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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Burger Time

George Hirsch June 6, 2025

Hamburger is the most popular food for the grill, followed by steak and chicken. Did you know — one out of every five times Americans fire up the grill, it's to cook a hamburger?

Burgers 101

George Hirsch Lifestyle TV Series Charcoal

You can start with the meat, which is usually beef. My preference is for at least 83-85% lean ground round. There is no need for sirloin; all the fixings and condiments will overpower the meat's flavor. Since the meat is ground, it should be prepared within 24 hours. Alternatively, you can pre-make your patties, wrap them in plastic wrap, and freeze them—defrost them in the refrigerator for 24 hours before grilling.

For the purist, you can always grind your meat. The benefit is knowing exactly what type of meat and the proper ratio of fat to meat. Keep everything well-iced, including placing the grinder blades in the freezer before the big grind.

Fresh Ground: At all costs, avoid the frozen hockey pucks. There is no way of telling what kind of meat it is. It may be labeled as 100% beef patties, but they are likely from old dairy cows, not steers raised for meat consumption. Hockey pucks will not cook properly if frozen and are likely to flare up your grill with excessive fat. It is well worth the time to pre-make your patties from scratch. It’s easy, and they’ll look gourmet, even if they look more rectangle than round. Allow the patties to chill in the refrigerator for at least one hour before cooking after making them. A well-chilled burger will prevent the patty from breaking up.

Divide + Keep Patties Cold: To make the burger patty, for every pound of meat, divide into 4 for four-ounce servings, 3 for 5 ounces, 2 for 8 ounces, and so on. Lightly shape each serving into a round, then press and rotate the meat in your hands until it forms a patty-like shape. Don’t overwork the patty, or you will warm up the meat. This will reduce the binding, making them more likely to fall apart and be too dense.

Pre-prep: To serve the perfect burger, prepare your condiments before you fire up the grill. Slice your tomatoes, onion, lettuce, cheese, pickles, and other ingredients. Prepare the mustard, ketchup, and mayo if you prefer. The time to run for the condiments is not when the burgers ooze their juices all over the platter.

The Hasty Flipper: Preheat your grill to high heat. Place the burgers on a clean grill over high heat for 3-4 minutes. Please do not flip them, but move them to another hot spot to continue to cook at a high temperature so they do not steam. Once you see the juices rising to the top, you can flip the burgers over to the original cooking spot, which has become a new hot spot.

sliced kosher dill pickles are a must-topping

Patience: Next, grab a soda or a beer. This is the most crucial step because it will give you something to do. Otherwise, you will begin to press the burgers or, worse, flip them repeatedly. The burgers are flipped only once. And please, for the sake of making a juicy 5-star burger, DO NOT PRESS THE MEAT.

Burger Under Cover: Avoid flare-ups by keeping the lid closed on the grill. The oxygen will be cut off, reducing the likelihood of a flare-up. You can even cook burgers on indirect heat. Keep one section of the grill without heat. After searing the burgers on very high heat, before the fat runs onto the flames, move the burgers to the side with no direct heat underneath.

Time Is On Your Side: Ding, the bell rang, but you can’t possibly tell how well those burgers are cooked by setting a clock. Chefs may have a clock in their heads, but you will need to rely on experience and the many conditions that face your outdoor kitchen—such as outdoor temperature, wind, the heat of your coals, or gas grill.

As a guide, four to five minutes on each side for a five-ounce burger will give you a medium-done burger. Everyone likes their burger prepared differently, so as long as you know the risks of serving a burger not fully cooked, consider this: lightly touch the patty with the back of the grill fork; the more the meat springs back, the more done the meat is cooked. If you use a meat thermometer, it will read 160 degrees for a well-done burger. But try not to let anyone see you using a meat thermometer for grilling a burger; it just looks silly:).

The time to serve the burgers is immediately after they come off the grill, not 10 or 20 minutes later. So be sure to ready your fixings and be ready to serve the food that is the most sought-after of all cuisine —The American Hamburger!

One Other Helpful Tip:

- Don’t overcrowd. Your grill is only so big. The more crowded the surface of the cooking area is, the more likely you will steam your food or cause a flare-up.

If I am invited to your backyard BBQ, I like my hamburger with lots of ketchup, sliced pickles on the bottom of an un-toasted soft potato bun, and more ketchup on the topside with a slice of heirloom tomato. Now go ahead and wear that fancy apron; you’ve earned it!

Burger Recipes Beyond Beef, SEE BELOW

★

Once you start eating turkey burgers, you’ll never want another drive-through burger again!

George's ULTIMATE TURKEY BURGER serve w/ Brownies + Ice Cream

Makes 6-8 burgers

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds lean ground turkey

1/4 cup finely chopped onion

2 Tablespoons BBQ sauce

1/4 cup finely chopped mushrooms

2 jalapeno peppers, grilled for about 3 minutes, seeded and chopped

1 Tablespoon chopped fresh cilantro

Freshly ground black pepper to taste

Accompaniments: crusty rolls, lettuce, and sliced tomato

In a 2-quart mixing bowl, combine all of the ingredients and mix with a fork, taking care not to overwork the meat. Divide into 6 or 8 equal portions and form into 3/4 inch thick patties. Cover and refrigerate for 2 hours. Preheat the grill to medium-high. Place the burgers on a hot grill and cook about 4 inches from the heat source for 2 minutes per side, turning once. Lower the heat slightly and cook for another 7 or 8 minutes or until done. Serve in rolls with lettuce and tomatoes.

