George's Gameday One Love Wings

There is nothing better for a group than my One Love Wings. Period!

At one of this country’s most celebrated celebrity chef events, patient guests stood in line for hours to sample this winning recipe from GHL. My culinary Team was stellar, staying in the game and preparing hundreds of pounds of the most talked-about dish that evening. It is amazing how a few well-prepared wings with good seasoning, grilled and tossed in a made-from-scratch sauce, win every time!

George Hirsch's Caribbean-style grilled chicken wings, tangy fresh lime juice sugar cane glaze, and a bit of heat, chillin’ with a savory slaw.

George’s One-Love Wings

Makes 32 pieces 

chefgeorgehirsch.com | From Grilling with Chef George Hirsch Cookbook

16 chicken wings

1/4 cup olive  

2 teaspoons brown sugar

1 teaspoon hot sauce

1/8 teaspoon cayenne pepper 

1/2 teaspoon dried thyme, oregano, paprika, granulated powdered garlic 

pinch ground nutmeg and allspice

fresh ground black pepper and sea salt

Cut off and discard wing tips. Cut the remaining wings in half. 

Season with thyme, oregano, paprika, powdered garlic, black pepper, and sea salt. Add olive oil and hot sauce, and toss. Cover and place in refrigerator for 1 hour.

Preheat the grill to medium temperature.  

Place wings on the grill. Grill for 15 to 20 minutes over medium heat, turning frequently. As wings begin to brown, continue slowly cooking on indirect heat until thoroughly cooked. 

Toss wings in George’s One Love Sauce when fully cooked and crispy. SEE RECIPE BELOW

George’s One Love Sauce

6 cloves Caramelized garlic, puree with knife

2 teaspoons soy sauce

1 Tablespoon cane syrup or dark corn syrup 

1/4 cup fresh lime juice1/4 cup honey

2 Tablespoons ketchup 

1 green onion chopped

2 Tablespoons Flat leaf parsley, chopped

Mix all ingredients well. 

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George’s Gameday Mac and Cheese

For my NY/LI friends tune-in/dvr WLIW21 Saturdays 2:30PM

Check local listings for the new season of GHL Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Click to watch TV Series Preview

It's that time of year again; chilly evenings, more events going on and tailgates to organize. That's when I turn to my crowd pleasing Mac-N-Cheese. If you're planning your Super Bowl Gameday party menu, then my Mac and Cheese is a must; you can make my mac-mix ahead. Chill it, then just bake-it just before game time. It's good time food.

Use my recipe as a guide and feel free to add smoked ham, pancetta, pulled chicken or grilled shrimp to make your own home-spin.  And, serve with some crowd pleasing Gameday Sliders

gamely sliders as seen on GHL

George’s Gameday Mac and Cheese

Makes 6 servings

George Hirsch Lifestyle | chefgeorgehirsch.com

2 Tablespoons Butter

1 onion, chopped

6 cloves garlic, chopped

2 Tablespoons all-purpose flour

4 cups chicken broth

2 bay leaves

1 teaspoon fresh thyme

1 teaspoon hot sauce

pinch fresh grated nutmeg

2 cups half & half

1 cup sharp Cheddar cheese, shredded

1/2 cup Jack cheese, shredded

2 Tablespoons Parmesan cheese, grated

2 Tablespoons fresh italian parsley, chopped

1 1/2 pounds uncooked elbow, shells, or other small pasta

Melt Butter in a large soup pot or saucepan. Add onion, and garlic and sauté for 1 minute. Add the flour and cook for 1 to 2 minutes, stirring constantly. Slowly add the broth, and bring to a boil. Lower the heat, add the bay leaves, thyme, diced green chilies, hot sauce, and simmer for 10 minutes. 

Stir in the half & half and heat to a simmer. Slowly add the Cheddar, Jack, and Parmesan cheeses, stirring until they melt and the sauce is smooth. Stir in the cooked pasta. Place in a serving dish and eat immediately or sprinkle with Mac Topping, and bake five minutes in a 350 degree oven. 

Optional Additions:

1 cup each Chorizo or smoked sausage, chopped plum tomatoes

For the Mac Topping

4 Tablespoons butter, melted

6 Tablespoons bread crumbs

2 Tablespoons Parmesan cheese, grated

1 Tablespoon each fresh cilantro & parsley, chopped

Fresh ground pepper, to taste

Place all ingredients in a bowl and mix well.

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George's Gameday Posole

A traditional Mexican dish from the pacific coast region of Jalisco; Posole is a thick soup made with hominy–dried corn with the hull and germ removed. Makes any large gathering a fiesta!

George's Gameday Posole

Makes 8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds pork shoulder chops

1/2 cup Posole Pork Rub

3 Tablespoons olive oil

1 sweet onion, sliced thick, grilled and chopped

4 jalapenos, roasted on grill; split seeded and chopped

6 cloves garlic, chopped

4 cups hot chicken broth

4 cups canned hominy, drained and rinsed

1 Tablespoon coarsely chopped fresh cilentro

3 fresh red radishes, sliced thin

1 cup fresh cabbage, finely shredded

Rub pork on all sides with Posole Pork Rub, and refrigerate for at least two 2 hours or overnight.

Pre heat large soup pot  to high heat.

Brush chops with 2 Tablespoons olive oil. Add chops and sear pork on both sides until browned and not fully cooked. Add 1 Tablespoon olive oil, chopped onion, garlic, and cook for 2 minutes. Add the hot broth, jalapenos, hominy and simmer for 1 hour. Remove chops, cool and chop meat into small pieces. Put pork back into soup. Continue cooking for 30 additional minutes. The longer and slower the soup simmers the better.

Stir in cilantro and serve bowls of soup topped with sliced radish, shredded cabbage, and with warm corn tortillas.

Posole Pork Rub

2 Tablespoons brown sugar

1 Tablespoon each: ground cumin, black pepper, garlic powder, sweet paprika, chili powder, thyme

1/2 teaspoon each: nutmeg, allspice

Combine all ingredients in a small bowl and mix well. Store in a tightly sealed container.

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