Time for Tzatziki

georgehirsch July 11, 2015

Tune-in GHL Tuesdays and Thursdays on Create TV beginning July 14th

What to do with all those garden cukes? Now is the time to Tzatziki. A creamy appetizer that can be used as a dip, spread or condiment. Serve with warm pita, bread or vegetables. Or, use as a topping on Gyros and grilled: fish --- meats --- and shellfish.

Tzatziki Sauce

Makes about 3 1/2 cups

chefgeorgehirsch.com | George Hirsch Lifestyle

3 cups thick Greek yogurt; or regular plain yogurt- strained very well

juice of one lemon

3-6 cloves garlic, chopped

2 medium cucumbers; peeled seeded and sliced

1 Tablespoon kosher salt for salting cucumbers

1 Tablespoon fresh dill, finely chopped

1/2 teaspoon hot sauce

fresh ground black pepper to taste

1 Tablespoon Olive oil

Put sliced cukes in a colander, sprinkle on salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry.

In a food processor add cucumbers, garlic, lemon juice, dill, and hot sauce. Mix until well blended, remove and add to yogurt. Add fresh ground black pepper to taste.

Place in refrigerator for at least two hours before serving.

Serve in small dishes; make a well and drizzle a small amount of olive oil in center.

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Grill Skewers

George Hirsch July 10, 2015

Tune-in GHL Tuesdays and Thursdays on Create TV beginning July 14th

Forty years ago people were afraid to enter the water at the beach... the movie Jaws has had an everlasting effect since. But I say - no worries, just skewer and marinate. Today, I'll opt for grilling swordfish which is ideal when topped with a highly seasoned marinade for flavoring, not tenderizing. The fish is marinated for under 30 minutes making for a quick fix from kitchen to grill.

Have a great weekend!

Use this vinaigrette as a marinade for vegetables, meats, or seafood and as a basic vinaigrette for salad greens.

Chef George's Grilling Vinaigrette

makes about 1 cup | from George Hirsch Living it UP! cookbook

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1/2 cup tomato or vegetable juice

1/4 cup balsamic vinegar

1 Tablespoon horseradish

2 Tablespoons pitted green olives, chopped

4 cloves Caramelized Garlic

1 green onion, chopped

1 teaspoon dry mustard

1 teaspoon dried basil

1 teaspoon hot sauce

Fresh ground black pepper

Combine all the ingredients until well blended. Cover and alow the vinaigrette to sit at room temperature for 2 to 3 hours.

Swordfish Skewers

makes 4 servings

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1 1/4 pounds *swordfish, cut into 2 inch pieces

1 green pepper, cut into 2 inch cubes

1 red pepper, cut into 2 inch cubes

1 sweet onion, cut into 2 inch cubes

1 lemon, cut in quarters

1 lime, cut in quarters

2 Tablespoons olive oil

Arrange the swordfish, peppers, onion, wedges of lemon and limes on skewers. Pour Grilling Vinaigrette and olive oil over skewers; marinate for 30 minutes, in the refrigerator.

Preheat the grill. Grill for 2 or 3 minutes on each side on high. Baste with the marinade, then cook over a lower temperature for several minutes until done.

*Optional: use mako, jumbo shrimp or sea scallops. And chicken.

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Fête du Canada

georgehirsch July 1, 2015

**Tune-in + Join me for a day of grilling great steak on the 4th of July for Create TV's Independence Day Weekend Marathon. GHL airs Saturday July 4th, 8AM + 8PM; Sunday July 5th, 2PM.**

Happy Birthday Canada!

How does one celebrate the annual Canadian Birthday? If you are in Toronto CA possibly by combining Canadian flavors between the bun.

Dubbed the “Ultimate Canada Burger” it is a fresh grind of one beef patty topped with a Nova Scotia lobster, Ontario smoke house bacon and if you haven’t guessed by now Quebec maple syrup. The bacon is infused with maple syrup, the lobster claw is dipped in maple syrup, and the sandwich also has a maple spread.

Walk, don’t run. You will have to enjoy this special Anniversary patty today as its only available at The Burger’s Priest locations on July 1st. Or, if you are gearing up for the American July 4th celebration you can make it a Sloppy holiday!

Happy Canada Day to all my friends up north!

*George's SLOPPY GIUSEPPE a winning combination, Martin's Potato Rolls, Sep's Farm, Sidor's North Fork Chips with Chef George's signature smoky garlic seasoning*

George Hirsch Signature ALL PURPOSE OFFSET KNIFE

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Do You Prefer Grilling on Charcoal

George Hirsch June 5, 2015

or Gas or Both and Why?

Recently I was asked by a good friend for a recipe and tips on grilling pork tenderloin. Inspiration for sharing this post and I thought it was a good time to share options for cooking on fire!

I received my first ‘know your fire’ lesson when I was about five years old. My Dad taught me there are three kinds of wood you needed to build a fire: twigs for kindling, branches for getting the fire going, and heavier logs that become charcoal. So much has changed, but the essence of outdoor cooking is still the same whether using a charcoal or gas grill.

