>> TODAY ON "GEORGE HIRSCH LIFESTYLE"...

I VISIT THE HISTORIC 1770 HOUSE, WHERE LOCAL HOSPITALITY HAS BEEN PRESERVED SINCE THE 18th CENTURY.

THEN I STEP INTO THE KITCHEN WITH A LOCAL BORN AND TRAINED CHEF WHO SERVES UP HIS PASSION IN EVERY DISH.

BACK IN MY OWN KITCHEN, I'M SQUEEZING FRESH MIMOSAS, AND A REFRESHING FRISEE CRAB SALAD WITH FRIED EGG AND BACON CROUTONS.

EASY MADE-FROM-SCRATCH LAMB SAUSAGE PATTIES.

AND I'M FLIPPING JOHNNYCAKES, TOPPED WITH COUNTRY MAPLE SYRUP AND SWEET BUTTER.

HI.

I'M GEORGE HIRSCH.

WELCOME TO "GEORGE HIRSCH LIFESTYLE."

[MUSIC PLAYING] >> 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.

>> THE HAMPTONS IS WELL-KNOWN FOR ITS BEAUTIFUL BEACHES AND QUAINT VILLAGES.

JOIN ME AS WE STEP BACK INTO A BIT OF HISTORY AND HOSPITALITY.

>> THE 1770 WAS FOR SALE.

AND IT NEEDED TO BE REJUVENATED AND BROUGHT BACK TO LIFE.

AND IT WAS SOMETHING THAT I THOUGHT REALLY WAS NEEDED IN THIS COMMUNITY.

DID WE SPRUCE IT UP INSIDE?

YES.

ABSOLUTELY.

DID WE TAKE THE GARDEN, WHICH IS, YOU KNOW, GORGEOUS.

MOST OF THE BONES WERE HERE.

WE JUST KIND OF ENHANCED IT.

YOU KNOW WHAT IT IS?

THE AGE.

>> MM.

>> AND, YOU KNOW, TODAY--HA HA, YOU KNOW, WITH THE NEW WOOD THAT'S GROWN YESTERDAY... >> HA HA!

>> BUILDING STUFF WITH IT, IT'S A LITTLE DIFFICULT.

YOU KNOW, WHEN YOU LOOK AT THE BEAMS IN THE ROOMS, IN THE DINING ROOM AND IN OTHER AREAS, THOSE ARE ACTUALLY STRUCTURALLY BEAMS.

THEY ARE BEAMS TO THE FLOOR JOISTS THERE.

THAT'S IT.

>> HOW MANY FIREPLACES ARE THERE?

>> WELL, THERE'S 1, 2, 3-- THIS IS 4, 5.

FIVE.

>> AND THEY'RE ALL UNIQUE.

>> YEAH.

THEY ALL ARE.

TO MY KNOWLEDGE, PROBABLY THE ONLY ONE OF THE ONLY BEEHIVE OVENS IN THIS COMMUNITY.

>> I BELIEVE THAT'S RIGHT.

YEAH, YEAH.

>> SO I WAS VERY DILIGENT ABOUT NOBODY DAMAGING THAT, YOU KNOW, BECAUSE THAT'S VERY SPECIAL.

AND IT'S VERY UNIQUE-- OUT HERE NOW.

I'M VERY FORTUNATE IN LIFE BECAUSE THE PEOPLE-- I'VE HAD GENTLEMEN THAT HAVE BEEN WITH ME, WHEN THEY WERE OUT OF HIGH SCHOOL, THERE ARE ASSOCIATES IN MY BUSINESS TODAY.

I MEAN, IT'S AMAZING, YOU KNOW?

>> THAT SAYS A LOT ABOUT A MAN.

>> YOU KNOW, THEY'RE THERE.

YOU KNOW, AND WE ALL EXPECT THE SAME OUT OF EACH OTHER.

EVERYBODY'S HONEST AND HARD WORKING.

>> WELL, GOOD THINGS TRICKLE DOWN.

>> YEAH.

WELL, OR UP.

[LAUGHTER] IT'S ALL ABOUT HOW YOU TREAT PEOPLE.

AND I THINK THAT'S WHAT WE INSTILL HERE.

