George Hirsch’s Cedar Plank Salmon

I've introduced the age-old art of hot smoking on wood planks for over twenty-five years in my TV shows and cookbooks. It's foolproof and quite impressive for entertaining, and as I say at the end of my show.."If I can do it, you can do it!"

However, this technique of cooking on planks is far from new. The Indians in the Pacific Northwest cooked on cedar and alder, a tradition done for many centuries, as all cooking was done on an open fire. Once you try it yourself, you'll see why.

Chef George’s Cedar Plank Salmon

Makes four servings 

chefgeorgehirsch.com | George Hirsch Lifestyle 

*1 cedar plank

One 1 1/2-pound salmon fillet

Juice of one fresh lemon

1 teaspoon each: thyme, rosemary, paprika, black pepper

3 Tablespoons olive oil

2 Tablespoons butter, melted

1 Tablespoon chopped fresh dill

1 lemon, sliced  

Soak plank in water to cover for 2 hours; drain.

Preheat the Grill to high.

Rub the plank with one tablespoon of olive oil.

Place fillets on the plank; season with thyme, rosemary, paprika, black pepper, dill, and lemon juice. Top with remaining olive oil.

Grill for 10-14 minutes on a covered grill for optimum smoke or until the fish is cooked. The thickness of the fillets will determine the final cooking time.

Before serving, top with fresh dill butter and serve with extra fresh lemon slices, or grill lemon slices along with salmon.

Tips:

Planked Salmon as seen on George Hirsch Lifestyle TV Series

*Soak planks for at least 2 hours or more in cold water before you fire up the grill.

Make sure the grill is good and hot; this is key! Grilled cedar-planked fish takes on a wonderful smoky flavor. The plank will be charred, but the fish will be perfectly cooked. When opening the grill, if the planks do not fit up, spray the plank with water to douse the flame and immediately close the grill cover to reduce oxygen.

Note: Cedar plank should be untreated non-resin wood, no thicker than 1 inch.

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Summer Lobster Boil

Boils are also known as a Steam, Bake, Fish Fry, Potluck, Planks, or Seafood Barbecue. Here are a few kinds of boils I’ve either been privileged to attend in my travels or have had the pleasure of creating myself.

George Hirsch's Lobster Boil

• New England - lobster steamed with beer, corn, sausage, and new potatoes

• Montauk - mussels, clams, lobster, striped bass, duck quarters, LI Yukons, corn

• Maryland or Chesapeake - blue crab, oysters, and clams steamed with beer, vinegar, and Old Bay cooked in a steamer basket, served with crackers, corn, and slaw

• Cajun & Creole Boil - shrimp, crab, crawfish, andouille sausage or kielbasa, small red new potatoes

• Low Country or Frogmore Stew - usually just shrimp with smoked sausage & corn

• Texan - crawfish, oysters, and good old Texan smoked brisket

• Monterey - Dungeness crabs, shrimp, and artichokes when in season

• Seattle - planked salmon & oysters

Types of seafood commonly used for a boil are typically shellfish, with shrimp being the most popular ingredient. Local availability, taste preferences, and imagination can rule your boil. You may consider Dungeness and blue claw crabs, shrimp, oysters, calamari, hard-shell and razor clams, mussels, crawfish, Pacific salmon, or striped bass for your boil. Equipment: a large outdoor gas grill, cooker, or large pit with charcoal, as well as a large pot (size depends on the amount of seafood and the number of guests). 20-gallon stockpot,  large paddle to stir, large wire strainer or skimmer to scoop, tongs, mallets, crackers, picks, picnic tables, No utensils––eat with your hands. 

Summer Boil

Flavoring ingredients: onions, split heads of garlic, salt, lemons, beer, bay leaves, crab boil seasoning, cayenne pepper, hot sauce 

George Hirsch's Lobster Boil

Serve: Remove the seafood from the pot, drain it well, and place it on picnic tables covered with newspaper, brown paper, or butcher paper. Serve with bowls of lemon wedges, melted butter, bottles of hot sauce, and good-quality pieces of bread. Beverages: Iced tubs of tall necks or keg beer (keep it local to your boil theme), tall necks of root beer, chilled rosé, iced tea, or lemonade. 

