Franks-in-blankets are probably the favorite hors d’oeuvre of all time. Just watch next time you serve them or you’re at a party and a tray-ful of them comes around.
See those crowds swarming the server? Really, anyone in an outer circle or more than 10 feet away doesn’t stand a chance.
People make snarky remarks about franks-in-blankets and elitists say they don’t eat them (but take a closer look at the mouth crumbs they try to wipe off when caught polishing one off).
Yep, no matter what anyone says, these are #1.
So next Sunday when I have some cousins over for the afternoon, I’ll serve them. I could make my own, but the frozen kind is so good and so familiar that I will probably take the easy way out.
Instead I will heat up these Scallion Cakes. Another winning recipe I learned from Florence Lin at the China Institute many years ago. I made them today.
Of course I nibbled a few. The rest will freeze well in a plastic bag and I’ll get them hot for serving in a preheated 400 degree oven for 5-6 minutes (turn once). These are salty, crispy and yummy. Try some!
Scallion Cakes
3 cups all-purpose flour, approximately
1 cup boiling water
1/3 cup cold water
vegetable oil
kosher salt (about 1 tablespoon)
3-5 scallions, chopped
Place the flour in the bowl of an electric mixer (or food processor). Add the boiling water and mix at medium speed (or process) until a rough dough has formed. Pour in the cold water and mix until a dough forms. Knead (or process) for 3-4 minutes (or until a smooth dough has formed). If the dough is too sticky add some more flour. The dough should be soft and very slightly sticky. Cut the dough into 6 parts. Roll each piece on a floured surface into a circle about 10-inches in diameter. Brush each circle with vegetable oil. Sprinkle with equal amounts of chopped scallion. Roll the dough tightly into a snake. Form the rolled snake into a coil. Press down on the coil. Roll the coil on the floured surface into a circle about 1/8-inch thick (some scallions may pop through the dough). Repeat with all the circles. Keep the circles separated with foil or waxed paper. Heat a small amount of vegetable over medium heat in a saute pan large enough to hold the circles. Cover the pan and cook the circles one at a time for about 2 minutes per side or until browned and crispy. Remove the cover and cook for another minute or so if necessary. Add more vegetable oil as necessary. Drain on paper towels and cut each circle into 8 wedges. Serve plain or with hot chili oil and/or vinegar. Makes 48 pieces
If the Giants or Jets aren’t playing I’m not much interested in the Superbowl. It might have been okay if the New England Patriots were in it, since I live in New England, sort of (a lot of Yankees consider us lower Fairfield county folks New England-imposters). And maybe even if the Bears were in it because I went to college at Northwestern, in Evanston, Illinois and spent 4 years cheering on Da Bears, Cubs, White Sox, etc.
Frankly, Green Bay and Pittsburgh? Not interested so much.
But we always go to my brother and sister-in-law’s house on Superbowl Sunday. It’s been a tradition for years and years now, whether or not we watch the game or just switch TV channels occasionally to see who’s winning. They have an enormous TV that makes you feel as if you are in the stadium. Jeff makes the best fireplace fire and also the best popcorn (he uses an entire stick of butter). Eileen will surely make a turkey breast and fixins. So I guess my contribution will be hors d’oeuvre.
Instead of the usual guacamole or salsa, I’ll bring Scallion Cakes. They’re crispy wedges of fried dough filled with little bits of chopped scallions sprinkled judiciously with crunchy particles of kosher salt. Believe me, these things are like potato chips. You can never eat just one. I better make a double recipe to have in my freezer for when my kids come to visit. You don’t even have to defrost them — reheat them in a single layer in a preheated 425 degree oven for a few minutes on each side until they’re hot.
Scallion Cakes
3 cups all-purpose flour
1 cup boiling water
1/3 cup cold water
vegetable oil
4-1/2 teaspoons kosher salt
3 scallions, finely chopped
Place the flour in the bowl of an electric mixer. Add the boiling water and mix at medium speed until a rough dough has formed. Let cool for 2-3 minutes. Pour in the cold water and mix until the dough forms into a ball. Knead for 4-5 minutes or until smooth and elastic (you can do all this in a food processor). Divide the dough into 6 pieces. Using a rolling pin on a lightly floured surface, roll one piece of dough into a 10-inch circle. Brush the dough with about 1-1/2 teaspoons vegetable oil. Sprinkle with about 3/4 teaspoon kosher salt. Sprinkle with about one tablespoon of the chopped scallion. Roll the circle jelly roll style. Form the rolled dough into a coil. Press down on the coil to flatten it slightly. Roll the coil into circles about 1/8-inch thick (don’t worry if some of the dough breaks and the scallions pop through slightly). Repeat with the remaining dough, salt and scallions. Keep the circles separated. Heat a small amount of vegetable oil in a skillet large enough to hold the circles. Cover the pan and cook each circle, one at a time, over medium-high heat for about 2 minutes per side, or until browned and crispy. Add more vegetable oil to the pan as necessary for each circle of dough. Drain the fried circles on paper towels. Cut each circle into 8 wedges. Serve hot. Makes 48 pieces
