Bacon-Wrapped Prime Meatloaf Ingredients

-1 lb. ground Wagyu beef
-1 lb. ground veal
-1 lb. ground pork
-1/4 lb. unsalted butter
-1 cup yellow onion, diced small
-1/4 cup minced garlic
-1 teaspoon celery seed
-6 whole eggs
-3 egg yolks
-1/4 cup Worcestershire sauce
-1/4 cup half & half creamer
-1/4 cup Dijon mustard
-1/3 cup chopped parsley
-2 ¼ cups panko breadcrumbs
-9 strips Applewood smoked bacon...

By Hillary Gallagher

Serves 4-6

Baby Spinach, Avocado, and Grapefruit Salad Ingredients

-1½ avocados, sliced
-2 whole grapefruits, cut into supremes
-2 crisp apples, peeled and cut into strips (or grated)
-1 lb. baby spinach
-¼ cup balsamic vinaigrette*
-Salt and pepper to taste

Baby Spinach, Avocado, and Grapefruit Salad Procedure

-Put the baby spinach in a large bowl, season with salt and

Lobster Cobb Salad Ingredients

-3 oz. cooked lobster claw and tail meat
-3 cups spring mix lettuce
-½ cup cucumber, diced
-½ cup grape tomatoes, halved
-¼ cup grilled corn
-¼ cup hardboiled egg, diced
-2 tablespoons crumbled blue cheese
-2 tablespoons chopped, cooked bacon
-3 oz. Key lime honey mustard (see additional recipe)

Lobster Cobb Salad Procedure

-Place the spring mix lettuce in a bowl.
-Starting with the

By Chef Hillary Gallagher

Ingredients
¼ cup lemon juice
2 tablespoons roughly chopped cilantro
1 tablespoon sugar
¼ cup extra virgin olive oil
1 lb. finely grated carrots
3 oz. golden raisins, plumped and drained
Salt and pepper to taste

Procedure
- Combine the lemon juice, cilantro, and sugar.
- Gradually whisk in the oil.
- Toss the dressing with the carrots and raisins. ...

Broccoli, Cauliflower, and Red Pears Ingredients

1/4 lb. roasted broccoli florets
1/4 lb. roasted cauliflower florets
1 red pear, quartered and seeds removed
1/2 cup sweet potato puree
1/4 cup Asher blue cheese, crumbled
1/4 cup pickled red onion
1/4 cup crushed glazed pecans
1 oz. sherry maple vinaigrette
Olive oil for coating
Salt and pepper to taste

Broccoli, Cauliflower, and Red Pears

By Hillary Gallagher

To Begin

Prepare 4-6 servings of your favorite rice or farro according to package directions.

Scallops

Ingredients
2 lbs. dry-pack sea scallops
2 oz. olive oil or clarified butter
Kosher salt to taste
Black pepper to taste

Procedure

1. Remove and discard the muscle tab from the scallop, or ask

Fried Chicken

• 4 oz. chicken cutlet
• ½ cup seasoned flour
• ¼ cup buttermilk

- Preheat a deep fryer to 350 degrees.
- Coat the chicken in buttermilk, and dredge it in seasoned flour.
- Fry the chicken for 4-5 minutes.

Sweet Potato Waffles

• 1 cup all-purpose flour
• 1 cup rice flour
• ½

By Hillary Gallagher

(Serves 4)

Ingredients

4, 7 oz. skinless snapper fillets
1 cup milk
1 cup cornmeal
2 tablespoons kosher salt
1 teaspoon cayenne pepper
¼” canola oil for sautéing

Procedure

- Combine the cornmeal, salt and cayenne pepper.
- Dip the fish in milk, and dredge it in the cornmeal mixture; gently shake off

By Paul Bodrogi

(Yields one 9-inch pie)

Chocolate Pie Crust Ingredients

Chocolate Pie Crust Procedure

Ingredients

Serves 4

Caramelized Pear Ingredients
2 Bosc pears
1 tablespoon sugar
½ teaspoon cinnamon
½ teaspoon vanilla extract
1 teaspoon apricot jam
2 cups cold water
Juice of ½ a lemon

Caramelized Pear Procedure
-Add the lemon juice to the cold water to make acidulated water, and set aside.
-Peel, core, and dice the 2 pears, and then add them to the acidulated water.
-Combine the

Jicama-Mango Slaw Dressing

Ingredients

Jicama-Mango Slaw Dressing Procedure

By Chef Hillary Gallagher

(makes 16 oz. or 1 pint)

Ingredients
¼ cup basil leaves,
loosely packed
4 oz. sun-dried tomatoes in oil, drained and chopped
3 garlic cloves
¼ cup Parmesan cheese, grated
¼ cup pine nuts, toasted
8 oz. olive oil
Salt and pepper to taste

Procedure
1. Combine the basil, tomatoes, garlic, Parmesan and pine nuts in a food processor, and pulse until

Serves 2

Ingredients

• 6 large sea scallops
• 2 cups cooked Arborio rice
• ¼ cup diced Andouille sausage
• ¼ cup crawfish tails
• ¼ cup sweet corn
• 2 tablespoons sliced scallion
• ¾ cup low country boil stock
• ¼ cup heavy cream
• 1 cup sliced Brussels sprouts
• 1 cup sliced cremini mushrooms
• 2 ounces Lemon-Cajun Crab Butter Sauce*
• 1 tablespoon butter
• Vegetable oil (to coat the sauté pan)
•

Serves 4

By Chef Hillary Gallagher

Ingredients

• 1 lb. shrimp, medium sized
• 1 pint cherry or grape tomatoes
• 1 box penne pasta
• 2 cups pesto*
• ¼ cup parmesan cheese
• ¼ cup extra virgin olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• ½ cup dry white wine

Procedure

-Cook pasta according to package directions for al dente. Reserving 1 cup of the pasta cooking

Crab Cake Ingredients

- 2 pounds jumbo lump crab meat
 -2 slices white bread, diced
- ¾ cup Old Bay Aioli*
- 1 tablespoon chopped parsley
- 8 pieces jumbo asparagus, grilled
- 1 quart Meyer lemon-goat cheese grits**
- ½ cup cracked mustard butter sauce***

Old Bay Aioli Ingredients*

- 2 cups mayonnaise
- 1 egg
- 1.5 teaspoons Worcestershire
- 1.5 teaspoons hot sauce
- 1.5 teaspoons lemon juice
- 1