George Hirsch's Lobster Boil

Preparing George’s East Coast Seafood Boil Recipe

My boil is a combination of New England, Maryland & Montauk and is easily prepared on the side burner of a gas grill. Change seafood according to your own taste and availability. Add snow peas for additional color and crunch.

Non-seafood additions to boil with cook times:

• 1 link per person smoked or Italian sausage, grilled & add to the boil at the end

• 3 small red new potatoes per person, 15 minutes

• 1 ear of corn per person, 10 minutes

• 1/4 cup snow peas, 2-3 minutes

• 2 Tablespoons melted butter per person for dipping

• Serve hot sauce on the side

To prepare Seafood Boil:

Add 2 cups of water, 2 bottles of beer, 1 head of fresh chopped garlic, 4 bay leaves, several sprigs of fresh parsley, 1 Tablespoon of black peppercorns, 1 Tablespoon of powdered garlic, 1 Tablespoon thyme, and 1/4 cup of paprika. If you like it spicy, add dried hot pepper flakes or chopped jalapeño. Bring the liquid to a boil.

Add seafood in stages for different cooking times:

• Lobster 7 minutes for a 1-pound lobster + 1 minute for each additional 4 ounces

• Blue Claw Crabs 5-7 minutes

• Steamers or Littlenecks- 5-7 minutes or until opened

• Shrimp (shell on) 4-5 minutes

• Mussels 3-4 minutes or until opened

Separately, to boil lobsters:

• Fill a large pot three-quarters full of cold water and cover.

• A good rule of thumb is to allow 2 1/2 quarts of water for each lobster. Two or more lobsters will cook at the same time, provided the pot is large enough. When in doubt, use two pots.

• Bring the water to a rapid boil.

• Lobsters should be alive with the safety bands left on the claws. Drop the live lobsters one at a time head first, let the water boil again, and cover the pot. Now you will begin to time the cooking.

• Allow 7 minutes for a one-pound lobster, and add 1 minute for every 4 ounces. A 1 1/2-pound lobster will cook in 9 minutes.

• Lobsters will turn a bright red when cooked. Remove lobsters from the pot with a pair of tongs.

• Allow at least 2- 1 pound lobsters per person since a 1-pound lobster offers only 4 ounces of meat.

George Hirsch's Lobster Boil

To Grill Lobsters:

• Lobsters are split and cleaned

• 2 Tablespoons olive oil

• 2 Tablespoons seafood seasoning

• 6 cloves garlic, sliced

• 1/4 pound clarified or drawn butter

• 3 lemons, cut into wedges

Preheat grill to medium-high

Combine the olive oil, seafood seasoning, and garlic in a small bowl. Place the lobster on its back and brush it with some of the oil mixture.  Place the lobster on the grill, split side down, for 3 minutes. Brush with olive oil, turn, and cook for 5 to 6 minutes longer, until done. A 1 1/2-pound lobster should cook in 9 minutes: 7 minutes for the first pound and 1 minute for each additional 4 ounces.

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Dad, King of Kebab

My dad was the King of Kebab, not only my best friend but also the one who taught me everything a son needs to know. Fish, throw a fastball, and how to build an excellent fire. A TV series and one of my cookbooks, "Know Your Fire," are inspired by and a tribute to a great man, friend, and father. Dad, this kebab is for you.

One of the oldest cooking techniques in existence—the art of grilling meat on a skewer, was derived from medieval Turkish soldiers who used their swords to cook meat over an open fire. However, cooking on skewers with higher quality meats was once only reserved for kings and nobility. Thank goodness things have changed. For best cooking results, the skewered meat should be grilled on a very hot grill or with hot embers. The skewers should be frequently turned during grilling using caution so the melting fat is not dripped directly over the hot burner or coals, causing a flair-up.  

