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George's Gameday One Love Wings

There is nothing better for Gameday than my One Love Wings. Period!

At one of this country’s most celebrated celebrity chefs events, patient guests stood in line for hours to sample my winning recipe. My culinary Team was stellar staying in the game preparing hundreds of pounds of what was the most talked about dish that evening. Amazing, how a few well prepared wings with good seasoning, grilled and tossed in made from scratch sauce wins every time!

George Hirsch One Love Wings

George Hirsch's Caribbean style grilled chicken wings; tangy fresh lime juice sugar cane glaze and a bit of heat, chillin’ with a savory slaw.

George’s One-Love Wings

Makes 32 pieces 

chefgeorgehirsch.com | From Grilling with Chef George Hirsch Cookbook

16 chicken wings

1/4 cup olive  

2 teaspoons brown sugar

1 teaspoon hot sauce

1/8 teaspoon cayenne pepper 

1/2 teaspoon dried thyme, oregano, paprika, granulated powered garlic 

pinch ground nutmeg and allspice

fresh ground black pepper, and sea salt

Cut off and discard wings tips. Cut remaining wings in half. 

Season with thyme, oregano, paprika, powered garlic, black pepper and sea salt. Add olive oil, hot sauce, and toss. Cover and place in refrigerator 1 hour.

Preheat grill to medium temperature.  

Place wings on grill. Grill 15 to 20 minutes over medium heat, turning frequently. As wings begin to brown continue slowly cooking on indirect heat, until completely cooked. 

When fully cooked and crispy, toss wings in George’s One Love Sauce.

George’s One Love Sauce 

6 cloves Caramelized garlic, puree with knife

2 teaspoons soy sauce1 Tablespoon cane syrup or dark corn syrup 

1/4 cup fresh lime juice1/4 cup honey

2 Tablespoons ketchup 

1 green onion chopped

2 Tablespoons Flat leaf parsley, chopped

Mix all ingredients well. 

George Hirsch Lifestyle TV Series 4 DVD disc Set

Order GHL TV SERIES DVD 4 disc set  chefgeorgehirsch.com/shop


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. 

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