Chocolate Sauce, take a dip

George Hirsch February 13, 2025

This is one of those sauces that must be in every chef's repertoire. It's a classic. In a matter of minutes, you can turn a simple sweet into chocolate decadence. So set aside the guilt and go ahead - dip, drizzle, and dunk your way through fresh strawberries, ice cream, and cake.

One study has shown that the smell of chocolate may relax you by increasing theta waves in the brain. Yes, we all have them.

Does chocolate contain any nutrients? Yes, it does, in small amounts. A 1.5-ounce milk chocolate bar contains recommended daily values of the following vitamins and minerals:

• 3 grams of protein • 15% of the Daily Value of riboflavin • 9% of the Daily Value of calcium • 7% of the Daily Value of iron

When choosing chocolate, look for a shiny finish, which is a sign that the chocolate was heated at the right temperature for the right amount of time. Also, look for a crispy snap when chocolate is broken into pieces. Choose a good chocolate for a sauce like Lindt, Callebaut, or Scharffen Berger. In a pinch, chocolate chips will do. This very decadent sauce is ideally served with fresh strawberries. Note: this chocolate sauce recipe is not ideal for coating dipped strawberries. Chocolate Sauce Recipe Below

***Dip or Drizzle Chocolate Sauce On Your Favorite Cookies***

George's Chocolate Sauce

Recipe by Chef George Hirsch | George Hirsch Lifestyle TV Series

Makes about two cups

8 ounces semisweet chocolate, chopped

3 Tablespoons pure cane granulated sugar

3/4 cup cream

3 Tablespoons corn syrup

1 teaspoon pure vanilla extract

Optional: 1 Tablespoon Brandy or Grand Marnier

Place chopped chocolate in a bowl and set aside.

Place cream, sugar, and corn syrup in a small pot. Heat to a boil, stirring constantly. When it reaches a boil, pour directly over the chocolate and stir until all chocolate has melted. Add vanilla and brandy.

Use immediately or cool, cover, and refrigerate for up to two weeks. To reheat, heat the amount you need over a double boiler and stir until just melted.

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Chicken Chipotle Tostada

George Hirsch February 7, 2025

Much like an open-faced sandwich or pizza, tostadas usually have a base of corn, sometimes flour tortillas that are toasted, usually by frying in oil, but can also be toasted on a grill or griddle, resulting in easier preparation and a much healthier version without sacrificing taste. What makes for great-tasting tostadas is the toppings with a variety of flavorful condiments such as beans, cheese, crema fresca (somewhat like crème fraîche), sour cream, chopped cabbage, or lettuce, sweet onions, jalapeños, guacamole, and salsa.

CHICKEN CHIPOTLE TOSTADA
From George Hirsch Living it UP!
chefgeorgehirsch.com | George Hirsch Lifestyle

Makes 4
4 6-inch Flour tortillas or very fresh corn tortillas
2 Tablespoons olive oil for tortillas
2 Chicken breasts, marinated, grilled, and thinly sliced
1/4 cup monetary jack cheese, shredded

Optional toppings: Pureed pinto beans, chopped sweet onions, finely shredded cabbage or lettuce, sliced jalapeños, guacamole, tomatillo sauce, salsa, crema fresca or crème fraîche, or sour cream.

For The Chicken Marinade:
Juice of two limes
1 Tablespoon olive oil
2 oz Tequila
2 Tablespoons cilantro
4 cloves garlic, chopped
1 Tablespoon chipotle hot sauce
1 teaspoon cumin

Combine all marinade ingredients in a medium bowl and mix well. Pour over chicken, cover, and refrigerate for two hours.

Preheat the grill or griddle to medium-high.

Grill chicken 4-5 minutes each side or until done. Do not overcook. After grilling and cooling chicken breasts, slice them into small pieces.

For the Chipotle Sauce:
1/4 cup orange juice
2 Tablespoons barbeque sauce
1 Tablespoon chipotle hot sauce
1 Tablespoon fresh cilantro, chopped

Mix all ingredients in a small pot, simmer for 3 minutes, and cool.

To Assemble Tostadas:

Lay tortillas flat and brush with olive oil, top with pureed pinto beans, sliced grilled chicken, cheese, chipotle sauce, and cilantro.

Place the Tostada on the grill or griddle on medium/ low heat, or bake it in a preheated 375-degree F oven.

Bake for 2-3 minutes, remove when cheese melts and tortillas are light brown.

Serve with fresh cilantro, wedges of fresh limes, and your favorite toppings such as chopped sweet onions, finely shredded cabbage or lettuce, jalapeños, guacamole, tomatillo sauce, salsa, crema fresca, or sour cream.

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Punxsutawney Pancakes

George Hirsch February 1, 2025

It's that time of year once again. Doesn't it feel like Groundhog Day was just yesterday? Those of you who know me know it's my favorite holiday tradition of the year. I love the excitement of the anticipated sign of spring from the Seer of Seers, Punxsutawney Phil, on February 2nd each year. Who would believe the little weather-predicting rodent would be 75-90 percent accurate. How about that! I'd say that's more predictable than any certified meteorologist.

However, I really feel Groundhog Day took on an all-new meaning years back after watching Bill Murray in the movie Groundhog Day. Imagine eating all the pancakes and donuts you like and repeating them the next day and the next.

