Cedar Planked

Celebrating Chef George's 24th Anniversary on PBS

Join me + Tune-in GHL CreateTV

 Sun 8:30AMWed 8:30AM/2:30PM

kyf.png
cedarplankedsalmon.jpg

Can late summer get boring with another burger on the grill. You bet! So, it's time to change it up. 

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

This weekend when you are running errands, head to the hardware store and pick up some cedar planks. Oh- 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. Just give it a try and have a good time. Enjoy.

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.

13 EPISODES on 4 HD-DVD Disk Set
19.95
Quantity:
Add to Cart

Divided BY Chowder

Celebrating Chef George's 24th Anniversary on PBS

Join me + Tune-in GHL CreateTV

 Wed 8:30AM/2:30PM Sun 8:30AM

If there is one thing I have learned as a chef there as many versions of chowder recipes as there are people who enjoy this soup, err..I mean stew..no I think soup?  

George Hirsch Chowder

Each of my cookbooks and TV series has a version of some sort of a chowder recipe. I have judged chowder contests, participated in chef chowder tastings, and been a referee at a few chowder-boxing matches. Well, not really, but people do get heated up over red or white chowder. 

What really is chowder? The word "chowder" comes from the French word chaudiere, or caldron, the vessel in which the dish was cooked. And, derives from the word "jowter," meaning fishmonger, a term that was used in 16th century coastal regions of England.

George Hirsch Seafood

Is it a soup or stew? Early versions of chowder simmered from the New England area and was basically a frugal recipe of pork fat, onions, potatoes, fish, herbs, dry biscuits or flour for thickening, layered in a pot and cooked in water, with a little milk added at the end. In the 1800’s the Manhattan clam chowder was notable because it contains tomatoes. James Beard described Manhattan clam chowder "that rather horrendous soup called Manhattan clam chowder resembles a vegetable soup that accidentally had some clams dumped into it." All respect Mr. Beard, but those are fighting words. As a New Yorker and from coastal Long Island, an East Ender we take our chowder VERY serious. See, how a discussion on chowder can turn into a sparring match.

Tomato-based clam chowders came about with the newfound popularity of the tomato in the mid-1800s with the large population of Italians and Portuguese in New York and Rhode Island region. Still, there is no chowder harmony. In 1939, Maine legislators introduced a bill outlawing the use of tomatoes in chowder because it is far more of a vegetable soup. What? 

I can end this entire soup divide right now. Aside from any vegetables, corn, chicken or other non-seafarer ingredient for the stew--here are three versions you can enjoy from my TV series and cookbooks. They have satisfied many and with hope can prevent a nation from future chowder conflict. 

Manhattan vs. New England Chowder N.E. not my fav..

Seafood Chowder Yes, now this is a stew!

Quantity:
Add to Cart

Summer Lobster Boil

Celebrating Chef George's 24th Anniversary on PBS

Join me + Tune-in GHL CreateTV

 Wed 8:30AM/2:30PM Sun 8:30AM

Boils are also known as a Steam, Bake, Fish Fry, Potluck, Planks or Seafood Barbecue. Here are a few kinds of boils I’ve either been privileged to have attended in my travels or have had the pleasure of creating myself.

George Hirsch Lobster 1.jpg

George Hirsch's Lobster Boil

  • New England - lobster steamed with beer, corn, sausage and new potatoes
  • Montauk - mussels, clams, lobster, striped bass, duck quarters, LI Yukons, corn
  • Maryland or Chesapeake - blue crab, oysters and clams with steamed with beer, vinegar, and Old Bay cooked in a steamer basket served with crackers corn and slaw
  • Cajun & Creole Boil - shrimp, crab, crawfish, andouille sausage or kielbasa, small red new potatoes
  • Low Country or Frogmore Stew - usually just shrimp with smoked sausage & corn
  • Texan - crawfish, oysters and good old Texan smoked brisket
  • Monterey - Dungeness crabs, shrimp and artichokes when in season
  •  Seattle - planked salmon & oysters 

Types of seafood commonly used for a boil is typically shellfish with shrimp being the most popular ingredient. Local availability, taste preferences and imagination can rule your boil. You may consider: Dungeness & blue claw crabs, shrimp, oysters, calamari, hard shell & razor clams, mussels, crawfish, Pacific salmon or striped bass for your boil. Equipment: large outdoor gas grill, cooker, or large pit with charcoal, a large pot (size depends on amount of seafood and the number of guests). 20 gallon stock pot,  large paddle to stir, large wire strainer or skimmer to scoop, tongs, mallets, crackers, picks, picnic tables, No utensils––eat with your hands. 

Summer Boil

Flavoring ingredients: onions, split heads of garlic, salt, lemons, beer, bay leaves, crab boil seasoning, cayenne pepper, hot sauce 

George Hirsch Lobster 2.jpg

George Hirsch's Lobster Boil

Serve: Remove seafood from pot, drain well and dump on picnic tables covered with newspaper, brown paper or butcher paper with bowls of lemon wedges, melted butter, bottles of hot sauce, and good quality breads. Beverages: Iced tubs of tall necks or keg beer (keep it local to your boil theme), tall necks of root beer, chilled rosé, iced tea, or lemonade. 

