Roasted Success

George Hirsch October 5, 2025

This is one of those no-fail chicken recipes you can always count on and deserves to be a regular dish in your dinner repertoire. My lemon and garlic roast chicken is also perfect for entertaining; it can be cooked ahead and is ideal to serve at room temperature for large gatherings.

side suggestion: my mousseline potatoes

Lemon and Garlic Roast Chicken

Makes six servings

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For the dry rub:

2 teaspoons each:

Spice rub: Powdered garlic, thyme, rosemary, basil, paprika, cumin, black pepper, sea salt

Mix all dry ingredients in a small bowl.

One 5-pound chicken

2 Tablespoons fresh parsley leaves, roughly chopped

1 head fresh garlic, peeled and roughly chopped

1 fresh lemon, cut into quarters

2 Tablespoons olive oil

Fresh ground black pepper

Wash and dry chicken. Rub dry rub over the outside and interior of the chicken. Refrigerate overnight or for at least 4 hours. Before roasting the chicken, rub it with 1/2 of the fresh garlic, lemon juice, and olive oil. Place remaining fresh garlic, lemon quarters, and fresh parsley inside the chicken cavity and truss or tie up the chicken.

Preheat oven to 425 degrees F.

Place chicken on a rack in a roasting pan. Roast the chicken for 25 minutes until it becomes a light brown color. Lower the temperature to 400 degrees F; roast for 30 minutes. Baste the chicken with the drippings every 10-15 minutes.

Lower the temperature to 350 degrees F for an additional 1/2 hour or until the juices run clear when you cut between a leg and thigh, and the internal temperature reaches 165 degrees F.

Remove chicken from oven. Allow chicken to rest for 20 minutes before carving.

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Eggplant & Squash Gratin as seen on George Hirsch Lifestyle

George Hirsch September 4, 2025

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With a simple eggplant, squash, and tomato, you can make magic. Layers of flavor come together to create this meatless wonder. And the gratin only tastes better the next day, served hot or cold.

Eggplant Squash Gratin

Makes 4 - 6 servings

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Slice lengthwise the peeled eggplant and squash. Coat lightly in flour. Sear in olive oil with a few whole garlic cloves. Turn the eggplant and squash when light brown, remove. Cool. Slice the tomatoes thick. Layer vegetables in an ovenproof casserole, lightly oil, layer eggplant, squash, tomato; repeat using up vegetables. Optional parmesan between layers. Place whole sauté garlic on top of layered vegetables, sprinkle with fresh ground bread crumbs, parmesan cheese, fresh basil sprigs, fresh chopped parsley, and drizzle with olive oil on top.

Bake at 375 degrees for 15-20 minutes. Serve warm or cold.

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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

chefgeorgehirsch.com | George Hirsch Lifestyle

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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Savory Waffles as seen on George Hirsch Lifestyle

George Hirsch March 6, 2021

At the 1964 World's Fair, Americans were introduced to the Belgian waffle, made fluffy with the help of yeast and egg whites. Once electric waffle irons replaced those inconvenient metal plates, waffles officially became an American favorite.

In North America, Belgian waffles are a variety of waffles with a lighter batter, larger squares, and deeper pockets than ordinary American waffles. Belgian waffles were originally leavened with yeast but baking powder is now often used.

Tired of toast & sausage for breakfast and brunch? Then opt-in for a southern treat. These waffles are the perfect accompaniment to my Oven Fried Garlic Chicken, always a family favorite, and I’m delighted to share with you.

Savory Waffles

Makes 8 waffles

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2 cups all-purpose flour

2 egg yolks

1/2 teaspoon salt

2 Tablespoons pure cane sugar

1 Tablespoon baking powder

2 cups of milk

1/3 cup butter, melted

2 egg whites, stiffly beaten

½ cup cheddar cheese, finely shredded

¼ teaspoon each:

curry powder, paprika, dried thyme, ground black pepper, hot sauce

2 Tablespoons fresh chopped parsley or dill

Preheat waffle maker.

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Put all ingredients, except egg whites, in a large mixing bowl. Beat on low until moistened. Increase to medium speed; mix for 2 minutes or until just smooth. Do not over mix.

By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids for a regular waffle baker—more for a Belgium waffle. Close waffle maker, bake until steam no longer escapes, about 3 minutes. Repeat.

Serve while hot with Fried Chicken.

Note: Serve topped with butter and hot syrup, or better yet with warm fresh fruit compote.

***a classic Waffles + Oven Fried Chicken***

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Bacon Wrapped Meatloaf with Mushroom Sauce

George Hirsch October 3, 2020

Bacon-Wrapped Meatloaf

Makes 1 large loaf or 3-4 mini loaves; about 6 servings

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8 strips bacon

2 Tablespoons brown sugar

1 ½ pounds 80 / 20 ground beef; or use combo of pork, veal, or turkey

½ sweet onion, finely chopped

1 stalk celery, finely chopped

1 large egg, beaten

4 cloves garlic, chopped fine

1/4 cup Parmesan cheese

2 Tablespoons fresh Italian parsley, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

3 cups day old Italian bread or panko pulsed into crumbs

1/2 cup milk or beef broth, add to bread crumbs to soften

½ teaspoon sea salt

fresh ground black pepper

* Note all ingredients should be very cold before mixing.

Cut bacon strips in half crosswise and coat with 2 Tablespoons of brown sugar. In a large sauté pan, blanch (partially cook) the sugared bacon for 2 minutes to render some excess fat. Do not overcook.

Heat grill to medium heat or an oven to 350 degrees F. Line a baking loaf pan with foil or parchment paper and lightly oil the parchment paper or spray with nonstick cooking spray. Line the inside of the loaf pan/s with blanched bacon; bacon slices should hang over the top of the loaf pan.

In a large bowl, combine the ground meat, onion, celery, garlic, milk-soaked breadcrumbs, egg, basil, oregano, parsley, cheese, salt and pepper. Mix until all ingredients are blended together, but do not over mix. Divide the mixture into 1 large or 4 mini loaf pans. Press the meat mixture into the prepared parchment paper-lined and bacon baking pans, removing any air pockets.

Fold the bacon slices over the top of the meat to seal in the meat. Refrigerate for 1 hour.

Bake until meatloaf is firm, about 1 hour for the large loaf or 35 minutes for mini loaves. Remove loaf pans from grill or oven and cool completely.

Pre heat grill to high heat or oven to 400 degrees F.

Unmold meatloaf from loaf pans, and place on a hot grill or on a roasting pan if using the oven. Grill 4-5 minutes on each side or 10 minutes in the oven until meatloaf is hot and bacon is crispy. Remove from grill / or oven and serve with a mushroom pan gravy or barbeque sauce.

George Hirsch's Mushroom Sauce

Makes 4 Servings

2 Tablespoons olive oil, 1/2 cup sweet onion, chopped fine, 1/2 cup crimini mushrooms, sliced, ½ cup white button mushrooms, 1/2 cup Portobello mushrooms, grilled and sliced, ½ teaspoon dried thyme, Pinch nutmeg, 1 cup beef broth, or beef au jus, 1/4 cup dry white or red wine

Preheat a large sauté pan to a high on side burner or gill top. Add olive oil and onions and sauté for one minute. Add the mushrooms and sauté until they are light brown, about 5 minutes. Add wine, and broth, simmer for 2 minutes. Serve sauce over top Double Grilled Meatloaf.