Beer Batter Cod

George Hirsch March 26, 2025

Waterside fish fry as seen on George Hirsch Lifestyle — Waterside fish fry as seen on *George Hirsch Lifestyle* WATCH on PBS PASSPORT

The carbonation in the beer makes the batter exceptionally airy and produces a crispy coating. Malt vinegar is a British favorite on fish and chips.

With its mild flavor, low-fat content, and dense, flaky white flesh, it's no wonder cod is one of the most common fish used for fish & chips, along with haddock and plaice.

George's Beer Batter Cod

makes 4 - 6 servings

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1 1/4 cups all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

Freshly ground black pepper to taste

2 eggs

1 teaspoon hot sauce

1 cup beer, a strong full-flavored Stout or India Pale Ale

vegetable oil for frying

2 pounds cod fillet, cut into serving pieces

Malt vinegar for serving. FOLLOW THE RECIPE INSTRUCTIONS BELOW

Combine 1 cup of the flour, sugar, baking powder, and black pepper in a medium bowl. Stir in the eggs and hot sauce. Slowly pour in the beer, constantly stirring, until the foam subsides and the batter is smooth. Let the batter rest for 15 to 20 minutes.

Heat 2 to 3 inches of oil to 370 degrees F. in a deep saucepan or deep-fat fryer.

Dredge the cod in the remaining 1/4 cup flour, shaking off any excess, and dip it into the batter.

Carefully slip the pieces into the hot fat and cook until brown on both sides, turning the fish once with a wire skimmer. Remove the fish with a skimmer and drain on a wire cooling rack to keep it crispy. Serve with French fries, malt vinegar, and a good Classic or Garlic Aïoli.

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Irish Bread Pudding

George Hirsch March 13, 2025

Lá Fhéile Pádraig: Gaelic for Saint Patrick's Day or St. Paddy's. I like to use day-old French bread in my bread pudding recipe, or Cinnamon-raisin bread, sweet rolls, and even leftover Irish Soda Bread can also be used. Serve with a vanilla ice cream spiked with a wee bit of Irish. Slàinte

Irish Bread Pudding

Makes 10-12 servings

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2 Granny Smith or baking apples, peel, cored, and chopped

3-4 cups cubed dry French Bread, Irish Soda, Brown Bread, or Cinnamon Raisin Bread

1/2 cup chopped walnuts or pecans

1/2 cup raisins, plumped in 1 cup hot water for 5 minutes

2 Tablespoons butter, melted

4 cups milk

8 eggs

1 cup sugar

2 Tablespoons cocoa powder

2 Tablespoons vanilla

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1/4 cup Irish Whisky

Preheat oven to 375 degrees. Pre-grease an 8 x 8-inch or 10-inch round cake pan.

CLICK to Watch classic Irish segment Pubs, Pints, People from George Hirsch Living it UP! — **CLICK to Watch** classic Irish segment Pubs, Pints, People from *George Hirsch Living it UP!*

Combine the milk, eggs, sugar, vanilla, cinnamon, nutmeg, and cocoa powder in a medium bowl and beat with a whisk until well blended. Add whiskey and slowly pour over the bread mixture. Add optional chopped chocolate. Poke the bread, completely covered with the milk mixture, and let sit for 10-15 minutes.

Place a pan larger than the cake pan or skillet in preheated oven and place the pan holding the bead pudding inside. Immediately fill the outer pan with enough hot water to come up one inch on the sides of the bread-pudding pan.

Bake at 375 degrees F. for 30 minutes. Remove the pan from the water bath, reduce the temperature to 325 degrees, and bake for 25 additional minutes. Remove the bread pudding and allow to set for twenty minutes before serving. Serve with ice cream and a good Irish Coffee! Sláinte!

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Irish Soda Bread

georgehirsch January 12, 2025

Various forms of soda bread are popular throughout Ireland. Soda bread is made using wholemeal, white flour, or both. The bread is sweetened in some regions, while it is more savory in others.

In Ireland, flour is typically made from soft wheat, so soda bread is best made with all-purpose or pastry flour, which has lower levels of gluten than bread flour. In some recipes, buttermilk is replaced by live yogurt or even stout. Because the leavening action starts immediately with baking soda (compared to the time taken for yeast bread to rise), it requires a minimum amount of mixing of the ingredients before baking; the dough should not be over-mixed.

