>> TODAY ON "GEORGE HIRSCH LIFESTYLE," I GO SURF FISHING WITH MY GOOD BUDDY MARK TO CATCH STRIPED BASS.

THEN I STOP BY MY LOCAL CLAM BAR FOR THE FRESH CATCH.

IN MY HOME KITCHEN, I WHIP UP A CRISPY ROCK SHRIMP SALAD WITH PESTO AND GARLIC AIOLI.

MY LOCAL CATCH--A STEAMY SEAFOOD CHOWDER AND EVERYONE'S SOON-TO-BE FAVORITE SWEET APPLE STRAWBERRY RHUBARB PIE.

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.

>> YOU'RE ALWAYS BEING TOLD TO THINK BIG.

WELL, TODAY, I'M GONNA SUGGEST THAT YOU THINK SMALL BECAUSE I'M GONNA USE A VARIETY OF SMALL INGREDIENTS BUT WILL PUNCH A LOT OF FLAVOR, AND TO BEGIN WITH, LITTLE GRAPE TOMATOES, SOME NICE VINE-RIPE TOMATOES, WHICH ARE GOING TO GO PERFECT IN THIS SALAD, AND SOME MICROGREENS, SOME BEAUTIFUL BEET TOPS, LITTLE MICRO BEET TOPS.

THEY MIGHT BE SMALL, BUT, BOY, THEY HAVE A LOT OF FLAVOR, AND THEY'RE GONNA LOOK REALLY GOOD ON A SALAD PLATE.

AND THEN SOME ROCK SHRIMP.

OK.

THEY ARE MICRO.

THEY ARE SMALL, BUT THE ACTUAL NAME IS A ROCK SHRIMP, AND WHAT WE'RE GONNA WANT TO DO WITH THE ROCK SHRIMP IS MAKE, LIKE, A CORN CRUST, SEAR THEM OFF IN A CORN CRUST FOR THE SALAD, BUT WE'RE GONNA NEED TO MARINATE THEM, AND TO MARINATE THE ROCK SHRIMP, WE'RE GOING TO USE A MILK MARINADE, BUT I'M GOING TO TURN THIS INTO A BUTTERMILK MARINADE.

TO DO THAT, I'M GOING TO TAKE A FEW DROPS OF FRESH LEMON AND JUST SQUEEZE IT INTO THE MILK.

FOR ABOUT A HALF A CUP, YOU NEED ABOUT A TEASPOON OF LEMON JUICE, AND YOU CAN ALSO USE A LITTLE WHITE VINEGAR, BUT I WANT THE FLAVOR OF THE LEMON ESPECIALLY WITH THE SHRIMP.

TO ADD INTO THE MILK OR THE BUTTERMILK, I ALREADY GRATED SOME FRESH-GRATED NUTMEG.

YOU MIGHT SEEM SOME NUTMEG UP ON TOP, A LITTLE BIT OF POWDERED GARLIC, AND THAT'S GONNA CONTRIBUTE REALLY, REALLY NICE TO THE DISH.

I'M GOING TO ADD IN A FEW PEPPERCINO FLAKES, SOME HOT RED PEPPER INTO THE BUTTERMILK.

THEN I'M GOING TO ADD IN A MIXTURE OF DRIED HERBS.

I HAVE A LITTLE FRESH BASIL THAT'S BEEN DRIED AND SOME FRESH THYME.

JUST VERY, VERY SIMPLY THOSE TWO HERBS WILL BE VERY, VERY NICE IN THE SHRIMP, AND I'M GOING TO ACTUALLY GRATE... A GOOD AMOUNT OF FRESH BLACK PEPPER RIGHT ON TOP OF THE SHRIMP.

SO YOU CAN TELL THE MILK IS ACTUALLY STARTING TO LOOK A LITTLE THICKER NOW THAT IT'S A BUTTERMILK.

SO YOU LET THE ROCK SHRIMP SIT INSIDE THE MILK FOR A SMALL AMOUNT OF TIME.

