Irish Bread Pudding

George Hirsch March 16, 2026

Lá Fhéile Pádraig: Gaelic for Saint Patrick's Day or St. Paddy's. I like to use day-old French bread in my bread pudding recipe, or Cinnamon-raisin bread, sweet rolls, and even leftover Irish Soda Bread can also be used. Serve with a vanilla ice cream spiked with a wee bit of Irish. Slàinte

Irish Bread Pudding

Makes 10-12 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 Granny Smith or baking apples, peeled, cored, and chopped

3-4 cups cubed dry French Bread, Irish Soda, Brown Bread, or Cinnamon Raisin Bread

1/2 cup chopped walnuts or pecans

1/2 cup raisins, plumped in 1 cup hot water for 5 minutes

2 Tablespoons butter, melted

4 cups milk

8 eggs

1 cup sugar

2 Tablespoons cocoa powder

2 Tablespoons vanilla

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1/4 cup Irish Whisky

Preheat oven to 375 degrees. Pre-grease an 8 x 8-inch or 10-inch round cake pan.

CLICK to Watch classic Irish segment Pubs, Pints, People from George Hirsch Living it UP! — **CLICK to Watch** classic Irish segment Pubs, Pints, People from *George Hirsch Living it UP!*

Combine the milk, eggs, sugar, vanilla, cinnamon, nutmeg, and cocoa powder in a medium bowl and beat with a whisk until well blended. Add whiskey and slowly pour over the bread mixture. Add optional chopped chocolate. Poke the bread, completely covered with the milk mixture, and let it sit for 10-15 minutes.

Place a pan larger than the cake pan or skillet in the preheated oven and place the pan holding the bread pudding inside. Immediately fill the outer pan with enough hot water to come up one inch on the sides of the bread-pudding pan.

Bake at 375 degrees F. for 30 minutes. Remove the pan from the water bath, reduce the temperature to 325 degrees, and bake for 25 additional minutes. Remove the bread pudding and allow it to set for twenty minutes before serving. Serve with ice cream and a good Irish Coffee! Sláinte!

Sold out

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.

Corned Beef and Cabbage

George Hirsch March 14, 2026

Since March is officially 'Irish Awareness Month,’ I want to offer you the luck of the Irish by kicking off a St. Patrick's Day food tradition with Corn Beef and Cabbage...umm, Irish-American, that is, and not part of the repast on the Emerald Aisle.

Since the early 1900s, Americans proclaimed corned beef and cabbage their favorite Irish dish, even though it had never graced dinner tables in Ireland. Since then, Americans have embraced it as the St. Patrick's Day meal on March 17th. Corned beef got its name before refrigeration, when meat was preserved using coarse grains of salt, called 'corn.’ Today, beef is corned with spices strictly for flavor, not preservation, so the meat must be refrigerated. Whether you're a wee bit Irish or not, boost your luck by celebrating St. Patrick's Day with friends and a feast.

It is said that President Grover Cleveland once noticed the aroma of corned beef and cabbage coming from the servants’ quarters at the White House. He asked to trade his dinner for the staff meal and commented, " This was the best dinner I had had in months."

Lá Fhéile Pádraig Sona Duit, Gaelic for Saint Patrick's Day

Corned Beef and Cabbage with Boiled Vegetables

Serves six-eight

chefgeorgehirsch.com | George Hirsch Lifestyle

3-pound corned beef brisket

4 cloves garlic, peeled

Fresh ground black pepper

2 Tablespoons pickling spices,

3 bay leaves

1/4cup sugar

1/4cup cider vinegar

1 large onion, peeled and quartered

6 carrots, peeled

6 Yukon potatoes, scrubbed

3 turnips, peeled

1 head cabbaged, leave core on and cut into eighths

Place corned beef brisket in a very large soup pot. Fill the pot with cold water to cover the meat. Add sugar, cider vinegar, pickling spices, bay leaves, and garlic.

Bring to a boil over high heat. Boil for 5 to 6 minutes, skimming off any scum that rises to the surface with a large spoon.

