Cane Charred Shrimp

George Hirsch October 27, 2025

Want a quick and easy recipe? Better yet, and mouth-watering delicious? Of course, you do. Shrimp is easy and fast to prepare, and as always, I constantly repeat a crowd pleaser as either an appetizer or the center of the plate. The only tip of caution is, do not overcook the shrimp! It cooks fast, within minutes.

This particular Cane Charred Shrimp Recipe has been in my back pocket, so to speak, for years. It's been on my restaurant menus, in my cookbooks, and I've even prepared it many times for dinner parties.. A classic. Why? Because of all the wonderful comments of those who have enjoyed it!

CANE CHARRED SHRIMP
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Makes 4 appetizer portions, or two dinner portions

1 pound large (26-30 size) shrimp, peeled and deveined
8 rosemary or wooden skewers
Thread shrimp onto the end of each rosemary skewer.

Step 1- Shrimp marinade:
1Tablespoon Dijon Mustard
2 teaspoons soy sauce
3 Tablespoons Ketchup
1 head caramelized garlic
2 Tablespoons green onion, chopped
Juice one lemon
1/4cup olive oil
1 teaspoon each thyme, basil, oregano, paprika, hot pepper flakes

Step 2- For cooking the shrimp:
1 Tablespoon olive oil
1 Tablespoon fresh ginger, chopped
1/2 red bell pepper, chopped
1/2 sweet white onion, chopped
2 Tbsp. Cane or corn syrup

In a medium bowl, combine all marinade ingredients. Pour over skewered shrimp. Marinate for 10 minutes.

Preheat a cast-iron or heavy-duty sauté pan. Drizzle olive oil into a hot pan, and add marinated shrimp. Add ginger, red pepper, and onion, and cook for one minute on high heat. Turn shrimp and pour marinade over shrimp. Drizzle corn syrup over shrimp and cook for 2-3 minutes or until shrimp are cooked. Be careful not to overcook shrimp.

Serve shrimp warm or chilled on small plates, and pour sauce over the shrimp.

NOTE: Serve cucumber slices with shrimp as a refreshing accompaniment.

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Honey Cream Baked Apples

George Hirsch October 24, 2025

Eat it local. it's so good for you, especially when made by your local bees. Much like how wines differ in flavor according to where the grapes are grown, so does honey. The benefits, in addition to building your immune system and an all natural aid to outdoor allergies; honey is one of the most precious all natural sweeteners on the market.

Honey Cream Baked Apples

Makes 4 servings

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4 medium Honey Crisp or baking apples

1/2 cup apple juice

1/2 cup raisins or dried cranberries

4 Tablespoons Greek yogurt

2 Tablespoons honey

1 Teaspoon orange juice

1/2 teaspoon fresh-grated orange zest

1 cinnamon stick or 1/4 teaspoon ground cinnamon

Pinch freshly grated nutmeg

8 Mint leaves/ 4 for garnish

Optional: 4 Tablespoons Homemade Granola

Preheat oven to 350 degrees F.

Put the apples, apple juice, cinnamon stick, and raisins in a small baking dish. Bake covered for 5 to 7 minutes, then uncovered for five additional minutes. The apples are done when you can slide a knife easily through the flesh.

Mix yogurt, honey, orange juice, zest, four chopped mint leaves, and nutmeg.

Cut the stem end of the apples approximately 2 inches around and one inch deep, on an angle. Save the tops to place back on after filling the apples. Core the apples 3/4 through; do not core completely through the bottom. Fill the inside of the apples with the honey yogurt mix. Place the stem back on top of the apples. Top with a mint leaf and serve in a dish with raisins and juice from baked apples, plus a little homemade granola for crunch.

