Daily Food - George Hirsch | Chef & Lifestyle TV Host | recipes, travel, recreation, home

Thursday

Jul292010

Grilling Corn 411

Thursday, July 29, 2010

Know Your Fire Fridays

If ever there is a time, this is it - get to farm fresh ears of corn at your local farm stand or market this week. Buy extra to grill or roast - as leftovers they are an ideal addition to so many dishes. Cut leftover corn off the cob and use in salads, salsas, soups, taco, beignets, etc. Sufferin’ succotash - add grilled corn to lima beans and tomatoes. The charred kernels adds robust nutty flavor and a nice texture addition too. Fresh is where it's at.

I am sure you have heard a version of this tale.

"My grandmother learned from a farmer how to cook the best corn, start the water boiling, run to the corn field, pick the corn, run back to the pot, cook the corn, and eat immediately."

A good tip to stress freshness, but what good is this advice if you don’t know how to select sweet and juicy tasting ears.

Here's The 411: When picking: The kernels should be smooth, plump and the juice inside the kernel should appear milky. The kernels should not be too mature, soggy and doughy. The corn is good when there is a slight browning of the silks, it is cool to the touch, fullness of the tip kernels and firmness of the unhusked ears.

I’m still trying to figure out why people husk their corn at the market and leave husks all over the place. I may just have to ask why next time. It’s actually helps the corn retain it’s freshness by leaving the husk on until right before cooking. Ears of corn should also be chilled as soon as possible after picking to slow down the sugar in the corn, as it turns to starch. Think of corn like fresh whole fish, the ears should be firm, moist and kept chilled. I suggest taking a cooler with you to the market for the ride home.

Grilling Corn on The Cob | as seen on George Hirsch Living it UP!

- Begin by pulling the husks of the corn back, but do not remove them. Remove and discard the silk and then soak the whole cobs in a pot of cold water for 15 minutes.

- Preheat the grill to a medium temperature.

- Remove the corn from the water and brush the kernels with olive oil. Before you re-wrap the corn in the husks, add a little caramelized garlic, chopped onion, nutmeg and black pepper.

- For an flavorful twist, try using herbs & spices such as cilantro, garlic, chipotle chili and fresh lime juice.

- Then reposition the husks over the kernels and tie each ear with a piece of loose husk or twine.

- Place the prepared ears of corn on a medium heat, turning every 2 minutes.

- After a couple of turns, place the corn husk on an indirect heat or on the top shelf of your grill and close the cover.

- Allow the corn to slowly roast for another 10 minutes.

- You will know it is done when you press a kernel and it shoots out it’s sweet liquid.

image credit

George Hirsch Comments Off | | in

BBQ & grillng,

fruit & vegetable

Print Article

Wednesday

Jul282010

Rainy Day Grilling

Wednesday, July 28, 2010

A rainy day should never prevent you from enjoying your favorite grilled and seared foods. The Le Creuset Skillet Grill can go on the stove top, under the broiler, or in the oven. I have even started to grill a steak in the skillet on the stovetop and then placed the whole pan with the steak into a preheated oven to finish cooking. It may take a few minutes to preheat this cast iron grill pan, but watch out because once it heats up - it's smokin! Of course, a kitchen with good ventilation is a good idea.

Should the sun pop out unexpectedly take this pan to your outdoor grill and place on the side burner or right on the grill top. Another benefit is while your meat or seafood is searing in the pan, the juices from the marinade will keep your foods moist and flavorful.

I prefer the Le Creuset Skillet rather than the many imitators with a similar design currently in the market because Le Creuset uses the highest quality cast iron in the making of this pan. The ribbed base grid sears food evenly plus gives good characteristic grill marks, that adds definate flavor to meats, seafood and veggies. Yes, I grilled fresh sliced fennel on this pan on a TV taping last week. This pan is also perfect for making bruschetta.

Chef George Hirsch, Le Creuset Grill Skillet

George Hirsch Comments Off | | in

BBQ & grillng

Print Article

Tuesday

Jul272010

Bit of Barry's

Tuesday, July 27, 2010

One of the good things I brought back from my TV series taping in Ireland was a good box of Barry's Irish Tea. Barry's has been making tea since 1901. When I asked the Irish for their favorite, the consensus was Barry's brand every single time. Every pot of tea I've ever had in Ireland has been great, so I think they're on to something.

