Regional City Dogs

Tune-in + Join me for a day of grilling great steak on the 4th of July for Create TV's Independence Day Weekend Marathon. GHL airs Saturday July 4th, 8AM + 8PM; Sunday July 5th, 2PM. 

What could be better than going out to the ball park? Bringing the ball park home and getting creative with franks by using a mix of city savory toppings. Impress your guests with premium toppings and enjoy some tasteful and fun regional spins on the All-American wiener for your next cookout.

Franks and Hot Dog Recipes

LA Taco Wrap Use farm fresh veggies, sweet caramelized onions, and my 60-sec guacamole as a topping wrapped in a warm flour tortilla. 

Chicago 2nd City Dog How do you improve a Chicago Hot Dog that has been served up in ballparks for over 100 years? for the 2nd city serve up two dogs. AND Infused Hot dogs are gently heated in a good quality beer.

Carolina Double Dip Carolina BBQ is a multi-hour long process, low and slow. For the ultimate mix of 100% Beef hot dog, wrapped with what Carolina does best--pork. And smokey bacon kicks up the flavor and texture.

NYC Street Corner Frank Home to Hot Dog street carts with over 1.5 billion franks. Split top soft buns with spicy deli-style mustard, caramelized red onion sauce, sauerkraut, relish and handcrafted potato chips on the side.

Jersey Red Hots Think flatbread pizza meets hot dogs. Grilled or pan fried and stuffed into Italian bread pizza along with crispy pancetta, potatoes, provolone, fried onion, and grilled red hot pepper.

Chef George Hirsch’s Caramelized Onions Preheat a nonstick saucepan to a medium heat. Place 2 cups sliced onions in the pan and cover. Allow to cook for 2-3 minutes, or until the onions begin to brown. Stir and cover again. Continue the process until the onions are a golden brown. Remove the cover. Cook off any excess moisture. Remove the onions from the pan and cool.

Chef George Hirsch’s Red Onion Sauce Preheat a nonstick saucepan to a medium heat. Place 2 cups sweet sliced onions and 4 cloves of chopped garlic in the pan and cover. Allow to cook for 2-3 minutes, or until the onions begin to brown. Stir and add 1⁄4 cup ketchup, 1 Tablespoon paprika, 2 Tablespoons balsamic vinegar, 1⁄4 teaspoon red pepper flakes. Stir all ingredients into onions and cover again. Simmer for 10 minutes. Serve warm with sausage, franks or burgers.

 Hot Dog Grilling & Cooking Tips

1 - Start with a clean grill, pre heat grill to high heat; always light grill with the cover up 

2 - Place a high sided casserole pan with *seasoned liquid on grill or side burner and bring up to a boil. *Seasoned Liquid: 1 Bottle of beer, sliced onion, brown sugar, or 2 Cups beef or chicken broth, sliced onion, bay leaf. Or, 1/2 Bottle Beer, 1 Cup Broth, Sliced Onion, juice from drained can of baked beens!

3 - Add Hot Dogs, and very gently simmer and heat until warm 4-5 minutes. With tongs remove hot dogs from liquid and quickly sear on grill surface turning to brown on each side

Quantity:
Add to Cart

Fête du Canada

Tune-in + Join me for a day of grilling great steak on the 4th of July for Create TV's Independence Day Weekend Marathon. GHL airs Saturday July 4th, 8AM + 8PM; Sunday July 5th, 2PM. 

Happy Birthday Canada!

How does one celebrate the annual Canadian Birthday? If you are in Toronto CA possibly by combining Canadian flavors between the bun.

Ultimate Canada Burger

Dubbed the “Ultimate Canada Burger” it is a fresh grind of one beef patty topped with a Nova Scotia lobster, Ontario smoke house bacon and if you haven’t guessed by now Quebec maple syrup. The bacon is infused with maple syrup, the lobster claw is dipped in maple syrup, and the sandwich also has a maple spread.

