Cedar Planked

Can late summer get boring with another burger on the grill. You bet! So, it's time to change it up. 

You are going to need cedar planks for today's fish recipe. I am encouraging you to step outside + grill with this recipe. Soak planks for 30 minutes 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 smokey flavor with more flair and a lot less hassle as you grill. The plank will be charred, but the fish will be perfectly cooked. This technique of cooking on planks is not new. The Indians in the Pacific Northwest cooked on cedar and alder, a tradition done for many centuries.

This weekend when you are running errands, head to the hardware store and pick up some cedar planks. Oh- be sure they are untreated non-resined wood, no thicker than 1 inch. Cedar and alder are popular choices, but mesquite, cherry, peach, apple, and oak also add their own unique flavors. Just give it a try and have a good time. Enjoy.

Cedar Plank Fish

makes two servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 cedar plank

Two 10-ounce salmon, trout or halibut fillets

juice of one fresh lemon

1 tablespoon chopped fresh parsley

2 tablespoons maple syrup

3 tablespoons olive oil

Fresh ground black pepper

2 Tablespoons butter

Soak plank in water to cover 1 hour; drain.

Pre heat Grill to high.

Rub plank with one tablespoon olive oil. Place fillets on plank; season with pepper, parsley, syrup and lemon juice. Top with remaining olive oil.

Grill 10-14 minutes or until fish is cooked. The thickness of the fillets will determine final cooking time.

Prior to serving top with fresh butter and serve with extra fresh lemon slices.

sold out

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

$19.95

Add to Cart

KYFF, Dry Rub

Tune-in / dvr GHL Create TV Sat 6/22 6AM/6PM, Sun 6/23 12PM est

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 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 juice out of the ribs, basically dry bones. The bottom line, great ribs cannot be prepared in a hurry. Good practice of patience. Enjoy!

…………………….……………………

Pork Rib Rub 

chefgeorgehirsch.com | George Hirsch Lifestyle

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. 

…….……………………...…………….

Ribs with Pork Dry Rub

recipe by Chef George Hirsch | Makes four servings

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.

sold out

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

$19.95

Add to Cart

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Quantity:

Add to Cart

Quantity:

Add to Cart

Regional City Dogs

Tune-in GHL Create TV Sat 6/22 6AM/6PM, Sun 6/23 12PM est. 

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

sold out

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

$19.95

Add to Cart

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Hickory Spit-Roasted

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.

sold out

Add to Cart

Sardinian Style

I invite you to Subscribe to my You Tube Channel, enjoy + Like as you view

If there was ever a fish perfect for the fire, tuna fits the grill. Anyone who has tried to turn a delicate fish fillet only to find it stuck to the grate will appreciate the firm flesh of a tuna steak. 

Fresh tuna is ideal for rich spices. Soy and ginger lend an Asian flavor, maple syrup gives a hint of sweetness, and a salsa topping adds a Mexican flair. Start with fresh fish that has springy flesh and no fishy odor. Use caution, overcooking it will quickly make it dry.

Sardinia is an island off the coast of Italy where fishing is a way of life. When the tuna is running, most families have tuna for dinner many nights in a row. The tuna in this recipe is quickly seared for only a few minutes on each side, but you can cook it to your liking. And, any fish such as swordfish may be substituted for the tuna.

Tuna and Tomatoes, Sardinian Style

Makes 4 servings  

chefgeorgehirsch.com | From Adventures in Grilling cookbook, by George Hirsch with Marie Bianco

Four 6-8 ounce tuna steaks

4 Tablespoons olive oil

12 plum tomatoes cut vertically through the stem ends

1 onion, sliced

1/4 cup dry white wine

8 cloves caramelized garlic

4 Tablespoons chopped green olives

2 Tablespoons chopped fresh basil

Fresh ground black pepper

Pre heat grill to high. 

Brush the tuna with 2 Tablespoons of olive oil, place it on a hot grill, and sear for two minutes on each side. Remove the tuna, set it aside, and keep it warm.

Pre heat a sauté pan and add remaining olive oil, garlic, onion, tomatoes, and olives.  Cook two minutes and add white wine, basil, and black pepper.  Stir tomato mixture and add on top of warm tuna steaks.   

TIP: Serve with a good chilled Sauvignon Blanc.

sold out

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

Add to Cart

George Hirsch Living it UP! cooking & lifestyle book

Quantity:

Add to Cart