Summer Corn Chowder

George Hirsch August 20, 2026

When the corn is fresh, it's time for chowder. Make magic with the goodness from the earth, simply with corn and potatoes.

One of my most often requested soup recipes, especially during summer when the farms are abundant with fresh, candy-like corn and our famous Long Island East End Yukon Potatoes.

It is known that eastern Long Island has some of the best soil for farming in the world. Off the record, I have had some farmers tell me - that farmers in other regions are envious of the rich, well-drained earth here on the East End. Adding the pancetta and chicken adds flavor and protein for a hearty meal, or omit them for a lighter, warm-weather soup.

Summer Corn Chowder

Makes four to six servings

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1 Tablespoon olive oil

Optional: 4 Tablespoons pancetta or bacon, chopped

3/4 cup chopped sweet onion, chopped

3 cloves garlic, peeled and chopped

Optional: 1/2 pound skinless, boneless chicken breast or thighs, cut into 1/2 inch pieces

1/2 cup chopped carrot, chopped

1/2 cup chopped celery, chopped

2 Tablespoons all-purpose flour

4 cups vegetable or chicken broth

2 cups corn (about 4 ears), fresh cut from the cob, or leftover grilled corn

1 cup Yukon potatoes, well-scrubbed skin left on, chopped 1/4 inch pieces

1 bay leaf

1 teaspoon fresh thyme, chopped

1/2 teaspoon hot sauce

pinch of sea salt

fresh ground black pepper

1/2 cup half-and-half

1 Tablespoon fresh parsley, chopped, or one sprig fresh thyme

Preheat a soup pot to medium temperature. Add olive oil and pancetta, and cook until light brown. Add onion, garlic, and chicken and cook until lightly colored.

Add carrot and celery, and cook for three to four minutes. Add flour, cook for two minutes, and slowly add chicken broth. Bring soup to a boil, and add corn, potatoes, thyme, hot sauce, and bay leaf. Simmer the soup for 45 minutes to 1 hour.

Preheat half-and-half, add sea salt and pepper to the soup, and top with fresh chopped parsley or fresh thyme.

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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)

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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

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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.

Cane Charred Shrimp

George Hirsch August 6, 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

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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

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Sausage Campagnola, an Old World Tradition

georgehirsch July 30, 2026

Cooler nights and a bounty from the garden. Campagnola, an italin style hearty country dish fitting for this time of year.

The old world tradition of sausage and vegetables makes this rustic country dish ideal for cooking on the grill or stovetop. Cook it today and it will taste even better tomorrow.

Note: With this country-style dish, you can add seasonal and readily available vegetables such as mushrooms, zucchini, and peeled carrots.

Sausage Campagnola

Makes 4-6 servings

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2 Tablespoons olive oil

1 pound Italian Ring Sausage or 4 links

½ sweet onion, chopped

6 cloves of garlic

1 red bell pepper, cut into small strips

2 small Yukon potatoes, sliced thin

¼ cup dry white wine

pinch red pepper flakes

3 Tablespoons Fresh Basil, torn

¼ cup pecorino Romano cheese

Preheat a large sauté pan over medium heat.

Add olive oil and sausage and cook until the sausage has browned. Add onion, garlic, red bell, and Yukon potatoes and cook on low to medium heat until soft and a rich golden color and fully cooked.

Add Kale, red pepper flakes, fresh ground black pepper, and wine, cook 4-5 minutes.

Serve topped with fresh basil and Parmesan cheese.

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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

Farmer's Grilled Potato Salad

georgehirsch July 21, 2026

*Grilled Summer Squash with Thyme and Thai Basil*

Summer's bounty from the farm inspired this salad, made with baby Yukon potatoes, colorful confetti of grilled peppers, eggplant, zucchini, sweet red, green, and white onion & fresh dill. You can embellish this recipe by adding any grilled sliced meats or seafood.

George Hirsch Basket of Fresh Picked Farm Vegetables

Farmer's Grilled Potato Salad
Makes 8 servings

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For the Dressing:
3 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 Tablespoon Dijon mustard 1 Tablespoon horseradish
4 Tablespoons fresh dill, chopped
1/4 cup mayonnaise 1/4 cup sour cream 1 teaspoon sea salt, fresh ground pepper to taste

- Mix all ingredients in a small bowl.

For the Salad:
2 pounds Yukon, blue, or red new potatoes - grill, roast, or boil, cool—then chill in refrigerator overnight
1 each sweet white & red onions, sliced and grilled 6 green onions, trimmed and grilled
1 each: red, yellow & green bell peppers, split - grilled, and sliced 1 each eggplant, sliced and grilled1 each green and yellow squash, sliced and grilled1/4 cup olive oil
4 Tablespoons fresh dill, chopped1 teaspoon sea salt, fresh ground pepper to taste

Two days before serving: Cook potatoes. If grilling, slice or split potatoes in half; if boiling, leave whole. Cool at room temperature, then place in the refrigerator. The day before serving: Cut potatoes into 1/2-inch pieces. Combine potatoes and dill in a large bowl. Add 3/4 of the dressing and toss well. Refrigerate overnight. Grill vegetables for 2-3 minutes on each side. Brush with olive oil and top with dill, sea salt, and pepper. Cool at room temperature, then place in the refrigerator.

Day of serving: Mix the remaining 1/4 of the dressing with the potatoes. Arrange grilled vegetables on a platter with potato salad. Just before serving. Top with a fresh sprig of dill.

