Bacon Wrapped Meatloaf with Mushroom Sauce

George Hirsch October 3, 2020

Bacon-Wrapped Meatloaf

Makes 1 large loaf or 3-4 mini loaves; about 6 servings

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8 strips bacon

2 Tablespoons brown sugar

1 ½ pounds 80 / 20 ground beef; or use combo of pork, veal, or turkey

½ sweet onion, finely chopped

1 stalk celery, finely chopped

1 large egg, beaten

4 cloves garlic, chopped fine

1/4 cup Parmesan cheese

2 Tablespoons fresh Italian parsley, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

3 cups day old Italian bread or panko pulsed into crumbs

1/2 cup milk or beef broth, add to bread crumbs to soften

½ teaspoon sea salt

fresh ground black pepper

* Note all ingredients should be very cold before mixing.

Cut bacon strips in half crosswise and coat with 2 Tablespoons of brown sugar. In a large sauté pan, blanch (partially cook) the sugared bacon for 2 minutes to render some excess fat. Do not overcook.

Heat grill to medium heat or an oven to 350 degrees F. Line a baking loaf pan with foil or parchment paper and lightly oil the parchment paper or spray with nonstick cooking spray. Line the inside of the loaf pan/s with blanched bacon; bacon slices should hang over the top of the loaf pan.

In a large bowl, combine the ground meat, onion, celery, garlic, milk-soaked breadcrumbs, egg, basil, oregano, parsley, cheese, salt and pepper. Mix until all ingredients are blended together, but do not over mix. Divide the mixture into 1 large or 4 mini loaf pans. Press the meat mixture into the prepared parchment paper-lined and bacon baking pans, removing any air pockets.

Fold the bacon slices over the top of the meat to seal in the meat. Refrigerate for 1 hour.

Bake until meatloaf is firm, about 1 hour for the large loaf or 35 minutes for mini loaves. Remove loaf pans from grill or oven and cool completely.

Pre heat grill to high heat or oven to 400 degrees F.

Unmold meatloaf from loaf pans, and place on a hot grill or on a roasting pan if using the oven. Grill 4-5 minutes on each side or 10 minutes in the oven until meatloaf is hot and bacon is crispy. Remove from grill / or oven and serve with a mushroom pan gravy or barbeque sauce.

George Hirsch's Mushroom Sauce

Makes 4 Servings

2 Tablespoons olive oil, 1/2 cup sweet onion, chopped fine, 1/2 cup crimini mushrooms, sliced, ½ cup white button mushrooms, 1/2 cup Portobello mushrooms, grilled and sliced, ½ teaspoon dried thyme, Pinch nutmeg, 1 cup beef broth, or beef au jus, 1/4 cup dry white or red wine

Preheat a large sauté pan to a high on side burner or gill top. Add olive oil and onions and sauté for one minute. Add the mushrooms and sauté until they are light brown, about 5 minutes. Add wine, and broth, simmer for 2 minutes. Serve sauce over top Double Grilled Meatloaf.

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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

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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

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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
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Hush Puppies

George Hirsch August 28, 2020

Manhattan Seafood Style Chowder watch.jpg

Depending on where you are in the world, I believe there is some variation of hush puppies or cornballs cooked in every culture, either savory or sweet - such as the falafel, sorullitos, and festivals. Typically you may think of hush puppies as a BBQ or seafood side dish; originating in the southern region of the USA - tasty comfort food. Yes, I included my own version of it in my Know Your Fire Cookbook. Perfect to serve along with fish and shellfish, such as my ultimate Seafood Chowder from George Hirsch Lifestyle TV series.

Where the name HushPuppies came from:

The name "hushpuppies" is often attributed to southern cooks who would fry some basic cornmeal mixture (possibly that they had been bread-coating or battering their own food with) and feed it to their dogs to "hush the puppies" during cook-outs or fish-fries.

Hush Puppies

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1 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup milk

1 egg, lightly beaten

2 Tablespoons melted butter

1 Tablespoon fine chopped parsley

Vegetable oil for frying

* optional suggestions: onions, hot pepper, crisp cooked bacon, finely chopped ham or crab meat

***Hush Puppies are great to serve with Beer battered Cod***

Combine cornmeal, baking powder, salt and pepper in a medium bowl. Add the milk, add egg and beat with a whisk or fork until the batter is smooth and no lumps remain. Stir in the butter, parsley and set the batter aside for 15 to 20 minutes.

Fill a deep saucepan or deep-fat fryer with 2 to 3 inches of vegetable oil and heat to 360 degree F. Scoop up a scant tablespoon of batter off the spoon or with a small ice cream scoop into the hot fat and when the hush puppies rise to the top in about 1 minute, turn them over and cook until evenly brown, about 2 minutes total. Remove and drain on a wire screen cooling rack. Do not drain on paper towels as they will become soggy. Hush Puppies should always be served piping hot. Serve with a garlic aioli and or sweet chili sauce.

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Refreshing Fruit or Vegetable?

George Hirsch July 28, 2020

Watermelon happens to be a vegetable! That's right, watermelon was officially declared a vegetable and also named Oklahoma's official state vegetable in 2007. The watermelon is related to the squash and pumpkin family; on the good side of the family.

