Inspiration of Summer Dreams

George Hirsch August 26, 2014

Labor Day does not put an end to my summer, as an East End September is celebrated for it’s bounty of the farms and water. I've shared a window of inspiration of a few summer dishes I prepared on the land and water this past summer. I hope you keep the spirit of summer alive!

Chef George Hirsch Summer Seafood

Not your mother’s fish sticks: L - R

Mini Grilled Shrimp Rolls, a snack while fishing Montauk waters with friends

Portuguese Clams, shared with friends for a mid-summer BBQ gathering

Lobster Cocktail, magazine photo shoot

Mussels Provençal, at home for quiet mid-week snack

Seared Tuna with Cuke Squash Slaw, benefit 11 course wine dinner Chef George signature cruise

Herb Crusted Blowfish, starter course for a celebration seafood dinner kicking off summer

Happy dreams!

Montauk, Never Tired

George Hirsch August 18, 2014

Each time I visit Montauk, my neighborhood to the east it feels as though I've jetted miles away. Here's the reward of a recent fishing trip that brought in one of my favorite tasting fish, black sea bass. Having filmed fishing segments for George Hirsch Lifestyle in Montauk and other regions, I've found the secret to catching loads of fish, don't film..the fish are shy!

Montauk Montauk LighthouseGeorge's Grilled Black Sea Bass

Over the years I've written and featured many types of seafood in my cookbooks and on my shows. The number one tip for great tasting fish, Know Your Fisherman. Maybe not personnaly, but know where your seafood is being sourced from. And, please be responsible and make sure you are cooking sustainable seafood. Use this guide to find ocean-friendly alternatives to seafood on the Seafood Watch “Avoid” list.

Wampum

George Hirsch July 21, 2014

A mere bag of shells - Ralph Kramden from "The Honeymooners"

As Europeans settled in the Americas, they quickly became aware of the importance of wampum to the Native Americans. While the Natives did not use it as form of currency or money, the people within the New England colonies began to use shells as a medium of exchange. Soon, they were trading with the natives of New England and New York using wampum. At that time, the rate in New York was eight white or four black wampum equaling one stuiver coin, until 1673. The basis for their value was an exchange for pelts from the Native Americans. As Native Americans became reluctant to exchange pelts for the shells, the shells lost their value.

As for today's chowder lovers, getting your hands on a really good clam chowder recipe, priceless.

I created this recipe and it's been featured on my TV show as one of the best chowders from our local Native American's of the Shinnecock Nation. It's a pure-n-simple recipe, not fussy; without the typically added tomatoes, cream, celery, and corn. Unlike most chowders, which call for chopping the clams, this version uses them whole. Enjoy!

Shinnecock Clam Chowder

Makes 6-8 servings | From Grilling with Chef George Hirsch Cookbook

1/4 pound salt pork, chopped fine

2 large sweet onions, diced small

4 medium all purpose potatoes, peeled and diced

4 cups fish broth

2 dozen chowder clams or quahogs, well scrubbed

2 Tablespoons chopped fresh Italian parsley

Salt and pepper, to taste

Cook the salt pork in a 1 gallon soup pot until it gives up all it's fat. Add the onion and cook until it begins to turn light brown. Add the potato and stock and cook for 10-15 minutes, or until the potatoes are tender. Add the clams and cook for 3-4 minutes or until the shells open. Stir in the parsley and stir in the salt and pepper.

George Hirsch Signature ALL PURPOSE OFFSET KNIFE

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Making the Best Fish and Chips

George Hirsch February 25, 2014

Buying food and reading labels can be a dizzying task. One can't help but be overrun with questions like - Is this good for me and my family? Is it safe to eat? Where did this come from? Is this sustainable? Reading labels can work most of the time, but what if there’s no label, as with fish? You would think if a fish has been around since the beginning of time and spawned billions of eggs - there wouldn’t be any problem, right? But not so fast, too much of anything can be harmful, even cod.

Here's a solution - Seafood Watch, provided by the same folks who operate the Monterey Bay Aquarium; which by the way is a fantastic experience to visit in itself. I’ve had the occasion to visit for both leisure and as a keynote speaker and celebrity chef a few years back to kick off the Monterey Food & Wine Classic.

