Recently I was joined in my kitchen by Edible East End to share what it's like as chef to entertain in my home kitchen.
Chef George Hirsch Mussels Provencale, Pork Sliders, Lobster Cocktail
Words by Eileen M. Duffy | Photos by Lindsey Morris
Sometimes when I’m cooking alone in my kitchen I pretend I’m Julia Child and narrate as I make the meal—accent and everything. I’ll even talk to imaginary camera people ... READ FULL ARTICLE
A mere bag of shells - Ralph Kramden from "The Honeymooners"
As Europeans settled in the Americas, they quickly became aware of the importance of wampum to the Native Americans. While the Natives did not use it as form of currency or money, the people within the New England colonies began to use shells as a medium of exchange. Soon, they were trading with the natives of New England and New York using wampum. At that time, the rate in New York was eight white or four black wampum equaling one stuiver coin, until 1673. The basis for their value was an exchange for pelts from the Native Americans. As Native Americans became reluctant to exchange pelts for the shells, the shells lost their value.
As for today's chowder lovers, getting your hands on a really good clam chowder recipe, priceless.
I created this recipe and it's been featured on my TV show as one of the best chowders from our local Native American's of the Shinnecock Nation. It's a pure-n-simple recipe, not fussy; without the typically added tomatoes, cream, celery, and corn. Unlike most chowders, which call for chopping the clams, this version uses them whole. Enjoy!
Shinnecock Clam Chowder
Makes 6-8 servings | From Grilling with Chef George Hirsch Cookbook
1/4 pound salt pork, chopped fine
2 large sweet onions, diced small
4 medium all purpose potatoes, peeled and diced
4 cups fish broth
2 dozen chowder clams or quahogs, well scrubbed
2 Tablespoons chopped fresh Italian parsley
Salt and pepper, to taste
Cook the salt pork in a 1 gallon soup pot until it gives up all it's fat. Add the onion and cook until it begins to turn light brown. Add the potato and stock and cook for 10-15 minutes, or until the potatoes are tender. Add the clams and cook for 3-4 minutes or until the shells open. Stir in the parsley and stir in the salt and pepper.
Two-time Emmy winner Rob Petrone, host of TV’s Restaurant Hunter took a road trip to the East End, aka the Hamptons see what exactly what George Hirsch Lifestyle is all about. What he found was exactly what you see on my public television series. We made a few stops at a couple of local sources for vegetables, cheese, seafood, meat, and wine. Next, with cameras in tow, we returned to my patio to grill and entertain George style, while chatting about how food has changed throughout my career as a chef.
Afterward, we continued to eat, and sip on some local small batch cream soda, while Rob sought the reason why after 20 years of television filming all over the world I would film entirely in the Hamptons. My response, “this is how I was raised - the bounty of the eastern part of Long Island, its farms, seafood, dairy, and now producers of wine, small craft beer, and beverages, raising livestock, and local artisan producers highlights what is happening all across this country. That is why I am so delighted to share my community of year-round friends in the Hamptons. My viewers are able to take away a lifestyle that is good for you for their own daily experiences. There will never be any ‘throwdowns’ or ‘restaurant disasters’ on my show. It’s about inspiring, and education through a visual food experience; hence my last line in each episode is “if I can do it you can do it.”
Rob Petrone Market Fresh Shopping with George Hirsch
Milk Pail Farm Stand
George Hirsch Grilling for Restaurant Hunter
I hosted FiOS1 news Rob Petrone, Emmy award winner of Restaurant Hunter and we chatted up George Hirsch Lifestyle, the Hamptons and Grilling.
George Hirsch on Restaurant Hunter
I toured Rob & his crew around the beautiful scenic Hamptons and we stopped into one of my local farm stands run by a 12th generation Halsey, one of the oldest farming families on the East End. We built up an appetite, so we returned to my home lit up the grill and filled it with fresh off farm ingredients, local caught fish and steak. We also had time to sit and discuss George Hirsch Lifestyle TV series and why it was so important that after 20 years I would film the entire season in the Hamptons with my artisan friends who grow, raise, craft and make everything from cheese to fashion.
Click to watch Get Hooked with Restaurant Hunter TV segment videos
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
