Vino Tinto and BBQ

George Hirsch July 5, 2024

Tinto from the way that red wine is made. During wine production, the skins of red grapes tint the white must until it turns into a red color. That's why the Spanish refer to it as vino tinto—not vino rojo.

Summer has arrived; the sunshine is more than welcome. With Memorial Day almost here, there are bound to be many backyard grills sizzling. Need an idea beyond the burger? Try my home run BBQ Pork Slider.

What beverages should you serve with BBQ?

An excellent local microbrew may do just fine. But what wines go best with BBQ? Well, there is no absolute rule, drink what you enjoy. But, to keep it festive and refreshing, why not mix a light Rioja from Spain with a bit of fruit, fruit juice, and sugar or simple syrup. This is aka Sangria.

I was first courted by Rioja back in my college days. It's an inexpensive wine; it suited my palate and culinary school budget but greatly complements highly seasoned and flavorful foods. Maybe it wasn’t my budget at all. Perhaps I would like to say Rioja. Go ahead, say it, Ree-OH-ha. Again, Ree-OH-ha. Now say - would you like some Sangria made with Ree-OH-ha? See how much fun that was to say! But it's even more fun to drink!

Always use a good dry red wine like Rioja, naturally sweet fresh fruit, and flavorful juice. Feel free to use any variety of fresh fruits. You may have to adjust the sweetness according to your own preference and the sweetness of the fruit you use. A must is to macerate the fruit in the wine for 24 hours in the refrigerator and serve ice-cold.

Sangria

Makes 8 glasses

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1 bottle Rioja dry red wine

1/3 cup brandy

1/3 cup Cointreau or Grand Marnier

1/4 cup fresh lemon juice

1/4 cup fresh orange juice

1 sweet apple, diced

1 pear, diced

1 lemon, sliced into rounds

1 orange, sliced into rounds

1 lime, sliced into rounds

2 peaches, peeled, pitted, and diced

2-4 Tablespoons Turbinado sugar, Sugar in the Raw

Just before serving, add:

2 cups Strawberries, sliced

2 cups club soda; or lemon-lime soda

In a large glass container or sangria pitcher, combine all ingredients except strawberries and soda. Chill in the refrigerator overnight. Immediately before serving, stir the strawberries and club soda. Ladle or pour into chilled glasses and serve.

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Summer Muffins

George Hirsch July 1, 2024

Summer and muffins seem to go hand in hand, especially since blueberries are plentiful right now. Muffins bake fairly quickly with little prep.

Tip: Did you know? Tossing blueberries with flour before adding them to the batter will keep them from sinking to the bottom of the muffin during baking.

Blueberry Nut Muffins

Makes 10-12 muffins

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For the topping:

1/3 cup light brown sugar

2 Tablespoons all-purpose flour

1 teaspoon cinnamon

2 Tablespoons nuts, walnuts, or pecans, chopped into 1/4-inch pieces

1 Tablespoon sweet butter

In a small bowl, mix together brown sugar, flour, cinnamon, and nuts. Blend butter in with a fork until the mixture is crumb-like.

For the muffin mix:

1/2 cup sweet butter, room temperature

2 cups all-purpose flour

1 Tablespoon flour for coating blueberries, plus greasing muffin cups

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups fresh blueberries

1 cup pure cane granulated sugar

2 large eggs, beaten

1 teaspoon pure vanilla extract

1/2 teaspoon grated orange zest

1/2 cup milk

Grease a regular-size 12-cup muffin pan with butter and dust with flour, banging out excess flour, or use muffin cup liners.

Preheat the oven to 375 degrees.

In a medium bowl, whisk together flour, baking powder, and salt.

In a separate bowl, use a mixer to cream butter and sugar at medium-high speed until light and fluffy, about 2-3 minutes. Add vanilla and orange zest to beaten eggs, then add eggs one at a time, mixing until eggs are absorbed.

With the mixer on low speed, add the flour mixture and milk in three stages, mixing until all are incorporated. Do not overmix.

Toss blueberries in a fine strainer with about one Tablespoon of flour to lightly coat. Using a rubber spatula, fold in 1 1/2 cups of the blueberries. With an ice cream scoop or large spoon, place batter into muffin cups filling each cup to three-quarters full. Add the remaining 1/2 cup of blueberries on top of the muffins and divide the crumb topping over the muffins.

Bake for about 25-30 minutes, until the muffins are golden brown. Check the muffins halfway through and rotate if the oven temperature is uneven. Test with a toothpick inserted into the center of a muffin; it should come out clean, or when touched lightly, the muffin should have a slight resistance to finger pressure.

Remove from oven and allow muffins to cool in pan for 10 minutes, then remove muffins from pan.

