for Gameday, Grilled Schweinefilet Sandwich

enjoy GHL six times weekly beginning Tuesday Feb 2nd on Create TV

Gameday, just wouldn't be the same without some slow cooked version of pork; however here's a quick version if you don't have the time.

Schweinefilet Sandwich.jpg

Grilled Schweinefilet Sandwich

Makes four Sandwiches 

chefgeorgehirsch.com | Adapted from Adventures in Grilling cookbook

1 1/2 pounds pork loin cutlets, trimmed

Juice of two lemons

2 Tablespoons olive oil

2 Tablespoons honey

2 Tablespoons ketchup

6 cloves caramelized garlic

2 teaspoons sweet paprika

1 teaspoon each: chili powder, dried rosemary, dried thyme, sea salt

Fresh ground pepper, to taste

Place the cutlets between two sheets of plastic wrap and pound thin with a meat pounder or the bottom of a heavy skillet. Combine the lemon juice, olive oil, honey, ketchup, caramelized garlic, paprika, chili powder, rosemary, thyme, sea salt and pepper in a small bowl and mix well. Add the pork cutlets and refrigerate for one hour, turning the meat occasionally.

Pre heat the grill to high. 

Remove the meat from the marinade and grill for 2 to 3 minutes on each side, basting occasionally with the remaining marinade. Remove meat from the grill and allow meat to rest 2-3 minutes. Serve on favorite breads such as ciabatta, kaiser roll, baguette,  focaccia, or sliders.

Optional Fillings for Sandwich: Grilled peppers, sliced tomatoes, pickles, arugula, micro-greens, or  Top with Dill Sauce or favorite dressing.

Optional Side: Savory Slaw Recipe

For the Dill Sauce: Mix 1/2 cup mayonnaise, 1/2 cup plain yogurt, 2 Tablespoons Dijon mustard, juice from one fresh lemon, 1/4 cup chopped fresh dill, 1 Tablespoon caper, 1/2 teaspoon hot sauce, and fresh ground black pepper.

TIP: Pork can be safely cooked to medium rare at a final internal temperature of 145 degrees F, as measured by a food thermometer, followed by a three minute rest time. NOTE: Ground pork, like all ground meats, should be cooked to 160 degrees F.

GHL-DVD-SET.jpg
sold out
Add to Cart

Dishin' Up Gameday

Ravens VS. 49ers

LOCATION New Orleans—Super Bowl XLVII and it's time to plan your Gameday party for the biggest sporting event of the year is taking place. Why not plan a buffet-style party as a fun way to celebrate this year's Super Bowl. 

In New Orleans they'll sure love the flavor of the grill; so whether your party is indoors or out, plan a menu with a little outdoor style for ultimate flavor! 

A good game plan to consider is serving finger foods such as Hush Puppies, Sausage & Artichoke Calzones, Pork Sliders and steaming bowls of Crock of Beer Chili. There's a whole lot of corn in the midwest so be sure to have my Pecan Cornbread ready before the pre game action. But, don’t forget to honor the host city with my favorite Grilled Schweinefilet Sandwich. I’ll be serving it myself on gameday – so you know it’s got to be good. 

tailgatemenu-georgehirsch.jpg

Practical tips for preparing your biggest sports party of the year: 

Pre-Gameday

• Every winning team has key players. Select your team of key players for your “GameDay Party” who can assist in menu planning, preparation, and clean up. And don’t forget to assign the grill chefs.

• Consider a buffet. Serving your main foods buffet style takes the pressure off of timing in respect to the game action. 

• Include in your party plan mix; preparing some foods from home and buying some prepared foods from a local restaurant or specialty food market to remove GameDay party pressure off the home chef. 

•  If part of your party menu includes catered or prepared ready-to-eat or take out foods from your local restaurant or market make sure you instruct them if you want your food ready hot or cold; so you won’t be getting your ribs hot at 11AM - when not serving until 3PM.

• Create the party shopping list several days before the Big Game and be prepared to do your shopping three to four days in advance, except breads.

• Take inventory of your bowls, dishes, silverware, glassware, coolers at least three days in advance (or just go with eco paper products for easy cleanup). Short on glasses? No sweat, use mason jars.

• You’ll need about 1 pound of ice per person for drinks, and chilling soft drinks, wine and beer. BTW, craft beer is huge in Indiana, so you may want to set up a micro brew bar in lieu of standard brew. 

