Grilling with Chef George Hirsch - Hardcover

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.

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.