Lemon Squares

George Hirsch June 24, 2025

I have shared many desserts in my cookbooks and TV series, and I am excited to present one of my most requested desserts.

This is the classic dessert, although it’s also a popular choice during the summer months. I’ve been told that my recipe strikes the perfect balance of sweetness, lemony tartness, and buttery shortbread. Make a batch and share this refreshing treat at your next gathering.

Lemon Squares, aka Lemon Bars

Makes one dozen eight-inch square pan

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Shortbread Crust:

1/2 cup sweet butter, room temperature

1/4 cup confectioner's sugar

1 cup all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon salt

pinch cinnamon

A square tip: (lining the pan with parchment paper is helpful for removing squares after baking)

Grease an 8-inch square pan with butter, line it with parchment

Preheat the oven to 350°F.

For the Crust: With an electric mixer, cream the butter and sugar in a large bowl until light and fluffy. Mix the flour, salt, baking powder, and cinnamon by hand to form a light dough. Press the dough into a greased pan and bake for about 15-20 minutes, or until it is lightly browned. Remove from the oven and cool in the pan.

Lemon Filling:

3/4 cup granulated sugar

2 eggs

1/3 cup fresh lemon juice

1 Tablespoon grated lemon zest

2 Tablespoons all-purpose flour

1/2 teaspoon vanilla

pinch salt

For the Lemon Filling: Mix the sugar, flour, salt, and eggs with a wire whisk until well combined and smooth. Add fresh lemon juice, lemon zest, and vanilla just until combined. Do not overmix, or too much air will affect the filling. Pour the filling over the cooled shortbread crust and bake for about 20 minutes at 350 degrees or until the filling is set.

Remove from oven and cool. After cooling at room temperature, refrigerate. To serve, cut into squares and dust with powdered sugar. Chill lemon squares until ready to serve.

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Dad, King of Kebab

georgehirsch June 19, 2025

My dad was the King of Kebab, not only my best friend but also the one who taught me everything a son needs to know. Fish, throw a fastball, and how to build an excellent fire. A TV series and one of my cookbooks, "Know Your Fire," are inspired by and a tribute to a great man, friend, and father. Dad, this kebab is for you.

One of the oldest cooking techniques in existence—the art of grilling meat on a skewer, was derived from medieval Turkish soldiers who used their swords to cook meat over an open fire. However, cooking on skewers with higher quality meats was once only reserved for kings and nobility. Thank goodness things have changed. For best cooking results, the skewered meat should be grilled on a very hot grill or with hot embers. The skewers should be frequently turned during grilling using caution so the melting fat is not dripped directly over the hot burner or coals, causing a flair-up.

King of Kebabs

Makes 4 servings

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1 pound mixed beef, pork tenderloin, and chicken cut into two-inch pieces

2 cloves garlic, chopped fine

1/4 teaspoon ground red (cayenne) pepper

1/2 teaspoon each; ground cumin, dried oregano

1 Tablespoon each: fresh parsley and fresh mint

Fresh ground black pepper, to taste

Pinch Sea salt

1/4 cup olive oil

2 fresh lemons, sliced fresh Mint, chopped

1 cup plain Greek yogurt, optional

For Vegetables: any mixture of onion, peppers, squash, eggplant, and mushrooms, cut into 2-inch cubes, mix the cut-up meat and vegetables—grease metal skewers with cooking spray or oil. If possible, use long, flat metal skewers.

For Meat: Divide the meat mixture evenly on all skewers (depending on the length of the skewer). Push the skewer through the middle of the meat lengthwise, and alternate with a piece of onion on the skewer, spreading it evenly. Repeat with the other skewers. Season with garlic, cayenne, cumin, oregano, parsley, mint, black pepper, and salt in a bowl. Brush kebabs with olive oil. Cover and place in the refrigerator to chill, and allow the seasoning to bloom with the meat. (grilling instructions below)

To Grill: Brush the outside of the meat with additional olive oil. Preheat the grill to high. Place kebabs on a scorching grill with lemon slices. After the lemon slices brown, place them on top of the kebabs while cooking for added flavor and moisture. Grill meat and vegetable kebabs for 5 minutes, turning frequently, or until cooked through to the desired doneness. Serve immediately with sides of Greek yogurt, grilled lemon slices, and freshly chopped mint.

