Speedy Side

Don't feel like peeling the spuds, or steaming rice on a warm day? The solution, try my cool couscous salad that is ready to serve in a matter of minutes. And, it's a great make-ahead cold side salad that travels well from your kitchen to tailgate.  

Enjoy Cous Cous with Planked Salmon

A staple side of North Africa, Sicily, and the Middle East, couscous is made from semolina, or granules of durum wheat. A healthy side dish contains a 1 % low fat-to calorie ratio of  3.6 grams of protein for every 100 grams. My flavorful Couscous and Tomato Salad taste so good. Who will remember the dish is healthy? 

Couscous makes for a quick, healthy dish that becomes fluffy when cooked, with a slight chewy—firm texture. Traditionally it was was hand-rolled, but today it's made by machine: The Coarsely-ground durum wheat (semolina)— is moistened and tossed with fine wheat flour until it forms tiny, round balls. 

There are three main types, Moroccan, Israeli, and Lebanese. Most of the couscous available in North America is "instant" or quick-cooking.

In Morocco, Algeria, and Tunisia, it’s steamed over a simmered stew after being tossed with a little water or oil. 

Serve warm or chilled with grilled, or go all veggies and top with Acorn Squash.

Couscous and Tomato Salad (see recipe below)

Makes four cups 

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1 1/2 cups Couscous

2 cups chicken broth

1 Tablespoon olive oil

1/4 sweet onion, chopped

1/4 sweet red bell pepper, chopped

2 Tablespoons pine nuts and raisins

2 Tablespoons fresh mint, chopped

For Tomato Dressing: 2 Tablespoons lemon juice; 1 Tablespoon honey; 1/2 cup vine ripened tomatoes, chopped; 1/4 cup chick peas; cooked or canned rinsed & drained; 1/4 cup olive oil; 2 teaspoons curry powder; pinch of cinnamon

Pre heat a sauté pan; add one tablespoon olive oil, onions and peppers. Sauté three- five minutes until tender.  Add pine nuts and raisins and cook one additional minute. Add couscous; mix with onion and pepper mixture. Add boiling hot chicken broth, 1 Tablespoon mint, cover and remove from stove. Allow to rest for five minutes.

Meanwhile make Tomato Dressing by mixing tomatoes, chick peas, lemon juice, honey, olive oil, curry, cinnamon and remaining mint.  

After couscous has sat covered for five minutes remove lid and mix with a fork or spoon to loosen granules. Top and mix in the tomato dressing.

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Go Red For Know Your Fire Friday

With red meat, that is. I'm often asked how I create my recipes. The truth is, there isn't really one way; sometimes by theme, sometimes by menu needs and sometimes... well, because it's the ingredients I have on hand. The latter reason can be the most enjoyable to create with. And this is just one story that became a recipe ...

Once on the road, while taping my TV series, when we were between shows; some of my crew wanted a snack. There is nothing like a hungry crew staring at you to give you motivation. Upon looking at the fresh ingredients we had on hand, I found a few chipotle peppers. I started from there, and the warm smokey flavor made it a hit with my crowd. I’m sure it will satisfy yours too.

George’s Sliced Beef Wraps

Makes 10 wraps

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2 pounds sirloin steak 2-thick, or flank or hanger

For marinade:

2 chipotle (smoked-dried jalapeño) peppers, or 2 teaspoons powder

1 cup pineapple juice

1/4 cup raisins

1 head caramelized garlic

1 Tablespoon wine vinegar or balsamic vinegar

1 Tablespoon olive oil

1 Tablespoon cilantro

Fresh ground black pepper

Place pineapple juice, raisins, garlic, vinegar, olive oil, cilantro, black pepper and chipotle peppers in food processor and blend well. Pour blended marinade over sirloin and marinate 24-48 hours, refrigerate.

Remove meat from refrigerator one half hour prior to cooking.

Preheat a cast iron pan, grill pan, or outdoor grill to high. 

