Pigskin Sunday

KNOW YOUR FIRE FRIDAY

I have been told by family members, who live in the BBQ belt in the south, that TLB in Sagaponack, New York is one of the finest Q joints (they say that with the highest respect), not only in the North but covering the USA. How about that? That's a pretty powerful statement from an expat Yankee.

The heart of TLB is all the details that goes into every part of this restaurant. Their dedication to sourcing the finest ingredients and preparation with authentic techniques makes TLB one of my favorite local spots for a pint and Q. Huge thumbs up.

Oh, and BTW the new “Pigskin Sunday” is not to be missed. And, it's also the first time I’ve ever witnessed - when the hometown team scores everyone politely puts down their pints and suckling pork tortillas to high five you. Even if you don’t follow football you’ll want to high-five me after tasting TLB's suckling pork Q.

TownLine BBQ

Rainy Day Grilling

A rainy day should never prevent you from enjoying your favorite grilled and seared foods. The Le Creuset Skillet Grill can go on the stove top, under the broiler, or in the oven. I have even started to grill a steak in the skillet on the stovetop and then placed the whole pan with the steak into a preheated oven to finish cooking. It may take a few minutes to preheat this cast iron grill pan, but watch out because once it heats up - it's smokin! Of course, a kitchen with good ventilation is a good idea.

Should the sun pop out unexpectedly take this pan to your outdoor grill and place on the side burner or right on the grill top. Another benefit is while your meat or seafood is searing in the pan, the juices from the marinade will keep your foods moist and flavorful.

I prefer the Le Creuset Skillet rather than the many imitators with a similar design currently in the market because Le Creuset uses the highest quality cast iron in the making of this pan. The ribbed base grid sears food evenly plus gives good characteristic grill marks, that adds definate flavor to meats, seafood and veggies. Yes, I grilled fresh sliced fennel on this pan on a TV taping last week. This pan is also perfect for making bruschetta.

lecreuset-grillpan-georgehirsch.jpg

Steak Wraps

Know Your Fire Friday

When the temps are well above 90 degrees - who can think of firing up a hot grill? Well, I can. This recipe is so quick-n-easy on the fire. Did I mention delicious? Plus, the steak wrap doesn't even have to be served hot. In fact, it's even better served chilled.

A good plan ahead tip: Get yourself a good strong cup of coffee first thing in the AM and light the grill when temperatures are still quite tolerable. Then, cook off the steak. Cool it, then chill in the refridgerator until ready to serve. Simply slice and wrap!

Sliced Steak Wraps

Recipe by George Hirsch | makes 10 wraps
From George Hirsch Living it UP! PBS TV series

2 pounds sirloin, flank or hanger steak 

For the marinade:
2 chipotle peppers, or 2 teaspoons chipotle seasoning
1 cup mango or papaya juice
1/4 cup raisins, plumped
1 head caramelized garlic, puree cloves
1 Tablespoon balsamic vinegar
1 Tablespoon olive oil
1 Tablespoon cilantro, coarse chopped
Fresh ground black pepper

Place mango juice, raisins, garlic cloves, vinegar, olive oil and chipotle peppers in food processor and blend well.

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

Preheat an outdoor grill or cast iron grill pan to high.

Remove meat from marinade and grill on high heat for two minutes on each side, brushing with chipotle marinade while cooking. Lower heat and allow to cook slowly to desired doneness. Remove from grill and allow meat to rest 3-4 minutes before slicing. Slice meat thinly against the grain.

For the wraps:
1 cup black beans, cooked or canned 
3 tablespoons cilantro, coarse chopped
10 flour tortillas

Wraps may be served warm or cold.

To serve warm wraps, heat tortillas quickly on a griddle or microwave for a few seconds. Top with warm sliced sirloin, cilantro, and beans. Fold tortillas tightly and serve.

Optional additions may include:
caramelized onions
sour cream
sliced avocados
roasted peppers
chopped plum tomatoes

KYFF, Trio of Chops

Hi Friends, here's another great tasting Know Your Fire Friday reason to fire-up the grill this weekend. Try my trio of chops cacciatore recipe during three day weekend. Enjoy and I'll see you back here on Tuesday!

Trio of Chops Cacciatore
Recipe adapted from George Hirsch Living it UP! Cookbook

2 veal rib chops
2 pork loin chops
2 lamb loin chops (feel free to use one type of protein, although then it won't be a trio, just a solo)
3 Tablespoons olive oil
1/4 cup swet onion, chopped
8 cloves caramelized garlic
2 cups chopped plum tomatoes in sauce
1 cup red wine

1 teaspoon orgeano
2 sprigs fresh basil

Dry rub seasoning for chops:
2 teaspoons each paprika, thyme, rosemary, basil, oregano, powdered garlic

Rub dry seasoning on chops.

Preheat grill to high.

Sear chops on grill; turn in two minutes or when browned, sear again on other side and remove.

Pre heat a large sauce pan. Add olive oil, onion, and garlic. Cook for two minutes. Add tomato sauce and red wine. Bring sauce to a boil and add chops, lower the sauce to a gentle simmer, add fresh basil. Cover pan and simmer gently for 30 minutes.