SO JUST DRAIN ALL THE EXCESS MILK OFF THE SHRIMP.

AND THEN LIGHTLY COAT THE SHRIMP WITH THE FLOUR AND THE CORNMEAL, AND IT'S KIND OF A TECHNIQUE ALMOST ANY TYPE OF BREADING.

YOU KNOW, YOU CAN USE ONE HAND FOR THE FLOUR END, AND YOU KEEP THE OTHER HAND KIND OF BEHIND YOUR BACK, YOU KNOW?

THIS WAY, THIS IS CLEAN, AND IT ALLOWS YOU TO MOVE A PAN, AND YOU DON'T GET THE FLOUR AND THE CRUST ALL OVER.

SO ONCE IT IS WELL COATED, THEN I'M GOING TO TAKE A SMALL AMOUNT OF OLIVE OIL.

SURE THIS COULD BE DEEP-FRIED.

I KNOW A LOT OF PEOPLE LIKE THE TASTE OF THE QUICK DEEP-FRIED FISH, BUT THIS ACTUALLY TO ME IS A CLEANER TASTE.

IT'S NOT--IT'S NOT AS GREASY.

AND A REALLY GOOD TECHNIQUE TO SEE IF YOUR PAN IS HOT ENOUGH IS BEFORE YOU THROW EVERYTHING IN AND YOU GO, "OH, IT'S TOO COLD"-- NOW IT BEGINS TO PICK UP ALL THE OIL--IS JUST PUT ONE LITTLE PIECE IN THERE.

FIRST OF ALL, I AN HEAR THE SIZZLE, BUT I CAN SEE IT START TO TAKE PLACE.

SO IT ALL GOES VERY, VERY QUICKLY AT THIS STAGE.

VERY QUICKLY.

AND WHAT'S NICE ABOUT FRYING THIS WAY, PAN FRYING IS THEY ARE NOT GOING TO BE GREASY.

THEY'RE GONNA HAVE A BEAUTIFUL OLIVE OIL FLAVOR.

AS YOU CAN SEE, I HAVE A DOUBLE STRAINING SYSTEM HERE WITH A LITTLE STRAINER AND A BOWL JUST TO LET THE EXTRA OILS DRIP OUT, BUT AT THE SAME TIME, I DIDN'T PUT IT ON PAPER TOWELS OR NEWSPAPER OR BROWN PAPER.

YOU COULD IF YOU WERE DOING A LARGE BATCH LAY IT OUT ON A SCREEN AND LET THE OILS COME OFF THAT WAY BECAUSE IF YOU PUT THE SEAFOOD OR THE FRIED FOOD ON TOP OF PAPER, IT ACTUALLY WILL START TO GET MORE SOGGY THAN LETTING AIR GET THROUGH IT.

SO LET'S BRING IT OVER AND FINISH UP OUR DISH, AND VERY SIMPLY, WE'RE GOING TO TAKE SOME OF OUR TOMATOES, PUT SOME OF OUR TOMATOES AROUND THE PLATE.

NOW YOU CAN SEE THAT I'M OPENING UP THE TOMATOES, I'M CUTTING THEM.

I'M OPENING UP THE TOMATOES BECAUSE AS YOU CAN SEE, THE WATER FROM THE TOMATOES ARE COMING OUT, AND THAT'S GONNA ADD FLAVOR.

IF YOU TAKE A TOMATO AND JUST PUT IT ON THE PLATE...

WHEN YOU EAT IT, ALL THE JUICES GO IN YOUR MOUTH.

WHAT I WANT TO HAVE HAPPEN HERE IS I WANT THE JUICE FROM THE TOMATOES TO ACTUALLY RUN OUT INTO THE OTHER FOODS AND HELP GIVE A LITTLE EXTRA FLAVOR TO THEM, AS WELL.

SO BASICALLY WE'LL JUST USE A VARIETY OF A COUPLE TOMATOES BOTH FOR FLAVOR AND FOR COLOR.

