>> TODAY ON "GEORGE HIRSCH LIFESTYLE," IT'S ALL ABOUT FLAVORFUL COOKING.

WE'LL EXPLORE THE ART OF SMOKE WITH MY FRIEND CAPTAIN PETE, THE GO-TO GUY FOR 5-STAR RESTAURANTS IN NEW YORK AND THE HAMPTONS FOR HIS MUCH SOUGHT-AFTER SMALL-BATCH SMOKED SALMON.

BACK HOME, I'LL SHARE TIPS FOR A SEASONING AND MARINADES BEFORE GOING TO THE GRILL TO PREPARE MY VERSION OF SURF AND TURF.

AND THE PERFECT ENDING TO ANY MEAL, A CREAMY CHOCOLATE MOUSSE.

HI.

I'M GEORGE HIRSCH.

WELCOME TO "GEORGE HIRSCH LIFESTYLE."

>> MERCER CUTLERY IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE," PARTNERING WITH CHEFS FOR OVER 30 YEARS.

HOFFMAN MEDIA IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE" AND PUBLISHERS OF "CELEBRATE" MAGAZINE, HIGHLIGHTING THE MOST IMPORTANT EVENTS IN OUR LIVES.

INSPIRATION TO ENTERTAIN, DECORATE, AND CELEBRATE.

AND BY evite, A DIGITAL INVITATION AND PARTY-PLANNING DESTINATION AND PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE," CELEBRATING YEAR-ROUND ENTERTAINING.

>> HI.

I'M GEORGE HIRSCH.

THANKS FOR JOINING ME TODAY.

I'M GONNA HELP YOU PLAN THE PERFECT POOLSIDE MENU, BUT FIRST I WANT TO GET STARTED HERE WITH PREPPING SOME INGREDIENTS THAT ARE GONNA BE REALLY IMPORTANT FOR TODAY'S MENU.

I HAVE HERE SOME BEAUTIFUL FINGERLING POTATOES AND SOME BEAUTIFUL BLUE, RED, LITTLE BABY YUKONS, WHICH REALLY MAKE A NICE COMBINATION OF POTATOES, KIND OF WHEN YOU WANT TO DO SOMETHING A LITTLE BIT DIFFERENT FROM JUST THE ORDINARY POTATO SALAD.

VERY, VERY SIMPLY, I JUST SCRUBBED THE POTATOES EARLIER.

AND I CHOSE THESE SELECTION OF POTATOES BECAUSE OF THEIR DIFFERENT CHARACTERISTICS-- WAXY, SWEET, A LITTLE STARCHY.

SO IT MAKES A REALLY NICE MIX.

ALL I HAVE TO DO IN PREPARING THESE POTATOES IS DRIZZLE THEM WITH A SMALL AMOUNT OF OLIVE OIL, SPRINKLE THEM WITH A LITTLE SEA SALT, PUT A LITTLE CHOPPED GARLIC, AND A LITTLE FRESH GROUND PEPPER, AND THEN GRILL THEM FOR ABOUT 25 TO 30 MINUTES ON A HIGH HEAT ON THE BACK BURNER OF THE GRILL.

AND IT'S AS EASY AS THAT.

NEXT WHAT I WANT TO DO IS PUT TOGETHER A SPICE RUB.

SO I HAVE HERE JUST A SIMPLE AMOUNT OF FRESH PARSLEY, A LITTLE THYME AND ROSEMARY MIX, SOME GARLIC POWDER.

GARLIC POWDER IS REALLY NICE.

IT ABSORBS RIGHT IN.

SOME PAPRIKA, SOME SWEET PAPRIKA, AND FRESH GROUND BLACK PEPPER.

SO NOW WE HAVE THE SPICE RUB ALL PUT TOGETHER.

IT'S REALLY GONNA BE PERFECT FOR TODAY'S FISH.

SO THE NEXT PART THAT WE'LL NEED TO PREP AHEAD FOR OUR POOLSIDE MENU IS A FABULOUS MARINADE.

AND MOST MARINADES ARE GENERALLY MADE OF TWO INGREDIENTS.

ONE IS A VINEGAR OR AN ACID, AND THE SECOND IS AN OIL.

IN THIS CASE, I'M USING OLIVE OIL AND BALSAMIC VINEGAR.

