Cinco de Mayo with George's Posole

George Hirsch May 2, 2023

This week Cinco de Mayo will be celebrated worldwide, honoring Mexican heritage and 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 in Mexico. And many festive ways are used to mark the occasion beyond cervesa and tequila. Dances and music keep the occasion to preserve & educate the public about its historical significance and culture.

A traditional Mexican dish from the Pacific coast region of Jalisco, Posole is a thick soup made with hominy–dried corn with the hull and germ removed. It makes any large gathering a fiesta!

George's Posole

Makes 8 servings

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2 pounds of pork shoulder chops

1/2 cup Posole Pork Rub

3 Tablespoons olive oil

1 sweet onion, sliced thick, grilled, and chopped

4 jalapenos, roasted on the grill; split, seeded, and chopped

6 cloves garlic, chopped

4 cups hot chicken broth

4 cups canned hominy, drained and rinsed

1 Tablespoon coarsely chopped fresh cilantro

3 fresh red radishes, sliced thin

1 cup fresh cabbage, finely shredded

Rub pork on all sides with Posole Pork Rub, and refrigerate for at least two to 2 hours or overnight.

Preheat a large soup pot to high heat.

Brush chops with 2 Tablespoons olive oil. Add chops and sear pork on both sides until browned and not fully cooked. Add 1 Tablespoon olive oil, chopped onion, garlic, and cook for 2 minutes. Add the hot broth, jalapenos, and hominy and simmer for 1 hour. Remove chops, cool, and chop meat into small pieces. Put the pork back into the soup. Continue cooking for 30 additional minutes. The longer and slower the soup simmers, the better.

Stir in cilantro and serve bowls of soup topped with sliced radish, shredded cabbage, and warm corn tortillas.

Posole Pork Rub

2 Tablespoons brown sugar

1 Tablespoon each: ground cumin, black pepper, garlic powder, sweet paprika, chili powder, thyme

1/2 teaspoon each: nutmeg, allspice

Combine all ingredients in a small bowl and mix well. Store in a tightly sealed container.

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

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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.

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.

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

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

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.

KYFF, Pork BBQ

George Hirsch April 20, 2023

I’m getting into dangerous territory here because I’m talking pork Q. I like nothing better than a slow-cooked smoked pork shoulder or butt served with a soft piece of bread and vinegary sauce. Sounds good, doesn't it? However, you’ll have to wait five-plus hours for the real deal or jump in the car and head to your favorite smokehouse. Here’s a solution. Whip up my BBQ Pork Sandwich as a snack while you slowly cook up a pork shoulder.

It’s a winner just from the reaction I’ve received over the years from my TV show and grilling it up on many TV shows. The trick is in a little advanced planning by applying a dry rub on a tender pork tenderloin for 24 hours, then quickly grill for 15-25 minutes! I’ve prepared this crowd-pleaser many times. Enjoy!

George Hirsch's Pork BBQ Sandwich

Makes six servings

1 1/4 to 1 1/2 pounds pork tenderloin

1/4 cup Pork Rub

2 Tablespoons olive oil

6 soft rolls or hamburger buns

1 1/2 cups shredded cabbage

1 cup Q Sauce

Dry rub the pork tenderloin. Rub pork spices over pork tenderloin and refrigerate until ready to cook*. (*If time permits, putting the rub on one day prior or two hours before cooking will really increase the flavor)

PORK RUB:

2 teaspoons each of powdered garlic, paprika

1 Tablespoon each black pepper, rosemary, thyme, Chipotle rub

Q SAUCE:

1/4 cup BBQ Sauce

1/4 cup Steak Sauce

1/4 cup Hoisen sauce (Chinese BBQ sauce)

2 Tablespoons ketchup

2 Tablespoons cider vinegar

Mix all ingredients. Serve sauce warm or at room temperature.

TIP: To cut the cooking time in half, butterfly the meat. Use skewers to keep the meat from curling up.

To cook pork:

Pre Heat Grill to high heat.

Rub olive oil over the pork tenderloin. Place pork tenderloins on high heat and grill to golden brown turning once on all sides. Lower heat to medium, and cook until pork is fully cooked, about 15-25 minutes* (see *Tip). Remove from the grill and let the meat rest for 5 minutes before slicing.

Slice pork tenderloin very thin, and pile high on soft buns. Drizzle Q Sauce over meat, and top with finely shredded cabbage.

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

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

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

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Top Of The Muffin To You

George Hirsch April 16, 2023

Who doesn’t like a good muffin? After all, once the recipe is mixed, it bakes in minutes and is ready to serve.

Tips: Using very ripe bananas (black) is the key to success with a banana muffin recipe. Save ripe bananas and freeze them in a plastic bag until you have enough to make a full recipe.

For a "lower fat" muffin, replace the butter in part or all with applesauce.

