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Since the times of ancient Greece, fennel was called marathon. Greek myths tell that knowledge was delivered to man by the gods at Olympus in a fennel stalk. More importantly, in those times fennel was revered by the Greeks and the Romans for its medicinal properties in culinary. Crunchy and slightly sweet - fennel is a highly versatile vegetable that is wonderful when eaten raw, grilled, braised, sauted with other veggies or chopped and used in salads. Like celery, carrots and onions I always keep a bulb or two on hand in my fridge. I also love its distinct anise flavor. It’s great when simply shaved and served as a salad with sliced summer zucchini, fresh peas, asparagus, arugula, Parmesan, fresh lemon and olive oil.  


George Hirsch’s Fresh Squeezed Mimosa

Here's to the first day of summer. I created this recipe as an answer to beat the summer heat. Enjoy my refreshing cocktail with someone you care about and cheers to celebrating the first day of summer 2014.
George Hirsch's Fresh Squeezed Mimosa
Recipe from George Hirsch Lifestyle TV Series
Episode: Being Served
George cooks-up a brunch fit for a king & queen with Fresh Squeezed Mimosa,
Fried Egg Crab Salad, Johnny Cakes and Savory Lamb Sausage.
George visits a historic inn, for inspiration, the art of hospitality, while preserving one of Hampton's treasured landmarks.
Check your local TV listings and for updates follow:
#GHL #GeorgeHirschLifestyle
George Hirsch’s Fresh Squeezed Mimosa
Makes 2 drinks 
2 cups Prosecco  
1/4 cup fresh squeezed orange juice
2 small scoops lemon sorbet 
2 sprigs fresh mint
In two champagne or margarita glasses, divide the orange juice and Prosecco. Place one scoop of sorbet in each glass. Top with mint. Serve immediately.




Sardinian Style

If there was ever a fish perfect for the fire, tuna fits the grill. Anyone who has tried to turn a delicate fish fillet only to find it stuck to the grate will appreciate the firm flesh of a tuna steak. 

Fresh tuna is ideal for rich spices. Soy and ginger lend an Asian flavor, maple syrup gives a hint of sweetness, and a salsa topping adds a Mexican flair. Start with fresh fish that has springy flesh and no fishy odor. Use caution, overcooking it will quickly make it dry.

Sardinia is an island off the coast of Italy where fishing is a way of life. When the tuna is running, most families have tuna for dinner many nights in a row. The tuna in this recipe is quickly seared for only a few minutes on each side, but you can cook it to your liking.

Tuna and Tomatoes, Sardinian Style
Makes 4 servings  
From Adventures in Grilling cookbook, by George Hirsch with Marie Bianco
Four 6-8 ounce tuna steaks
4 Tablespoons olive oil
12 plum tomatoes cut vertically through the stem ends
1 onion, sliced
1/4 cup dry white wine
8 cloves caramelized garlic
4 Tablespoons chopped green olives
2 Tablespoons chopped fresh basil
Fresh ground black pepper

Pre heat grill to high. 

Brush the tuna with 2 Tablespoons of olive oil, place it on a hot grill, and sear for two minutes on each side. Remove the tuna, set it aside, and keep it warm.

Pre heat a sauté pan and add remaining olive oil, garlic, onion, tomatoes, and olives.  Cook two minutes and add white wine, basil, and black pepper.  Stir tomato mixture and add on top of warm tuna steaks.   

TIP: Serve with a good chilled Sauvignon Blanc, like the 2006 Sauvignon Late Harvest from our friends at Paumonack Vineyards.

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