SOME YELLOW, ORANGE TOMATOES.

SOME...

SOME NICE HEIRLOOMS.

NOW I WANT TO HAVE MY DRESSING FOR THE ROCK SHRIMP, AND FOR THIS, I'M GOING TO JUST TAKE A SMALL AMOUNT OF AIOLI, WHICH IS JUST A--KIND OF LIKE A GARLIC MAYONNAISE.

A COUPLE NICE SPOONFULS OF THE PESTO.

AND THEN OF COURSE SOME MICROGREENS.

SOME OF OUR BEAUTIFUL ROCK SHRIMP AROUND THE GARLIC AIOLI.

AND IT'S VERY, VERY SIMPLE.

THERE'S NOT A LOT OF EXTRA SEASONING AND FLAVORING YOU HAVE TO DO FOR THIS.

IT'S ONE THAT NEEDS TO BE MADE REALLY AT THE LAST MOMENT AND THEN A COUPLE DROPS OF FRESH OLIVE OIL ON THE PLATE JUST DRIZZLED AROUND.

SO IN THINKING A LITTLE BIT SMALL, IT REALLY WORKS OUT FINE WITH THE MICROGREENS, THE ROCK SHRIMP, AND THE TOMATOES, BUT IT'S ALL ABOUT COOKING UP FRESH.

DOESN'T GET ANY BETTER THAN THAT.

MY FRIEND MARK AND I HIT THE SURF AT THE BASE OF MONTAUK POINT TO CAST A LINE FOR STRIPED BASS.

LET'S SEE WHAT'S BITING.

>> YOU KNOW, SURF CASTING IS--IT'S DIFFERENT BECAUSE YOU CAN FISH FROM THE BEACH WITH LIVE BAIT, OR WHAT WE'RE GONNA DO TODAY IS USING ARTIFICIAL LURES, YOU KNOW, HOPEFULLY DIFFERENT TYPES OF LURES THAT SIMULATE NATIVE BAIT, WHICH IS MUCH MORE ACTIVE.

I MEAN, YOU'RE CONSTANTLY THROWING AND RETRIEVING AND WORKING THE LURE, DEPENDING ON WHAT TYPE OF LURE.

>> WHAT DO YOU USE AS A GUIDE ON SWITCHING OUT THE LURES?

>> YOU KNOW WHAT, IT-- >> INSTINCT, OR IS IT JUST SWAG METHOD?

>> YOU KNOW, I MEAN, BOOKS HAVE BEEN WRITTEN ABOUT IT, BUT, YOU KNOW, I THINK AT THE END OF THE DAY IT'S JUST A LOT OF LUCK.

ACTUALLY, I ENJOY SURF FISHING MORE THAN BEING IN A BOAT.

PRIMARILY IT'S BECAUSE IT'S MORE INTIMATE.

I MEAN, YOU'RE IN THE WATER.

DEPENDING ON THE CONDITIONS, YOU KNOW, WATER'S SPLASHING ON YOU, YOU KNOW?

IT'S SORT OF--WHEREAS A BOAT, IT'S A LITTLE BIT MORE ONE STEP REMOVED.

>> WHAT'S SO SPECIAL ABOUT MONTAUK RIGHT HERE?

>> I THINK ONE OF THE THINGS THAT IT'S SO GOOD HERE IS BECAUSE OF THE PROXIMITY OF THE BAY SIDE AND THE OCEAN SIDE.

MONTAUK IS A PRETTY SPECIAL PLACE, AND OF COURSE FOR ME, YOU KNOW, PART OF FISHING IS NOT ONLY CATCHING BUT, YOU KNOW, YOUR SURROUNDINGS, AND WE LOOK AROUND, AND IT DOESN'T GET MUCH BETTER THAN THIS.

>> SOME DAYS, YOU GET THEM.

SOME DAYS, YOU DON'T.

>> YOU KNOW, THE MOST IMPORTANT THING IS JUST HANGING OUT WITH YOU, GEORGE, SPENDING A FEW HOURS.