You may also find Barry's state-side too, but I encourage you to travel to the Emerald Isle to get yourself some directly - brown bread optional. Lately it's been the cold version of Barry's that I've been enjoying - as an enjoyable refreshing pitcher of iced tea. I find that my iced tea is more thirst quenching sans the sugar and simply topped with lemon and some fresh mint. More flavorful tip: twist the mint leaves and stem in your hands to loosen the oils from the mint leaves before adding to tea. Share and enjoy.

Homemade Iced Tea

Makes about 2 quarts

5-6 tea bags of Barry’s Organic Blend Tea
5 cups of hot water
4 cups of ice
12 fresh lemon wedges, about 1 lemon
12 sprigs of fresh mint or 12 lemon verbena leaves
Sugar, if desired

Brew the teabags in 5 cups of hot water for 3 minutes. Sugar may be added at this stage. Cool completly (can be made the day before) before placing in the refridgerator. Take the Iced Tea out of refrigerator. Cut lemon into wedges. Squeeze 6 lemon wedges into tea, and add 6 mint sprigs. Add 3 cups of ice and refrigerate if not serving immediately. Fill glasses with remaining ice, lemon wedges and top with mint. Enjoy!

George Hirsch Comments Off | | in

drinks & beverages

Print Article

Monday

Jul262010

Whirley Pop

Monday, July 26, 2010

I received this popper as a gift from The Piano Man himself a few years back. It's a classic. It's a great popcorn maker - every kernal pops.

The 6 Quart Whirley Pop Stovetop Popcorn Popper is the ultimate popcorn machine. Use any popcorn, as little as a teaspoon of any oil and in less than 3 minutes, there will be 6 quarts of delicious, mouthwatering popcorn to enjoy. Official instructions.

Each Popper is hand assembled and checked for quality. They take pride in every popper made and stand behind their products, with a 25 year warranty. How about that?

George Hirsch Comments Off | | in

snacks

Print Article

Sunday

Jul252010

Summer Berry Cheesecake

Sunday, July 25, 2010

Local berries of all types are in everywhere, and are at their peak - the perfect inspiration for topping my classic New York Style Cheesecake. So I suggest you run out to your local farm stand and get them while they are there!

TIP:

Bake it blonde, with no color. Put a small piece of foil loosely on the top of the cheesecake an hour into baking to keep the cheesecake from coloring on top.

New York Style CheeseCake
Recipe by Chef George Hirsch | Makes 12-16 servings
chefgeorgehirsch.com | George Hirsch Lifestyle Magazine

To prepare the crumb bottom:
1-1/2 cups *vanilla wafers, grind into crumbs, or good cake crumbs
1/4 cup unsalted butter, melted

Line bottom and sides of a 10 inch tart pan, or 9 inch spring form baking pan with parchment paper. Parchment paper can overlap sides to make removal of cheesecake easier after baking. Place cookies in food processor; process until fine crumbs form. In a bowl mix cookie crumbs, melted butter and press onto bottom of pan. Refrigerate ten minutes.

2 pounds, 4-8 ounce packages cream cheese, softened
1 cup Turbino (natural sugar in the raw) sugar
2 teaspoons cornstarch
1 teaspoon vanilla
2 teaspoons fresh lemon juice
2 teaspoons lemon zest
3 whole eggs, beaten and at room temperature
3 yolks, add to whole eggs
1 cup sour cream, room temperature

To prepare cheesecake:
Preheat oven to oven to 400°F.

At medium speed with an electric mixer cream the cream cheese until smooth. Mix cornstarch with sugar and add to cream cheese. Reduce the mixer speed to low until well blended. Add eggs, 1 at a time, beating on low speed after each addition, mix just until blended. Stop mixer and scrape sides of bowl well after each addition. Add vanilla and sour cream in two stages, stopping mixer and scrape bowl after each addition. Pour cheesecake filling over crumb bottom.
Bake 10 minutes at 400°F.; lower temperature to 225°F and continue baking 1 to 1 1/2 hours, or until center is set.

Cool 1 hour, un-mold cheesecake carefully from baking pan, refrigerate 2 hours.

Add a Topping:
2 cups fresh mixed berries
1/4 cup raspberry jam, warm

Just before serving, arrange berries on top of cake. Warm jam in a microwave safe container for a few seconds, to slightly melted. Drizzle jam on top of berries and serve.

image: JurgaR | istock

George Hirsch Comments Off | | in

desserts

Print Article

Thursday

Jul222010

Open Fire Greek Style

Thursday, July 22, 2010

"My art is a smoke-blackened empire"
Quote; Athenaeus, Greek scholar c.200 A.D.

