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!

Tuna Travels from Montauk to JBJ Soul Kitchen

Knowing where food is sourced is just as important as the final prepraed dish. One selection on the main course for my guest chef menu at JBJ Soul Kitchen was the 'fresh catch' of the day, which I prepared with local sourced tuna, the pride fish from my hometown on Long Island. As a chef it's always a Team effort, working with farmers and producers for the best of the season. For the fish course, master fisherman Doug Oakland of Oakland’s Restaurant in Hampton Bays stepped up. I was ensured there would be a tuna in "under 12." Note, the best tuna is caught 30-70 miles offshore Montauk LI. No easy task, but with Doug at the reel it was a guarantee. With a perfect 175-pound yellowfin tuna dressed for my guest chef farm & sea to-table menu, we traveled from Eastern Long Island to our friends and neighbors at Soul Kitchen in Red Bank, NJ. Thank you Doug, mission accomplished! With the support of Doug and many others we were able to serve a healthy menu of love for our neighbors to the west. PS. I kept the recipe simple, and let the flavor of your tuna shine!

The Oakland family, Doug, Christian and Doug Jr

The Oakland family, Doug, Christian and Doug Jr with a 223lb big eye tuna, a little bigger then the 175 pound yellowfin tuna Oaklands Restaurant donated for my guest chef JBJ Soul Kitchen Sunday Supper menu.

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 bold flavors, but you don’t want to overpower the taste of the tuna. 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 grilled for only a few minutes on each side, but you can cook it to your liking. 

Tuna Sardinian Style

Makes 4 servings  
chefgeorgehirsch.com | From Adventures in Grilling cookbook

Four 5 ounce tuna steaks

4 Tablespoons olive oil

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. Use caution, overcooking it will quickly make it dry. Top with a drizzle of extra virgin olive oil and caponata. Serve with Mousseline Potatoes.

A caponata is a staple in southern Italy. My version uses all farm fresh veggies in place of canned tomatoes. Make today and refrigerate at least a couple of days to bring out all the flavor of the fresh vegetables.

Chef George Hirsch's Garden Caponata

Caponata

Makes 2 cups

chefgeorgehirsch.com | From George Hirsch Living it UP cookbook and TV Series

2 Tablespoons olive oil

2 cups eggplant, peeled and chopped

1/2 cup onion, chopped

8 cloves Caramelized Garlic

12 plum tomatoes, split in half, deseeded and chopped

1 red bell pepper, chopped

1/4 cup green olives, chopped

2 Tablespoons Balsamic vinegar

1 teaspoon pure cane sugar

1 teaspoon each: dried basil, oregano, thyme

1 teaspoon hot sauce

1 Tablespoon capers

1 Tablespoon pine nuts, toasted

1 Tablespoon fresh basil, tear leaves into small pieces

Fresh ground black pepper and sea salt to taste

Preheat a large nonstick saucepan.  Add the olive oil, eggplant, onion, garlic, tomatoes, and bell pepper. Cook until light brown.  Add the vinegar, sugar, olives, dried basil, oregano, thyme and hot sauce. Cook for 15 minutes. Add pepper and sea salt to taste. Serve warm, room temperature 

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Guest Chef Dinner at JBJ Soul Kitchen

All are welcome at the table, JBJ SK. I look forward to seeing you there!

George with Pete and Katie at Sep's Farm East Marion, LI

When farmers, fisherman and chefs come together, it makes for one of the best meals that you will ever experience. The people supporting this dinner are so passionate in their daily craft. They walk quietly each and every day producing wholesome nourishment for the community. I thank them for their sharing and hope you will join us this Sunday, September 21, 2014 at Jon Bon Jovi Soul Kitchen, Red Bank NJ (just outside NYC) between 12:00PM—4:00PM for Sunday Supper. A three course farm & sea-to-table, choice menu will be served. Bring your family and friends!

I am honored to be supporting JBJ Foundation and look forward to cooking with the Soul Kitchen chefs with a great menu for you to enjoy! For address & directions and more about Jon Bon Jovi Soul Kitchen, visit: 

http://www.jbjsoulkitchen.org/en/contact  

fresh Picked from Seps Farm, East Marion LIPassion: For freshness, these fresh vegetables were picked overnight by the headlights from Katie's truck for the Soul Kitchen Dinner!

Premiering on Create TV

Thank you for watching my new series George Hirsch Lifestyle on your local public television and PBS stations during the past few months. I am delighted to share with you that in addition to the national scheduling on your local station, GHL will release next month on Create TV on over 200 plus stations nationwide. And, I appreciate all your sincere well wishes you have offered on my new TV series!

The popular public television series George Hirsch Lifestyle, featuring celebrity chef and author George Hirsch, premieres on Create TV October 14! Join George in his Hamptons kitchen as he shares his deep culinary knowledge and well-honed techniques for the home cook.

Check CreateTV.com for air dates and times.
For more information about George and his series, visit chefgeorgehirsch.com and facebook.com/ChefGeorgeHirsch

George Hirsch Lifestyle airing on Create TV

About Create TV:

Since January 2006, *APT has distributed Create® TV, the dynamic 24/7 digital channel of popular lifestyle programming. Its do-it-yourself genres include the best from APT’s extensive library of cooking, home-improvement, gardening, painting, crafts and travel series, as well as well-known titles from NETA and PBS. 

*APT (American Public Television) presents and distributes George Hirsch Lifestyle

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