Making of a Great Salad

Les Salades Composées

George's Garden Mesclun Greens

The best salad is not complicated but made with the freshest possible greens and garnishes. Les Salades composées or mixed green salad can be made from an infinite list; the only consideration is freshness. But you say you bought it fresh. Just because you purchased from the fresh bin at the market does not guarantee the pick date. Consider the source and how far that head of lettuce traveled. 

George's Garden Sweet Nectar Yellow Grape Tomatoes

Substitute ingredients at will when shopping or picking fresh. 

George's Garden Snap "Sugar Daddy" Peas

My dad was a Master Gardener, and fresh veggies were always steps away. Here’s the inspiration for a salad I prepared today and served from my garden to plate in under 5 minutes.

Chef George's Salad Simples

Salade Simple

Sugar Snap Peas, steam for 30 seconds, shock in cold water

Mixed Mesclun Greens

Arugula

Red Kale

Sweet and Neat Cherry Tomatoes

Juice 1/2 lemon

1 Tablespoon Olive Oil 

pinch sea salt + a few sprigs of fresh mint leaves

Add lemon juice, olive oil, mint, and salt in a bowl. Mix well. Add all ingredients, toss, and serve immediately.

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KYFF, Caramelized

Dill may be the 'a Herb of the Year', but for me, garlic wins every year. I know you must all agree, from the great responses I have received over the years, cooking with this magical herb on my shows. It’s truly a culinary staple with multiple uses. Slather it on bread, toss into pastas, whisk into dressings, marinades... So you see why I and my followers will grill or roast up a half dozen or more heads at a time.  

Once caramelized, they are at the ready, stored in mother nature's natural garlic skin packaging. Just place in the fridge. When ready to use, squeeze, but like toothpaste - from the bottom please.

Caramelized Garlic Recipe

Makes 6 heads

chefgeorgehirsch.com | From Grilling with Chef George Hirsch cookbook, Hearst ©1994, 

6 heads fresh garlic

2 Tablespoon olive oil

one 12‑inch square aluminum foil

Lay each garlic head on its side and cut off 1/4 inch from the bottom or root end, exposing the garlic cloves. Brush with olive oil.  

Place the heads, exposed end down, in a single layer in an ovenproof dish or directly on the grill. Roast in a 325 degree oven or on a very low temperature grill, uncovered, until light brown. Cover with aluminum foil and roast 8-10 minutes longer, or until creamy.

Allow garlic to cool and remove cloves from head as needed.  Garlic may be stored in a tightly covered container in the refrigerator for several days.  

To puree, crush garlic cloves with the flat of a knife. 

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Gather 'Round the Grill Cookbook, Vintage (new)

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Midweek Grilling

Celebrating Chef George's 24th Anniversary on PBS

Join me & Tune-in CreateTV GHL Sunday May 6th 8:30AM EST

The companion cookbook to the origional outdoor cooking TV series

Let's get the fire started-- 

You are going to need cedar planks for today's fish recipe. Soak planks for 30 minutes before you fire up the grill. Make sure the grill is good and hot, this is key! Cedar planked fish takes on a wonderful smokey flavor with more flair and a lot less hassle. The plank will be charred, but the fish will be perfectly cooked. This technique of cooking on planks is not new. Developed by Indians in the Pacific Northwest, cooking on cedar and alder has been a tradition for centuries. 

Pick up some cedar planks at your local hardware store. Oh, please be sure they are untreated non-resined wood, no thicker than 1 inch. Cedar and alder are popular choices, but mesquite, cherry, peach, apple, and oak also add their own unique flavors. Enjoy!

Cedar Plank Fish

makes two servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 cedar plank

Two 10-ounce salmon, trout or halibut fillets

juice of one fresh lemon

1 tablespoon chopped fresh parsley

2 tablespoons maple syrup

3 tablespoons olive oil

Fresh ground black pepper

2 Tablespoons butter

Soak plank in water to cover 1 hour; drain.

Pre heat Grill to high.

Rub plank with one tablespoon olive oil. Place fillets on plank; season with pepper, parsley, syrup and lemon juice. Top with remaining olive oil.

Grill 10-14 minutes or until fish is cooked. The thickness of the fillets will determine final cooking time.

Prior to serving top with fresh butter and serve with extra fresh lemon slices.

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Know Your Fire

Join me several times weekly on CreateTV + plus check local PBS listings

Be very careful saying BBQwhen you should be saying grilling - especially in BBQ country.

BBQ: It's a science of cooking protein by indirect heat, with dedication. I emphasize the word dedication because there is NO speedy way to BBQ. Two words, low and slow. I spent many years teaching the art of heat and fire, and in this case Q. There really is so much to learn and each Q occasion is always an unique experience with many factors; like air temperature, humidity, moisture, wind, etc. One of the best ways to Know Your Fire is to experience it first hand. It's one of those things you intrinsically feel and only come to understand when you are in the fire pit - so to speak. I tip my hat to all pitmasters. 

Grilling: This is the way most people will cook with their backyard grill; grilling proteins such as burgers, steak, chicken, seafood, as well as veggies. This is the use of direct heat cooking at a higher temperature for shorter cooking times over the fire. Again, practice makes perfect, so there's no time like the present to learn or expand your current grilling skills. 

Every Friday I will dedicate Daily FOOD posts to Know Your Fire Fridays; which happens to be the title of my fourth book and fourth PBS TV series. So whether you are a weekend griller or well seasoned in Q - I will be glad to share my tips and tricks with you right here.

This week let's start off with my Bourbon Sauce. I dedicate this recipe to my friends in Kentucky; the inspiration for this recipe. I've used this as a great finishing sauce for most proteins; including beef, pork and chicken.

Hope you have a great weekend! 

Bourbon Sauce

Makes 5 cups

chefgeorgehirsch.com | George Hirsch Lifestyle

1 cup Dijon Mustard

1 cup steak sauce

1 cup bourbon 

1 cup honey

1 cup ketchup

1 Tablespoon orange zests

Juice of one lemon

Juice of one orange

In a small saucepan, combine all of the ingredients; simmer gently for 4-5 minutes. Serve with ribs, steak, or grilled meats.

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