YOU KNOW, THAT'S WHY IT'S CALLED FISHING, NOT CATCHING.

>> WELL, I HAD A GREAT TIME, MARK.

THANKS.

LET'S GET STARTED RIGHT AWAY WITH THIS DISH.

IT'S A SEAFOOD CHOWDER, AND SOMETIMES WHEN YOU THINK OF CHOWDERS YOU MIGHT THINK OF A NEW ENGLAND TYPE AND CREAMY.

HOWEVER, THIS ONE'S GONNA BE A LITTLE BIT DIFFERENT TODAY.

IT'S KIND OF ONE OF MY FAVORITE.

IT'S, LIKE, A MANHATTAN STYLE, BUT IT'S A SEAFOOD CHOWDER, WHICH I'LL INCLUDE A WHOLE VARIETY OF SEAFOOD.

SOME BEAUTIFUL LITTLENECK CLAMS.

THESE ARE CULTURED MUSSELS.

THE BARNACLES HAVE ACTUALLY BEEN SCRAPED OFF IT, AND SOME NICE SQUID, WHICH WE'LL CHOP UP, AND A LITTLE FOR THE BASE OF THE SEAFOOD.

WE'LL USE SOME CODFISH.

SO LET'S GET OVER TO THE SOUP POT, DICE A LITTLE OF THE ONION.

WE'LL JUST CHOP THE FENNEL DOWN.

OK. NOW THAT I HAVE A COUPLE OF THE AROMATICS READY, WE CAN BRING THEM OVER TO THE SOUP POT AND LET IT BEGIN TO START COOKING.

WE WANT TO SWEAT ALL THE VEGETABLES TOGETHER FIRST.

WE WANT TO BRING ALL THE FLAVORS OF THE VEGETABLES UP BEFORE WE PUT IN ANY OF THE BROTH.

I DO THAT IN ALL MY SOUP PREPARATIONS.

I WANT ALL THE FLAVORS TO COME UP OUT OF THE PAN BEFORE I ADD IN MY LIQUID.

IT BECOMES SO MUCH MORE SWEETER THAT WAY.

AND THEY CAN GO IN THE POT, AS WELL.

BASE VEGETABLES ARE IN THE POT.

POUR IN THE TOMATO.

I'LL THROW IN THE BAY LEAVES.

I HAVE SOME FRESH BAY LEAVES THAT WENT IN THERE.

A LITTLE PEPPERCINO.

MY OWN FRESH BASIL THAT WAS DRIED LAST SEASON.

LET THE TEMPERATURE COME UP.

WHAT WE'RE DOING IS WE'RE SLIGHTLY ROASTING THE TOMATOES IN WITH THE VEGETABLES.

YOU CAN SEE WITH THE YUKON POTATO THAT THERE'S A NICE YELLOW COLOR TO THE MEAT OF THE POTATO, AND IT DOES OFFER A NICE SWEETNESS LATER WHEN YOU'RE EATING YOUR SOUP.

ADD IN MY POTATOES.

YOU CAN USE A VEGETABLE BROTH AT THIS STAGE.

YOU COULD USE ALL CLAM JUICE, OR YOU COULD USE A COMBINATION OF MAYBE A LITTLE CLAM JUICE, A LITTLE FISH BROTH.

WE'LL PUT THE CLAMS IN, AND THE CLAMS DON'T TAKE TOO LONG, AND THEY TELL YOU WHEN THEY'RE DONE BECAUSE THEY'LL OPEN UP.

SO WE'LL PUT OUR LITTLENECKS INSIDE.

YOU COULD OF COURSE HAVE THE CLAMS ALREADY SHUCKED.

YOU COULD HAVE YOUR FISHMONGER SHUCK THEM.

SO JUST STIR THAT AROUND AND LET IT SIMMER GENTLY.

AND THEN THE THING THAT WILL TAKE, AGAIN, THE NEXT AMOUNT OF TIME WILL BE THE CODFISH.

