Late Summer Cobbler

A peach berry cobbler is one of my favorite desserts using a combination of summer fruits. This cobbler is a must during late summer when the fruit is at the perfect level of natural ripeness. The natural sugars from the soft fruit provide excellant sweetness. And, making the cobbler in a cast iron skillet makes it easy to serve during a Labor Day BBQ for the last hurrah! Wait, summer isn't over..Let's just call this a Late Summer Cobbler. 

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ingredients for George's Warm Peach Berry Cobbler

George’s Warm Peach Berry Cobbler

Makes 4 –6 servings | George Hirsch Lifestyle


George's Warm Peach Berry Cobbler

For Topping:

1/3 cup brown sugar

1/3 cup granulated sugar

1/4 cup flour

3/4 quick oats

1/4 cup chopped pecans or walnuts

1/2 cup melted butter 

Mix all sugars, flour, oats and nuts. Pour in butter and mix until topping looks like wet sand. Do not over mix; topping should have a lumpy consistency.

For the Filling:

4 cups Fresh Peaches- sliced and chopped into 1/2 inch pieces. 

2 pints Fresh Blueberries, or mixed berries

1 loaf pound cake, sliced thin 

1/3 cup water or *simple syrup

Pre heat a 375 degree oven.

Grease small individual ramekins, or one nine inch ovenproof casserole, or an iron skillet. line bottom of pan with sliced pound cake. Add peaches, blueberries and simple syrup. Top with a generous amount of crumb topping.  Bake for 35 to 45 minutes or until crumb topping is crisp and light brown. 

Serve warm topped with powder sugar, whip cream or powder sugar.

*To make simple syrup:

1 cup water

2 cups sugar

1 orange, cut into quarters

Place all ingredients into a saucepan. Bring to a boil and cook for five minutes. Remove and cool.

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Summer is ripe for Lobster Roll

Is a lobster roll the new hamburger? 

George Hirsch Lifestyle Lobster Roll

There are many seaside locations up and down the coast that serve very good lobster rolls. And, I have enjoyed many. What is a good lobster roll? Set the bar by preparing the rolls chock-filled with fresh lobster meat.. Add a good bowl of your favorite chowder and you will feel as if you are in Montauk.

Buy lobsters from a reputable fish monger. How the lobsters are caught, handled and stored is the key to the flavor of the meat. And, never use lobster meat that is spongy, a sign the lobster was falling off or died before cooking. 

Chef George Hirsch's Lobster Roll

George’s Lobster Roll

Makes six sandwiches 

* 1 1/2 - 2 pounds knuckle & claw lobster meat, , cooked (How-to cook Lobsters)

6 top-split long soft rolls 

3 Tablespoons celery, chopped fine 

1 Tablespoon chives, chopped 

1 Tablespoon parsley, chopped 

Juice of 1 lemon  

1 teaspoon hot sauce

3 Tablespoons butter, melted 

Optional: 1/4 cup mayonnaise. Or, 2 additional Tablespoons of melted butter added in place of mayo. 

Cut lobster meat into 1 inch pieces. In a large bowl toss lobster meat, mayonnaise, celery, chives, parsley, lemon, and hot sauce. 

Brush rolls on the outside with butter and lightly toast on a griddle or in a large sauté pan.
Divide lobster filling up into the 6 rolls and serve immediately. 

TIP: Steaming lobsters preserves the flavor of the meat. Buy lobsters steamed from your local fish market.

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Regional City Dogs

Tune-in GHL Create TV Sat 6/22 6AM/6PM, Sun 6/23 12PM est

What could be better than going out to the ball park? Bringing the ball park home and getting creative with franks by using a mix of city savory toppings. Impress your guests with premium toppings and enjoy some tasteful and fun regional spins on the All-American wiener for your next cookout.

Franks and Hot Dog Recipes

LA Taco Wrap Use farm fresh veggies, sweet caramelized onions, and my 60-sec guacamole as a topping wrapped in a warm flour tortilla. 

Chicago 2nd City Dog How do you improve a Chicago Hot Dog that has been served up in ballparks for over 100 years? for the 2nd city serve up two dogs. AND Infused Hot dogs are gently heated in a good quality beer.

Carolina Double Dip Carolina BBQ is a multi-hour long process, low and slow. For the ultimate mix of 100% Beef hot dog, wrapped with what Carolina does best--pork. And smokey bacon kicks up the flavor and texture.

NYC Street Corner Frank Home to Hot Dog street carts with over 1.5 billion franks. Split top soft buns with spicy deli-style mustard, caramelized red onion sauce, sauerkraut, relish and handcrafted potato chips on the side.

Jersey Red Hots Think flatbread pizza meets hot dogs. Grilled or pan fried and stuffed into Italian bread pizza along with crispy pancetta, potatoes, provolone, fried onion, and grilled red hot pepper.

Chef George Hirsch’s Caramelized Onions Preheat a nonstick saucepan to a medium heat. Place 2 cups sliced onions in the pan and cover. Allow to cook for 2-3 minutes, or until the onions begin to brown. Stir and cover again. Continue the process until the onions are a golden brown. Remove the cover. Cook off any excess moisture. Remove the onions from the pan and cool.

Chef George Hirsch’s Red Onion Sauce Preheat a nonstick saucepan to a medium heat. Place 2 cups sweet sliced onions and 4 cloves of chopped garlic in the pan and cover. Allow to cook for 2-3 minutes, or until the onions begin to brown. Stir and add 1⁄4 cup ketchup, 1 Tablespoon paprika, 2 Tablespoons balsamic vinegar, 1⁄4 teaspoon red pepper flakes. Stir all ingredients into onions and cover again. Simmer for 10 minutes. Serve warm with sausage, franks or burgers.

 Hot Dog Grilling & Cooking Tips

1 - Start with a clean grill, pre heat grill to high heat; always light grill with the cover up 

2 - Place a high sided casserole pan with *seasoned liquid on grill or side burner and bring up to a boil. *Seasoned Liquid: 1 Bottle of beer, sliced onion, brown sugar, or 2 Cups beef or chicken broth, sliced onion, bay leaf. Or, 1/2 Bottle Beer, 1 Cup Broth, Sliced Onion, juice from drained can of baked beens!

3 - Add Hot Dogs, and very gently simmer and heat until warm 4-5 minutes. With tongs remove hot dogs from liquid and quickly sear on grill surface turning to brown on each side