TIPS: For the veggies, cutting up onion the same size as the meat is a good way to flavor meat on the same skewer; however, other vegetables should be grilled separately from the meat since vegetables will cook at different times.

Serving Suggestion: Serve on warm, grilled flatbread with dips.

Dips To Serve with Kebabs:- Warm hummus, Olive oil, grilled lemons, chopped olives, chopped fresh mint, Tzatziki, chopped cukes, garlic, olive oil, Greek yogurt, and dill.

Skewer Tip: Metal skewers work best because they do not burn and assist in conducting heat to make the food cook at a higher temperature, producing juicy results. If using bamboo skewers, soak them in water first so they won't burn.

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Seafood Chowder, as seen on George Hirsch Lifestyle

George Hirsch June 16, 2025

My inspiration for this chowder is living so close to the water with an abundance of fresh seafood to choose from. The nice part of this recipe is its versatility. The first part of the chowder is a rich tomato broth base, and the second part is adaptable, allowing you to swap out any of the seafood based on seasonal availability and your own personal preference.

Is it soup or stew? Early versions of chowder originated from the New England area: a frugal recipe consisting of pork fat, onions, potatoes, fish, herbs, and dry biscuits or flour for thickening. The ingredients were layered in a pot and cooked in water, with a bit of milk added at the end. In the 1800s, Manhattan clam chowder was notable for containing tomatoes. Manhattan clam chowder has been described as "that rather horrendous soup resembling a vegetable soup that accidentally had some clams dumped into it." All respect, Mr. Beard, but those are fighting words. As a New Yorker and from coastal Long Island, an East Ender, we take our chowder VERY seriously.

Tomato-based clam chowders emerged with the newfound popularity of the tomato in the mid-1800s, particularly in the New York and Rhode Island regions, where large populations of Italians and Portuguese were established. In 1939, Maine legislators introduced a bill outlawing tomatoes in chowder because it is far more of a vegetable soup. What?

Manhattan Style Seafood Chowder, "Hee-ah er wicked good CHOWDAH"!

Makes 6-8 servings

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1 Tablespoon olive oil

1/2 cup sweet onion, chopped

1/4 cup fennel, chopped

3 cloves garlic, chopped

1/4 cup carrots, chopped

2 cups Yukon potatoes, scrubbed and diced into 1/2 pieces

2 cups fresh plum tomatoes, deseeded and chopped or 1 (28 ounce can of chopped San Marzano tomatoes)

2 cups vegetable or fish broth

1 teaspoon dried basil

For the seafood:

1 dozen fresh littleneck clams

1/2 pound fresh cod, cut into one-inch pieces

1/4 pound calamari, cleaned and cut into thin rings

1 pound mussels, cleaned

a few leaves of fresh flat-leaf parsley, basil, and oregano

fresh ground pepper to taste

Preheat a large soup pot to medium temperature. Add olive oil, onions, fennel, carrots, and garlic, and cook until tender. Add tomatoes, broth, potatoes, and dried basil. Bring to a boil, then lower to simmer for 10 minutes. Add clams and cod fish and gently simmer for 10 minutes. Add fresh basil, parsley, and mussels, and cook for 3-5 minutes or until mussels open.

Add fresh ground black pepper to taste & serve immediately.

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Grilling Corn 411

George Hirsch June 12, 2025

ENJOY George’s Tips + Recipe for baking perfect pie

If ever there is a time, this is it — farm-fresh ears of corn at your local farm stand or market this week. Buy extra to grill or roast; as leftovers, they are an ideal addition to many dishes. Cut leftover corn off the cob and use it in salads, salsas, soups, tacos, beignets, etc. Sufferin’ succotash - add grilled corn to lima beans and tomatoes. The charred kernels add a robust nutty flavor and an excellent texture. Fresh is where it's at.

I am sure you have heard a version of this tale.

"My grandmother learned from a farmer how to cook the best corn, start the water boiling, run to the corn field, pick the corn, run back to the pot, cook the corn, and eat immediately."

A good tip is to stress freshness. But how good is this advice if you don’t know how to select sweet and juicy-tasting ears?

