A Little Bit Extra: 100 Recipes That Serve Up Something Special by Reilly Meehan

  • The Spicy Gardener (page 25)

    from A Little Bit Extra: 100 Recipes That Serve Up Something Special A Little Bit Extra by Reilly Meehan

    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: vodka; dry vermouth; Ancho Reyes verde poblano liqueur; giardiniera relish brine; kosher salt; giardiniera
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Notes about Recipes in this book

  • Dill Vesper martini

    • Smokeydoke on May 03, 2026

      I'm not sure how much this differs from a regular martini but I'm not a martini expert. I could hardly taste the dill and Lillet. It was fun to make but I wouldn't go out of my way to buy ingredients I rarely have.

  • Gruyère and Parm cheese puffs (gougères)

    • Smokeydoke on May 03, 2026

      This is a fun variation on the pate-a choux. I've made cream puffs before so I didn't follow his recipe exactly (I never follow baking recipes, I use them as suggestions) and they tasted great! His instructions are a bit vague, so I'd watch a few youtubes before trying them yourself. It's a bit tricky to get them to rise. And piping them is a must in my opinion.

  • Crab, grilled corn, and butter lettuce salad with avocado

    • Smokeydoke on May 04, 2026

      This salad is amazing. I did go extra and de-shelled a fresh Dungeness crab instead of using the lump blue crabmeat, but in this case, I think it was unnecessary. The lump crabmeat would've been fine. However ROASTED corn is a must and it paired perfectly with the crab and dressing. It wasn't too fussy, I'd happily make it again for a casual dinner. Delicious. Photo included.

  • Seabright seafood bisque

    • Smokeydoke on May 04, 2026

      If you have a 100+ ingredients to use up and entire Sunday free, this is the bisque for you. Just kidding, well not really, it's a ton of work but the ending far outweighed the work. Pro-tip, I added the crab butter from the Crab and Avocado salad to the bisque and it elevated it ten-fold. Next time I'm going to puree the fennel, onions and garlic after I brown them. I mean, if I'm going to be extra, I'm going to be extra. Then I'll add some sliced garlic as garnish. Overall, killer bisque, but labor-intensive.

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  • ISBN 10 1454957883
  • ISBN 13 9781454957881
  • Linked ISBNs
  • Published Mar 31 2026
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Union Square & Co.

Publishers Text

Chef Reilly Meehan is known on social media for giving you a behind-the-scenes look at his work as a private chef, sharing dishes that rely on flavor-boosting tricks and special touches. Now, he’s helping you make every meal A Little Bit Extra by letting you in on the secrets he relies on to impress his clients, meal after meal. These dishes lean on popular flavors and ingredients, but always feature a twist that enhances their color, flavor, or texture, taking them from really good to exceptionally awesome.

Sure, happy hour with Gruyère and Parm Cheese Puffs sounds great, but wait until you plop some pimento cheese dip on top. Everyone loves avocado on a Crab, Grilled Corn, and Butter Lettuce Salad with Avocado, but frying your avo wedges adds a pop of crispy, golden flair. Ever had pasta fresh from your own kitchen? Two Pork Beer Ragu with Papardelle is your chance. These chapters that serve up everything from cocktails including Reilly’s Instagram-famous Dill Vesper Martini to sides, salads to soups like Garlicky Bread Soup (because sometimes simple is best), and mains to sweet treats like a Black Sesame Tahini Swirl Cake with Sautéed Cherries.

A Little Bit Extra is the next best option when you don’t have a private chef in your kitchen, but want every meal to taste like you do!

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