>> SERVING BRUNCH CAN BE ABSOLUTELY AMAZING, ESPECIALLY WHEN YOU USE MY CRABMEAT AND BACON SALAD.

ALL RIGHT.

LET'S GET STARTED.

FIRST THING I WANT TO DO IS HEAT UP MY PAN.

I HAVE HERE SOME WONDERFULLY DOUBLE-SMOKED BACON.

AND WHAT I WANT TO DO IS JUST PREHEAT MY PAN SLIGHTLY.

NOW, YOU CAN SEE THIS SLAB OF BACON HAS A NICE RATIO OF LEAN TO FAT.

AND THAT'S REALLY GOOD WHEN IT COMES TO BACON.

SO WHAT I WANT TO DO IS TAKE AND CUT THE BACON INTO MEDIUM-SIZED DICED PIECES, WHICH ARE GOING TO BECOME A VERY CRUNCHY AND FLAVORFUL PART OF THIS DISH.

AND WE'LL CUT DOWN ABOUT 3 CHUNKS OF THE BACON.

CUT IT LENGTHWISE.

AND IT'S FUNNY.

WHEN IT COMES TO BACON, SOMETIMES IT'S REALLY IMPORTANT THAT THE BACON IS VERY WELL-CHILLED WHEN YOU'RE CUTTING IT, AND IT ACTUALLY CUTS DOWN VERY, VERY EASY.

AND I'LL TAKE MY BACON, DICE IT DOWN, AGAIN, TO ABOUT A MEDIUM SIZE.

YOU NOTICE HOW I WENT LENGTHWISE FIRST ON MY CUTS BEFORE I COME IN.

COME IN, COME IN.

COME IN.

WHAT I WANT TO DO IS A COMBINATION OF SWEAT SOME OF THE FAT OUT OF THE BACON AS WELL AS CRISP UP SOME OF THE LEAN PART--SOME OF THE MEAT PART--OF THE BACON.

AND YOU WANT TO COOK IT ON A LOW TO MEDIUM HEAT, NOT SO MUCH A HIGH HEAT, BECAUSE YOU WANT TO BE ABLE TO SWEAT OUT THAT FAT THAT'S INSIDE THE BACON.

NOW, WHILE THE BACON IS VERY, VERY SLOWLY COOKING, WE CAN BEGIN TO GO BACK AND START TO PUT TOGETHER OUR SALAD PART OF THE DISH.

YOU KNOW, FOR BRUNCH, IT'S KIND OF A LATE MORNING/MIDDAY TYPE OF MEAL.

IT'S SOMETIMES ONE OF THOSE LAZY-TYPE THINGS.

YOU KNOW, YOU HAVE A NICE BEVERAGE.

YOU'RE SITTING AROUND, READING THE PAPER, OR PEOPLE ARE JUST STOPPING BY.

SO YOU DON'T NEED TO HAVE A DISH THAT'S REALLY TOO COMPLICATED.

SO WHAT KIND OF THE SIZZLE PART OF THIS DISH IS BESIDES, OF COURSE, THE BACON THAT'S SIZZLING, IS THE CRABMEAT.

AND I HAVE SOME BEAUTIFUL LUMP CRABMEAT.

SO I HAVE SOME FRISEE, WHICH IS ACTUALLY THE BEGINNING OF CHICORY.

THIS IS THE YOUNG STAGE OF CHICORY BEFORE IT HAS A CHANCE TO REALLY GREEN UP.

AND OVER HERE WE HAVE SOME RADICCHIO THAT I'M PICKING PURELY FOR THE COLOR.

SO WHAT I REALLY LIKE TO DO WITH THE RADICCHIO IS JUST PUT A LITTLE BIT ON THE PLATE FOR COLOR.

IT'S NOT SO MUCH FOR FLAVOR.

EVERYTHING IS PRETTY LIGHT IN THIS PLATE.

SO WE JUST PUT A COUPLE LEAVES AROUND THE PLATE JUST TO FLATLY DRESS IT.

SO I'LL TAKE A COUPLE OF THE BELGIAN ENDIVE LEAVES AND JUST PUT THEM ON THE PLATE AND THEN ARRANGE SOME BLANCHED GREEN BEANS ON THE PLATE.