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Hand Tossed Pizza

georgehirsch October 20, 2025

Everyone loves a great pizza, and there is nothing better than hot right out of your own oven. When it comes to making any pizza, let imagination and the season rule your toppings. I love changing up the pizza according to the season. And if you are up to expanding your hand-tossed style, take the dough to the grill for an added fire-roasted flavor.

mini grape tomatoes, caramelized fennel + onion, sopressata and stilton — *mini grape tomatoes, caramelized fennel, onion, sopressata + stilton*

Hand Tossed Pizza

Makes four servings

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Makes enough for 2-3 pizzas

1 teaspoon active dry yeast

1/4 cup warm water (between 105 and 115 degrees F)

1 teaspoon sugar

3 1/2 cups bread flour

1/4teaspoon salt

3/4 cup warm water

1 Tablespoon olive oil

In a small bowl, combine the yeast and water. Add the sugar and stir well. Set aside for 10 minutes, or until small bubbles appear on the surface.

Place 3 cups of the flour in a mixing bowl. Make a well in the center and pour in the yeast mixture and the water. Stir with a wooden spoon until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 10 minutes, using the additional 1/2 cup flour if the dough is sticky.

The dough is sufficiently kneaded when you can stick two fingers into it and it springs back without leaving an indentation.

Cut the dough into 4 pieces and roll each piece into a ball. Let the dough rest in an oiled bowl for 45-60 minutes. Lightly oil the top of each ball with the 1 Tablespoon of olive oil, cover with plastic wrap and place in the refrigerator for 3 hours or overnight.

- Mixing with a mixer & dough hook: Mix for eight minutes at medium speed.

- Mixing with a food processor: process for 40 seconds until smooth, add 1 additional Tablespoon of flour at a time until all of the flour is combined into the dough.

Mix Dough and place in a bowl lightly oiled with olive oil. Cover loosely with a towel or plastic wrap. Place in refrigerator overnight.

Next day, pre heat oven to 475 degrees F.

Stretch out dough to a rectangular shape and cut into two pieces. Sprinkle a teaspoon of fine grind corn meal on the surface of a heavy gauge pizza pan or sheet pan. Place the two pieces of dough on the top of corn meal. Brush top lightly with olive oil.

Add your favorite toppings and cheese. Note: Use cold, not hot sauce.

Bake for 8-10 minutes or until pizza crusts are fully baked. You can check for doneness by tapping on the edge of the dough with your finger. It should should hollow.

Remove from oven, place pizza on cutting board, cut to desired size.

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Pumpkin Stuffed with Chicken and Rice

George Hirsch October 16, 2025

So Perfect for Autumn

The ultimate one-dish meal is cooked in its own pot-in this case, and it's a pumpkin. I remember the year we picked a lot of pumpkins on the East End farms for decoration at my restaurant on Long Island. When it came time to use them up, this dish became a popular item on the menu.

If you like to experiment, add chickpeas, sweet peas, or slices of smoked sausage when adding the chicken. Or omit the chicken and add chopped cauliflower and mushrooms for a hearty, meatless squash.

Pumpkin Stuffed with Chicken and Rice

Recipe by Chef George Hirsch, Gather Round The Grill cookbook, 1995 | Makes 4 servings

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2 large pumpkins (8 to 12 inches in diameter), such as a cheese pumpkin or turban squash.

One 3-pound chicken, cut into 8 pieces, or 1 1/2 pounds of chicken cutlets

2 Tablespoons olive oil

1/2 medium onion, cut into rings

1 large red bell pepper, seeded and cut into 1-inch strips

1 cup long-grain rice

2 1/4 cups chicken broth

Puree from 1 head of Caramelized Garlic

2 bay leaves

2 Tablespoons chopped fresh cilantro

2 teaspoons cumin

1 teaspoon hot sauce

1/2 cup chopped tomatoes Cooking Directions Below

Preheat the grill or 375-degree F oven.

Using a sharp knife, cut a 5-inch hole in the top of the pumpkin and remove the seeds. Reserve the lid.

Brush the chicken with some of the olive oil and grill for about 20 minutes or until three-fourths done. (if using cutlets, grill for 4 to 5 minutes.) Brush the onion and red pepper with the remaining olive oil and grill until light brown, about 4 to 5 minutes. Remove the onion and peppers and chop them into 1-inch pieces.