Walk, don’t run. You will have to enjoy this special Anniversary patty today as its only available at The Burger’s Priest locations on July 1st. Or, if you are gearing up for the American July 4th celebration you can make it a Sloppy holiday!

Happy Canada Day to all my friends up north!

George's SLOPPY GIUSEPPE a winning combination, Martin's Potato Rolls, Sep's Farm, Sidor's North Fork Chips with Chef George's signature smoky garlic seasoning

George's SLOPPY GIUSEPPE a winning combination, Martin's Potato Rolls, Sep's Farm, Sidor's North Fork Chips with Chef George's signature smoky garlic seasoning

Quantity:
Add to Cart

Summer Lobster Boil

Tune-in + Join me for a day of grilling great steak on the 4th of July for Create TV's Independence Day weekend marathon. GHL airs Saturday July 4th, 8AM + 8PM; Sunday July 5th, 2PM. 

Boils are also known as a Steam, Bake, Fish Fry, Potluck, Planks or Seafood Barbecue. Here are a few kinds of boils I’ve either been privileged to have attended in my travels or have had the pleasure of creating myself.

George Hirsch Lobster 1.jpg

George Hirsch's Lobster Boil

  • New England - lobster steamed with beer, corn, sausage and new potatoes
  • Montauk - mussels, clams, lobster, striped bass, duck quarters, LI Yukons, corn
  • Maryland or Chesapeake - blue crab, oysters and clams with steamed with beer, vinegar, and Old Bay cooked in a steamer basket served with crackers corn and slaw
  • Cajun & Creole Boil - shrimp, crab, crawfish, andouille sausage or kielbasa, small red new potatoes
  • Low Country or Frogmore Stew - usually just shrimp with smoked sausage & corn
  • Texan - crawfish, oysters and good old Texan smoked brisket
  • Monterey - Dungeness crabs, shrimp and artichokes when in season
  •  Seattle - planked salmon & oysters 

Types of seafood commonly used for a boil is typically shellfish with shrimp being the most popular ingredient. Local availability, taste preferences and imagination can rule your boil. You may consider: Dungeness & blue claw crabs, shrimp, oysters, calamari, hard shell & razor clams, mussels, crawfish, Pacific salmon or striped bass for your boil. Equipment: large outdoor gas grill, cooker, or large pit with charcoal, a large pot (size depends on amount of seafood and the number of guests). 20 gallon stock pot,  large paddle to stir, large wire strainer or skimmer to scoop, tongs, mallets, crackers, picks, picnic tables, No utensils––eat with your hands. 

Summer Boil

Flavoring ingredients: onions, split heads of garlic, salt, lemons, beer, bay leaves, crab boil seasoning, cayenne pepper, hot sauce 

George Hirsch's Lobster Boil

Serve: Remove seafood from pot, drain well and dump on picnic tables covered with newspaper, brown paper or butcher paper with bowls of lemon wedges, melted butter, bottles of hot sauce, and good quality breads. Beverages: Iced tubs of tall necks or keg beer (keep it local to your boil theme), tall necks of root beer, chilled rosé, iced tea, or lemonade. 

George Hirsch Lobster 3.jpg

George Hirsch's Lobster Boil

Preparing George’s East Coast Seafood Boil Recipe

My boil is a combination of the New England, Maryland & Montauk and is easily prepared on the side burner of a gas grill. Change seafood according to your own taste and availability. Add snow peas for additional color and crunch.

Non-seafood additions to boil with cook times:

  • 1 link per person smoked or Italian sausage, grilled & add to boil at end
  • 3 small red new potatoes per person, 15 minutes
  • 1 ear of corn per person, 10 minutes
  • 1/4 cup snow peas, 2-3 minutes
  • 2 Tablespoons melted butter per person, for dipping
  • Serve hot sauce on the side 

To prepare Seafood Boil:

Add 2 cups water, 2 bottles of beer, 1 head fresh chopped garlic, 4 bay leaves, several sprigs fresh parsley, 1 Tablespoon black peppercorns, 1 Tablespoon powdered garlic, 1 Tablespoon thyme, and 1/4 cup paprika. If you like it spicy add dried hot pepper flakes, or chopped jalapeño. Bring liquid to boil.

