Grilling Shoyu

Get the recipe. Happy Grilling!

Shoyu is another name for Japanese soy sauce, made from fermented soy beans, barley, and salt. It was brought to Japan around the sixth century by Buddist monks. Read More...

Keeping Your Cool While Grilling: Tips + Recipe - Grilling is Happiness -

Vino Tinto and BBQ

Finally, it feels like summer's arrived, the sunshine is back. With Memorial Day a week away, there are bound to be many backyard grills sizzling. Need idea beyond the burger? Try my delicious Grilled Pork Tenderloin.

What beverages should you serve with BBQ?

A good local microbrew may do just fine. But what wines go best with BBQ? Well, there really is no real rule, just drink what you enjoy. But, to keep it festive and refreshing, why not mix a light Rioja from Spain with a little fruit, fruit juice and sugar or simple syrup. This is aka Sangria. 

I was first courted by Rioja back in my college days. It's an inexpensive wine, it suited my palate and culinary school budget - but yet provided a great compliment to highly seasoned and flavorful foods. Maybe it wasn’t my budget at all... perhaps I just like to say Rioja. Go ahead say it, Ree-OH-ha. Again, Ree-OH-ha. Now say - would you like some Sangria made with Ree-OH-ha? See how much fun that was to say! But, it's even more fun to drink!

Always use a good dry red wine like Rioja, naturally sweet fresh fruit and flavorful juice. Feel free to use any variety of fresh fruits. You may have to adjust the sweetness according to your own preference and the sweetness of the fruit you use. A must is to macerate the fruit in the wine for 24 hours in the refrigerator and serve ice-cold.

Sangria
recipe by Chef George Hirsch | Makes 8 glasses

1 bottle Rioja dry red wine
1/3 cup brandy
1/3 cup Cointreau or Grand Marnier
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1 sweet apple, diced
1 pear, diced
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
2 peaches, peeled, pitted and diced
2-4 Tablespoons Turbinado sugar, Sugar in the Raw

Just before serving add: 
2 cups Strawberries, sliced
2 cups club soda; or lemon-lime soda

In a large glass container or sangria pitcher, combine all ingredients except strawberries and soda. Chill in the refrigerator overnight. Immediately before serving, stir the strawberries and club soda. Ladle or pour into chilled glasses and serve.

Get My Grilled Pork Tenderloin Recipe

Martin's

Based on a recipe that had been handed down in the family, Mr and Mrs Martin "proofed" their way through the Pennsylvania Dutch country and created the potato roll that has added a whole new dimension to the word sandwich. Great Product. Many have tried to duplicate the sweet taste of their roll, without success.

After forty years, Martin's is still a family owned and operated bakery; though they say their biz has "risen" a bit - with a 200+ thousand square foot bakery now servicing supermarkets up and down the East Coast. The Martins and their staff take great pride in maintaining the same gold standard in quality with their baked goods that gave them the stellar reputation they earned back in the 1960s.

Martin's Buns and my Pork BBQ Sandwich are a perfect match. Give it a try!

GEORGE HIRSCH’S PORK BBQ SANDWICH 

Makes six servings | From George Hirsch Living it UP! TV series 
BBQ'n makes friends | chefgeorgehirsch.com

1 1/4 TO 1 1/2 pounds pork tenderloin 
1/4 cup Pork Rub 
2 Tablespoons olive oil 
6 soft rolls or hamburger buns 
1 1/2 cups shredded cabbage 
1 cup Q Sauce 

One day prior or two hours before cooking dry rub the pork tenderloin. 
Rub pork spices over pork tenderloin and refrigerate until ready to cook. 

PORK RUB: 
2 Teaspoons each powdered garlic, paprika 
1 Tablespoon each black pepper, rosemary, thyme, Chipolte rub 

Q SAUCE: 
1/4 cup BBQ Sauce 
1/4 cup Steak Sauce 
1/4 cup Hoisen sauce (Chinese BBQ sauce) 
2 Tablespoons ketchup 
2 Tablespoons cider vinegar 
Mix all ingredients. Serve sauce warm or at room temperature. 