BUT THE MARINADES WILL GENERALLY CHANGE DEPENDING UPON WHAT YOU'RE PREPARING.

IF IT'S A LITTLE BIT MORE HEARTIER, YOU'D USE A SUBSTANTIAL, STRONGER VINEGAR.

IF IT'S SOMETHING LIGHTER, YOU'LL USE CITRUS SUCH AS LEMON AND MAYBE PUT JUST A FEW DROPS OF VINEGAR IN THERE.

I HAVE HERE SOME DRIED THYME.

AND I'LL JUST PUT A SPRINKLING OF THE THYME ON THE BOTTOM.

AND FOR THE MARINADE, I'M GOING TO USE A LEMON.

I RUB THE LEMON TO LOOSEN UP THE JUICES INSIDE THE LEMON AND THEN SQUEEZE THE JUICE OUT.

SQUEEZE THE JUICE OUT.

AND THEN THE OTHER COMPONENT OF THE MARINADE OF COURSE IS THE OIL, LIKE I SAID.

AND JUST MIX THE TWO OF THEM.

AND OF COURSE, YOU CAN GET AS FANCY AS YOU WANT TO.

IF YOU WANT TO PUT A TEASPOON OF MUSTARD OR SOMETIMES EVEN A TABLESPOON OR SO OF BARBECUE SAUCE, EVEN YOUR FAVORITE BARBECUE SAUCE, IF YOU LIKE THE FLAVOR OF THAT, YOU PUT THAT IN THERE.

A LITTLE HONEY.

ANY TYPE OF FLAVORING IS A GOOD ADDITION TO THE MARINADE.

YOU CAN ADD CHOPPED GARLIC, CARAMELIZED GARLIC, SHALLOTS.

YOU KNOW, YOUR IMAGINATION, YOUR TASTE BUDS COULD BE THE...

THE END-ALL FOR IT.

I'M JUST GONNA USE A COUPLE DROPS, A COUPLE DROPS OF THE BALSAMIC.

SO AGAIN, WITH THE COMBINATION OF THE LEMON, THE BALSAMIC VINEGAR, THE OLIVE OIL, AND THE THYME, IT'S REALLY IDEAL FOR TODAY'S STEAK.

WE CAME UP EMPTY, SO WHERE ARE WE GONNA GO TO GET SOME GOOD FISH?

>> THIS GUY, PETE THOMAS, SMOKES SALMON IN BACK OF HIS HOUSE, REALLY GOOD STUFF, NICE GUY, LOCAL GUY, A FISHERMAN.

>> TODAY WE'RE GONNA BE SMOKING A BEAUTIFUL SCOTTISH SALMON.

THIS IS PROBABLY ABOUT 12 POUNDS.

>> 12 POUNDS?

WOW.

>> IT'S A 12-POUND FISH, A BEAUTIFUL FISH.

WE GET IT FROM A LOCAL FISHMONGER, GOSMAN'S FISH MARKET IN MONTAUK.

>> WHAT MADE YOU THINK OF DOING THIS?

I MEAN, DID YOU AND YOUR WIFE SAY, "LET'S PUT AN ADDITION ON THE HOUSE," AND THEN YOU SAID, "NAH, WE'LL BUILD ANOTHER ROOM.

WE'LL BUILD A SMOKING ROOM."

>> WE HAD THE SMOKER AT THE OTHER RESTAURANT THAT WE WERE USED TO.

MY FATHER HAD A SMOKER AT HIS HOUSE.

HOUSE WAS SOLD, SMOKER WAS GONE.

THE RESTAURANT WAS SOLD, THE SMOKER WAS GONE.

MY WIFE SAID, "YOU NEED... "YOU LIKE SMOKING, YOU ENJOY IT.

PUT IT UP IN THE BACKYARD."

>> NOW, DO YOU USUALLY GET THE FISH WHOLE, OR DO YOU ORDER SIDES?

>> I'D RATHER GET IT WHOLE AND CUT IT MYSELF.

>> WELL, SHOW US HOW A REAL FISHMONGER FILLETS THE FISH.

>> WELL, WE'LL START RIGHT NOW AND SEE HOW GOOD CAPTAIN PETE IS.

SO WE'LL CUT UP UNDER HIS PECTORAL.