Reduce the heat to a simmer, cover the pot, and let it simmer for 1-2 hours. Test the meat for tenderness with a large fork; it should have a little resistance. Be careful not to overcook corned beef, or the meat will become dry and stringy. If fully tender, turn off the heat and let the meat rest in the liquid.

Add all the vegetables to the pot with the meat one hour before serving, and before the meat finishes.

Timetable for the vegetables:

• onions, simmer 1 hour

• carrots, potatoes, and turnips simmer for 30 minutes

• Simmer cabbage for 20-30 minutes

Slice only as much meat as you will immediately serve, keeping the rest in one piece for future use. Serve with a variety of mustards and horseradish.

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

Gumbo Time

George Hirsch February 20, 2026

A good gumbo takes time; a great gumbo takes longer…

Nothing is more satisfying than a hearty bowl of Gumbo, whether a stew or a soup-like dish. It reminds me of Mardi Gras and Carnival.

Gumbo is Cajun and Louisiana's official state dish, celebrating its heritage of sustenance from the land. On several occasions, I have been part of an actual Cajun 'Gumbo' party, an all-day outdoor celebration. There is nothing like cooking a gumbo with a little outdoor flavor—especially if the meats or vegetables have been pre-grilled or smoked before being added to the gumbo pot.

Numerous ingredients can be added to a gumbo, but it's really all about utilizing what’s on hand. You can grill meats and seafood for added flavor. Chicken and duck are the usual meats, as are ham and smoked sausage. A seafood gumbo can contain shrimp, crab, and oysters. However, the basic ingredients used in any gumbo are the “holy trinity” of onion, celery, and green peppers, thickened with a dark roux.

Additionally, the make-up of a Cajun Gumbo is the use of heritage ingredients such as the African vegetable okra and the cooking influences of local Choctaw Indians, French, German, and Spanish settlers. The addition of tomatoes is more Creole and not of Cajun influence. Adding tomatoes with all the other ingredients in the gumbo pot provides a wonderful mix of culture and full flavor. With Louisiana's rich culture, it is essential to note that preparing a gumbo goes far beyond the making of this ‘stew’ and brings together the community.

This new kind of gumbo may just be stepping back to the Cajun way, with everyone contributing to the pot for the goodness of the stew. Laissez les bons temps rouler! SEE RECIPE BELOW

This full-flavored gumbo is a lighter version than the Cajun traditional, yielding to the heavier butter and flour versions, making a more traditional stew or soup. However, the basics of broth and rice hold true, and the rest is up to you. Make it seafood with crab, shrimp, or crawfish, or with chicken, duck, or vegetables.

George's Gumbo

Makes six servings

chefgeorgehirsch.com | GHL Adapted from George Hirsch Living it UP! cookbook.

2 Tablespoons olive oil

1 pound boneless chicken thighs, diced

1/2 pound smoked sausage (chorizo or kielbasa), chopped

1 large onion, chopped

1 green bell pepper, chopped

3 green onions, chopped

1 rib celery, chopped

1 cup okra, fresh or frozen, sliced

6 cloves garlic, chopped

2 cups canned whole tomatoes, chopped

4 cups chicken broth

1 teaspoon each, oregano, thyme, and sage

1 Tablespoon fresh parsley

1 Tablespoon hot sauce, or more to taste

2 teaspoons gumbo file powder, dissolved in 1/4 cup chicken broth (for thickening)

Fresh ground black pepper

Optional:

1 pound large (26-30) size shrimp, peeled & deveined, save shells for broth

2 cups cooked steamed white or brown rice

Heat a large soup pot to a medium temperature. Add the olive oil, chicken, and smoked sausage. Add the onion and cook until a light golden color, stirring occasionally. Add the green bell pepper, green onion, celery, and garlic; cook for 2 minutes. Add the canned tomatoes, chicken broth, parsley, oregano, thyme, sage, hot sauce, and fresh ground black pepper. Bring the soup to a boil and then simmer for 30 minutes. Add the okra and gumbo file. Simmer for at least an additional 35 to 45 minutes. Additional slow simmering time will intensify the flavors.

