This is the part of the Thanksgiving menu that does it for me. Steamy whipped mashed potatoes with flecks of caramelized garlic- my absolute favorite, especially with a side of Honey Grilled Acorn Squash. Don't get me wrong, I won't pass up on the sweet potatoes and cranberry dressing. But if my plate is too full, then I might wait on the Wild Rice Stuffing until my next serving, then pair it with some Savory Herb Gravy.
Chocolate Pecan Filo Pie
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This is one of those desserts that your guests won't forget. I promise they will ask you for the recipe. TIP: Be sure to use really good quality chocolate; this will add to the success of this crowd pleasing dessert recipe.
image: Hirsch Media
Meatballs for Goodness
New season of GHL Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Check local listings. Click to watch TV Series Preview
After all these years, my nana's meatball recipe is still nurturing and comforting. I am delighted to share once again a simple recipe filled with goodness. Thank you nana for teaching me the essentials of a recipe, even those ingredients not listed here.
Nana’s Meatballs, as seen on George Hirsch Lifestyle
Makes 12 Jumbo, 24 large or 40 mini meatballs
chefgeorgehirsch.com | George Hirsch Lifestyle
3 pounds ground beef, 80 / 20 blend; can use combo of beef, pork, and veal
4 cloves garlic, minced
1/2 sweet onion, chopped fine
2 eggs, cracked and beaten
1/4 cup Parmesan cheese
2 Tablespoons fresh Italian parsley, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
3 cups day old Italian bread, pulsed into crumbs
1/2 cup chicken broth, to soften bread crumbs (variable amount may have to add more broth just to soften crumbs)
Fresh ground black pepper
* Note all ingredients should be very cold before blending.
In a mixer or by hand mix all ingredients until well blended. Dip hands in ice water before shaping into round balls.
Spray an oven-roasting pan with grease spray.
Use an ice cream and scoop up meatballs; roll by hand until they are shaped round. Do not over handle as to not over warm up meat. Repeat until all meat is used up. Do not over crowd meatballs to make it easier to move them while baking.
Refrigerate meatballs for at least 30 minutes to chill. Prepare Tomato Sauce below.
Pre heat a large heavy gauge sauté pan to high heat, or if making a large quantity of meatballs brown in a hot oven at 425 degrees F.
Roast meatballs for five minutes in oven or on stovetop just until they begin to brown. If roasting gently shake pan to move meatballs to turn over, or use a spatula for meatballs if browning in sauté pan. Continue cooking for a few additional minutes (or less if mini) or until meatballs are brown on the outside. Meatballs will not be fully cooked and will continue to cook in tomato sauce.
Remove meatballs with a spatula and add to gently simmering sauce and continue cooking for 20-30 minutes.
For the Tomato Sauce:
2 Tablespoons Olive Oil
1/2 cup minced sweet onion
6 cloves garlic, minced
2 (28 ounce) cans crushed San Marzano Tomatoes
2 (6.5 ounce) cans tomato sauce
1 Tablespoon dried basil leaves
1/2 teaspoon oregano
Fresh ground black pepper
2 Tablespoons each fresh chopped parsley and basil
In a large saucepot sauté add olive oil, onion, and garlic over medium heat until light brown. Stir in crushed tomatoes and tomato sauce. Season with dried basil, oregano, Italian seasoning, pepper, and half of the parsley. Simmer, covered, for about 10 minutes, stirring occasionally. Add cooked browned meatballs and top with fresh chopped parsley and basil before serving.
Warm Apple Cobbler
New season of GHL Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Check local listings. Click to watch TV Series Preview
Call it a crisp, a crumble or Betty, doesn't matter when you taste this quick version of apple pie!
Granny: This Australian native was discovered in 1868 as a chance seedling by "Granny" Anne Smith of Ryde, New South Wales. One parent might have been a French Crab Apple. Grannys are known for their distinctive green flesh, which sometimes bears a red blush, and their very tart flavor. An all-purpose apple, Grannys work equally well as a snack or in pies and sauce. U.S. Grannys are harvested beginning in August, and are available year-round.