• It may be chilly outside the Stadium, but a batch of margarita or sangria will add a tropical warmth to any crowd. Serve it in a large glass infusion jar - served up with a ladle into mason jars for a fun beverage option.

• Prepare hot foods a day ahead and keep in the refrigerator for easy heating on Gameday. 

Game Day Recipes

Game Day 

• Kick Off is approximately 6:30 EST PM, but you need to ready all the party foods early in the day so you do not miss any pre-game action 

• Prepare all dips, finger snacks and foods by 1pm or earlier if your party includes watching pre-game shows.   

Set up the bar one hour before guests arrive 

• Have all cold finger snacks out before guests arrive. 

Pre-Game

• Serve finger snacks such as nuts, cheese, crackers, assorted chips and dips. If serving hot hors d’ oeuvres, stagger heating so guests will enjoy them while they are still hot. 

• Now’s the time to cook-up any grilled foods so the grill chef doesn’t miss the coin toss. 

•  Heat hot foods one hour before game time and serve before kick off.

• I’m not much for betting, but a fun wager could be for the losing team’s fans to assist in party clean up. Washing cars?

1st Quarter 

Load up your plates & enjoy the first quarter action. 

Half Time

• Serve sandwiches and cold foods for half time. If serving hot foods have them fully prepared prior to the game. This makes no fuss serving, and you will not miss any game activities. 

3rd Quarter 

• As 3rd quarter closes it’s time to close the bar and put out desserts and coffee. 

4th Quarter 

• Two minute warning- a close game will keep everyone glued to the TV set. Serve finger sweets such as cookies and candies. Make extra George’s Chocolate Brownie Cookies and Blondie Bars the day before the GameDay to send home with party guests.

Grilled Schweinefilet Sandwich

Schweine is a pig or like in today's post refers to a pork fillet or loin. What makes Schweine so timely is the upcoming Super Bowl XLVI which is taking place in Indiana, February 5th. And, one of the largest food staples produced in Indiana is pork. So much so that Indiana pork industry produces more than $4 billion annually to the Hoosier's economy. So there is no doubt gameday parties all over Indiana will contain Schweine on the grill. My sandwich recipe pays homage to my all my Hoosier friends, so this is what will be on my grill for Super Bowl XLVI. I will also slow cook my dry rub ribs too, but since they take a while my Schweinefilet Sandwich will be good to munch on while we wait!

My Dry Rub Ribs Recipe

Proud Hoosier Agriculture:

- 94% of Indiana's pork farms are family owned and operated.

Good to Know:

- Pork can be safely cooked to medium rare at a final internal temperature of 145 degrees F, as measured by a food thermometer, followed by a three minute rest time. NOTE: Ground pork, like all ground meats, should be cooked to 160 degrees F.

Grilled Schweinefilet Sandwich
Makes four Sandwiches | Adapted from Adventures in Grilling Cookbook by George Hirsch

1 1/2 pounds pork loin cutlets, trimmed
Juice of two lemons
2 Tablespoons olive oil
2 Tablespoons honey
2 Tablespoons ketchup
6 cloves caramelized garlic
2 teaspoons sweet paprika
1 teaspoon chili powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon sea salt

Fresh ground pepper, to taste

Place the cutlets between two sheets of plastic wrap and pound thin with a meat pounder or the bottom of a heavy skillet.

Combine the lemon juice, olive oil, honey, ketchup, caramelized garlic, paprika, chili powder, rosemary, thyme, sea salt and pepper in a small bowl and mix well.

Add the pork cutlets and refrigerate for one hour, turning the meat occasionally.

Pre heat the grill to high. 

Remove the meat from the marinade and grill for 2 to 3 minutes on each side, basting occasionally with the remaining marinade. Remove meat from the grill and allow meat to rest 2-3 minutes. Serve on favorite breads such as chiabita, kaiser roll, baguette,  focaccia, or sliders.

Optional Fillings for Sandwich: Grilled peppers, sliced tomatoes, pickles, arugula, micro-greens, or  Top with Dill Sauce or favorite dressing.

Optional Side: Savory Slaw Recipe

For the Dill Sauce: Mix 1/2 cup mayonnaise, 1/2 cup plain yogurt, 2 Tablespoons Dijon mustard, juice from one fresh lemon, 1/4 cup chopped fresh dill, 1 Tablespoon caper, 1/2 teaspoon hot sauce, and fresh ground black pepper.