Inspiration of Summer Dreams

Labor Day does not put an end to my summer, as an East End September is celebrated for it’s bounty of the farms and water. I've shared a window of inspiration of a few summer dishes I prepared on the land and water this past summer. I hope you keep the spirit of summer alive!

Chef George Hirsch Summer Seafood

Not your mother’s fish sticks: L - R

Mini Grilled Shrimp Rolls, a snack while fishing Montauk waters with friends 

Portuguese Clams, shared with friends for a mid-summer BBQ gathering

Lobster Cocktail, magazine photo shoot  

Mussels Provençal, at home for quiet mid-week snack

Seared Tuna with Cuke Squash Slaw, benefit 11 course wine dinner Chef George signature cruise   

Herb Crusted Blowfish, starter course for a celebration seafood dinner kicking off summer 

Happy dreams! 

time with Msgr. Jim Vlaun

A couple of times a year you have watched my appearances on Telecare’s Real Food, Good News and annual telethon TV programs. During my on-air visits I often share recipes and current events in my life along with the good things my friends are doing in the community. Recently, Real Food came to visit me to tape an episode in the George Hirsch Lifestyle home studio kitchen (airing this fall). As usual, during the open of the show Monsignor James Vlaun makes my introduction; afterwards I thought it would be nice to introduce you to my long time friend and amazing man Father Jim Vlaun.  

Telecare's Real Food TV host Msgr Jim Vlaun & George Hirsch in George Hirsch Lifestyle Kitchen | image Alex Goetzfried 

Msgr. Jim is the President and CEO of Telecare Television, the Catholic Television station of the Diocese of Rockville Centre, which broadcasts on TV and Online to millions of homes 24/7. Msgr has hosted many TV programs with top sports figures, other national prominent TV hosts, along with other venerated priests, rabbis, religious and lay leaders and most importantly the people in the community who make a difference in everyday life.   

Msgr. Jim has hosted Religion and Rock radio for 26 years! If you are a rock star you probably already know Msgr. He has hosted everyone from Billy Joel, The Stones to Jimmy Buffet. His radio program is nationally syndicated and airs every Sunday from 7 a.m. to 8 a.m. on WBAB-FM 102.3 or 95.3 on the East End. And Saturday evenings at 11pm on Sirius Satellite Radio channel 159 and XM Satellite Radio channel 117.  

In addition to his work on Television and Radio, Msgr. Jim serves as the Catholic Chaplain for the New York Jets. His ability to attract sports figures who are leaders in the community is nothing less than astonishing. In addition to NFL stars, during Telecare’s Annual Telethon you will see the studio filled with top sports legends from baseball to hockey. Be careful when walking by that guy with the hockey stick, it’s been autographed by every player on the team!  

He has authored three books, one titled Life, Love, and Laughter: The Spirituality of the Consciousness Examen. An easy read, and necessary for one’s walk in life. Msgr. integrates personal stories, situations, and his own struggles making this a touching inspiring work from the heart. And what would the host of cooking TV series be without a cookbook? It took me two seconds to say yes when Msgr. Jim ask me to write his foreward for: 

Feasts of Life: Recipes from Nana’s Wooden Spoon

By Jim Vlaun & George Hirsch (Foreward By)

A collection of recipes from members of Father Jim's extended family that is as unique as the story each dish has to tell. Discover how this is not so much a book for those who want to be good cooks as it is a resource for those who want to dance with God and loved ones around the table of plenty.  

Proceeds from Msgr. Jim’s books go to the Life, Love and Laughter Foundation.

dishes by Chef George Hirsch for Real Food | image by Alex Goetzfried

What a cooking priest? Don’t let those vestments fool you, Msgr. could easily trade them in for a chefs coat, he knows his way around the kitchen! As I, he shares the belief that food is the common denominator and when breaking bread and we sit around the table there is bond of spiritual love like non other. Stay tuned this fall for the new season of Real Food; then sit back and enjoy our time in the GHL kitchen!

good times on set Msgr Jim, George Hirsch | image Alex Goetzfried

Montauk, Never Tired

Each time I visit Montauk, my neighborhood to the east it feels as though I've jetted miles away. Here's the reward of a recent fishing trip that brought in one of my favorite tasting fish, black sea bass. Having filmed fishing segments for George Hirsch Lifestyle in Montauk and other regions, I've found the secret to catching loads of fish, don't film..the fish are shy! 

Montauk Montauk LighthouseGeorge's Grilled Black Sea Bass

Over the years I've written and featured many types of seafood in my cookbooks and on my shows. The number one tip for great tasting fish, Know Your Fisherman. Maybe not personnaly, but know where your seafood is being sourced from. And, please be responsible and make sure you are cooking sustainable seafood. Use this guide to find ocean-friendly alternatives to seafood on the Seafood Watch  “Avoid” list.  

Edible East End In the Kitchen With

Recently I was joined in my kitchen by Edible East End to share what it's like as chef to entertain in my home kitchen. 

Chef George Hirsch Mussels Provencale, Pork Sliders, Lobster Cocktail

Words by Eileen M. Duffy | Photos by Lindsey Morris

Sometimes when I’m cooking alone in my kitchen I pretend I’m Julia Child and narrate as I make the meal—accent and everything. I’ll even talk to imaginary camera people ... READ FULL ARTICLE

Wampum

A mere bag of shells - Ralph Kramden from "The Honeymooners"

As Europeans settled in the Americas, they quickly became aware of the importance of wampum to the Native Americans. While the Natives did not use it as form of currency or money, the people within the New England colonies began to use shells as a medium of exchange. Soon, they were trading with the natives of New England and New York using wampum. At that time, the rate in New York was eight white or four black wampum equaling one stuiver coin, until 1673. The basis for their value was an exchange for pelts from the Native Americans. As Native Americans became reluctant to exchange pelts for the shells, the shells lost their value. 

As for today's chowder lovers, getting your hands on a really good clam chowder recipe, priceless.

I created this recipe and it's been featured on my TV show as one of the best chowders from our local Native American's of the Shinnecock Nation. It's a pure-n-simple recipe, not fussy; without the typically added tomatoes, cream, celery, and corn. Unlike most chowders, which call for chopping the clams, this version uses them whole. Enjoy!

Shinnecock Clam Chowder

Makes 6-8 servings | From Grilling with Chef George Hirsch Cookbook

1/4 pound salt pork, chopped fine

2 large sweet onions, diced small

4 medium all purpose potatoes, peeled and diced

4 cups fish broth 

2 dozen chowder clams or quahogs, well scrubbed

2 Tablespoons chopped fresh Italian parsley

Salt and pepper, to taste

Cook the salt pork in a 1 gallon soup pot until it gives up all it's fat. Add the onion and cook until it begins to turn light brown. Add the potato and stock and cook for 10-15 minutes, or until the potatoes are tender. Add the clams and cook for 3-4 minutes or until the shells open.  Stir in the parsley and stir in the salt and pepper.

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