My travels to Greece have inspired this recipe. Usually the Greek custom is for a whole lamb to be prepared, but for ease of cooking I substituted a leg of lamb in lieu of the traditional whole lamb. Tried and true - this open fire spit recipe is always a crowd pleaser and was also one of the most requested dishes at my restaurant, and my TV crew loved it too. The fire-smoke combo flavors the meat while it slowly caramelizes on the spit. I know your guests will enjoy it as much as mine. Just use caution – your guests may get so into the mood, they will want to dance on tables and break plates. Opa, happy Friday!

Grilled Greek Leg of Lamb
makes 10-12 servings | recipe by George Hirsch

From Gather ‘round the Grill cookbook 1995, by Chef George Hirsch with Marie Bianco & From George Hirsch Living it UP! TV series

5-6 pound boneless leg of lamb, split
2 cups fresh spinach, cleaned
2 Tablespoons fresh oregano, chopped
8 fresh mint leaves
1 head garlic, peeled
1/2 cup fresh lemon juice
1/4 cup balsamic vinegar
1 Tablespoon fresh ground black pepper
2 teaspoons sea salt

Place fresh spinach, garlic, oregano, mint leaves, and pepper in a food processor or blender. Blend until leaves are small, add lemon juice and vinegar. Blend one minute or just until all ingredients are well mixed. Place lamb in a large bowl, pour marinade over the lamb, cover, and refrigerate for 4 hours or up to 2 days ahead of cooking; turning lamb twice a day.

Pre heat grill to high.

Remove lamb from marinade, dry the surface of the meat with paper towels, sprinkle with sea salt and secure with butcher twine on a metal spit. Place leg of lamb with spit on an indirect heat on a gas or charcoal grill for 30-40 minutes, until the entire surface is nicely brown. Use caution when grilling to cook on an indirect heat to avoid flare ups.

Place marinade in a large braising pan (as wide as lamb) and bring up to a rapid boil. When meat is brown, place braising pan with reduce marinade on grill under meat to catch juices dripping from roast. Cover grill and lower temperature of grill to low. Brush lamb with drippings every 5-10 minutes.

Cooking the lamb roast on a spit low and slow keeps the meat tender and juicy, as the moisture is not forced out of the roast. I cook my lamb well done; more in the style of a braised lamb dish for about 2 to 2 1/2 hours or until lamb is fork tender. However, if you prefer your lamb medium-rare, after browning roast cook about one hour on low temperature or until the internal temperature of the meat reaches 145 degrees.

When meat is cooked remove to a serving platter, cover with foil and allow to rest for thirty minutes prior to removing from spit and carving. While meat is resting bring juices in braising pan to a boil and reduce the juices until it is all homogenized, pour juice over sliced lamb.

Serve with Greek Salad, warm pita bread and Tzatziki.

George Hirsch Comments Off | | in

BBQ & grillng,

main courses

Print Article

Wednesday

Jul212010

Fruit of the Sea

Wednesday, July 21, 2010

Shrimp can be substituted for almost any shellfish recipe that calls for crab, lobster, crayfish or scallops. Use a little creativity and just follow some suggested ways you can prepare shrimp from the 1994 movie Forrest Gump starring Tom Hanks and Gary Sinise. Apparently Bubba’s mama taught him a thing or two about shrimp...

Bubba: Have you ever been on a real shrimp boat?

Forrest Gump: No, but I've been on a real big boat.

Forrest Gump: So Bubba was from Bayou la Batrie, Alabama, and his mama cooked shrimp. And her mama before her cooked shrimp, and her mama before her mama cooked shrimp, too. Bubba's family knew everything there was to know about the shrimpin' business.

Bubba: Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it.

To quote Forrest Gump: “That's all I have to say about that.”

images, Aldric D'Eon, Judith Angsten

George Hirsch Comments Off | | in

seafood

Print Article

Tuesday

Jul202010

Hampton Farms

Tuesday, July 20, 2010

Have you ever noticed you can't just open one peanut shell? I have yet another family tradition to share that puts peanuts center of the table. My family from the south always arrive with the largest bag of Virginia peanuts every year, when they visit each summer. We all sit around the table, break open the bag, crack open the shells, have a few IPAs and talk for hours. Good Stuff!