Before serving, add shrimp and cook for 5-8 minutes until done.

Serving suggestion: Serve with a scoop of steamy hot rice

Note: If using shrimp, cook the shrimp shells in chicken broth for ten minutes to extract additional flavor, strain the shells, and use the broth.

The gumbo file can be found in the spice section of your market.

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

Seafood Chowder

George Hirsch January 3, 2026

My inspiration for this chowder is living so close to the water with an abundance of fresh seafood to choose from. The nice part of this recipe is its versatility. The first part of the chowder is a rich tomato broth base, and the second part is adaptable, allowing you to swap out any of the seafood based on seasonal availability and your own personal preference.

Is it soup or stew? Early versions of chowder originated from the New England area: a frugal recipe consisting of pork fat, onions, potatoes, fish, herbs, and dry biscuits or flour for thickening. The ingredients were layered in a pot and cooked in water, with a bit of milk added at the end. In the 1800s, Manhattan clam chowder was notable for containing tomatoes. Manhattan clam chowder has been described as "that rather horrendous soup resembling a vegetable soup that accidentally had some clams dumped into it." All respect, Mr. Beard, but those are fighting words. As a New Yorker and from coastal Long Island, an East Ender, we take our chowder VERY seriously.

Tomato-based clam chowders emerged with the newfound popularity of the tomato in the mid-1800s, particularly in the New York and Rhode Island regions, where large populations of Italians and Portuguese were established. In 1939, Maine legislators introduced a bill outlawing tomatoes in chowder because it is far more of a vegetable soup. What?

Manhattan Style Seafood Chowder

Makes 6-8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle TV series

1 Tablespoon olive oil

1/2 cup sweet onion, chopped

1/4 cup fennel, chopped

3 cloves garlic, chopped

1/4 cup carrots, chopped

2 cups Yukon potatoes, scrubbed and diced into 1/2 pieces

2 cups fresh plum tomatoes, deseeded and chopped, or 1 (28-ounce can of chopped San Marzano tomatoes)

2 cups vegetable or fish broth

1 teaspoon dried basil

For the seafood:

1 dozen fresh littleneck clams

1/2 pound fresh cod, cut into one-inch pieces

1/4 pound calamari, cleaned and cut into thin rings

1 pound mussels, cleaned

a few leaves of fresh flat-leaf parsley, basil, and oregano

fresh ground pepper to taste

Preheat a large soup pot to medium temperature. Add olive oil, onions, fennel, carrots, and garlic, and cook until tender. Add tomatoes, broth, potatoes, and dried basil. Bring to a boil, then lower to a simmer for 10 minutes. Add clams and cod fish, and gently simmer for 10 minutes. Add fresh basil, parsley, and mussels, and cook for 3-5 minutes or until mussels open.

Add fresh ground black pepper to taste & serve immediately.

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

Universal Symbol Of Life

George Hirsch December 27, 2025

The egg itself, like a seed, is a symbol of the potential of life. In ancient times, the egg was a symbol of the universe, creation, and, in some cultures, luck, wealth, and health.

What's equally as good with high tea, sparkling wine, or frosty beer at a tailgate? I have an egg of an idea - the deviled egg. It's one of those hors d'oeuvre platters that spans the occasion ladder from high brow to low brow, which always empties fast because it is so difficult to have just one.

George Hirsch Lifestyle deviled eggs 206.png

The name deviled implies hot, but need not be. It is simply hard-boiled eggs chilled and halved, with the yolk whipped into a flavorful filling of a wide variety of flavors such as mayonnaise, sour cream, yogurt, Dijon mustard, etc. You can even spice it up with a touch of cayenne, hot sauce, or wasabi. Use a touch of fresh herbs like dill, cilantro, or chives; it's a nice touch. Make special occasion up-end garnishes such as chopped prosciutto, crisp chopped pancetta, or with a sliver of smoked salmon, sour cream, and caviar.