JUST FOLLOW THE BONE.

YOU WANT TO KEEP AS MUCH FISH OFF THE BONE AS POSSIBLE TO GET A BETTER PIECE OF FISH FOR SMOKING.

WELL, THIS WILL BE THE SALMON FOR TODAY.

>> THAT IS GORGEOUS.

>> WE'LL CUT AGAIN UNDER, AND WE'LL COME UP.

WE'LL COME DOWN.

WE'LL FOLLOW THE BONE.

AND THIS IS CALLED A RACKING.

SO NOW WHAT WE'RE GONNA DO, WE'LL MOVE THIS GUY OVER.

AND WE'RE GONNA TAKE OUT THE PIN BONES ON THE SALMON.

WE'LL COME ACROSS.

AND WE'LL TAKE OFF THE BOTTOM BONE.

>> NOW, HOW LONG WILL YOU LEAVE THE FILLETS BRINED?

>> CONSIDERING THE FAT AND THE QUALITY OF THE FISH-- THIS IS A BEAUTIFUL FISH-- THIS WILL BE PROBABLY, LIKE, A 3-DAY BRINE.

THE SUGAR WILL SWEETEN THE FISH, AND THE SALT WILL PRESERVE THE FISH.

THIS IS MY FATHER'S IDEA FROM 25, 30 YEARS AGO.

SO WHEN YOU KNOW SOMETHING IS GOOD... >> YOU STICK WITH IT.

>> IF IT'S NOT BROKEN, DON'T PUT DUCT TAPE ON IT.

AND THIS IS WHAT WE DO.

I PUT MY KIDS THROUGH COLLEGE ON IT.

I'VE HAD 50 TO 80 STORES AND HOTELS IN NEW YORK CITY.

I'D STAY UP ALL NIGHT LONG.

I WOULD CUT THE FISH IN THE HOUSE.

THE KIDS WOULD WALK BY.

IT WAS A NATURAL PROCESS.

THEY WOULD SEE CASES OF SALMON STACKED IN THE HOUSE.

IT WAS LIKE, "HI, DAD.

GOOD NIGHT, DAD."

>> AND WE'RE TALKING ABOUT YOUR SON IS GOING FOR HIS Ph.D, AND YOUR DAUGHTER HAS HER MASTER'S.

>> YES, YES.

SO THAT'S... >> PROVIDENCE AND SKIDMORE.

>> THAT'S A LOT OF EDUCATION IN THAT SIDE OF SALMON.

NOW, PREPARING YOUR SMOKER, DO YOU USE AN ASSORTMENT OF WOODS, ONE TYPE OF WOOD?

WHAT DO YOU LIKE TO USE?

>> THE ONLY WOOD I PREFER TO USE IS CHERRY WOOD.

>> SO ONCE YOU'RE READY TO TAKE IT OUT OF THE BRINE, DO YOU HAVE TO DRY THEM OFF OR... >> YEAH, WE'LL DRY THEM OFF A LITTLE BIT, OR YOU CAN JUST PUT THEM RIGHT INTO THE SMOKER.

>> OK.

SO, 3 DAYS LATER, THESE ARE DONE.

>> 3 DAYS LATER.

SO WHAT YOU DO IS YOU TAKE YOUR HAND AND YOU'LL PULL THE EXCESS WATER OFF.

WE'LL SEE YOU IN ABOUT 3 HOURS.

>> HA HA.

NOW, WHAT TEMPERATURE DO YOU LIKE TO KEEP IT AT?

>> THE TEMPERATURE I LIKE TO GET IS TO 210 DEGREES FIRST TO GET THE FIRE UP, AND THEN I'LL DROP DOWN TO ABOUT 180.

SO I KEEP TWO THERMOMETERS HERE.

THEY BOTH CAN'T GO WRONG.

SO IT'S A LITTLE BACKUP SYSTEM.

HERE WE GO.

>> OH, MY GOD.

THAT'S A BEAUTY.

THAT'S A BEAUTY.

>> THAT'S MY CHERRY WOOD SMOKED SALMON.

>> WOW!

THAT'S THE ONLY WAY TO DO IT.

>> I'LL TELL YOU, THIS STUFF IS, LIKE, CRAZY GOOD.