George Hirsch Lobster 3.jpg

George Hirsch's Lobster Boil

Preparing George’s East Coast Seafood Boil Recipe

My boil is a combination of the New England, Maryland & Montauk and is easily prepared on the side burner of a gas grill. Change seafood according to your own taste and availability. Add snow peas for additional color and crunch.

Non-seafood additions to boil with cook times:

  • 1 link per person smoked or Italian sausage, grilled & add to boil at end
  • 3 small red new potatoes per person, 15 minutes
  • 1 ear of corn per person, 10 minutes
  • 1/4 cup snow peas, 2-3 minutes
  • 2 Tablespoons melted butter per person, for dipping
  • Serve hot sauce on the side 

To prepare Seafood Boil:

Add 2 cups water, 2 bottles of beer, 1 head fresh chopped garlic, 4 bay leaves, several sprigs fresh parsley, 1 Tablespoon black peppercorns, 1 Tablespoon powdered garlic, 1 Tablespoon thyme, and 1/4 cup paprika. If you like it spicy add dried hot pepper flakes, or chopped jalapeño. Bring liquid to boil.

Add seafood in stages for different cooking times:

  • Lobster 7 minutes for a 1 pound lobster + 1 minute for each additional 4 ounces
  • Blue Claw Crabs 5-7 minutes
  • Steamers or Littlenecks- 5-7 minutes or until opened
  • Shrimp (shell on) 4-5 minutes
  • Mussels 3-4 minutes or until opened

Separately, to boil lobsters:

  • Fill a large pot three-quarters full of cold water and cover.
  • A good rule of thumb is to allow 2 1/2 quarts of water for each lobster. Two or more lobsters will cook in the same time providing the pot is large enough. When in doubt use two pots.
  • Bring the water to a rapid boil.
  • Lobsters should be alive with the safety bands left on the claws. Drop the live lobsters one at a time head first, let the water boil again and cover the pot. Now you will begin to time the cooking.
  • Allow 7 minutes for a one-pound lobster and add one minute for each 4 ounces. A 1 1/2 pound lobster will cook in 9 minutes.
  • Lobsters will turn a bright red when cooked. Remove lobsters from pot with a pair of tongs.
  • Allow at least 2- 1 pound lobsters per person since a 1 pound lobster offers only 4 ounces of meat.
George Hirsch Lobster 4.jpg

George Hirsch's Lobster Boil

To Grill Lobsters:

  • Lobsters, split and cleaned
  • 2 Tablespoons olive oil
  • 2 Tablespoons seafood seasoning
  • 6 cloves garlic, sliced
  • 1/4 pound clarified or drawn butter
  • 3 lemons, cut into wedges

Preheat grill to medium high

In a small bowl, combine the olive oil seafood seasoning and garlic. Place the lobster on its back and brush with some of the oil mixture.  Place the lobster on the grill, split side down, for 3 minutes. Brush with olive oil, turn, and cook until done, 5 to 6 minutes longer. A 1 1/2-pound lobster should cook in 9 minutes: 7 minutes for the first pound and 1 minute for each additional 4 ounces.

Quantity:
Add to Cart

Summer is ripe for Lobster Roll

Celebrating Chef George's 24th Anniversary on PBS

Join me + Tune-in GHL CreateTV

Sat 6:30AM/11AM/11PM/6:30PM 

Sun 12:30AM/8:30AM/5PM

Wed 8:30AM/2:30PM 

Is a lobster roll the new hamburger? 

George Hirsch Lifestyle Lobster Roll

There are many seaside locations up and down the coast that serve very good lobster rolls. And, I have enjoyed many. But clearly the best meat-for-meat is still the Clam Bar located here in the Hamptons, on the Napeaque stretch between Amagansett and Montauk. The late owner Dick Ehrlich set the bar very high serving-up their chock-filled fresh lobster rolls, chowders and locally grilled fish caught within minutes of Montauk. You can tune-in to CreateTV this summer to watch; or view at your leisure on DVD. Order GHL DVD and watch the segment filmed at the Clam Bar plus all 13 episodes of George Hirsch Lifestyle.

George Hirsch Lifestyle on location The Clam Bar

The Clam Bar's recipe is a trade secret, but making a great lobster roll is about keeping it simple. Buy lobsters from a reputable fish monger. How the lobsters are caught, handled and stored is the key to the flavor of the meat. And, never use lobster meat that is spongy, a sign the lobster was falling off or died before cooking. 

Chef George Hirsch's Lobster Roll

George’s Lobster Roll

Makes six sandwiches 

* 1 1/2 - 2 pounds knuckle & claw lobster meat, , cooked (How-to cook Lobsters)

6 top-split long soft rolls 

3 Tablespoons celery, chopped fine 

1 Tablespoon chives, chopped 

1 Tablespoon parsley, chopped 

Juice of 1 lemon  

1 teaspoon hot sauce

3 Tablespoons butter, melted 

Optional: 1/4 cup mayonnaise. Or, 2 additional Tablespoons of melted butter added in place of mayo. 

Cut lobster meat into 1 inch pieces. In a large bowl toss lobster meat, mayonnaise, celery, chives, parsley, lemon, and hot sauce. 

Brush rolls on the outside with butter and lightly toast on a griddle or in a large sauté pan.
Divide lobster filling up into the 6 rolls and serve immediately. 

TIP: Steaming lobsters preserves the flavor of the meat. Buy lobsters steamed from your local fish market.

Add to Cart
Quantity:
Add to Cart