Charcoal Grilling Tips:- Use fresh charcoal, stored in a tightly sealed container, like a small garbage can- Use natural lump charcoal for a best heat source and even cooking- Light charcoal safely with a chimney and never use lighting fuels unless you want your burger flavored with petroleum- To avoid flare-ups; grill with indirect heat by banking coals on one side of the grill

Gas Grilling Tips:- Keep an extra propane tank handy, for the unexpected "gas outage"- Safety First; store propane and grill outdoors only—never in a garage or shed- Always shut-off gas supply after each and every use- To clean grates, turn up heat to high, close cover for 4-5 minutes, then brush well with a wire grill brush and turn off heat- Before lighting grill, lightly brush grates with cooking oil to ‘season’ the metal; which may require more than one application- To avoid flair-ups, grill with an indirect heat (one burner on / one burner off when cooking fattier foods- Try something new; use a smoker box with a few hickory wood chips on the grill for a charcoal like smoke flavor.

Pork tenderloin is an inexpensive and very widely available cut of meat ideal to grill on either charcoal or gas grill. Enjoy served as is or sliced into Pork Sliders as I prepared on George Hirsch Lifestyle.

Grilled Pork Tenderloin

Makes 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1/2 cup Pork Dry Rub (below)

Two 1 1/4 –pound pork tenderloins, unseasoned and not marinated

1 cup Honey Pork Sauce (below)

Cut off any excess fat from the pork and remove any sinew (the tough fibrous tissue). Cover the pork on all sides with dry rub and refrigerate overnight or for at least 8 hours.

Charcoal

Light charcoal in a chimney 45 minutes before grilling pork. When coals become white, dump coals on one side of grill. Place grid on grill. Place pork tenderloins on grill. Cover and grill the pork for 10-12 minutes, turning occasionally. Baste with Honey Pork Sauce during the last 5 minutes of grilling.Remove meat and allow the pork to rest for 5 minutes before slicing.

Gas

Pre heat gas grill 5 minutes before cooking. Place pork tenderloins on hot grill. Close lid and grill the pork for 10-12 minutes, turning occasionally. Baste with Honey Pork Sauce during the last 5 minutes of grilling. Remove meat and allow the pork to rest for 5 minutes before slicing.

For the Pork Rub

1/4 cup sweet paprika

2 Tablespoons dried thyme

2 Tablespoons dried rosemary

2 Tablespoons garlic powder (not garlic salt)

1/2 teaspoon fresh ground black pepper

1/2 teaspoon fresh grated nutmeg

1/4 teaspoon cayenne In a small bowl mix all ingredients.

Can be made ahead and stored in a jar with a tight fitting lid. Never add salt to a rub because it will draw out the meat juices.

For the Honey Pork Sauce

1 cup catsup or ketchup

1/3 cup honey

1/4 cup sweet wine or apple juice

2 Tablespoons cider vinegar

1/2 teaspoon soy sauceIn a small bowl, combine all the ingredients and mix well.

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Early Girl 52

George Hirsch June 3, 2015

I consider tomatoes gold from the earth. Those who know me know a really good tomato can make my day. Pair it with a really good loaf of bread, fresh mozzarella + a very good olive oil and balsamic, now that's GOOD STUFF!

Looking forward to a good summer's yield from my tomato plants. This year my tomato plants need a good blast of sunshine and steady heat like spring of last year. So far, it's been a bit too cool, we'll see what the rest of June brings.

I’m anticipating the mouthwatering plates I will create with my seven tomato varieties, including Pesto al Trapanese. I pick varieties with multi-purpose in mind; cooking, sides dishes and just eating tomatoes simply with a drizzle of a good quality olive oil. You'll notice my selected plantings don’t all ripen at once; with the first of the bounty in 52 days and the later maturing in 78 days.

Early Girl, ripe 52 Days

La Roma, ripe 62 Days

Grape, Summer Sweet, ripe 75 Days

Cherry, Super Sweets, ripe 65 Days

Burpee Big Boys, ripe 78 Days

Green Zebra, ripe 78 Days

Beefsteak, Beefmaster, ripe 78 Days

Sang Lee Farms: Heirloom tomatoes include: EVERGREEN, STRIPED GERMAN, LEMON BOY, STRIPED CAVERN & mixed specialty cherry tomatoes.

When ripened, I can step right outside my backdoor for a fresh pick, but I also rely on the high quality farm stands thankfully available in my local surrounding communities. The people who organize and support these markets have true passion for sustainable lifestyle and the importance of these quality goods being readily available. Although you can get most high quality seasonal items at any stand, one on-farm market I filmed was with Fred Lee. As most of my farming friends his family history is rich in the earth. Ever adapting and changing from suppling bok-choy in decades past for NYC Chinese restaurants to today's high demand of micro greens & heirloom tomatoes (where there are more varities than you can imagine) at Sang Lee Farms, in Peconic-North Fork, LI. For more on farms on Long Island and the East End, visit my friends at Long Island Farm Bureau.