Remove meat from marinade and grill on high heat for 3-4 minutes on each side, brushing with chipotle marinade while cooking.  Lower heat to medium and allow to cook slowly to desired doneness. 

Remove from grill and allow meat to rest 3-4 minutes before slicing. Slice meat thinly against the grain.

For wraps:

1 cup black beans, cooked or canned 

1 cup *Tomatillo Sauce, see below

3 Tablespoons cilantro, coarse chopped

10 flour tortillas

Wraps may be served warm or cold. To serve warm wraps, heat tortillas quickly on grill or a griddle pan. Top warm tortillas with sliced sirloin, warm beans, cilantro and sauce. Wrap tortillas over and serve.

Optional toppings may include:

sour cream

sliced avocados

grilled onions & peppers

*Tomatillo Sauce

Makes one cup 

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1/2 pound tomatillos, cut into quarters

2 cloves garlic, chopped

1/2 small sweet onion, chopped

2 serrano chili’s, stem and seeds removed

1 Tablespoon cilantro, chopped

1 avocado, peeled and deseeded

juice of one lime

1 teaspoon sea salt

In a food processor mix tomatillo, garlic and onion. Add cilantro, avacado, salt and lime juice. Puree until smooth. Serve with Warm Chipolte Chips or use as a topping sauce.

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Short Ribs Far East Style

New season of GHL releasing Oct 1st. Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Check local listings. Click to watch TV Series Preview

Summer may bring visions of slabs of pork ribs sizzling on the grill, but what do you do when the first chill arrives ? Simply take to the art of braising. Its long, slow cooking that infuses flavor by caramelizing the meat and vegetables; creating the makings of a full flavorful sauce. One of my good friends makes a classical version, which is excellent and tempting to prepare; but I'm offering a different flavor here today, which has been a viewer favorite- with a savory and sweet spin. Enjoy!

Short Ribs of Beef with Orange Ginger Sauce

Makes four servings 

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4 pounds beef short ribs, bone in 

1/4 cup flour, for coating beef short ribs 

2 Tablespoons olive oil 

4 cloves garlic, sliced thin 

1 Tablespoon fresh ginger, peeled and chopped 

1 leek, whites only cut into one inch pieces 

2 teaspoons sesame oil 

2 teaspoons sherry 

2 teaspoons soy sauce 

juice of one orange 

1 1/2 cups beef broth 

Coat beef ribs with flour, shaking off any excess. 

Preheat a braising or sauce pot to medium high temperature. Add olive oil and sear beef short ribs until well browned, turning only once on each side. 

Drain any excess oil. Lower temperature of pot, add garlic, ginger, leeks, sesame oil, sherry, soy sauce, orange juice and beef broth. Bring sauce up to a boil, then lower to a gentle simmer, cover and cook for 1 1/2- 2 hours or until meat is beginning to fall away from the bone. 

When short ribs are fully cooked, remove meat from pot. Raise the temperature of the sauce to a low boil. Reduce the sauce to naturally thicken. 

Serve with steamed dumplings and stir-fry vegetables.

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People, Pubs and Pints

Even as a stranger you'll be made to feel like a regular local. Where's that? Any pub in Ireland. The local pub in Ireland is the heart of any village. It's the place to catch up on local chit-chat or good craic, listen to live music and enjoy really good hearty food. See for yourself how Ireland's warm hearted culture brings me back time and time again.  

 Watch The TV Segment

George Hirsch Lifestyle TV Segment: Video Ireland

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Mugolio

Good Stuff Pick: Mugolio Pine Cone Bud Syrup

At the end of May each year, condiment artisan, Elenora Cunacia hand harvests Mugo pine cone buds to create delicious mugolio syrup. The cones are from the dwarf Mugo pine trees, located in Northern Italy's Dolomite Mountain region. The syrup is then aged in the sunlight for six months before being filtered, sweetened and cooked. The result is a golden nutty-sweet syrup similar to dark honey, ideal as a sweet decadent topping.

Serving suggestion: Drizzle over thick Greek yogurt, gelato, mascapone or grilled pork.

Available at specialty markets.

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