SO, AGAIN, IF YOU WERE SERVING THIS AS A BIG PLATTER, YOU COULD TAKE THE COD ITSELF AND JUST PUT THE WHOLE PIECE IN THERE AND LET IT NICELY POACH.

OH, THAT WOULD BE SO GOOD.

I LIKE THAT SOMETIMES ON CHRISTMAS EVE DINNER WHEN I'M DOING THE 7 FISHES.

I'LL DO, LIKE, A WHOLE COD AND PUT IT IN THE DISH, OR IN THIS CASE TODAY, I TOOK SOME OF THE EXCESS MOISTURE OFF THE COD.

I JUST WANT TO CUT IT DOWN BECAUSE IT'S GOING TO BE A CHOWDER.

IT WILL BE A SOUP.

AND JUST CUT IT DOWN INTO LARGE CHUNKS.

GENTLY PUT THAT IN AND LET IT JUST POACH ALONG, AND IT'S GONNA ADD SO MUCH EXTRA FLAVOR TO THE SOUP.

CALAMARI OR SQUID ACTUALLY GOES FROM DONE PERFECTLY TO ACTUALLY BEING OVERCOOKED.

YOU DON'T WANT THEM TASTING KIND OF LIKE RUBBER BANDS.

IN GOES OUR CALAMARI.

NOW I'M ADDING IN SOME OF THE TENTACLES FROM THE CALAMARI, AND AGAIN, THEY'LL MAKE A NICE PRESENTATION.

BESIDES ADDING IN FLAVOR, THEY KIND OF WILL LOOK NICE WHEN THEY'RE PLATED UP.

AGAIN, JUST GENTLY STIR IT IN.

THE CALAMARI ACTUALLY GIVES A NICE LITTLE VENETIAN FEEL TO THE DISH.

YOU KNOW, I SPENT MANY TIMES OVER IN VENICE, AND EACH TIME, IT'S MORE MAGICAL.

AND THE MUSSELS WILL GO IN ON TOP.

THE MUSSELS DON'T TAKE THAT LONG AT ALL.

THEY ONLY TAKE ABOUT 2-3 MINUTES.

SO THEY KIND OF PUT IN NEAR THE END, AND WE JUST WANT THEM TO STEAM ON TOP.

JUST PUT THEM IN.

LET THEM STEAM NICE AND SLOW.

NICE AND GENTLE.

AND NOW WHAT I WANT TO DO IS JUST LET THE CHOWDER, THE SEAFOOD CHOWDER JUST INFUSE LIGHTLY.

EARLIER I ADDED IN SOME OF MY DRIED BASIL, I ADDED IN BAY LEAVES, BUT NOW I WANT TO ADD IN A LITTLE OF THE FRESH HERBS TOWARDS THE FINISHING.

JUST THE MAGICAL PART.

GIVE THEM THAT FRESH FEEL, AND AGAIN, JUST LIKE I WAS RUBBING THE DRIED HERBS, I'M LIGHTLY TEARING SOME OF THE FRESH ONES, RELEASING THE OILS OUT.

AGAIN, SOME FRESH PARSLEY, AND I HAVE HERE A LITTLE OREGANO THAT HAS BEEN FLOWERING, AND I'M JUST GONNA BREAK OPEN A COUPLE OF THE FLOWERS ON TOP.

AND THEN JUST LET IT GENTLY SIMMER.

KIND OF GO THROUGH AND PLATE UP AN ASSORTMENT OF SOME OF THE FISH.

THIS IS REALLY, REALLY A NICE DISH.

LET'S JUST GIVE A TASTE TO THE BROTH.

OH, MY GOSH!

IF I WASN'T ALREADY HOME, IT WOULD MAKE ME HOMESICK FOR LONG ISLAND.

LET'S TRY SOME OF THE FISH.

THAT'S A CHOWDER.

HA HA HA!

THAT'S A CHOWDER.