In a large saucepan, heat the rice and broth. Add the garlic, bay leaves, cilantro, cumin, hot sauce, and tomatoes. When the mixture begins to boil, stir in the onion, red bell pepper, and the par-cooked chicken.

Wrap the bottom of the pumpkin with foil. Spoon the mixture into the pumpkin, then cover with the pumpkin lid. Place the pumpkin on the grill, lower the grill hood, and cook for 45 to 50 minutes. You can also cook it in a 375-degree F oven. Remove the pumpkin from the grill and place it on a platter, discarding the aluminum foil and bay leaves.

Add a little additional broth if the mixture is too dry. Bring the pumpkin to the table and serve the chicken directly from it.

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traditional pumpkin pie

George Hirsch October 11, 2025

‘Tis the season to make pie. And, from the bounty this year, I'll be a busy pie baker. The benefit for my guests is that they will all go home with some pie, and I'll still have some leftovers!

The best pumpkins for pie are sugar pie or pie pumpkins. They have a sweeter, creamier texture with less stringy, watery flesh. Other options include Jarrahdale, Cinderella, Fairytale, and Rouge Vif d'Etampes. When selecting a pumpkin, choose a smaller one that feels heavy for its size, ideally between 2 and 8 pounds.

But what if you don't have time to make the crust? Solution, Pumpkin Crème Brûlée

Pumpkin Pie

Makes eight servings

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1 recipe pie dough or a 9-inch lightly pre-baked pie crust (*see below)

1/4 cup granulated Turbino sugar

1/4 cup light brown sugar

2 Tablespoons lite-corn syrup

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon fresh grated nutmeg

1 teaspoon grated orange zest

1 egg plus 2 egg yolks, slightly beaten

1 pound cooked + reduced Cheese Pumpkin puree, or in a pinch, 1- 15 ounce can make Pure Pumpkin

1/2 teaspoon vanilla

1/2 cup heavy cream

2 Tablespoons butter, melted

Fresh Chantilly Cream

Preheat oven to 425°F.

Step One: Combine sugars, salt, cinnamon, ginger, nutmeg, eggs, and orange zest in a small bowl. Stir in corn syrup, pumpkin, and vanilla into the egg and spice mixture. Gradually stir in heavy cream and melted butter. Do not whip.

Step Two: Pour into a lightly pre-baked pie shell.

Step Three: Bake for 15 minutes. Reduce the temperature to 350°F. Bake for 40 to 50 minutes or untila knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve with fresh Chantilly Cream.

Optional, to bloom the pumpkin flavor:

For best results, mix step one the day before and store in a covered bowl in the refrigerator until ready to bake.

This recipe, made with butter, will result in a lighter and more flavorful crust.

*George’s Favorite Pie Crust Recipe
Makes one pie or two bottom crusts. RECIPE CONTINUED BELOW

**WATCH CHEF GEORGE MAKE PIE CRUST for Apple Pie**

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1/2 cup butter
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup cold milk

Chill the butter and milk before you begin. Chilling keeps the pie crust flaky and prevents the fat pieces from melting into the flour and becoming tough.

Next, mix the flour, salt, sugar, and baking powder. Cut the chilled butter into the dry mixture using a pastry cutter, or pinch the fat into the mixture with your hands. The mixture should have fat lumps no larger than the size of raisins; if making pie crust in the summertime, cool off the flour by measuring your flour, and refrigerate one hour before making the dough.

Pour in the chilled liquid until the milk is absorbed, mixing gently with a fork. You should be able to press the dough into a ball gently. Mix the dough as little as possible: you don't want to cream the butter's lumps into the flour. A crust without lumps of butter will be dense, not flaky. Note that humidity will affect how much liquid the flour will absorb.

Split the dough into two equal parts. Pat them into balls, flatten them slightly, and wrap them in plastic wrap. The dough needs to rest in the refrigerator for at least 30 minutes. Overnight is preferred. Chilling lets the flour absorb all of the liquid, lets the dough relax, becomes more elastic, and keeps the fat in separate pieces, giving the crust a lighter texture when baked.