>> OH, MY GOD.

>> ARE WE GOOD?

>> IT IS CRAZY GOOD.

HOW DO I DEFINE CRAZY GOOD?

HAVING THE PASSION AND LOVE FOR CREATING AND KNOWING THAT YOU ARE PROVIDING ENJOYMENT FOR OTHERS AS A RESULT OF YOUR CRAFT.

CAPTAIN PETE'S CRAZY-GOOD SMOKED SALMON HAS MADE FOR GOOD TIMES WITH FRIENDS AND INSPIRATION TO US ALL.

LET'S GET STARTED, AND WE'RE GOING TO JUMP RIGHT INTO MY PREHEATED 4-BURNER GRILL.

AND WHAT I LIKE TO DO IS SOMETIMES JUST USE A VARIETY OF MULTICOLORED PEPPERS, AND THESE PEPPERS ARE JUST SPLIT IN HALF, DESEEDED, THROWN RIGHT ON THE GRILL ON A VERY HOT HEAT.

AND THAT'S SIMPLY ALL YOU HAVE TO DO WITH THESE PEPPERS.

A SMALL AMOUNT OF OLIVE OIL.

AND JUST DRIZZLE IT LIGHTLY IN THE CAVITY.

BUT BASICALLY YOU'RE LETTING THE GRILL AND THE BURNER TAKE CARE OF THE FOOD ITSELF.

THERE'S NOTHING MORE YOU HAVE TO DO WITH IT.

THE PEPPERS ACTUALLY BECOME LIKE A NATURAL CONTAINER IF YOU PUT IT SKIN-SIDE DOWN FIRST.

SO YOU'RE JUST GOING TO LET THOSE PEPPERS GRILL.

CLOSE THE COVER.

SO THE NEXT THING I WANT TO PUT ON THE GRILL IS A SIDE OF SALMON.

NOW, THE SALMON...

VERY, VERY SIMPLY, I'M GOING TO DRIZZLE JUST A SMALL AMOUNT OF OLIVE OIL ON TOP OF THE SALMON.

AND IT'S ON A CEDAR PLANK.

THIS CEDAR PLANK IS JUST SOAKED FOR ABOUT 15 MINUTES IN WATER.

AND THAT'S GOING TO BECOME, LIKE, THE POT OR THE PAN THAT'S INSIDE THE...

INSIDE THE GRILL.

AND WHAT'S NICE IS, YOU DON'T EVEN NEED A SEPARATE TRAY.

YOU CAN ACTUALLY SERVE THE SALMON RIGHT ON TOP.

SO, WITH THAT, THEN WE'LL PUT JUST ANOTHER DRIZZLE OF OLIVE OIL ON TOP OF THE SALMON.

AND ALL YOU HAVE TO DO IS TAKE AND PUT IT RIGHT TO THE BACK OF THE GRILL ON A HIGH HEAT JUST TO START IT AND LET IT JUST COOK ON ITS OWN.

SO I'LL SLIDE THE PEPPERS OVER NOW TO MORE OF A MEDIUM TEMPERATURE, LOWER THE GRILL, LET THE TEMPERATURE COME RIGHT BACK UP.

AND WHAT I HAVE HERE IS BEAUTIFUL TOP-ROUND STEAK OR LONDON BROIL.

ONE OF THE SECRETS OF COOKING A LONDON BROIL OR A SLICED STEAK IS TO MARINATE IT, BECAUSE IT MIGHT NOT BE ALL THAT TENDER, BUT WITH THE MARINADE, WHICH IS BASICALLY JUST LIKE A VINAIGRETTE OR WITH OLIVE OIL... [SIZZLING] OR VINEGAR, LEMON JUICE, ANY TYPE OF ACIDIC ADDITION TO IT HELPS TENDERIZE THE MEAT WITH THE ADDITION OF FLAVORINGS, OF A FEW FRESH HERBS.

YOU CAN HAVE PEPPER IN THERE, A LITTLE BIT OF CUMIN IF YOU LIKE IT ON THE SOUTHWEST FLAVOR.

SO GOING BACK INTO THE GRILL.

WE'LL CHECK OUR PEPPERS.

AND THEY'RE STARTING TO BLISTER NICELY.

