Grilling Shoyu

George Hirsch July 25, 2025

Happy Friday! Shoyu is another name for Japanese soy sauce, made from fermented soybeans, barley, and salt. It was brought to Japan around the sixth century by Buddhist monks.

George’s Shoyu Chicken

Makes 4 - 6 servings

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One 3-pound chicken, cut into 8-10 pieces, or four 8-ounce *chicken breasts

Shoyu Marinade

Makes 1 1/4 cups

1/2 cup Japanese soy sauce

1/4 cup light or dark brown sugar

1 Tablespoon sesame oil

2 green onions (scallions), chopped

6 cloves garlic, chopped fine

1 Tablespoon fresh ginger, chopped

1 teaspoon hot sauce

Combine all ingredients in a small bowl and stir well.

Basting Sauce

2 Tablespoons sherry

2 Tablespoons honey

1 teaspoon fresh cilantro, chopped

1 teaspoon fresh lemon juice

1/4 teaspoon ground allspice

pinch of freshly grated nutmeg

Pour the Shoyu marinade over the chicken and marinate overnight or for at least 3-4 hours in the refrigerator.

Preheat grill.

To make the basting sauce: combine the sherry, honey, cilantro, lemon juice, allspice, and nutmeg in a small bowl and mix well.

Remove the chicken from the marinade and place on the grill, turning every 8-10 minutes until fully cooked, 35 to 40 minutes. After 30 minutes of cooking, brush the chicken with the basting sauce. Serve hot, room temperature, or chilled. * if cooking chicken breasts, reduce the time to 4-6 minutes per side.

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Johnny Cakes as seen on George Hirsch Lifestyle

georgehirsch July 21, 2025

Johnny Cakes are an unleavened cornmeal flatbread and an early American staple. It is said to have its roots in New England, first cooked by the Algonquian Native inhabitants. Think of polenta like a pancake. Aka Jonnycake, Johnny cake, Journey cake, Shawnee cake, or Johnny bread are ideal to serve for breakfast, brunch, or supper in place of bread and biscuits. Dip, dunk, or soak up the juices from savory homemade Lamb Sausages and warming chowders or soups.

Johnny Cakes

Makes 6 large or 10-12 mini cakes

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1 cup Fine stone-ground yellow or white Cornmeal

1 teaspoon salt

1 Tablespoon sugar

1 1/4 - 1 1/2 and up to 1 3/4 Milk, variable

2 Tablespoons Butter or fat drippings to grease griddle

Good Quality Maple Syrup

Preheat griddle to 375 degrees or an iron skillet, or a sauté pan.

Mix all ingredients until just lightly combined until batter-like. Allow to rest for 5 minutes.

Cook Johnnycake in a well-greased griddle or pan with a little melted butter, bacon, or sausage drippings. Allow cakes to brown and crisp; turn cakes over once after about 3-4 minutes. Repeat. Top with melted butter and good maple syrup. Serve immediately

Option Seasoning: A classic Johnny Cake is neutral in taste, allowing whatever the cakes are served with to be the predominant flavor. However, seasoning may be added to spice up according to personal preferences with a pinch of ginger, allspice, nutmeg, or pumpkin spice.

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Late Summer Cobbler

George Hirsch July 19, 2025

A peach berry cobbler is one of my favorite desserts, especially during the summer when the fruit is at peak ripeness. This cobbler combines a variety of summer fruits, and the natural sugars from the soft, ripe fruit provide just the right amount of sweetness.

Baking it in a cast-iron skillet makes serving a breeze at any barbecue. With plenty of summer left, you'll want to make this delicious treat before the season bids farewell.

George’s Warm Peach Berry Cobbler

Makes 4 –6 servings

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For Topping:

1/3 cup brown sugar

1/3 cup granulated sugar

1/4 cup flour

3/4 cup rolled quick oats

1/4 cup chopped pecans or walnuts

1/2 cup melted butter

Mix all sugars, flour, oats, and nuts. Pour in butter and mix until the topping looks like wet sand. Do not over-mix; the topping should have a lumpy consistency.

For the Filling:

4 cups Fresh Peaches- sliced and chopped into 1/2 inch pieces.

2 pints of Fresh Blueberries or mixed berries

1 loaf of pound cake, sliced thin

1/3 cup water or *simple syrup

Preheat a 375-degree oven.

Grease small individual ramekins, or a 9-inch ovenproof casserole, or better for baking and serving, a 12-inch cast iron skillet. Line the bottom of the pan with sliced pound cake. Add peaches, blueberries, and simple syrup. Top with a generous amount of crumb topping. Bake for 35 to 45 minutes or until the crumb topping is crisp and light brown.

Serve warm, topped with powdered sugar, whipped cream, or ice cream.

*To make simple syrup:

1 cup of water

2 cups of sugar

1 orange, cut into quarters

Place all ingredients into a saucepan. Bring to a boil and cook for five minutes. Remove and cool.

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Gather 'Round the Grill Cookbook, Vintage (new)

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George Hirsch Living it UP! cooking & lifestyle book

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***Enjoy my perfect summertime garden accompaniment to the late summer cobbler***

Louie or Louis?

georgehirsch July 10, 2025

Pronounced LOO-ey, spelled Louis and Louie. Either way, an easy to prepare and flavorful dressing.

***Shrimp Louis can be prepared as a Roll or Salad***

A West Coast dressing credited to fine dining restaurants in San Francisco and Seattle around the start of the 20th century to showcase the Pacific Northwest's meaty Dungeness crab.

Is Louie the same as Thousand Island dressing? Both dressings are pink and share similar ingredients, but the Louie is smoother and tangier with more kick than a sweeter Thousand Island dressing.

The Louis dressing is excellent with cooked seafood such as shrimp, crab, and lobster. It is also a good dressing served tossed into chilled salad greens.

Shrimp Louie Salad + Dressing

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For the salad. Assemble with cooked and chilled shrimp, sweet butter, or Boston lettuce greens, avocado, and alfalfa sprouts. Or, be creative with any seasonal salad ingredients.

Makes about 1 cup of dressing

2 T Creole or Dijon mustard

1 clove garlic, chopped

juice of half a lemon

sweet onion, chopped

a couple drops hot sauce1 tablespoon chili sauce

1/4 cup mayonnaise

1 teaspoon horseradish

1 teaspoon ketchup

1/4 cup chopped tomatoes, seeds removed

1 teaspoon chives, chopped

1 hard-boiled egg, diced small

Mix all ingredients. Place in refrigerator for 1 hour.

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

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Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

George Hirsch Living it UP! cooking & lifestyle book

$24.95

George Hirsch’s Cedar Plank Salmon

George Hirsch July 6, 2025

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

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*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 — 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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