The other special thing is these peanuts are from Hampton Farms in North Carolina. The Barnes Family has owned and operated peanut farms since 1917. You maybe thinking - but you just said they we Virginia peanuts? Virginia peanuts are the variety of peanut distinguished by two nuts in every shell, a majority of which are grown in North Carolina.

George Hirsch Comments Off | | in

snacks

Print Article

Monday

Jul192010

Granola

Monday, July 19, 2010

Granola is a popular healthy breakfast cereal & snack that has a more-nuttier history than the pile of pecans and almonds in its recipe.

Here's a tad bit of granola history: Briefly, granola's roots trace back to the mid 1800s beginning with an American physician and minister Dr. Sylvester Graham (preaching temperance & nutrition) who created the Graham Cracker. Then Dr. Jackson in 1863 took Dr. Graham’s cracker one step further by grinding up this whole wheat biscuit into smaller pieces then baked it; which became known as “Granula”. Sound familiar?

That was when Dr. Kellogg’s whole wheat breakfast food was renamed “Granola” because of a pending lawsuit initiated by Dr. Graham regarding his trademark rights to the Granula name. BTW, Dr. Kellogg’s Granola cereal never really caught on commercially. But, in 1898 granola was the inspiration to Charles Post’s Grape Nuts Cereal.

Not all healthier cereal was Kelloggs inspired though. A similar cereal by the Swiss Dr. Bircher-Benner created the popular Swiss cereal Muesli in the 1900s after hiking in the Swiss alps. Birchermüsli Complet is still a popular food served especially on hot summer evenings. It's a combo of whole grains with fruits, nuts, topped with some good Swiss cream and yogurt.

Like Dr. Bircher-Benner’s Muesli, granola is delicious beyond the breakfast table. It is a great midday snack alone, good topped on ice cream or baking topper; on fresh summer fruits such as peaches and then bake as you would a cobbler. Or, simply prepare a fresh berry parfait as a more elegant cool summer dessert!

Today, granola recipes are as varied as our imagination and easy to make your own. Start with rolled oats (not quick cooking oats)

Spices may include cinnamon, nutmeg and cardamom; orange zest, and crystallized ginger.
Nuts or seeds; may include almonds, cashews, pecans, sunflower seeds, sesame seeds and pecans.
Other additions may include coconut, cranberries, raisins, dates, peanut butter, pure maple syrup, honey or brown sugar. I almost hate to say it - even chocolate chips. Just use good quality chocolate.

George's Granola

About 12 servings | chefgeorgehirsch.com
From George Hirsch Living it UP! cookbook, recipes for a healthy active life, 2000 by Chef George Hirsch

2 cups rice cereal
2 cups bran cereal
2 cups rolled oats (not quick-cooking or instant)
1 cup raisins or any combination dried fruit
1/2 cup pecans chopped
1/2 cup honey
Optional for flavor: 2 Tablespoons butter, melted
2 teaspoons cinnamon
Vegetable spray

Pre-heat oven to 325 degrees.

Spray vegetable spray on a nonstick roasting pan.

Combine the rice cereal, bran, rolled oats, pecans, cinnamon, melted butter, and honey.

Bake for 10-15 minutes, stirring occasionally, then remove from the oven. Granola should brown evenly and the browner it becomes, the crunchier and nuttier the granola will taste. Use caution not to burn. Mix in the raisins. Cool completely and store in a tightly sealed container in the refrigerator for up to one week.

George Hirsch Comments Off | | in

breakfast,

snacks

Print Article

Sunday

Jul182010

Summer Classic

Sunday, July 18, 2010

Who doesn’t smile with a tall shake in sight? Sure, In-N-Out Burger and Shake Shack make great shakes, but it's easy enough to do it yourself at home.

It's a perfect treat on a warm summer night. The cost of a smile followed by brain freeze? Priceless!

George Hirsch Comments Off | | in

desserts

Print Article

Thursday

Jul152010

Grilled Romaine

Thursday, July 15, 2010

Know Your Fire Friday

I received an email request this week that inspired this post. This was one of those recipes I did for my PBS grilling shows that made people scratch their head years ago. I was grilling lettuce before grilling lettuce was considered cool. Well, here's the how-to on grilling-up a delicious appetizer or side. I'll be making it this weekend. Enjoy!