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Chocolate Pound Cake →

George Hirsch June 19, 2024

This recipe is one of those cakes that gets better with age; meaning, it tastes even better the day after it is baked. You may not have access to Sag Harbor Rum for the simple syrup, so if you find yourself in a strange port, use a good quality rum.

George Hirsch Chocolate Pound Cake, Sag Harbor Rum Syrup

Chocolate Pound Cake

Makes one loaf

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1 1/2 cups cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup sweet butter, room temperature

1 cup pure cane granulated sugar

3 eggs, beaten

1 teaspoon pure vanilla extract

1/2 teaspoon finely grated orange zest

1/4 cup unsweetened Dutch-processed cocoa powder such as Droste

1/4 cup boiling hot water

Preheat the oven to 350 degrees F.

Grease a loaf pan with butter. Line the bottom of the pan with parchment paper.

In a small bowl, mix cocoa powder into boiling water until smooth. Cool to room temperature.

In a separate bowl, mix cake flour with baking powder and salt.

Mix butter until softened at medium-high speed, about 1 - 2 minutes. Add the sugar and beat until light and fluffy, about 2-3 minutes. With the mixer on low, add the eggs, one at a time, and mix well after each addition. Scrape down the sides of the bowl after adding each egg. Add vanilla, orange zest, and cocoa mixture. Add the flour mixture and mix only until combined.

Scrape the batter into the prepared pan and smooth the top with a spatula. Bake on a center rack in the oven for about 50 - 55 minutes or until done. To test doneness, the cake will spring back when touched lightly with the index finger.

Remove the cake from the oven and place it on a wire rack to cool for about 15 minutes. Remove the cake from the pan and cool completely on a wire rack.

Slice pound cake, and serve soaked with rum simple syrup and with fresh whipped cream.

To make simple syrup:

1 cup water, 2 cups sugar, 1/4 cup of Rum, and 1 orange, cut into quarters

Place all ingredients into a saucepan. Bring to a boil and cook for five minutes. Remove and cool.

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Making of a Great Salad

George Hirsch June 11, 2024

Les Salades Composées

George's Garden Mesclun Greens

The best salad is not complicated but made with the freshest possible greens and garnishes. Les Salades composées or mixed green salad can be made from an infinite list; the only consideration is freshness. But you say you bought it fresh. Just because you purchased from the fresh bin at the market does not guarantee the pick date. Consider the source and how far that head of lettuce traveled.

George's Garden Sweet Nectar Yellow Grape Tomatoes

Substitute ingredients at will when shopping or picking fresh.

George_Hirsch_Sugar_Snap_peas_Garden .jpg

George's Garden Snap "Sugar Daddy" Peas

My dad was a Master Gardener, and fresh veggies were always steps away. Here’s the inspiration for a salad I prepared today and served from my garden to plate in under 5 minutes.

Chef George's Salad Simples

Salade Simple

Sugar Snap Peas, steam for 30 seconds, shock in cold water

Mixed Mesclun Greens

Arugula

Red Kale

Sweet and Neat Cherry Tomatoes

Juice 1/2 lemon

1 Tablespoon Olive Oil

pinch sea salt + a few sprigs of fresh mint leaves

Add lemon juice, olive oil, mint, and salt in a bowl. Mix well. Add all ingredients, toss, and serve immediately.

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George Hirsch Lifestyle Creamy Custard Dessert

No Mayo Slaw

George Hirsch June 6, 2024

Cole Slaw's roots go deep, as far as the ancient Romans. It was prepared back then with cabbage, vinegar, eggs, and spices. In more recent times, the Dutch who founded New York grew cabbage around the Hudson River. Their cabbage salad was shredded cabbage called koosla—kool, which means cabbage and sla—salad.

I am not a huge fan of mayonnaise. And I prefer my coleslaw without it. My no-mayo slaw is the quintessential side salad for a beach picnic. And this slaw is ideal as a sandwich condiment. It is crunchy, tangy, and refreshing. Add a cup of pre-grilled or cooked corn for a sweet CORN FETTI SLAW. Good idea to make a day ahead, allowing all the flavors to marinate together. This slaw goes well-served with a summer Lobster Roll and crispy rolls with a good BBQ Pork Slider.

Beach Slaw

Makes six servings

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4 cups new green cabbage, shredded fine

1 cup red cabbage, shredded fine

2 green onions, chopped

1 carrot shredded

¼ cup apple cider vinegar

2 Tablespoons olive oil

2 Tablespoons honey

1 Tablespoon Dijon mustard

Fresh ground black pepper

pinch of sea salt

Mix vinegar, olive oil, honey, mustard, black pepper, and sea salt in a glass or non-reactive bowl. Add shredded green and red cabbage, green onions, and carrots. Toss, refrigerate, and place in a container prior to heading to the beach. Optional: Add fresh roasted corn and ripened peppers for additional flavor and crunch.