Q on Demand

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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. 

It’s a winner! 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! A crowd pleaser, many times. Enjoy!

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George Hirsch's Pork BBQ Sandwich

Makes six servings 

George Hirsch Lifestyle  |©1995 Gather 'round Grill cookbook by George Hirsch with Marie Bianco

chefgeorgehirsch.com   | George Hirsch Lifestyle

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

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
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The Midweek Salad

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Grilled Romaine

Did you know lettuce made the top ten garden vegetables in America? It ranked number nine; trailing behind hot peppers, onions, zucchini, carrots, beans, sweet peppers, cucumber and tomatoes. The good news is lettuce beat out beans!

I received an email request that inspired this post. This was one of those recipes I did for my live PBS grilling shows that made people scratch their head years ago. The audience in the Disney Parks was at first shocked, then amazed! Now, its considered all the buzz, appearing on other cooking shows including chain restaurants. I guess they Know their Fire! Ha! Well, here's the how-to on grilling-up a delicious appetizer or side. I'll be making it this week. Enjoy! Top with this dressing.

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Grilled Romaine

Makes four servings 

chefgeorgehirsch.comAdventures in Grilling, 1996 by George Hirsch w/ Marie Bianco

2 Heads of hearts of romaine lettuce, split in half & washed

4 Tablespoons extra-virgin olive oil

6 cloves caramelized garlic

A pinch of sea salt 

1 Tablespoon balsamic vinegar

1 Tablespoon fresh Italian parsley, rough chopped

Freshly ground black pepper, to taste

Shaved Parmesan cheese

Pre heat grill to high heat.

Cut the romaine heart in half lengthwise, leaving stem end intact. Soak romaine heads in bowl of cold water. Brush with olive oil.

Put romaine halves on hot grill. Cook for about 2 minutes each side, until lettuce begins to blister slightly and lettuce gets a slight char. Turn over and grill for 2 additional minutes.  

Remove and plate cut side up, and top each with remaining olive oil, balsamic, garlic cloves, Parmesan, prosciutto, sea salt and freshly ground black pepper. Serve while still warm.

Optional: serve with thinly sliced prosciutto, grilled chicken, or grilled shrimp. 

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Backyard Street Food

Celebrating Chef George's 24th Anniversary on PBS

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A national dish of Indonesia, the satay, is a marinated skewered meat with sauce, usually spicy. Satay is often served in Malaysia by street-side vendors. It's an easy and quick solution to backyard grilling. I thought this would be a fun dish to cook street-side on 67th Street in NYC on Live! The three of us had a blast making this on a NYC street - just imagine the fun you and your guests can have in your own backyard. It's also one of those informal dishes that doesn't require a fork and a knife. 

TIP: I always prefer using metal skewers as I find the food cooks faster and more uniformly. But, when in a pinch and when cleanup of the skewers is not practical, bamboo skewers are very handy. Just make sure to soak the bamboo skewers in water 10 minutes prior to threading, to avoid the skewers from burning up on the grill. 

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Pork Satay with Sesame Dipping Sauce

Makes 6 servings 

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/2 pound pork tenderloin, cut crosswise into 3-inch-long pieces 

For the Marinade:

1/3 cup sweet onion, chopped fine

1 teaspoon tumeric

1 Tablespoon cilantro, chopped 

3 Tablespoons vegetable oil 

2 Tablespoons oyster sauce (Chinese BBQ sauce) 

2 Tablespoons sesame seeds, toasted 

Juice from two limes 

3 cloves garlic, chopped 

2 teaspoons each soy sauce and sesame oil 

1 green onion, chopped 

6 long skewers

Mix marinade ingredients in medium bowl. 

Cut pork lengthwise into thin 1/4-inch slices. Tip: It is easier to cut meat when it is very cold. 

Thread pork onto each of six skewers. Reserve 1/3 cup of marinade in a small bowl. Brush remaining marinade over both sides of pork. Cover pork, refrigerate for one hour. 

Preheat grill to high heat. Grill pork until cooked through, two-four minutes per side. Brush pork with reserved marinade. Serve on a fresh banana or ty leaf if available and top with chopped green onion or red onion.

Although it is very common to serve a peanut dipping sauce with a satay I find my Sesame Dipping Sauce to go better with the pork. 

