Dad, King of Kebab

georgehirsch June 18, 2026

My dad was the King of Kebab, not only my best friend but also the one who taught me everything a son needs to know. Fish, throw a fastball, and how to build an excellent fire. A TV series and one of my cookbooks, "Know Your Fire," are inspired by and a tribute to a great man, friend, and father. Dad, this kebab is for you.

One of the oldest cooking techniques in existence—the art of grilling meat on a skewer- was derived from medieval Turkish soldiers who used their swords to cook meat over an open fire. However, cooking on skewers with higher-quality meats was once reserved only for kings and nobility. Thank goodness things have changed. For the best cooking results, the skewered meat should be grilled on a very hot grill or with hot embers. The skewers should be frequently turned during grilling using caution so the melting fat does not drip directly over the hot burner or coals, causing a flare-up.

King of Kebabs

Makes 4 servings

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1 pound mixed beef, pork tenderloin, and chicken cut into two-inch pieces

2 cloves garlic, chopped fine

1/4 teaspoon ground red (cayenne) pepper

1/2 teaspoon each of ground cumin, dried oregano

1 Tablespoon each: fresh parsley and fresh mint

Fresh ground black pepper, to taste

Pinch Sea salt

1/4 cup olive oil

2 fresh lemons, sliced, fresh Mint, chopped

1 cup plain Greek yogurt, optional

For Vegetables: any mixture of onion, peppers, squash, eggplant, and mushrooms, cut into 2-inch cubes, mix the cut-up meat and vegetables—grease metal skewers with cooking spray or oil. If possible, use long, flat metal skewers.

For Meat: Divide the meat mixture evenly on all skewers (depending on the length of the skewer). Push the skewer through the middle of the meat lengthwise, and alternate with a piece of onion on the skewer, spreading it evenly. Repeat with the other skewers. Season with garlic, cayenne, cumin, oregano, parsley, mint, black pepper, and salt in a bowl. Brush kebabs with olive oil. Cover and place in the refrigerator to chill, and allow the seasoning to bloom with the meat. (grilling instructions below)

To Grill: Brush the outside of the meat with additional olive oil. Preheat the grill to high. Place kebabs on a scorching grill with lemon slices. After the lemon slices brown, place them on top of the kebabs while cooking for added flavor and moisture. Grill meat and vegetable kebabs for 5 minutes, turning frequently, or until cooked through to the desired doneness. Serve immediately with sides of Greek yogurt, grilled lemon slices, and freshly chopped mint.

TIPS: For the veggies, cutting up onion the same size as the meat is a good way to flavor meat on the same skewer; however, other vegetables should be grilled separately from the meat since vegetables will cook at different times.

Serving Suggestion: Serve on warm, grilled flatbread with dips.

Dips To Serve with Kebabs:- Warm hummus, Olive oil, grilled lemons, chopped olives, chopped fresh mint, Tzatziki, chopped cukes, garlic, olive oil, Greek yogurt, and dill.

Skewer Tip: Metal skewers work best because they do not burn and assist in conducting heat to make the food cook at a higher temperature, producing juicy results. If using bamboo skewers, soak them in water first so they won't burn.

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

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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)

$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

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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.

GEORGE HIRSCH’S SLOPPY GIUSEPPE BURGER

George Hirsch June 4, 2026

The weekend calls for a burger, but not just any burger. Grilled slider served on a potato roll, with pickled bourbon peppers, an Italian-style sweet sloppy Joe sauce, topped with crisp sriracha slaw made with farm-fresh veggies, and a side of garlic kettle chips.

Burger Bash Chef George Hirsch Beauty Plate

George's SLOPPY GIUSEPPE is a winning combination

Grilling a winning burger from the bun up takes time and the freshest farm-picked ingredients. For my SLOPPY GIUSEPPE, the peppers were farm-picked and pickled the same day, two months ahead of adding to my burger. I used a colorful mix of vine-ripen sweet and hot peppers, and the vinegary brine was topped off with bourbon for added zip. The Sloppy Sauce is a homemade sweetened Italian tomato sauce, and the slaw—is a mixture of crunch tossed at the last moment in a creamy sriracha dressing. With no compromise to the meat tossed on the grill, my signature special meat blend, and the only bun of distinction worthy for such honest “sloppy goodness’ is a soft potato roll.

