KYFF, Charred

The nice part about this recipe is that any vegetable will go well with the grilled shrimp. Use what you have on hand. Mushrooms are OK, asparagus is good, alright - anything you have is great!

Grilled Shrimp & Vegetable Salad 

recipes by George Hirsch | Makes four servings 

From George Hirsch Living it UP! TV Series

16 large shrimp, peeled and devein

Marinade for Shrimp:

2 tablespoons Olive oil

Juice from one lemon

2 teaspoons lite-soy sauce

1 Tablespoon honey

3 cloves garlic, chopped

1 teaspoon hot sauce

1 Tablespoon fresh mint, chopped

Mix all ingredients for shrimp marinade and pour over shrimp.  

For the vegetables:

2 green squash, split and grilled 

2 large tomatoes, split and grilled

1 large sweet onion, cut into 4 pieces and grilled

4 Tablespoons olive oil 

1 Tablespoon fresh thyme, chopped

juice of one lemon  

pinch sea salt

fresh ground black pepper 

Mix lemon, oil, thyme, pepper and salt with vegetables. 

Pre heat grill to a very high heat.

Grill vegetables on high heat until light brown and vegetables are tender.

Two minutes before vegetables are done place shrimp on grill.

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.  Pink means done. Remove shrimp from grill and serve with grilled vegetables.

From George Hirsch Living it UP! TV Series

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Craig Claiborne & Pierre Franey Cookbook Revolutionaries in East Hampton Exhibit

Craig Claiborne & Pierre Franey Cookbook Revolutionaries in East Hampton Exhibit

Top Left: Entertaining classical style, Pierre serves a perfect souffle; next to Pierre is Lauren Bacall. Bottom Left: Pierre Franey, on his public television set. 

This exhibition tells the story of how Craig Claiborne and Pierre Franey pioneered a whole new approach to preparing fresh and local food that has continued to influence generations of cooks, chefs, and cookbook writers, not only on the East End but all over the country.  We have augmented it with loans of objects, books, and an exciting collection of photographs and menus from Pierre Franey's family albums that document the East End activities of Claiborne and Franey, including images of the famous Gardiner's Island picnics. The East Hampton Historical Society

Craig Claiborne & Pierre Franey Cookbook Revolutionaries in East Hampton Exhibit

Chefs Michael Romano, Joe Luppi, Daniel Boulud and George Hirsch share personal quotes regarding the masters.

Craig Claiborne & Pierre Franey Cookbook Revolutionaries in East Hampton Exhibit

Top left: a fish poacher over an open fire used by Chef Pierre for an outdoor cookout. Hmm..great idea! Center: Craig & Pierre serving traditional Thanksgiving dinner with classical trimmings. 

Craig Claiborne & Pierre Franey Cookbook Revolutionaries in East Hampton Exhibit

A must see exhibit for any culinarian and foodie; for me, a look back at ones roots. Bottom Middle Photo: Le Pavillon chef brigade shows another public television chef Jacques Pepin, second row, second from left. 

Clinton Academy, The East Hampton Historical Society- Exhibition on display thru July 13th. If not able to visit, keep in touch at the family web site: Pierre Franey.

The Red Poppy

Let us not forget; the Buddy Poppy the symbol of the fallen hero.As we prepare to celebrate Memorial Day, let's not loose sight of the reason behind the commemorative holiday aka Remembrance Day. 

We cherish too, the Poppy red

That grows in fields where valor led,

It seems to signal to the skies

That blood of heroes never dies. 

1915, poem inspired by "in Flanders Fields" by Moina Micheal

Wishing you a safe and happy holiday!

Enjoy, George

Grilled Tomato-Basil Soup

What better way to fire up the grill midweek by whippping up one of everyone’s comfort favorites — tomato soup. I’m not talking out of a can, but cooked on a grill. Surprised, soup on the grill? You bet. My recipe for Grilled Tomato-Basil Soup is in my Gather Round the Grill cookbook; a tasty way to start off the menu for mom with many other choices from the grill such as: Asparagus Bundles, Grilled Coho Salmon Fillets with Couscous Salad, and Fruit Parcels for dessert. 