Food Safety Tip: Never put hot or warm food in the refrigerator. Chill to room temperature, and then place in the refrigerator uncovered. After the food has become fully chilled, then cover.

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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

Summer Lobster Boil

George Hirsch July 9, 2026

Boils are also known as a Steam, Bake, Fish Fry, Potluck, Planks, or Seafood Barbecue. Here are a few kinds of boils I’ve either been privileged to attend in my travels or have had the pleasure of creating myself.

George Hirsch's Lobster Boil

New England - lobster steamed with beer, corn, sausage, and new potatoes
Montauk - mussels, clams, lobster, striped bass, duck quarters, LI Yukons, corn
Maryland or Chesapeake - blue crab, oysters, and clams steamed with beer, vinegar, and Old Bay, cooked in a steamer basket, served with crackers, corn, and slaw
Cajun & Creole Boil - shrimp, crab, crawfish, andouille sausage or kielbasa, small red new potatoes
Low Country or Frogmore Stew - usually just shrimp with smoked sausage & corn
Texan - crawfish, oysters, and good old Texan smoked brisket
Monterey - Dungeness crabs, shrimp, and artichokes when in season
Seattle - planked salmon & oysters

Types of seafood commonly used for a boil are typically shellfish, with shrimp being the most popular ingredient. Local availability, taste preferences, and imagination can rule your boil. You may consider Dungeness and blue claw crabs, shrimp, oysters, calamari, hard-shell and razor clams, mussels, crawfish, Pacific salmon, or striped bass for your boil. Equipment: a large outdoor gas grill, cooker, or large pit with charcoal, as well as a large pot (size depends on the amount of seafood and the number of guests). 20-gallon stockpot, large paddle to stir, large wire strainer or skimmer to scoop, tongs, mallets, crackers, picks, picnic tables. No utensils–eat with your hands.

Summer Boil

Flavoring ingredients: onions, split heads of garlic, salt, lemons, beer, bay leaves, crab boil seasoning, cayenne pepper, hot sauce

George Hirsch's Lobster Boil

Serve: Remove the seafood from the pot, drain it well, and place it on picnic tables covered with newspaper, brown paper, or butcher paper. Serve with bowls of lemon wedges, melted butter, bottles of hot sauce, and good-quality pieces of bread. Beverages: Iced tubs of tall necks or keg beer (keep it local to your boil theme), tall necks of root beer, chilled rosé, iced tea, or lemonade.

George Hirsch's Lobster Boil

Preparing George’s East Coast Seafood Boil Recipe

My boil is a combination of New England, Maryland & Montauk and is easily prepared on the side burner of a gas grill. Change seafood according to your own taste and availability. Add snow peas for additional color and crunch.

Non-seafood additions to boil with cook times:

1 link per person smoked or Italian sausage, grilled & add to the boil at the end
3 small red new potatoes per person, 15 minutes
1 ear of corn per person, 10 minutes
1/4 cup snow peas, 2-3 minutes
2 Tablespoons melted butter per person for dipping
Serve hot sauce on the side

To prepare Seafood Boil:

Add 2 cups of water, 2 bottles of beer, 1 head of fresh chopped garlic, 4 bay leaves, several sprigs of fresh parsley, 1 Tablespoon of black peppercorns, 1 Tablespoon of powdered garlic, 1 Tablespoon thyme, and 1/4 cup of paprika. If you like it spicy, add dried hot pepper flakes or chopped jalapeño. Bring the liquid to a boil.

Add seafood in stages for different cooking times:

Lobster 7 minutes for a 1-pound lobster + 1 minute for each additional 4 ounces
Blue Claw Crabs 5-7 minutes
Steamers or Littlenecks- 5-7 minutes or until opened
Shrimp (shell on) 4-5 minutes
Mussels 3-4 minutes or until opened

Separately, to boil lobsters:

Fill a large pot three-quarters full of cold water and cover.
A good rule of thumb is to allow 2 1/2 quarts of water for each lobster. Two or more lobsters will cook at the same time, provided the pot is large enough. When in doubt, use two pots.
Bring the water to a rapid boil.
Lobsters should be alive with the safety bands left on the claws. Drop the live lobsters one at a time headfirst, let the water boil again, and cover the pot. Now you will begin to time the cooking.
Allow 7 minutes for a one-pound lobster, and add 1 minute for every 4 ounces. A 1 1/2-pound lobster will cook in 9 minutes.
Lobsters will turn a bright red when cooked. Remove lobsters from the pot with a pair of tongs.
Allow at least 2- 1-pound lobsters per person since a 1-pound lobster offers only 4 ounces of meat.

George Hirsch's Lobster Boil

To Grill Lobsters:

Lobsters are split and cleaned
2 Tablespoons olive oil
2 Tablespoons seafood seasoning
6 cloves garlic, sliced
1/4 pound clarified or drawn butter
3 lemons, cut into wedges

Preheat grill to medium-high

Combine the olive oil, seafood seasoning, and garlic in a small bowl. Place the lobster on its back and brush it with some of the oil mixture. Place the lobster on the grill, split side down, for 3 minutes. Brush with olive oil, turn, and cook for 5 to 6 minutes longer, until done. A 1 1/2-pound lobster should cook in 9 minutes: 7 minutes for the first pound and 1 minute for each additional 4 ounces.

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