SLOPPY GIUSEPPE BURGER

Makes eight quarter-pound burgers.

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*Weight before cooking

1 3/4 pounds ground beef, short rib blend, 80/20 lean/fat ratio

3/4 pound sweet Italian sausage, removed from casing

Freshly ground black pepper to taste

Accompaniments: Potato Rolls, a mix of sweet & hot vinegar peppers, sloppy sauce, sriracha slaw,

In a 2-quart mixing bowl, combine the beef and sausage meat, then mix with a fork, taking care not to overwork the meat. Divide into 8 or 10 equal portions and form into 3/4-inch-thick patties. Use raw meat from two of the above-formed burgers for sloppy sauce. Cover and refrigerate for 1 hour.

Sloppy Sauce

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Makes about 2 Quarts or enough topping for 16 SLOPPY GIUSEPPE burgers.

2 Tablespoons Olive oil

1/4 cup chopped onions, sweet red peppers

8 cloves fresh garlic, chopped fine

1 - 15 ounces each of Tomato Sauce & Tomato Puree

1 1/2 cups ketchup

1/2 cup light brown sugar

1/2 teaspoon hot pepper flakes

1 pint of IPA

1 teaspoon each dried basil and oregano

2 bay leaves

2 cups water

Preheat a saucepot to medium temperature. Add olive oil and two burger patties, browning lightly; add onions, peppers, and garlic. Cook for an additional 2 minutes; do not brown the vegetables. Add all remaining ingredients using water to rinse out any additional tomato sauce left in cans. Simmer for 45 minutes. Keep warm until topping burgers.

For Slaw & Dressing as seen on George Hirsch Lifestyle

Vegetables: 1 small head of shredded white cabbage, 1/2 head of shredded red cabbage, two grated carrots, 1/4 of a sweet onion, thinly sliced, two cloves of finely chopped garlic, and three chopped green onions. Mix 2 cups of mayonnaise, 1/4 cup of white vinegar, 1/2 cup of sweet chili sauce, 1/4 cup of sriracha, 1/2 cup of chopped fresh flat-leaf parsley, pepper, and sea salt to taste. Add dressing to slaw thirty minutes before serving.

Preheat the grill to medium-high. Place the burgers on a hot grill and cook for about 3-4 minutes per side, turning once.

Serve on lightly toasted Potato Rolls, first the peppers, then the burger, sloppy sauce, and slaw. Serve extra Sloppy Sauce on the side, accompanied by plenty of napkins.

Note: If you don’t see ground short-rib beef in your butcher shop, by all means, ask for it. Whenever you’re mixing any ground meat product, it’s a good practice to have the meat and bowl well chilled. Not only will a chilled bowl help reduce bacterial growth, but it will also aid in binding the beef. If possible, use a metal bowl for mixing the ingredients and place it in the freezer beforehand. If your kitchen is warm, place the bowl over a bowl of ice when incorporating the meat with the spices.

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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

Lemon Ricotta Pound Cake

George Hirsch May 16, 2026

A pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. The addition of ricotta makes this cake moist, while the lemon gives a hint of freshness.

***Wrapped loaves of pound cakes as a special gift.***

If you're looking for the best pound cake, this is it—full Stop. If you are planning a special cake to gift or happen to be entertaining family or friends, the lemon ricotta pound cake is an outstanding dessert with broad appeal. It's perfect for finishing a special dinner or for an afternoon tea. I created this recipe knowing it would be one of those cakes that improves with age, meaning it tastes even better the day after it’s baked.

Lemon Ricotta Pound Cake

It makes one large loaf or three demi-loaves

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/2 cups all-purpose flour

2 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup sweet butter, softened

1 1/2 cups (15 oz container) fresh whole-milk ricotta, drained

1 1/2 cups Turbino or granulated sugar

3 eggs, beaten

1/4 cup fresh lemon juice

2 teaspoons grated lemon zest

1 teaspoon pure vanilla extract

Confectioner’s sugar for dusting

Preheat oven to 350°F degrees. Grease and flour 9-inch loaf pan.