LET'S GO BACK AND CHECK THE BACON.

SO ONCE THE BACON IS DONE WHAT I WANT TO DO IS TAKE AND...JUST DRAIN THE BACON.

DRAIN ALL THAT BACON FAT.

TAKE THE BACON OFF THE FIRE, OR OFF THE BURNER.

I'LL PUT IT BACK IN THE PAN.

I'VE REMOVED IT OFF THE BURNER, BUT IT'S STILL SLOWLY, SLOWLY COOKING WITH A LITTLE AFTER-HEAT.

I'LL START IT WITH A COUPLE DROPS OF OLIVE OIL.

JUST A COUPLE DROPS OF THE OLIVE OIL.

AND I'LL CRACK MY EGG IN THE PAN.

LET IT SLOWLY COOK.

THEN WHAT I WANT TO DO IS JUST DRIZZLE A SMALL AMOUNT OF THAT HOT BACON FAT RIGHT ON TOP OF THE YOLK.

JUST A LITTLE BIT.

SEE IT SIZZLE RIGHT ON TOP?

NOW, YOU WANT TO MAKE SURE YOU COOK THE EGGS AT A LOW TO MEDIUM HEAT.

IF THE HEAT GETS TOO HOT, JUST TAKE AND SLIDE THE PAN OFF TO THE SIDE.

I CAN GO BACK AND FINISH THE CRABMEAT AND TOP IT RIGHT ON THE SALAD.

NOTICE I LEFT IT ON TOP OF THE ICE BATH UNTIL THE VERY LAST MOMENT?

THE VERY LAST MOMENT.

AND TO DRESS THIS SALAD, IT'S NOTHING FANCY.

AGAIN, NICE AND EASY DOES IT.

EASY, PEASY.

A LITTLE EXTRA VIRGIN OLIVE OIL.

A FEW DROPS OF FRESH LEMON.

YOU DON'T WANT TO USE, REALLY, VINEGAR WITH THE CRABMEAT.

IT'D KIND OF BE A SIN TO SPOIL THAT.

THE LEMON JUST MAKES IT LIVEN RIGHT UP.

NOW I'LL BRING THE SALAD BACK OVER TO THE EGGS.

TAKE OUR TWO EGGS AND PLATE THEM RIGHT ON THE END OF THE SALAD.

TUCK THEM IN RIGHT ON THE END.

TAKE SOME OF OUR BEAUTIFUL BACON CROUTONS AND PUT THEM ON TOP.

THIS WAY YOU'RE GETTING SOME OF THAT GREAT BACON IN EVERY PLATE.

MAYBE A LITTLE FRESH GROUND BLACK PEPPER ON TOP OF THE EGGS.

SO THERE YOU HAVE IT, A VERY SIMPLE SALAD FOR BRUNCH-- A WONDERFUL CRABMEAT SALAD WITH BACON.

HAVE I GOT AN EYE-OPENING BEVERAGE FOR YOU FOR BRUNCH!

I'M GOING TO MAKE MY VERY REFRESHING PROSECCO MIMOSA.

SO I WANT TO TAKE MY FRESH JUICE ORANGE, AND I WANT TO PRESS IT AND ROLL IT DOWN.

NOW, YOU COULD DO THIS JUST WITH A KNIFE AND A FORK IN A BOWL.

I'M GONNA USE MY PRESS HERE.

SO I WANT TO GET EVERY DROP OF THAT BEAUTIFUL JUICE IN A CUP TO USE WITH THE PROSECCO.

NOW, I'M GOING TO USE A PROSECCO FOR THIS BEVERAGE, WHICH, OF COURSE, IS FROM THE VENETIAN, OR THE VENEZIA AREA, OF ITALY.

AND I LIKE TO USE PROSECCO A LITTLE BIT MORE WHEN I'M ADDING ANY TYPE OF FLAVORING TO THE DRINK BECAUSE IT HOLDS UP SO MUCH BETTER THAN, LET'S SAY, A REGULAR CHAMPAGNE WOULD.

