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George’s Gameday Mac and Cheese

George Hirsch January 28, 2020

For my NY/LI friends tune-in/dvr WLIW21 Saturdays 2:30PM

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

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It's that time of year again; chilly evenings, more events going on and tailgates to organize. That's when I turn to my crowd pleasing Mac-N-Cheese. If you're planning your Super Bowl Gameday party menu, then my Mac and Cheese is a must; you can make my mac-mix ahead. Chill it, then just bake-it just before game time. It's good time food.

Use my recipe as a guide and feel free to add smoked ham, pancetta, pulled chicken or grilled shrimp to make your own home-spin. And, serve with some crowd pleasing Gameday Sliders

gamely sliders as seen on GHL — gamely sliders as seen on *GHL*

George’s Gameday Mac and Cheese

Makes 6 servings

George Hirsch Lifestyle | chefgeorgehirsch.com

2 Tablespoons Butter

1 onion, chopped

6 cloves garlic, chopped

2 Tablespoons all-purpose flour

4 cups chicken broth

2 bay leaves

1 teaspoon fresh thyme

1 teaspoon hot sauce

pinch fresh grated nutmeg

2 cups half & half

1 cup sharp Cheddar cheese, shredded

1/2 cup Jack cheese, shredded

2 Tablespoons Parmesan cheese, grated

2 Tablespoons fresh italian parsley, chopped

1 1/2 pounds uncooked elbow, shells, or other small pasta

Melt Butter in a large soup pot or saucepan. Add onion, and garlic and sauté for 1 minute. Add the flour and cook for 1 to 2 minutes, stirring constantly. Slowly add the broth, and bring to a boil. Lower the heat, add the bay leaves, thyme, diced green chilies, hot sauce, and simmer for 10 minutes.

Stir in the half & half and heat to a simmer. Slowly add the Cheddar, Jack, and Parmesan cheeses, stirring until they melt and the sauce is smooth. Stir in the cooked pasta. Place in a serving dish and eat immediately or sprinkle with Mac Topping, and bake five minutes in a 350 degree oven.

Optional Additions:

1 cup each Chorizo or smoked sausage, chopped plum tomatoes

For the Mac Topping

4 Tablespoons butter, melted

6 Tablespoons bread crumbs

2 Tablespoons Parmesan cheese, grated

1 Tablespoon each fresh cilantro & parsley, chopped

Fresh ground pepper, to taste

Place all ingredients in a bowl and mix well.

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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.

George Hirsch Living it UP! cooking & lifestyle book

$24.95

This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

Power Pantry

George Hirsch January 6, 2020

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

+ For my NY/LI friends tune-in/dvr WLIW21 beginning Saturdays Jan 18th 2:30PM

Winter is a good time to take inventory of how many of these power foods you have on hand, restock and remind you to incorporate them into your daily diet. I also take this as a good opportunity to go through non perishables + canned goods to give to my local food pantry.

Almonds: good fiber, protein good for your heart. Go ahead and go nuts!

Apples: Vitamin C and soluble fiber and helps keep the doctor away.

Beets: rich source of folate as well as natural red pigments that may be cancer fighters; save fresh stems for salads for a double bonus.

Blueberries: big plant compounds to prevent chronic diseases. Toss in cereal and yogurt to get your day started right.

Broccoli: missed your O.J. today? Have a glass of broccoli; it’s powerhouse of calcium, potassium, folate, fiber, Vitamins A & C.

Red Beans: excellent source of iron, magnesium, phosphorus, potassium, thiamin, and copper, low fat low cal source of protein and fiber. A complete meal with steamed brown rice.

Spinach: Vitamin A and C folate. Good source of riboflavin, vitamin B-6, calcium iron and magnesium. Boost your immune system and keep hair and skin healthy. Seemed to work for Popeye.

Salmon: Omega-3 fatty acids, aids in keeping blood from clotting, good source of protein. Need more reason, just try this tasty recipe for Grilled Salmon, Irish Style.

Sweet Potatoes: high in antioxidant beta-carotene which can slow the aging process. Good fiber, fat free, and under 60 calories per tuber.

Swiss chard: a leafy green vegetable packed with carotenoids that protect aging eyes. Sorry, the DMV still requires an eye test for drivers license even if you eat your Swiss chard.

Pumpkin seeds: the most nutritious part of the pumpkin. Full of magnesium; high levels of the mineral are associated with lower risk for early death. Helpful in the dugout during a Game Day too.

Sardines: high in omega-3’s, loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as a full complement of B vitamins. Enough said.

Turmeric: more than just a yellow color to paella, it contains anti-inflammatory and anti-cancer properties.

Wheat Germ: great boost to your immune system and cardio health. Go ahead treat yourself to an ice cream topped with wheat germ, you are doing yourself good.

Vegetable Juice: when choosing, select a low sodium version because it’s filled with lycopene, an antioxidant that reduces risk of heart attack and prostate cancer.

TODAY'S RESOURCE:

To help jump start your New Year - start Living it UP! with the right tools, with a personally signed copy this January.

George Hirsch Living it UP! cooking & lifestyle book

$24.95

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Macho Nacho

George Hirsch January 2, 2020

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This shrimp nacho is a nice way to kick up post holiday meals. The shrimp is marinated in lime and tequila and then served over a bed of nachos. Even better about this recipe its a quick heat up in the oven—or brave hearts can take it outside to the grill for a smoky flavorful addition.

Cilantro Shrimp Nachos

Makes One Platter of Nachos

chefgeorgehirsch.com | From George Hirsch Living it UP! cookbook

1 pound large shrimp 26-30, peeled deveined and marinated

1/4 cup cooked or canned black beans

1/4 cup corn, cooked or grilled off the cob

2 green onions, chopped

6 jalapeno peppers, grilled & sliced

4 cups tortilla chips (assorted, blue corn, red corn, and yellow corn)

1 Tablespoon cilantro, roughly chopped

1/2 cup jack cheese, shredded

For the Shrimp Marinade:

1/4 cup lime juice

2 oz Tequila

2 Tablespoons cilantro

1 Head caramelized garlic

1 Tablespoon hot sauce

1 teaspoon cumin

2 Tablespoons corn syrup

In a medium bowl, combine all marinade ingredients. Add shrimp and allow to marinate 20 minutes in the refrigerator, drain and save marinade.

Pre-heat a grill or saute pan. Pour in the reserved marinade and bring to a quick boil. Add shrimp and cook on high heat for 4-5 minutes or until shrimp is cooked. Remove cooked shrimp from pan and reserve.

To assemble nachos- on an oven proof or grill pan, place tortilla chips, beans, corn, green onions, jalapenos, cooked shrimp and cheese. Warm on covered grill until nachos are warm and cheese melts. Top with fresh cilantro and serve with pico de gallo and guacamole.

George Hirsch Living it UP! cooking & lifestyle book

$24.95

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Recipe for Health, Wealth & Good Fortune

George Hirsch December 29, 2019

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

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George Hirsch Living it UP! cooking & lifestyle book

$24.95

George's Smackin' Wings

George Hirsch December 27, 2019

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

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