Grilled Romaine
Makes four servings
Adapted from Adventures in Grilling, 1996 by George Hirsch with Marie Bianco

2 heads of hearts of romaine lettuce, split in half & washed
4 Tablespoons extra-virgin olive oil
6 cloves caramelized garlic
A pinch of sea salt
1 Tablespoon balsamic vinegar
1 Tablespoon fresh Italian parsley, rough chopped
Freshly ground black pepper, to taste
Shaved Parmesan cheese

Pre heat grill to high heat.

Cut the romaine heart in half lengthwise, leaving stem end intact. Soak romaine heads in bowl of cold water. Brush with olive oil.

Put romaine halves on hot grill. Cook for about 2 minutes each side, until lettuce begins to blister slightly and lettuce gets a slight char. Turn over and grill for 2 additional minutes.

Remove and plate cut side up, and top each with remaining olive oil, balsamic, garlic cloves, Parmesan, prosciutto, sea salt and freshly ground black pepper. Serve while still warm.

George Hirsch Comments Off | | in

Wednesday

Jul142010

Charcoal and Cracker

Wednesday, July 14, 2010

That's right, charcoal and cracker, together. Hand baked and hand packed in the same English tradition from more than a half century ago by Artisan Biscuits, the sister company to The Fine Cheese Company; well know for their artisan traditional cheeses in the UK.

Charcoal powder is a natural ingredient and is still used in making these delicious crackers today. Charcoal crackers or "biscuits" were created in the 1800s as a digestive biscuit. Today, these crackers with that hint of authentic charcoal flavor is considered a a bit of gourmet appetizer statement and complementary base with your favorite brie, goat cheese and fruit. Try something new. Available in the US, made in England.

George Hirsch Comments Off | | in

appetizers,

artisanal,

cheese

Print Article

Tuesday

Jul132010

Cote De Provence

Tuesday, July 13, 2010

Grilled foods, steamy weather, evenings outdoors -all indicators it's time for a refreshing wine to pair with summertime entertaining. Here is one of my favorite rosés; Rosé Cour de Grain, which pairs well with grilled fish, poultry and pork. It also happens to be known as the "finest rosé in the world". I might have to agree. It is the perfect blend of Syrah, Cabernet-Sauvignon, Grenache and Cinsault with a refreshing crisp and fruity hint of apricot and grapefruit. Serve very chilled.

The Ott family has been making fine wines for over 100 years in the south of France and proudly continues to be still operated by the children and grandchildren of Marcel Ott. Chateau de Selle is perched in the heart of the Côtes de Provence country. This is just one of the three prestigious Ott Domaines.

Domain Ott, Chateau de Selle - Cru classé, AOC Cotes de Provence

George Hirsch Comments Off | | in

vines | wines | wineries

Print Article

Monday

Jul122010

New England Summer

Monday, July 12, 2010

I have traveled up-n-down the east coast and every seaside village has their version of the classic lobster roll. I will tip you off to one of my favorites, I know I have mentioned this spot before. We even filmed TV segments for Living it UP! at The Clam Bar - located here in the Hamptons, on the Napeaque stretch between Amagansett and Montauk. The owner Dick Ehrlich sets the bar very high serving-up their chock-filled fresh lobster rolls, manhattan clam chowder and locally caught grilled fish dish specials.

The lobster roll is yet another great in season option to served at your outdoor gatherings and picnics. Feel free to mix seafood, such as crab or shrimp. Then just call it a seafood roll. Or, skip the carbs and stuff a summer vine ripened tomato with your fresh lobster salad. Now kick back and enjoy!

New England Lobster Roll

Makes six sandwiches

* 1 1/2 pounds Lobster meat, cooked and cooled
6 soft rolls
1/4 cup sour cream
2 Tablespoons mayonnaise
1 green onion chopped
1 Tablespoon chives, chopped
1 Tablespoon parsley, chopped
Juice of 1 lemon
2 Tablespoons Dijon mustard
1 Tablespoon fresh dill
1 teaspoon hot sauce

Cut lobster meat into 1 inch pieces. In a small bowl toss lobster meat, mayonnaise, green onion, lemon, mustard, dill, and hot sauce.
Serve immediately on soft rolls with sliced tomatoes.
*shrimp and crab meat may be substituted

★

George Hirsch Comments Off | | in

salads,

seafood

Print Article