KYFF, Caramelized

George Hirsch June 30, 2022

Dill may be the 'a Herb of the Year', but for me, garlic wins every year. I know you must all agree, from the great responses I have received over the years, cooking with this magical herb on my shows. It’s truly a culinary staple with multiple uses. Slather it on bread, toss into pastas, whisk into dressings, marinades... So you see why I and my followers will grill or roast up a half dozen or more heads at a time.

Once caramelized, they are at the ready, stored in mother nature's natural garlic skin packaging. Just place in the fridge. When ready to use, squeeze, but like toothpaste - from the bottom please.

Caramelized Garlic Recipe

Makes 6 heads

6 heads fresh garlic

2 Tablespoon olive oil

one 12‑inch square aluminum foil

Lay each garlic head on its side and cut off 1/4 inch from the bottom or root end, exposing the garlic cloves. Brush with olive oil.

Place the heads, exposed end down, in a single layer in an ovenproof dish or directly on the grill. Roast in a 325 degree oven or on a very low temperature grill, uncovered, until light brown. Cover with aluminum foil and roast 8-10 minutes longer, or until creamy.

Allow garlic to cool and remove cloves from head as needed. Garlic may be stored in a tightly covered container in the refrigerator for several days.

To puree, crush garlic cloves with the flat of a knife.

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World's Greatest Cupcakes

George Hirsch June 20, 2022

Switching to a kid (+ Adult) favorite sweet for Muffin Monday!

Vanilla Cupcakes

Makes about 2 dozen

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1 1/2 cups cake flour

1 1/4 cups all-purpose flour

2 1/4 teaspoons Baking Powder

3/4 teaspoon salt

1 cup unsalted butter, softened

2 cups sugar

4 large eggs, beaten

1 cup milk

1 teaspoon vanilla

Preheat oven to 350 degrees.

Line muffin pans with cupcake papers.

In a small bowl, combine flour, baking powder, and salt. Set aside.

In a large bowl, cream butter on medium speed until smooth. Scrape bowl, add the sugar gradually, and beat until light and fluffy, about 3 minutes.

Add the eggs in three stages, one at a time, beating well after each addition. Add the dry ingredients in three stages, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over mix. Scrape down the bowl after each addition to make sure the ingredients are well blended.

Fill cupcake liners approximately three-quarters full. Bake for 20–25 minutes, or until a toothpick or skewer inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the muffin pans for 5 minutes. Remove from the tins and cool completely on a wire rack before icing.

Ice the cupcakes with either Vanilla Icing or Chocolate Icing.

Vanilla Icing

Makes icing for 2 dozen cupcakes

1 cup unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons vanilla

Place room temperature and softened butter in a large mixing bowl.

Add 4 cups of sugar and then milk and vanilla.

Beat on medium speed beat until smooth and creamy 3-5 minutes. Scrape the bowl and gradually add the remaining sugar, 1 cup at a time, beating well after each addition approximately 2 minutes, until the icing is thick enough for spreading consistency. *You may not need to add all of the sugar.

Optional: Add a few drops of food coloring and mix thoroughly. Icing is best used at room temperature, as it will harden when chilled.

Note: Use and store the icing at room temperature as icing will set if chilled.

Chocolate Icing

Makes icing for 2 dozen cupcakes

1 cup unsalted butter, softened

6 to 8 cups confectioners’ sugar

2 Tablespoons unsweetened cocoa powder

1/2 cup milk

2 teaspoons vanilla

Sift cocoa powder into six cups of confectionary sugar. Place room temperature and softened butter in a large mixing bowl.

Add 4 cups of sugar and then milk and vanilla.

Note: For deeper chocolate, heat just until melted,2 Tablespoons chocolate chips in the microwave, and combine with butter and sugar before adding milk.

Use and store the icing at room temperature as icing will set if chilled.

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Frittata as seen on George Hirsch Lifestyle

georgehirsch May 6, 2022

A frittata is like a quiche, but it doesn't have a crust. Mix in some chopped prosciutto, shredded cheese, or pre-cooked seafood or chicken, and it becomes a tasty brunch dish, appetizer or starter. or, add fresh herbs for a veggie morning start.

Fresh Herb Frittata

Makes six servings

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1 Tablespoon olive oil

10 eggs, well beaten

2 Tablespoons water, optional

1/4 cup pancetta

4-6 each baby Yukon potatoes

1 shallot or 1 Tablespoon sweet onion

1 green onion

1 Tablespoon fresh basil, chopped

1/2 cup fresh mozzarella, sliced into small pieces

1/4 teaspoon hot sauce

fresh ground black pepper

Pre heat a large oven proof sauté pan. Preheat oven to 350 degrees.

Beat eggs with water, basil, parmesan cheese, hot sauce, nutmeg, and pepper.

Add olive oil to sauté pan, cook pancetta until slightly tender. Add shallot and potatoes cook until potatoes are tender.

Add pepper and hot sauce to eggs. Pour eggs over the filling and place the pan over medium heat. Stir egg mixture 2-3 times or just enough to mix eggs and potatoes. When the eggs begin to set, lower the heat and cook on medium heat for 3-4 minutes, top with fresh mozzarella and green onion.

Cover or place pan in oven for additional 1-2 minutes or until firm yet moist.

Top with fresh basil. Serve warm or room temperature.

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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.

George_Hirsch_Chocolate_con_Plantos Quesdilla.png

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

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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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