Long Live The King

Tune-in GHL 7:30AM + 1:30PM Tuesdays and Thursdays on Create TV

So what does it take to create a company that keeps producing the same superior quality products for more than one-hundred years? King Oscar's explanation might sound simple, but it's true.

You start a company. You make good products. The word gets out and more people want what you make. You grow. You expand into new markets. And all of a sudden you are over 100 years old. - King Oscar

The Rich Norwegian heritage of King Oscar might have a bit to do with it too. Maybe the only thing that has changed is the way you open the can; keyless entry. 

Anchovies are a perfect addition to my no yolk dressing. May even fool the authentic Caesar Dressing diehard with a discriminating palate adding a little saltiness without the non-lover anchovy bite. And, served with my Tomato Tapenade becomes a perfect entertaining starter!

No Yolk Caesar Dressing

Makes 2 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

With the backside of a tablespoon, combine 1 Tablespoon balsamic vinegar, 2 cloves fresh garlic (or I really prefer 4 cloves of caramelized garlic and a Tablespoon of Dijon mustard together, into the bottom of a wooden bowl. Add lemon juice from half a freshly squeezed lemon and a few anchovies to taste. Crush anchovies into a paste with back of the spoons. Finally, whisk in 4 Tablespoons of extra virgin olive oil, until emulsified. 2 Tablespoons freshly shaved Parmigiano Reggiano. Set aside. Note, dressing can be refrigerated for up to one week.

Wash and dry Romaine lettuce leaves. Add Romaine lettuce leaves to wooden bowl. Add dressing, and toss. Add fresh made croutons and top with freshly shaved Parmigiano Reggiano and freshly ground pepper. Serve with additional whole anchovies on the side. 

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Gone Fishing

Home By The Sea
Today on Create TV George stirs the pot with his expert tips, preparing Seafood Chowder along with his spin on Shrimp Salad- a classic fish house dish; and tops it off with his signature Apple Berry Rhubarb Pie. George takes in some surf casting in Montauk, and shares the beauty of the East End waters for picturesque fishing. Clams and sunshine—an ideal combo for a pit-stop at a traditional clam bar. 

For George's Lobster Roll Recipe

For George’s Chowder Recipe

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13 EPISODES on 4 HD-DVD Disk Set, season one

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George Hirsch Living it UP! cooking & lifestyle book

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LAMB Sausages, as seen on George Hirsch Lifestyle

This sausage recipe is in the style of Merguez, a North African lamb sausage, is full of highly seasoned ground lamb with a nice earthy flavor, making it one of the tastiest sausages around. Perfect for a casual brunch, informal lunch or a formal dinner. 

George's LAMB Sausages 

Makes 8 Sausage Patties  

chefgeorgehirsch.com | George Hirsch Lifestyle

1 ½ pound ground lamb

1 egg

1/4 cup chopped scallions

2 cloves garlic chopped fine

1 Tablespoon Italian parsley, chopped 

1 teaspoon sea salt 

¼ teaspoon each ground garlic powder, teaspoon paprika, rosemary, thyme, basil, ground black pepper  

1/2 teaspoon hot sauce

Pinch of fresh ground nutmeg

Optional: 1 Tablespoon Pine nuts

Combine the lamb, and all the ingredients in a well-chilled bowl and mix gently but well. Form the mixture into 8 patties and refrigerate for 2 hours or overnight. Pre heat a sauté pan until hot drizzle a few drops of olive oil, add patties and cook until brown on each side. Only turn patties once. Serve warm for breakfast, brunch or for a savory dinner.

Tips: 

- Lamb Sausages are ideal for grilling as the smoke adds another layer of flavor. 

- Make extra raw patties and freeze for easy future cooking. 

Enjoy my Frittata Video

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Time for Tzatziki

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

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

 chefgeorgehirsch.com

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

chefgeorgehirsch.com | George Hirsch Lifestyle

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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