Here it is - the knife I use on and off camera. The name says it all too, All Purpose. It's great for slicing bread, chopping veggies and slicing grilled meats. We still have a few good grilling weekends left!
Reminder, it's also a great gift for that foodie family member, shop here.
artist CaroL Boye and George Hirsch—GO FISH Cookbook Benefit Event
What better name for a cookbook benefiting the conservation of local waters and sealife of the East End of Long Island but—GO FISH. The spotlight was put on this issue's crucial awareness thanks to the inspiration and follow through by benefit founder and new friend, artist Carol Boye. She rallyed the support of our local artists, friends and local restauranteurs in our surrounding waterfront communities; among them dear friend Don Sullivan at Publick House in Southampton. This past weekend I was honored to attend the GO FISH event and share in this good happening. BTW- my Peconic Scallops and Pasta with Garlic Sauce—is included in the GO FISH Benefit Cookbook. If you want the recipe, it would be greatly appreciated if you would purchase the cookbook; it's filled with many local East End based seafood recipes. For more info about Go Fish.
There is nothing better than one freshly baked cookie, well, maybe two. I can actually eat one cookie and stop but that cookie better be really good. Don’t try to pass off a mass produced preservative enriched package cookie on me!
I am very fortunate know Kathleen Tate and live in close proximity to her bake shop, Tate's. There's no mistake why her cookies happen to be world famous. Even those who bake will admit to having a sleeve or two on their countertop for an instant cookie fix, like her Chocolate Chip, White Chocolate Macadamia, Oatmeal Raisin, or Shortbreads.
I’ll borrow the description of Tate’s Bake Shop from Kathleen’s website because it describes Tate's best.
If you're in the Hamptons and walk around the charming little Atlantic coast town of Southampton, you'll see a charming sage green Victorian structure with white shutters, framed in flowers, that seems to attract people like bees to a hive. It's Tate's Bake Shop, the fairytale culmination of a dream that got started when 11-year-old Kathleen King began baking cookies to sell at her family's farm stand not far out of town. Today, those amazing cookies have attracted a loyal following from coast to coast. Crispy and buttery, rich but not overwhelming, they simply melt in your mouth… and just one is never enough!
But, lucky for those who can't visit Southampton, New York or the many food markets across the US where her cookies are available, Kathleen also ships! I’m a traditionalist and her Chocolate Chip Cookies are my favorite with the perfect ratio of chip to cookie with a crunchy consistency. Tate's also bakes cakes, pies, muffins, and quick breads.
image: George Hirsch
Who wouldn't enjoy a tropical style midnight buffet? Here's a shrimp recipe that will make you want to hula - which I prepared on Live with Regis and Kelly. To get you in a tropical mood, watch my TV segment on the Caribbean Princess. We're somewhere in the tropics.
Sipping a Mai Tai, strongly suggested.
Watch George Hirsch TV Segment: Princess Cruises
Grilled Shrimp Salad Papaya Dressing
Recipe Chef George Hirsch | Makes four servings
Green papaya has a very mild, bland, taste. The green papaya soaks up the hot, sour, sweet and salty flavors, giving them a unique texture unlike any vegetable. Unripe papayas are readily available at many Asian markets. Select one that is very firm with shiny green peel.
2 Medium green or half-ripe papayas
12 large shrimp, peeled and devein
1/2 cup cherry or grape tomatoes, split
8 Lettuce leaves
1/4 cup unsalted roasted cashews
For Papayas Dressing
2 Tablespoons Olive Oil
Juice of 2 limes
1 teaspoon lite-soy sauce
1 Tablespoon honey
1 Maui or sweet onion, grilled & chopped
1 clove garlic, chopped
1 Tablespoon fresh cilantro, chopped
1 teaspoon chili pepper flakes
Peel skin off green papayas. Shred the green papayas into long strips using a grater or food processor.
Mix all ingredients for papaya dressing. Add dressing to shredded papayas. Arrange four plates with lettuce leaves, top with marinated shredded papaya, tomatoes and cashews.
For Shrimp Marinade
2 tablespoons Olive oil
Juice from one lime
2 teaspoons lite-soy sauce
1 Tablespoon honey
3 cloves garlic, chopped
1 Tablespoon fresh mint, chopped
Pre heat grill to a very high heat.
Mix all ingredients for shrimp marinade and pour over shrimp.
Cook shrimp on hot grill and cook two minutes on each side, turning once. Baste the shrimp with any remaining marinade. Do not over cook. Remove shrimp from grill and serve with the papaya salad.
Mai Tai
Recipe Chef George Hirsch | as seen on Live w Regis & Kelly
Makes one drink
3/4 oz. Light Rum
3/4 oz. Dark Rum
1/2 oz. Amaretto
1/2 oz. Roses lime juice
1 oz. Triple Sec
1/2 Orange Juice and 1/2 Pineapple Juice
Float 1/2 oz. of Grenadine on top
Fill a tall hi-ball glass with ice. Add the ingredients. Garnish with mint sprig, pineapple wedge and serve with a straw.
August Good Stuff Pick.
The traditional s'more was born out of a Girl Scout campfire in the late 1920's. To create a s'more the process consisted of toasting a marshmallow on a whittled down long stick over an open fire and while it's still hot, removing the warm-n-oozing marshmallow by sandwiching between two graham crackers with a couple pieces of chocolate. Then pressed like a sandwich. Voilà!, that's a dessert treat that can be made by kids of all ages.
However, today I'm sharing a different kind of S'mores - without the fire - a gelato that is clearly not made by kids, but by serious chefs. Ciao Bella is billed as America's best gelato, born in NYC's Little Italy.
Guild the lilly and try a scoop of Ciao Bella on top of your campfire S'more. No wonder kids have shortened the phrase "some-more" with the excitement of wanting S'more, please!
Available nationwide. 
