Double Grilled Comfort

George Hirsch February 15, 2016

**enjoy GHL six times weekly T,W,TH & F on Create TV**

Comfort foods never go out of style. Stuffed baked potatoes are an ideal accompaniment from todays show with meatloaf and pan gravy. Prepared traditionally in an indoor oven or max the flavor on the grill. Either way is a comfort winner.

George’s Grilled-N-Stuffed Potatoes

Makes Four Servings

chefgeorgehirsch.com | George Hirsch Lifestyle

6 large Idaho potatoes, scrubbed

¼ cup virgin olive oil

sea salt

½ cup chicken broth

8 cloves caramelized garlic

2 egg yolks

2 cups sharp cheddar cheese, shredded

2 Tablespoons chives

1 teaspoon hot sauce

Freshly ground black pepper

Pre heat grill or oven to high or 400 degrees F.

Pierce potatoes with a fork, rub outside of potatoes with oil, sprinkle with salt and place on a hot grill. Bake for 45-minutes to one hour, turning every ten minutes. Remove potatoes from grill when they are fully cooked. With a small paring knife, test by piercing through skin, when knife slips out easily they are done. Cool potatoes slightly.

Hollow out potatoes by cutting around the top edge on an angle lengthwise, using caution not to cut through the bottom skin of potato. With a large spoon hollow out the inside of the potato, saving pulp in a separate bowl.

Mash potato pulp with a fork and add caramelized garlic, broth, egg yolks, 1 ¾ cup cheese, chives, hot sauce, and back pepper. Blend all ingredients well and stuff back into four of the hollowed out potato skins, slightly mounding filling over the top. Top potato with remaining cheese and drizzle with a little olive oil.

Place potatoes back on a hot grill on the top rack and heat until potatoes are hot.

13 EPISODES on 4 HD-DVD Disk Set, season one

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for Gameday, Grilled Schweinefilet Sandwich

George Hirsch January 28, 2016

enjoy GHL six times weekly beginning Tuesday Feb 2nd on Create TV

Gameday, just wouldn't be the same without some slow cooked version of pork; however here's a quick version if you don't have the time.

Grilled Schweinefilet Sandwich

Makes four Sandwiches

chefgeorgehirsch.com | Adapted from Adventures in Grilling cookbook

1 1/2 pounds pork loin cutlets, trimmed

Juice of two lemons

2 Tablespoons olive oil

2 Tablespoons honey

2 Tablespoons ketchup

6 cloves caramelized garlic

2 teaspoons sweet paprika

1 teaspoon each: chili powder, dried rosemary, dried thyme, sea salt

Fresh ground pepper, to taste

Place the cutlets between two sheets of plastic wrap and pound thin with a meat pounder or the bottom of a heavy skillet. Combine the lemon juice, olive oil, honey, ketchup, caramelized garlic, paprika, chili powder, rosemary, thyme, sea salt and pepper in a small bowl and mix well. Add the pork cutlets and refrigerate for one hour, turning the meat occasionally.

Pre heat the grill to high.

Remove the meat from the marinade and grill for 2 to 3 minutes on each side, basting occasionally with the remaining marinade. Remove meat from the grill and allow meat to rest 2-3 minutes. Serve on favorite breads such as ciabatta, kaiser roll, baguette, focaccia, or sliders.

Optional Fillings for Sandwich: Grilled peppers, sliced tomatoes, pickles, arugula, micro-greens, or Top with Dill Sauce or favorite dressing.

Optional Side: Savory Slaw Recipe

For the Dill Sauce: Mix 1/2 cup mayonnaise, 1/2 cup plain yogurt, 2 Tablespoons Dijon mustard, juice from one fresh lemon, 1/4 cup chopped fresh dill, 1 Tablespoon caper, 1/2 teaspoon hot sauce, and fresh ground black pepper.