If you don’t see a ground lamb in your supermarket or butcher shop, by all means, ask for it. Whenever you’re mixing any ground meat product, it’s a good idea to have the meat and bowl well chilled. Not only will a chilled bowl cut down on bacterial growth, but it will help bind the meat. So if possible, use a metal bowl for mixing the ingredients and place it in the freezer beforehand. If your kitchen is warm, place the bowl over a bowl of ice when you’re incorporating the meat with the spices.

Don’t even think of serving these or any rare burgers. According to the U.S. Department of Agriculture, all ground meats should be cooked until the ingredient’s internal temperature is 160 degrees. The patties can also be wrapped with precooked bacon on the grill.

★

George's LAMBURGERS

Makes 4 Servings

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2 pounds ground lamb

2 eggs

1/4 cup chopped scallions

4 cloves garlic chopped fine

2 Tablespoons chopped walnuts or Pine nuts

1 Tablespoon Italian parsley, chopped

1/2 teaspoon hot sauce

1/4 teaspoon ground nutmeg

salt and pepper, to taste

Combine the lamb, eggs, scallions, garlic, pine nuts, parsley, hot sauce, nutmeg, salt, and pepper in a well-chilled bowl and mix gently but well. Form the mixture into 4 patties and grill for 4-5 minutes for well done.

When you think burger these days, you don't have to think beef. Meaty tuna marinated in a flavorful marinade makes a nice switch. Be sure to keep the tuna cold during the preparation.

★

George's TUNA BURGER

Makes 4 servings

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1 1/2 pounds fresh tuna, either yellowfin, blue, or ahi

2 egg whites

1 teaspoon chopped cilantro

1/4 teaspoon hot sauce

1 teaspoon Dijon mustard

1 marinade recipe

4 burger buns

1 bunch arugula, washed and dried

For Asian Style Marinade

Makes 1 cup

2 fresh limes

1/2 cup olive oil

3 Tablespoons sesame oil

3 cloves garlic, chopped

1 Tablespoon soy sauce

2 Tablespoons ginger, chopped fine

1 teaspoon hot sauce

1 Tablespoon fresh Cilantro, chopped

Cut the zest from the limes. Place the limes on a cutting board and firmly roll them back and forth with the palm of your hand to loosen the juice. Cut the limes in half and squeeze out the juice. In a small bowl, combine the lime juice with the remaining ingredients and mix well.

Cut the tuna into 1-inch pieces and place them in the bowl of a food processor. Using an on-off motion, grind the tuna for 45 to 60 seconds, or until it is chopped but not pureed. Over-processing the tuna will make it warm.

Transfer the tuna to a bowl, stir in the egg whites, and mix well. Add the cilantro, lime zest, hot sauce, and mustard. Blend well. Shape the tuna mixture into four burgers. Place them in the marinade and refrigerate for 2 to 3 hours.

Place the burgers on a preheated hot grill and cook them for 3 to 4 minutes on each side, or until rare or medium rare. Overcooking the burgers will dry them out. Place the burgers on a bun and serve on a bed of arugula.

Lamb Burger: from Gather ‘round the Grill cookbook

Tuna Burger: from Grilling with Chef George Hirsch cookbook

Turkey Burger: from George Hirsch Living it UP! cookbook

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Know Your Cookie

George Hirsch June 4, 2025

You could call the blondie the brownie's cousin. The brownie derives its character from a deep rich cocoa base for the chocolate flavor. A blondie's flavor is butterscotch-like, based on a high quantity of butter and brown sugar in the recipe.

Know Your Cookie:

A blondie is considered a sheet cookie because its soft batter spreads across a sheet-like pan to bake. Other types of sheet cookies include brownies and rainbow cookies. After sheet cookies are baked, they need to cool and can be cut into squares, rectangles, or any other shape.

George's Blondie

Recipe by Chef George Hirsch | Makes 12-18 Blondies

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 pound (2 sticks) of sweet butter, softened at room temperature

1/2 cup granulated sugar

1 cup light brown sugar

2 eggs, beaten

1 teaspoon pure vanilla extract

1 1/2 cups chopped pecans or walnuts

1 1/2 cups semisweet chopped chocolate pieces; or chocolate, or butterscotch chips

Optional: 1 cup sweetened flaked coconut

Preheat the oven to 350 degrees F.

Grease and flour an 8 x 12 x 2-inch baking pan.

In a small bowl, mix flour, baking powder, baking soda, and salt well. Set aside.

Cream butter in a mixing bowl until light and fluffy. Add granulated sugar and brown sugar, and cream on high speed for 2 minutes until light and fluffy.