MOST CHAMPAGNE DOESN'T REALLY NEED ANY ADDITIVES TO IT WHEREAS A PROSECCO IS ACTUALLY KIND OF NICE WITH THE ADDITION OF, LET'S SAY, A LITTLE ORANGE JUICE.

SO I WANT TO PUT IN JUST A SMALL AMOUNT OF ORANGE JUICE, FRESH SQUEEZED ORANGE JUICE.

AND THE PROSECCO, WHAT I WANT TO DO IS JUST LOOSEN THE CAGE, TAKE IT OFF, AND THEN VERY, VERY SIMPLY ON A WELL-CHILLED BOTTLE, IS JUST TURN THE BOTTLE BACK AND FORTH UNTIL IT GENTLY EASES OUT.

YOU DON'T WANT TOO LOUD OF A POP.

YOU DEFINITELY DON'T WANT ANYTHING TO COME OUT OF THE BOTTLE, BECAUSE THE BUBBLES IS REALLY--IS WHERE ALL THE MONEY IS IN THIS DOUBLE FERMENTED BEVERAGE.

I'LL POUR A GENEROUS POUR IN EACH GLASS.

AND YOU CAN SEE THAT GOLDEN COLOR OF THE PROSECCO.

AND YOU HAVE A LITTLE HINT OF THE PULP FROM THE FRESH ORANGES.

AND NOW IS WHERE IT REALLY BECOMES REFRESHING AND WONDERFUL FOR BRUNCH.

I'LL PUT A DOLLOP OF LEMON SORBET IN THE GLASS.

SO IT BECOMES REALLY REFRESHING.

WHAT A GREAT WAY TO START THE MORNING.

CHEERS.

JOIN ME AS I STEP INTO THE KITCHEN WITH A FELLOW CHEF WHO EMBODIES THE JOY OF COOKING.

NOW, MICHAEL, A LOT OF THE THINGS ON YOUR MENU ARE SEASONAL.

YOU CHANGE THEM, AND YOU'RE ABLE TO UTILIZE.

YOU'RE NOT ONLY SOURCING INGREDIENTS LOCALLY, BUT YOU YOURSELF ARE INDIGENOUS TO THE HAMPTONS.

YOU GREW UP HERE AS A CHEF.

>> YEAH, I DID, ACTUALLY.

I WAS BORN AND RAISED HERE.

A FEW GENERATIONS.

AND WE ALWAYS KIND OF GREW UP EATING WITH THAT "FARM TO TABLE" SORT OF, YOU KNOW, IDEA.

IT'S JUST SOMETHING THAT YOU REALLY PICK UP GROWING UP OUT HERE, WHETHER IT'S LOCAL FISH OR-- I REMEMBER BEING A KID AND CLIMBING WITH MY FEET.

YOU KNOW, SNAPPER FISHING IN THE SHINNECOCK CANAL AND DOING A LOT OF FUN THINGS LIKE THAT.

AND I THINK IT'S JUST PART OF OUR CULTURE OUT HERE.

AND AS POPULAR AS SLOW FOOD AND FARM TO TABLE COOKING HAS BECOME OVER THE PAST 10 YEARS, I THINK IT'S SOMETHING THAT'S BEEN PRACTICED HERE FOR MANY, MANY YEARS.

GENERATIONS.

>> AND THAT'S WHAT PEOPLE DON'T REALIZE ABOUT THE HAMPTONS.

PEOPLE THINK ABOUT THE HAMPTONS, IT'S 8 WEEKS, 10 WEEKS OF THE SUMMER.

YOU'VE LIVED IN THE HAMPTONS YOUR ENTIRE LIFE.

AND IT'S NOT A FAD.

I MEAN, IT'S A WAY OF LIFE.

>> KEEPING FOOD AND ENTREES, ET CETERA, TO A FEW SIMPLE INGREDIENTS, HIGHLIGHTING A FEW REALLY GOOD THINGS; NOT OVERDOING IT, OVERWORKING IT.

THIS IS A NATURALLY RAISED BIRD.

IT COMES FROM PENNSYLVANIA.

IT'S ABOUT A 3-1/2-POUND CHICKEN, WHICH IS GREAT FOR ME FOR TWO PORTIONS.

WE'RE GONNA POP IT IN THE PAN.

