Hot Brown

A Hot Brown is a hot sandwich originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. It was one of two signature sandwiches created by chefs at the Brown Hotel shortly after its founding in 1923. The Brown Hotel is a grand property, of distinctive English Renaissance design and is on the National Register of Historic Places. 

According to The Hot Brown legend, "In the 1920's, The Brown Hotel drew over 1,200 guests each evening for its dinner dance. In the wee hours of the morning, the guests would grow tired of dancing and retire to the restaurant for a bite to eat. Diners were growing rapidly bored with the traditional ham and eggs, so Chef Fred Schmidt set out to create something new to tempt his guests' palates. His unique creation was an open-faced turkey sandwich with bacon and a delicate Mornay sauce." 

The dish is a local specialty and favorite of the Louisville area, and is popular throughout Kentucky. Think fondue-like only more of a pub-ish lunch; ideal and comforting during cold weather. The Hot Brown is an open-faced sandwich w/ turkey and or bacon, covered in Mornay sauce and baked or broiled until the bread is crisp and the sauce begins to brown. Other varieties of Hot Browns may include ham with the turkey, and either pimentos or tomatoes over the sauce. 

Making The Sauce

A béchamel or white sauce can be spiced up with a pinch of cayenne pepper, or hot sauce, 1/2 cup IPA (or another good ale), 1 teaspoon prepared English mustard, and pinch of paprika.

Finish the sauce off with 1 cup finely shredded cheddar cheese. Whisk in and simmer just until the cheese is melted. Serve a couple tablespoons of sauce over a slice of good wheat toast. Serve as is, or you may want to place the 'Hot Brown' under a broiler for 30 seconds to brown lightly. Top with chopped chives or green onion. I've also topped this with a slice of good ripe tomato + sweet onion. Enjoy.

A Light Béchamel Recipe

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1 Tablespoon sweet butter

1 Tablespoon flour

1/2 cup half & half (can use milk for a lighter version) 

In a small sauce pan over low heat add butter and flour and cook for 2-3 minutes. With a wire whisk add in milk and allow to simmer until slightly thickened.

If using béchamel for Hot Brown, continue adding ingredients as above and simmer for 5 minutes while continuing to stir. 

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Oscar

In honor of the 93rd Academy Awards, it's time to celebrate the Oscars. There will be an estimated 20+ million people watching, entertaining + celebrating the Oscars this Sunday. But there is another noteworthy Oscar celebrated at many Waldorf parties and would be a welcomed winner in the top food category.

Oscar Tschirky, maître d’hôtel of Delmonico’s Restaurant and the Waldorf Astoria in NYC

Waldorf Astoria NYC circa 1890

He is known as the creator of such popular classic dishes as Waldorf Salad, Veal Oscar, Eggs Benedict, and Thousand Island Dressing. It may just be the name implies thousands of recipes - for this dressing, and rumors abound as to the true creator. I can assure you it was not Kraft or Wish-Bone, though. This is what I believe to be true, or Oscar of The Waldorf.

The Oscars Award Banquet, 1940, The Ambassador Hotel

At the turn of the century, self-made multi-millionaire and hotel magnate George C. Boldt, owner of the New York City's Waldorf Astoria, enjoyed vacationing in the 1000 Islands. Mr. Boldt and his wife Louise enjoyed this area of the St. Lawrence River region so much so that George had Boldt Castle built for his wife. He would entertain many wealthy friends and business associates on the island.  

Oscar accompanied Mr. Boldt on his trips to the 1000 Islands and George Boldt's Castle. On one trip aboard the yacht, Oscar improvised with the ingredients he had aboard the yacht and concocted the dressing for which the region is now known worldwide. Afterward, Mr. Boldt started serving the dressing at his hotels.

Oscar’s classic Thousand Island Dressing Recipe

“Take one cup mayonnaise dressing, mix, with one-half cup whipped cream, add a small amount of Tarragon vinegar, one-half teaspoonful of Imperial Sauce, then chop one hard-boiled egg, one green pepper, one pimento, one pinch chives, mix well together, and squeeze the juice of one lemon before serving.” You can serve most salads with Thousand Island dressing.

The wide appeal of this dressing has gone far beyond elegant salads served aboard yachts on the St. Lawrence River. Burger joints have topped their meat patties for years with this special sauce - remember that jingle? Then there’s, of course, my preferred In-N-Out-Burgers, where all burgers come standard with Thousand Island dressing. BTW, a secret menu item called "Animal Style"; fries come with Thousand Island Dressing in addition to grilled onions and melted cheese. But when I hear Thousand Island Dressing, I think of a dish with a little more of a classical take, like the topping on a Dungeness Crab or Shrimp Louis.

Click below to watch my updated version of a classic Shrimp Salad… 

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Beacon of Light

Our Nations Beacon of Light, honoring those who serve and have served.

A National Historic Landmark, the Montauk Point Lighthouse is located on the eastern most point on Long Island, New York. It is the oldest lighthouse in New York State. The Second Congress, under President George Washington, authorized the Lighthouse in 1792. Construction began on June 7, 1796 and was completed on November 5, 1796.