LET'S GO BEHIND THE LINE WITH MY PAL BRIAN AT ONE OF MY FAVORITE HAMPTON SPOTS, WHERE THE SEASONAL FISH AND SHELLFISH IS SOURCED FROM LOCAL FISHING BOATS IN THE LOCAL BAY.

IT'S FUNNY.

BRIAN, YOU MAKE EVERYTHING LOOK SO EASY, BUT WHAT PEOPLE DON'T REALIZE THE PREPARATION THAT GOES IN BEFORE SERVICE.

HAVING EVERYTHING FILLETED, HAVING EVERYTHING PROPORTIONED.

YOU CAN MAKE IT LOOK LIKE YOU'RE DOING A BALLET.

>> YEAH.

HA HA!

YOU GOT TO BE READY.

YOU GOT TO BE READY FOR WHEN THE HIT COMES, YOU KNOW?

>> ONE OF THE THINGS PEOPLE LIKE TO DO WHEN THEY COME TO THE CLAM BAR IS ALWAYS HAVE SOME NICE FRESH RAW CLAMS AND OYSTERS.

WHAT'S SPECIAL ABOUT THE OYSTERS THAT YOU GET?

>> THE OYSTERS WE'RE SELLING NOW ARE MONTAUK PEARL OYSTERS.

IT'S A GUY--WELL, ACTUALLY TWO GUYS IN MONTAUK, AND THEY HAVE AN OYSTER FARM IN LAKE MONTAUK.

>> NOW ONE OF THE THINGS THAT I KNOW IS REALLY POPULAR AT HE CLAM BAR IS THE LOBSTER ROLL.

>> LOBSTER ROLL.

YEP.

THAT IS OUR NUMBER ONE SELLER.

LOBSTER MEAT, CELERY, A LITTLE MAYONNAISE.

IS THERE ANYTHING ELSE THAT GOES IN THERE?

THERE MIGHT BE.

>> JUST DON'T DO ANYTHING TO MESS IT UP.

JUST DON'T MESS IT UP.

>> THERE MIGHT NOT BE.

IT'S TOP SECRET, BUT I WILL SAY SOME PLACES GO A LITTLE OVERBOARD, WHETHER IT'S DILL OR WHATEVER SPICE THEY WANT TO PUT IN.

JUST KEEP SIMPLE.

>> SO HOW MANY LOBSTERS WILL GO THROUGH ON A LOBSTER ROLL IN THE SUMMER?

>> HOW MANY POUNDS OF LOBSTER?

>> YEAH.

>> THOUSANDS.

HA HA!

>> THOUSANDS?

>> YEAH.

OVER 5,000 POUNDS I'D SAY.

>> OH, MY GOSH.

>> YEAH.

WE'VE BEEN BUYING OUR LOBSTERS OFF A GUY IN MONTAUK FOR OVER 30 YEARS NOW.

THE MISTY ROLL IS THE NAME OF HIS BOAT, AND I CALL HIM THE DAY BEFORE, AND I TELL HIM I WANT 100 POUNDS OR 200 POUNDS, AND HE SHOWS UP HERE ABOUT 3:00, 4:00 IN THE AFTERNOON.

>> YOU DON'T GET ANY FRESHER THAN THAT.

SO WHAT'S THE CLAM BAR'S WINNING SECRET SECRET?

KEEP IT SIMPLE AND KEEP IT FRESH.

THE SECRET TO MAKING A REALLY GOOD PIE IS AS EASY AS COUNTING DOWN 3, 2, 1, ESPECIALLY WHEN YOU'RE USING MY 3, 2, 1 PIE DOUGH RECIPE, AND TO START OFF WITH, WE HAVE HERE 3 PARTS FLOUR, 2 PARTS FAT--OR BUTTER, WHICH IS GONNA GIVE IT A LITTLE EXTRA FLAVOR--AND SOME LIQUID, 1 PART LIQUID, IN THIS CASE ICE-COLD MILK.

NOW FOR THE PIE CRUST, I HAVE STARTED OUT WITH A CUP AND A HALF OF FLOUR, AND TO THE FLOUR, I WANT TO ADD A COUPLE ADDITIONAL DRY INGREDIENTS.

