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 Corn Chowder

Celebrating Chef George's 24th Anniversary on PBS

Join me + Tune-in GHL CreateTV

 Wed 8:30AM/2:30PM Sun 8:30AM

It's time for a summer soup. Make magic with the goodness from the earth, simply with corn and potatoes.

George_Hirsch_Corn_Chowder.png

One my most often requested soup recipes especially during summer when the farms are so abundant with fresh candy-like corn, and our famous Long Island East End Yukon Potatoes. 

It is known that eastern Long Island has some of the best soil for farming in the world. Off the record I have had some farmers tell me - that farmers in other regions are envious over the rich well drained earth here on the East End. 

Summer Corn Chowder

Makes four-six servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 Tablespoon olive oil 

4 Tablespoons pancetta or bacon, chopped

3/4 cup chopped sweet onion, chopped 

3 cloves garlic, peeled and chopped 

1/2 pound skinless, boneless chicken breast or thighs, cut into 1/2 inch pieces 

1/2 cup chopped carrot, chopped 

1/2 cup chopped celery, chopped 

2 Tablespoons all-purpose flour 

4 cups chicken broth 

2 cups corn, (about 4 ears) fresh cut from cob; or leftover grilled corn

1 cup Yukon potatoes, well scrubbed skin left on, chopped 1/4 inch pieces

1 bay leaf 

1 teaspoon fresh thyme, chopped 

1/2 teaspoon hot sauce 

pinch of sea salt

fresh ground black pepper

1/2 cup half-half 

1 Tablespoon fresh parsley, chopped

Pre heat a soup pot to medium temperature. Add olive oil and pancetta, cook until light brown. Add onion, garlic and chicken and cook until lightly colored. 

Add carrot, celery and cook three to four minutes. Add flour, cook for two minutes and slowly add chicken broth. Bring soup to a boil, add corn, potatoes, thyme, hot sauce and bay leaf. Simmer soup for 45 minutes to 1 hour. 

Pre heat half-half, add sea salt, pepper to soup and top with fresh chopped parsley.

Quantity:
Add to Cart

Lemon Ricotta Pound Cake

Celebrating Chef George's 24th Anniversary on PBS

Join me + Tune-in GHL CreateTV

 Wed 8:30AM/2:30PM Sun 8:30AM

If you are planning to entertain this week or happen to be traveling to visit friends - I have the perfect host/hostess bring-along, or an outstanding dessert with wide appeal to finish a dinner. I created this recipe knowing it would be one of those cakes that gets better with age; meaning, it tastes even better the day after it is baked.

lemoncake.jpg

Lemon Ricotta Pound Cake

Makes one large loaf, or three demi-loaves

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/2 cups all purpose flour

2 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup sweet butter, softened

1 1/2 cups (15 oz container) fresh whole-milk ricotta, drained

1 1/2 cups Turbino or granulated sugar

3 eggs, beaten

1/4 cup fresh lemon juice

2 teaspoons grated lemon zest

1 teaspoon pure vanilla extract

Confectioner’s sugar for dusting

Preheat oven to 350°F degrees. Grease and flour 9-inch loaf pan.

In a large bowl, cream butter, and sugar until smooth and light. Fold in ricotta in three parts. Scrape bowl well with a spatula. Mix dry ingredients- flour, baking powder, baking soda, and salt. Add to butter and sugar and mix just until flour is absorbed with eggs one at a time, scraping sides of bowl after each addition. Add lemon juice and vanilla. 

Scrape down sides of the bowl, mix on low speed, 30 seconds just until batter is completely mixed. Do not over mix. Over mixing will toughen cake and produce air pockets. Pour the batter into greased pan and smooth on top. Once pan is filled with batter, tap pan against table or counter to remove air pockets.

Bake for 45-55 minutes. After 40 minutes, lower to 325 degrees until done. Allow cake to cool in pan for 5-10 minutes. Remove from pan; finish cooling on wire rack. Top with confectioner’s sugar before serving.

Know Your Fire Fridays: Ancient Grilling

Celebrating Chef George's 24th Anniversary on PBS

Join me + Tune-in GHL CreateTV

 Wed 8:30AM/2:30PM Sun 8:30AM

kyf.png

One of the oldest cooking techniques in existence, the art of grilling meat on a skewer was derived from medieval Turkish soldiers who used their swords to cook meat over open fires. An Adana kebabi from the south of Turkey is a savory mixture of minced lamb, cumin, cayenne, black pepper, dried oregano and mint. The meat is shaped into a long cylindrical shape like a long hot dog or sausage, then pierced onto a long metal skewer and grilled in one piece. It is served removed from the skewer and cut up.

