What could be timelier than a comforting bowl of hot soup. In honor of National...FOR COMPLETE GRILLED SOUP RECIPE
A Winning Combination
A winning combination, My Kenmore Grill and “The George Burger” - Judge's Choice Top Three
With Autumn in full swing there is no shortage of opportunities to create a championship tailgate or grilling event. So whether you are rooting for your favorite team in the World Series or the weekend Gridiron Match Up, try my award winning burger. When your team scores you’ll be glad you served The George Burger.
A Winner
I have great news, my George Burger won in the top 3 by Judges at Burger Bash hosted by Rachel Ray; the kick off event by the Food Network New York City Wine & Food Festival. This outstanding evening of chefs coming together grilling up burgers for 3000 attendees benefitted The Food Bank for NYC and SOS—No Kid Goes Hungry Campaign. It was the largest turnout in five years of this event.
If I can do it, You can do it!
Texas Original
The next time you are in Austin, drop by Stubb's. It's an institution of Q originality, filled with love, music and soul. BTW- the brisket is out of this world.
"Barbecue is eternal, like the Mississippi River. It's big and it's simple and it takes its own sweet time." C.B. Stubbfield
You can also have your Stubb's at home. Not quite take away, but close. You Can Do IT! at home. The original Bar-B-Q Sauce is pretty darn good. The flavor; sweet, tangy tomato and molasses with a kick of vinegar and pepper.
Stubb would gladly give his recipe away to anyone who asked. "The recipe alone is just words on paper and that won’t do it." C.B. Stubbfield
Steak Under The Sea
Tuna's full flavor is sturdy enough to balance the Far East flavors of this marinade. This tastes best served cold or at room temperature. Ideal dish for a lunch-in gathering or outdoor party buffet.
Grilled Tuna Steak Salad
Recipe by Chef George Hirsch | Makes four servings
2 12 ounce tuna steaks, 2 inches thick
1 Tablespoon fresh ginger, peeled and chopped
2 cloves garlic, chopped
1 Tablespoon soy sauce
1 teaspoon sesame oil
1 Tablespoon cilantro, chopped
3 Tablespoons olive oil
4 cups mixed salad greens
Pre heat a grill to high heat.
Marinate tuna steaks for ten minutes with ginger, garlic, soy sauce, sesame oil and cilantro. Coat both sides of tuna with one Tablespoon olive oil.
Placing tuna steaks on grill, after 2-3 minutes, lift the tuna steaks, using a spatula, and turn them 45 degrees to make a crosshatch mark. After 2 minutes, turn the tuna steaks. Continue cooking until the tuna is cooked to desired taste. Avoid turning the tuna steaks over several times. Many prefer tuna cooked to medium, and carry over cooking will continue to cook the fish to medium well.
Remove from grill, place tuna on plate, cool for 2-3 minutes and slice. Serve over cool salad greens. Drizzle with remaining olive oil.
Serving suggestion: serve with couscous.