KYFF, Pork BBQ

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I’m getting into dangerous territory here, because I’m talking pork Q. There is nothing I like better than a slow cooked smoked pork shoulder or butt, served with a soft piece of bread and a vinegary sauce. Sounds good, doesn't it? However, you’ll have to wait five plus hours for the real deal or jump in the car and head to your favorite smokehouse. Here’s a solution. Whip-up my BBQ Pork Sandwich as a snack while you slowly cook up a pork shoulder. 

pork n sauce

It’s a winner just from the reaction I’ve received over the years from my TV show and grilling it up on many TV shows. The trick is in a little advanced planning by applying a dry rub on a tender pork tenderloin for 24 hours, then quickly grill for 15-25 minutes! I’ve prepared this crowd pleaser many times. Enjoy!

George Hirsch's Pork BBQ Sandwich

Makes six servings

chefgeorgehirsch.com | ©1995 Gather 'Round the Grill cookbook by George Hirsch with Marie Bianco

1 1/4 to 1 1/2 pounds pork tenderloin 

1/4 cup Pork Rub

2 Tablespoons olive oil

6 soft rolls or hamburger buns

1 1/2 cups shredded cabbage

1 cup Q Sauce

Dry rub the pork tenderloin. Rub pork spices over pork tenderloin and refrigerate until ready to cook*. (*If time permits, putting the rub on one day prior or two hours before cooking will really increase the flavor)

PORK RUB:

2 Teaspoons each powdered garlic, paprika

1 Tablespoon each black pepper, rosemary, thyme, Chipotle rub

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Q SAUCE:

1/4 cup BBQ Sauce

1/4 cup Steak Sauce

1/4 cup Hoisen sauce (Chinese BBQ sauce)

2 Tablespoons ketchup

2 Tablespoons cider vinegar

Mix all ingredients. Serve sauce warm or at room temperature.

TIP: To cut cooking time in half, butterfly the meat. Use skewers to keep the meat from curling up.

To cook pork: 

Pre Heat Grill to high heat.

Rub olive oil over pork tenderloin. Place pork tenderloins on high heat and grill to golden brown turning once on all sides. Lower heat to medium, cook until pork is fully cooked about 15-25 minutes* (see *Tip). Remove from grill and let meat rest 5 minutes before slicing.

Slice pork tenderloin very thin, pile high on soft buns. Drizzle Q Sauce over meat, top with finely shredded cabbage.

13 EPISODES on 4 HD-DVD Disk Set
19.95
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No Mayo Slaw

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I am not a huge fan of mayonnaise. And certainly, I prefer my coleslaw without it. This is the quintessential side salad for a beach picnic. And is actually ideal to be used as a sandwich condiment. It is crunchy, tangy and refreshing. Good idea to make a day ahead allowing all the flavors to marinade together. This slaw goes well served along with a summer Lobster Roll, and on crispy rolls with good BBQ Pork Slider.

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Beach Slaw

Makes six servings

chefgeorgehirsch.com | George Hirsch Lifestyle

4 cups new green cabbage, shredded fine 

1 cup red cabbage, shred fine

2 green onions, chopped 

1 carrot shredded

¼ cup apple cider vinegar

2 Tablespoons olive oil 

2 Tablespoons honey 

1 Tablespoon Dijon mustard

Fresh ground black pepper

pinch of sea salt - get it..sea, beach...

Mix vinegar, olive oil, honey, mustard, black pepper and sea salt in a glass or non reactive bowl.  Add shredded green and red cabbage, green onions and carrots. Toss, refrigerate and place in plastic food bag prior top heading to the beach. 

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13 EPISODES on 4 HD-DVD Disk Set
19.95

AS SEEN ON PUBLIC TELEVISION & CREATE TV-
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

Rosé Peach Pie

Fresh peaches as seen on George Hirsch Lifestyle

George Hirsch's Rosé Peach Pie

Makes 8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 recipe pastry for George’s Favorite 3, 2, 1 Pie Crust, see below

George Hirsch Lifestyle Peach Pie

There are three main ingredients in a Pate Brisee, basic pie crust: 3 parts flour, 2 parts fat and 1 part liquid. 

Flour forms the structure of the crust, fat adds flavor and a flaky texture while the liquid binds the dough. 

Chill the fat (butter, margarine, shortening, or lard) and liquids (milk or water) before you begin. Chilling keeps the pie crust flaky and prevents the fat pieces from melting into the flour and becoming tough. Next, mix the flour, cut the chilled fat into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands. The resulting mixture should have fat lumps no larger than the size of raisins. If making pie in the summer time cool off the flour by measuring your flour and refrigerate one hour before making dough.

