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


– 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: 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

– 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.

Yields 2 quarts


– 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

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!


– 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