coin-shaped lentils symbolize money. It is delicious.

This hearty and satisfying dish is traditionally eaten on New Year's Day to bring abundance and fortune. Cotechino is an Italian fresh pork sausage. It is creamy and delicate in flavor. It is sometimes sold precooked or boiled but the best ones are fresh. If you can't find cotechino a high quality fresh pork sausage flavored with nutmeg, cloves and pepper will suffice. 

Cotechino Con Lenticchie: Pork Sausage Served over Lentils

chefgeorgehirsch.com | George Hirsch Lifestyle

1 pound cotechino, pork sausage
1 Tablespoon olive oil
1 onion, chopped
4 cloves garlic
1 large carrot, chopped
1 bay leaf
8 whole black peppercorns
1 sprig fresh thyme
1 pound dry green lentils
4 cups chicken broth
1 bunch fresh parsley, chopped 

Pierce the cotechino with a fork in several places. 

Pre heat a large pot and add olive oil, chopped onion, garlic, carrot, 1 bay leaf, peppercorns and thyme. Simmer vegetables for two minutes and add cotechino, cook two minutes and add lentils, cover with 4 cups broth and bring to a boil. Reduce heat to low and let simmer for 45 to 50 minutes or until lentils are soft. Add additional water if necessary. 

Remove the bay leaf and discard. Spoon the lentils into a serving dish, drizzle with olive oil and slice rounds of the cotechino over the top. Sprinkle with fresh chopped parsley and serve. 

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George's Smackin' Wings

Join me + Tune-in / dvr George Hirsch Lifestyle CreateTV New Year’s Celebration Marathon Sat Dec 28th 9AM/9PM & Sun Dec 29th 3PM

+ Check local listings for the new season of GHL Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Click to watch TV Series Preview

A classic Buffalo wing, which you know heralds from the city of the same name.. is tossed into a deep fryer, then tossed into melted butter and hot sauce or finished off in an infinite number of other side sauces and condiments. 

Now friends, my Smackin' Wings are a better wing for a couple reasons... First, it's grilled with benefits from the outdoor flavor of fire-n-smoke; and the sauce is sweet, allowing you to enjoy the chicken and the side sauce. 

George's Smackin' Wings

Makes 32 pieces | from Grilling with Chef George Hirsch cookbook

chefgeorgehirsch.com | George Hirsch Lifestyle

16 chicken wings

1/2 cup olive 

1/4 balsamic vinegar

1/4 cup honey

2 teaspoon brown sugar

2 teaspoons cane syrup or dark corn syrup

1 teaspoon hot sauce

1/2 teaspoon red pepper flakes

1/2 teaspoon dried thyme leaves

2 teaspoons soy sauce

1/4 teaspoon ground red pepper

1/4 teaspoon ground nutmeg

Cut off and discard wings tips. Cut remaining wings in half. Combine remaining ingredients in large bowl until well blended, add wings. Cover and marinade in refrigerator 1 hour.

Preheat grill to medium temperature.  

Place wings on grill. Grill 15 to 20 minutes over medium coals, turning frequently. As wings begin to brown continue slowly cooking on indirect heat, until completely cooked.

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Mini Cake Hors D’oeuvres

You can't go wrong with serving crab cakes as appetizers; they're a crowd-pleaser. They are also a good complement when meat is being served as a main course dish. I suggest making mini cakes so guests can easily nibble while having an interesting pre-dinner conversation. 

Savory Crab Cakes

Makes four-six entrée servings or 20-24 hors d’ oeuvre size

chefgeorgehirsch.com | George Hirsch Lifestyle

Step One

3/4 pound Maryland lump crabmeat

2 teaspoons each- thyme, basil, parsley

3 cloves garlic, chopped fine

1/4 cup mayonnaise

3 drops of hot sauce

1 teaspoon soy sauce

1/4 cup fresh plum tomatoes, chopped

1 egg, beaten

5 drops of lemon juice

1/2 cup Fresh ground bread crumbs

1/4 sweet onion, minced

1 rib celery, minced

1 green onion, minced

Step Two
1/4 pound Maryland lump or super lump crab meat
1 cup each- fine corn meal and fresh bread crumbs, mixed for breading of crab cakes
Olive oil for sautéing crab cakes
- Mix all ingredients in step one. 
- Gently mix the remaining crabmeat in Step Two; do not over-mix.
- Preheat a non-stick pan to medium heat.
- Form crab cakes into desired-size serving pieces and place in breading mix. Lightly coat the outside of crab cakes with bread crumb mixture, forming into patties.
- Add olive oil to sauté pan and carefully place crab cakes in the pan. Cook for 2-3 minutes on each side until golden brown, turning once. 
- Serve crab cakes with lemon and cocktail, tartar, or marinara sauce on the side.

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WHITE TURKEY CHILI

New season of GHL Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Check local listings. Click to watch TV Series Preview

What to do with all that turkey? You gave goodie bags away, but there seems to be so much left, still. Well, here are a couple great ideas beyond the old turkey-n-gravy sandwich, which isn't that bad either. My number one requested one-pot meal recipe is my White Turkey Chili. It's so easy to prepare; just give all the ingredients time to simmer; a spicy and a warm way to serve turkey. 

Chef George’s White Turkey Chili

WHITE TURKEY CHILI

Makes six servings

chefgeorgehirsch.com | from George Hirsch Living it UP! Cookbook 

1 Tablespoon olive oil

1 1/2cupsonion, chopped

1/4cup celery,  chopped 

1/2cupyellow bell pepper, chopped

1  Tablespoon jalapeño pepper, seeded and chopped

4cloves garlic, chopped

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon thyme

fresh ground black pepper

3cups cooked turkey or chicken, skin removed and chopped 

3cups cannellini beans, drained and mash 1 cup

3 cups chicken broth

1 cup frozen whole-kernel corn

4 Tablespoons chopped fresh cilantro

optional: 1cup half & half or low fat milk

Pre heat a large casserole pot to medium.

Add olive oil, onion, celery, yellow pepper, jalapeño, and garlic; cook for 5 minutes. Add cumin, chili powder and black pepper. Add turkey, 2 cups of beans, broth, corn and bring to a boil. 

Cover, reduce heat, and simmer 20 minutes. Add 1 cup mashed beans and half & half to the turkey mixture. Simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently. Stir in chopped cilantro.

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Thanksgiving Countdown: Favorite Sides

This is the part of the Thanksgiving menu that does it for me. Steamy whipped mashed potatoes with flecks of caramelized garlic- my absolute favorite, especially with a side of Honey Grilled Acorn Squash. Don't get me wrong, I won't pass up on the sweet potatoes and cranberry dressing. But if my plate is too full, then I might wait on the Wild Rice Stuffing until my next serving, then pair it with some Savory Herb Gravy.

Mousseline Potatoes 

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