TO COOK PORK: 
Pre Heat Grill to high heat or 375 degree oven. 
Rub olive oil over pork tenderloin. Place pork tenderloins on high heat and grill to golden brown turning once on all sides (Use a roasting pan if cooking in oven). Lower heat to medium, cook until pork is fully cooked about 15-25 minutes (see *Tip Below). Remove from grill and let meat rest 5 minutes before slicing. 
Slice pork tenderloin very thin, pile high on soft buns. Drizzle Q Sauce over meat, top with finely shredded cabbage. 

NOTE: To decrease the cooking time in half (approximately 10-12 minutes), butterfly the meat in half lengthwise. Make a cut 3/4 through the pork tenderloin. Use four skewers across the meat to keep the meat from curling up when on the grill. 
- Make extra dry rub and keep in a tight container for quick access on future preparations. 

Early Girl 52

I consider tomatoes gold from the earth. Those who know me know a really good tomato can make my day. Pair it with a really good loaf of bread, fresh mozzarella + a very good olive oil and balsamic, now that's GOOD STUFF! 

Looking forward to a good summer's yield from my tomato plants. This year my tomato plants need a good blast of sunshine and steady heat like spring of last year. So far, it's been a bit too cool, we'll see what the rest of May brings.

I’m anticipating the mouthwatering plates I will create with my seven tomato varieties. I picked varieties with multi-purpose in mind; cooking, sides dishes and just eating tomatoes simply with a drizzle of a good quality olive oil. You'll notice my selected plantings don’t all ripen at once; with the first of the bounty in 52 days and the later maturing in 78 days.

Early Girl, ripe 52 Days

La Roma, ripe 62 Days

Grape, Summer Sweet, ripe 75 Days 

Cherry, Super Sweets, ripe 65 Days 

Burpee Big Boys, ripe 78 Days

Green Zebra, ripe 78 Days

Beefsteak, Beefmaster, ripe 78 Days

Sang Lee Farms: Heirloom tomatoes include: EVERGREEN, STRIPED GERMAN, LEMON BOY, STRIPED CAVERN & mixed specialty cherry tomatoes.

When ripened, I can step right outside my backdoor for a fresh pick, but I also rely on the high quality farm stands thankfully available in my local surrounding communities. The people who organize and support these markets have true passion for sustainable lifestyle and the importance of these quality goods being readily available. Although you can get most seasonal items at any stand, these are some of my best finds at my local farm stands & markets.

Corn, Pikes in Sagaponack 

Cabbage, potatoes, corn & cukes; Falkowski's in Bridgehampton

Veggies, bread, cheeses, Hayground School Farmer's Market, Bridgehampton

Radishes, eggs and chicken; Kings in North Sea 

Jams, honey, bread, Organic Farmer's Market, Sag Harbor

Organic veggies, seafood, East Hampton Farmer's Market, Nick and Toni's Lot - East Hampton

Peaches & apples, Halsey's, Water Mill

Micro greens & heirloom tomatoes (where there are more varities than you can imagine) at Sang Lee Farms, in Peconic-North Fork, LI.

George Hirsch Living it UP! TV SERIES: watch the video 

TV Segment with Fred Lee at Sang Lee Farms

Organic farm : TV Segment George Hirsch Living it UP!

Put Some Joy Into Your Life

It's simple; with an ice cream cone. So much focus is usually on the ice cream, but the foundation of every ice cream cone is a good tasting cone. The Joy Cone Co. began it's waffle cone biz in 1918. It is now the largest cone making company in the world, baking more than a billion cones per year. They are using the same recipes that gave their cones the Joy label; making both sugar and waffer cones. Made in the USA. 

Family ties, attention to detail, and old-fashioned quality are the ingredients that make our cones a Joy to sample. We have built our company by making the best cones in the world.  Joy Cone Co.

Know Your Fire Fridays: Psari sta Karvouna

Grilled Fish: Psari sta Karvouna: Ψαρι στα Καρβουνα

Freshness is the key - from hook to heat. I learned at a very young age (about 4 or 5) from my father that a fire had to be built before we tossed our fishing lines in the water. Maybe it was his power of positive thinking that we'd score a good catch, but his method was to have a really hot fire at-the-ready; then catch, clean and grill immediately. Not sure where he learned this from, maybe someone Greek.