On a low speed, add vanilla and eggs, one at a time, stopping the machine to scrape down the bowl well after each addition. On a low speed, add flour to the butter mixture and mix just until flour is absorbed. Do not overmix.

By hand, fold the pecans and chocolate in with a rubber spatula.

Optional: if using coconut, mix 3/4 of coconut with pecans and chocolate.

Using a spatula, spread the batter into the baking pan, making sure the batter is spread evenly and smoothly. If using coconut, sprinkle extra on top of the batter.

Bake for 25-30 minutes. caution to not overbake. Blondies are baked when the cookie springs back when pressed lightly with your finger or a toothpick comes out clean. Cool in the pan for 2 hours, and cut the blondies into rectangles or square pieces.

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Home Run Sticky Ribs

George Hirsch May 29, 2025

As the weekend approaches, you may be searching for just the right BBQ to serve. Go smokin'- like a 95MPH fastball, and you'll score with my homerun sticky ribs. However, you need to start early; they take time, but it's so worth the wait! Your friends and family will be so glad you did.

Ribs & Sauce a perfect relationship

Everyone has a favorite way to serve ribs. Some like it dry, with just a rub. Others will dip dry ribs and then wet them down with a vinegary sauce or lather them up with a sugary, sticky sauce right before they come off the grill. Myself, I enjoy all versions. Variety is a good thing!

Ribs cannot be prepared in a hurry, so toss a burger on a separate hot grill while you wait. How to prepare the Ribs.

For Making Ribs with Sticky Sauce:

15 minutes before removing the slow-cooked ribs, lightly brush them with a little sauce to moisten and add flavor. Remove, cut, and serve ribs as is, or serve extra sauce on the side for pouring over ribs.

GH Rib Sauce

Makes 3 cups

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1/2 cup onion, chopped

2 green onions, chopped

3 cloves garlic, peeled and chopped

1/4 cup cider vinegar

1/4 cup orange juice

1/4 cup brown sugar

1 teaspoon cumin

1 teaspoon thyme

1 Tablespoon soy sauce

2 teaspoons fresh grated orange zest

1 cup ketchup

1 cup tomato sauce

1 teaspoon hot sauce

Place the onion, green onions, garlic, cumin, thyme, vinegar, orange juice, and sugar in a small pot. Boil until the vinegar is reduced by half. Add orange zest, soy sauce, ketchup, tomato sauce, and hot sauce, and simmer for 10 minutes.

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George Hirsch Living it UP! cooking & lifestyle book

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George’s Double Chocolate Brownies

George Hirsch May 26, 2025

Know Your Cookie:

A brownie is a sheet cookie, as its soft batter spreads across a sheet-like pan to bake. Other types of sheet cookies include blondies and rainbow cookies. After sheet cookies are baked, they can be cut into squares, rectangles, or any other shape when cool.

This is an often requested recipe from George Hirsch Lifestyle. It is ideal for every occasion. Enjoy it as is, or upgrade it by topping it with your favorite ice cream. The brownie derives its character from a deep, rich cocoa base for the chocolate flavor.

Did you know chocolate is a winter mood booster? Dark chocolate contains the amino acid tryptophan, a well-recognized serotonin producer. It’s also one of the best food sources of magnesium, an essential mineral that allows the body to relax.

A one-ounce serving of dark chocolate contains 64 mg of magnesium. That’s 16% of the recommended daily intake. Add to that an abundance of other essential minerals, antioxidants, flavanols, and prebiotic fiber—all of which make us feel better in more ways than one.

chefgeorgehirsch.com | George Hirsch Lifestyle

Makes 12-18 Brownies

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 pound (2 sticks) of sweet butter, softened at room temperature

2 cups granulated sugar

4 eggs, beaten

1/2 cup unsweetened cocoa powder

1 teaspoon pure vanilla extract

1 1/2 cups chopped pecans or walnuts

1 1/2 cups semisweet chopped chocolate pieces or chocolate or butterscotch chips

Preheat the oven to 350 degrees.

Grease and flour an 8 x 12 x 2-inch baking pan and line it with a parchment paper baking sheet.

In a small bowl, mix flour, baking powder, baking soda, and salt well. Set aside.

Cream butter in a mixing bowl until light and fluffy. Add granulated sugar and cream on high speed for 2 minutes, until light and fluffy.

On a low speed, add vanilla and eggs, one at a time, stopping the machine from scraping down the bowl well after each addition. At low speed, add flour and cocoa powder to the butter mixture and mix until flour is absorbed. Do not over-mix.

By hand, fold the pecans and chocolate in with a rubber spatula.

Optional: if using coconut, mix 3/4 of coconut with pecans and chocolate.

Using a spatula, spread the batter into a baking pan, making sure the batter is spread evenly and smooth.

Bake for 25-30 minutes. Be careful not to overbake. Brownies are baked when pressed. The cake springs back when pressed lightly with your finger, or a toothpick comes out clean. Cool in the pan for 2 hours, and cut the brownies into rectangle or square pieces.

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