In a large bowl, cream butter and sugar until smooth and light. Fold in ricotta in three parts. Scrape the bowl well with a spatula. Mix dry ingredients- flour, baking powder, baking soda, and salt. Add to butter and sugar and mix just until flour is absorbed with eggs one at a time, scraping the sides of the bowl after each addition. Add lemon juice and vanilla.

Scrape the downsides of the bowl, and mix on low speed for 30 seconds just until the batter is completely mixed. Do not over-mix. Over-mixing will toughen the cake and produce air pockets. Pour the batter into greased pan and smooth on top. Once the pan is filled with batter, tap the pan against a table or counter to remove air pockets.

Bake for 45-55 minutes. After 40 minutes, lower to 325 degrees until done. Allow cake to cool in pan for 5-10 minutes. Remove from pan; finish cooling on wire rack. Top with confectioner’s sugar before serving.

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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

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George Hirsch Lifestyle Apple Strawberry Rhubarb Pie

Better than Quiche Lorraine

George Hirsch March 31, 2026

Contrary to what you might believe, the tart quiche originated on German soil, not French. The widely popular classic of French cuisine hails from an area of the medieval German kingdom, Lothringen, aka Lorraine, France.

Years ago, the pie was made with just eggs, cream, smoked bacon, and bread dough. The word Küche or Küchen is German for cake, believed to be the origin of the word Quiche.

Keep in mind that the Lorraine region influences Germany and France, so depending on who you ask or sample your Quiche from, you may receive a slight variation of the recipe. Today, a Quiche Lorraine is expected to contain cheese and onions. The use of Gruyère cheese is a relatively new addition to quiche in France. Oh, and don't expect to taste any Gruyère in your quiche in Lorraine; they are purists - sans the cheese. Too bad, it's a magnificent modification to the French recipe. In Germany, expect onions and no cheese, and it's called Zwiebelkuchen.

I find it interesting to know a dish's classical origin, but what is more important when making a quiche or any dish is what influences its taste and texture. So, for me, the appeal is not to stick to its classical roots but to see how the melding of cultures and the additions of flavorful savory ingredients, in this case, like onions and cheese, have improved this dish.

As for Real Men Don’t Eat Quiche, Bruce Feirstein's best-selling book that satirized stereotypes of masculinity, I can assure you, based on all the quiches I have made, that real men DO eat Quiche!

Tips:

Add 1 Tablespoon of flour mixed into the filling before adding the egg/ milk mixture to help set a too-moist filling, for example, tomatoes, mushrooms, etc.

To prevent a raw bottom of quiche, pre-bake pastry dough Blind (8-12 minutes with no color) before filling.

Bake directly on an oven rack. Baking quiche on a cookie or sheet pan will cause the tart or pie bottom to be raw.

Feel free to improvise with flavors, seasonings, vegetables, meats, and seafood. Just keep in mind that adding very moist fillings, such as mushrooms, tomatoes, etc., will affect the custard of eggs and milk or cream.

Better than Quiche Lorraine Recipe

Makes one 9-inch tart

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For George's Pastry Crust:

*George’s Favorite Pie Crust

Makes 1 pie or 2 bottom crusts

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 it and refrigerate one hour before making the dough.

Pour in the chilled liquid just until the milk is absorbed, mixing gently with a fork. You should be able to gently press the dough into a ball. 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 parts: 2/3 and 1/3 (2/3 for the bottom and 1/3 for the top). 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, but overnight is preferred. Chilling lets the flour absorb all of the liquid, let the dough relax, become more elastic, and keep the fat in separate pieces, giving the crust a lighter texture when it is baked.

Prepare George’s piecrust the night prior or at least 1 hour ahead, or use store-bought piecrust. Roll out the pastry into a 9-inch tart or pie pan—pre-bake pastry dough Blind (8-12 minutes with no color) before filling.

For the Filling:

1 cup (approximately 6 slices) thick-cut or slab bacon, cut into thin strips- ' lardons.'