Add seafood in stages for different cooking times:

  • Lobster 7 minutes for a 1 pound lobster + 1 minute for each additional 4 ounces
  • Blue Claw Crabs 5-7 minutes
  • Steamers or Littlenecks- 5-7 minutes or until opened
  • Shrimp (shell on) 4-5 minutes
  • Mussels 3-4 minutes or until opened

Separately, to boil lobsters:

  • Fill a large pot three-quarters full of cold water and cover.
  • A good rule of thumb is to allow 2 1/2 quarts of water for each lobster. Two or more lobsters will cook in the same time providing the pot is large enough. When in doubt use two pots.
  • Bring the water to a rapid boil.
  • Lobsters should be alive with the safety bands left on the claws. Drop the live lobsters one at a time head first, let the water boil again and cover the pot. Now you will begin to time the cooking.
  • Allow 7 minutes for a one-pound lobster and add one minute for each 4 ounces. A 1 1/2 pound lobster will cook in 9 minutes.
  • Lobsters will turn a bright red when cooked. Remove lobsters from pot with a pair of tongs.
  • Allow at least 2- 1 pound lobsters per person since a 1 pound lobster offers only 4 ounces of meat.
George Hirsch Lobster 4.jpg

George Hirsch's Lobster Boil

To Grill Lobsters:

  • Lobsters, split and cleaned
  • 2 Tablespoons olive oil
  • 2 Tablespoons seafood seasoning
  • 6 cloves garlic, sliced
  • 1/4 pound clarified or drawn butter
  • 3 lemons, cut into wedges

Preheat grill to medium high

In a small bowl, combine the olive oil seafood seasoning and garlic. Place the lobster on its back and brush with some of the oil mixture.  Place the lobster on the grill, split side down, for 3 minutes. Brush with olive oil, turn, and cook until done, 5 to 6 minutes longer. A 1 1/2-pound lobster should cook in 9 minutes: 7 minutes for the first pound and 1 minute for each additional 4 ounces.

Quantity:
Add to Cart

Sliced Steak Garlic Chive Butter

Tune-in + Join me for a day of grilling great steak on the 4th of July for Create TV's Independence Day weekend marathon. GHL airs Saturday July 4th, 8AM + 8PM; Sunday July 5th, 2PM. 

George_Hirsch_Grilled_Steak_Chive_Butter.jpg

Sliced Steak Garlic Chive Butter

Makes 6-8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds top round, hanger steak, flank, or sirloin 

1 cup orange juice

8 cloves garlic, chopped

2 Tablespoons Balsamic Vinegar

1 Tablespoon olive oil

1 teaspoon each paprika, basil, oregano, thyme, black pepper 2 teaspoons hot sauce

Place orange juice, garlic, vinegar, olive oil, paprika, basil, oregano, thyme, black pepper, and hot sauce in bowl and blend well.

Pour blended marinade over beef and marinate 24-48 hours in refrigerator.

Preheat grill to high heat.

Remove meat from marinade, dry off with paper towels and grill on high heat for two minutes on each side, brushing with marinade while cooking.

Lower heat and allow to cook slowly to desired doneness. Remove from grill and allow meat to rest 5 minutes before slicing. Slice meat thinly against the grain.

Serve Sliced London Broil topped with garlic chive butter.

For Garlic Chive Butter:

4 ounces unsalted butter, melted in a small sauce pan. Add 2 finely chopped garlic cloves. Heat butter and garlic for one minute or until you smell a fragrant garlic aroma. Add 2 Tablespoons fresh finely chopped chives.

Steak Tips:

- For the juiciest of steak, allow meat to rest 5 minutes before slicing.

- Slice meat thinly against the grain for tender sliced meat.