George’s Irish Soda Bread

Makes one large round loaf

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4 cups all-purpose flour, plus extra for currants

4 tablespoons sugar

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

4 Tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice

1 3/4 cups cold *buttermilk, stirred

1 extra-large egg, lightly beaten

1 teaspoon grated orange zest

Optional: 1 cup dried currants or plumped raisins tossed in a teaspoon of flour (To plump raisins, add 2 tablespoons of water and heat in the microwave for 30 seconds.)

1 teaspoon of caraway seed

Line a heavy-duty 9-inch cake pan or baking sheet pan with parchment paper or grease and lightly flour the surface. Preheat oven to 375 degrees F.

In a very large bowl, mix dry ingredients. Add cold butter to the flour and blend in by hand until the butter resembles fine crumbs. Pour in buttermilk and beaten egg, and toss in plumped raisins. Mix just until all ingredients are combined. Mix by hand until a dough forms. It will take about one minute of kneading until the flour is absorbed. Turn the dough onto a floured surface. Form in the shape of a ball; do not over-knead. Place the round dough on the pan. With a bench scraper or knife, cut the dough across four times, dividing it into equal pieces.

Immediately bake for about 20 - 25 minutes, reducing the temperature to 350 degrees F until the dough sounds hollow, a sign it is fully baked. Allow to cool fully before slicing.

*To make Buttermilk: 1 cup milk, 1 Tablespoon White Vinegar; wait 5 minutes.

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Winter Pesto

George Hirsch January 9, 2025

There is a chill outside, and I’m still six-plus months away from fresh basil from my garden. But I'm not waiting until then to make one of my favorite dishes made with pesto. Solution? My Winter version of pesto. A robustly flavored style pesto made with arugula + spinach mix. The peppery flavor makes a nice and welcoming flavor and a bold way to serve an ingredient commonly available year-round.

Winter Pesto

Makes one cup

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1 cup packed arugula, washed and dried

1 cup fresh spinach, washed and dried

4 cloves fresh garlic, peeled

2 Tablespoons pine nuts, chopped

1 ice cube

3 Tablespoon grated parmesan cheese

6 Tablespoon olive oil, See Instructions Below

Place garlic and pine nuts in a food processor or blender. Pulse gently. Add ice cube, arugula, and spinach, and slightly pulse. Do not over-grind for too long, or you will be cooking the tender leaves. Add the olive oil and cheese and process until it makes a paste. Refrigerate until ready to use. Keeps for about a week in the refrigerator.

Use for more than pasta. Pesto is an excellent addition to salad dressing, poultry, seafood, and vegetables.

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Beacon of Light

georgehirsch May 27, 2024

Our nation's Beacon of Light honors those who serve and have served.

A National Historic Landmark, the Montauk Point Lighthouse is located on the easternmost point of Long Island, New York. It is the oldest lighthouse in New York State. The Second Congress, under President George Washington, authorized the Lighthouse in 1792. Construction began on June 7, 1796, and was completed on November 5, 1796.

This beacon and its military significance: Civilian keepers maintained the Lighthouse until World War ll when the U.S. Army took over as part of the Eastern Coastal Defense Shield. Adjacent to the Lighthouse, Camp Hero was opened by the Army in 1942 and was heavily fortified with massive guns during the war. Those gun emplacements and concrete observation bunkers are still visible as a reminder of our freedom due to the bravery of those who serve.

Never taking for granted the freedom and beauty of American shores, I have been drawn since I was a child to the Montauk Lighthouse's towering structure. Years ago, my culinary students won one of many gold medals in a culinary competition from the Société Culinaire Philanthropique for an all-Long Island theme submission in food and pastry based on local food and geography. Our table stood apart from the competition as the Lighthouse was replicated in pastillage sugar work.

Montauk, A symbol of great fishing, its beaches, and surfing, the Lighthouse has been featured in the opening of George Hirsch Lifestyle and several episodes of the TV series as a strong image of Long Island and our place in history. The Montauk Lighthouse has been part of Long Island's land and seascape for over 200 years and still serves as an active aid to navigation and a beacon of light to all who have served.