You can choose from a wide variety of 30 menus for all occasions with over 200 recipes for year round outdoor cooking on the grill. With recipes like Florentine Chicken to Pork with Red Pepper Pesto, I am sure everyone gathering 'round your table will be pleased. Give the cookbook that keeps on giving; holiday is right around the corner!

Grilled Tomato—Basil Soup
From Gather Round the Grill, A Year of Celebrations,
by George Hirsch pg 258

4 to 5 large ripe tomatoes, grilled (page 303) and chopped
2 medium onions, thickly sliced, grilled (page 303) and chopped 
Puree from 1 head caramelized Garlic (page 302)
1/2 cup chopped fresh basil
2 Tablespoons butter
2 Tablespoons all-purpose flour
1 cup tomato puree, or crushed San Marzano tomatoes
4 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon hot sauce
sea salt and pepper to taste
1 cup half-and-half or heavy cream

Combine the tomatoes, onion, and garlic in a 4-quart pot and simmer 4 to 5 minutes over medium heat. Add the basil and the butter and cook until the butter melts. Add the flour and cook 2 to 3 minutes. Stir in the tomato puree and cook 2 to 3 minutes longer. Add the chicken broth, bay leaves, thyme, allspice, hotsauce, salt and pepper and simmer for 30 to 35 minutes. Remove the soup from the heat, pour into a food mill or use a food pulser and puree. Return to pot, bring to a boil, and add the half-and-half or cream. Lower heat and simmer 2 minutes.  

10,000 Year Old Soup

No, I'm not serving you yesterday's broth, just talking about tortillas. Masa is made from maize. The making of tortillas dates back approximately 10,000 BC, according to Mayan legend. Tortillas are really not much different today. I think a tortilla soup is ideal to serve up on occassions from a gameday party to even a church supper. The ingredients are universally available along with it's wide appeal. I've prepared this recipe around the globe with several variations including fish, shellfish, beef or pork.

Taking the time to pre-grill the chicken, sausage and vegetables in this recipe makes a great flavor enhancer to this soup. After-all, when tailgating, the entire soup would be prepared on a grill. I've also included instructions for this recipe to be fully cooked indoors, in case the snow happens to bury your grill, or just dig that grill out!

Corn Tortilla Soup
Makes 4 servings | Adapted from Know Your Fire cookbook
Recipe by Chef George Hirsch

1 pound boneless chicken thighs*
2 chorizos or spicy sausages*
Olive oil
2 ears of corn or 1 cup frozen corn kernels
1 sweet onion, *thickly sliced
2 red bell pepper, *halved and seeded
2 jalapeño peppers, *split and seeded
3-4 plum tomatoes, *halved
1 head caramelized garlic, pureed
3 scallions, chopped
1 Tablespoon cumin
1 cup tomato sauce
6 cups chicken broth
1 Tablespoon fresh cilantro, chopped
2 bay leaves
1 teaspoon hot sauce
3 (8-inch) corn or flour tortillas
fresh ground pepper to taste
1 cup Monterey jack cheese, shredded

* Chop into small pieces if not pre-grilling the chicken, chorizos and vegetables.

Pre heat the grill to medium high.

Brush chicken thighs with olive oil. Grill chicken and chorizos 7-8 minutes on each side. Remove, cool and cut into half inch pieces.

If using fresh corn, grill the corn. And, if grilling vegetables - brush with olive oil and grill 3-4 minutes on each side. Remove, cool and chop into small pieces. Or, if not grilling vegetables chop into small pieces for the next step.

Pre heat a large soup pot to medium temperature. Add 2 tablespoons olive oil, all the vegetables, chicken, chorizo, tomatoes, cumin, and tomato sauce. Cook for 5 minutes. 

Add chicken broth, bay leaves, and hot sauce. bring to a boil and simmer for 30 minutes.

Meanwhile, on a low temperature grill place the tortillas on grill and toast lightly on both sides. Cut the tortillas into strips 1 inch long and 1/4 inch wide. Tortillas may also be cut into strips and lightly toasted in a hot oven- if not toasting on a grill. Add 3/4 of the tortilla strips to the soup during the last 5 minutes. Remove the bay leaves and season with pepper and cilantro. 

Serve hot soup topped with cheese and remaining tortilla strips.