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for Gameday, Grilled Schweinefilet Sandwich

Check national listings for George Hirsch Lifestyle on your local PBS and Public TV stations.

Gameday, just wouldn't be the same without some slow cooked version of pork; however here's a quick version if you don't have the time. 

Grilled Schweinefilet Sandwich

Grilled Schweinefilet Sandwich

Makes four Sandwiches 

chefgeorgehirsch.com | Adapted from Adventures in Grilling cookbook 

1 1/2 pounds pork loin cutlets, trimmed

Juice of two lemons

2 Tablespoons olive oil

2 Tablespoons honey

2 Tablespoons ketchup

cloves caramelized garlic

2 teaspoons sweet paprika

1 teaspoon each: chili powder, dried rosemary, dried thyme, sea salt

Fresh ground pepper, to taste

Place the cutlets between two sheets of plastic wrap and pound thin with a meat pounder or the bottom of a heavy skillet. Combine the lemon juice, olive oil, honey, ketchup, caramelized garlic, paprika, chili powder, rosemary, thyme, sea salt and pepper in a small bowl and mix well. Add the pork cutlets and refrigerate for one hour, turning the meat occasionally.

Pre heat the grill to high. 

Remove the meat from the marinade and grill for 2 to 3 minutes on each side, basting occasionally with the remaining marinade. Remove meat from the grill and allow meat to rest 2-3 minutes. Serve on favorite breads such as ciabatta, kaiser roll, baguette,  focaccia, or sliders.

Optional Fillings for Sandwich: Grilled peppers, sliced tomatoes, pickles, arugula, micro-greens, or  Top with Dill Sauce or favorite dressing.

Optional Side: Savory Slaw Recipe 

For the Dill Sauce: Mix 1/2 cup mayonnaise, 1/2 cup plain yogurt, 2 Tablespoons Dijon mustard, juice from one fresh lemon, 1/4 cup chopped fresh dill, 1 Tablespoon caper, 1/2 teaspoon hot sauce, and fresh ground black pepper.


Corn Tortilla Soup

In NYC Sunday 1/25?  Join George for a meet & greet at the NY Times Travel Show at Create TV Exhibit (#978). He'll share his Signature Seasoned North Fork Chips for the first 100 who stop by. And, one lucky winner will be selected to receive an autographed cookbook. 

All Natural, Farm Fresh, Grown and Kettle Cooked From Sidor Farms. North Fork Chips Original Chef George Hirsch's Signature Seasoning dusted with Herb & Spice and a Smoky Garlic Kick!

The making of tortillas dates back approximately 10,000 BC, according to Mayan legend. Tortillas are really not much different today. Tortilla soup is ideal to serve up on numerous occasions from a game-day party to even a church supper. The ingredients are universally available along with it's wide appeal. I've prepared this recipe around the globe with several variations including fish, shellfish, beef or pork. 

Taking the time to pre-grill the chicken, sausage and vegetables in this recipe makes a great flavor enhancer to this soup. After-all, when tailgating, the entire soup would be prepared on a grill. I've also included instructions for this recipe to be fully cooked indoors, in case the snow happens to bury your grill, or just dig that grill out!

Chef George's Corn Tortilla Soup Corn Tortilla Soup

Makes 4 servings | Adapted from Know Your Fire cookbook

chefgeorgehirsch.com | George Hirsch Lifestyle

1 pound boneless chicken thighs*

2 chorizos or spicy sausages*

Olive oil

2 ears of corn or 1 cup frozen corn kernels

1 sweet onion, *thickly sliced

2 red bell pepper, *halved and seeded

2 jalapeño peppers, *split and seeded

3-4 plum tomatoes, *halved

1 head caramelized garlic, pureed

3 scallions, chopped

1 Tablespoon cumin

1 cup tomato sauce

6 cups chicken broth

1 Tablespoon fresh cilantro, chopped

2 bay leaves

1 teaspoon hot sauce

3 (8-inch) corn or flour tortillas

fresh ground pepper to taste

1 cup Monterey jack cheese, shredded

* Chop into small pieces if not pre-grilling the chicken, chorizos and vegetables.

Pre heat the grill to medium high if grilling vegetables and meat. Or, directly add vegetables and meat into a large soup pot if making indoors.

Brush chicken thighs with olive oil. Grill chicken and chorizos 7-8 minutes on each side. Remove, cool and cut into half inch pieces.

If using fresh corn, grill the corn. And, if grilling vegetables - brush with olive oil and grill 3-4 minutes on each side. Remove, cool and chop into small pieces. Or, if not grilling vegetables chop into small pieces for the next step.

Pre heat a large soup pot to medium temperature. Add 2 tablespoons olive oil, all the grilled vegetables, chicken, chorizo, tomatoes, cumin, and tomato sauce. Cook for 5 minutes. 

Add chicken broth, bay leaves, and hot sauce. bring to a boil and simmer for 30 minutes.

Meanwhile, on a low temperature grill place the tortillas on grill and toast lightly on both sides. Cut the tortillas into strips 1 inch long and 1/4 inch wide. Tortillas may also be cut into strips and lightly toasted in a hot oven- if not toasting on a grill. Add 3/4 of the tortilla strips to the soup during the last 5 minutes. Remove the bay leaves and season with pepper and cilantro. 

Serve hot soup topped with cheese and remaining tortilla strips. 

Chef George Favorite Kitchen Knife CLICK TO ORDER



Savory Waffles as seen on George Hirsch Lifestyle

As prepared on George Hirsch Lifestyle public television series & Create TV. And, in the below picture with Msgr. Jim at Telecare Television’s studio for their annual Telethon program. Served with the chicken & waffles is a warm apple, pear, cranberry compote; and savory crisp Sriracha slaw. 

Having an Inspiring Moment, Msgr Jim Vlaun & George Hirsch on set Telecare TV

Tired of toast & sausage for breakfast and brunch? Then opt in for a southern treat. These waffles are the perfect accompaniment to my Oven Fried Garlic Chicken, always a family favorite, and I’m delighted to share with you.

Savory Waffles 

Makes 8 waffles  

chefgeorgehirsch.com | from George Hirsch Lifestyle TV Series

2 cups all purpose flour

2 egg yolks

1/2 teaspoon salt

2 Tablespoons pure cane sugar

1 Tablespoon baking powder

2 cups milk

1/3 cup butter, melted

2 egg whites, stiffly beaten

½ cup cheddar cheese, finely shredded

¼ teaspoon each: 

curry powder, paprika, dried thyme, ground black pepper, hot sauce

2 Tablespoons fresh chopped parsley or dill

Preheat waffle maker. 

Put all ingredients, except egg whites, in a large mixing bowl. Beat on low until moistened. Increase to medium speed; mix for 2 minutes or until just smooth. Do not over mix.

By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids for a regular waffle baker—more for a Belgium waffle. Close waffle maker, bake until steam no longer escapes, about 3 minutes. Repeat. 

Serve while hot with Fried Chicken.

Note: Serve topped with butter and hot syrup, or better yet with warm fresh fruit compote.