Pour in the chilled liquid just until the flour is absorbed, mixing gently with a fork after each addition. You should be able to gently press the dough into a ball. Mix the dough as little as possible: you don't want to cream the lumps of fat into the flour, as a crust without lumps of fat will be dense, not flaky. Note that humidity will affect how much liquid the flour will absorb.

Split the dough into two equal parts. Pat them into balls, flattening them slightly, and wrap them in plastic wrap. The dough needs to rest in the refrigerator for at least 30 minutes. Overnight is preferred. Chilling lets the flour absorb all of the liquid, lets the dough relax and become more elastic, and keeps the fat in separate pieces which will give the crust a lighter texture when it is baked.

To make the pie shell:
Dust a clean, dry surface with flour; caution to not use too much flour or you will dry out the crust. Remove and unwrap one of the discs of dough from the refrigerator. Flatten the dough slightly with your hands and dust the dough lightly with flour before rolling the dough out with a rolling pin. Start rolling at the center of the dough and work outwards.

Working quickly, roll the dough into a circle a quarter inch thick. The size of the dough round should be wider in diameter than your pie pan; the amount will vary depending upon the depth of your pie plate. Use a dry pastry brush to sweep away any excess flour.

Gently roll the dough around the rolling pin and roll it out, over the pie plate. Without stretching the dough, press the pastry firmly into the pan and trim any excess dough from the edge. Leave a one-inch overhang to make a decorative fluted edge or trim it to a half-inch if you're adding a top crust. If the dough cracks a little during this process, press it back together with your fingers or patch the cracks with a bit of dough from the outer edges.

Place filling in bottom crust, unwrap the second ball of dough. Repeat the above step to roll out the pie dough. Brush the bottom pie dough around the edges lightly with water to seal the edges of crust. Lay the top piece of pie dough carefully over the filled pie. Tuck the edges of the top crust under the lower crust and press together lightly. Using the rim of the pie plate as a guide, create a fluted edge with your fingers or the back of a fork. 

For the peach pie, cut a small hole to vent the top allowing excess steam to escape during baking. Brush the surface with egg wash; made of one egg and one teaspoon of water and bake as directed.

George Hirsch Rosé Peach Pie

This recipe made with butter will result in a lighter and more flavorful crust. 

George’s Favorite Pie Crust Recipe
Makes one pie or two bottom crusts

chefgeorgehirsch.com | George Hirsch Lifestyle

1/2 cup butter
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup cold milk

Chill the butter and milk before you begin. Chilling keeps the pie crust flaky and prevents the fat pieces from melting into the flour and becoming tough. 

Next, mix the flour, salt, sugar and baking powder. Cut the chilled butter into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands. The mixture should have fat lumps no larger than the size of raisins. If making pie crust in the summer time cool off the flour by measuring your flour and refrigerate one hour before making dough.

Pour in the chilled liquid just until the milk is absorbed, mixing gently with a fork. You should be able to gently press the dough into a ball. Mix the dough as little as possible: you don't want to cream the lumps of butter into the flour. A crust without lumps of butter will be dense, not flaky. Note that humidity will effect how much liquid the flour will absorb.

Split the dough into two equal parts. Pat them into balls, flattening them slightly, and wrap them in plastic wrap. The dough needs to rest in the refrigerator for at least 30 minutes. Overnight is preferred. Chilling lets the flour absorb all of the liquid, lets the dough relax and become more elastic, and keeps the fat in separate pieces which will give the crust a lighter texture when it is baked.

George Hirsch's Rosé Peach Pie

To Make Peach Filling with Rosé Simple Syrup: In a small saucepan add, 3/4 bottle Rosé wine, ¼ cup pure cane granulated sugar. Simmer and reduce to about 1 cup. Chill. Pour rosé reduction over 8 sliced peaches and marinate overnight covered in refrigerator. 

Drain the rosé simple syrup after the 8 sliced peaches have marinated in rosé overnight. *Reserve the peach flavored rosé syrup. Add the additional 2 sliced peaches.

8 medium size fresh ripe peaches, cut into 1 inch slices 

2 Tablespoons all-purpose flour

1/4 cup packed brown sugar

2 medium size fresh ripe peaches, cut into 1 inch slices

½ cup cake crumbs, use pound cake, or sponge cake, etc.

Mix flour and brown sugar together, add to peaches and toss until fully combined. 

