The Rooster's Beak

Celebrating Chef George's 24th Anniversary on PBS

Tune-in GHL CreateTV Wed 8:30AM/2:30PM Sat 7:30AM/7:30PM Sun 8:30AM/1:30PM 

You must want to know why Pico de Gallo is referred to as the rooster's beak? It actually refers to the bite-size (beak-size) proportions of fresh tomatoes in this chunky salsa of Mexican origin. How about that! You may also be familiar with its other name, Salsa Fresca. 

The garden tomato bounty is here for a few more minutes, so this is an ideal week to make my pico de gallo from my own tomatoes and peppers. Serve Pico de Gallo with corn tortillas or my Cilantro Shrimp Nachos for más divertido!

picodegallo-recipe.jpg

George Hirsch's Salsa Fresca

Makes 3 cups

chefgeorgehirsch.com | George Hirsch Lifestyle

8-10 San Marzano plum tomatoes, split de-seeded 

1 small sweet white onion, or sweet red onion + 1 green onion 

2 jalapeño peppers, split and de-seeded chopped (optional) 

1/2 cup peeled, seeded, and diced cucumber 

1/4 teaspoon hot sauce 

2 Tablespoons chopped cilantro

Salt and pepper, to taste 

Juice of two fresh limes

1 Tablespoon olive oil 

Cut all veggies into 1/4 inch size pieces. In a medium size bowl, combine all ingredients. Mix and set aside one hour to allow flavors to develop. Serve room temperature.

Quantity:
Add to Cart

The Midweek Salad

Celebrating Chef George's 24th Anniversary on PBS

Join me multiple times weekly + 

Tune-in GHL CreateTV Sun 8:30AMWed 8:30AM/2:30PM

Grilled Romaine

Did you know lettuce made the top ten garden vegetables in America? It ranked number nine; trailing behind hot peppers, onions, zucchini, carrots, beans, sweet peppers, cucumber and tomatoes. The good news is lettuce beat out beans!

I received an email request that inspired this post. This was one of those recipes I did for my live PBS grilling shows that made people scratch their head years ago. The audience in the Disney Parks was at first shocked, then amazed! Now, its considered all the buzz, appearing on other cooking shows including chain restaurants. I guess they Know their Fire! Ha! Well, here's the how-to on grilling-up a delicious appetizer or side. I'll be making it this week. Enjoy! Top with this dressing.

parma_grilled_salad.jpg

Grilled Romaine

Makes four servings 

chefgeorgehirsch.comAdventures in Grilling, 1996 by George Hirsch w/ 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.

Optional: serve with thinly sliced prosciutto, grilled chicken, or grilled shrimp. 

Quantity:
Add to Cart

Vine Ripen Pizza

Celebrating Chef George's 24th Anniversary on PBS

Join me multiple times weekly + 

Tune-in GHL CreateTV Wed 8:30AM/2:30PM Sun 8:30AM/1:30est

When it comes to making any type of pizza let imagination and the season rule your toppings. I love this caprese style pizza in the summer with the abundance of vine ripe tomatoes. And if you are up to expanding your hand tossed style take the dough to the grill for an added fire roasted flavor.

George_Hirsch_pizza_Flatbread basil 112s.png

Caprese Flatbread Pizza  

Makes four servings | chefgeorgehirsch.com

From George Hirsch Lifestyle TV Series

Mix Dough and place in a bowl lightly oiled with olive oil. cover loosely with a towel or plastic wrap. Place in refrigerator overnight. 

Next day, pre heat *oven to 475 degrees F. 

Stretch out dough to a rectangular shape and cut into two pieces. Sprinkle a teaspoon of fine grind corn meal on the surface of a heavy gauge pizza pan or sheet pan. Place the two pieces of dough on the top of corn meal. Brush top lightly with olive oil. 

Bake for 8-10 minutes or until pizza flatbread crusts are fully baked. You can check for doneness by tapping on the edge of the dough with your finger. It should should hollow. 

Remove from oven, place two pizza flatbreads on a rack, allow to cool.

When cool top with sliced vine oak leaf lettuce, ripen tomatoes, fresh basil, pesto, sprinkle small amount of sea salt, fresh ground pepper and drizzle with olive oil.

*NOTE: If grilling, pre-heat grill to high heat. After stretching and right before placing dough on grill surface, brush heavy with olive oil.

 pizza dough on set  George Hirsch Lifestyle  TV series

pizza dough on set George Hirsch Lifestyle TV series

George's Pizza Dough

Makes enough for 2-3 pizzas

chefgeorgehirsch.com | George Hirsch Lifestyle 

1 teaspoon active dry yeast 

1/4 cup warm water (between 105 and 115 degrees F) 

1 teaspoon sugar 

3 1/2 cups bread flour 

1/4teaspoon salt 

3/4 cup warm water 

1 Tablespoon olive oil 

In a small bowl, combine the yeast and water. Add the sugar and stir well. Set aside for 10 minutes, or until small bubbles appear on the surface. 

