Mother's Day Waffles, Do It!

George Hirsch May 9, 2018

Celebrate Mom this weekend and say George sends his best to honor your Mom this Sunday and everyday! This is my most requested breakfast dish when family and friends stay over at my home. Share it with your mom for any occasion. Equally as good with my Oven Fried Garlic Chicken as seen on GHL TV.

Steamy Belgium Waffles

8 waffles

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2 egg yolks

1/2 teaspoon salt

2 Tablespoons Sugar

2 cups milk

1/3 butter, melted

2 cups flour

2 egg whites, stiffly beaten

1 Tablespoon baking powder

Preheat waffle maker. Put all ingredients, except egg whites, in a large mixer bowl. Beat on low until moistened. Increase to medium, mix until smooth. By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat. Serve while hot with your favorite topping.

Note: Serve with fresh fruit, maple syrup, whipped cream or ice cream.

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For Mama

George Hirsch May 7, 2018

Celebrating National Herb Week can be carried on through Sunday for Mother's Day!

Receiving potted herb plants is a perfect present for the mother or mother-in-law, who love to cook. This is one of those gifts that keeps giving too. Besides inspiring new spring recipes from Mom's kitchen, it's also a convenient way for her to enjoy and have easy access to the fresh earthly scents of rosemary, basil, oregano, or thyme on her countertop or window sill. And this gift may give back to you in a few weeks when that first batch of pesto is plated up.

TIP:

It is a good idea to purchase glazed pots, so the herb plants won’t dry out so quickly. Unfinished terracotta pots soak up the moisture from the soil like a sponge. This added step will prevent frequent watering. And planting potted herbs today, will offer you tasty additions to your dishes in a couple weeks!

Enjoy a flavorful Green Goddess Dressing prepared with fresh herbs.

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Midweek Grilling

George Hirsch May 1, 2018

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

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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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Fire it Up! Fare

George Hirsch April 26, 2018

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

TGIF! The weather has been beautiful this week and I am looking forward to a great weekend as well. I am offering you my fresh spin on the Friday night burger, with tuna. It's delicious, lean and good for you too. Top of with wasabi dressing and you are off to a hot start for the weekend.

But if tuna is not your go to for the grill, I've got you covered with my award winning TUSCAN BURGER and if you really are just in the mood for something sloppy, my SLOPPY GIUSEPPE BURGER is the ideal fix!

George's Super Terrific Tuna Burger

Makes 4 servings

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1 1/2 pounds fresh tuna, either yellowfin, blue, or ahi

2 egg whites

1 teaspoon chopped cilantro

1/4 teaspoon hot sauce

1 teaspoon Dijon mustard

1 Asian Style Marinade recipe, see below

4 burger buns

1 bunch boston lettuce or arugula, washed and dried

Cut the tuna into 1-inch pieces and place them in the bowl of a food processor. Using an on-off motion, grind the tuna for 45 to 60 seconds, or until it is chopped but not pureed. (Over processing the tuna will make it warm.)

Transfer the tuna to a bowl, stir in the egg whites, and mix well. Add the cilantro, lime zest, hot sauce and mustard. Blend well. Shape the tuna mixture into four burgers. Place them in the marinade and refrigerate 2 to 3 hours.

Place the burgers on a preheated hot grill and cook them 3 to 4 minutes on each side, or until rare or medium rare. (Cooking the burgers well-done will dry them out.) Place the burgers on a bun and serve on a bed of boston lettuce or arugula.

Asian Style Marinade
Makes 1 cup

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2 fresh limes
1/2 cup olive oil
2 Tablespoons sesame oil
3 cloves garlic, chopped
1 Tablespoon lite soy sauce
2 Tablespoons ginger, chopped fine
1 teaspoon hot sauce
1 Tablespoon fresh Cilantro, chopped

Cut the zest from the limes. Place the limes on a cutting board and firmly roll them back and forth with the palm of your hand to loosen the juice. Cut the limes in half and squeeze out the juice. In a small bowl, combine the lime juice with the remaining ingredients and mix well.

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Grilled Spring Spear

George Hirsch April 20, 2018

Asparagus is the most revered spring vegetable. The word asparagus comes from the ancient Persian word asparag, meaning a sprout. The ancient Egyptians cultivated asparagus and oﬀered it to numerous gods, and the Romans had an expression, “Velocius quam asparagi coquantur,” meaning faster than you can cook asparagus. It was a rare and expensive vegetable in the 1890s in the United States, but cultivation helped tame the price. It was inevitable that the asparagus should be treated as an aphrodisiac given its shape, which, an Elizabethan writer remarked, ‘manifestly provoked Venus.”

Tips:

Although grown on quite a large scale and in many countries, asparagus is available in abundance from March to late June. There are over 300 varieties of asparagus, only 20 of which are edible.

They are divided into three main categories:

Green asparagus. This is the most common type of asparagus. It is harvested at the height of about 8 inches.

White asparagus. Grown in the dark (covered with soil to keep it from turning green), white asparagus is harvested as soon as it emerges from the ground. Although more tender than the green variety, it tends to be less flavorful and is more expensive since more work is required to grow it.

Purple asparagus: This variety has a fruity flavor and is harvested only 2 to 3 inches high.

How to buy asparagus:

Whether asparagus is thin or thick, choose them with firm, crisp stalks and compact brightly colored heads with no trace of rust or softness. The bottom of the stalk should be moist when squeezed, not dry and woody. Avoid yellowish asparagus with soft stalks that are beginning to flower, and these are signs that it is old.

Store asparagus vertically in 1 inch of water in a container, stem-side-down in the refrigerator.

Serve this easy make-ahead dish as a starter or side. The asparagus is enhanced by the marinade and grilling.

Grilled Asparagus

Makes four servings

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1 pound fresh asparagus

1/4 cup olive oil

juice and zest of 1 lemon

4 cloves

Caramelized Garlic chopped

1 Tablespoon of fresh oregano, chopped

2 Tablespoons Parmesan cheese

1/4 cup kalamata olives, pitted and split

Fresh ground black pepper

Cut the stem ends off the asparagus and discard; peel the asparagus up to the beginning of the tip ends with a vegetable peeler.

Combine a 1/4 cup olive oil, lemon juice, garlic, and oregano in a shallow rectangular dish. Marinate the asparagus in this mixture for 1 hour.

Preheat the grill or a grill pan to medium temperature.

Remove the asparagus from the marinade and grill for about 5 minutes, basting with the marinade. Turn the asparagus as needed so they do not burn.

Remove the asparagus from the grill, top with lemon zest, parmesan cheese, and olives. Top with remaining 1/4 cup olive oil. Serve at room temperature.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

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