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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My Favorite Risotto

George Hirsch April 18, 2025

Risotto is a traditional rice dish from Northern Italy, specifically Lombardy, Piedmont, and Veneto. It was introduced by Arabian people who dominated Sicily and parts of the Southern mainland in the late Middle Ages.

A mainstay of Milanese cuisine, Risotto is prepared using beef stock and saffron and served with Osso Bucco. When using rice to make a risotto, choose short-grained round or semi-round rice; the best rice for making risotto are Arborio, Vialone Nano, and Carnaroli.

I enjoyed many excellent risotto dishes. One of the most memorable was my cousin Mauro’s wife, Anna, in Rome. Anna’s risotto is made with pesto and is meant for basil lovers like myself. Her combination is culinary kismet, the perfume-rich tasty herb that coats every grain of rice. The other risotto master is my friend Chef Antonio Cereda, with his Porcini Risotto. Antonio, my friend from Northern Italy, is the Executive Chef on Princess Cruises. His Porcini Risotto marries the mellow earthiness of fungi with creamy velvety rice.

Shrimp Risotto with Asparagus

Makes 4 servings

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1 lb. uncooked large shrimp, peeled and deveined

2 teaspoons dried basil

3 Tablespoons Olive Oil

Fresh ground black pepper

1 small onion, chopped

4 slices Pancetta, roughly chopped

1 cup Arborio rice

2- 2 1/2 cups chicken, vegetable or shrimp broth, hot

3 Tablespoons sun-dried tomatoes packed in oil, drained, and chopped

1 Tablespoon lemon juice

1/2 teaspoon grated lemon peel

1 cup half & half

1 cup fresh asparagus tips or fresh baby spinach

Grated Parmesan cheese, to taste

Preheat a large saucepan to medium heat.

Season shrimp with basil, black pepper, and 2 tablespoons of olive oil. Add shrimp to pan, sear on each side for one minute, and set aside. Do not fully cook.

Add 1 tablespoon of Olive Oil, onion, and pancetta in the same saucepan. Cook onion and pancetta for 4-5 minutes but do not brown. Add Arborio rice and cook, stirring occasionally for 2 minutes. Slowly add 1/2 cup broth, stirring constantly for 2 minutes or until liquid is absorbed. Lower the temperature to a low, gentle simmer. Continue adding broth, 1/2 cup at a time, stirring frequently every 4-5 minutes or as the rice absorbs all of the broth until rice becomes tender.

Return the seared shrimp to the pan with the risotto and cook for two to three minutes, until fully cooked or until they turn pink.

The cooking time and amount of broth will vary from 25 to 35 minutes, depending on the pan's exact temperature.

Add half and half, and fresh Parmesan cheese to taste. Optional: Serve topped with steamed asparagus tips or fresh baby spinach.

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Gumbo Time

George Hirsch February 27, 2025

A good gumbo takes time; a great gumbo takes longer…

Nothing is more satisfying than a hearty bowl of Gumbo, whether a stew or a soup-like dish. It reminds me of Mardi Gras and Carnival on Tuesday, March 1st—Fat & Shrove Tuesday.

Gumbo is Cajun and Louisiana's official state dish, celebrating their heritage of sustenance off the land. On several occasions, I have been part of an actual Cajun 'Gumbo' party, an all-day outdoor celebration. There is nothing like cooking a gumbo with a little outdoor flavor—especially if the meats or vegetables have been pre-grilled or smoked before being added to the gumbo pot.

Numerous ingredients can be added to a gumbo, but it's really all about utilizing what’s on hand. Chicken and duck are the usual meats, as are ham and smoked sausage. A seafood gumbo can contain shrimp, crab, and oysters. However, the basic ingredients used in any gumbo are the “holy trinity” of onion, celery, and green peppers, thickened with a dark roux.

Additionally, the make-up of a Cajun Gumbo is the use of heritage ingredients such as the African vegetable okra and the cooking influences of local Choctaw Indians, French, German, and Spanish settlers. The addition of tomatoes is more Creole and not of Cajun influence. Adding tomatoes with all the other ingredients in the gumbo pot provides a wonderful mix of culture and full flavor. With Louisiana's rich culture, it is essential to note that preparing a gumbo goes far beyond the making of this ‘stew’ and brings together the community.

This new kind of gumbo may just be stepping back to the Cajun way, with everyone contributing to the pot for the goodness of the stew. Laissez les bons temps rouler!

This full-flavored gumbo is a lighter version than the Cajun traditional, yielding to the heavier butter and flour versions, making a more traditional stew or soup. However, the basics of broth and rice hold true, and the rest is up to you. Make it seafood with crab, shrimp, or crawfish, or with chicken, duck, or vegetables.

George's Gumbo

Makes six servings

chefgeorgehirsch.com | GHL Adapted from George Hirsch Living it UP! cookbook.