For the Sesame Dipping Sauce

Recipe George Hirsch | Makes one cup

1/2 cup rice wine vinegar 

 1/4 cup lite soy sauce 

 2 Tablespoons honey 

 2 Tablespoons ketchup 

 1 Tablespoon sesame oil 

 2 cloves garlic, chopped 

 1 Tablespoon fresh ginger, peeled and chopped 

 1 Tablespoon fresh cilantro

Mix all ingredients in a small bowl one hour before serving. Serve as a dipping sauce for Satay, steamed dumplings or summer rolls. 

Optional: to make spicy add 1 teaspoon chili sauce or hot pepper flakes.

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Vine Ripen Pizza

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When it comes to making any type of pizza let imagination and the season rule your toppings. I love this caprese style pizza in the summer with the abundance of vine ripe tomatoes. And if you are up to expanding your hand tossed style take the dough to the grill for an added fire roasted flavor.

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Caprese Flatbread Pizza  

Makes four servings | chefgeorgehirsch.com

From George Hirsch Lifestyle TV Series

Mix Dough and place in a bowl lightly oiled with olive oil. cover loosely with a towel or plastic wrap. Place in refrigerator overnight. 

Next day, pre heat *oven to 475 degrees F. 

Stretch out dough to a rectangular shape and cut into two pieces. Sprinkle a teaspoon of fine grind corn meal on the surface of a heavy gauge pizza pan or sheet pan. Place the two pieces of dough on the top of corn meal. Brush top lightly with olive oil. 

Bake for 8-10 minutes or until pizza flatbread crusts are fully baked. You can check for doneness by tapping on the edge of the dough with your finger. It should should hollow. 

Remove from oven, place two pizza flatbreads on a rack, allow to cool.

When cool top with sliced vine oak leaf lettuce, ripen tomatoes, fresh basil, pesto, sprinkle small amount of sea salt, fresh ground pepper and drizzle with olive oil.

*NOTE: If grilling, pre-heat grill to high heat. After stretching and right before placing dough on grill surface, brush heavy with olive oil.

 pizza dough on set  George Hirsch Lifestyle  TV series

pizza dough on set George Hirsch Lifestyle TV series

George's Pizza Dough

Makes enough for 2-3 pizzas

chefgeorgehirsch.com | George Hirsch Lifestyle 

1 teaspoon active dry yeast 

1/4 cup warm water (between 105 and 115 degrees F) 

1 teaspoon sugar 

3 1/2 cups bread flour 

1/4teaspoon salt 

3/4 cup warm water 

1 Tablespoon olive oil 

In a small bowl, combine the yeast and water. Add the sugar and stir well. Set aside for 10 minutes, or until small bubbles appear on the surface. 

Place 3 cups of the flour in a mixing bowl. Make a well in the center and pour in the yeast mixture and the water. Stir with a wooden spoon until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 10 minutes, using the additional 1/2 cup flour if the dough is sticky. 

The dough is sufficiently kneaded when you can stick two fingers into it and it springs back without leaving an indentation. 

Cut the dough into 4 pieces and roll each piece into a ball. Let the dough rest in an oiled bowl for 45-60 minutes. Lightly oil the top of each ball with the 1 Tablespoon of olive oil, cover with plastic wrap and place in the refrigerator for 3 hours. 

- Mixing with a mixer & dough hook: Mix for eight minutes at medium speed

- Mixing with a food processor: process for 40 seconds until smooth, add 1 additional Tablespoon of flour at a time until all of the flour is combined into the dough.

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George Hirsch Caprese Flatbread Pizza

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George's Smackin' Wings

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A classic Buffalo wing, which you know heralds from the city of the same name.. is tossed into a deep fryer, then tossed into melted butter and hot sauce or finished off in an infinite number of other side sauces and condiments. 

Now friends, my Smackin' Wings are a better wing for a couple reasons... First, it's grilled with benefits from the outdoor flavor of fire-n-smoke; and the sauce is sweet, allowing you to enjoy the chicken and the side sauce. 

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George's Smackin' Wings

Makes 32 pieces | from Grilling with Chef George Hirsch cookbook

chefgeorgehirsch.com | George Hirsch Lifestyle

16 chicken wings

1/2 cup olive 

1/4 balsamic vinegar

1/4 cup honey

2 teaspoon brown sugar

2 teaspoons cane syrup or dark corn syrup

1 teaspoon hot sauce

1/2 teaspoon red pepper flakes

1/2 teaspoon dried thyme leaves

2 teaspoons soy sauce

1/4 teaspoon ground red pepper

1/4 teaspoon ground nutmeg

Cut off and discard wings tips. Cut remaining wings in half. Combine remaining ingredients in large bowl until well blended, add wings. Cover and marinade in refrigerator 1 hour.

Preheat grill to medium temperature.  

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

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