THE KEY TO THE CHICKEN, OBVIOUSLY, IS PEOPLE LOVE CRISPY SKIN.

>> MM-HMM.

>> AND WE TRY TO GET THE SKIN CRISPY WHILE KEEPING THE BIRD STILL VERY MOIST AND FRESH.

I LIKE TO COOK THE BIRD JUST ON THE SKIN SIDE.

I ROAST IT IN THE OVEN FOR 10 OR 12 MINUTES.

YOU KNOW BOK CHOY HAS A PEPPERINESS TO IT THAT'S SO REALLY, VERY INTERESTING.

YOU GET A REAL PEPPER FLAVOR FROM IT.

THIS IS MY SWEET POTATO PUREE.

VERY SIMPLY DONE.

AGAIN, WHATEVER YOUR SORT OF FAVORITE INGREDIENTS ON THAT SWEET POTATO PUREE ARE, YOU CAN USE THEM.

SOME PEOPLE USE A LITTLE BROWN SUGAR.

BUT LIKE I SAID, FOR ME, IT'S THE MAPLE SYRUP AND THE SOY SAUCE REALLY MAKE THAT FOR ME.

>> WHEN YOU TALK ABOUT FOOD AND YOU START DESCRIBING, I DON'T KNOW IF ANYONE EVER POINTED THIS OUT TO YOU, YOUR LEVEL OF EXCITEMENT JUST GETS MORE AND MORE AND MORE AS YOU GO ALONG... >> YEAH.

>> SO I CAN SEE THE PASSION REALLY BEHIND THE FOOD AND YOUR COOKING.

>> WELL, NOT EVERYBODY CAN SAY THEY REALLY LOVE WHAT THEY DO.

AND I'M BLESSED, AS YOU ARE, I'M SURE--VERY, VERY BLESSED TO BE ABLE TO DO WHAT I LOVE.

AND THAT'S REALLY A BIG PART OF IT.

THAT'S WHY I SHOW UP EVERY DAY AND DO THE BEST I CAN.

AND PEOPLE SAY, "OH, YOU KNOW, IT'S REALLY TOUGH COOKING, AND IT MUST BE A REALLY HARD JOB."

BUT, YOU KNOW, I DISAGREE.

I LOVE WHAT I DO, AND I WOULDN'T HAVE IT ANY OTHER WAY.

I COULDN'T SIT IN AN OFFICE AND PUSH A PEN.

THIS IS FOR ME.

>> IT SHOWS.

>> THANKS.

I APPRECIATE IT.

>> A REALLY GREAT BRUNCH ALWAYS HAS VERY GOOD SAUSAGE.

MY RECIPE FOR LAMB SAUSAGE SERVED WITH A SIDE OF JOHNNYCAKES WILL SURELY MAKE YOU FLIP.

LET'S GET STARTED.

I'M GONNA START WITH ABOUT A TEASPOON OF SALT.

AND I'M GONNA MAKE A LITTLE SPICE RUB.

GROUND LAMB ACTUALLY IS REALLY ACCEPTABLE TO VERY HIGHLY SEASONED FOODS.

SO I PUT THE SALT IN WITH A LITTLE PAPRIKA, A MIXTURE OF GROUND ROSEMARY, THYME, AND BASIL.

I'M GONNA PUT A TEASPOON OF GROUND GARLIC POWDER--THIS WAY, IT REALLY BLENDS IN WELL WITH THE MEAT--AND THEN A TABLESPOON OF FRESH CHOPPED PARSLEY.

AND TO THAT I'LL ADD IN SOME FRESH CHOPPED GREEN ONION OR SCALLION, WHICH REALLY GIVES IT A BIT OF A ZING INTO THE PATTY.

SO THE FIRST THING I WANT TO DO IS--WHEN YOU COME TO THE LAMB OF A CHOPPED MEAT, ANYTIME YOU'RE MAKING SAUSAGE, HAMBURGERS EVEN, YOU WANT TO MAKE SURE YOUR CHOPPED MEAT IS REALLY, REALLY COLD.

SOMETIMES YOU CAN EVEN ICE UP THE BOWL AHEAD.

PUT IT IN THE FRIDGE, OR EVEN THE FREEZER, AND MAKE SURE IT'S VERY, VERY COLD.

