Honey Glazed Acorn Squash as seen on George Hirsch Lifestyle

George Hirsch November 22, 2025

As sweet as candy! This is one of my long-time favorite dishes. Seasonal, simple, and a wow for your guests. A type of winter squash known for its distinctive ribbed, dark green exterior (often with an orange patch) and sweet, nutty, yellow-orange flesh. It is commonly baked, roasted, or stuffed and is a good source of fiber, potassium, and vitamins A and C.

I've prepared acorn squash several ways, roasted in an oven and grilled on an outdoor grill. Yes, squash is just perfect for the grill. Wow, your family and friends will love my candy-like acorn squash.

A perfect dish to go with my Bacon Wrapped Meatloaf! or for a holiday celebration, drizzled with honey and filled with cranberries.

Honey Glazed Acorn Squash

Makes 6 Servings | George Hirsch Lifestyle

chefgeorgehirsch.com | George Hirsch Know Your Fire Cookbook

3 Acorn Squash, split in half lengthwise, remove seeds

1 Tablespoon olive oil

2 Tablespoons butter, melted

2 Tablespoons, honey, melted

pinch of fresh grated nutmeg

Brush six halves with olive oil and place upside down on a low to medium temperature grill. Cook for 10 minutes or until the inside begins to lightly brown. In a small bowl, mix melted butter, nutmeg, and honey. Turn over the squash and baste with the butter mixture. Close the cover of the grill and continue to cook on a low temperature for 15 – 20 minutes or until the inside is tender.

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as seen on George Hirsch Lifestyle Mousseline Potatoes

George Hirsch November 20, 2025

Enjoy a lighter version of mashed potatoes by cooking with a flavorful chicken broth and olive oil. Cutting out much of the dairy's heaviness and adding chicken broth makes this do-ahead recipe ideal for weeknight suppers and equally good for weekend entertaining.

For added flavor, after baking in hot oven finish potato casserole under a hot broiler for a delightful crunch — **For added flavor, after baking in a hot oven, finish potato casserole under a hot broiler for a delightful crunch**

Mousseline Potatoes

makes 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

10 large Yukon Gold potatoes, peeled and diced into small pieces

1 cup chicken broth, hot

4 Tablespoons extra virgin olive oil

6 cloves garlic, chopped fine

3/4 cup cheddar cheese, shredded

4 Tablespoons Parmesan cheese

Black pepper and Sea salt, to taste

¼ cup fresh chives, chopped

Optional: ¼ cup cooked and finely chopped ham or pancetta

Place potatoes in a large pot and cover with cold water. Bring to a boil, lower the heat to a simmer, and cook the potatoes until very tender, about 20 to 25 minutes.

Meanwhile, in a separate small pot, add garlic to the chicken broth and simmer for 5 minutes to infuse the broth's garlic flavor. Optional: strain off the garlic.

Test the tenderness of potatoes by slipping the point of a small knife into a potato. The potatoes are done if the knife slips out easily—drain water when potatoes are tender. After draining, return the potatoes to the hot pot, add 2 Tablespoons olive oil and ½ cup chicken broth, and mash potatoes by hand or with an electric mixer. Add ¼ cup cheddar cheese and Parmesan cheese. Mix in and add 2 more Tablespoons of olive oil. Continue to mash until the desired level of smoothness. Add remaining cheese, chives, black pepper, and sea salt to taste.

If preparing potatoes ahead, cool and refrigerate until ready to use.

Preheat a broiler or oven to 450 degrees F.

Grease an ovenproof 8 x 11 casserole dish with olive oil. Add potatoes and spread out evenly, leaving ridges on top. Top with an additional ¼ cup cheddar cheese, parmesan cheese, and 2 Tablespoons olive oil.

Place under broiler and heat until potatoes are bubbly and golden on top. If the potatoes were made fresh and hot, the time would be approximately 3-5 minutes. If prepared ahead and the potatoes are cold, bake for 20-25 minutes or until hot and golden on top.

Serving suggestion:

Upgrade potatoes from a savory side dish to a satisfying main dish by adding your own twist. Start by pacing seasoned cooked ground beef chili, pulled chicken, or braised vegetables in an ovenproof casserole or ramekin. Top with the prepared potatoes for British-style shepherds or cottage pie. Served alongside my Oven-Fried Garlic Chicken.

