Best 3 Frankies In Blankies Recipes
**Frankies in Blankies: A Culinary Symphony of Flavors**
Welcome to the enticing world of "Frankies in Blankies," where culinary artistry meets comfort food indulgence. This delectable dish, also known as pigs in a blanket or sausage rolls, is a symphony of flavors that has captured the hearts of food enthusiasts worldwide. Join us on a gastronomic journey as we explore the diverse recipes featured in this article, each offering a unique twist on this classic.
From the classic combination of sausage, cheese, and puff pastry to the adventurous fusion of chorizo, goat cheese, and sun-dried tomatoes, our collection of recipes caters to every palate. Discover the secrets to creating the perfect flaky crust, the art of achieving a juicy and flavorful filling, and the little touches that elevate this dish from ordinary to extraordinary.
Whether you're a seasoned chef or a home cook seeking a new culinary adventure, our recipes will guide you through the process with precision and clarity. Indulge in the comforting nostalgia of classic "Frankies in Blankies" or embark on a culinary adventure with our innovative variations. With step-by-step instructions, helpful tips, and mouthwatering images, we'll help you create a dish that will leave your taste buds dancing.
So, gather your ingredients, preheat your oven, and prepare to be amazed. The delightful journey of "Frankies in Blankies" awaits, promising an unforgettable culinary experience.
ANNA AND FRANKIE'S MEATBALLS
Steps:
- BREAD CRUMBS: Unless you make your own bread crumbs, you won't be following Rao's kitchen tradition. Use the finest quality Italian bread you can find. Allow it to dry for at least two days. Then grate, using a handheld grater or a food processor fitted with a metal blade. Shake and push the bread crumbs through a medium strainer to get an even texture.
- MEATBALLS: Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic and salt and pepper to taste. Using your hands, blend ingredients together. Blend bread crumbs into meat mixture. Slowly add water, 1 cup at a time, until the mixture is quite moist. Shape the mixture into balls (approximately 2 1/2 to 3-inches in diameter).
- Heat oil in a large saute pan. When oil is very hot but not smoking, fry meatballs in batches. When bottom 1/2 of meatball is very brown and slightly crisp turn and cook top 1/2. Remove from heat and drain on paper towels.
- Lower cooked meatballs into simmering Marinara Sauce and cook for 15 minutes. Serve over pasta or on their own.
THE FRANKIES' FRIED EGGPLANT SANDWICH
This extraordinary sandwich, served at Frankies Spuntino in New York, is crisp and tender, lightly oily in a good way, and filled with salty pungent flavor - and the secret to its goodness is in the technique used to fry the vegetable. And now you can make it at home. It's not a sandwich to make on a whim. It takes a while to set up. But if you plan ahead - the eggplant can be cooked a few days in advance - you'll be in for a feast.
Provided by Melissa Clark
Categories lunch, main course
Time 3h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large deep saucepan over medium low heat, combine 1/4 cup oil and garlic. Cook, stirring occasionally, until garlic is golden and fragrant, 5 to 10 minutes. Stir in chile flakes; cook 30 seconds.
- While garlic cooks, place tomatoes and juices in a large bowl and crush with clean hands. Remove tomatoes' firm stem ends and any basil leaves packed into the can. Stir crushed tomatoes and salt into pot. Simmer over medium heat, stirring frequently, until tomatoes and garlic have completely broken down and sauce is thick, about 2 hours. Cool.
- Line a large, rimmed baking sheet with parchment or paper towels. Trim stem end from eggplants; peel and discard skin. Using a knife or a Japanese mandolin, slice lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on prepared baking sheet. Sprinkle both sides of eggplant slices with salt. Let stand 10 minutes. Pat eggplant dry with paper towels.
- Line another rimmed baking sheet with paper towel and place a wire rack on top. In a large, deep skillet, heat 1/2 cup oil until a drop of water flicked into pan sizzles. Working in batches, fry eggplant until just tender, 20 to 30 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
- In a large bowl, whisk together eggs, 2 tablespoons Parmigiano-Reggiano and 2 tablespoons pecorino. Add 3/4 cup oil to the skillet and return to medium-high heat until oil is sizzling.
- Working in batches, dip drained eggplant into egg batter; fry in oil until lightly golden and cooked through, 2 to 4 minutes per batch. You will know oil is hot enough if batter puffs and sticks to eggplant on contact with oil. If it falls off, the oil isn't hot enough.
- Heat oven to 350 degrees. Spread 1/2 cup tomato sauce in the bottom of a 9-inch square baking pan. Arrange eggplant over the bottom of pan in a tight, even layer. Top with 1/3 of the remaining combined cheeses. Repeat layer of sauce, eggplant and 1/3 of cheese. Finish with a final layer of sauce and cheese (reserve any remaining sauce for serving). Transfer pan to oven and bake until cheese is melted and golden, 20 to 30 minutes. Remove from oven; Spoon additional sauce over top, and garnish with additional cheese. Cool for at least 20 minutes.
- Cut eggplant into six equal pieces. Cut ciabatta into six pieces equal to the size of the eggplant servings. Split each portion of the ciabatta horizontally and toast. Sandwich eggplant portions between bread and serve.
Nutrition Facts : @context http, Calories 690, UnsaturatedFat 49 grams, Carbohydrate 18 grams, Fat 64 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 983 milligrams, Sugar 11 grams, TransFat 0 grams
FRANKS IN BLANKS (BLANKETS)OR HOT DOG PUFFS
I can't believe this is nowhere to be found on this website as this is so incredibly delicious; I can't be the only one making this can I? By the way I don't know the actual sizes of the hot dogs or puff pastry but this recipe is for one package each.
Provided by scancan
Categories Lunch/Snacks
Time 40m
Yield 8 hot dogs
Number Of Ingredients 7
Steps:
- Lay a square of pastry dough down and coat with mayo, mustard, and garlic powder mixture.
- Wrap around cooked hot dog (hot dog will stick out just a little at both ends).
- With fingers or pastry brush coat the dough with raw egg white. You may sprinkle the dough with sesame seeds at this point.
- Bake in a 350°F oven for about 30 minutes or until the dough is nicely browned.
- Serve and enjoy!
Tips:
- For the best flakey crust, chill the dough for at least 30 minutes before rolling it out.
- When rolling out the dough, be sure to flour your surface and rolling pin well to prevent sticking.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Be sure to preheat your oven before baking the frankie rolls.
- Top the frankie rolls with your favorite toppings before baking.
- Serve the frankie rolls warm with additional toppings, such as butter, honey, or syrup.
Conclusion:
Frankies in Blankies are a delicious and easy-to-make breakfast or brunch treat that the whole family will love. With a few simple ingredients and a little bit of time, you can create these flaky, flavorful rolls that are perfect for any occasion. Whether you're serving them for a special breakfast or brunch, or simply as a quick and easy snack, Frankies in Blankies are sure to be a hit. So next time you're looking for a tasty and satisfying recipe, give Frankies in Blankies a try – you won't be disappointed!
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