Perfect Pesto

George Hirsch May 18, 2023

A most potent + flavorful herb.

Basil's history dates back over 5K years, beginning in India before moving west into the Mediterranean. The French call basil l'herbe royale or royal herb. And from the Greek word for "king, associating it with wealth and royalty. Later becoming a symbol of love in Italy, and it has retained that symbolic meaning ever since. In Moldavia, the population is mainly of Roman descent. A man who accepts basil from a woman will fall in love with her. Or perhaps her pesto?

My basil is growing so fast with all this warm weather we've been having. What better way to enjoy the first batch of fresh basil than whipping up my first summer pesto? Pesto is one of those recipes that are ready in minutes; it just requires a bit of patience, first rinsing the basil free of soil and then carefully removing the basil leaves from the stems. Once your mise en place is set up, you can enjoy pesto in minutes.

Perfect Pesto Recipe

Makes one cup

chefgeorgehirsch.com | Recipe from Living it UP! Cookbook

1 cup packed fresh basil leaves, washed and dried

1 head Caramelized Garlic or 4 cloves fresh garlic, minced

2 Tablespoons pine nuts or slivered almonds, chopped

1 ice cube (keeps basil from cooking from friction in the food processor)

3 Tablespoons grated parmesan cheese, Parmigiano-Reggiano

3 Tablespoons olive oil

Place garlic and pine nuts in a food processor or blender. Puree gently. Add ice cube, basil, and slightly grind. Do not over-grind too long, or you will actually be cooking the tender leaves. Add the olive oil and cheese and process until it makes a paste. Refrigerate until ready to use.

Use for more than pasta. Pesto is a great addition to salad dressing, topping bruschetta, poultry, seafood, and vegetables.

Serving Accompaniments: Tossed Salad with No Yolk Dressing, Grilled Garlic Shrimp, freshly shaved Grilled Corn. And top off with Double Chocolate Brownie Cookies.

TIPS:

- Use good quality extra virgin olive oil.

- Great make-ahead dish for work-week dinner crunch. Simply make the pasta and toss in refrigerated pesto sauce, top with grated cheese.

- Use a mixture of leafy greens like spinach, parsley or cilantro in addition to the basil for a different pesto spin.

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Dessert Comfort

George Hirsch May 15, 2023

A simple dessert made well is sometimes overlooked when considering dessert options. This is a good recipe to have in your dessert repertoire as it's a crowd favorite.

Tips: Knowing your grains is important, as each type of rice will provide different results. Here are your options; long or short-grain white rice, brown, basmati, or jasmine. Cooking times and consistencies will vary wildly, ok, maybe widely. Long grain rice makes a pudding that is slightly drier and chewier than one made with short-grain rice. In comparison, brown rice will be nuttier. Arborio rice is starchier and therefore can set up without the addition of eggs. Cooking times will also depend on the type of rice, along with the amount of milk used.

Other important tips: Do not combine any sugar with rice until the rice kernels are completely tender, or the starch will begin to set and harden and will not become additionally tender. Do not use converted rice as it contains pre-gelatinized starch, which will not thicken rice properly. To keep a skin from forming over rice pudding, sprinkle a small amount of granulated sugar over the top as soon as you pour the pudding out of the pot.

George’s Rice Pudding

Makes 2 cups, about 4-6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

3/4 cup uncooked short-grain rice

1 1/2 cups water

1 1/2 cups milk

1/3 cup granulated sugar, or if using Turbino slightly less

1/4 teaspoon salt

1/2 cup milk

1 egg, beaten

1/2 cup raisins, plumped with dark rum or water

1 Tablespoon butter

1/2 teaspoon pure vanilla extract

1/4 teaspoon fresh grated nutmeg

1/2 teaspoon cinnamon

George_Hirsch_Lifestyle_Rice_Pudding_103 copy.png

In a medium saucepan, add rice and water, bring to a boil, then reduce heat, cover and simmer gently for 20 minutes or until rice is tender.

In a separate bowl, mix 1 1/2 cup milk, salt, sugar, and salt. Add to cooked rice and return to heat and gently simmer and stir for 15 minutes.

In a separate bowl, mix remaining 1/2 cup milk to the beaten egg, plumped raisins, butter, vanilla, cinnamon, and nutmeg.

Stir egg mixture into milk and rice and simmer 2 additional minutes, stirring constantly. Serve warm or chill in small cups. Sprinkle a small amount of granulated sugar on top to keep a skin from forming.

Serve with fresh chopped fruit, toasted chopped nuts, whip cream, or meringue.

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Cinco de Mayo Barbecue Burrito

George Hirsch May 4, 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 experience to preserve & educate the public about its historical significance and culture.

A quick fix burrito made even better with yesterday’s leftover grilled chicken. And what a great way to kick off grilling season! Although my grilled chicken burrito recipe is not traditional for Cinco de Mayo - you will still get rave reviews. I have.

Chicken Barbecue Burrito

Barbecue Burrito

Makes 6 serving

chefgeorgehirsch.com | From Grilling with Chef George Hirsch cookbook

2 pounds boneless and skinless chicken thighs

1/4 cup Barbecue Chicken Burrito Rub

2 Tablespoons olive oil

2 cups of your favorite barbecue sauce

Twelve 10-inch flour tortillas

Season chicken with rub (see below) and refrigerate for 1 hour.

Preheat the grill to high.

Brush chicken with olive oil, place on the grill, and sear for 2 minutes on each side. Move the chicken to a cooler side of the grill and continue cooking for 4 to 5 minutes longer. Remove the chicken from the grill and allow to cool for five minutes. Shred the meat, combine it with barbecue sauce in a small saucepan, and simmer for 20 to 30 minutes on the grill or side burner.

To serve, place 3-4 Tablespoons of the chicken mixture in the center of each flour tortilla. Fold each side toward the center and roll up from the bottom. Place the burritos on a medium-hot grill and heat on both sides for 1 to 2 minutes.

Chicken Burrito Rub

Makes 1/3 cup

1 Tablespoon each of sweet paprika, oregano, black pepper, garlic powder, ground cumin, lemon zest

Combine all ingredients in a small bowl and mix well. Store in a tightly covered jar.

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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

chefgeorgehirsch.com | George Hirsch Lifestyle

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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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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