Cinco de Mayo Chocolate con Plátanos

George Hirsch May 5, 2022

This week Cinco de Mayo will be celebrated worldwide honoring Mexican heritage; marking the defeat of the French Army after invading the Americas. But believe it or not, this commemorative holiday is celebrated by more people in California than Mexico. And, many festive ways are used to mark the occasion beyond cervesa and tequila. Dances and music mark the occasion to preserve & educate the public of its historical significance and culture.

I’ve adapted a very popular Mexican dessert to celebrate Cinco de Mayo. The origin of this recipe is fried, but who is going to refuse this decanant grilled version.

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Chocolate con Plátanos Quesadilla

Makes 6 servings

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6 Flour tortillas

2 Tablespoons Olive oil

3 firm but ripe bananas, sliced into 1/2 inch pieces

1/2 cup chocolate, chopped

3 Tablespoons pecans, chopped

2 cups mini-marshmallows

3 Tablespoons sweet butter, melted

1/4 cup granulated sugar

1 teaspoon cinnamon

Pre heat grill to low.

Mix sugar and cinnamon in a small bowl and reserve.

Brush one side of tortilla with olive oil. Turn the tortilla over and top one side with banana, chocolate, pecans, and marshmallows. Fold the plain side over the filling and press firmly. Repeat filling for all remaining tortillas.

Place the tortilla on the grill over a low heat. Cook for 4 to 5 minutes on each side, then move to a medium heat and allow the tortilla to crisp up. Remove the quesadilla from the grill and brush with melted butter. Sprinkle cinnamon sugar over both sides. Cut quesadillas into halves or thirds and serve immediately.

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BBQ, Grilling + Bourbon Sauce

George Hirsch May 2, 2022

With grilling season here, a good way to top off your favorite grilled meats is with my Bourbon Sauce. I dedicate this recipe to my friends in Kentucky; the inspiration for this recipe. I've used this as a great finishing sauce for most proteins; including beef, pork, and chicken. Tip: use only the best bourbon!

*VISIT ALL SUMMER LONG FOR* ***KNOW YOUR FIRE FRIDAYS***

Be very careful saying BBQ when you should be saying grilling - especially in BBQ country.

BBQ: It's a science of cooking protein by indirect heat, with dedication. I emphasize the word dedication because there is NO speedy way to BBQ. Two words, low and slow. I spent many years teaching the art of heat and fire and in this case Q. There really is so much to learn and each Q occasion is always a unique experience with many factors; like air temperature, humidity, moisture, wind, etc. One of the best ways to Know Your Fire is to experience it firsthand. It's one of those things you intrinsically feel and only come to understand when you are in the fire pit - so to speak. I tip my hat to all pitmasters.

Grilling: This is the way most people will cook with their backyard grill; grilling proteins such as burgers, steak, chicken, seafood, as well as veggies. This is the use of direct heat cooking at a higher temperature for shorter cooking times over the fire. Again, practice makes perfect, so there's no time like the present to learn or expand your current grilling skills.

Bourbon Sauce

Makes 5 cups

chefgeorgehirsch.com | Grilling with Chef George Hirsch cookbook

1 cup Dijon Mustard

1 cup steak sauce

1 cup bourbon

1 cup honey and 1 cup ketchup

1 Tablespoon orange zests

Juice of one lemon and one orange

In a small saucepan, combine all of the ingredients; simmer gently for 4-5 minutes. Serve with ribs, steak, or grilled meats. Tip: Q Bourbon goes very well with Pork Sliders pictured right.

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Know Your Fire Fridays: Psari sta Karvouna

George Hirsch April 22, 2022

Grilled Fish: Psari sta Karvouna: Ψαρι στα Καρβουνα

Freshness is the key - from hook to heat. I learned at a very young age (about 4 or 5) from my father that a fire had to be built before we tossed our fishing lines in the water. Maybe it was his power of positive thinking that we'd score a good catch, but his method was to have a scorching fire at the ready; then catch, clean, and grill immediately. Not sure where he learned this from, maybe someone Greek.

The Mediterranean diet is based on Greek and Cretan cuisine. Since Greece is made up of many islands, it's no surprise that fish is one of the most popular proteins in the Greek diet. With such a moderate climate most of the year and sweltering summers, grilling is, of course, very common. There are no fancy sauces or marinades required in Greek cuisine; it's just a matter of letting the flavor of the fish come through. All that is needed is a couple of the same simple ingredients that will go well with any fish. Charcoal or wood-fired grills are more common, but using a gas grill with a few wood chips offers the same results.

The experience of dining al fresco at a waterside tavernera (a small Greek restaurant) in Greece is a relaxed, carefree eating experience. First, order an ice-cold Mythos Beer; after all, you'll need to quench your thirst since it's quite hot. Nibble on tzatziki + flatbreads while your fish is being prepared. Enjoy a simple but crisp Greek salad with your grilled fish. After a fresh and healthy dining experience like this, you'll feel like you can run up Mount Olympus. Well, maybe.

Greek Translations When Preparing Fish On The Grill:

- Psari - meaning, one fish

- Psaria - meaning more than one fish

- Psaria Sti Shara - meaning, fish on the grill

- Psito Psari (Ψαρι στα Καρβουνα) meaning, grilled fish

This is the traditional method of grilling fish in Greece. The most authentic Greek recipe for preparing any fish is very simple; Olive oil, fresh lemon juice, sea salt, Greek oregano (rigani) or thyme, and fresh ground black pepper. Use thin lemon slices to place on top of the fish while grilling for added moisture and complementary flavoring.

