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.
Chef George Hirsch worked his way up through the culinary ranks from washing dishes to graduation with honors from the Culinary Institute of America. A certified culinary chef and culinary educator, he's been inducted into the American Culinary Federation's American Academy of Chefs, the most prestigious honor society for chefs in the United States. In 1989, he opened the American Bistro in Kings Park, New York, where, as chef-proprietor, he worked on perfecting his grilling techniques. His new television series, produced by WJCT in Jacksonville, Florida, takes viewers on location to such scenic spots as Montauk, Long Island, and Louisiana's Cajun country. He lives on Long Island with his wife, JoAnn, and daughter, Dori.
