Time to Vote for Cover of Edible East End

I am in consideration for the cover picture for Edible East End’s High Summer Issue. My favorite, among all the many options is one that that visually speaks summer and celebrates our local chefs, waters, farms, fisherman and the American pastime of grilling outdoors is Branzino. 

Please vote for #14 Branzino, by acclaimed photographer Lindsay Morris.

Scroll to the bottom of the cover options and click on the button next to 14. You can vote on any device. Pass on to your family and friends. 

VOTE HERE: http://bit.ly/U8YY62

I am sure Edible East End will share the recipe in the upcoming issue.

VOTE HERE: http://bit.ly/U8YY62 

Ps. Edible East End magazine is a leading source of all good things in today’s food world, celebrating the East End’s culinary revolution. Lindsay Morris is an acclaimed photographer who captured the essence of my dishes “au natural” just as I create for my TV shows, with no styling. Her clean approach to photography grabs the essence of food as it should be. Honored to have four covers by Lindsay in consideration, love them all but Branzino is summer on the East End. 

Edible East End, cover image by Lindsay Morris

VOTE HERE: http://bit.ly/U8YY62

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.