Regional City Dogs

georgehirsch June 19, 2019

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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.

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

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Hickory Spit-Roasted

George Hirsch May 31, 2019

These chickens are easy to cook and are ideal for a tailgate, garden party or impromptu weekend outdoor gathering. Serve warm slices of chicken over salad greens. You can also mix chilled chunks with dressing for a chicken salad, or spread slices with a spicy mustard for a sandwich filling.

Hickory Spit-Roasted Chicken

Makes 12 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

Three 3-pound chickens

1 cup Hickory Rub (recipe follows)

1/4 cupolive oil

1 cup hickory wood chips, soaked 30 minutes in water

Preheat the grill. Grill Temperature: Medium-low

Place the hickory chips into an iron smoker box and put on the grill for the last 20 minutes of cooking.

Rub the chickens on all sides with the rub. Tie the drumsticks together with cord and tuck the wings behind the back. Insert the spit rod through the cavity of the chicken and secure with adjustable holding forks, taking care the chicken is balanced on the rod. Cook the chicken on the rotisserie for about 45 minutes with the cover down or until juices run clear, basting several times with the olive oil. The chicken can also be cooked for 11/2 hours on an open spit.

Hickory Chicken Rub

Makes about 1 cup | Gather 'Round the Grill cookbook by George Hirsch

1/4 cup sweet paprika

1/4 cup potato starch or flour

1 Tablespoon each: dried thyme, garlic powder, dried rosemary

1 Tablespoon lemon pepper; or 1/2 Tablespoon black pepper and 1/2 Tablespoon grated lemon rind

1 teaspoon ground nutmeg, ground allspice

Combine all ingredients in a small bowl and mix well.

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Know Your Fire: Asian-Style Tuna Burger

George Hirsch March 28, 2019

Hamburger is the most popular food for the grill, followed by steak and chicken. Did you know — one out of every five times Americans fire-up the grill, it's to cook a hamburger? A burger does not have to be all beef. The solution, try a meaty tuna burger. It's delicious, lean, and good for you too. Top of with wasabi dressing and you are off to a hot start for the weekend.

George's Tuna Burger

Makes 4 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/2 pounds fresh tuna, either yellowfin, blue, or ahi

2 egg whites

1 teaspoon chopped cilantro

1/4 teaspoon hot sauce

1 teaspoon Dijon mustard

1 marinade recipe

4 soft burger buns such as whole grain, brioche or potato bun

Toppings: boston lettuce, sliced cukes & tomatoes

For Asian Style Marinade

Makes 1 cup

2 fresh limes

1/4 cup olive oil

1 Tablespoon sesame oil

3 cloves garlic, chopped

1 Tablespoon soy sauce

2 Tablespoons ginger, chopped fine

1 teaspoon hot sauce

1 Tablespoon fresh Cilantro, chopped

Cut the zest from the limes. Place the limes on a cutting board and firmly roll them back and forth with the palm of your hand to loosen the juice. Cut the limes in half and squeeze out the juice. In a small bowl, combine the lime juice with the remaining ingredients and mix well.

Cut the tuna into 1-inch pieces and place them in the bowl of a food processor. Using an on-off motion, grind the tuna for 45 to 60 seconds, or until it is chopped but not pureed. Over processing the tuna will make it warm.

Transfer the tuna to a bowl, stir in the egg whites, and mix well. Add the cilantro, lime zest, hot sauce and mustard. Blend well. Shape the tuna mixture into four burgers. Place them in the marinade and refrigerate 2 to 3 hours.

Place the burgers on a preheated hot grill and cook them 3 to 4 minutes on each side, or until rare or medium rare. Over cooking the burgers will dry them out. Place the burgers on a bun and serve with wasabi dressing & toppings.

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Gameday Sandwich

George Hirsch January 30, 2019

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. And, using chicken can also make a game changer!

FOR MY Dry Rub Recipe

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.

Grilled Schweinefilet Sandwich

Makes four Sandwiches | Adapted from Adventures in Grilling Cookbook by George Hirsch

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 chili powder

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon 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 chiabita, 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.

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Grilled Fillet of Beef with Red Wine Sauce

George Hirsch December 21, 2018

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The ultimate prized piece of beef is the fillet mignon, the center of the beef tenderloin. Because this cut of beef has no fat on the surface, it should be brushed with oil before cooking. The cooking times for beef will vary according to the temperature of the fire as well as the temperature of the meat and the air. A beef fillet, or beef tenderloin, is the most tender of all beef cuts. It contains no bone or fat. Although the fillet is fork-tender, it lacks a real beefy flavor so it is often seasoned before roasting and served with a sauce

Grilled Fillet of Beef with Red Wine Sauce

chefgeorgehirsch.com | adapted from Know Your Fire Cookbook

2 pound beef tenderloin roast, trimmed

2 teaspoons hot sauce

1/4 cup prepared mustard

2 Tablespoons coarsely crushed peppercorns

1 teaspoon Italian parsley, coarsely chopped

2 Tablespoons olive oil

For the Shitake Mushrooms & Red Wine Sauce

2 Tablespoons sweet butter

1 cup sliced shitake mushrooms

2 shallots, finely chopped or 2 Tablespoons chopped onions

1/4 cup dry red wine

1/2 teaspoon dried thyme

1 Tablespoon sherry, optional

Preheat the grill or grill pan to high.

Rub the meat with the hot sauce and spread evenly with the mustard on all sides. Mix the peppercorns and parsley together and pat onto the meat. Brush beef with olive oil.

Sear the meat on the grill until it is brown on all sides. Lower the heat to medium and finish cooking to desired doneness. For rare, the approximate time is 7-8 minutes per pound, 8-10 minutes for medium rare, 10-12 minutes for medium. Cool the meat slightly for five minutes and slice thin.

Meanwhile, in a saute pan melt the butter over medium heat and add the shitake mushrooms and shallots. Cook, stirring frequently, until the mushrooms begin to get a little color. Add the wine and thyme and cook 1 minute. If inclined, add the sherry.

To serve, garnish the steaks with the mushrooms and red wine sauce.