Gameday Ribs

George Hirsch September 25, 2015

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

The most important ingredient in cooking champion ribs is time. Ribs cooked slowly with a dry rub = Q heaven! But, don't forget to add a little moisture; by misting or brushing with water, or better yet my secret, with apple juice. Over the years, I’ve offered several ways to cook ribs in my books. Caution - speedy versions that cook at temperatures hotter than 225 degrees just boils the flavorful juice out of the ribs, basically dry bones. The bottom line, great ribs cannot be prepared in a hurry. Good practice of patience.

Pork Rib Rub

recipe by Chef George Hirsch | Makes 1/2 cup

1/4 cup paprika

2 Tablespoons each dry thyme, rosemary, garlic powder, brown sugar, cumin

1 teaspoon black pepper

1 teaspoon nutmeg

1/2 teaspoon cayenne

In a small bowl combine all ingredients.

…….……………………...…………….

Ribs with Pork Dry Rub

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 slab of St. Louis Style meaty pork ribs, with 14 ribs, about 3 1/2 pounds

1 recipe pork rib rub

2 cups apple juice

3 cups pork ribs wet sticky sauce, see sauce recipe.

Coat the entire rack of ribs with pork rib rub, wrap ribs tightly and refrigerate overnight.

Pre heat a grill to low temperature (approximately 225-250 degrees F). Place ribs meat side up on grill and cook for 2-3 hours. The lower temperature keeps the meat from drying out and becoming tough. After 2 hours begin to baste or spray the ribs with apple juice. The juice keeps the meat moist and from becoming dry during the long cooking.

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

$19.95

AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

warm Apple Pear Tartelette

George Hirsch September 21, 2015

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

Making homemade desserts can be intimidating if you are not a trained pastry chef. Solution, my Apple Pear Tartelette. When the apples and pears are ripe it’s time to pick & prepare. This tart is also a great last minute “I’m entertaining tonight dessert.” And, once you’ve made this a couple times you’ll want to strut your pastry 101 skills and whip it up in front of your guests. Enjoy!

warm Apple Pear Tartlette from George Hirsch

George Hirsch’s Apple Pear Tartelette

Makes six servings

chefgeorgehirsch.com | George Hirsch Lifestyle TV series

1/4 cup unsalted sweet butter

1 Tablespoon all-purpose flour

2 Tablespoons water + 2 Tablespoons white pure cane sugar

2 Tablespoons brown sugar

1 teaspoon vanilla

2 medium size Granny Smith apples; peeled, cored and sliced + 2 medium size gala or a sweeter apple; peeled, cored and sliced + 2 Bartlett pears, peeled, cored and sliced

¼ teaspoon cinnamon

pinch ground nutmeg

1 store bought frozen puff pastry shells, baked

Preheat sauté pan to medium temperature.

Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a simmer. Reduce temperature and let simmer two minutes. Cool and mix with sliced apples.

Optional:

Add 2 Tablespoons cranberries or toasted walnuts to apple filling.

In center of baked puff pastry, top with warm apple and pear filling. Serve with freshly whipped cream or ice cream.

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.

Get Hooked with Restaurant Hunter

georgehirsch August 21, 2015

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

I toured friends Rob Petrone, host of Restaurant Hunter TV series and on-air contributor Amanda Prince for an East End visit once again this year. However, this year I added some action..Reel Action!

We chatted up George Hirsch Lifestyle and how the land & water makes the East End such a beautiful place. So where do I bring these TV hosts whose day job is to visit restaurants, chefs and celebrities? Out to sea of course. But..first I schedule a meet up for breakfast in the Hamptons. Or better said the “un” Hamptons. We meet at Orlando’s Cafe, a Costa Rican spot in Hampton Bays to spice up the morning and enjoy a taste of Mexican, Thai, French and Chinese cuisines at the locals in-spot.

Click on above dish to Watch Video + Enjoy Restaurant Hunter TV Segment 1

Next, we head due south water-side to Oakland’s Marina + Restaurant and meet up with my friend, journalist + chef Alex Goetzfried. Oaklands is ideal for it’s access to both the bay and ocean fishing for our three hour.. Watch segment 2:

Click to Watch Video Restaurant Hunter TV Segment 2

After our time at sea fishing it's dockside at Oakland's Restaurant to enjoy the fresh catch. How does Rob, Amanda + yours truly like the fish prepared? Watch Seafood & Sunsets Segment 3:

Click above Watch Video + Enjoy Great Seafood in Restaurant Hunter TV Segment 3

Just another day with George Hirsch Lifestyle..cheers for stopping by Rob, Amanda and Restaurant Hunter Crew!

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

$19.95

Brought To You By The Color Red

George Hirsch August 12, 2015

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

Color plays an important part in the appeal of creating recipes, menu planning and presentation. I taught my students years ago the importance of visual appeal in cooking - it can be the first impression encountered with a plate, if you don't catch its aroma first. Critical with food prepared on TV, since there's no smell-a-vision. The finished dish better appear tasty for the eye. Today, it would be called "style" or "design" of a plate. I even titled a recent GHL TV episode, Food is Art!

Tomato Mozz Salad from George Hirsch Lifestyle

I don't believe in over complicating a dish for presentation, but there are some basics. How exciting would an all-white menu be? Such as, poached fillet of sole, cauliflower, and steamed rice? You get the drift here. A much more eye pleasing and appealing color combo (not to mention flavor) would be tomato and mozzarella plate as above. A salad with steamed asparagus, a charred sliced steak, and served with colorful mixed berries with a golden marsala sabayon. Agree?

Which brings me to summer foods - a very exciting time to liven-up a menu with the bounty of colors from the garden. Today let's look at the color red in foods starting with Bruschetta.

I am not talking about artificial coloring. Red fruits and vegetables are colored by natural plant pigments called "lycopene" or "anthocyanins." Lycopene in fresh garden tomatoes, a chilled watermelon and pink grapefruit, for example, may help reduce risk of several types of cancer, especially prostate cancer. Lycopene in foods containing cooked tomatoes, such as spaghetti sauce, and a small amount of fat are absorbed better than lycopene from raw tomatoes.

Anthocyanins in fresh strawberries churned into homemade ice cream, raspberries, red grapes and other fruits and vegetables act as powerful antioxidants that protect cells from damage. Antioxidants are linked with keeping our hearts healthy, too.

(health ref; ndsu.edu)

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Long Live The King

George Hirsch August 10, 2015

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.

George Hirsch Living it UP! cooking & lifestyle book

$24.95