NOW, THAT'S GONNA HELP THE BINDING OF THE PATTIES, OR THE SAUSAGE IN THIS CASE.

I'LL ADD IN ONE FRESH EGG.

I MADE A LITTLE WELL INSIDE.

AND THEN I'M GOING TO ADD IN THE SPICE MIXTURE.

AND THEN TO THAT I WANT TO GRIND IN A LITTLE FRESH GROUND NUTMEG.

JUST A COUPLE SWIPES OF FRESH GROUND NUTMEG.

I'LL PUT IN A GENEROUS AMOUNT OF FRESH GROUND BLACK PEPPER.

AND THE SAUSAGE IS GENERALLY VERY HIGHLY SEASONED.

IT TAKES VERY WELL AND HOLDS UP VERY WELL TO ALL DIFFERENT TYPES OF VERY PREDOMINANT SPICES.

I'LL GIVE IT A GOOD MIX.

AND THE REASON WHY I WAS ABLE TO PUT THE EGG DIRECTLY IN THERE INSTEAD OF BEATING IT BEFORE, BECAUSE I'M DOING A REALLY GOOD MIX WITH MY HANDS.

SO FOR 1 1/2 POUNDS OF LAMB, ONE EGG IS ACTUALLY VERY FINE FOR THE BINDING.

SO FOR THE SAUSAGE, THESE ARE GOING TO BE SAUSAGE PATTIES.

SO WHAT I WANT TO DO IS SHAPE THEM INTO A ROUND OR EVEN AN OVAL SHAPE.

THERE'S NO NEED TO HAVE, LIKE, A CASING ON THE MEAT.

BUT WE JUST TRY AND MAKE THEM ALL EQUAL IN SIZE.

THIS WAY, THEY'RE ALL GOING TO COOK EXACTLY AT THE SAME TIME.

NOW, A GOOD IDEA IS TO MAKE THE SAUSAGE PATTIES UP AHEAD-- AT LEAST AN HOUR OR TWO AHEAD-- AND PUT THEM IN THE FRIDGE.

YOU MOST CERTAINLY CAN MAKE THEM UP THE NIGHT BEFORE.

AGAIN, IF YOU'RE ABLE TO MAKE THEM UP AHEAD, THE PATTIES WILL BE MUCH MORE HIGHLY SEASONED.

IT WILL HAVE A CHANCE FOR THE MEAT TO PICK UP ALL THE FLAVOR OF THE SEASONING.

OK, LET'S TAKE THE SAUSAGE PATTIES, PUT THEM IN THE FRIDGE FOR ABOUT TWO HOURS.

AND THEN WE'LL COME BACK AND FRY THEM OFF.

OK, MY PATTIES ARE WELL-CHILLED.

AND SINCE THE PATTIES ARE WELL-CHILLED, I ALSO WANT TO MAKE SURE MY FRY PAN AND MY LARGE SAUTE PAN IS ALSO VERY, VERY HOT, ESPECIALLY IN THE BEGINNING.

I WANT THE MEAT TO KIND OF SIZZLE AND SEAR WHEN THEY HIT THE PAN.

I WANT A NICE CRUST ON THE BOTTOM OF THE SAUSAGE PATTIES.

SO AGAIN, WE CAN TEST IT BY JUST PUTTING A LITTLE PIECE IN THERE.

AND THEN IF YOU HEAR A SIZZLE AND YOU SEE A SIZZLE, THEN YOU KNOW IT'S READY TO START.

SO WE'LL START THEM ON A HIGH HEAT.

AND I'LL PUT THEM IN GOING ALL IN THE SAME DIRECTION.

[SIZZLING] THIS WAY, I'LL KNOW WHICH WAY TO TURN THEM WHEN IT'S READY.

SO NOW THAT THE SAUSAGE PATTIES ARE SIZZLING UP, IT'S A GOOD TIME TO START MY JOHNNYCAKE RECIPE.

AND IT'S VERY EASY BECAUSE THERE'S ONLY, REALLY, 4 INGREDIENTS.

IT'S A VERY OLD AMERICAN-TYPE RECIPE.

