Road to Burger Bash NYCWFF

I'm very excited to announce that I have teamed up with Martins Famous Pastry to grill up almost 2000 burgers + sides for the NYCWFF 7th annual Burger Bash presented by Pat LaFrieda Meats hosted by Rachael Ray. My top-secret burger will be revealed on October 17th. My tasting panel, sworn to secrecy, had an opportunity for first bites on a new fun spin of America's favorite grilled meat sandwiched between a soft potato bun. Delighted to report that they ate every bite with smiles on their faces, giving big thumbs up all around!

Follow me on Facebook and Twitter for more on the Road to Burger Bash. 

BB8 GSG Martins Release Announcement Oct 2.tiff

Chef George Hirsch Secret Burger for 7th Annual Burger Bash Meanwhile, there's no need to wait until October 17th to light up the grill with one of my other winning burgers.

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Chef George Hirsch Ultimate Turkey Burger

George’s Ultimate Turkey Burger

Recipe By Chef George Hirsch | Makes 6-8 burgers 

chefgeorgehirsch.com | George Hirsch Living it UP! cookbook

2 pounds lean ground turkey

1/4 cup finely chopped onion

2 Tablespoons bbq sauce

1/4 cup finely chopped mushrooms

2 jalapeño peppers, grilled for about 3 minutes, seeded and chopped

1 Tablespoon chopped fresh cilantro

Freshly ground black pepper to taste

Accompaniments: potato rolls, lettuce, sliced tomato and cranberry relish

In a 2-quart mixing bowl, combine all of the ingredients and mix with a fork, taking care not to overwork the meat. Divide into 6 or 8 equal portions and form into 3/4 inch thick patties. Cover and refrigerate for 2 hours. Preheat the grill to medium-high. Place the burgers on a hot grill and cook about 4 inches from the heat source for 2 minutes per side, turning once. Lower the heat slightly and cook for another 7 or 8 minutes, or until done. 

Ecosystem Engineers aka Oyster

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Historically in the 19th century oysters aka “ecosystem engineers” were abundant and the food of working-class people, with NY Harbor the world’s supplier of millions of bivalves in the harbor on any given day. Then they disappeared; oysters in LI waters took a dive in 1992 due to MSX. Ecologically, they keep our shores clean by filtering phytoplankton. And the socioeconomic significance, a mainstay to the positive impact of the L.I. fishing industry—bagging upwards of 118K bushels until ’92. As passionate as fans are of their hometown NFL team, for culinary fans, oysters are an endless slurp of pleasure as they cheer on their local Briney delicacy. Plus, where would chefs be without oysters on the menu? I cannot imagine what Antoine's of New Orleans the creator of Oysters Rockefeller would have done without serving four million oysters since they began serving this dish in 1899 as a substitute for the lack of snails...I guess snails are another cover? 

Even if you pass when the oysters are served you can see the importance they play in our daily life. I am delighted Edible East End has considered a homage to the importance of this mollusk!

George Hirsch Cooks at Nonprofit Restaurant; Will Emcee at Sunday Dinner

Read more at Edible East End

Chef George signs plate to hang alongside tributes to Bill Clinton, Tom Colicchio and Maria BataliStar of our High Summer issue George Hirsch, was cooking during lunch service last Sunday at JBJ Soul Kitchen in Monmouth, N.J. The restaurant is unique because it is a nonprofit and only takes donations for payment. If you can’t pay, you have the opportunity to work for your dinner...

Read more at Edible East End

George will also be the emcee of the first S.E.E.D. fundraiser, organized by the Americal Culinary Federation’s Eastern Long Island Chapter. The event is Sunday at the Westhampton Country Club. The food and wine will all come from local producers. Tickets are here.