1/2 cup sweet white onion, sliced thin

2 green onions, chopped

3 eggs, beaten

1 1/2 cups half-and-half or milk

Pinch of sea salt and freshly grated nutmeg

1/2 teaspoon each hot sauce, fresh-grated black pepper

1 cup Gruyere or good Swiss cheese, shredded

Optional:

2 Tablespoons fresh Italian parsley, chopped

2 Tablespoons Arugula, chopped

Preheat oven to 375°F. See Instructions Below

Preheat a sauté pan to medium heat, and cook bacon until brown and crisp. Remove bacon pieces and drain on a paper towel. Drain bacon fat from the pan; add onions to the pan and cook for 2-3 minutes to soften slightly. Allow bacon and onions to cool.

Place bacon, onion, parsley, Arugula, and Swiss cheese on top of the blind-baked pastry crust.

In a bowl, whisk together the eggs, milk, salt, nutmeg, hot sauce, and pepper, and pour the mixture over the onion and bacon tart.

Bake for 20 minutes, then lower the temperature to 350°F. The total baking time is 30 minutes, or until the egg custard is set. Allow to cool slightly, and serve warm or at room temperature.

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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

My Favorite Risotto

George Hirsch March 18, 2026

Risotto is a traditional rice dish from Northern Italy, specifically Lombardy, Piedmont, and Veneto. It was introduced by Arabian people who dominated Sicily and parts of the Southern mainland in the late Middle Ages.

Risotto is the soul of Milanese cooking — and once you master it, you will never stop making it. Traditionally, we prepare it with rich beef stock and golden saffron, served alongside the magnificent Osso Bucco. This is the kind of dish that turns a night into something worth remembering.

The secret starts with your rice. Choose short-grained, round or semi-round varieties — Arborio, Vialone Nano, or Carnaroli. These are not interchangeable with long-grain rice; they are the foundation of that signature creamy, silky texture we are all chasing.

During Lent, I love turning to a lighter risotto built on vegetable or shellfish broth — delicate, beautiful, and just as satisfying. And when I add asparagus, it is my way of celebrating spring before it even arrives. Let this dish remind you that great cooking is not about perfection — it is about presence, patience, and love in every stir.

I enjoyed many excellent risotto dishes. One of the most memorable was my cousin Mauro’s wife, Anna, in Rome. Anna’s risotto is made with pesto and is meant for basil lovers like myself. Her combination is culinary kismet, the perfume-rich, tasty herb that coats every grain of rice. The other risotto master is my friend Chef Antonio Cereda, with his Porcini Risotto. Antonio, my friend from Northern Italy, is the Executive Chef on Princess Cruises. His Porcini Risotto marries the mellow earthiness of fungi with creamy velvety rice.

Shrimp Risotto with Asparagus

Makes 4 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 lb. uncooked large shrimp, peeled and deveined

2 teaspoons dried basil

3 Tablespoons Olive Oil

Fresh ground black pepper

1 small onion, chopped

4 slices of Pancetta, roughly chopped

1 cup Arborio rice

2- 2 1/2 cups chicken, vegetable, or shrimp broth, hot

3 Tablespoons sun-dried tomatoes packed in oil, drained, and chopped

1 Tablespoon lemon juice

1/2 teaspoon grated lemon peel

1 cup half & half

1 cup fresh asparagus tips or fresh baby spinach

Grated Parmesan cheese, to taste

Preheat a large saucepan to medium heat.

Season shrimp with basil, black pepper, and 2 tablespoons of olive oil. Add shrimp to the pan, sear on each side for one minute, and set aside. Do not fully cook.

Add 1 tablespoon of Olive Oil, onion, and pancetta to the same saucepan. Cook the onion and pancetta for 4-5 minutes, but do not brown. Add Arborio rice and cook, stirring occasionally, for 2 minutes. Slowly add 1/2 cup broth, stirring constantly for 2 minutes or until liquid is absorbed. Lower the temperature to a low, gentle simmer. Continue adding broth, 1/2 cup at a time, stirring frequently every 4-5 minutes or as the rice absorbs all of the broth until rice becomes tender.

Return the seared shrimp to the pan with the risotto and cook for two to three minutes, until fully cooked or until they turn pink.

The cooking time and amount of broth will vary from 25 to 35 minutes, depending on the pan's exact temperature.

Add half and half and fresh Parmesan cheese to taste. Optional: Serve topped with steamed asparagus tips or fresh baby spinach.

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

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