Cane Charred Shrimp

George Hirsch October 27, 2025

Want a quick and easy recipe? Better yet, and mouth-watering delicious? Of course, you do. Shrimp is easy and fast to prepare, and as always, I constantly repeat a crowd pleaser as either an appetizer or the center of the plate. The only tip of caution is, do not overcook the shrimp! It cooks fast, within minutes.

This particular Cane Charred Shrimp Recipe has been in my back pocket, so to speak, for years. It's been on my restaurant menus, in my cookbooks, and I've even prepared it many times for dinner parties.. A classic. Why? Because of all the wonderful comments of those who have enjoyed it!

CANE CHARRED SHRIMP
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Makes 4 appetizer portions, or two dinner portions

1 pound large (26-30 size) shrimp, peeled and deveined
8 rosemary or wooden skewers
Thread shrimp onto the end of each rosemary skewer.

Step 1- Shrimp marinade:
1Tablespoon Dijon Mustard
2 teaspoons soy sauce
3 Tablespoons Ketchup
1 head caramelized garlic
2 Tablespoons green onion, chopped
Juice one lemon
1/4cup olive oil
1 teaspoon each thyme, basil, oregano, paprika, hot pepper flakes

Step 2- For cooking the shrimp:
1 Tablespoon olive oil
1 Tablespoon fresh ginger, chopped
1/2 red bell pepper, chopped
1/2 sweet white onion, chopped
2 Tbsp. Cane or corn syrup

In a medium bowl, combine all marinade ingredients. Pour over skewered shrimp. Marinate for 10 minutes.

Preheat a cast-iron or heavy-duty sauté pan. Drizzle olive oil into a hot pan, and add marinated shrimp. Add ginger, red pepper, and onion, and cook for one minute on high heat. Turn shrimp and pour marinade over shrimp. Drizzle corn syrup over shrimp and cook for 2-3 minutes or until shrimp are cooked. Be careful not to overcook shrimp.

Serve shrimp warm or chilled on small plates, and pour sauce over the shrimp.

NOTE: Serve cucumber slices with shrimp as a refreshing accompaniment.

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Summer Corn Chowder

George Hirsch August 21, 2025

When the corn is fresh, it's time for chowder. Make magic with the goodness from the earth, simply with corn and potatoes.

One of my most often requested soup recipes, especially during summer when the farms are abundant with fresh, candy-like corn and our famous Long Island East End Yukon Potatoes.

It is known that eastern Long Island has some of the best soil for farming in the world. Off the record, I have had some farmers tell me - that farmers in other regions are envious of the rich, well-drained earth here on the East End. Adding the pancetta and chicken adds flavor and protein for a hearty meal, or omit it for a lighter, warm-weather soup.

Summer Corn Chowder

Makes four to six servings

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1 Tablespoon olive oil

Optional: 4 Tablespoons pancetta or bacon, chopped

3/4 cup chopped sweet onion, chopped

3 cloves garlic, peeled and chopped

Optional: 1/2 pound skinless, boneless chicken breast or thighs, cut into 1/2 inch pieces

1/2 cup chopped carrot, chopped

1/2 cup chopped celery, chopped

2 Tablespoons all-purpose flour

4 cups vegetable or chicken broth

2 cups corn (about 4 ears), fresh cut from the cob, or leftover grilled corn

1 cup Yukon potatoes, well-scrubbed skin left on, chopped 1/4 inch pieces

1 bay leaf

1 teaspoon fresh thyme, chopped

1/2 teaspoon hot sauce

pinch of sea salt

fresh ground black pepper

1/2 cup half-and-half

1 Tablespoon fresh parsley, chopped, or one sprig fresh thyme

Preheat a soup pot to medium temperature. Add olive oil and pancetta, and cook until light brown. Add onion, garlic, and chicken and cook until lightly colored.

Add carrot and celery, and cook for three to four minutes. Add flour, cook for two minutes, and slowly add chicken broth. Bring soup to a boil, and add corn, potatoes, thyme, hot sauce, and bay leaf. Simmer the soup for 45 minutes to 1 hour.

Preheat half-and-half, add sea salt and pepper to the soup, and top with fresh chopped parsley or fresh thyme.

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Sausage Campagnola, an Old World Tradition

georgehirsch August 11, 2025

Cooler nights and a bounty from the garden. Campagnola, an italin style hearty country dish fitting for this time of year.

The old world tradition of sausage and vegetables makes this rustic country dish ideal for cooking on the grill or stovetop. Cook it today and it will taste even better tomorrow.

Note: With this country-style dish, you can add seasonal and readily available vegetables such as mushrooms, zucchini, and peeled carrots.

Sausage Campagnola

Makes 4-6 servings

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2 Tablespoons olive oil

1 pound Italian Ring Sausage or 4 links

½ sweet onion, chopped

6 cloves of garlic

1 red bell pepper, cut into small strips

2 small Yukon potatoes, sliced thin

¼ cup dry white wine

pinch red pepper flakes

3 Tablespoons Fresh Basil, torn

¼ cup pecorino Romano cheese

Preheat a large sauté pan over medium heat.

Add olive oil and sausage and cook until the sausage has browned. Add onion, garlic, red bell, and Yukon potatoes and cook on low to medium heat until soft and a rich golden color and fully cooked.

Add Kale, red pepper flakes, fresh ground black pepper, and wine, cook 4-5 minutes.

Serve topped with fresh basil and Parmesan cheese.

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Frankfurter Wurstchen

George Hirsch August 7, 2025

My number one pick for a hot dog was found in a German rathskeller. A "Frankfurter Wurstchen" (Frankfurter Sausage) is a thin, smoked, then-boiled sausage made from pure pork meat in a sheep's casing. Traditionally, it's served very simply on a plate with hearty brown bread, mustard, and sometimes horseradish. You know it's great sausage when a frank can be served solo without a pile of toppings to drown out the taste. The name "Frankfurter Wurstchen" has been protected in Germany since 1860 as a denomination of geographical origin and may only be used for sausages from the region around Frankfurt am Main, aka just Frankfurt. BTW, this sausage has been around since the 13th century in Frankfurt.

Here in the US, there are so many packaged hot dogs in varieties made from beef, pork, chicken, turkey, and, let's not forget, soy. I have found in the US that most local butchers carry, frankly, a better quality wiener and are even better when they make their signature links. A good example of a German-style butcher frankfurter done well in the US is Forest Pork Store in Huntington, LI, which is as close to an authentic "Frankfurter Wurstchen" as you can get on these shores.

However, if you are in a pinch and your butcher is closed, follow my top criteria for packaged hot dogs. You want to taste the meat and not the fillers. Check the ingredient label and avoid fillers and other ingredients that contain non-food listings you've never heard of. Hebrew National makes an all-natural promise—no fillers or by-products, no artificial flavors or colors—and comes close to fulfilling that statement.

If I'm at home grilling "Frankfurter Wurstchen," I use New York's Brooklyn Hot Dog brand; it's an all-beef smoked hot dog—just about the best of the wurst between a bun. This frankfurter has just the right amount of snap, with a meaty flavor with zero aftertaste. Grill them just right and top with spicy mustard and kraut, too!

In Germany, the frank is served solo with dipping mustard on the side, a sure sign it's something good. It makes you wonder why, in the US, everything from kraut, onions, chili, pickles, relish, salsa, tapenade, and faux cheese toppings makes its way to top off a hot dog. That's got to be the reason we are not allowed to call it "Frankfurter Wurstchen."

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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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