Chutney

Tune-in GHL 7:30AM + 1:30PM Tuesdays and Thursdays on Create TV

I’m up to my waist in tomatoes. Today's inspiration. Opting for a quick appetizer to serve with some cool rosé. 

Tomato chutney is a South Indian style condiment that goes well with savory foods such as roasted pork, ham, turkey or chicken. But it is also a spicy way to top Neufchâtel (lower in fat than cream cheese) or farmers cheese served with toasted naan flat bread as a hors d’ oeuvre. 

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Tomato Chutney

Makes about 1 cup 

chefgeorgehirsch.comGeorge Hirsch Lifestyle

1 pound ripe roma tomatoes, chop & puree in food mill to remove skin and seeds

2 Tablespoons fresh ginger root, peeled and chopped

1 clove garlic, peeled and chopped

1/3 cup granulated sugar

1/4 cup red wine vinegar

1 sweet onion, chopped fine

2 Tablespoons golden raisins, plumped

1/4 teaspoon each: chili powder, paprika

3/4 teaspoon curry paste such as Bhuna or Pataks 

Pinch of cinnamon, nutmeg

1 Tablespoon fresh cilantro, chopped 

Puree tomatoes, ginger and garlic in a food processor or blender.

Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with chili powder, paprika, curry paste, cinnamon and nutmeg. Simmer over medium heat until thick. Cool. Add cilantro. Refrigerate until ready to use; keeps about one week. Serve chilled or at room temperature. Read Guide for any type of canning.

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Plum Jam

Tune-in GHL 7:30AM + 1:30PM Tuesdays and Thursdays on Create TV

Beach plum jelly has a taste that's virtually unknown except maybe in the Hamptons, Cape Cod and along the Atlantic Coast. The art of making beach plum jelly, or any jams for that matter, has been revived recently with more people wanting to use local fruits and have a condiment that’s a notch above mass produced jelly-in-a-jar. However, beach plums are kind of fickle, some years they are available and other years, like this summer they are plentiful to pick from their secret spots along the East Hampton dunes. That’s if you are still fortunate to avoid the poison ivy and ticks. A safer bet for me is to make Damson Plum Jam. Or, just reach out to my favorite monks at Trappist Preserves for a mail order jam solution.

Yes, you could say they use a production method of a higher authority. But, what I really love about Trappist Preserves is they use only the best seasonal fruits and make only a certain allotment based on the highest quality, not filling sales quotas. When the Kadota Fig Preserves, or Red Currant Jelly is gone that’s it. And, yes they do make a Damson Plum Jam! 

Watch my TV segment: Making Trappist Preserves

Do You Know Your Jam?

- Jams are made from puréed fruit

- Jellies are made from fruit juice

- Marmalades include peel

- Conserves & preserves are made from the whole fruit, but raisins and nuts may be added 

Canning jar instructions for any type of canning.

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Jam is only as good as your fruit. Taste plums and adjust tartness vs. sweetness according to the ripeness of plums. If only using all ripe plums, peel core and chop one green apple in place of unripe plums to aid in adding natural pectin. 

Damson Plum Jam

recipe by Chef George Hirsch | Makes about 6-8 250-ml jars

2 3/4 pounds very ripe Damson plums

1 cup water

1/4 pound unripe Damson plums; contains added natural pectin

Variable: 4-6 cups pure cane granulated sugar, depends on sweetness of plums and personal taste (you may also use a little honey and cut down on some sugar)

juice of 1/2 lemon

6 orange peels- about 2 inches x 1/4 inch, no whites

Wash plums, add the water and simmer the plums until the skins are soft. Allow to cool and remove the pits. 

Optional~ if you do not want plum skins, strain plums through a sieve to remove skins. I prefer the texture and do not strain.

Combine plum puree, lemon juice, orange peel and sugar in a heavy gauged sauce pot. Bring slowly to a boil, stirring occasionally with a long handle spoon until sugar dissolves. Continue to stir frequently to prevent sticking or burning. Cook until the plum puree and sugar reach the jellying point of 220 degrees F. About 20-30 minutes.

Remove from heat and pour hot jam into hot, sterile canning jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; making sure the tops of the jars are clean so the lids seal. Adjust two-piece sterile metal canning lids. Place jars into a large pot with a strainer on the bottom so jars do not have direct contact with bottom of pot. Cover the filled and closed jars with an inch or so of hot water and boil for 10 minutes. 

George Hirsch TV Series: Making Trappist Preserves

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Home Run Sticky Ribs

Tune-in GHL 7:30AM + 1:30PM Tuesdays and Thursdays on Create TV

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As the weekend approaches, you may be searching for just the right mix to serve for gameday. Go smokin'- like a 95MPH fastball and you'll score with my homerun sticky ribs. But, you need to start early, they take time - but so worth the wait! Your friends and family will be so glad you did.

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Ribs & Sauce a perfect relationship

Everyone has a favorite way to serve ribs. Some like it dry, with just a rub, others will dip dry ribs and wet them down with a vinegary sauce, or lather them up with a sugary sticky sauce right before coming off the grill. Myself, I enjoy all versions. Variety is a good thing!

Ribs cannot be prepared in a hurry, so toss a burger on a separate hot grill while you wait. How-to prepare the Ribs.

For Making Ribs with Sticky Sauce:

15 minutes prior to removing the slow cooked ribs, brush ribs lightly with a little sauce to moisten and add flavor. Remove, cut and serve ribs as is or serve extra sauce on side for pouring over ribs. 

GH Rib Sauce

Makes 3 cups

chefgeorgehirsch.com | George Hirsch Lifestyle

1/2 cup onion, chopped

2 green onions, chopped

3 cloves garlic, peeled and chopped

1/4 cup cider vinegar

1/4 cup orange juice

1/4 cup brown sugar

1 teaspoon cumin

1 teaspoon thyme

1 Tablespoon soy sauce

2 teaspoons fresh grated orange zest

1 cup ketchup 

1 cup tomato sauce

1 teaspoon hot sauce

Place the onion, green onions, garlic, cumin, thyme, vinegar, orange juice, and sugar in a small pot.  Boil until the vinegar is reduced by half.  Add orange zest, soy sauce, ketchup, tomato sauce, hot sauce and simmer for 10 minutes.

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Gone Fishing

Tune-in GHL 7:30AM + 1:30PM Tuesdays and Thursdays on Create TV

Home By The Sea
Today on Create TV George stirs the pot with his expert tips, preparing Seafood Chowder along with his spin on Shrimp Salad- a classic fish house dish; and tops it off with his signature Apple Berry Rhubarb Pie. George takes in some surf casting in Montauk, and shares the beauty of the East End waters for picturesque fishing. Clams and sunshine—an ideal combo for a pit-stop at a traditional clam bar. 

George Hirsch Lifestyle Fishing Montauk
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Affogato

Tune-in GHL 7:30AM + 1:30PM Tuesdays and Thursdays on Create TV

Affogato literally means "drowned" in Italian. This Italian dessert with espresso + gelato is the perfect combination of bitterness and sweetness. Some might say it's a sophisticated version of an Gelato Domenica.

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Affogato

4 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

4 cup premium vanilla gelato or ice cream  

4 2 ounce servings of fresh brewed espresso

Brew fresh espresso. Dish-up four servings of ice cream or gelato. Pour hot espresso over the ice cream and serve immediately.

Optional: Add a tablespoon of your favorite liqueur, or crush a few of my favorite biscotti on top! 

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