Chutney

Join me on GHL Mondays + Fridays Tune-in Create TV 8AM + 2PM

I’m up to my waist in tomatoes. Today's inspiration. Opting for a quick appetizer to serve with some cool rosé. 

Tomato chutney is a South Indian style condiment that goes well with savory foods such as roasted pork, ham, turkey or chicken. But it is also a spicy way to top Neufchâtel (lower in fat than cream cheese) or farmers cheese served with toasted naan flat bread as a hors d’ oeuvre. 

Tomato Chutney

Makes about 1 cup 

chefgeorgehirsch.com | George Hirsch Lifestyle

1 pound ripe roma tomatoes, chop & puree in food mill to remove skin and seeds

2 Tablespoons fresh ginger root, peeled and chopped

1 clove garlic, peeled and chopped

1/3 cup granulated sugar

1/4 cup red wine vinegar

1 sweet onion, chopped fine

2 Tablespoons golden raisins, plumped

1/4 teaspoon each: chili powder, paprika

3/4 teaspoon curry paste such as Bhuna or Pataks 

Pinch of cinnamon, nutmeg

1 Tablespoon fresh cilantro, chopped 

Puree tomatoes, ginger and garlic in a food processor or blender.

Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with chili powder, paprika, curry paste, cinnamon and nutmeg. Simmer over medium heat until thick. Cool. Add cilantro. Refrigerate until ready to use; keeps about one week. Serve chilled or at room temperature. Read Guide for any type of canning.

sold out

Add to Cart

Layering with Seasoning, Salmon 2 Ways

Join me on GHL Mondays + Fridays Tune-in Create TV 8AM + 2PM

Captain Pete's Custom Built Hot Smoker, from George Hirsch Lifestyle TV series

Watch George Hirsch Lifestyle Tuesday, November 4th 7:30AM and 1:30PM EST on Create TV to catch Captain Pete's secret recipe for THE best cold smoked salmon I have ever tasted! And, I'll step up with my hot smoked cedar planked salmon. My recipe is not a secret and I'm happy to share.

Captain Pete removes smoked salmon on George Hirsch Lifestyle TV series

Making a hot smoked for the holidays is a nice way to wow guests, and take the pressure off the turkey!  

Click here for my Cedar Planked Salmon

Smoked Salmon Two Ways, from George Hirsch Lifestyle TV series

sold out

Add to Cart

Chill Out

Join me on GHL Mondays + Fridays Tune-in Create TV 8AM + 2PM

The entire country is feeling the summer heat. Keep it cool today with salads fresh from the garden!

Tomato Chick Pea Salad

Midweek Salad

Panzanella

Liquid Salad

sold out

Add to Cart

Mussels Provencale

Coastal living makes me say “hello seafood.” My rule with cooking seafood is the simpler, the better; as well as believing in keeping it as local as possible. The classical way I learned to cook mussels years ago a la Moules Marinières, or mussels in the style of the sea, synonymous with summers in France. I have prepared many versions versions of this style all with success, key to the recipe is freshness.

These mussels were sourced and cooked within 2 hours of harvest. Walk don’t run! 

Chef George Hirsch Mussels Provencale

Mussels Provencale

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds mussels, cleaned and remove beard

2 Tablespoons olive oil

8 cloves fresh garlic, pealed and chopped 

1/4 sweet white onion, chopped

1 green onion, chopped  

1 teaspoon red pepper flakes

1 cup white wine

1 sprig fresh thyme

3 Tablespoons fresh parsley, washes & chopped 

1 Tablespoon fresh basil, chopped

1 ripe tomato, cut into small pieces 

Preheat a large sauce pot, large enough to hold the mussels. Add olive oil, garlic, onion, and hot pepper flakes. Cook for 1 minute. Add mussels and white wine. Cover pot and cook until mussels open, about 4-5 minutes. Shake pot to mix up mussels.

Remove mussels with a slotted skimmer, leaving all the juice in pot. Add parsley, basil, and tomatoes. Bring mussel juice to a boil and reduce juice by half. 

Caution to not over cook the mussels because they will become dry and rubbery. Remember to discard any that do not open as this indicates that the mussel was dead and will most likely be spoiled.

George Hirsch Mussels Provencale with Dipping Sauce

Good tip: The jewel in eating mussels is to get the right balance of the mussel meat with the fantastic broth juices that come from cooking the mussels with wine, garlic and herbs. No utensils needed, use the mussel's shell as your spoon. Pick up the freshly steamed mussel in the opened hinged ‘valve’ (the shell). Break the valve in-half, discard one half of the shell. With the second half valve (shell) that now has the mussel meat, dip the half-shell and mussel meat into the warm broth scooping up just the right amount of juice to meat. Now, politely slurp the mussel along with the broth in the same mouthful. Mouth watering. Heaven! Sometimes I see others do a dip using a fork, but they are missing the gold, the broth!

Try this next time you prepare mussels, instead of using a fork and dipping into the broth that will just slide off your mussel meat. What to do with empty shells? I have observed other connoisseurs of mussel eating that includes arranging the eaten empty half valves into unique patterns on plates. 

Simple and ready in minutes. But do yourself a favor, have plenty of good bread on hand to dip and soak up any leftover broth. Summer - here we come!

sold out

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

Add to Cart

George Hirsch Living it UP! cooking & lifestyle book

Quantity:

Add to Cart

George Hirsch’s Cedar Plank Whole Fish

Tune-in GHL Create TV Marathon Sat 7/2 8AM & 2PM EST

I have planked for years it's fool proof and quite impressive for entertaining in your home. Over the past twenty years I've introduced the age old art of hot smoking on wood planks in my TV shows and cookbooks. However, this technique of cooking on planks is far from new. The Indians in the Pacific Northwest cooked on cedar and alder, a tradition done for many centuries, as all cooking on an open fire. Once you try it yourself you'll see why. On a recent visit to my home studio kitchen I shared tips and tricks with Restaurant Hunter TV Series for another great day outdoors around the grill. Enjoy!   

George Hirsch’s Cedar Plank Whole Fish

Makes four servings 

chefgeorgehirsch.com | George Hirsch Lifestyle

1 cedar plank

One 1 1/2 - 2 pound whole sea bass, or branzino, etc. cleaned

Juice of one fresh lemon

6 sprigs fresh thyme

sea salt + fresh ground black pepper

3 Tablespoons olive oil

1 lemon, sliced  

Soak plank in water to cover for at least 2 hours; drain.

Pre heat Grill to high.

Rub plank with one-tablespoon olive oil.

Place whole fish on plank; season with sea salt, thyme, black pepper, lemon juice. Top with remaining olive oil. 

Grill 10-14 minutes on a covered grill for optimum smoke or until fish is cooked. The thickness of the fillets will determine final cooking time. 

Grill lemon slices on high heat for two minutes or just until slightly charred. Place grilled lemon slices on top of fish while cooking for added flavor.

Serve with extra fresh grilled lemon slices and top with fresh time leaves.

Tips: 

Soak planks for at least 2 hours or morein cold water before you fire-up the grill.

Make sure the grill is good and hot, this is key! Grilled cedar planked fish takes on a wonderful smoky flavor. The plank will be charred, but the fish will be perfectly cooked. When opening grill if planks should flare up, spray plank with water to dose flame and immediatly close grill cover to reduce oxygen. 

Note: Cedar plank should be untreated non-resin wood, no thicker than 1 inch.

sold out