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!

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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.

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Making of a Great Salad

Les Salades Composées

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George Hirsch Garden Mesclun Greens

The best salad is not complicated at all, but made with the freshest possible greens and garnishes. Les Salades composées or mixed green salad can be made with from an infinite list, the only consideration is freshness. But you say you bought it fresh. Just because you purchased from the fresh bin at the market does not guarantee the pick date. Consider the source and how far did that head of lettuce travel? 

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George Hirsch Garden Sweet and Neat Cherry Tomatoes

Substitute ingredients at will when shopping or picking fresh. 

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George Hirsch Garden Snap "Sugar Daddy" Peas

My dad was a Master Gardener, and fresh veggies was always steps away. Who ate asparagus in August? Here’s inspiration for a salad I prepared today and served from my garden-to-plate in under 5 minutes.

As a tribute to my dad and all dads for Father’s Day!

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George Hirsch Salad Simples

Salade Simple

Sugar Snap Peas, steam 30 seconds, shock in cold water

Mixed Mesclun Greens

Arugula

Red Kale

Sweet and Neat Cherry Tomatoes

Juice 1/2 lemon

1 Tablespoon Olive Oil 

pinch sea salt + a few sprigs fresh mint leaves

Add lemon juice, olive oil, mint and salt in bowl. Mix well. Add all above ingredients, toss and serve immediately.

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Strawberry Cornbread Shortcake

This Southern version of strawberry shortcake is baked in a black iron skillet, which gives it a crunchy crust, the perfect foil for berries and sweetened whipped cream. Using cake flour will give the shortcake a lighter, more tender texture. And if you have any strawberries left over you may want to try my Rosé Sangria from George Hirsch Lifestyle

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Strawberry Cornbread Shortcake

Makes 6 - 8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

For the Cornbread:

1 cup cornmeal

1 cup cake flour or all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

2 eggs. lightly beaten

1/4 cup sweet butter, melted

1/4 teaspoon vanilla

1/4 teaspoon ground cinnamon

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For the whipped cream:

1 cup heavy cream

2 Tablespoons confectioners’ sugar

2 pints mixed fresh strawberries and optional blueberries

1/2 pint fresh blueberries

Granulated sugar, if necessary

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Strawberry Shortcake, Hirsch Media image

Preheat oven or grill to medium temperature or 375 degrees F. 

In a medium bowl combine the cornmeal, flour, sugar, baking powder and salt. In a small bowl combine the milk, eggs, butter, vanilla and cinnamon and mix well. Pour the liquid ingredients into the dry ingredients and stir until no particles of the dry ingredients remain. Do not over mix.

Spoon the mixture into a well-greased, 8-inch, black iron skillet or cake pan and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cornbread 5 minutes in the pan; remove and cool completely on a rack.

Beat the heavy cream until soft peaks form. Add the confectioners’ sugar and continue beating until peaks are stiff. Wash the strawberries and pat dry gently with a paper towel. Cut half of the strawberries into slices and leave the rest whole. If the berries are not sweet, toss with a small amount of granulated sugar. 

Slice the cornbread in half horizontally and spread the lower half with half the whipped cream and sliced strawberries and blueberries. Replace the top half and cover with remaining whipped cream and berries.

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