Gala: This variety originated in New Zealand, a cross between Kidd's Orange Red and Golden Delicious. The Royal Gala strain was named in honor of Queen Elizabeth II, who deemed it her favorite during a visit to New Zealand. It was brought to the United States in the early 1970s, and is now one of the country's most popular apples. This crispy, juicy, very sweet apple is ideal for snacking. Galas can vary in color, from cream to red- and yellow-striped. U.S.-grown Galas are harvested beginning in mid-July, and are typically available year-round.
George’s Warm Apple Cobbler Recipe
Makes 4 –6 servings
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For Topping:
1/3 cup brown sugar
1/3 cup granulated sugar
1/4 cup flour
3/4 quick oats
1/4 cup chopped pecans or walnuts
1/2 cup melted butter
Mix all sugars, flour, oats and nuts. Pour in butter and mix until topping looks like wet sand. Do not over mix; topping should have a lumpy consistency.
For the Filling:
4 cups Apples- 1/2 granny and 1/2 gala or other sweet apple, peeled, cored and chopped into 1/2 inch pieces.
1/3 cup water or *simple syrup
1/4 cup raisins, plump in simple syrup
Pre heat a 375 degree oven.
Grease small individual ramekins or one nine inch ovenproof casserole. Add chopped apples, raisins and simple syrup. Top with a generous amount of crumb topping. Bake for 35 to 45 minutes or until crumb topping is crisp and light brown.
Serve warm topped with powder sugar, whip cream or powder sugar.
*To make simple syrup:
1 cup water
2 cups sugar
1 orange, cut into quarters
Place all ingredients into a saucepan. Bring to a boil and cook for five minutes. Remove and cool.
The George Burger
New season of GHL Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Check local listings. Click to watch TV Series Preview
Tired of the same old beef patty? The next time you light up the grill, try my winning burger. A grilled Tuscan-style burger with caramelized onions and grilled pepper tomato marmalade topped with arugula Parmesan. And, don't forget my side of crisp kettle potato chips!
George Hirsch Tuscan Burger
The George Burger
Makes 8, ¼ pound burgers
chefgeorgehirsch.com | George Hirsch Lifestyle
1 1/2 pounds ground beef, short rib blend, 80/20 lean / fat ratio
½ pound sweet Italian sausage, removed from casing
Freshly ground black pepper to taste
Accompaniments: potato rolls, caramelized onion, arugula, Parmesan flakes
In a 2-quart mixing bowl, combine all of the ingredients and mix with a fork, taking care not to overwork the meat. Divide into 6 or 8 equal portions and form into 3/4 inch thick patties. Cover and refrigerate for 1 hour.
Preheat the grill to medium-high. Place the burgers on a hot grill and cook about 3-4 minutes per side, turning once.
Serve on lightly toasted potato rolls with caramelized onions and grilled pepper tomato marmalade. Top with arugula and Parmesan.
Grilled Pepper Tomato Marmalade
Makes about 3 cups
1/2 Ounce portion per 3 ounce slider burger
2 cups good quality ketchup, (not high fructose)
2 Red peppers, split deseeded grilled and charred
Cloves from 1 head Caramelized garlic
¼ cup Virgin olive oil
2 Tablespoons Balsamic vinegar
1 teaspoon hot sauce
Pulse all above, leaving slightly chunky and add to ketchup.
Chef George’s Caramelized Onions
Preheat a nonstick saucepan to a medium heat. Place 2 cups sliced onions in the pan and cover. Allow to cook for 2-3 minutes, or until the onions begin to brown. Stir and cover again. Continue the process until the onions are a golden brown. Remove the cover. Cook off any excess moisture. Remove the onions from the pan and cool.
Grilled Pepper Tomato Marmalade
Makes about 3 cups
1/2 Ounce portion per 3 ounce slider burger 2 cups good quality ketchup, (not high fructose) 2 Red peppers, split deseeded grilled and charred Cloves from 1 head Caramelized garlic, ¼ cup Virgin olive oil2 Tablespoons Balsamic vinegar1 teaspoon hot sauce
Pulse all above, leaving slightly chunky and add to ketchup.
