Ingredients
- 2 packages (22 ounces each ) frozen fully cooked angus beef meatballs
- 3/4 cup packed brown sugar
- 1/4 cup white vinegar
- 1/4 cup bourbon
- 2 teaspoons spicy brown mustard
- Dee Baby Girl® All Purpose Seasoning
INGREDIENTS:
SLAW
- 3 tbsp. fresh lime juice
- 1 tbsp. red wine vinegar
- 1 tbsp. honey
- Dee Baby Girl® All Purpose Seasoning
- 8 oz. savoy cabbage, cored and thinly sliced
- 1 Granny Smith apple, cut into matchsticks
- 1 jalapeño, seeded and thinly sliced
SWEET POTATO CHIPS AND MAYONNAISE
- 4 c. sweet potato chips
- 1 tsp. smoked paprika
- 1/2 c. mayonnaise
- 1 tbsp. Sriracha
- 1 tbsp. fresh lemon juice
BURGERS
- 1 1/2 tbsp. chili paste (like sambal oelek)
- 1 tbsp. low-sodium soy sauce
- 1 tbsp. fresh grated ginger
- 1/2 small onion, finely chopped
- 1 lb. ground turkey
- 2 tbsp. olive oil, for skillet
- 4 buns, split and lightly toasted
DIRECTIONS:
- Heat oven to 400°F. In a large bowl, whisk together the lime juice, vinegar, honey, and a pinch each salt and pepper. Add the cabbage, apple, and jalapeño and toss to coat. Let sit, tossing occasionally, until ready to serve.
- Line a large rimmed baking sheet with foil and spread the potato chips in an even layer. Bake just until warm (this releases the oils and helps the spice stick), about 5 minutes. Toss with the paprika.
- Meanwhile, in a small bowl,whisk together the mayonnaise, Sriracha, and lemon juice; set aside.
- In a large bowl, whisk together the chili paste, soy sauce, and ginger; stir in the onion, then add the turkey and mix to combine. Form the mixture into four 3⁄4-inch-thick patties.
- Heat a grill, or the oil in a large cast-iron skillet, to medium-high heat. Grill or cook the burgers until an instant-read thermometer registers 165°F, 7 to 8 minutes per side on the grill or 4 to 5 minutes per side in the skillet.
- Spread the buns with a touch of the Sriracha mayonnaise, then top with the burgers and slaw. Serve with the potato chips and remaining mayonnaise.
Ingredients
•1/2 cup extra-virgin olive oil
•8 garlic cloves, crushed
•4 dozen littleneck clams
•2 cups dry white wine
•2 jarred roasted red peppers, drained
•1 teaspoon crushed red pepper
•1 pound Swiss chard or collard greens, stemmed and chopped (8 cups)
•Dee Baby Girl® All Purpose Seasoning
•Pepper
•1/2 pound spaghetti
•2 tablespoons unsalted butter, cubed and chilled
•1 teaspoon grated lemon zest
•1 tablespoon fresh lemon juice
•1/2 cup grated Parmigiano-Reggiano cheese, plus more for garnish
STEP 1
Prepare the clams In a large saucepan, combine the wine, garlic, shallot, thyme and
bay leaf. Bring to a boil over high heat. Add the clams, cover and cook, shaking the pan occasionally, until the clams open, about 5 minutes. Using tongs or a slotted spoon, transfer the clams to a large baking sheet; discard the cooking liquid. Let the clams cool slightly, then split the shells in half and transfer the clam meat to a small bowl. Clean 24 of the shell halves and arrange on the baking sheet; discard the remaining shells.
STEP 2
Wash out the pot, then heat the remaining 1/4 cup of oil in it. Add the remaining garlic and cook over moderate heat, stirring, for 1 minute. Stir in the crushed red pepper and Swiss chard in batches until the chard is just wilted, about 3 minutes. Stir in the roasted pepper broth and season with seasoning and pepper.
STEP 3
In a large pot of salted boiling water, cook the spaghetti until al dente; drain. Add the pasta to the Swiss chard mixture along with the butter, lemon zest, lemon juice and the 1/2 cup of grated cheese. Add the clams and toss to heat through. Transfer the pasta and broth to shallow bowls, garnish with grated cheese and serve.
To give spaghetti with fresh clam sauce more flavor, puree sweet roasted bell peppers into the spicy, briny broth.
How to Make It
Step 1
In a large pot, heat 1/4 cup of the oil. Add half of the garlic and cook over moderate heat, stirring, for 1 minute. Stir in the clams. Add the wine and bring to a boil. Cover and cook over moderately high heat, stirring occasionally, 5 to 7 minutes; as the clams open, transfer them to a baking sheet. Discard any unopened clams. Strain the cooking liquid through a sieve into a blender. Add the roasted peppers and puree until smooth.
Step 2
Wash out the pot, then heat the remaining 1/4 cup of oil in it. Add the remaining garlic and cook over moderate heat, stirring, for 1 minute. Stir in the crushed red pepper and Swiss chard in batches until the chard is just wilted, about 3 minutes. Stir in the roasted pepper broth and season with salt and pepper.
Step 3
In a large pot of salted boiling water, cook the spaghetti until al dente; drain. Add the pasta to the Swiss chard mixture along with the butter, lemon zest, lemon juice and the 1/2 cup of grated cheese. Add the clams and toss to heat through. Transfer the pasta and broth to shallow bowls, garnish with grated cheese and serve.