Tuna Travels from Montauk to JBJ Soul Kitchen

Knowing where food is sourced is just as important as the final prepraed dish. One selection on the main course for my guest chef menu at JBJ Soul Kitchen was the 'fresh catch' of the day, which I prepared with local sourced tuna, the pride fish from my hometown on Long Island. As a chef it's always a Team effort, working with farmers and producers for the best of the season. For the fish course, master fisherman Doug Oakland of Oakland’s Restaurant in Hampton Bays stepped up. I was ensured there would be a tuna in "under 12." Note, the best tuna is caught 30-70 miles offshore Montauk LI. No easy task, but with Doug at the reel it was a guarantee. With a perfect 175-pound yellowfin tuna dressed for my guest chef farm & sea to-table menu, we traveled from Eastern Long Island to our friends and neighbors at Soul Kitchen in Red Bank, NJ. Thank you Doug, mission accomplished! With the support of Doug and many others we were able to serve a healthy menu of love for our neighbors to the west. PS. I kept the recipe simple, and let the flavor of your tuna shine!

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The Oakland family, Doug, Christian and Doug Jr

The Oakland family, Doug, Christian and Doug Jr with a 223lb big eye tuna, a little bigger then the 175 pound yellowfin tuna Oaklands Restaurant donated for my guest chef JBJ Soul Kitchen Sunday Supper menu.

If there was ever a fish perfect for the fire, tuna fits the grill. Anyone who has tried to turn a delicate fish fillet only to find it stuck to the grate will appreciate the firm flesh of a tuna steak. Fresh tuna is ideal for bold flavors, but you don’t want to overpower the taste of the tuna. Start with fresh fish that has springy flesh and no fishy odor. Use caution, overcooking it will quickly make it dry. Sardinia is an island off the coast of Italy where fishing is a way of life. When the tuna is running, most families have tuna for dinner many nights in a row. The tuna in this recipe is quickly grilled for only a few minutes on each side, but you can cook it to your liking. 

Tuna Sardinian Style

Makes 4 servings  
chefgeorgehirsch.com | From Adventures in Grilling cookbook

Four 5 ounce tuna steaks

4 Tablespoons olive oil

2 Tablespoons chopped fresh basil

Fresh ground black pepper

Pre heat grill to high. 

Brush the tuna with 2 Tablespoons of olive oil, place it on a hot grill, and sear for two minutes on each side. Remove the tuna, set it aside, and keep it warm. Use caution, overcooking it will quickly make it dry. Top with a drizzle of extra virgin olive oil and caponata. Serve with Mousseline Potatoes.

A caponata is a staple in southern Italy. My version uses all farm fresh veggies in place of canned tomatoes. Make today and refrigerate at least a couple of days to bring out all the flavor of the fresh vegetables.

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Chef George Hirsch's Garden Caponata

Caponata

Makes 2 cups

chefgeorgehirsch.com | From George Hirsch Living it UP cookbook and TV Series

2 Tablespoons olive oil

2 cups eggplant, peeled and chopped

1/2 cup onion, chopped

8 cloves Caramelized Garlic

12 plum tomatoes, split in half, deseeded and chopped

1 red bell pepper, chopped

1/4 cup green olives, chopped

2 Tablespoons Balsamic vinegar

1 teaspoon pure cane sugar

1 teaspoon each: dried basil, oregano, thyme

1 teaspoon hot sauce

1 Tablespoon capers

1 Tablespoon pine nuts, toasted

1 Tablespoon fresh basil, tear leaves into small pieces

Fresh ground black pepper and sea salt to taste

Preheat a large nonstick saucepan.  Add the olive oil, eggplant, onion, garlic, tomatoes, and bell pepper. Cook until light brown.  Add the vinegar, sugar, olives, dried basil, oregano, thyme and hot sauce. Cook for 15 minutes. Add pepper and sea salt to taste. Serve warm, room temperature 

George Hirsch Living it UP! cooking & lifestyle book George Hirsch Living it UP! cooking & lifestyle book
George Hirsch Living it UP! cooking & lifestyle book
$24.95

This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.