Roll out pie dough and place the bottom in a 9 inch pie pan. Cover bottom with cake crumbs. 

Fill with peaches, mounded slightly. Roll out top pie dough, cover with a top crust or a lattice crust. To add a richer color to a double-crust or lattice-topped pie, brush the top crust with an egg wash (1 egg beaten with teaspoon of water) before baking. Refrigerate peach pie before baking for 1 hour to slightly chill dough.

Preheat oven to 425 degrees. 

Bake directly on oven rack, do not use a sheet pan. After 15 minutes at 425 degrees F, reduce temperature to 350 degrees F. Continue baking for 30 additional minutes or until done. To test doneness, tap the edge of the crust lightly with finger, and you should hear a hollow sound. 

Chefs Note: *The drained marinated peach syrup can be added to Prosecco or club soda for the best Bellini or peach mimosa!

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Perfect Pesto

George Hirsch Pesto Ingredients

My basil is growing so fast with all this warm weather we've been having. What better way to enjoy the first batch of fresh basil than whipping up my first summer pesto. Pesto is one of those recipes that is ready in minutes, it just requires a bit of patience; first rinsing the basil free of soil and then carefully removing the basil leaves from the stems. Once your mise en place is set up, you can be enjoying pesto in a matter of minutes.

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Perfect Pesto Recipe

Makes one cup

chefgeorgehirsch.com | Recipe from Living it UP! Cookbook

1 cup packed fresh basil leaves, washed and dried 

1 head Caramelized Garlic or 4 cloves fresh garlic, minced

2 Tablespoons pine nuts or slivered almonds, chopped 

1 ice cube (keeps basil from cooking from friction in the food processor) 

3 Tablespoons grated parmesan cheese, Parmigiano-Reggiano 

3 Tablespoons olive oil 

Place garlic and pine nuts in a food processor or blender. Puree gently. Add ice cube, basil and slightly grind. Do not over grind too long, or you will actually be cooking the tender leaves. Add the olive oil and cheese and process until it makes a paste. Refrigerate until ready to use.  

Use for more than pasta. Pesto is a great addition to salad dressing, topping bruschetta, poultry, seafood and vegetables. 

Serving Accompaniments: Tossed Salad with No Yolk Dressing,  Grilled Garlic Shrimp,  fresh shaved Grilled Corn. And top off with Double Chocolate brownie Cookies.

TIPS: 

- Use good quality extra virgin olive oil. 

- Great make-ahead dish for work-week dinner crunch. Simply make the pasta and toss in refrigerated pesto sauce, top with grated cheese.

- Use a mixture of leafy greens like spinach, parsley or cilantro in addition to the basil for a different pesto spin.

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Lemon Squares

I have shared many desserts in my cookbooks and TV series, delighted to share one of my most requested desserts. 

This is the quintessential dessert, although it is also a popular dessert during the summer season. I have been told my recipe is the perfect balance of sweetness, lemony tartness and buttery shortbread. Make a batch and share this refreshing treat at your next gathering.

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Lemon Squares (aka Lemon Bars) depends on how you cut them

Makes 1 dozen, eight inch square pan

George Hirsch Recipe | chefgeorgehirsch.com

Short Bread Crust:

1/2 cup sweet butter, room temperature 

1/4 cup confectioner's sugar

1 cup all purpose flour

1/4 teaspoon baking powder

1/8 teaspoon salt

pinch cinnamon

A square tip: (lining pan with parchment paper is helpful for removing squares after baking)

Grease an 8 inch square pan with butter, line with parchment

Preheat oven to 350 degree F.

For the Crust: With an electric mixer, cream the butter and sugar in a large bowl until light and fluffy. By hand mix flour, salt, baking powder and cinnamon forming a light dough. Press dough into greased pan and bake for about 15-20 minutes, should be light brown. Remove from oven and cool in pan.

Lemon Filling:

3/4 cup granulated sugar 

2 eggs

1/3 cup fresh lemon juice 

1 Tablespoon grated lemon zest 

2 Tablespoon all purpose flour

1/2 teaspoon vanilla

pinch salt

For the Lemon Filling: Mix with a wire whisk the sugar, flour, salt, and eggs until dissolved. Add fresh lemon juice, lemon zest, and vanilla just until combined. Do not over mix or too much air will affect filling. Pour the filling over the cooled shortbread crust and bake for about 20 minutes at 350 degrees, or until the filling is set. 

Remove from oven and cool. After cooling at room temperature, refrigerate. To serve, cut into squares and dust with powdered sugar. Chill lemon squares until ready to serve.