The Mediterranean diet is largely based on Greek and Cretan cuisine. It's no surprise since Greece is made up of many islands, that fish is one of the most popular proteins in the Greek diet. With such a moderate climate most of the year and very hot summers, grilling is of course very common. There are no fancy sauces or marinades required in Greek cuisine, it's just a matter of letting the flavor of the fish come through. All that is needed is a couple of the same simple ingredients that will go well with any fish. Charcoal or wood fired grills are more common, but using a gas grill with a few wood chips offers the same results.

The experience of dining al fresco at a waterside tavernera (a small Greek restaurant) in Greece is a relaxed, carefree eating experience. First order an ice cold Mythos Beer, after all you'll need to quench your thirst since it's quite hot. Nibble on tzatziki + flat breads while your fish is being prepared. Enjoy a simple but crisp Greek salad with your grilled fish. After a fresh and healthy dining experience like this you'll feel like you can run up Mount Olympus. Well, maybe.

Greek Translations When Preparing Fish On The Grill:
- Psari - meaning, one fish
- Psaria - meaning, more than one fish
- Psaria Sti Shara - meaning, fish on the grill
- Psito Psari (Ψαρι στα Καρβουνα) meaning, grilled fish

This is the traditional method of grilling fish in Greece. The most authentic Greek recipe for preparing any kind of fish is very simple; Olive oil, fresh lemon juice, sea salt, Greek oregano (rigani) or thyme, and fresh ground black pepper. Use thin lemon slices to place on top of the fish while grilling for added moisture and complementary flavoring.

To Prepare The Fish:
If using small to medium whole fish, scrape off scales and carefully make a slit into the underbelly (this can be done by your fish monger) to remove intestines, leaving head intact. Rinse well and pat dry.

Pre heat grill to high heat.

Lightly season the fish with sea salt; both on the inside and outside of the whole fish, or both sides of fish steaks. Brush fish with olive oil and lemon juice, and sprinkle with coarsely ground oregano or thyme and fresh ground black pepper.

Brush the grid or grill with olive oil to prevent sticking, and grill the fish, turning once to grill evenly on both sides. Turn after 4-5 minutes, and continue cooking 4-5 minutes or until fish is done. Fish is done when flesh is firm and just about ready to flake. 

Non On-The-Grill Option:
Not to worry if you are a little intimidated about cooking a whole fish directly on the grill. There are a number of non stick fish baskets on the market, or you can use my 'fish on foil' method. Take a piece of foil slightly larger than your fish. Spray with a non-stick spray or olive oil. Place fish on foil, and season as above. Wrap loosely and place fish on a very hot grill turn after 4-5 minutes and continue cooking 4-5 minutes or until fish is done. Fish is done when flesh is firm and just about ready to flake.

Important TIPS: Allow for carry-over cooking (this is the residual heat that will keep cooking the fish after removal from grill).

Cooking time will vary depending on the thickness of the fish, in addition to outside temperature + the exact temperature of the grill.

Quick Guide:
- Fish gutted, scaled and cleaned.
- Select small whole fish under 2 pounds. Large fish should be filleted or cut into steaks.
- Score the sides of fish with 2 or 3 diagonal cuts.
- Season well, inside and out.
- Make a basting marinade for the fish - 3 parts olive oil to 1 part fresh lemon juice.
- Brush both sides with the marinade.
- Brush the grill or the fish rack with oil.
- Occasionally brush fish with marinade to prevent it from drying out.
- Exact grilling time depends on the thickness of the fish.
- When the fish is cooked, serve with lemon and olive oil and drizzle over fish.

images, Hirsch Media

Posole

Have you ever had Posole? Nip the spring chill in the bud by making a pot of one of my favorite soups. Posole, a traditional Mexican dish, is a thick soup made with hominy–dried corn with the hull and germ removed. it makes any large gathering a fiesta! 

What would your favorite beverage be to serve-up at your Patio Fiesta? 

Get My Posole Recipe