From the Kitchen of Gillan's Fresh Seafood & Oyster Bar

Fresh seafood-is there anything like it? We think not! That's why we are sharing  a sneak peek into Gillan's Fresh Seafood & Oyster Bar, an island restaurant that is creating a spin on the fresh seafood experience.

Experienced restaurateurs and brothers, Ned and Joe Gilleland, have been in the business for years and decided to open Gillan's to offer a unique experience for locals and tourists alike. They even simplified their last name "Gilleland" into "Gillan" so we wouldn't have any trouble remembering it! Ned and Joe have paired up live music and incredibly unique and flavorful recipes with a made-to-order concept that is blowing up the seafood scene. Joe says he is enjoying the new "front of house" experience, after studying at Johnson & Wales Culinary Institute and working for 18 years as a chef. Four of those years he functioned as a chef/owner, and says he now really enjoys seeing the reactions of the patrons, though still pops in the kitchen to help out!

Currently heading up the Gillan's kitchen is Executive Chef Robert Ovens. Yes, although not pronounced the same, his last name is ironically "Ovens"! Better known as Chef Bob, he has been creating savory seafood dishes since Gillan's opened their doors. After vacationing on the island in his younger years, Chef Bob moved to the island 9-years ago, and began his hands-on approach to learning his culinary art. While his mother worked, he began cooking with his grandfather so there was always something good on the table for her. To extend his culinary repertoire, Chef Bob would go to Charleston and work for free in the fine-dining scene to learn more about his craft. He describes himself as a "human sponge."

THE GILLAN'S EXPERIENCE:

1) Fresh Seafood Bar: Stocked with everything from oysters and crawfish to stone crab claws and just about any seasonal seafood you can imagine.

2) Made from Scratch: Gillan's makes almost everything that hits your plate, right down to the hushpuppies! "Our freezer is really only large enough for French fries!" describes Chef Bob.

3) Taking Happy Hour to a New Level: Gillan's not only features drink specials, but they also have fabulous seafood specials that are outrageous! Check out their ad on page 30 for their monthly specials.

4) The Atmosphere: From a beautiful patio to the cozy inside, Gillan's has created a great atmosphere for a fun romantic party of two, a guy's night out, or a large party rendezvous. Mixing it up with live music, this restaurant is off the charts.

Enjoy the following recipes, courtesy of Gillan's. You can make them at home or stop in and have Chef Bob make you an incredible meal!



APPETIZER PRINCESS-

1 sheet puff pastry
º cup Fresh crabmeat
º cup Swiss cheese, shredded
4 spears Pencil-sized asparagus
Salt and pepper

Holliandaise Sauce:
4 Egg yolks
1 Tbsp Fresh lemon juice
º tsp Lemon zest
Ω cup Clarified butter
Dash Tabasco
Dash White wine
Salt and pepper

Preheat oven to 400∞. Thaw puff pastry and unroll. Layer Swiss cheese, asparagus, crabmeat, and seasoning in puff pastry. Roll up to cigar shape. Slice in one inch-long pieces, place on sprayed pan and bake in oven until golden brown, about 8-12 minutes.

Meanwhile, place egg yolks, lemon juice, zest, Tabasco, wine, salt and pepper in mixing bowl over simmering water. Whisk mixture until warm and frothy (note: don't stop mixing or eggs will scramble). When warmed, WHILE WHISKING, slowly drizzle clarified butter into egg mixture. Top princess with Hollandaise sauce and serve immediately. Garnish with fresh chives, if desired.

Grilled Salmon---- SHOWN TOP
with Chiffonade of Spinach, Spiced Walnuts & Blackberry
Vinaigrette Salad

Ingredients:
4 Salmon filets
1 bag Fresh spinach

For the Spiced Walnuts:
1 cup Whole walnuts
? cup Brown sugar
º tsp Cayenne pepper
Splash of water
Pinch of salt

Preheat oven to 400∞. In mixing bowl, put brown sugar, cayenne pepper, salt, and splash of water (only enough water to make a thick paste). Add walnuts and toss to coat. Place coated walnuts on sheet pan and place in oven for five minutes. After five minutes mix nuts on pan to ensure even cooking. Place back in oven for five more minutes. When done, let sit until cooled, then scrape off pan.

For the Blackberry Vinaigrette:
1 c Fresh or frozen blackberries
Ω c Red wine vinegar
1 Tbsp sugar
1 Tbsp Dijon mustard
1 Shallot
Salt and pepper, to taste
Ω-? cup Olive oil

In food processor, blend shallot until smooth. Add blackberries, vinegar, sugar, and Dijon mustard. (If using frozen blackberries, be sure to thaw). Turn on processor and blend all until smooth. With food processor running, slowly drizzle olive oil into blackberry mixture until you reach desired thickness. Season with salt and pepper, to taste. Pass the vinaigrette through a fine mesh strainer to discard the blackberry seeds.

To prepare dish. Grill salmon filet to desired temperature-medium to medium well. To Chiffonade spinach, stack washed spinach leaves on top of one another evenly, and slice into strips. Place spinach in mixing bowl with walnuts and toss with blackberry vinaigrette. Divide into 4 plates. Place salmon filets, top with salad and drizzle some vinaigrette on the plate for garnish.



CHOCOLATE TORTE-----

16 oz. Semisweet Chocolate
8 oz. Unsalted butter
8 large Eggs
Ω cup Sugar
º cup Amaretto liqueur
Cocoa powder, for dusting
6 oz. Semisweet Chocolate (for topping)
3 oz. Heavy cream

Preheat oven to 350∞. Line a 9-inch springform pan with parchment paper and spray well with nonstick spray. In a small saucepan, melt butter over low heat, careful not to burn. Turn off heat and add 16 oz. of chocolate, let sit. In mixing bowl, add eggs, sugar, and amaretto, mix well. Gently blend the chocolate and butter together until smooth. Slowly add chocolate mixture to egg mixture, blending well. Transfer mixture to springform pan. Make a water bath and place springform in it. Bake for 30-40 minutes until you see slight cracks on top. Take out of water bath, cool completely. After cooled, invert torte onto plate. Mix 6 oz. of chocolate and 3 oz. heavy cream in saucepan over low heat, until blended. Pour over torte, cool completely. Dust with cocoa powder and garnish with fresh whipped cream and mint, if desired.

Located at 841 William Hilton Parkway in South Island Square, off of Hwy 278 on Hilton Head Island. Check them out online at www.GillansFreshSeafoodandOysterBar.com, on Facebook, or give them a ring at 843.681.3474.