King of Kebabs 

Makes 4 servings 

chefgeorgehirsch.com | George Hirsch Lifestyle

1 pound mixed beef, pork tenderloin, and chicken cut into two-inch pieces 

2 cloves garlic, chopped fine

1/4 teaspoon ground red (cayenne) pepper

1/2 teaspoon each; ground cumin, dried oregano

1 Tablespoon each: fresh parsley and fresh mint

Fresh ground black pepper, to taste

Pinch Sea salt

1/4 cup olive oil

2 fresh lemons, sliced fresh Mint, chopped

1 cup plain Greek yogurt, optional

For Vegetables: any mixture of onion, peppers, squash, eggplant, and mushrooms, cut into 2-inch cubes, mix the cut-up meat and vegetables—grease metal skewers with cooking spray or oil. If possible, use long, flat metal skewers.

For Meat: Divide the meat mixture evenly on all skewers (depending on the length of the skewer). Push the skewer through the middle of the meat lengthwise, and alternate with a piece of onion on the skewer, spreading it evenly. Repeat with the other skewers. Season with garlic, cayenne, cumin, oregano, parsley, mint, black pepper, and salt in a bowl. Brush kebabs with olive oil. Cover and place in the refrigerator to chill, and allow the seasoning to bloom with the meat. (grilling instructions below)

To Grill: Brush the outside of the meat with additional olive oil. Preheat the grill to high. Place kebabs on a scorching grill with lemon slices. After the lemon slices brown, place them on top of the kebabs while cooking for added flavor and moisture. Grill meat and vegetable kebabs for 5 minutes, turning frequently, or until cooked through to the desired doneness. Serve immediately with sides of Greek yogurt, grilled lemon slices, and freshly chopped mint. 

TIPS: For the veggies, cutting up onion the same size as the meat is a good way to flavor meat on the same skewer; however, other vegetables should be grilled separately from the meat since vegetables will cook at different times.  

Serving Suggestion: Serve on warm, grilled flatbread with dips. 

Dips To Serve with Kebabs:- Warm hummus, Olive oil, grilled lemons, chopped olives, chopped fresh mint, Tzatziki, chopped cukes, garlic, olive oil, Greek yogurt, and dill.

Skewer Tip: Metal skewers work best because they do not burn and assist in conducting heat to make the food cook at a higher temperature, producing juicy results. If using bamboo skewers, soak them in water first so they won't burn.

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Grilling Corn 411

If ever there is a time, this is it — farm-fresh ears of corn at your local farm stand or market this week. Buy extra to grill or roast; as leftovers, they are an ideal addition to many dishes. Cut leftover corn off the cob and use it in salads, salsas, soups, tacos, beignets, etc. Sufferin’ succotash - add grilled corn to lima beans and tomatoes. The charred kernels add a robust nutty flavor and an excellent texture. Fresh is where it's at. 

I am sure you have heard a version of this tale.

"My grandmother learned from a farmer how to cook the best corn, start the water boiling, run to the corn field, pick the corn, run back to the pot, cook the corn, and eat immediately."

A good tip is to stress freshness. But how good is this advice if you don’t know how to select sweet and juicy-tasting ears?

Here's The 411: When picking: The kernels should be smooth and plump, and the juice inside the kernel should appear milky. The kernels should not be too mature, soggy, and doughy. The corn is good when there is a slight browning of the silks, and it is cool to the touch, full of the tip kernels, and firmness of the unhusked ears.

I’m still trying to figure out why people husk their corn at the market and leave husks everywhere. I may have to ask why next time. It helps the corn retain its freshness by leaving the husk on until right before cooking. Ears of corn should also be chilled as soon as possible after picking to slow down the sugar in the corn, as it turns to starch. Think of corn like fresh whole fish; the ears should be firm, moist, and chilled. I suggest taking a cooler to the market for the ride home.

 - Begin by pulling the husks of the corn back, but do not remove them. Remove and discard the silk and then soak the whole cobs in a pot of cold water for 15 minutes. 

- Preheat the grill to a medium temperature. 