Banana Nut Muffins

chefgeorgehirsch.com | George Hirsch Lifestyle

makes 10-12 muffins

Optional: For the Crumb Topping:

1/3 cup light brown sugar

2 Tablespoons all-purpose flour

1 teaspoon cinnamon

2 Tablespoons nuts, chopped

1 Tablespoon sweet butter

Mix brown sugar, flour, cinnamon, and nuts in a small bowl. Blend butter in with a fork until the mixture is crumb-like.

For the Muffin Mix:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups, about 3-4 large very ripe bananas, mashed

1/2 cup pure cane granulated sugar

3 Tablespoons honey

1 egg, beaten

1 teaspoon cinnamon

1/4 cup walnuts or pecans, chopped into 1/4 inch pieces

1 teaspoon vanilla

1/2 teaspoon grated orange zest

1/2 cup sweet butter, melted or replace with part/ all applesauce

Lightly grease 10 muffin cups or line them with muffin papers.

Preheat the oven to 375 degrees and follow the directions below.

Mix flour, baking soda, baking powder, and salt in a large bowl. In another bowl, beat together bananas, sugar, honey, egg, cinnamon, vanilla, zest, nuts, and melted butter. Fold in the banana mixture by hand with a spatula into the flour mixture until moistened.

Place batter into muffin cups filling each cup to three-quarters full. Divide the crumb topping evenly over the top of the muffin batter.

Bake for 18 to 20 minutes. Check for doneness with a toothpick inserted into the center of a muffin; when a toothpick comes out clean or when touched lightly, the muffin should resist finger pressure slightly.

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

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

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

George Hirsch Living it UP! cooking & lifestyle book

$24.95

All Natural Cupcake

George Hirsch February 13, 2023

Who doesn't like a cupcake?

With special gatherings and celebrations—why not make a homemade dozen rather than buy a store-bought version sans the preservatives. Here's my crowd-pleasing recipe for traditional vanilla cupcakes and a choice of vanilla or chocolate icing. Your cake eaters will undoubtedly know the difference!

Bake a little bit of love with Number Cakes or in 1700's aka 1, 2, 3, 4 Cakes...made w/ 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. I prefer to call them Smiley Cakes as they bring a bit of a happy face with each and every cake.

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 flours, 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 the sugar and then the 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 for 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: Store the icing at room temperature as icing will be 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 the sugar and then the 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 for approximately 2 minutes, until the icing is thick enough for spreading consistency. You may not need to add all of the sugar.

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 be set if chilled.

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

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

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

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Eighteen Gallon Muffin

George Hirsch February 6, 2023

By my standards, this is the number one comfort dessert. This recipe is so good that I adapted it from my recipe that called for much larger portions—I used it at a hotel where we served about 25,000 meals daily. The original recipe called for eighteen gallons of milk. It should be no surprise that my original bread pudding recipe serves approximately 1000 people a day.

TIP: I like to use day-old French bread in my bread pudding recipe because it has more flavor than plain white. Cinnamon-raisin bread, croissants, sweet rolls, brioche, challah, and panettone can also be combined for part of the bread. Puree some seasonal berries for a sauce or serve with a vanilla sauce.

Apple-Raisin Bread Pudding Muffins

Makes 10-12 servings

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2 Granny Smith or baking apples, peel, core, and chop small

3-4 cups dry French Bread, cubed small

1/2 cup walnuts or pecans, chopped small

1/2 cup raisins, *plumped

4 Tablespoons butter, melted

4 cups milk, or use half milk and half & half

8 eggs, beaten

1/2 cup pure cane sugar, sugar can be slightly reduced if using sweetbreads

1/2 cup light brown sugar

2 Tablespoons pure vanilla extract

1 Tablespoon ground cinnamon

1 Teaspoon nutmeg

2 teaspoons fresh grated orange zest

In a small saute pan, saute apples in 2 Tablespoons butter to soften slightly; remove and cool.

Preheat oven to 375 degrees F.

In a medium bowl, combine the milk, eggs, sugar, brown sugar, vanilla, cinnamon, orange zest, and nutmeg, and beat with a whisk until well blended. Slowly pour over the bread mixture. Press down on the bread until it’s completely covered with the milk mixture and let it sit for 10-15 minutes. Add raisins and 1/2 of the cooled sautéed apple.

Grease a regular-size 12-cup muffin pan with butter or use muffin cup liners or individual ramekins.

Using an ice cream scoop or large spoon, place bread pudding batter into muffin cups filling each cup to three-quarters full. Add the remaining apples on top of the batter.

Place a pan larger than the muffin pan in the preheated oven for the water bath and place the pan holding the bread pudding on top. Immediately fill the outer pan with enough hot water, so it comes up one inch on the sides of the muffin pan.

Bake at 375 degrees for 15 minutes. Remove the pan from the water bath, reduce the temperature to 325 degrees, and bake for 10-15 additional minutes. Remove the bread-pudding muffins and allow them to sit for 10 minutes before removing them from the pan.

Serve Apple-Raisin Bread Pudding Muffins warm or cold with a warm fruit or vanilla sauce.

*To plump dried raisins add 2 tablespoons of water or orange juice and heat in a microwave for 30 seconds; drain orange juice back into pre-measured 1/3 cup orange juice.