Place under the broiler and heat until potatoes are bubbly and golden on top. If potatoes were made fresh and hot time will be approximately 3-5 minutes. If prepared ahead, and potatoes are cold, bake for 20-25 minutes or until hot and golden on top.

Serving suggestion:

Upgrade potatoes from a savory side to a satisfying main dish by adding your own twist. Start by pacing seasoned cooked ground beef chili, pulled chicken, or braised vegetables in an ovenproof casserole or ramekin. Top with the prepared potatoes for British-style shepherds’ or cottage pie. Served alongside my Oven-Fried Garlic Chicken.

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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

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$24.95

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Johnny Cakes as seen on George Hirsch Lifestyle

georgehirsch July 21, 2025

Johnny Cakes are an unleavened cornmeal flatbread and an early American staple. It is said to have its roots in New England, first cooked by the Algonquian Native inhabitants. Think of polenta like a pancake. Aka Jonnycake, Johnny cake, Journey cake, Shawnee cake, or Johnny bread are ideal to serve for breakfast, brunch, or supper in place of bread and biscuits. Dip, dunk, or soak up the juices from savory homemade Lamb Sausages and warming chowders or soups.

Johnny Cakes

Makes 6 large or 10-12 mini cakes

chefgeorgehirsch.com | as seen on George Hirsch Lifestyle

1 cup Fine stone-ground yellow or white Cornmeal

1 teaspoon salt

1 Tablespoon sugar

1 1/4 - 1 1/2 and up to 1 3/4 Milk, variable

2 Tablespoons Butter or fat drippings to grease griddle

Good Quality Maple Syrup

Preheat griddle to 375 degrees or an iron skillet, or a sauté pan.

Mix all ingredients until just lightly combined until batter-like. Allow to rest for 5 minutes.

Cook Johnnycake in a well-greased griddle or pan with a little melted butter, bacon, or sausage drippings. Allow cakes to brown and crisp; turn cakes over once after about 3-4 minutes. Repeat. Top with melted butter and good maple syrup. Serve immediately

Option Seasoning: A classic Johnny Cake is neutral in taste, allowing whatever the cakes are served with to be the predominant flavor. However, seasoning may be added to spice up according to personal preferences with a pinch of ginger, allspice, nutmeg, or pumpkin spice.

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Colcannon

George Hirsch February 22, 2025

Potato dishes are comforting and crowd-pleasing. They are a great side dish and can easily be turned into a main. This month, it is timely to celebrate the tradition of Ireland with another favorite.

This comforting traditional Irish dish of potatoes and cabbage was more or less created from the plentiful supply of potatoes and cabbage in 18th-century Cork, Ireland. Colcannon is similar to the English's bubble and squeak; only the potatoes are mashed. The other key ingredients were fresh milk, freshly churned butter, and onion. This is a good side dish that can be made quickly with leftover potatoes and cabbage. Serve with smoked ham or corned beef.

Colcannon (potatoes with cabbage)

serves six-eight

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds red skin potatoes, cut into small pieces

1 cup milk, hot

6 Tablespoons butter

1 cup sweet onion, chopped

1/2 cup leeks, white and pale green only, chopped fine

6 cups green cabbage, finely shredded and braised in corn beef (or chicken) broth

Freshly ground pepper, to taste

Boil potatoes for about 15-20 minutes or until tender. Drain and mash potatoes with skins on, adding the milk.

While the potatoes are cooking, melt 3 Tablespoons of butter in a large saute pan. Add the onion and leeks; cook until translucent. Add the cabbage and cover; cook for at least 5 minutes or until desired tenderness. *Combine the cabbage and onion mixture into hot mashed potatoes. Season with fresh ground black pepper. Top each serving with a teaspoon of butter.

* OPTIONAL: add 1 cup of cooked chopped corn beef or ham.

Another popular requested recipe from George Hirsch Lifestyle TV Series is my Mousseline Potatoes. Sláinte!

Celebrate Ireland CLICK to WATCH a classic segment from George Hirsch Lifestyle — **Celebrate Ireland** CLICK to WATCH a classic segment from ***George Hirsch Lifestyle***

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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.