Aaron McCargo Jr: Shephards Pie, Frittata & California Caeser Salad

Big Daddy comes back strong starting Season Two with a delicious Mini Shephard's Pie, a Crabby California Caesar Salad and an Egg White Frittata.

MINI SHEPHARD'S PIE

Big Daddy's son, Justin, helped mold the individual pie crusts (made from biscuit dough) which were then placed in a muffin pan and baked in the oven.

Chef Aaron prepared the pie filling by browning ground beef and adding salt, pepper, onions, minced garlic. He then added flour, beef stock and stirred in vegetables and herbs, parsley and rosemary.

After heating up mashed potatoes in the microwave, chef pulled out the crusts out of the oven and filled the bottom layer of the mini pies with the potato filling. The pies were then topped with the beef filling and topped off with cheddar cheese.

EGG WHITE FRITTATA

Chef Aaron then got started on his Egg White Frittata by grilling zucchini on an stove-top grill plate while cooking pancetta in melted butter and garlic - until crisp.

Grilled zucchini, tomatoes and herbs were then added and tossed to combine.

Big Daddy beat some Egg Whites in a bowl and added it to the mixture. Topped it all off with Swiss cheese, coarse salt and black pepper and placed into the oven.

CRABBY CALIFORNIA CAESER SALAD

Big Daddy must've been reminiscing about his old surfing days (yikes!) because his mind was on a Crablicious California Caesar Salad.

Chef created his Caesar salad dressing by combining egg yolk, lemon juice, anchovies and garlic and pulsed the mixture in a food processor. Then he emulsified the dressing with olive and canola oil and finally completed the mixture by adding mustard, salt and pepper.

Chef then tossed chopped romaine with avocados, crumbled bacon and jumbo lump crab meat with the dressing and the only part left was making the croutons.

Justin, Big Daddy's loyal assistant, help toss cubed bread in a large bowl drizzled with olive oil. Croutons were then placed on a baking sheet and into the oven until brown and crispy.