Host of "Farmhouse Rules," Nancy Fuller makes a rustic chicken dinner that will feed the entire family and have them coming back for more. Get the recipe >
When Matt Kell, husband and father to two young boys, succumbs to terminal cancer on Christmas day 2005, his widow, Gina (Lacey Chabert) is left to cope with the pain of his loss. Wanting to be close to her kids, Gina starts to volunteer at their elementary school and meets the Spehn children, Jack, Danny and Charlotte. In a tragic coincidence, just weeks after Matt’s death, the Spehns' mom, Cathy, was also suddenly taken by cancer, leaving her distraught husband, Michael (Warren Christie), to care for their three kids on his own. Sensing the hopelessness in Michael that she so recently saw in herself, Gina reaches out to him and his kids and the two families begin to forge an unlikely friendship.
This grill-top clambake makes for about the easiest dinner party I can think of. I offer side dishes here, but the truth is, with potatoes, corn on the cob, and tons of seafood, it can also be hearty meal in itself. My favorite grill to use for a clambake is a simple kettle grill. I like the Americana aspect of these grills, which suits my cooking style, and this feast specifically. If you have another type of charcoal grill, you certainly don’t need to go out and buy a kettle grill just for this. You could also use a gas grill. You’ll get the same results, it just won’t be as much of an adventure.
Big Game Sliders Recipe: With a 2-inch biscuit cutter, cut slider-size buns out of the dinner rolls. If the buns are too thick (they will be if you are using Hawaiian dinner rolls), just press down to flatten them before using the biscuit cutter. They will bounce back just a little, leaving you with the perfect buns. Shape the sliders by rolling a golf ball–size meatballs between your palms, then pressing them into 2-inch-wide patties ¾ inch thick. You should have enough beef to make 16 to 18 miniburgers, maybe more. Sprinkle both sides of the sliders with kosher salt and pepper. Heat a grill pan or heavy skillet until searing hot. Brush a tablespoon of canola oil over the grill pan. Sprinkle the miniburgers with kosher salt. Place the miniburgers salt side down on the grill, and sprinkle the tops of the burgers with kosher salt. Grill for 1½ minutes on each side, then flip over once more and add a slice of cheese on top of each burger. Grill for 1 minute, until the cheese has melted (if you have a large enough lid, cover the burgers, as this will help the cheese melt quicker). Transfer the burgers to a warm platter. Grill the buns on the same grill pan, lightly toasting the inside tops and bottoms only (about 15 to 20 seconds). To assemble the burger, put a squirt of ketchup and a pickle on the bottom bun, add the burger, and cover with the top bun. Serve immediately and wait for the compliments!