Here's The 411: When picking: The kernels should be smooth and plump, and the juice inside the kernel should appear milky. The kernels should not be too mature, soggy, and doughy. The corn is good when there is a slight browning of the silks, and it is cool to the touch, full of the tip kernels, and firmness of the unhusked ears.

I’m still trying to figure out why people husk their corn at the market and leave husks everywhere. I may have to ask why next time. It helps the corn retain its freshness by leaving the husk on until right before cooking. Ears of corn should also be chilled as soon as possible after picking to slow down the sugar in the corn, as it turns to starch. Think of corn like fresh whole fish; the ears should be firm, moist, and chilled. I suggest taking a cooler to the market for the ride home.

- Begin by pulling the husks of the corn back, but do not remove them. Remove and discard the silk and then soak the whole cobs in a pot of cold water for 15 minutes.

- Preheat the grill to a medium temperature.

- Remove the corn from the water and brush the kernels with olive oil. Before you re-wrap the corn in the husks, add a little caramelized garlic, chopped onion, nutmeg, and black pepper.

- For a flavorful twist, try using herbs & spices such as cilantro, garlic, chipotle chili, and fresh lime juice.

- Then, reposition the husks over the kernels and tie each ear with a piece of loose husk or twine.

- Place the prepared ears of corn on medium heat, turning every 2 minutes.

- After a couple of turns, place the corn husk on indirect heat or the top shelf of your grill and close the cover.

- Allow the corn to roast for another 10 minutes slowly.

- You will know it is done when you press a kernel and it shoots out its sweet liquid.

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Oven Fried Garlic Chicken, as seen on George Hirsch Lifestyle

George Hirsch June 10, 2025

Many of you have requested this recipe from George Hirsch Lifestyle TV series. I am delighted to share.

Who doesn’t like fried chicken? However, frying chicken in the traditional manner can cause health concerns and take a long time to prepare correctly. The solution is my oven-fried garlic Chicken. It is as good as it looks. Perfect for making and taking to the tailgate or picnic, it tastes even better the next day! That's if you have any left.

Add a side of Mac and Cheese and wrap up with Double Chocolate Brownies for a perfect homestyle comfort menu.

George’s Oven Fried Garlic Chicken

Makes 8-10 pieces

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1 whole chicken cut into 8 - 10 pieces or pre-cut from a butcher

Juice of 1/2 fresh lemon

2 cups flour, approximate

paper bag or food-safe plastic bag

For The Chicken Rub

1 teaspoon each: dried basil, oregano, thyme, sweet paprika

1/2 Tablespoon garlic powder

Pinch of fresh ground nutmeg

Pinch sea salt and ground black pepper to taste

Combine all seasonings for chicken.

Add seasoning rub to chicken, coating each piece, then squeeze lemon juice over the chicken. Cover and refrigerate for at least 30 minutes or overnight.

Preheat oven to 425 degrees F.

Place half of the flour in a bag and add additional flour as needed.

Place two pieces of chicken in the bag of flour at a time, close tightly, and shake the bag, coating the chicken evenly. Remove flour-coated chicken with tongs and shake off any excess flour. Place flour-coated chicken in a low-sided heavy gauge roasting pan. Repeat until all chicken has been coated with flour. Make sure the chicken is not crowded in a roasting pan. See Tips.

Place chicken in the oven at 425 degrees F. for the first 15 min or until chicken begins to color (you will smell aroma), then lower oven to 350 degrees F. for 30 - 35 minutes until golden brown or until done. Time depends on the size of the chicken pieces.

After removing from the oven, let the chicken rest for 5 minutes and serve.

Tips:

- For crispy chicken, use a heavy gauge low-sided pan (to prevent the chicken from steaming).

- Do not overcrowd the chicken in the pan; allow air circulation.

- The oven-baked chicken fries in their own fat. Using just breasts (white meat) does not oven fry as well due to lower fat content; for best results, cook with a mixture of white and dark meat that has a higher fat content.

- Trust the cooking times. Avoid opening the oven door to peek at the chicken while cooking. It will still be there. The temperature drops each time you open the oven door, causing the chicken to steam.

- To keep chicken crisp after cooking, place chicken on a wire baking screen until cool.

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