Posted on March 16th, 2017 by Judi Gallagher

  Well, being a Gallagher I have been introduced to some foods that may not have immediately met with pleasure. I am recreating some dishes with a more modern twist. My Mom used to tell us everyone is Irish on St Patrick’s Day and marveled in a boiled dinner. I on the other hand had […]

Posted on February 24th, 2017 by Judi Gallagher

  1 whole roasting Chicken 2 lemons fresh rosemary sprigs fresh thyme sprigs 3 Tablespoons triffle butter (The Fresh Market) truffle salt and garlic salt poultry seasoning ( I prefer Bells) 2 leeks, tops discarded, washed well Season cavity of chicken well stuff loosley with cut lemons and leeks season chicken on all side. brush […]

Posted on February 15th, 2017 by Judi Gallagher

Ingredients · 2 large eggs · 1 cup dried Italian-style bread crumbs · 3/4 cups freshly grated Parmesan · 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces) · Salt and freshly ground black pepper ·  6 tablespoons olive oil 6 cubano peppers sliced’ 2 onions, sliced 2-3 cloves […]

Posted on February 9th, 2017 by Judi Gallagher

  Every Tuesday I pick up boneless chicken breasts from The Fresh Market since they are on sale for $2.99 a pound. This is a newer interpretation of a blue cheese chicken I used to make in my own café north of Boston. Ingredients 4 boneless chicken breasts Fresh thyme Garlic salt Fresh ground black […]

Posted on February 6th, 2017 by Judi Gallagher

  Shrimp curry is a wonderful company dish. By starting with a high quality jarred sauce, you save time and the flavors are already expressed without buying so many seasonings. 4 to 6 main course servings Ingredients 2 cloves garlic One 3-inch long piece fresh ginger, peeled 2 tablespoons vegetable oil 1 jar Inidan sauce […]

Posted on January 30th, 2017 by Judi Gallagher

  Using tenderloin makes this an uptown meal. While you can use a lesser cut, using the tenderloin makes a perfectly tender dish. I often will buy a whole tenderloin and split it with John Scalzi. It cuts the cost down and you save about a dollar per pound. Serves 2 8 ounces broccolini, trimmed […]

Posted on January 25th, 2017 by Judi Gallagher

  1 package organic grass fed ground beef 2 Italian sausages ( optional) casings removed 1/2 onion diced 1/2 green pepper chopped 1/2 red pepper chopped 1-2 whole spaghetti squash roasted or microwaved ( seeds removed and flaked) 1 teaspoon fennel seed 1 clove garlic minced 1 cup grape tomatoes EVOO 1 /2 jar premium […]

Posted on January 4th, 2017 by Judi Gallagher

  2 chicken cutlets cut into strips (Marinated in your favorite Asian or olive oil and lemon base. Grill and keep warm   1 teaspoon coconut oil Zest from 2 limes 1 Tablespoon sugar 1 1/2teaspoon coconut Aminos or gluten free soy sauce 1/4 cup fresh lime juice 1 Tablespoon canola oil Kosher salt Fresh […]

Posted on December 7th, 2016 by Judi Gallagher

  2 large eggplants, rinsed, sliced thin (skin on) 2-3 Tablespoons Kosher Salt Fresh ground black pepper 1 cup part-skim ricotta cheese 1 roll fresh mozzarella 1 cup shredded parmesan cheese (for topping) 2 cups shredded mozzarella cheese Vegetable or canola oil, about 1 TBSP per batch 1 cup roasted red peppers, drained Fresh basil […]

Posted on November 30th, 2016 by Judi Gallagher

  Ingredients: (Yields: 20 portions) 1 head Napa Cabbage for shell Filling: 4 Idaho Potatoes 1 Large Butternut Squash 2lbs. Cremini Mushrooms Salt to taste Mole Rojo Sauce: 14 Dried Juagillo Chilies 5 Dried Puyol Chilies 5 Cloves of Garlic ½ Cup Grapeseed Oil 1 Medium Onion 4 Red Heirloom Tomatoes 8 Cups Fresh Yellow […]