Kiełbasa with Jam Sauce

georgehirsch November 3, 2023

The most popular kiełbasa is also called Kiełbasa Polska aka Polish Sausage.

In Poland, kiełbasa is often served garnished with fried onions, and smoked kiełbasa can be served cold, hot, boiled, baked, or grilled. The condiments in this recipe work wonderfully with the smokiness of the sausage.

This recipe was shared by my dear polish friends and graced my first cookbook over 25 years ago and is popular as ever today. You and your family will be amazed at how easy to prepare, and great it tastes. Enjoy!

Kiełbasa with Jam Sauce

Makes four-six servings

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2 1/2 pounds Kielbasa or smoked sausage

1 cup good quality Jam, such as marionberry, blackberry, or mixed berry

1 cup catsup

1 Tablespoon horseradish

1 teaspoon hot sauce

Slice the kielbasa 1/4 inch thick and place in a preheated nonstick skillet. In a medium bowl, combine the remaining ingredients. Pour the sauce over the kielbasa and cook for 30 to 45 minutes at a low temperature. Serve warm.

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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.

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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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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