Ecosystem Engineers aka Oyster

Historically in the 19th century oysters aka “ecosystem engineers” were abundant and the food of working-class people, with NY Harbor the world’s supplier of millions of bivalves in the harbor on any given day. Then they disappeared; oysters in LI waters took a dive in 1992 due to MSX. Ecologically, they keep our shores clean by filtering phytoplankton. And the socioeconomic significance, a mainstay to the positive impact of the L.I. fishing industry—bagging upwards of 118K bushels until ’92. As passionate as fans are of their hometown NFL team, for culinary fans, oysters are an endless slurp of pleasure as they cheer on their local Briney delicacy. Plus, where would chefs be without oysters on the menu? I cannot imagine what Antoine's of New Orleans the creator of Oysters Rockefeller would have done without serving four million oysters since they began serving this dish in 1899 as a substitute for the lack of snails...I guess snails are another cover? 

Even if you pass when the oysters are served you can see the importance they play in our daily life. I am delighted Edible East End has considered a homage to the importance of this mollusk!

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! 

The Dip

If you are in a salsa rut — walking around with your pita, looking for a refreshing twist on a dip, search no more. Having prepared this dip for numerous occasions, I asure you it has never disappointed.

And yes, my TV crew has also signed off on this recipe—as indicated by the empty bowl!

How To Grill Tips

Plum Tomatoes: Cut in half, through stem ends. Brush with olive oil and grill over high heat cut-side down, until lightly charred, about 2-3 minutes per side. 

Onions: Cut horizontally into 1/2 - 3/4 inch slices, brush lightly with olive oil, and grill over high heat until tender, 3 to 4 minutes per side. 

Caramelized Garlic: Slice 1/4 inch from the bottom of whole heads of garlic, rub with olive oil, and place on the grill, cut side down over low heat. After about 20 minutes, cover loosely with foil and cook until caramelized, for about 25 to 35 minutes longer. It's best to prepare multiple heads in advance, as it will keep in the refrigerator for at least two weeks.

Caramelized Garlic and Tomato Dip
From Adventures in Grilling by George Hirsch | Makes about 2 cups

Sticky, sweet caramelized garlic balances perfectly the acidic tomato. Serve with toasted crostini or pita. 

12 plum tomatoes, grilled and chopped
2 heads Caramelized Garlic, pureed
1/4 sweet onion, grilled and chopped fine
4 leaves fresh basil, coarsely chopped
1/4 cup mascarpone cheese, at room temperature
Fresh ground pepper, to taste
A pinch of sea salt

In a medium saucepan, combine the tomato, garlic, onion, and basil and simmer for five minutes. Stir in the mascarpone and cook until dip is warm.  

Add fresh ground pepper to taste and pinch of sea salt.

Serve as a spread or dip. 

Good as Earth, Grilled Asparagus

Earth Day is a time to take note and act in support for environmental protection, not just one day a year but in our everyday experiences. Eating and cooking more veggies for our diet is a healthy and fun way especially when grilling.

George Hirsch Grilled Asparagus

Serve this easy make-ahead dish as a starter or a side.  The asparagus is enhanced by the marinade and grilling.

Grilled Asparagus

Makes four servings

chefgeorgehirsch.com | From George Hirsch Living it UP! TV series

1 pound fresh asparagus

1/2 cup olive oil

juice and zest of 1 lemon

4 cloves garlic, chopped

1 Tablespoon  of fresh oregano, chopped

2 Tablespoons Parmesan cheese

1/4 cup calamata olives, pitted and split

Fresh ground black pepper

Cut the stem ends off the asparagus and discard; peel the asparagus up to the beginning of the tip ends with a vegetable peeler. 

 Combine a 1/4 cup olive oil, lemon juice, garlic, and oregano in a shallow rectangular dish. Marinate the asparagus in this mixture for 1 hour. 

Preheat the grill or a grill pan to medium temperature.

Remove the asparagus from the marinade and grill for about 5 minutes, basting with the marinade. Turn the asparagus as needed so they do not burn. 

Remove the asparagus from the grill, top with lemon zest, parmesan cheese and olives. Top with remaining 1/4 cup olive oil. Serve at room temperature.

Roman Style

Yes, it’s spring which means it’s time for Carciofi alla Romana- perfect time for artichokes Roman style. The key is freshness. That’s why in Italy - Rome especially you will only find artichokes in the market now and in the fall. So the lesson here is if they are fresh, they will be moist on the stem end. 

This is a dish to share with someone special. Get rid of your knives and forks and start the evening with finger food - making it all the more full of amore!

Garlic Artichokes

From George Hirsch Living it UP! TV series

chefgeorgehirsch.com | Makes 4 servings

4 Large Artichokes 
1 lemon, cut in half
1/4 cup mint leaves washed, dried and chopped
8 cloves garlic, chopped
3/4 cup extra virgin olive oil
1/4 cup white wine
Fresh ground black pepper

1/2 teaspoon hot pepper flakes, *optional

Wash artichokes; remove outer leaves until pale yellow leaves are exposed. 

Cut off top two inches and stems so artichokes will sit upright. 

Remove fuzzy centers (choke) with the edge of a soup spoon and rub all surfaces with half of a lemon. Add juice of remaining lemon to water and dip artichokes to preserve green color. 

Mix mint, garlic, pepper, with wine, 1/2 cup olive oil and spoon into hollows of artichokes. Place in a pan just large enough to hold them upright. Add water to depth of three inches and remaining olive. Bring to a boil.  Reduce heat, cover and simmer 25 minutes or until just tender. Check by either pulling off a bottom leaf with ease or inserting small knife through bottom and it slides out with ease. Cooking will vary with size of artichokes. 

Remove artichokes, drain, cover and keep warm. Reduce cooking liquid until a syrupy consistency, add optional hot pepper flakes. Spoon sauce over artichokes and serve.

Artichokes may also be stuffed with vegetables, sausage and bread stuffing and baked in a 325 degree F oven for 45-60 minutes.