Midweek Grilling

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!

cedarplankedsalmon.jpg

Cedar Plank Fish

makes two servings

chefgeorgehirsch.comGeorge 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.

Quantity:
Add to Cart

Chocolate Pound Cake

This recipe is one of those cakes that gets better with age; meaning, it tastes even better the day after it is baked. You may not have access to Sag Harbor Rum for the simple syrup, so if you find yourself in a strange port use a good quality rum. 

George_Hirsch_Chocolate_Pound_Cake_Sag_Harbor_Rum.jpg

George Hirsch Chocolate Pound Cake, Sag Harbor Rum Syrup

Chocolate Pound Cake

Makes one loaf

chefgeorgehirsch.com | George Hirsch Lifestyle

 1 1/2 cups cake flour  

1 teaspoon baking powder  

1/4 teaspoon salt

1 cup sweet butter, room temperature

1 cup pure cane granulated sugar  

3 eggs, beaten 

1 teaspoons pure vanilla extract

1/2 teaspoon fine grated orange zest 

1/4 cup unsweetened Dutch-processed cocoa powder such as Droste

1/4 cupboiling hot water

Preheat oven to 350 degrees F.  

Grease a loaf pan with butter. Line the bottom of the pan with parchment paper.

In a small bowl mix cocoa powder into boiling water until smooth. Cool to room temperature.

In a separate bowl, mix cake flour with baking powder and salt.

On medium high speed, mix butter until softened, about 1 - 2 minutes. Add the sugar and beat until light and fluffy, about 2-3 minutes. With the mixer on low add the eggs, one at a time, and mix well after each addition. Scrape down the sides of the bowl after adding each egg. Add vanilla, orange zest, cocoa mixture. add the flour mixture and mix only until combined.  

Scrape the batter into the prepared pan and smooth the top with a spatula. Bake on a center rack in oven for about 50 - 55 minutes or until done. To test doneness, cake will spring back when touched lightly with index finger.

Remove the cake from the oven and place on a wire rack to cool for about 15 minutes. Remove the cake from the pan and cool completely on wire rack.

Slice pound cake, serve soaked with rum simple syrup and with fresh whipped cream.

To make simple syrup:

1 cup water, 2 cups sugar, 1/4 cup of Rum, 1 orange, cut into quarters

Place all ingredients into a saucepan. Bring to a boil and cook for five minutes. Remove and cool.

Hush Puppies

Depending on where you are in the world I believe there is some variation of hush puppies or cornballs cooked in every culture, either savory or sweet - such as the falafel, sorullitos and festivals. Typically you may think of hush puppies as a BBQ or seafood side dish; originating in the southern region of the USA - tasty comfort food. Yes, I included my own version of it in my Know Your Fire Cookbook. Perfect to serve along with fish and shellfish, such as my ultimate Seafood Chowder from George Hirsch Lifestyle TV series. 

Where the name HushPuppies came from:

The name "hushpuppies" is often attributed to southern cooks who would fry some basic cornmeal mixture (possibly that they had been bread-coating or battering their own food with) and feed it to their dogs to "hush the puppies" during cook-outs or fish-fries.

georgehirsch-puppies.jpg

Hush Puppies 

chefgeorgehirsch.com |  Know Your Fire cookbook | George Hirsch Lifestyle

1 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup milk

1 egg, lightly beaten

2 Tablespoons melted butter

1 Tablespoon fine chopped parsley

Vegetable oil for frying

* optional suggestions: onions, hot pepper, crisp cooked bacon, finely chopped ham or crab meat

Combine cornmeal, baking powder, salt and pepper in a medium bowl. Add the milk, add egg and beat with a whisk or fork until the batter is smooth and no lumps remain. Stir in the butter, parsley and set the batter aside for 15 to 20 minutes. 

Fill a deep saucepan or deep-fat fryer with 2 to 3 inches of vegetable oil and heat to 360 degree F. Scoop up a scant tablespoon of batter off the spoon into the hot fat and when the hush puppies rise to the top in about 1 minute, turn them over and cook until evenly brown, about 2 minutes total. Remove and drain on paper towels. Hush Puppies should always be served piping hot.

Quantity:
Add to Cart

Sour Cream Coffee Cake

Would you like a slice of old-fashioned-style cake that is equally as good for a morning coffee break, mid-day snack and even dessert? Then this is it. 

What I really like about this cake is it isn't overly sweet. I created this recipe using all purpose flour, not cake flour which makes a denser crumb with nice texture. The dairy mix of sour cream, yogurt, and milk is a harmonious trifecta in achieving a light and flavorful addition to every slice. Use good fresh eggs + butter and you'll have a hit. 

I do warn you with caution - when you catch the first aromas of this cake baking in the oven, you will be tempted to stand by with knife at the ready. But, please wait for the cake to cool completely for a couple hours. Slicing this coffee cake prematurely will allow steam (or moisture) to escape, thereby making for a dryer cake when it cools. So please resist until it cools. This recipe also doubles for a test in patience. Enjoy!

georgehirsch-coffeecrumbcake2.jpg

Sour Cream Coffee Cake

Makes a 9" Bundt Pan, about 10-12 slices

 chefgeorgehirsch.com | George Hirsch Lifestyle 

For the Crumb Topping:

1/2 cup light brown sugar

6 Tablespoons sweet butter, softened

1 cup flour

1 teaspoon cinnamon

2 teaspoons vanilla

1/2 cup chopped pecans or walnuts

Place the butter, brown sugar, flour, cinnamon, and vanilla in a bowl and crumble together with your fingers until it forms a crumb mixture. Add in the nuts. Reserve and mix cake batter.

For the Cake:

1/2 cup sweet butter, one stick softened

1 cup sugar

2 eggs, beaten

2 cups All-Purpose Flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

1/2 cup low fat plain yogurt

1/4 cup 2% milk

1 teaspoon vanilla

1/2 teaspoon fresh grated orange rind

Grease and flour a tube, Bundt-style, or a regular-sized 9 1/2-inch baking pan.

Cream together the butter, sugar until light and fluffy. Scrape the sides of the bowl with a spatula. Mix in eggs, vanilla and orange zest, one at a time. Scrape the sides of the bowl again.

In a separate bowl, mix together the flour, baking powder, baking soda and salt. In a separate bowl, combine sour cream, yogurt and milk together. Add the flour mixture to the butter mixture alternately in three stages with the sour cream, yogurt, and milk mixture; stirring and scraping the bowl with spatula after each addition. Mix until just blended. Do not over mix.

Place half the batter in the pan, and sprinkle with half the topping mixture. With the back of butter knife swirl the batter slightly to mix the crumb mixture slightly into the bottom of cake batter. Add remaining batter, then the crumb topping.

Bake coffee cake in a preheated 350°F oven for 30 to 35 minutes, or until the cake tests done. Cool for 15-20 minutes, and then remove from pan by placing a large plate over top of cake and invert pan. Tap the sides of cake pan to free cake from pan. Plate serving platter over the bottom and invert again. The crumb topping should be on the side up to serve. Allow to cool at least 2 hours (if you can) before slicing!

Cover cake once fully cooled.

GeorgeHirsch-bestcakecrumb.jpg
Quantity:
Add to Cart