Believe it or not- watermelon has higher concentrations of the antioxidant lycopene than any other fresh fruit or vegetable. A two cup serving of watermelon contains almost nineteen mgs versus four mgs contained in tomatoes and has only 48 calories; but can provide 25 percent of your recommended daily intake of Vitamin C.

Tip. Pick a melon that feels heavy for its size, that's an indication it's juicy and fresh. Enjoy eating it freshly cut or make my refreshing summer cocktail made with watermelon.

**Watermelon Cubes + Rind Greek Salad with Tuscan Kale Chips**

Use the Entire Watermelon, Including the Rind. The rind is often the most overlooked part of the watermelon. Shred butter rind and pickle in the dressing before mixing in the salad.

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Summer is ripe for Lobster Roll

georgehirsch June 27, 2020

Is a lobster roll the new hamburger?

There are many seaside locations up and down the coast that serve very good lobster rolls. And, I have enjoyed many. What is a good lobster roll? Set the bar by preparing the rolls chock-filled with fresh lobster meat. Add a good bowl of your favorite chowder and you will feel as if you are in Montauk.

Buy lobsters from a reputable fishmonger. How the lobsters are caught, handled, and stored is the key to the flavor of the meat. And, never use lobster meat that is spongy, a sign the lobster was falling off or died before cooking.

George’s Lobster Roll

Makes six sandwiches

* 1 1/2 - 2 pounds knuckle & claw lobster meat, cooked (How-to cook Lobsters)

6 top-split long soft rolls

3 Tablespoons celery, chopped fine

1 Tablespoon chives, chopped

1 Tablespoon parsley, chopped

Juice of 1 lemon

1 teaspoon hot sauce

3 Tablespoons butter, melted

Optional: 1/4 cup mayonnaise. Or, 2 additional Tablespoons of melted butter added in place of mayo.

Cut lobster meat into 1 inch pieces. In a large bowl toss lobster meat, mayonnaise, celery, chives, parsley, lemon, and hot sauce.

Brush rolls on the outside with butter and lightly toast on a griddle or in a large sauté pan.
Divide lobster filling up into the 6 rolls and serve immediately.

TIP: Steaming lobsters preserves the flavor of the meat. Buy lobsters steamed from your local fish market.

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Gather 'Round the Grill Cookbook, Vintage (new)

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Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

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Go Red For Know Your Fire Friday

George Hirsch June 26, 2020

With red meat, that is. I'm often asked how I create my recipes. The truth is, there isn't really one way; sometimes by theme, sometimes by menu needs and sometimes... well, because it's the ingredients I have on hand. The latter reason can be the most enjoyable to create with. And this is just one story that became a recipe ...

Once on the road, while taping my TV series, when we were between shows; some of my crew wanted a snack. There is nothing like a hungry crew staring at you to give you motivation. Upon looking at the fresh ingredients we had on hand, I found a few chipotle peppers. I started from there, and the warm smokey flavor made it a hit with my crowd. I’m sure it will satisfy yours too.

George’s Sliced Beef Wraps

Makes 10 wraps

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2 pounds sirloin steak 2-thick, or flank or hanger

For marinade:

2 chipotle (smoked-dried jalapeño) peppers, or 2 teaspoons powder

1 cup pineapple juice

1/4 cup raisins

1 head caramelized garlic

1 Tablespoon wine vinegar or balsamic vinegar

1 Tablespoon olive oil

1 Tablespoon cilantro

Fresh ground black pepper

Place pineapple juice, raisins, garlic, vinegar, olive oil, cilantro, black pepper and chipotle peppers in food processor and blend well. Pour blended marinade over sirloin and marinate 24-48 hours, refrigerate.

Remove meat from refrigerator one half hour prior to cooking.

Preheat a cast iron pan, grill pan, or outdoor grill to high.

Remove meat from marinade and grill on high heat for 3-4 minutes on each side, brushing with chipotle marinade while cooking. Lower heat to medium and allow to cook slowly to desired doneness.

Remove from grill and allow meat to rest 3-4 minutes before slicing. Slice meat thinly against the grain.

For wraps:

1 cup black beans, cooked or canned

1 cup *Tomatillo Sauce, see below

3 Tablespoons cilantro, coarse chopped

10 flour tortillas

Wraps may be served warm or cold. To serve warm wraps, heat tortillas quickly on grill or a griddle pan. Top warm tortillas with sliced sirloin, warm beans, cilantro and sauce. Wrap tortillas over and serve.

Optional toppings may include:

sour cream

sliced avocados

grilled onions & peppers

*Tomatillo Sauce

Makes one cup

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1/2 pound tomatillos, cut into quarters

2 cloves garlic, chopped

1/2 small sweet onion, chopped

2 serrano chili’s, stem and seeds removed

1 Tablespoon cilantro, chopped

1 avocado, peeled and deseeded

juice of one lime

1 teaspoon sea salt

In a food processor mix tomatillo, garlic and onion. Add cilantro, avacado, salt and lime juice. Puree until smooth. Serve with Warm Chipolte Chips or use as a topping sauce.

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