So, in honor of Punxsutawney Phil and Bill Murray, here's my Punxsutawney Pancakes Recipe. Hearing the alarm clock at 6 AM on Groundhog Day just isn't the same without a tall stack of pancakes and a carafe of good coffee to wake up to. Just be sure to serve with a good maple syrup. Or, try a slice of my Egg Custard Pie (recipe below) for another sweet celebration.

Wishing you a Happy Groundhog Day this upcoming weekend! May my Punxsutawney Pancakes become a tradition at your breakfast table as well.

George's Punxsutawney Pancakes

Makes eight pancakes

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 Tablespoon pure cane granulated sugar

* 1 1/4 cups buttermilk

1 teaspoon vanilla

1 egg, beaten

3 Tablespoons butter, melted

* To make Buttermilk

1 scant cup whole milk

1 tablespoon white vinegar or lemon juice

To make buttermilk:

Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.

Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk

Mix all dry ingredients in a large bowl well with a whisk: the flour, baking powder, salt, and sugar. In a separate bowl, mix all wet ingredients: the buttermilk, vanilla, egg, and melted butter.

Add the wet to the dry and stir with a spatula until the dry ingredients have incorporated. There may still be a few lumps. Do not over-mix, or pancakes will become tough.

Preheat a nonstick pan or lightly grease a griddle over medium-high heat at 375 degrees F.

Tip: Test the temperature by dropping a drop of water on the surface of the pan. Water will dance across the surface when at the correct temperature. Test one pancake.

Pour one 1/4 cup scoop of batter onto the griddle for each pancake. Add any fresh fruit, such as bananas or blueberries, at this time. You will see bubbles form on the top side when brown on the bottom, flip, and brown on the second side.

Serve hot with syrup or your favorite topping.

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Gameday Chili

George Hirsch January 30, 2025

Entertaining a crowd during Gameday Season?

Then, it's time to fire up the cooktop and start chopping. Those flavors will come together deliciously by gameday. This recipe calls for one bottle of IPA beer, my favorite from my local microbrew. I always advise you to use only what you would drink!

This basic chili recipe combines several flavors of the Southwest.

Options: Turkey and pork can be substituted for beef and combined for ultimate flavor. To make it vegetarian, use eggplant, squash, and extra onion in place of the meat.

IPA Chili

Makes 6- 8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds sirloin or chuck - cut into 1/2 inch pieces or a ground beef combo

4 slices maple cured bacon, chopped

10 cloves garlic, chopped

1 cup sweet onion, chopped

4 scallions, chopped

2 jalapenos, seeded and chopped

1 fresh serrano chili pepper, chopped

1 Tablespoon each: cumin, oregano, basil and thyme

1 teaspoon cinnamon

12 ounces of a good microbrew IPA

2 cups canned plum tomatoes with juice, chopped

1 Tablespoon cider vinegar

1 16-ounce can of red beans, rinsed and drained

2 Tablespoons cilantro

Preheat a large soup pot over medium-high heat.

Add bacon and allow the bacon to get a light golden color. Add garlic, onion, olive oil, scallions, jalapenos, and serrano, and cook for 2-3 minutes, stirring occasionally. Add beef and cook until becomes lightly browned. Drain off any excess fat. Season with cumin, oregano, basil, hot pepper flakes, and cinnamon.

Add beer and reduce liquid for one minute; add tomatoes and vinegar.

Lower the temperature to a gentle simmer. Stir, cover pot, and cook for 1 1/2 hours, stirring occasionally. Add beans and cook for 30 minutes or until the meat is tender.

**LISTEN SATURDAY Feb 10th and SUNDAY Feb 11th at 10AM**

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George's Gameday One Love Wings

George Hirsch January 23, 2025

There is nothing better for a group than my One Love Wings. Period!

At one of this country’s most celebrated celebrity chef events, patient guests stood in line for hours to sample this winning recipe from GHL. My culinary Team was stellar, staying in the game and preparing hundreds of pounds of the most talked-about dish that evening. It is amazing how a few well-prepared wings with good seasoning, grilled and tossed in a made-from-scratch sauce, win every time!

George Hirsch's Caribbean-style grilled chicken wings, tangy fresh lime juice sugar cane glaze, and a bit of heat, chillin’ with a savory slaw.

George’s One-Love Wings

Makes 32 pieces

chefgeorgehirsch.com | From Grilling with Chef George Hirsch Cookbook

16 chicken wings

1/4 cup olive

2 teaspoons brown sugar

1 teaspoon hot sauce

1/8 teaspoon cayenne pepper

1/2 teaspoon dried thyme, oregano, paprika, granulated powdered garlic

pinch ground nutmeg and allspice

fresh ground black pepper and sea salt

Cut off and discard wing tips. Cut the remaining wings in half.

Season with thyme, oregano, paprika, powdered garlic, black pepper, and sea salt. Add olive oil and hot sauce, and toss. Cover and place in refrigerator for 1 hour.

Preheat the grill to medium temperature.

Place wings on the grill. Grill for 15 to 20 minutes over medium heat, turning frequently. As wings begin to brown, continue slowly cooking on indirect heat until thoroughly cooked.

Toss wings in George’s One Love Sauce when fully cooked and crispy. SEE RECIPE BELOW