REILLY MEEHAN
Chef Reilly MeehanPrivate Chef, Content Creator, Shrimp Cocktail lover
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 28 | Founded | a year ago | Last Issue | 7 days ago |
| Active | |||||
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chefreillymeehan.substack.comLatest Issues
Everything I Cooked for My Clients in the Hamptons
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Tonight’s menu was all about letting great summer ingredients do the heavy lifting: a Caesar-inspired salad with grilled shrimp, seared “bruschetta” salmon with crispy potato pavé and broccolini, and a light strawberry mousse...
My Method for the Perfect Chicken Cutlets
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15 Tips For the Perfect Chicken Cutlets:
-Make sure to whisk up those eggs really well, otherwise you’ll deal with globs later and thats no fun
-a touch of hot sauce in the egg mixture is fab!
-50/50 panko to italian br...
Everything I Cooked for My Clients in the Hamptons
So let’s get into it!
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Now here’s a breakdown for you!
Gem Salad with Tomato Yogurt, Hamptons Vinaigrette, Pickled Charred Cherry Tomatoes, and Parmesan Crumble
This is one of those salads that feels a little f...
Everything I Cooked For My Clients In The Hamptons
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Yellow Tomato Wedge Salad
For the Yellow Tomato Dressing
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1 large yellow tomato
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½ cup yogurt
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Juice from 1 lemon
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2 tablespoons red wine vinegar
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¼ cup olive oil
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1 garlic clove, smashed...
Everything I Cooked For My Clients In The Hamptons
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Coconut Broth Poached Halibut
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1 stalk lemongrass, smashed and roughly chopped
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2 large shallots, julienned
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1 bunch scallions, sliced, whites and greens separated
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1 large piece ginger (about 2 inches), ju...
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The writers behind this newsletter.
Private Chef, Content Creator, Shrimp Cocktail lover
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