ghl+create+tease+banner+6+pic+7.23.20.jpg

Refreshing Fruit or Vegetable?

George Hirsch July 28, 2020

Watermelon happens to be a vegetable! That's right, watermelon was officially declared a vegetable and also named Oklahoma's official state vegetable in 2007. The watermelon is related to the squash and pumpkin family; on the good side of the family.

Believe it or not- watermelon has higher concentrations of the antioxidant lycopene than any other fresh fruit or vegetable. A two cup serving of watermelon contains almost nineteen mgs versus four mgs contained in tomatoes and has only 48 calories; but can provide 25 percent of your recommended daily intake of Vitamin C.

Tip. Pick a melon that feels heavy for its size, that's an indication it's juicy and fresh. Enjoy eating it freshly cut or make my refreshing summer cocktail made with watermelon.

**Watermelon Cubes + Rind Greek Salad with Tuscan Kale Chips**

Use the Entire Watermelon, Including the Rind. The rind is often the most overlooked part of the watermelon. Shred butter rind and pickle in the dressing before mixing in the salad.

Sold out

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.

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.

Summer is ripe for Lobster Roll

georgehirsch June 27, 2020

Is a lobster roll the new hamburger?

There are many seaside locations up and down the coast that serve very good lobster rolls. And, I have enjoyed many. What is a good lobster roll? Set the bar by preparing the rolls chock-filled with fresh lobster meat. Add a good bowl of your favorite chowder and you will feel as if you are in Montauk.

Buy lobsters from a reputable fishmonger. How the lobsters are caught, handled, and stored is the key to the flavor of the meat. And, never use lobster meat that is spongy, a sign the lobster was falling off or died before cooking.

George’s Lobster Roll

Makes six sandwiches

* 1 1/2 - 2 pounds knuckle & claw lobster meat, cooked (How-to cook Lobsters)

6 top-split long soft rolls

3 Tablespoons celery, chopped fine

1 Tablespoon chives, chopped

1 Tablespoon parsley, chopped

Juice of 1 lemon

1 teaspoon hot sauce

3 Tablespoons butter, melted

Optional: 1/4 cup mayonnaise. Or, 2 additional Tablespoons of melted butter added in place of mayo.

Cut lobster meat into 1 inch pieces. In a large bowl toss lobster meat, mayonnaise, celery, chives, parsley, lemon, and hot sauce.

Brush rolls on the outside with butter and lightly toast on a griddle or in a large sauté pan.
Divide lobster filling up into the 6 rolls and serve immediately.

TIP: Steaming lobsters preserves the flavor of the meat. Buy lobsters steamed from your local fish market.

Sold out

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

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Go Red For Know Your Fire Friday

George Hirsch June 26, 2020

With red meat, that is. I'm often asked how I create my recipes. The truth is, there isn't really one way; sometimes by theme, sometimes by menu needs and sometimes... well, because it's the ingredients I have on hand. The latter reason can be the most enjoyable to create with. And this is just one story that became a recipe ...

Once on the road, while taping my TV series, when we were between shows; some of my crew wanted a snack. There is nothing like a hungry crew staring at you to give you motivation. Upon looking at the fresh ingredients we had on hand, I found a few chipotle peppers. I started from there, and the warm smokey flavor made it a hit with my crowd. I’m sure it will satisfy yours too.

George’s Sliced Beef Wraps

Makes 10 wraps

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds sirloin steak 2-thick, or flank or hanger

For marinade:

2 chipotle (smoked-dried jalapeño) peppers, or 2 teaspoons powder

1 cup pineapple juice

1/4 cup raisins

1 head caramelized garlic

1 Tablespoon wine vinegar or balsamic vinegar

1 Tablespoon olive oil

1 Tablespoon cilantro

Fresh ground black pepper

Place pineapple juice, raisins, garlic, vinegar, olive oil, cilantro, black pepper and chipotle peppers in food processor and blend well. Pour blended marinade over sirloin and marinate 24-48 hours, refrigerate.

Remove meat from refrigerator one half hour prior to cooking.

Preheat a cast iron pan, grill pan, or outdoor grill to high.

Remove meat from marinade and grill on high heat for 3-4 minutes on each side, brushing with chipotle marinade while cooking. Lower heat to medium and allow to cook slowly to desired doneness.

Remove from grill and allow meat to rest 3-4 minutes before slicing. Slice meat thinly against the grain.