Pardon me while I digress, I will get right back to cod...While I have you in Monterey, I want to mention a one degree of separation between John Steinbeck’s Cannery Row (the gritty side of life in this seaside post depression novel) and lovely Monterey. One of my friend’s families was the basis of a character in Steinbeck's tome. It is also that same good friend, Bert Cutino from the famed Tortilla Flat neighborhood on Canary Row who owns the famed Sardine Factory, a must stop when in town.

Now, back to the cod. With it’s mild flavor, low fat content and a dense, flaky white flesh, it's no wonder cod is one of the most common fish used for fish & chips along with haddock and plaice. But, did you know it is currently at risk from over fishing in UK, Canada and other Atlantic waters? So be in the know with Seafood Watch. Use this guide to find ocean-friendly alternatives to seafood on the Seafood Watch “Avoid” list. It’s a good thing to use discretion and follow their lead so in the future when we are calling all cods, there are still some around.

Best Choices: Cobia (US farmed), Cod- Pacific (trap, hook-and-line, longline from AK)

Good Alternatives: Cod- Atlantic (Northeast Arctic and Iceland), Cod- Pacific (U.S. trawl)

Avoid: Cod: Atlantic, Iceland and Northeast Arctic (trawled), and Pacific (imported)

The carbonation in the beer makes the batter exceptionally airy and produces a crispy coating. Malt vinegar is a British favorite on fish and chips.

George Hirsch Beer Batter Cod

George's Beer Batter Cod
Recipe by George Hirsch, Know Your Fire Cookbook, Putnam 1997

1 1/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
Freshly ground black pepper to taste
2 eggs
1 teaspoon hot sauce
1 cup beer, a strong full flavored Stout or IPA
vegetable oil for frying
2 pounds cod fillet, cut into serving pieces
Malt vinegar for serving

Combine 1 cup of the flour, sugar, baking powder and black pepper in a medium bowl. Stir in the eggs and hot sauce. Slowly pour in the beer, stirring constantly, until the foam subsides and the batter is smooth. Let the batter rest for 15 to 20 minutes.

Heat 2 to 3 inches of oil to 370 degrees F. in a deep sauce pan or deep-fat fryer.

Dredge the the cod in the remaining 1/4 cup flour, shaking off any excess, and dip into the batter.

Carefully slip the pieces into the hot fat and cook until brown on both sides, turning once. Drain on paper towels. Serve with french fries and malt vinegar.

Holiday, The Seven Fishes

George Hirsch December 20, 2013

Join me + Tune-in / dvr George Hirsch Lifestyle CreateTV New Year’s Celebration Marathon Sat Dec 28th 9AM/9PM & Sun Dec 29th 3PM

+ Check local listings for the new season of GHL Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Click to watch TV Series Preview

A popular southern Italian tradition celebrated all over the world, is the Feast of the Seven Fishes. In Italy it is called “la cena della vigilia,” or Christmas Eve Dinner, December 24th; observed by abstaining from eating meat on Christmas Eve and enjoying the holiday meal with family, filled with a seafood spread.

WHY SEVEN?:

Some say the number seven represents the seven sacraments, seven days of creation, or simply the fact that seven signifies

perfection

in the Bible. This may be speculation, however what is known is that this celebration is something that is very much appreciated and shared by most Italians and lovers of fish.

Fish:

You will find virtually any Mediterranean fish prepared from this region. Everything from anchovies to eel. Popular fishes in the feast include calamari, smelts, clams, and shrimp.

One of my favorite is baccalá, a dried, salted cod.

Baccala How To:

To reconstitute the baccalá, you soak it for two days, changing the water three or four times.

I prepare the baccalá several ways including sauted and with tomatoes, but it's also quite popular to prepare it in the oven with potatoes or even in a salad with potatoes and black olives.

The Seven Fishes is a feast that brings family and friends together to celebrate a very important evening, and the seafood is only the centerpiece of what really takes place... keeping a tradition alive with family and friends.

Isn’t this what holidays are really about?

Buone feste!