La Banderita

See George's January 2012 Good Stuff picks

La Banderita Authentic Mexican Tortillas are made using a traditional family recipe, the freshest ingredients and the latest production techniques. The result? A great tasting versatile tortilla that will make our great recipes taste even better. Available nationwide.

Chicken Chipotle Tostada
Makes 4 | From George Hirsch Living it UP! 
www.chefgeorgehirsch.com

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 together. Pour over chicken, cover and place in refrigerator for two hours. 

Preheat 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 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 and 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 Tostada on grill, griddle on a medium/ low temperature; or bake in a pre heated 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.

Comforting Braise

Winter's chill and early dark nights inspire me to cook-up a steamy and comforting dinner dish. But while the braise is slowly simmering (Short Ribs of Beef with Orange Ginger Sauce) on the stove, why not make it a romantic-n-cozy night with a bottle of red wine and some candlelight (from my Good Stuff Pick). 

Question: Do you know the amount of work a worker-bee must do to create 1 pound of wax? Answer: How about, eating 10 pounds of honey! 

George's Good Stuff Pick!

Molinillo

No, this is not a party noisemaker. It's a molinillo; the original ancient Mexican chocolate beverage frothing whisk tool. It's a great gift for the chocolate lover in your life. It also made my Good Stuff picks.


Old Fashioned Hot Chocolate | Makes one serving

1 Tablespoon good Dutch cocoa powder
1 1/2 Tablespoons sugar
7 ounces milk

Mix the cocoa and sugar in a cup. Add a small amount of the milk and mix until smooth. Pour the rest of the milk into a saucepan and heat over a low fire until it starts to boil. Whip with molinillo or an egg whisk until foamy. Add the boiled milk to the cocoa mixture in the cup and stir well. Serve immediately.

Tip: top with marshmallow or fresh whipped cream.

Mush

My Italian grandfather, who was a great maker of polenta called it "mush",  as it was commonly eaten during Roman times. It seemed as though he stood at the stove for hours stirring and stirring until it was just the right consistency. No fancy sauces were put on this delicacy; it was just pored out hot onto a wooden board and you raced to dig right in before it disappeared. Later in life, Grandpa loosened from his traditional roots. He added red meat sauces and other salted meats; such as bacon or pancetta, and even anchovy to dress the polenta. He passed his pot on to me, so I ran with it and continue the family tradition today.

Polenta is made with ground yellow or white cornmeal and is often cooked in a huge copper pot, known as paiolo, for even heating. Traditionally polenta is a slowly cooked dish; it can take an hour or longer, and constant stirring is a must. Polenta has a smooth, creamy texture because of the gelatinization of the starch in the grain. The time, dedication and arm-stirring labor of traditional preparation methods has sparked the way for many shortcuts today. There is now instant polenta available from Italy that allows for quick cooking—kind-a-like instant grits, or there's fully cooked polenta in a tube that requires only slicing and reheating. I suggest reheating by grilling, roasting, sautéing or baking, then top with your own creative sauce. It may not be Grandpa’s, but if in a pinch, try it with my favorite recipe; grilled topped with a sauce of creamy gorgonzola and crispy pancetta. 

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