Grilled Show Stopper

George Hirsch May 8, 2025

Try a new spin on an old salad recipe of mine—a great way to impress your guests or enjoy a quick mid-week fix.

This was one of those recipes I did for my PBS grilling shows that made people scratch their heads years ago. Here's the how-to on grilling up a delicious appetizer or side. And it only takes a few minutes! Serve with No Yolk Caesar Dressing.

Grilled Romaine

Makes four servings

chefgeorgehirsch.com | Adapted from Adventures in Grilling, 1996

2 heads of hearts of romaine lettuce, split in half & washed

4 Tablespoons extra-virgin olive oil

6 cloves caramelized garlic

A pinch of sea salt

1 Tablespoon balsamic vinegar

1 Tablespoon fresh Italian parsley, roughly chopped

Freshly ground black pepper, to taste

Shaved Parmesan cheese

Preheat the grill to high heat.

Cut the romaine heart in half lengthwise, leaving the stem end intact. Soak romaine heads in a bowl of cold water. Brush with olive oil.

Put romaine halves on a hot grill. Cook for about 2 minutes on each side until lettuce begins to blister slightly and lettuce gets a slight char. Turn over and grill for 2 additional minutes.

Remove and plate cut side up. Top each with the remaining olive oil, balsamic, garlic cloves, Parmesan, prosciutto, sea salt, and freshly ground black pepper. Serve while still warm. Optional: Serve with thinly sliced prosciutto.

Note: Serve Oven Fried Garlic Chicken with Grilled Romaine Salad for a perfect meal combo.

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Grilled Salmon, Irish Style

George Hirsch March 6, 2025

Salmon is one of Ireland's most prized and tastiest types of fish. Although domestically in the US, it is spotty at best to find, some markets in the US import fresh, organically farm-raised Irish Salmon; however, it would be a better experience to fly over to the Emerald Isle yourself and go angling to catch your own—which I suggest. Stateside, you can fire up locally available salmon with some Irish flavor, and you will be delighted.

Use a simple marinade and baste with honey + Irish whiskey for the salmon, highlighting ingredients the Irish produce very well. The honey, whiskey, and a little lemon juice make a complementary flavor enhancer.

Chef George’s Irish Whiskey Salmon

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle

Whisky Glaze

2 Tablespoons olive oil

2 Tablespoons Honey

2 Tablespoons Irish whiskey

juice from 1/2 lemon

1 1/2 teaspoons lemon zest

Fresh ground black pepper to taste.

Mix all ingredients

2 pounds salmon fillet or 2 1/4 lbs. salmon steaks

Cut the salmon fillet into four pieces. Marinate the salmon in the whisky glaze for 30 minutes. While the salmon marinates, prepare the Tomato Dill Salsa (recipe follows) and marinate for 30 minutes.

Preheat the grill or non-stick sauté pan to high.

Remove the salmon from the marinade and place it on the grill or in the sauté pan for 8-10 minutes, turning the salmon once. After turning the salmon, brush the top side with the remaining whiskey glaze left in the marinade dish. The fish is cooked when it turns pink.

As an Option, serve the salmon with the Tomato Dill Salsa on top for a fresh crunch.

Tomato Dill Salsa, SEE RECIPE BELOW

Tomato Dill Salsa Makes one cup | from ‘George Hirsch Know Your Fire’ cookbook

4 plum tomatoes, seeded and chopped

1 green or red bell pepper, seeded and chopped

1 cucumber, peeled, seeded, and chopped

1 scallion, chopped

2 Tablespoons chopped fresh dill

1 Tablespoon olive oil

1 Tablespoon cider vinegar

Freshly ground black pepper to taste

In a large bowl, combine the tomato, bell pepper, cucumber, scallion, dill, olive oil, vinegar, and black pepper, and marinate for 30 minutes.

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George's Gameday One Love Wings

George Hirsch January 23, 2025

There is nothing better for a group than my One Love Wings. Period!

At one of this country’s most celebrated celebrity chef events, patient guests stood in line for hours to sample this winning recipe from GHL. My culinary Team was stellar, staying in the game and preparing hundreds of pounds of the most talked-about dish that evening. It is amazing how a few well-prepared wings with good seasoning, grilled and tossed in a made-from-scratch sauce, win every time!

George Hirsch's Caribbean-style grilled chicken wings, tangy fresh lime juice sugar cane glaze, and a bit of heat, chillin’ with a savory slaw.

George’s One-Love Wings

Makes 32 pieces

chefgeorgehirsch.com | From Grilling with Chef George Hirsch Cookbook

16 chicken wings

1/4 cup olive

2 teaspoons brown sugar

1 teaspoon hot sauce

1/8 teaspoon cayenne pepper

1/2 teaspoon dried thyme, oregano, paprika, granulated powdered garlic

pinch ground nutmeg and allspice

fresh ground black pepper and sea salt

Cut off and discard wing tips. Cut the remaining wings in half.

Season with thyme, oregano, paprika, powdered garlic, black pepper, and sea salt. Add olive oil and hot sauce, and toss. Cover and place in refrigerator for 1 hour.

Preheat the grill to medium temperature.

Place wings on the grill. Grill for 15 to 20 minutes over medium heat, turning frequently. As wings begin to brown, continue slowly cooking on indirect heat until thoroughly cooked.

Toss wings in George’s One Love Sauce when fully cooked and crispy. SEE RECIPE BELOW

George’s One Love Sauce

6 cloves Caramelized garlic, puree with knife

2 teaspoons soy sauce

1 Tablespoon cane syrup or dark corn syrup

1/4 cup fresh lime juice1/4 cup honey

2 Tablespoons ketchup

1 green onion chopped

2 Tablespoons Flat leaf parsley, chopped

Mix all ingredients well.

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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

chefgeorgehirsch.com | George Hirsch Lifestyle

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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Roasting Chestnuts

George Hirsch December 17, 2024

CLICK For More RECIPES The Feast of Seven Fishes

La caldarroste Italian for Roasted Chestnuts.

Roasting chestnuts has always been a longtime tradition in my family; one of my fondest food memories is of all of us gathering ’round the table, peeling and savoring chestnuts after supper at Nana’s. Life was a bit simpler then, but I will carry on our European tradition for many years to come and hope to inspire you to do the same!

You’ll enjoy my grill or oven-roasted nuts; once cooked, its texture is similar to that of a baked potato, with a delicate, sweet, and nutty flavor. -

Roasted Chestnuts

chefgeorgehirsch.com | George Hirsch Lifestyle

Preheat the grill to medium-high temperature or oven to 425 degrees F.

Clean chestnuts and dry. Use a sharp paring knife to cut a small X into the flat, pointed tip end of each chestnut, or prick chestnuts with a sharp church key (can opener) fork to allow steam to escape, preventing them from exploding.

pre roasting L- raw chestnuts, R-chestnuts cut with an X

Place chestnuts in a shallow roasting pan. Roast on a grill or oven for 15-25 minutes, shaking occasionally or until chestnuts are tender and shells peel easily. Chestnuts are best when eaten warm.

Tip: Roasting time of chestnuts is variable depending on freshness. Choose firm, heavy nuts, not hollow, when buying.

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