Adana is named after the 5th largest city in Turkey, Adana. There are very strict guidelines and inspections that must be passed by The Adana Chamber of Commerce in order to be an authentic Adana kebabi vendor.

Adana kebabi has to be made from the meat of a male lamb. The skewered meat, must be roasted on fireless, charcoal embers exclusively from oak wood. The skewers are frequently turned during grilling using caution so the melting fat is not dripped on the embers causing a flair up. The Adana is served on flat bread by pressing the meat off the skewers after cooking; when wrapped and served in a flat bread, it's called a Dürüm. Authentic accompaniments served with adana include; charred tomatoes, green or red peppers, onions and parsley seasoned with sumac or lemon pepper seasoning, and warm hummus.

turk-bob.JPG

Adana or Kiyma Kebabi

Makes 4 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 pound ground lamb or ground beef 

1/4 teaspoon ground red (cayenne) pepper

1/2 teaspoon each; ground cumin, dried oregano

1 Tablespoon each: fresh parsley and fresh mint

1 egg white

Fresh ground black pepper, to taste

Pinch Sea salt

Olive oil

2 fresh lemons, quartered

Fresh Mint 

1 cup plain Greek yogurt, optional. Or, serve with Tzatziki Sauce

Mix the meat with the cayenne, cumin, oregano, parsley, mint, black pepper, and salt in a bowl. Add the egg white and continue to combine until the mixture is well blended.

Grease skewers with cooking spray or oil. If possible, use long, flat metal skewers. Divide the meat mixture into 2-4 (depending on the length of skewer), 2 inch wide thick sausage shapes. Push the skewer through the middle, lengthwise, and squeeze the mixture up and down the skewer, spreading it evenly. Repeat with the other skewer. 

Cover and place in refrigerator to chill for 30 minutes. This will help the meat hold together. When ready to grill, brush the outside of meat with olive oil.

Preheat the grill to high. 

Place skewers on very hot grill. Grill 5 minutes, turning frequently, or until cooked through. Serve immediately with sides of yogurt, fresh lemon, fresh chopped mint, and an onion & parsley salad.

Quantity:
Add to Cart

Summer Muffins

Celebrating Chef George's 24th Anniversary on PBS

Join me + Tune-in GHL CreateTV

 Wed 8:30AM/2:30PM Sun 8:30AM

muffinMondays2.jpg

Summer and muffins seem to go hand and hand; especially since blueberries are so plentiful right now and muffins bake fairly quickly with not much prep.

Tip: Did you know? Tossing blueberries with flour before adding them to the batter will keep them from sinking to the bottom of the muffin during baking. 

banana-nut-muf.jpg

Blueberry Nut Muffins

Makes 10-12 muffins

chefgeorgehirsch.com | George Hirsch Lifestyle

For the topping:

1/3 cup lite brown sugar

2 Tablespoons all-purpose flour

1 teaspoon cinnamon

2 Tablespoons nuts, walnuts or pecans, chopped into 1/4 inch pieces

1 Tablespoon sweet butter

In a small bowl, mix together brown sugar, flour, cinnamon, and nuts. Blend butter in with a fork until mixture is crumb like.

For the muffin mix:

1/2 cup sweet butter, room temperature

2 cups all-purpose flour

1 Tablespoon flour for coating blueberries, plus greasing muffin cups

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups fresh blueberries

1 cup pure cane granulated sugar

2 large eggs, beaten

1 teaspoon pure vanilla extract

1/2 teaspoon grated orange zest

1/2 cup milk

Grease a regular size 12-cup muffin pan with butter and dust with flour, banging out excess flour; or use muffin cups liners.

Preheat oven to 375 degrees. 

In a medium bowl, whisk together flour, baking powder, and salt. 

In a separate bowl use a mixer to cream butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add vanilla and orange zest to beaten eggs, then add eggs one at a time, mixing until eggs are absorbed. 

With the mixer on low speed, add flour mixture and milk in three stages, mixing until all are incorporated.  Do not over mix. 

Toss blueberries in a fine strainer with about one Tablespoon of flour to lightly coat. Using a rubber spatula, fold in 1 1/2 cups of the blueberries. With an ice cream scoop or large spoon, place batter into muffin cups filling each cup to three quarters full. Add remaining 1/2 cup of blueberries on top of the muffins and divide crumb topping over muffins. 

Bake about 25-30 minutes, until muffins are golden brown. Check muffins half way through and rotate if oven temperature is uneven. Test with a toothpick inserted into the center of a muffin and it should come out clean; or when touched lightly the muffin should have a slight resistance to finger pressure.  

Remove from oven and allow muffins to cool in pan for 10 minutes, then remove muffins from pan.

Quantity:
Add to Cart