Backyard Street Food

George Hirsch July 18, 2024

A national dish of Indonesia, the satay, is a marinated skewered meat with sauce, usually spicy. Satay is often served in Malaysia by street-side vendors. It's an easy and quick solution to backyard grilling. I thought this would be a fun dish to cook street-side on 67th Street in NYC on Live! The three of us had a blast making this on a NYC street - imagine the fun you and your guests can have in your backyard. It's also one of those informal dishes that doesn't require a fork and a knife.

TIP: I always prefer using metal skewers as I find the food cooks faster and more uniformly. But bamboo skewers are very handy when in a pinch and when cleanup of the skewers is not practical. Just make sure to soak the bamboo skewers in water for 10 minutes before threading to avoid the skewers from burning up on the grill.

Pork Satay with Sesame Dipping Sauce

Makes 6 servings

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1 1/2 pound pork tenderloin, cut crosswise into 3-inch-long pieces

For the Marinade:

1/3 cup sweet onion, chopped fine

1 teaspoon turmeric

1 Tablespoon cilantro, chopped

3 Tablespoons vegetable oil

2 Tablespoons oyster sauce (Chinese BBQ sauce)

2 Tablespoons sesame seeds, toasted

Juice from two limes

Three cloves garlic, chopped

Two teaspoons each of soy sauce and sesame oil

1 green onion, chopped

6 long skewers

Mix marinade ingredients in a medium bowl.

Cut pork lengthwise into thin 1/4-inch slices. Tip: It is easier to cut meat when it is very cold.

Thread pork onto each of the six skewers. Reserve 1/3 cup of marinade in a small bowl. Brush the remaining marinade over both sides of the pork. Cover the pork, and refrigerate for one hour.

Preheat the grill to high heat. Grill pork until cooked through, two-four minutes per side. Brush pork with reserved marinade. If available, serve on a fresh banana or ty leaf and top with chopped green or red onion.

Although serving a peanut dipping sauce with a satay is very common, I find my Sesame Dipping Sauce to go better with the pork.

For the Sesame Dipping Sauce

Recipe George Hirsch | Makes one cup

1/2 cup rice wine vinegar

1/4 cup lite soy sauce

2 Tablespoons honey

2 Tablespoons ketchup

2 Tablespoons Mae Ploy Chili Sauce

1 teaspoon sesame oil

2 cloves garlic, chopped

1 Tablespoon fresh ginger, peeled and chopped

1 Tablespoon fresh cilantro

Mix all ingredients in a small bowl one hour before serving. Serve as a dipping sauce for Satay, steamed dumplings, or summer rolls.

Optional: to make spicy add 1 teaspoon of chili sauce or hot pepper flakes.

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Savory Waffles as seen on George Hirsch Lifestyle

George Hirsch March 6, 2021

At the 1964 World's Fair, Americans were introduced to the Belgian waffle, made fluffy with the help of yeast and egg whites. Once electric waffle irons replaced those inconvenient metal plates, waffles officially became an American favorite.

In North America, Belgian waffles are a variety of waffles with a lighter batter, larger squares, and deeper pockets than ordinary American waffles. Belgian waffles were originally leavened with yeast but baking powder is now often used.

Tired of toast & sausage for breakfast and brunch? Then opt-in for a southern treat. These waffles are the perfect accompaniment to my Oven Fried Garlic Chicken, always a family favorite, and I’m delighted to share with you.

Savory Waffles

Makes 8 waffles

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2 cups all-purpose flour

2 egg yolks

1/2 teaspoon salt

2 Tablespoons pure cane sugar

1 Tablespoon baking powder

2 cups of milk

1/3 cup butter, melted

2 egg whites, stiffly beaten

½ cup cheddar cheese, finely shredded

¼ teaspoon each:

curry powder, paprika, dried thyme, ground black pepper, hot sauce

2 Tablespoons fresh chopped parsley or dill

Preheat waffle maker.

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Put all ingredients, except egg whites, in a large mixing bowl. Beat on low until moistened. Increase to medium speed; mix for 2 minutes or until just smooth. Do not over mix.

By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids for a regular waffle baker—more for a Belgium waffle. Close waffle maker, bake until steam no longer escapes, about 3 minutes. Repeat.

Serve while hot with Fried Chicken.

Note: Serve topped with butter and hot syrup, or better yet with warm fresh fruit compote.

***a classic Waffles + Oven Fried Chicken***

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Bacon Wrapped Meatloaf with Mushroom Sauce

George Hirsch October 3, 2020

Bacon-Wrapped Meatloaf

Makes 1 large loaf or 3-4 mini loaves; about 6 servings

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8 strips bacon

2 Tablespoons brown sugar

1 ½ pounds 80 / 20 ground beef; or use combo of pork, veal, or turkey

½ sweet onion, finely chopped

1 stalk celery, finely chopped

1 large egg, beaten

4 cloves garlic, chopped fine

1/4 cup Parmesan cheese

2 Tablespoons fresh Italian parsley, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

3 cups day old Italian bread or panko pulsed into crumbs

1/2 cup milk or beef broth, add to bread crumbs to soften

½ teaspoon sea salt

fresh ground black pepper

* Note all ingredients should be very cold before mixing.

Cut bacon strips in half crosswise and coat with 2 Tablespoons of brown sugar. In a large sauté pan, blanch (partially cook) the sugared bacon for 2 minutes to render some excess fat. Do not overcook.

Heat grill to medium heat or an oven to 350 degrees F. Line a baking loaf pan with foil or parchment paper and lightly oil the parchment paper or spray with nonstick cooking spray. Line the inside of the loaf pan/s with blanched bacon; bacon slices should hang over the top of the loaf pan.