TIP: Pork can be safely cooked to medium rare at a final internal temperature of 145 degrees F, as measured by a food thermometer, followed by a three minute rest time. NOTE: Ground pork, like all ground meats, should be cooked to 160 degrees F.

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Gameday Ribs

George Hirsch September 25, 2015

Tune-in GHL 7:30AM + 1:30PM Tuesdays and Thursdays on Create TV

The most important ingredient in cooking champion ribs is time. Ribs cooked slowly with a dry rub = Q heaven! But, don't forget to add a little moisture; by misting or brushing with water, or better yet my secret, with apple juice. Over the years, I’ve offered several ways to cook ribs in my books. Caution - speedy versions that cook at temperatures hotter than 225 degrees just boils the flavorful juice out of the ribs, basically dry bones. The bottom line, great ribs cannot be prepared in a hurry. Good practice of patience.

Pork Rib Rub

recipe by Chef George Hirsch | Makes 1/2 cup

1/4 cup paprika

2 Tablespoons each dry thyme, rosemary, garlic powder, brown sugar, cumin

1 teaspoon black pepper

1 teaspoon nutmeg

1/2 teaspoon cayenne

In a small bowl combine all ingredients.

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Ribs with Pork Dry Rub

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 slab of St. Louis Style meaty pork ribs, with 14 ribs, about 3 1/2 pounds

1 recipe pork rib rub

2 cups apple juice

3 cups pork ribs wet sticky sauce, see sauce recipe.

Coat the entire rack of ribs with pork rib rub, wrap ribs tightly and refrigerate overnight.

Pre heat a grill to low temperature (approximately 225-250 degrees F). Place ribs meat side up on grill and cook for 2-3 hours. The lower temperature keeps the meat from drying out and becoming tough. After 2 hours begin to baste or spray the ribs with apple juice. The juice keeps the meat moist and from becoming dry during the long cooking.

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Grill Skewers

George Hirsch July 10, 2015

Tune-in GHL Tuesdays and Thursdays on Create TV beginning July 14th

Forty years ago people were afraid to enter the water at the beach... the movie Jaws has had an everlasting effect since. But I say - no worries, just skewer and marinate. Today, I'll opt for grilling swordfish which is ideal when topped with a highly seasoned marinade for flavoring, not tenderizing. The fish is marinated for under 30 minutes making for a quick fix from kitchen to grill.

Have a great weekend!

Use this vinaigrette as a marinade for vegetables, meats, or seafood and as a basic vinaigrette for salad greens.

Chef George's Grilling Vinaigrette

makes about 1 cup | from George Hirsch Living it UP! cookbook

chefgeorgehirsch.com

1/2 cup tomato or vegetable juice

1/4 cup balsamic vinegar

1 Tablespoon horseradish

2 Tablespoons pitted green olives, chopped

4 cloves Caramelized Garlic

1 green onion, chopped

1 teaspoon dry mustard

1 teaspoon dried basil

1 teaspoon hot sauce

Fresh ground black pepper

Combine all the ingredients until well blended. Cover and alow the vinaigrette to sit at room temperature for 2 to 3 hours.

Swordfish Skewers

makes 4 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/4 pounds *swordfish, cut into 2 inch pieces

1 green pepper, cut into 2 inch cubes

1 red pepper, cut into 2 inch cubes

1 sweet onion, cut into 2 inch cubes

1 lemon, cut in quarters

1 lime, cut in quarters

2 Tablespoons olive oil

Arrange the swordfish, peppers, onion, wedges of lemon and limes on skewers. Pour Grilling Vinaigrette and olive oil over skewers; marinate for 30 minutes, in the refrigerator.

Preheat the grill. Grill for 2 or 3 minutes on each side on high. Baste with the marinade, then cook over a lower temperature for several minutes until done.

*Optional: use mako, jumbo shrimp or sea scallops. And chicken.

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Fête du Canada

georgehirsch July 1, 2015

**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.

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!