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Tuesday
Jul222014

George’s Double Chocolate Brownies

An often requested recipe from George Hirsch Lifestyle, it is ideal for every occasion. Enjoy as is or upgrade by topping with your favorite ice cream. The brownie derives its character from a deep rich cocoa base for the chocolate flavor.  

George Hirsch Lifestyle Double Chocolate Brownies

George’s Double Chocolate Brownies

Makes 12-18 Brownies

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 pound (2 sticks) sweet butter, softened at room temperature

2 cups granulated sugar

4 eggs, beaten

1/2 cup unsweetened cocoa powder

1 teaspoon pure vanilla extract

1 1/2 cups chopped pecans or walnuts

1 1/2 cups semisweet chopped chocolate pieces; or chocolate, or butterscotch chips

Preheat the oven to 350 degrees. 

Grease and flour an 8 x 12 x 2 inch-baking pan.

In a small bowl, mix flour, baking powder, baking soda and salt well. Set aside.

Cream butter in a mixing bowl until light and fluffy. Add granulated sugar, cream on high speed for 2 minutes, until light and fluffy. 

On a low speed add vanilla and eggs, one at a time, stopping machine to scrape down the bowl well after each addition. On a low speed add flour and cocoa powder to the butter mixture and mix just until flour is absorbed. Do not over mix. 

By hand, fold the pecans and chocolate in with a rubber spatula.

Optional: if using coconut; mix 3/4 of coconut with pecans and chocolate. 

Using a spatula, spread the batter into baking pan making sure the batter is spread evenly and smooth. 

Bake for 25-30 minutes. Caution to not over bake. Brownies are baked when pressed cakes springs back when pressed lightly with your finger or a toothpick comes out clean. Cool in the pan for 2 hours and cut the brownies into rectangle or square pieces.

Know Your Cookie:

A brownie is considered a sheet cookie, as it's soft batter spreads across sheet like pan to bake. Other types of sheet cookies would include blondies and rainbow cookies. After sheet cookies are baked they are cooled and can be cut into squares, rectangles or any other shapes. 

Monday
Jul212014

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.

Monday
Jul212014

Restaurant Hunter TV Pays a Visit 

Two time Emmy winner Rob Petrone, host of TV’s Restaurant Hunter took a road trip to the East End, aka the Hamptons see what exactly what George Hirsch Lifestyle is all about. What he found was exactly what you see on my public television series. We made a few stops at a couple local sources for vegetables, cheese, seafood, meat and wine. Next, with cameras in tow we returned to my patio to grill and and entertain George style, while chatted about how food has changed throughout my career as a chef. 

Afterwards, we continued to eat, sip on some local small batch cream soda, while Rob sought the reason why after 20 years on television filming all over the world I would film entirely in the Hamptons. My response, “this is how I was raised - the bounty of the eastern part of Long Island, it’s farms, seafood, dairy, and now producers of wine, small craft beer and beverages, raising livestock, and local artisan producers highlights what is happening all across this country. That is why I am so delighted to share my community of year round friends in the Hamptons. My viewers are able to take away a lifestyle that is good for you for their own daily experiences. There will never be any ‘throw downs’ or ‘restaurant disasters’ on my show. It’s about inspiring, and education through a visual food experience; hence my last line on each episode “if I can do it you can do it.”     

WATCH ONLINE two of the three TV segments:

Rob Petrone Market Fresh Shopping with George Hirsch 

Milk Pail Farm Stand

An Epic Backyard Cookout. Rob Petrone Grills with Famed TV Chef George Hirsch

George Hirsch Grilling for Restaurant Hunter

 

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