AND ONCE THEY DO THAT, WE CAN MOVE THEM OVER NOW TO EVEN A COOLER AREA.

THAT'S WHAT A CHEF WILL TRADITIONALLY DO IN A RESTAURANT KITCHEN.

IT'S JUST NOT ONE BURNER, YOU TURN IT ON, AND THEN YOU WALK AWAY.

THERE HAS TO BE A VARIETY OF DIFFERENT COOKING MEDIUMS IN THERE, FROM YOUR VERY HIGH TO YOUR...TO YOUR LOWER TEMPERATURES.

OK. NOW TO COMPLEMENT OUR MEAL IS SOME BEAUTIFUL FRESH ASPARAGUS, AND THE NICE THING ABOUT THIS ASPARAGUS IS...

IT'S IDEAL FOR GRILLING, IDEAL FOR GRILLING.

AND ONE OF THE GREAT WAYS OF CHECKING YOUR ASPARAGUS TO SEE IF IT'S FRESH-- AND YOU CAN SEE, I JUST DID A LITTLE BIT OF A SNAP.

LOOK AT THAT.

YOU CAN SEE THE MOISTURE ACTUALLY COMING OUT OF THE STALK OF THE ASPARAGUS, BECAUSE THE ASPARAGUS IS LIKE A GRASS.

AND TO STORE IT, STORE IT JUST IN A LITTLE BIT OF WATER, AND IT KEEPS IT NICE AND MOIST.

BUT TO GRILL IT, WE'LL JUST TAKE A FEW PIECES OF THE ASPARAGUS... AND THERE'S NOT MUCH YOU HAVE TO DO WITH IT.

IF THE ASPARAGUS IS FRESH-- AND THAT'S HOW YOU CHECK IT'S FRESH--WITH THAT MOISTURE IN THERE... JUST A SMALL AMOUNT OF OLIVE OIL, AND YOU COULD PUT A LITTLE SEA SALT ON THERE OR PEPPER, EVEN AFTER IT COMES OFF.

BUT THEN JUST TAKE IT, AND IT'S JUST IDEAL ON THE GRATE.

AND YOU CAN HEAR A LITTLE MORE OF THAT SNAP, CRACKLE, AND POP, SO TO SPEAK, INSIDE THE BURNER.

NOW TO COMPLEMENT AND ROUND EVERYTHING OUT WITH THE SALMON, I HAVE HERE... PRESTARTED SOME BEAUTIFUL FINGERLING POTATOES AND SOME YUKON POTATOES, A MIX, SOME PURPLES, SOME REDS, AND SOME WHITES, WHICH WILL ACTUALLY ROUND OUT-- YOU KNOW, WHEN YOU THINK OF STEAK AND SLICED STEAK, IT'S NICE TO SERVE SOME POTATOES.

YOU CAN SEE THE PEPPERS ON HOW THEY'RE STARTING TO DRAIN.

NOW WATCH IF I DO THIS AND I JUST DUMP THAT PEPPER.

THERE'S A LITTLE BIT OF MOISTURE THAT'S GONNA COME OUT.

OK. LET'S CHECK OUR PLANK SALMON.

OH, MY GOODNESS.

IT IS JUST MAGNIFICENT.

AND THE SMOKE THAT'S COMING OFF THAT CEDAR PLANK... JUST IDEAL.

I'LL BRING IT UP JUST SO YOU CAN SEE IT SLIGHTLY.

AND NOW I CAN MOVE IT TO A... AGAIN A COOLER PART OF THE GRILL.

STACK MY PEPPERS.

BECAUSE ONCE THEY HAVE THAT CHAR ON THE PEPPERS, YOU WANT THEM TO SLOWLY, SLOWLY COOK.

OK.

THE ASPARAGUS.

ALL YOU HAVE TO DO IS JUST RUB THEM BACK AND FORTH.

YOU CAN SEE THEY'RE GETTING A NICE CHAR.

IF THE ASPARAGUS, AGAIN, IS NICE AND FRESH, THERE'S NOT THAT MUCH YOU NEED TO DO WITH THEM.

NOW FOR THE SALMON, WHAT'S NICE IS SOME SLICED LEMON THROWN ON THE GRILL, AND JUST SLIGHTLY GRILL THE LEMON SLICES.

AND THEY BECOME ALMOST LIKE APPLE CHIPS.

