Chocolate on the Grill

Who would think grilling and chocolate would be in the same sentence? Well, 25 + years ago, I shocked many people, grilling desserts on my TV shows. Here's one of my tried-n-true grilled-dessert TV favorites. 

Tip:

1. When choosing chocolate, look for a shiny finish, which signifies that the chocolate was heated at the right temperature for the right amount of time.

2. Look for a crispy snap when chocolate is broken into pieces.

3. Choose a good chocolate source for cooking, like Lindt, Callebaut, Scharffen Berger, or Perugina.

I've adapted a popular Mexican dessert to celebrate summer on the grill and a great way to wrap up any fiesta. The origin of this recipe is fried, but who is going to refuse this decadent version.

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

Preheat grill or a grill pan to low temperature.

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 low heat. Cook for 4 to 5 minutes on each side, then move to 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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Chocolate Brownie Cookies

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As great addition to any cookie platter. Plus, a chocolate treat in under 30 minutes - mixing and baking. But can you wait 24 hours? Probably not, but just save a few because these cookies actually taste even better a few days after baked. Eyes-go-wide open on the first bite. Try my recipe for yourself and you'll agree. For best results use a good quality cocoa.

Chocolate Brownie Cookies

Makes 3 dozen large or 6 dozen small 

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1 1/3 cups sweet butter

1 cup sugar

2/3 cup brown sugar

1 Tablespoon vanilla

2 each eggs

2 1/4 cups flour

2/3 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

3 Tablespoons milk

1 1/2 cups pecans, chopped 

1 cup mini chocolate chips, semi sweet, or chopped chocolate

Preheat oven to 350 degrees.

Cream butter, granulated sugar, brown sugar one minute, or until creamy.

Add eggs, one at a time, beating lightly after each.

Combine flour, cocoa, baking soda and salt. Add to creamed mixture alternately with milk beating at low speed about 1 minute, or just until blended. Stir in nuts and chocolate chips.

Drop dough by heaping 2 Tablespoons spoonful on ungreased baking sheet. 

Bake at 350F for 10 to 12 minutes. Cookies will still appear soft and moist when baked, but firm up on cooling. Cool slightly, then remove to cooling rack. About 3 dozen cookies.

Tip: Smaller cookies can be made using 1 Tablespoon dough for each cookie, baking for 8 to 10 minutes.

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Piri-piri

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I can’t think of anything better than this sauce for this week's Know Your Fire Friday. Yes you will still be lighting the grill - this is just a different kind of heat to top your grilled foods with.

Piri-piri is a Portuguese name of Brazilian origin for the African bird's eye chili. Piri-piri sauce is made by soaking dried or fresh chili’s in lemon and vinegar to make a condiment much like the Argentine chimichurri, but only with a really fiery kick. When using fresh and very ripened red chilies - you'll know they are ready to pick when the ends of pepper point straight up. 

A piri-piri sauce is a robust topping when used on seafood and fried fish. But you don’t have to stop there, you can also use on beef, lamb and poultry. Also, this piri-piri sauce can be added to marinades for a little extra kick. Below is a basic version, but experiment by adding a Tablespoon of coconut, coconut milk, cream, ginger and Thai basil for a Far East style. Or, you may add ketchup, brown sugar and extra vinegar for southern flavored heat.  

Using a food processor, add about 4-5 (more or less depends on your fire wish) chilies that have been roughly chopped (suggestion: use gloves), 6 peeled garlic cloves, 1/4 cup mixed cilantro and flat leaf parsley, juice of 2 lemons, 1 Tablespoon white vinegar, 1 Tablespoon sugar, pinch of sea salt and puree 30 seconds or until smooth. Slowly add 1/2 cup olive oil until blended. Pour sauce into a glass or ceramic container. Use a drop or two at a time until you’ve mastered the fire. Sauce will keep for 2-3 weeks in fridge. 

You can add a few drops of piri-piri sauce to these recipes:

Sword Fish Skewers

Chicken Tikka

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Grilled Garlic Shrimp

Itch'n for grill'n? Time to light up the grill and cook up an easy dish. 

George Hirsch Skewered Garlic Shrimp

Grilled Garlic Shrimp

Makes four servings

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12 large Shrimp (size U15) peeled deveined, tail left on, skewer each shrimp through tail and front

2 Tablespoons Olive oil

1 Head

Caramelized garlic

Juice from one lemon

1 Tablespoon honey

3 springs Fresh Rosemary

hot sauce to taste. see salad recipe below—-

Chef George's Grilled Garlic Shrimp Salad

Preheat grill to a very high heat.

Mix all ingredients for shrimp marinade and pour over shrimp.

Cook shrimp on hot grill and place rosemary sprig on top of shrimp while grilling. Cook two minutes on each side, turning once. Baste the shrimp with any remaining marinade. Do not over cook.

Remove shrimp from grill and serve with grilled vegetables or salad.

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One Pan Meal

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as seen on George Hirsch Lifestyle TV series 

Looking for an easy one-pot meal? The frittata can be more than just breakfast, including brunch and lunch. Fill it with fresh veggies and good eggs like my recipe below and you'll have a powerful one-pan, moveable feast. A perfect take along for a picnic or al fresco meal. 

A frittata is also the perfect way to repurpose leftovers like roasted potatoes; add fresh herbs for added flavor like spring chives or thyme.

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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