Tom Jackson
Recipe: Enchiladas Two Ways
Recipe: Chicken Meatballs Two Ways
The holiday (party) season is upon us, and as our gift to you we’d like to stuff your recipe box full of new classics. So, if you’re looking to step up your appetizer game, please read on!
Buffalo Blue Cheese Chicken Meatballs
Makes about 20 (1 oz) meatballs
Ingredients
– 1 lb ground chicken
– 1 cup breadcrumbs
– 1 egg
– 1 Tbsp Code 3 Spices Grunt Rub
– 1/2 cup sliced green onions
– Pain is Good Buffalo Blue Cheese Screamin’ Wing Sauce
Recipe: Italiano White Cheese Dip with Skillet Bread
Grilled Flat Iron Steak with Chermoula Sauce
Recipe: Collard Green Gratin
We continue to explore the uses of Béchamel sauces with this fantastic vegetable side dish that’s sure to warm your family on the coldest of winter days.
Collard Green Gratin
8 Servings
Ingredients
– 1 C breadcrumbs
– 4 Tbsp olive oil, divided
– 1 tsp fresh thyme, minced
– 1 C parmesan, fine grated, divided
– 4 oz country ham, diced
– 2 bunches (~1 lb) collard greens, stems/ribs removed
– 1 large onion, thinly sliced
– 2 Tbsp butter
– 2 Tbsp flour
– 2 C whole milk
– ¼ tsp nutmeg
– 1 Tbsp Code 3 Spices Grunt Rub
Tips and Techniques: Béchamel
Macaroni and cheese. Hot cheese dips and sauces. Creamy baked vegetable or seafood dishes. Pasta with white sauce. These are a few of the places béchamel sauces can take you.
Béchamel is one of five mother sauces from which many other hot (or cooked) sauces are built. It’s ideal for improving pasta, vegetables and fish. We’ll lay out the basic recipe for making béchamel and where to go from there.
Béchamel
Yields 2 quarts
Ingredients
– Onion Piquet (optional, see below)
– 1/2 gallon whole milk
– 1/2 Cup flour
– 1/2 Cup butter
– Salt, white pepper and nutmeg, to taste
Recipe: White Bean Porcini Soup
Recipe: Bourbon Pecan Bread Pudding
Recipe: Pulled Pork BBQ Smoked Beans
Tips and Techniques: Turkey Stock and Gravy
Don’t throw out that turkey neck! Hold on to the spatchcocked backbone! Here are a couple of uses for the parts that often end up in the trash.
Turkey Stock
This recipe yields about 2 quarts of turkey stock, which can be used to make soups or sauces, like the all important gravy!
Ingredients
– 1 turkey neck
– 1 turkey back bone
– 1 Cup carrots, peeled, diced
– 1 Cup celery, diced
– 2 Cups onions, diced
– 2 sprigs fresh thyme
– 1 teaspoon whole black peppercorns
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