For wraps:

1 cup black beans, cooked or canned

1 cup *Tomatillo Sauce, see below

3 Tablespoons cilantro, coarse chopped

10 flour tortillas

Wraps may be served warm or cold. To serve warm wraps, heat tortillas quickly on grill or a griddle pan. Top warm tortillas with sliced sirloin, warm beans, cilantro and sauce. Wrap tortillas over and serve.

Optional toppings may include:

sour cream

sliced avocados

grilled onions & peppers

*Tomatillo Sauce

Makes one cup

chefgeorgehirsch.com | As seen on George Hirsch Living it UP!

1/2 pound tomatillos, cut into quarters

2 cloves garlic, chopped

1/2 small sweet onion, chopped

2 serrano chili’s, stem and seeds removed

1 Tablespoon cilantro, chopped

1 avocado, peeled and deseeded

juice of one lime

1 teaspoon sea salt

In a food processor mix tomatillo, garlic and onion. Add cilantro, avacado, salt and lime juice. Puree until smooth. Serve with Warm Chipolte Chips or use as a topping sauce.

Sold out

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

$19.95

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Summer is for Steamers

georgehirsch June 11, 2020

Steamers aka soft shell clams are a tradition in the northeast for serving at a clambake. Although, rare to find and pricey today, by all means, substitute quahogs or hardshell littlenecks or cherrystones in place of steamers.

There are many ingredient options to add a flavoring infusion for the steamers. The basic New England version is pretty simple, allowing the briny taste of the clam to shine. But by all means, jazz up according to your personal taste. Such as red pepper flakes, or shallots, or lemongrass, and or chorizo.

Steamers White Wine

Makes two servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds steamers or littleneck clams, scrub well and soak in cold water for 2 hours change water as needed to remove sand

1 Tablespoon olive oil

6 cloves fresh garlic, split in half, peel can be left on

1/2 cup white wine

1 sprig fresh oregano or thyme

2 Tablespoons fresh parsley washed & roughly chopped

juice of half lemon + 1 lemon, cut into small wedges for serving

Optional: hot pepper flakes and 1/4 cup melted butter

Crostini with Summertime Condiment

Preheat a large saucepot, large enough to hold steamers. Add olive oil, garlic, and optional hot pepper flakes or other ingredients. Cook for 1 minute. Add steamers, oregano, and white wine. Cover pot and cook until open, about 3-5 minutes, stirring once or twice. Shake the pot to mix up steamers. Caution to not overcook the steamers because they will become dry and rubbery.

Remove steamers with a slotted skimmer, leaving all the juice in the pot. Add parsley, bring juice to a boil and reduce the juice by half. Serve with juice, lemon wedges and melted butter in a separate bowl for dunking. And, you can always rev the steam up for a full boil or lobster bake to celebrate summer!

Serve with crostini on the side.

Sold out

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

$19.95

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Sliced Steak Garlic Chive Butter

George Hirsch May 28, 2020

GHL sliced steak pour garlic butter 107 .png

Sliced Steak Garlic Chive Butter

Makes 6-8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds top round, hanger steak, flank, or sirloin

1 cup orange juice

8 cloves garlic, chopped

2 Tablespoons Balsamic Vinegar

1 Tablespoon olive oil

1 teaspoon each paprika, basil, oregano, thyme, black pepper 2 teaspoons hot sauce

Place orange juice, garlic, vinegar, olive oil, paprika, basil, oregano, thyme, black pepper, and hot sauce in the bowl and blend well.

Pour blended marinade over beef and marinate 24-48 hours in the refrigerator.

Preheat grill to high heat.

Remove meat from marinade, dry off with paper towels, and grill on high heat for two minutes on each side, brushing with marinade while cooking.

Lower heat and allow to cook slowly to the desired doneness. Remove from grill and allow the meat to rest 5 minutes before slicing. Slice meat thinly against the grain.

Serve Sliced London Broil topped with garlic chive butter.

For Garlic Chive Butter:

4 ounces unsalted butter, melted in a small saucepan. Add 2 finely chopped garlic cloves. Heat butter and garlic for one minute or until you smell a fragrant garlic aroma. Add 2 Tablespoons fresh finely chopped chives.

Steak Tips:

- For the juiciest of steak, allow the meat to rest 5 minutes before slicing.

- Slice meat thinly against the grain for tender sliced meat.

Sold out

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

$19.95