SEAR THEM ON A VERY, VERY HOT HEAT.

THE CITRUS PART WILL START TO KIND OF MELT AWAY, BUT THEN WE'LL BE ABLE TO JUST TOP UP THE SALMON, FINISHING IT OFF.

BEFORE I TURN THE STEAK, I'M JUST GOING TO DRIZZLE A SMALL AMOUNT OF OLIVE OIL OVER THE SLICED STEAK.

NOW, YOU COULDN'T DO THAT IF YOU DIDN'T HAVE THAT FAT DIFFUSER BELOW THAT TAKES AND TURNS AWAY THE...THE FATS AND THE OILS.

TURN OVER MY LEMONS.

AND THE ASPARAGUS ARE PERFECTLY COOKED NOW.

IT DOESN'T TAKE LONG.

THERE'S JUST... BEAUTIFUL FLAVOR FROM THE FRESH ASPARAGUS.

THERE'S NOTHING MORE YOU NEED TO DO WITH IT.

YOU COULD ALSO SERVE SOME OF THE GRILLED LEMON SLICES ALONG WITH THE ASPARAGUS, AND THAT WOULD BE FINE.

PUT THEM UP ON THE TOP SHELF FOR CONVENIENCE.

NOW I'M GOING TO BRING THE PEPPERS OVER ONE MORE TIME AND PUT THEM BACK ON THE HOT SIDE.

THEY HAVE A VERY NICE CHAR ON THEM.

AND YOU SEE, BY JUST TAKING A COUPLE DIFFERENT PEPPERS-- ORANGE, YELLOW, RED, CUBANELLES.

IF YOU WANTED TO SPICE IT UP, YOU COULD THROW A COUPLE JALAPENOS ON THERE.

WE'RE GONNA TAKE UP OUR KIND OF NORTHWEST-STYLE FISH AND BRING IT UP.

NOW, I HAVE HERE IN THIS LITTLE HEATPROOF RAMEKIN A LITTLE BIT OF GARLIC BUTTER, AND IN THAT, I'M JUST GOING TO TAKE AND DRIZZLE IN SOME CHIVES, SOME FRESH CHOPPED CHIVES.

AND THIS GARLIC CHIVE BUTTER IS GOING TO BE EXCELLENT TO SERVE ALONG ON THE STEAK.

JUST LET THAT MELT DOWN.

JUST MELTED FRESH BUTTER WITH GARLIC AND CHIVES.

OK. NOW, THE MOST IMPORTANT THINGS WHEN IT COMES TO SLICING MEAT IS WHEN IT COMES OFF THE HIGH HEAT, YOU REALLY HAVE TO TAKE AND LET IT REST.

LET IT REST.

A MEAT ABOUT THIS SIZE WOULD REALLY TAKE ABOUT 5 MINUTES TO LET THE JUICES RELAX.

OTHERWISE, ALL THE JUICES FROM THE MEAT ARE GOING TO RUN ONTO YOUR CUTTING BOARD AND NOT REMAIN IN YOUR PLATE.

WE HAVE THE BEAUTIFUL SALMON.

JUST SEE HOW GORGEOUS THAT SALMON IS WITH THE CHAR.

AND YOU CAN ACTUALLY SERVE THE SALMON RIGHT ON TOP OF THE...OF THE BOARD.

MAYBE PUT A LITTLE MORE FRESH DILL ON... ON TOP.

AND FINISH IT OFF WITH A LITTLE EXTRA VIRGIN OLIVE OIL.

COME BACK OVER TO THE STEAK.

AND SLICE OUR STEAK KIND OF ACROSS THE GRAIN IN VERY THIN SLICES.

YOU CAN JUST SEE HOW PERFECT THE GRAIN IS ON THAT.

JUST A GORGEOUS PIECE OF MEAT.

AND WE'LL SERVE OUR BEAUTIFUL GRILL-ROASTED POTATOES.

AND WHO DOESN'T LIKE A LITTLE GARLIC CHIVE BUTTER ON THEIR SLICED MEAT?

JUST DRIZZLE A SMALL AMOUNT OF THAT OVER THE DISH.

A FEW MORE CHIVES.

A COUPLE CHIVE FLOWERS TO MAKE IT PRETTY.