I'LL ADD IN 1/2 TEASPOON OF BAKING POWDER AND 1/2 TEASPOON OF SALT AND THEN A TEASPOON OF SUGAR.

IT JUST SWEETENS THE CRUST A LITTLE BIT MORE FOR ME AND MAKES IT A LITTLE MORE OF A BROWNER COLOR AND A LITTLE SWEETER AND KIND OF A CAKIER CONSISTENCY, AND THEN THE NEXT INGREDIENT THAT WILL GO IN IS GOING TO BE THE BUTTER, AND THE BUTTER SHOULD BE ACTUALLY ICE-COLD.

SO YOU JUST KEEP BREAKING IT UP AND BREAKING IT UP UNTIL THE BUTTER IS TOTALLY BROKEN DOWN INTO SMALL, PEANUT-SIZED PIECES ALMOST LIKE THAT, AND THAT'S HOW YOU OBTAIN A REAL FLAKY PIE CRUST, AND THEN YOU CAN FINISH WITH THE REST OF THE MILK.

IDEALLY IF YOU CAN, LET IT REST AT LEAST 24 HOURS.

PUT IT IN THE REFRIGERATOR.

THE BEAUTIFUL STRAWBERRIES, THE TART GREEN GRANNY SMITH APPLES, AND THE SWEET AND SOFT AND TENDER GALA APPLES.

AND MY LOCAL HAMPTONS FAVORITE HERE, RHUBARB.

WHEN IT'S IN SEASON, YOU CAN FIND THE RHUBARB BEING USED IN EVERYTHING.

SO NOW WHAT WE WANT TO DO IS WE WANT TO SEAL IT ALL THE WAY AROUND, AND WHAT YOU WANT TO DO WITH YOUR THUMB IS BUILD A LITTLE EDGE.

NOW TO CRIMP IT, YOU JUST TAKE YOUR HANDS AND YOU CUT THE DOUGH... OFF THE EDGE.

AND NOW FOR REALLY A GOLDEN LOOK TO THE PIE, LIGHTLY EGG WASH IT.

YOU KNOW, SOME PEOPLE JUST USE STRAIGHT MILK OR USE EGG WHITES.

I LIKE USING A WHOLE EGG BEATEN.

PREHEAT AN OVEN 450 DEGREES FOR 15 MINUTES.

AFTER THAT, LOWER THE TEMPERATURE TO 350 FOR 25-30 MINUTES.

LET IT SIT FOR ABOUT TWO HOURS.

OK.

IT'S NICE AND COOL, AND IT'S HAD A CHANCE TO SET, SO IT'S TIME TO CUT THE PIE.

SO YOU CAN SEE HOW BEAUTIFULLY THE RHUBARB HAS MELTED IN WITH THE APPLES AND THE STRAWBERRY HAS JUST CREATED JUST THE PERFECT FILLING.

THE PIE CRUST IS ABSOLUTELY BAKED TO PERFECTION.

IT'S TOTALLY BAKED ON THE BOTTOM, BUT THERE'S NOTHING THAT'S BETTER THAN JUST JUMPING IN AND HAVING A GREAT PIECE OF PIE.

I'M EVEN GOING IN TWICE BEFORE I EVEN SAY ANYTHING.

IT'S REALLY, REALLY THAT GOOD.

SO THERE YOU HAVE IT.

MY DISHES MADE FROM THE BOUNTY OF THE FRESH CATCH AND FRESH PICKED: A CRISPY ROCK SHRIMP SALAD WITH PESTO AND GARLIC AIOLI; STEAMY SEAFOOD CHOWDER PACKED WITH FIN AND SHELLFISH; TOPPED OFF WITH MY TART AND SWEET APPLE STRAWBERRY RHUBARB PIE.

I'M GEORGE HIRSCH.

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

SEE YOU NEXT TIME.

FOR MORE ON RECIPIES, 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.