To Prepare The Fish:

Using small to medium whole fish, scrape off scales and carefully make a slit into the underbelly (your fishmonger can do this) to remove intestines, leaving the head intact. Rinse well and pat dry.

Preheat grill to high heat.

Lightly season the fish with sea salt, both on the inside and outside of the whole fish, or both sides of fish steaks. Brush fish with olive oil and lemon juice, and sprinkle with coarsely ground oregano or thyme and fresh ground black pepper.

Brush the grid or grill with olive oil to prevent sticking, and grill the fish, turning once to grill evenly on both sides. Turn after 4-5 minutes, and continue cooking for 4-5 minutes or until the fish is done. Fish is done when the flesh is firm and just about ready to flake.

Non-On-The-Grill Option:

Not to worry if you are a little intimidated about cooking a whole fish directly on the grill. There are several nonstick fish baskets on the market, or you can use my 'fish on foil' method. Take a piece of foil slightly larger than your fish. Spray with a non-stick spray or olive oil—place fish on foil, and season as above. Wrap loosely, place fish on a scorching grill; turn after 4-5 minutes, and continue cooking for 4-5 minutes or until fish is done. Fish is done when the flesh is firm and just about ready to flake.

Important TIPS: Allow for carry-over cooking (this is the residual heat that will keep cooking the fish after removal from the grill).

Cooking time will vary depending on the thickness of the fish and outside temperature + the exact temperature of the grill.

Quick Guide:

- Fish gutted, scaled, and cleaned.

- Select small whole fish under 2 pounds. Large fish should be filleted or cut into steaks.

- Score the sides of fish with 2 or 3 diagonal cuts.

- Season well, inside and out.

- Make a basting marinade for the fish - 3 parts olive oil to 1 part fresh lemon juice.

- Brush both sides with the marinade.

- Brush the grill or the fish rack with oil.

- Occasionally brush fish with marinade to prevent it from drying out.

- Exact grilling time depends on the thickness of the fish.

- When the fish is cooked, serve with lemon and olive oil and drizzle over fish.

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Pesto al Trapanese by Kevin Penner as seen on George Hirsch Lifestyle

George Hirsch April 18, 2022

When the tomatoes are vine-ripe it's time to make Pesto al Trapanese. By far the easiest and tastiest sauce. Period, read on…

Kevin Penner, George Hirsch from George Hirsch Lifestyle TV series

Chef Kevin Penner has opened and exec’d many top kitchens; this segment was filmed on the South Fork of Long Island's CittaNuova in East Hampton, NY. His passion to be within steps of the farms has kept him closer to the roots & vines— and as he puts it, “can be found loitering in the kitchen at some of the highly acclaimed East End restaurants.” Luckily for those who get to sample his gift with food, I am happy he is still part of the East End Team!

To say the Pesto al Trapanese is incredible is an understatement. But, as Kevin or any great chef will tell you, it is about the ingredients. Underscore those tomatoes, no shortcuts.

Pesto al Trapanese by Chef Kevin Penner | chefkevinpenner.com

10 ounces heirloom cherry tomatoes, cut in half

1/3 cup roasted Marcona almonds

1/4 cup packed fresh basil leaves

1 large garlic clove, minced

1 small Calabrian chili in oil, minced (about 1/2 teaspoon) (see note)

Kosher salt

A pinch of red pepper flakes

1 pound pasta, preferably a long shape (spaghetti, linguine…I use house-made chitarra)

1/4 cup extra-virgin olive oil

2 ounces Parmigiano-Reggiano, grated

INSTRUCTIONS

Blend the almonds, tomatoes, basil, garlic, Calabrian chili, salt to taste, and red pepper flakes in a blender until smooth and homogenous. Scrape down the sides of the bowl with a rubber spatula. With the machine running, slowly drizzle in Evo, about 30 seconds.

Bring one gallon of water to boil in a large pot. Add pasta and 3 tablespoons of salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to the cooking pot.

Add tomato pesto and ½ cup Parmesan to cooked pasta, tweaking the consistency with reserved pasta cooking water so that pesto coats pasta and forms a nice, creamy emulsion. Serve quickly with extra cheese on the side.

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Jack-n-Mac or Mac and Cheese ?

George Hirsch April 12, 2022

A pasta dish with so many names, its easily prepared either on your stove-top, and baked in the oven or grill. A perfect one-pot dish for almost any occasion, served straight from the sauce pan or guilded with a crusty topping. My spin on the classic is dressed up a bit for grown-up flavor and is just as welcomed for an elegant dinner or a casual backyard BBQ. Cheddar is the common cheese of choice, but I like using a mixture of cheddar and jack. Sometimes even a bit of Gruyere as well, to put a bit of bite in my baked mac; using a fifty-fifty cheese ratio. Feel free to use chef's poetic license and use more or less Cheddar if you like.

JACK-n-MAC SERVING SUGGESTION: Serve with my BBQ Sliders & Grilled BBQ Shrimp

George’s Cheddar Jack-n-Mac

Makes 6 servings

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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 mix with a whisk. Cook for 1 to 2 minutes, stirring constantly. Slowly add the broth, stirring with whisk 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, smoked ham, pancetta, pulled chicken or grilled shrimp to make your own home-spin.

For the Mac Topping