In a large bowl, combine the ground meat, onion, celery, garlic, milk-soaked breadcrumbs, egg, basil, oregano, parsley, cheese, salt and pepper. Mix until all ingredients are blended together, but do not over mix. Divide the mixture into 1 large or 4 mini loaf pans. Press the meat mixture into the prepared parchment paper-lined and bacon baking pans, removing any air pockets.

Fold the bacon slices over the top of the meat to seal in the meat. Refrigerate for 1 hour.

Bake until meatloaf is firm, about 1 hour for the large loaf or 35 minutes for mini loaves. Remove loaf pans from grill or oven and cool completely.

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

Unmold meatloaf from loaf pans, and place on a hot grill or on a roasting pan if using the oven. Grill 4-5 minutes on each side or 10 minutes in the oven until meatloaf is hot and bacon is crispy. Remove from grill / or oven and serve with a mushroom pan gravy or barbeque sauce.

George Hirsch's Mushroom Sauce

Makes 4 Servings

2 Tablespoons olive oil, 1/2 cup sweet onion, chopped fine, 1/2 cup crimini mushrooms, sliced, ½ cup white button mushrooms, 1/2 cup Portobello mushrooms, grilled and sliced, ½ teaspoon dried thyme, Pinch nutmeg, 1 cup beef broth, or beef au jus, 1/4 cup dry white or red wine

Preheat a large sauté pan to a high on side burner or gill top. Add olive oil and onions and sauté for one minute. Add the mushrooms and sauté until they are light brown, about 5 minutes. Add wine, and broth, simmer for 2 minutes. Serve sauce over top Double Grilled Meatloaf.

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Know Your Fire Fridays: Ancient Grilling

George Hirsch July 13, 2018

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 open fires. An Adana kebabi from the south of Turkey is a savory mixture of minced lamb, cumin, cayenne, black pepper, dried oregano and mint. The meat is shaped into a long cylindrical shape like a long hot dog or sausage, then pierced onto a long metal skewer and grilled in one piece. It is served removed from the skewer and cut up.

Adana is named after the 5th largest city in Turkey, Adana. There are very strict guidelines and inspections that must be passed by The Adana Chamber of Commerce in order to be an authentic Adana kebabi vendor.

Adana kebabi has to be made from the meat of a male lamb. The skewered meat, must be roasted on fireless, charcoal embers exclusively from oak wood. The skewers are frequently turned during grilling using caution so the melting fat is not dripped on the embers causing a flair up. The Adana is served on flat bread by pressing the meat off the skewers after cooking; when wrapped and served in a flat bread, it's called a Dürüm. Authentic accompaniments served with adana include; charred tomatoes, green or red peppers, onions and parsley seasoned with sumac or lemon pepper seasoning, and warm hummus.

Adana or Kiyma Kebabi

Makes 4 servings

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1 pound ground lamb or ground beef

1/4 teaspoon ground red (cayenne) pepper

1/2 teaspoon each; ground cumin, dried oregano

1 Tablespoon each: fresh parsley and fresh mint

1 egg white

Fresh ground black pepper, to taste

Pinch Sea salt

Olive oil

2 fresh lemons, quartered

Fresh Mint

1 cup plain Greek yogurt, optional. Or, serve with Tzatziki Sauce

Mix the meat with the cayenne, cumin, oregano, parsley, mint, black pepper, and salt in a bowl. Add the egg white and continue to combine until the mixture is well blended.

Grease skewers with cooking spray or oil. If possible, use long, flat metal skewers. Divide the meat mixture into 2-4 (depending on the length of skewer), 2 inch wide thick sausage shapes. Push the skewer through the middle, lengthwise, and squeeze the mixture up and down the skewer, spreading it evenly. Repeat with the other skewer.

Cover and place in refrigerator to chill for 30 minutes. This will help the meat hold together. When ready to grill, brush the outside of meat with olive oil.

Preheat the grill to high.

Place skewers on very hot grill. Grill 5 minutes, turning frequently, or until cooked through. Serve immediately with sides of yogurt, fresh lemon, fresh chopped mint, and an onion & parsley salad.

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5 SPICE New York Strip Rubbed Steak

George Hirsch June 22, 2018

Grilling a good steak is easy, grilling a good steak with stellar results requires a couple of simple steps. My signature rub will enhance virtually any meat. Here it's used to great effect on strip steaks, but is equally good on rib eye, porterhouse, and sirloin.

5 SPICE New York Strip Rubbed Steak

Makes 4 to 8 servings

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1 Tablespoon each: sweet paprika, powdered garlic, dried oregano, dried thyme, black pepper

2 Tablespoons Turbinado sugar ("sugar in the raw")

2 (32—36 ounce) boneless New York strip steaks, cut 2-inch thick

Olive oil

2 cloves of fresh garlic, thinly sliced

Black pepper, to taste

Pinch sea salt

2 sprigs fresh rosemary, cut into 4 pieces

Combine spices, herbs, pepper and sugar. Rub all over steaks and refrigerate for one hour to overnight.

Remove rubbed steaks from refrigerator 30 minutes before grilling. Drizzle each with olive oil and sprinkle with garlic, pepper and salt.

Preheat grill to high.

When it's hot, place steaks on grill and top each one with a piece of rosemary. After 2 minutes lift the steaks, using tongs or steak spatula, and rotate them 45 degrees to make crosshatch marks. After 2 to 3 minutes, remove but do not discard rosemary, turn the steaks over and move them to the cooler edges of the grill, or lower the heat to medium. Replace rosemary sprigs, and continue cooking until the meat is done. (An instant-read thermometer will read 125 for rare, 130 for medium-rare, 140 for medium.) Avoid turning the steaks over several times.

Allow steaks to rest for 5 minutes before slicing. Sprinkle with fresh rosemary and olive oil before serving.

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