About this beacon and military significance. Civilian keepers maintained the lighthouse until World War ll, when the U.S. Army took it over as part of the Eastern Coastal Defense Shield. Adjacent to the lighthouse, Camp Hero was opened by the Army in 1942 and was heavily fortified with huge guns during the war. Those gun emplacements and concrete observation bunkers are still visible as a reminder of our freedom due to the bravery of those who serve.

Never taking for granted the freedom and beauty of American shores, I have been drawn since a child to the Montauk Lighthouse towering structure. Years ago my culinary students won one of many gold medals in culinary competition from the Société Culinaire Philanthropique for an all Long Island theme submission in food and pastry based on local food and geography. Our table stood apart from the competition as the Lighthouse was replicated in pastillage sugar work.

Montauk, A symbol of great fishing, it's beaches and surfing, the Lighthouse has been featured in the open of George Hirsch Lifestyle and several episodes of the TV series as a strong image of Long Island and our place in history. The Montauk Lightouse has been part of Long Island's land and seascape for over 200 years and still serves as an active aid to navigation and a beacon of light to all those who have served. 

Surf Casting off Montauk Point

More Facts:

- Fourth oldest active lighthouse in the United States

- Foundation is 13'deep and 9' thick

- Constructed of sandstone blocks from Connecticut, 8" high and varying in length from 18" high to 44"

- The walls are 6' thick at the base tapering to 3' thick at the top

- The height of the tower is 110' 6"

- There are 137 iron steps to the top of the tower

- The light flashes every 5 seconds and can be seen a distance of 19 nautical miles

For more information and to visit the National Historic Landmark, the Montauk Point Lighthouse 

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Getting Ready For Colcannon

Ireland. Most of all I enjoyed the stories of pride from the local gardeners, chefs, and pub owners. You have to take time to listen to their stories. One such person was Val Manning from Ballylickey. Yet, another story that stayed with me was from third generation pub owner Mike Collins in Adare Village. He met me with a pint of Guinness and proclaimed with pride that we were the second US TV crew to stop into his pub. He said,"Last year Connan O'Brien sat in your very seat drinking a Guinness." Mike then shared with me pictures of three generations of family that has owned that same pub. Oh, and when you go to Collins' Pub you have order the Guinness Steak Pie.  

Sharing one more Irish tradition with Colcannon.

This comforting traditional Irish dish of potatoes and cabbage was more or less created from the plentiful supply of potatoes and cabbage, originating in 18th century Cork, Ireland. Colcannon is similar to the English's bubble and squeak, only the potatoes are mashed. The other key ingredients were fresh milk, freshly churned butter and onion. This is a good side dish that can be made easily with leftover potatoes and cabbage. Serve with smoked ham or corned beef.

Colcannon (potatoes with cabbage)

serves six-eight

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2 pounds red skin potatoes, cut into large pieces

1 cup milk

6 Tablespoons butter

1 cup sweet onion, chopped

6 cups green cabbage, finely shredded

Freshly ground pepper, to taste

Boil potatoes for about 15-20 minutes, or until tender. Drain and mash potatoes with skins on, adding the milk.

While potatoes are cooking, melt 3 Tablespoons of butter in a large saute pan and add onion; cook until translucent. Add the cabbage and cover; cook for at least 5 minutes or until desired tenderness. Combine cabbage and onion mixture into hot mashed potatoes. Season with fresh ground black pepper. Top each serving with a teaspoon of butter.

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Get Hooked with Restaurant Hunter

Tune-in GHL 7:30AM + 1:30PM Tuesdays and Thursdays on Create TV

I toured friends Rob Petrone, host of Restaurant Hunter TV series and on-air contributor Amanda Prince for an East End visit once again this year. However, this year I added some action..Reel Action! 

We chatted up George Hirsch Lifestyle and how the land & water makes the East End such a beautiful place. So where do I bring these TV hosts whose day job is to visit restaurants, chefs and celebrities? Out to sea of course. But..first I schedule a meet up for breakfast in the Hamptons. Or better said the “un” Hamptons. We meet at Orlando’s Cafe, a Costa Rican spot in Hampton Bays to spice up the morning and enjoy a taste of Mexican, Thai, French and Chinese cuisines at the locals in-spot. 

Click on above dish to Watch Video + Enjoy Restaurant Hunter TV Segment 1

Next, we head due south water-side to Oakland’s Marina + Restaurant and meet up with my friend, journalist + chef Alex Goetzfried. Oaklands is ideal for it’s access to both the bay and ocean fishing for our three hour.. Watch segment 2:

Click to Watch Video Restaurant Hunter TV Segment 2

After our time at sea fishing it's dockside at Oakland's Restaurant to enjoy the fresh catch. How does Rob, Amanda + yours truly like the fish prepared?  Watch Seafood & Sunsets Segment 3:

Click above Watch Video + Enjoy Great Seafood in Restaurant Hunter TV Segment 3

Just another day with George Hirsch Lifestyle..cheers for stopping by Rob, Amanda and Restaurant Hunter Crew! 

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