Vine Ripen Pizza

George Hirsch April 23, 2026

When it comes to making any type of pizza, let imagination and the season rule your toppings. I love this Caprese-style pizza in the summer with an abundance of vine-ripe tomatoes. And if you are up to expanding your hand-tossed style, take the dough to the grill for an added fire-roasted flavor.

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Caprese Flatbread Pizza

Makes four servings |

chefgeorgehirsch.com | George Hirsch Lifestyle

the art of making pizza dough, easy as 1, 2, 3

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

The next day, preheat *oven to 475 degrees F.

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

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

Remove from oven, place two pizza flatbreads on a rack, and allow to cool.

When cool, top with sliced vine oak leaf lettuce, ripened tomatoes, fresh basil, and pesto; sprinkle a small amount of sea salt, fresh ground pepper, and olive oil.

*NOTE: If grilling, pre-heat the grill to high heat. After stretching and right before placing the dough on the grill surface, brush heavily with olive oil.

George's Pizza Dough

Makes enough for 2-3 pizzas

chefgeorgehirsch.com | George Hirsch Lifestyle

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 tiny bubbles appear on the surface.

Place 3 cups of the flour in a mixing bowl. Make a well in the center and pour 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 four 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 1 Tablespoon of olive oil, cover with plastic wrap, and place in the refrigerator for 3 hours.

- 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 one additional Tablespoon of flour until all of the flour is combined into the dough.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

George’s Cheddar-N-Jack Mac

George Hirsch April 7, 2026

There’s a reason macaroni and cheese has never gone out of style — it speaks to something deep in all of us. For me, it takes me straight back to my nana’s kitchen, where a bubbling pot on the stove meant everything was going to be alright. This dish has fed families through hard times and good times alike. It carried people through the Great Depression and World War II, not just because it was affordable and filling, but because it brought comfort when comfort was needed most. That’s the power of real, honest food — and it never goes out of style.

I always say a great recipe is just the beginning of the conversation. Use mine as your foundation, and then make it your own. Fold in some smoky ham, crispy bacon, grilled chicken, or even seared shrimp. Cook with confidence, cook with love, and trust your instincts — that’s where the magic truly happens.

If I can do it, You can do it!

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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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Cane Charred Shrimp

George Hirsch March 26, 2026

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
chefgeorgehirsch.com | George Hirsch Lifestyle
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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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Grilled Salmon, Irish Style

George Hirsch March 12, 2026

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.

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

George's Gameday One Love Wings

George Hirsch February 5, 2026

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