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

By Chef Paul Bodrogi

Parfait Ingredients:

- 2 oz. water
- 5 oz. sugar
- 2.5 oz. egg whites
- 16 oz. heavy cream
- 2 oz. chopped pistachios
- 3 oz. canned dark cherries

Parfait Procedure:

1. Line a bread pan with plastic wrap.
2. Whip the heavy cream until very soft peaks form.
3. Pour egg whites into a mixer with a whip attachment.
4. Cook the sugar and water to a temperature of 248 degrees.
5. When

Ingredients

1 qt. heavy cream
1 cup white sugar
1 cup egg yolks
1 vanilla bean
Extra sugar for sugar shell
1 pint of your favorite berries

Procedure

1. In a stainless-steel sauce pot, combine the sugar and heavy cream together. Cut the vanilla bean in half, and scrape the seeds; place it in the cream.
2. Heat the cream over medium heat, and stir until the cream is warm and the sugar is dissolved, and bring the mixture to a simmer.

By Chef Hillary Gallagher

Ingredients:

• 1 oz. bacon
• 2 oz. olive oil
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 medium carrots, diced
• ½ small head green cabbage, chopped
• 1, 14-16 oz. can fire-roasted tomatoes
• 2 qt. chicken stock
• 4 oz. cooked chickpeas
• 6 oz. cooked ditalini pasta or other small variety
• Salt and pepper to taste
• ¼ cup parmesan

Ingredients:

2.5 oz. dry gin
.75 oz. elderflower liqueur
.25-.5 oz. fresh lime juice
2 sprigs thyme
Ice and water to taste

Procedure:

1. Add ice and water to a martini glass to chill.
2. Add ice and all remaining liquid ingredients and one sprig of thyme to a cocktail shaker. Depending on how tart you’d like it, alter the amount of lime juice. It should have enough lime juice to balance out the sweetness.
3. Shake until the

By Chef Paul Bodrogi

*Lemon Filling Ingredients:

7 oz. water
3 ½ oz. sugar
1/14 oz. cornstarch
4 egg yolks
1 oz. sugar  
Pinch of salt
½ oz. butter
1 raspberry
2 oz. fresh lemon juice

Lemon Filling Procedure:

1. Whisk together the cornstarch, egg yolks and 1 oz. of sugar in a mixing bowl.
2. Bring the water and 3 ½ oz. of sugar to a boil.
3. Whisk the sugar-water mixture into the egg yolk

By Chef Paul Bodrogi

Ingredients

1 loaf of challah bread,
   cut into ½” squares
1 qt. half and half
4 eggs
8 yolks
1 oz. sugar
4 oz. chocolate, melted
1 oz. chocolate chips
¼ oz. cocoa powder
2 oz. butter, softened

Preparation

1.    Coat a 9x16” baking dish with the softened butter. Add the cut bread to the baking dish.
2.    Combine the eggs, yolks, sugar

By Hillary Gallagher

(serves 4-6)

Ingredients

Pork Tenderloin
1, 1 – 1.25 lbs. pork tenderloin
3 garlic cloves
1 teaspoon fresh rosemary
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons extra virgin olive oil

Pickled Red Onion
(yield 1 pint)
6 oz. red wine vinegar
3 oz. water
1.5 oz. sugar
1 teaspoon salt
½

By Chef Paul Bodrogi

Chocolate Cranberry Nut Cake

Ingredients
• 2 egg whites, whisked only until foamy
• 2 oz. sugar
• 1 oz. sliced almonds, finely chopped
• ¾ cup zap flour
• 1 teaspoon honey
• 1 oz. chocolate, melted
• 1 ½ oz. butter, melted
• 2 tablespoons of soaked dried cranberries*
• Whipped cream**

Procedure
- Add all the dry ingredients to the egg whites, and mix

By Chef Paul Bodrogi

Almond Cream

Ingredients
1 oz. butter
1 oz. sugar
1 oz. sliced almonds
1 whole egg
1 teaspoon cornstarch
1 tablespoon milk

Procedure
Combine all of the ingredients, and mix until well combined.

Caramel Sauce

Ingredients
1 cup sugar
½ stick of butter
6 oz.

Serves 4

Ingredients

Salad
¼ head red cabbage, cut thinly on the bias
1 small red onion, thinly sliced
1 small jar pickled okra, cut into rounds
½ bunch cilantro leaves, washed, picked and roughly chopped
1 fresh lime, juiced
1 tablespoon apple cider vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black

By Chef Hillary Gallagher

Serves 4-6

Flank Steak

2 lbs. flank steak
2 limes, juiced
4 cloves garlic, chopped
4 tablespoons extra virgin olive oil
2 teaspoons freshly ground black pepper

Taste of Life: Grilled Chicken and Papaya Salad (click to Read More)

By Chef Hillary Gallagher

Ingredients:

4 salmon fillets

1 bunch asparagus

1 pt. baby heirloom tomatoes (if unavailable, substitute cherry or grape tomatoes)

2 ears corn, kernels removed

½ package of basil leaves, torn

½ lemon, juiced and zested

1 cup uncooked Carolina Gold Rice

2 tablespoons extra virgin olive oil

Salt and pepper to