Grilling with Chef George Hirsch [Hardcover]

George Hirsch (Author), Marie Bianco (Author)

Book Description

Publication Date: June 21, 1994

Barbecuing is not a passing fad -- it's a passion. Grilling with Chef George Hirsch features 250 easily prepared, flavorful, and exciting new recipes.

In this companion to the first-ever cooking show devoted to grilling, Chef George Hirsch combines the primal love of cooking over fire with the modern demand for flavor and originality. George is no stranger to cooking outdoors. He got his first taste of fire and smoke as a young child, where his chore was to gather kindling for the family campfire. In those days, the fare consisted of hot dogs and toasted marshmallows. Today, Chef George Hirsch is on public television nationwide grilling Shark K-Bobs, Caramelized Garlic, Lobster with Dijon Mustard, Country Fried Pork Chops, Fresh Tuna Burgers, and more.

In these pages you'll find not only the beloved burger (better tasting than -- ever before) but creative and unexpected recipes for Smoked Pecans, Portobello Mushrooms with Belgian Endive, and Cajun Pizza (yes, pizza on the grill). Other surprises include full-flavored vegetables -- Roasted Chinese Eggplant and Baked Potatoes with Gorgonzola Stuffing -- and inventive and indispensable marinades, sauces, and dressings.

A grilling book would be incomplete without a dazzling selection of meat, seafood, and poultry dishes, and with creations such as Smoked Pork Tenderloin, Salmon with a Basil and Red Pepper Crust, and Spit-Roasted Turkey, Chef Hirsch doesn't disappoint. There is even a whole section on smoking. But you'll also find the real surprises his show is justly famous for -- Linguine with Sea Scallops and Grilled Pepper Pesto, Shinnecock Clam Chowder, and a wealth of sumptuous desserts.

Also included is a section on tools and types of grills -- from the hibachi grills favored by urbanites to the elaborate, six-foot gas-burning behemoths now seen on nearly every suburban patio. Grilling with Chef George Hirsch will help home cooks get the most out of their grills year -- round.

Editorial Reviews

From Library Journal

Hirsch is chef/owner of a Long Island restaurant and host of a new PBS series. Some of his 250 recipes are for traditional-style grilled or smoked dishes, but he advocates using the grill year-round for just about any type of cooking. For example, the soup recipes call for setting the stockpot on a hot grill (the stove top is a second choice) and simmering the soup over the fire. The recipes are diverse and interesting enough, but some are better cooked indoors than out. Still, the grilling season is here, and the television series should ensure demand.
Copyright 1994 Reed Business Information, Inc.

Excerpt. © Reprinted by permission. All rights reserved.

Grilled Shrimp and Okra Gumbo

Makes 6 servings

Gumbo is a hearty soup found in Cajun cuisine and it always contains okra. In fact, the word gumbo comes from the African word gombo, which means "okra." In the Northeast, okra is not used very much, but in the Southeast it's very popular. In this recipe, marinated shrimp are grilled, removed from the skewers, and laid on top of the gumbo, rather than the more traditional method of cooking the raw shrimp in the soup.

Ingredients

1 pound medium shrimp (26 to 30 per pound), peeled and deveined
1/2 cup cane syrup or dark corn syrup
2 cloves garlic, chopped
1/2 teaspoon Tabasco sauce
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/4 teaspoon ground nutmeg
1/4 teaspoon Worcestershire sauce
1/4 cup vegetable oil

Gumbo
1/2 cup vegetable oil
3/4 cup all-purpose flour
2 1/2 cups sliced okra
1 cup sliced onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
6 cloves garlic, Chopped fine
1 cup chopped scallion
6 cups fish stock
1/2 teaspoon Tabasco sauce
1 tablespoon filé powder, dissolved in 2 tablespoons water
Salt and pepper to taste

Place 5 to 6 shrimp on each skewer. Combine the cane syrup, garlic, Tabasco, paprika, basil, nutmeg, Worcestershire sauce, and vegetable oil in a shallow bowl. Add the shrimp and marinate in the refrigerator for 30 minutes. Grill for 7 to 8 minutes on medium-high and remove the skewers.

Heat the salad oil in a 1-gallon stockpot on the grill. Add the flour and cook slowly for 15 to 20 minutes, stirring constantly, until the mixture is light chocolate brown in color. Add the okra, onion, celery, red pepper, garlic, and scallion, and sauté for 3 to 5 minutes. Slowly whisk in the fish stock. Bring to a boil, lower the heat, and simmer for 25 to 30 minutes. Slowly stir in the filé powder-water mixture. Lay the marinated shrimp on top. Season with salt and pepper.

Sweet Potato Salad with Caper Dressing

Makes 6 to 8 servings

Potato salad usually means white potatoes, but here's one that uses sweet potatoes and has a caper dressing. The saltiness of the capers, the sweetness of the fruit juice and caramelized onions, the tartness of the vinegar, and the zip from the Tabasco combine to make a feast for the taste buds.

Ingredients

3 pounds sweet potatoes
2 onions, sliced
1/2 cup pineapple or apple juice
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup plain yogurt
1/3 cup white distilled vinegar
2 tablespoons brown sugar
1 tablespoon capers, rinsed
1/4 teaspoon Tabasco sauce
Pinch ground nutmeg
Salt and pepper to taste

Instructions

Wash the sweet potatoes, place them in a large pot, and fill with enough cold water to cover the potatoes by 1 inch. Bring to a boil on the stovetop, lower the heat, and simmer until a knife can easily penetrate the potatoes. Or wrap sweet potatoes in foil and cook on grill. Drain the water, cool the potatoes, and chill them for 2 hours or overnight. Peel the potatoes and cut them into small pieces.

Cook the onion slices slowly on the grill (or sauté them) until they become brown and sweet; cut them into small pieces. Place the potatoes and onions in a bowl.

In a small bowl, combine the remaining ingredients and mix well. Pour the dressing over the vegetables and toss lightly.

Product Details

• Hardcover: 292 pages
• Publisher: William Morrow Cookbooks; 1st edition (June 21, 1994)
• Language: English
• ISBN-10: 0688135536
• ISBN-13: 978-0688135539
• Product Dimensions: 8.3 x 1 x 8.3 inches
• Shipping Weight: 1.6 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #2,203,663 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars Grilling with Chef George Hirsch, January 6, 2001

By 

"daisy56" (San Francisco, CA) - See all my reviews

This review is from: Grilling with Chef George Hirsch (Hardcover)

This book is well written, interesting reading and has great, healty, nutritious recipes. It makes cooking fun and interesting and my husband loves to help! What makes it even more useful is the fact that there is a TV series to go along with it. Thanks for such a wonderful book!