- Remove the corn from the water and brush the kernels with olive oil. Before you re-wrap the corn in the husks, add a little caramelized garlic, chopped onion, nutmeg, and black pepper. 

- For a flavorful twist, try using herbs & spices such as cilantro, garlic, chipotle chili, and fresh lime juice. 

- Then, reposition the husks over the kernels and tie each ear with a piece of loose husk or twine. 

- Place the prepared ears of corn on medium heat, turning every 2 minutes. 

- After a couple of turns, place the corn husk on indirect heat or the top shelf of your grill and close the cover. 

- Allow the corn to roast for another 10 minutes slowly. 

- You will know it is done when you press a kernel and it shoots out its sweet liquid.

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Burger Time

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?

Burgers 101

You can start with the meat, which is usually beef. My preference is for at least 83-85% lean ground round. There is no need for sirloin; all the fixings and condiments will overpower the meat's flavor. Since the meat is ground, it should be prepared within 24 hours. Alternatively, you can pre-make your patties, wrap them in plastic wrap, and freeze them—defrost them in the refrigerator for 24 hours before grilling. 

For the purist, you can always grind your meat. The benefit is knowing exactly what type of meat and the proper ratio of fat to meat. Keep everything well-iced, including placing the grinder blades in the freezer before the big grind.

Fresh Ground: At all costs, avoid the frozen hockey pucks. There is no way of telling what kind of meat it is. It may be labeled as 100% beef patties, but they are likely from old dairy cows, not steers raised for meat consumption. Hockey pucks will not cook properly if frozen and are likely to flare up your grill with excessive fat. It is well worth the time to pre-make your patties from scratch. It’s easy, and they’ll look gourmet, even if they look more rectangle than round. Allow the patties to chill in the refrigerator for at least one hour before cooking after making them. A well-chilled burger will prevent the patty from breaking up. 

Divide + Keep Patties Cold: To make the burger patty, for every pound of meat, divide into 4 for four-ounce servings, 3 for 5 ounces, 2 for 8 ounces, and so on. Lightly shape each serving into a round, then press and rotate the meat in your hands until it forms a patty-like shape. Don’t overwork the patty, or you will warm up the meat. This will reduce the binding, making them more likely to fall apart and be too dense. 

Pre-prep: To serve the perfect burger, prepare your condiments before you fire up the grill. Slice your tomatoes, onion, lettuce, cheese, pickles, and other ingredients. Prepare the mustard, ketchup, and mayo if you prefer. The time to run for the condiments is not when the burgers ooze their juices all over the platter. 

The Hasty Flipper: Preheat your grill to high heat. Place the burgers on a clean grill over high heat for 3-4 minutes. Please do not flip them, but move them to another hot spot to continue to cook at a high temperature so they do not steam. Once you see the juices rising to the top, you can flip the burgers over to the original cooking spot, which has become a new hot spot. 

sliced kosher dill pickles are a must-topping

Patience: Next, grab a soda or a beer. This is the most crucial step because it will give you something to do. Otherwise, you will begin to press the burgers or, worse, flip them repeatedly. The burgers are flipped only once. And please, for the sake of making a juicy 5-star burger, DO NOT PRESS THE MEAT.

Burger Under Cover: Avoid flare-ups by keeping the lid closed on the grill. The oxygen will be cut off, reducing the likelihood of a flare-up. You can even cook burgers on indirect heat. Keep one section of the grill without heat. After searing the burgers on very high heat, before the fat runs onto the flames, move the burgers to the side with no direct heat underneath. 

Time Is On Your Side: Ding, the bell rang, but you can’t possibly tell how well those burgers are cooked by setting a clock. Chefs may have a clock in their heads, but you will need to rely on experience and the many conditions that face your outdoor kitchen—such as outdoor temperature, wind, the heat of your coals, or gas grill. 

As a guide, four to five minutes on each side for a five-ounce burger will give you a medium-done burger. Everyone likes their burger prepared differently, so as long as you know the risks of serving a burger not fully cooked, consider this: lightly touch the patty with the back of the grill fork; the more the meat springs back, the more done the meat is cooked. If you use a meat thermometer, it will read 160 degrees for a well-done burger. But try not to let anyone see you using a meat thermometer for grilling a burger; it just looks silly:).