SO HERE YOU HAVE A GREAT EXAMPLE OF SURF AND TURF WITH THE CEDAR-PLANK SALMON AND THE COUSCOUS AND THE ROASTED PEPPERS AND THE SLICED STEAK, GRILLED ASPARAGUS, AND YUKON POTATOES.

TO DO SOMETHING VERY QUICK, VERY EASY, IS JUST TAKE SOME CHOPPED CHOCOLATE, OR YOU CAN EVEN USE SOME CHOCOLATE CHIPS THAT I HAVE HERE, AND JUST MELT IT ON A SIDE BURNER ON A DOUBLE BOILER.

SO AGAIN, ONCE THE CHOCOLATE IS NICE AND MELTED AND IT'S SMOOTH...

THIS PART IS ACTUALLY DONE.

POUR A SMALL AMOUNT OF THE MELTED CHOCOLATE IN FIRST AND THEN BEGIN TO FOLD THE CHOCOLATE INSIDE.

YOU DON'T WANT TO PUT ALL YOUR CHOCOLATE IN THERE AT ONE TIME.

OTHERWISE, YOU'RE GONNA MAKE ONE BIG CHOCOLATE CHIP.

YOU'RE BASICALLY GOING TO TEMPER THE WHIPPED CREAM... WITH THE FIRST BATCH OF CHOCOLATE.

THEN WE'LL ADD IN SOME ADDITIONAL CHOCOLATE.

AND YOU HAVE A WONDERFUL EASY CHOCOLATE MOUSSE.

SO YOU COULD SERVE IT IN BOWLS.

YOU COULD PUT IT IN THE FREEZER, AND IT WOULD ALMOST BECOME, LIKE, A LITTLE BIT OF AN ICE CREAM.

OR SET IT UP FOR A SPECIAL OCCASION.

FILL A GLASS PARTWAY WITH THE CHOCOLATE MOUSSE.

THEN TAKE A DISC OF POUND CAKE OR SPONGE CAKE AND PRESS DOWN.

TAKE A LITTLE MORE... CHOCOLATE MOUSSE, PUT IT ON TOP.

THEN IF YOU REALLY WANT TO GILD THE LILY, JUST TAKE YOUR STRAWBERRY, DIP IT IN THE CHOCOLATE, AND PUT IT RIGHT ON TOP.

CAP IT WITH A FRESH MINT LEAF.

SO THERE YOU HAVE IT-- MY SURF AND TURF.

THE TURF--MARINATED SLICED STEAK WITH GARLIC BUTTER SAUCE, GRILLED ASPARAGUS, AND FIRE-ROASTED FINGERLING POTATOES.

FOR THE SURF, SPICE-RUBBED PLANK SALMON WITH NICELY CHARRED MULTICOLORED PEPPERS.

AND EASY-TO-DO CREAMY CHOCOLATE MOUSSE.

I'M GEORGE HIRSCH.

REMEMBER, IF I CAN DO IT, YOU CAN DO IT.

SEE YOU NEXT TIME.

FOR MORE ON RECIPES, ENTERTAINING LIFESTYLE TIPS, TV SERIES BLOG, AND SELECTED VIDEO CLIPS FROM TODAY'S SHOW, JOIN ME AT ChefGeorgeHirsch.com.

>> TO ORDER THE COMPLETE SEASON OF "GEORGE HIRSCH LIFESTYLE" CONTAINING ALL 13 EPISODES WITH GEORGE'S ORIGINAL RECIPES, INSPIRING LIFESTYLE SEGMENTS, AND COMPLETE HOW-TO ON DVD FOR $19.95, PLEASE VISIT ChefGeorgeHirsch.com.

>> MERCER CUTLERY IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE," PARTNERING WITH CHEFS FOR OVER 30 YEARS.

HOFFMAN MEDIA IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE" AND PUBLISHERS OF "CELEBRATE" MAGAZINE, HIGHLIGHTING THE MOST IMPORTANT EVENTS IN OUR LIVES.

INSPIRATION TO ENTERTAIN, DECORATE, AND CELEBRATE.

AND BY evite, A DIGITAL INVITATION AND PARTY PLANNING DESTINATION AND PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE," CELEBRATING YEAR-ROUND ENTERTAINING.