Get Hooked with Restaurant Hunter

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

I toured friends Rob Petrone, host of Restaurant Hunter TV series and on-air contributor Amanda Prince for an East End visit once again this year. However, this year I added some action..Reel Action! 

We chatted up George Hirsch Lifestyle and how the land & water makes the East End such a beautiful place. So where do I bring these TV hosts whose day job is to visit restaurants, chefs and celebrities? Out to sea of course. But..first I schedule a meet up for breakfast in the Hamptons. Or better said the “un” Hamptons. We meet at Orlando’s Cafe, a Costa Rican spot in Hampton Bays to spice up the morning and enjoy a taste of Mexican, Thai, French and Chinese cuisines at the locals in-spot. 

Click on above dish to Watch Video + Enjoy Restaurant Hunter TV Segment 1

Next, we head due south water-side to Oakland’s Marina + Restaurant and meet up with my friend, journalist + chef Alex Goetzfried. Oaklands is ideal for it’s access to both the bay and ocean fishing for our three hour.. Watch segment 2:

Click to Watch Video Restaurant Hunter TV Segment 2

After our time at sea fishing it's dockside at Oakland's Restaurant to enjoy the fresh catch. How does Rob, Amanda + yours truly like the fish prepared?  Watch Seafood & Sunsets Segment 3:

Click above Watch Video + Enjoy Great Seafood in Restaurant Hunter TV Segment 3

Just another day with George Hirsch Lifestyle..cheers for stopping by Rob, Amanda and Restaurant Hunter Crew! 

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Brought To You By The Color Red

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

Color plays an important part in the appeal of creating recipes, menu planning and presentation. I taught my students years ago the importance of visual appeal in cooking - it can be the first impression encountered with a plate, if you don't catch its aroma first. Critical with food prepared on TV, since there's no smell-a-vision. The finished dish better appear tasty for the eye. Today, it would be called "style" or "design" of a plate. I even titled a recent GHL TV episode, Food is Art!

I don't believe in over complicating a dish for presentation, but there are some basics. How exciting would an all-white menu be? Such as, poached fillet of sole, cauliflower, and steamed rice? You get the drift here. A much more eye pleasing and appealing color combo (not to mention flavor) would be tomato and mozzarella plate as above. A salad with steamed asparagus, a charred sliced steak, and served with colorful mixed berries with a golden marsala sabayon. Agree?

Which brings me to summer foods - a very exciting time to liven-up a menu with the bounty of colors from the garden. Today let's look at the color red in foods starting with Bruschetta.

I am not talking about artificial coloring. Red fruits and vegetables are colored by natural plant pigments called "lycopene" or "anthocyanins." Lycopene in fresh garden tomatoes, a chilled watermelon and pink grapefruit, for example, may help reduce risk of several types of cancer, especially prostate cancer. Lycopene in foods containing cooked tomatoes, such as spaghetti sauce, and a small amount of fat are absorbed better than lycopene from raw tomatoes.

Anthocyanins in fresh strawberries churned into homemade ice cream, raspberries, red grapes and other fruits and vegetables act as powerful antioxidants that protect cells from damage. Antioxidants are linked with keeping our hearts healthy, too.

(health ref; ndsu.edu)

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Long Live The King

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

So what does it take to create a company that keeps producing the same superior quality products for more than one-hundred years? King Oscar's explanation might sound simple, but it's true.

You start a company. You make good products. The word gets out and more people want what you make. You grow. You expand into new markets. And all of a sudden you are over 100 years old. - King Oscar

The Rich Norwegian heritage of King Oscar might have a bit to do with it too. Maybe the only thing that has changed is the way you open the can; keyless entry. 

Anchovies are a perfect addition to my no yolk dressing. May even fool the authentic Caesar Dressing diehard with a discriminating palate adding a little saltiness without the non-lover anchovy bite. And, served with my Tomato Tapenade becomes a perfect entertaining starter!

No Yolk Caesar Dressing

Makes 2 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

With the backside of a tablespoon, combine 1 Tablespoon balsamic vinegar, 2 cloves fresh garlic (or I really prefer 4 cloves of caramelized garlic and a Tablespoon of Dijon mustard together, into the bottom of a wooden bowl. Add lemon juice from half a freshly squeezed lemon and a few anchovies to taste. Crush anchovies into a paste with back of the spoons. Finally, whisk in 4 Tablespoons of extra virgin olive oil, until emulsified. 2 Tablespoons freshly shaved Parmigiano Reggiano. Set aside. Note, dressing can be refrigerated for up to one week.

Wash and dry Romaine lettuce leaves. Add Romaine lettuce leaves to wooden bowl. Add dressing, and toss. Add fresh made croutons and top with freshly shaved Parmigiano Reggiano and freshly ground pepper. Serve with additional whole anchovies on the side. 

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Gone Fishing

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. 

For George's Lobster Roll Recipe

For George’s Chowder Recipe

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

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George Hirsch Living it UP! cooking & lifestyle book

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LAMB Sausages, as seen on George Hirsch Lifestyle

This sausage recipe is in the style of Merguez, a North African lamb sausage, is full of highly seasoned ground lamb with a nice earthy flavor, making it one of the tastiest sausages around. Perfect for a casual brunch, informal lunch or a formal dinner. 

George's LAMB Sausages 

Makes 8 Sausage Patties  

chefgeorgehirsch.com | George Hirsch Lifestyle

1 ½ pound ground lamb

1 egg

1/4 cup chopped scallions

2 cloves garlic chopped fine

1 Tablespoon Italian parsley, chopped 

1 teaspoon sea salt 

¼ teaspoon each ground garlic powder, teaspoon paprika, rosemary, thyme, basil, ground black pepper  

1/2 teaspoon hot sauce

Pinch of fresh ground nutmeg

Optional: 1 Tablespoon Pine nuts

Combine the lamb, and all the ingredients in a well-chilled bowl and mix gently but well. Form the mixture into 8 patties and refrigerate for 2 hours or overnight. Pre heat a sauté pan until hot drizzle a few drops of olive oil, add patties and cook until brown on each side. Only turn patties once. Serve warm for breakfast, brunch or for a savory dinner.

Tips: 

- Lamb Sausages are ideal for grilling as the smoke adds another layer of flavor. 

- Make extra raw patties and freeze for easy future cooking. 

Enjoy my Frittata Video

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George Hirsch Living it UP! cooking & lifestyle book

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