YOU KNOW, YOU THINK HOW A REGULAR PANCAKE IS.

BUT WE CAN TAKE CLAIM OF JOHNNYCAKES BECAUSE IT'S MADE FROM FINE GROUND CORNMEAL.

AND TO THAT I'M GOING TO ADD IN A TEASPOON OF SALT, A TABLESPOON OF SUGAR, AND THEN UP TO ABOUT 1 3/4 CUPS OF MILK.

I SAY UP TO 1 3/4 CUPS OF MILK BECAUSE IT IS SLIGHTLY VARIABLE DEPENDING UPON SOMETIMES THE CORNMEAL.

AND ALSO THE HUMIDITY IN THE AIR MIGHT AFFECT IT BY A TABLESPOON OR SO.

SO WE WANT TO MAKE IT INTO A VERY THICK BATTER THAT WE'LL PUT ON A 375-DEGREE GRIDDLE.

AND MAKE IT A LITTLE THINNER.

OK, WE'LL LET THE BATTER SIT A MOMENT.

AND WE'LL JUST CHECK BACK ON OUR SAUSAGES TO SEE HOW THEY'RE DOING.

AND I'LL JUST CHECK THE FIRST ONE.

LIGHTLY FLIP IT OVER, AND IT'S NICELY BROWN.

YOU SEE, AGAIN, THE KEY TO THE SAUSAGE PATTY IS REALLY JUST MAKING THEM AHEAD AND THEN LETTING THEM CHILL.

THE TWO BENEFITS IS THEY HOLD TOGETHER NICELY.

AND THE SECOND BENEFIT IS THE SEASONING BECOMES SO MUCH MORE PRONOUNCED IN THE PATTY.

AND THEN, OF COURSE, THE MOST COMMON SAUSAGE IN BREAKFAST SAUSAGE IS A PORK SAUSAGE.

BUT I THINK LAMB, ESPECIALLY, WHEN YOU'RE SERVING BRUNCH, KIND OF CHANGES IT ALL UP A LITTLE.

OK, A GOOD WAY YOU CAN CHECK AND SEE IF IT'S DONE AND IF IT'S AT A MEDIUM OR A MEDIUM-WELL CONSISTENCY-- JUST WITH A SPATULA, JUST TAKE AND PRESS DOWN LIGHTLY.

YOU CAN SEE THE RESISTANCE, THAT IT'S POPPING UP SO MUCH, IT'S TELLING ME IT'S TIME TO COME OFF.

SO LET'S PLATE THESE UP.

THE LAMB SMELLS ABSOLUTELY INCREDIBLE.

AND YOU CAN EVEN KEEP THESE WARM IN A 150-DEGREE OVEN, IF YOU HAD TO, FOR ABOUT 5, 10 MINUTES WHILE YOU MAKE THE JOHNNYCAKES.

OK. LET'S TAKE THE JOHNNYCAKE BATTER BACK TO THE GRILL.

NOW, THE JOHNNYCAKES CAN ALSO BE COOKED UP IN THE SAME FRY PAN THAT YOU DID THE LAMB IN.

AND THAT GIVES IT A REALLY NICE TASTE.

IT KEEPS IT ON THE SAVORY SIDE.

BUT I'M GONNA PUT A LITTLE BIT OF A SWEET SPIN, SO YOU GET THE SAVORY WITH THE LAMB, AND YOU GET THE SWEET WITH THE GRIDDLE CAKE.

AND, AGAIN, IT'S SUCH A SIMPLE, EASY DISH.

ABSOLUTELY PERFECT FOR BRUNCH.

JUST A LITTLE BIT OF CORNMEAL AND MILK FINISHED WITH A LITTLE MAPLE SYRUP.

SO THERE YOU HAVE IT.

I'VE PLATED UP THE PERFECT BRUNCH-- FRESH SQUEEZED MIMOSAS, CRISP FRISEE SALAD WITH FRIED EGGS AND BACON CROUTONS, SAVORY LAMB SAUSAGE PATTIES, AND JOHNNYCAKES WITH SWEET COUNTRY BUTTER AND MAPLE SYRUP.

IF I CAN DO IT, YOU CAN DO IT.

WE'LL SEE YOU REAL SOON.

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.