July 6: NY Style Franks w/ Peppers & Onion
POSTED: 5:35 am MDT July 6,
2008
Old fashion skin on frankfurters browned on the grill and served up NY style with sautéed Italian peppers and onions.
4 premium skin-on Frankfurters; Continental Sausage, Sabrett’s, Boar’s Head, etc.
1-2 TBS olive or canola oil
1 large yellow onion; peeled, split and sliced
1 med green bell pepper, sliced
1 medium red or yellow bell pepper, sliced
pinches of fine sea salt and ground pepper
1 tsp Italian herb medley, or 1 TBS fresh herbs
4 fresh rolls
Choose real frankfurters with natural casings – do not pierce skin. Preheat medium grill, place a heavy skillet on one side of the grill and preheat.
Add oil to preheated pan along with onions and stir fry to soften. Add frankfurters to the other side of the grill and grill with direct heat to brown and heat through, but do not cook until the crack open or explode.
Add peppers to the pan and season lightly with salt, pepper and herbs and continue to cook until crisp tender. Toast buns if desired.
Serve franks on buns topped with peppers and onions - condiments as desired. German variation: Serve over hot mashed potatoes with rustic bread. Serves 2-4 – Chef Michaelangelo (mick) Rosacci
4 premium skin-on Frankfurters; Continental Sausage, Sabrett’s, Boar’s Head, etc.
1-2 TBS olive or canola oil
1 large yellow onion; peeled, split and sliced
1 med green bell pepper, sliced
1 medium red or yellow bell pepper, sliced
pinches of fine sea salt and ground pepper
1 tsp Italian herb medley, or 1 TBS fresh herbs
4 fresh rolls
Choose real frankfurters with natural casings – do not pierce skin. Preheat medium grill, place a heavy skillet on one side of the grill and preheat.
Add oil to preheated pan along with onions and stir fry to soften. Add frankfurters to the other side of the grill and grill with direct heat to brown and heat through, but do not cook until the crack open or explode.
Add peppers to the pan and season lightly with salt, pepper and herbs and continue to cook until crisp tender. Toast buns if desired.
Serve franks on buns topped with peppers and onions - condiments as desired. German variation: Serve over hot mashed potatoes with rustic bread. Serves 2-4 – Chef Michaelangelo (mick) Rosacci