2 Tablespoons olive oil

1 pound boneless chicken thighs, diced

1/2 pound smoked sausage (chorizo or kielbasa), chopped

1 large onion, chopped

1 green bell pepper, chopped

3 green onions, chopped

1 rib celery, chopped

1 cup okra, fresh or frozen, sliced

6 cloves garlic, chopped

2 cups canned whole tomatoes, chopped

4 cups chicken broth

1 teaspoon each, oregano, thyme, sage

1 Tablespoon fresh parsley

1 Tablespoon hot sauce, or more to taste

2 teaspoons gumbo file powder, dissolved in 1/4 cup chicken broth (for thickening)

Fresh ground black pepper

Optional:

1 pound large (26-30) size shrimp, peeled & devened, save shells for broth

2 cups cooked steamed white or brown rice

Heat a large soup pot to a medium temperature. Add the olive oil, chicken, and smoked sausage. Add the onion and cook until a light golden color, stirring occasionally. Add the green bell pepper, green onion, celery, and garlic; cook for 2 minutes. Add the canned tomatoes, chicken broth, parsley, oregano, thyme, sage, hot sauce, and fresh ground black pepper. Bring the soup to a boil and then simmer for 30 minutes. Add the okra and gumbo file. Simmer for at least an additional 35 to 45 minutes. Additional slow simmering time will intensify the flavors.

Before serving, add shrimp and cook for 5-8 minutes until done.

Serving suggestion: Serve with a scoop of steamy hot rice

Note: If using shrimp, cook shrimp shells in chicken broth for ten minutes to extract additional flavor, strain shells, and use broth.

Gumbo file can be found in the spice section of your market.

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George’s Cheddar-N-Jack Mac

George Hirsch January 14, 2025

It's that time of year again; cooler evenings, more events going on and tailgates to organize. That's when I turn to my crowd-pleasing Mac-N-Cheese. You can make my mac-mix ahead if you're grilling at a tailgate. Chill it, then just bake it right on the grill. It's good time food.

Use my recipe as a guide, and feel free to add smoked ham, cooked bacon, grilled chicken, or grilled shrimp to make your own home spin.

George’s Cheddar & Jack Mac

Makes 6 servings

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2 Tablespoons Butter

1 onion, chopped

6 cloves garlic, chopped

2 Tablespoons all-purpose flour

4 cups chicken broth

1 4-ounce can diced green chilies

2 bay leaves

1 teaspoon fresh thyme

1 teaspoon hot sauce

pinch fresh grated nutmeg

2 cups half & half

1 cup sharp Cheddar cheese, shredded

1/2 cup Jack cheese, shredded

2 Tablespoons Parmesan cheese, grated

2 Tablespoons fresh cilantro, chopped

1 1/2 pounds uncooked elbow, shells, or other small pasta

Melt Butter in a large soup pot or saucepan. Add onion, and garlic and sauté for 1 minute. Add the flour and cook for 1 to 2 minutes, stirring constantly. Slowly add the broth, and bring to a boil. Lower the heat, add the bay leaves, thyme, diced green chilies, hot sauce, and simmer for 10 minutes.

Stir in the half & half and heat to a simmer. Slowly add the Cheddar, Jack, and Parmesan cheeses, stirring until they melt and the sauce is smooth. Stir in the cooked pasta. Place in a serving dish and eat immediately or sprinkle with Mac Topping, and bake five minutes in a 350 degree oven.

Optional Additions:

1 cup each Chorizo, chopped plum tomatoes

For the Mac Topping

4 Tablespoons butter, melted

6 Tablespoons bread crumbs

2 Tablespoons Parmesan cheese, grated

1 Tablespoon each fresh cilantro & parsley, chopped

Fresh ground pepper, to taste

Place all ingredients in a bowl and mix well.

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Kiełbasa with Jam Sauce

georgehirsch November 3, 2023

The most popular kiełbasa is also called Kiełbasa Polska aka Polish Sausage.

In Poland, kiełbasa is often served garnished with fried onions, and smoked kiełbasa can be served cold, hot, boiled, baked, or grilled. The condiments in this recipe work wonderfully with the smokiness of the sausage.

This recipe was shared by my dear polish friends and graced my first cookbook over 25 years ago and is popular as ever today. You and your family will be amazed at how easy to prepare, and great it tastes. Enjoy!

Kiełbasa with Jam Sauce

Makes four-six servings

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2 1/2 pounds Kielbasa or smoked sausage

1 cup good quality Jam, such as marionberry, blackberry, or mixed berry

1 cup catsup

1 Tablespoon horseradish

1 teaspoon hot sauce

Slice the kielbasa 1/4 inch thick and place in a preheated nonstick skillet. In a medium bowl, combine the remaining ingredients. Pour the sauce over the kielbasa and cook for 30 to 45 minutes at a low temperature. Serve warm.

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