Home Run Sticky Ribs

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As the holiday weekend approaches, you may be searching for just the right mix to serve. Go smokin'- like a 95MPH fastball and you'll score with my homerun sticky ribs. But, you need to start early, they take time - but so worth the wait! Your friends and family will be so glad you did.

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Ribs & Sauce a perfect relationship

Everyone has a favorite way to serve ribs. Some like it dry, with just a rub, others will dip dry ribs and wet them down with a vinegary sauce, or lather them up with a sugary sticky sauce right before coming off the grill. Myself, I enjoy all versions. Variety is a good thing!

Ribs cannot be prepared in a hurry, so toss a burger on a separate hot grill while you wait. How-to prepare the Ribs.

For Making Ribs with Sticky Sauce:

15 minutes prior to removing the slow cooked ribs, brush ribs lightly with a little sauce to moisten and add flavor. Remove, cut and serve ribs as is or serve extra sauce on side for pouring over ribs. 

GH Rib Sauce

Makes 3 cups

chefgeorgehirsch.com | George Hirsch Lifestyle

1/2 cup onion, chopped

2 green onions, chopped

3 cloves garlic, peeled and chopped

1/4 cup cider vinegar

1/4 cup orange juice

1/4 cup brown sugar

1 teaspoon cumin

1 teaspoon thyme

1 Tablespoon soy sauce

2 teaspoons fresh grated orange zest

1 cup ketchup 

1 cup tomato sauce

1 teaspoon hot sauce

Place the onion, green onions, garlic, cumin, thyme, vinegar, orange juice, and sugar in a small pot.  Boil until the vinegar is reduced by half.  Add orange zest, soy sauce, ketchup, tomato sauce, hot sauce and simmer for 10 minutes.

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The Midweek Salad

Celebrating Chef George's 24th Anniversary on PBS

Join me multiple times weekly + 

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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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Dessert Grilled

Celebrating Chef George's 24th Anniversary on PBS

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I don’t have a sweet tooth and unlike most people I can pass on chocolate. However, growing up, it would not be summer without my mom whipping-up a bunch of banana boats, my favorite summer sweet treat. It's one of those summer dessert traditions I look forward to every year. I know your whole family will love them. And, so much so I included Banana Boats in my first cookbook!

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Tips: Use large yellow bananas with the barest green tips. Avoid using bananas that are too ripe. For true decadence, top the bananas with a dollop of sweetened whipped cream and some chopped pecans before serving.

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Grilled Banana Boats

Makes 6 adults servings, or 3 child servings

chefgeorgehirsch.com | George Hirsch Lifestyle

6 bananas

Three 1-ounce good quality chocolate bars; milk chocolate, dark chocolate, broken into small pieces, or 6 Tablespoons chocolate chips

2 cups mini-marshmallows

six 12 inch squares aluminum foil

Preheat a gas grill, or use a hot-charcoal grill; after cooking your main food item.

Split bananas down the inner sides, but do not remove the peels. Spread the peels apart and evenly place the chocolate pieces and marshmallows between the bananas and the peels. Bring the edges of the peels together as closely as possible and wrap each banana in aluminum foil.

Grill the bananas for 4-5 minutes; turn them and move them to the cooler edge of the grill for 4 to 5 minutes.

Serve and eat immediately.

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Know Your Fire Fridays: Carne Asada

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Carne asada is more than just sliced grilled steak, it’s the equivalent to describing the social BBQ event. So when preparing a Carne Asada, you are really creating a social experience.

The Spanish name Carne Asada translates to roasted beef, meaning grilled marinated beefMexico is its origin, which lucky for us, this dish spread to America's bordering states Arizona, California and Texas. I've had some of the best carne asada while in San Antonio. Keep in mind, it's the marinade that really makes the difference here. 

The accompaniments are just as important as the beef itself. It must include a good pico de gallo (salsa) and naturally ripened avocados (when available); which will set it apart from just ordinary grilled steak. 

Serving Suggestions:

To improve on the juicy charred steak presentation, wrap in freshly made, warmed tortillas from the griddle.

The grilled sliced steak can be served simply as the main ingredient with fresh lemon or lime and chopped cilantro.

Other accompaniments; grilled sweet onions, quesso, and frijoles charros (cowboy beans).  

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Carne Asada 

recipe by Chef George Hirsch | Makes 10-12 servings

Adapted from Adventures in Grilling with George Hirsch

3 pounds flank or skirt steak, trimmed 

1 package corn or flour tortillas, 4-5 inch size

1/4 cup olive oil

1/4 cup parsley, washed, dried and chopped

1/4 cup cilantro, washed, dried and chopped

juice from 3 fresh limes, about 6 Tablespoons

1 Tablespoon red wine vinegar

4 cloves garlic, chopped

2 fresh jalapenos, seeded and chopped

2 teaspoons chili powder

1 teaspoon cumin seeds, toasted

pinch of sea salt 

Freshly ground black pepper

1 ounce of tequila

In a small food processor mix parsley, cilantro, lime juice, vinegar, garlic, jalapenos, chili powder, cumin seeds, salt, fresh ground pepper, and olive oil just until blended.  Add tequila and pour marinade over steak. Allow to marinate for at least 1 - 4 hours. 

Light a grill on high or use an iron grill pan on the stovetop. 

Grill until the meat is charred on the outside and rare within, about 4-5 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak across the grain. Warm tortillas on a griddle or pan, and serve with desired toppings and pico de gallo.

For Taco Toppings:

Use fresh chopped sweet onion, ripe avocados, tomatoes and queso fresco. 

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