Place 3 cups of the flour in a mixing bowl. Make a well in the center and pour in the yeast mixture and the water. Stir with a wooden spoon until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 10 minutes, using the additional 1/2 cup flour if the dough is sticky. 

The dough is sufficiently kneaded when you can stick two fingers into it and it springs back without leaving an indentation. 

Cut the dough into 4 pieces and roll each piece into a ball. Let the dough rest in an oiled bowl for 45-60 minutes. Lightly oil the top of each ball with the 1 Tablespoon of olive oil, cover with plastic wrap and place in the refrigerator for 3 hours. 

- Mixing with a mixer & dough hook: Mix for eight minutes at medium speed

- Mixing with a food processor: process for 40 seconds until smooth, add 1 additional Tablespoon of flour at a time until all of the flour is combined into the dough.

George_Hirsch_Lifestyle_Fresh_Caprese_Pizza_Flatbread.png

George Hirsch Caprese Flatbread Pizza

Quantity:
Add to Cart

George's Smackin' Wings

Celebrating Chef George's 24th Anniversary on PBS

Join me multiple times weekly + 

Tune-in GHL CreateTV Wed 8:30AM/2:30PM, Sat 7:30AM/7:30PM Sun 8:30AM/1:30PM est

kyf.png

A classic Buffalo wing, which you know heralds from the city of the same name.. is tossed into a deep fryer, then tossed into melted butter and hot sauce or finished off in an infinite number of other side sauces and condiments. 

Now friends, my Smackin' Wings are a better wing for a couple reasons... First, it's grilled with benefits from the outdoor flavor of fire-n-smoke; and the sauce is sweet, allowing you to enjoy the chicken and the side sauce. 

gameday-chix.jpg

George's Smackin' Wings

Makes 32 pieces | from Grilling with Chef George Hirsch cookbook

chefgeorgehirsch.com | George Hirsch Lifestyle

16 chicken wings

1/2 cup olive 

1/4 balsamic vinegar

1/4 cup honey

2 teaspoon brown sugar

2 teaspoons cane syrup or dark corn syrup

1 teaspoon hot sauce

1/2 teaspoon red pepper flakes

1/2 teaspoon dried thyme leaves

2 teaspoons soy sauce

1/4 teaspoon ground red pepper

1/4 teaspoon ground nutmeg

Cut off and discard wings tips. Cut remaining wings in half. Combine remaining ingredients in large bowl until well blended, add wings. Cover and marinade in refrigerator 1 hour.

Preheat grill to medium temperature.  

Place wings on grill. Grill 15 to 20 minutes over medium coals, turning frequently. As wings begin to brown continue slowly cooking on indirect heat, until completely cooked.

Quantity:
Add to Cart

Gazpacho as seen on George Hirsch Lifestyle

Celebrating Chef George's 24th Anniversary on PBS

Join me multiple times weekly + 

Tune-in GHL CreateTV Wed 8:30AM/2:30PM, Sat 7:30AM/7:30PM Sun 8:30AM/1:30PM est

This time of year is perfect to dream about those farm fresh veggies. But don’t just dream, enjoy one of my favorite refreshing soups anytime!  

 on location Seps Farm East Marion, NY from  George Hirsch Lifestyle

on location Seps Farm East Marion, NY from George Hirsch Lifestyle

I also call Gazpacho "liquid salad" — for obvious reasons. Its origin and roots go back to ancient times in Andalusia Spain; with a version of the recipe believed to be concocted as a re-energizing dish for Roman workers building roads in early 2nd century Spain. Traditionally, gazpacho recipes include stale bread, tomato, cucumber, bell pepper, garlic, olive oil, and a touch of vinegar. 

GHL_Gazapcho s.png

Gazpacho aka Liquid Salad

Makes four servings

chefgeorgehirsch.com | from George Hirsch Lifestyle TV  

1/4 cup sweet onion, chopped very fine

4 cups low sodium tomato juice + Juice of 1 lemon

1/4 cup each sweet red + yellow pepper, chopped very fine

1/4 fresh plum tomatoes, seeded, chopped fine

4 cloves garlic, fine chop

1/4 cup scallion, fine chop

1/2 cup cucumber; peeled and seeded, chopped very fine

1 Tablespoon cilantro + 1/4 each teaspoon hot sauce, cumin, sea salt + fresh ground black pepper 

1/2 cup stale bread, toasted and chopped fine

1 Tablespoon balsamic vinegar 

Optional: 1 fresh gherkin cut into four wedges and a spring on dill to garnish. Or, marinate very fresh scallops or shrimp in tequila & hot sauce--top mugs ceviche style. 

*In a large bowl mix all the ingredients and chill for two hours before serving. 

My recipe will give your knife skills a work out. Feel free to use a blender. Keep in mind the manual chopping of the vegetables will preserve the flavor. 

*Tip: Be aware, using a food processor or blender actually cooks the veggies with the friction, in turn, changing the natural uncooked flavor, which is the true essence of this dish. There are many versions of gazpacho, but I prefer this one without any meat broth, keeping it true to its veggie roots, and finishing it off with a drizzle of a good olive oil.  

Quantity:
Add to Cart