The time to serve the burgers is immediately after they come off the grill, not 10 or 20 minutes later. So be sure to ready your fixings and be ready to serve the food that is the most sought-after of all cuisine —The American Hamburger!

One Other Helpful Tip: 

- Don’t overcrowd. Your grill is only so big. The more crowded the surface of the cooking area is, the more likely you will steam your food or cause a flare-up. 

If I am invited to your backyard BBQ, I like my hamburger with lots of ketchup, sliced pickles on the bottom of an un-toasted soft potato bun, and more ketchup on the topside with a slice of heirloom tomato. Now go ahead and wear that fancy apron; you’ve earned it!

Burger Recipes Beyond Beef, SEE BELOW

★

Once you start eating turkey burgers, you’ll never want another drive-through burger again!

George's ULTIMATE TURKEY BURGER serve w/ Brownies + Ice Cream

Makes 6-8 burgers

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds lean ground turkey 

1/4 cup finely chopped onion

2 Tablespoons BBQ sauce

1/4 cup finely chopped mushrooms

2 jalapeno peppers, grilled for about 3 minutes, seeded and chopped

1 Tablespoon chopped fresh cilantro

Freshly ground black pepper to taste

Accompaniments: crusty rolls, lettuce, and sliced tomato

In a 2-quart mixing bowl, combine all of the ingredients and mix with a fork, taking care not to overwork the meat. Divide into 6 or 8 equal portions and form into 3/4 inch thick patties. Cover and refrigerate for 2 hours. Preheat the grill to medium-high. Place the burgers on a hot grill and cook about 4 inches from the heat source for 2 minutes per side, turning once. Lower the heat slightly and cook for another 7 or 8 minutes or until done. Serve in rolls with lettuce and tomatoes.

If you don’t see a ground lamb in your supermarket or butcher shop, by all means, ask for it. Whenever you’re mixing any ground meat product, it’s a good idea to have the meat and bowl well chilled. Not only will a chilled bowl cut down on bacterial growth, but it will help bind the meat. So if possible, use a metal bowl for mixing the ingredients and place it in the freezer beforehand. If your kitchen is warm, place the bowl over a bowl of ice when you’re incorporating the meat with the spices.

Don’t even think of serving these or any rare burgers. According to the U.S. Department of Agriculture, all ground meats should be cooked until the ingredient’s internal temperature is 160 degrees. The patties can also be wrapped with precooked bacon on the grill.

★

George's LAMBURGERS

Makes 4 Servings 

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds ground lamb

2 eggs

1/4 cup chopped scallions

4 cloves garlic chopped fine

2 Tablespoons chopped walnuts or Pine nuts

1 Tablespoon Italian parsley, chopped

1/2 teaspoon hot sauce

1/4 teaspoon ground nutmeg

salt and pepper, to taste

Combine the lamb, eggs, scallions, garlic, pine nuts, parsley, hot sauce, nutmeg, salt, and pepper in a well-chilled bowl and mix gently but well. Form the mixture into 4 patties and grill for 4-5 minutes for well done.

When you think burger these days, you don't have to think beef. Meaty tuna marinated in a flavorful marinade makes a nice switch. Be sure to keep the tuna cold during the preparation.

 ★

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 burger buns

1 bunch arugula, washed and dried

For Asian Style Marinade

Makes 1 cup

2 fresh limes

1/2 cup olive oil

3 Tablespoons 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 for 2 to 3 hours.

Place the burgers on a preheated hot grill and cook them for 3 to 4 minutes on each side, or until rare or medium rare. Overcooking the burgers will dry them out. Place the burgers on a bun and serve on a bed of arugula.

Lamb Burger: from Gather ‘round the Grill cookbook

Tuna Burger: from Grilling with Chef George Hirsch cookbook 

Turkey Burger: from George Hirsch Living it UP! cookbook 

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