Polish Pigs In A Blanket With Dill Slaw Salad Recipes

POLISH PIGS IN A BLANKET WITH DILL SLAW SALAD

Steps:

• Preheat oven to 400F
• Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon
• While the pan is heating up, cut a slit in each of the kielbasa pieces so that you can open them up like a book
• Place them cut side down into the pan and cook until they crisp up, 4-5 minutes (you'll have to do this in batches)
• While the kielbasa are crisping up, place a medium-size skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon
• Add the onion, mustard and about 2 tablespoons of vinegar to the pan with some salt and pepper
• Cook the onion until tender, 5-6 minutes
• With your kielbasa crisped and onions ready, dust your counter with some flour and roll out the pizza dough so that it's a couple of inches larger than its original dimensions
• Cut the dough into quarters by slicing it first widthwise, then lengthwise
• On one quarter of dough, lay a piece of kielbasa cut-side-up across it on a diagonal
• Stuff the kielbasa with some of the cooked onions and a handful of shredded cheese
• Pull the two free corners of the dough square around the kielbasa to wrap it up then transfer it to a baking sheet
• Repeat this process until you've wrapped of your kielbasa
• Drizzle each roll-up lightly with EVOO and sprinkle the tops with some caraway seeds and coarse salt
• Bake them until golden brown, 15-18 minutes
• When the roll-ups are almost done baking, prepare a salad to go along with them by whisking together the remaining vinegar and EVOO, dill and honey in a salad bowl
• Season the dressing with salt and pepper, add in the slaw mix and give it a good toss
• Serve each person one pig in a blanket with some slaw salad alongside

PIGS IN BLANKETS

Steps:

• Preheat the oven to 425 degrees F.
• Measure 2 cups of flour into a bowl, add the salt and grated cheese and mix lightly with a fork. Pour the milk into a measuring cup to come up to 1-cup mark and then crack in the egg and add the oil. Beat to combine, then pour into the dry ingredients, forking to mix as you go. You may, at the end, feel the dough's either too dry or too damp: add either more milk or more flour and fork together again until you've got a soft dough that's not too sticky to be rolled out.
• Break the dough into 2 pieces and roll 1 piece on a lightly floured surface. Scone dough is a dream to work with; in fact, I find it deeply pleasurable. Just roll as clumsily and heavy handedly as you like: no harm will come to it. You want a thin, but not exaggeratedly so, rectangle. A square wouldn't be the end of the world either, so don't start getting out the geometry set: this is the roughest of instructions.
• Cut the dough into approximately 1 3/4-inch strips, and then cut each strip at approximately 2 1/2-inch intervals so that you end up with a collection of small, raggedy oblongs (I just cut each strip as I go, but it's probably more efficient to do the whole batch of dough at 1 time).
• Take a cocktail sausage and put it at 1 end of an oblong at a slight diagonal and then roll up, pressing on the infinitely compliant dough to squeeze it shut, and then place on a nonstick baking sheet, or 1 lined with parchment. Carry on until you've finished all your strips and then get to work with the remaining dough. Three baking sheets should do it.
• Now, dip a pastry brush into the beaten egg mixture and paint on the pastry for a golden glaze. Put in the oven and cook for 12 to 15 minutes, by which time they should be puffy and burnished. Remove from the oven and let cool a little before giving them to the children.

PIGS IN A BLANKET

Steps:

• In a pot of salted boiling water, cook the cabbage leave for about 2 minutes. Drain on paper towels and allow to cool.
• Heat oil in a large skillet and cook onions until tender. Stir in green pepper and garlic and cook for three minutes. Stir in crumbled ground round and cook until meat is browned. Add thyme and season to taste. Stir in 1 cup crushed tomatoes and simmer gently for 2 minutes. Stir in cooked white rice and toss to coat. In a small bowl, mix together 1 cup crushed tomatoes and chicken stock and spread out in bottom of baking dish.
• Preheat oven to 350 degrees. Lay each cabbage leaf out flat ad place about 3/4 cup of rice mixture in center of leaf. Fold in sides of leaf and roll up. Place seam side down in baking dish. Cover dish with foil and bake for 20-30 minutes. Serve each cabbage roll up with a little sauce and garnish with chopped parsley

PIGS IN A BLANKET

Steps:

• Make the pastry: Cut each stick of frozen butter into four pieces and grate using a shredding disc in a food processor. Change to the regular blade. Add the 1 1/2 cups flour and pulse 15 or 20 times, until the mixture resembles coarse crumbs. Add the sour cream and pulse until the dough comes together. (This can also be done by hand, using a box grater to shred the butter, working the flour into it with your fingertips or a fork, then mixing in the sour cream.)
• Turn the dough out on a floured surface and knead briefly to form a smooth ball. Divide the dough in half and flatten each piece. Place each in a zipper-top sandwich bag, press out any air, seal the bag and use a rolling pin to roll the dough until it fills the bag, forming a square. Refrigerate two hours or overnight.
• Make the pigs in a blanket: Heat a 10-inch skillet, preferably cast-iron, on medium. If your cocktail franks came in a plastic package, pat them dry on paper towels. Place the franks in the pan and cook, turning, frequently, until they're lightly browned, 6 to 8 minutes. Remove from the pan and drain on paper towels. Let cool to room temperature.
• Remove dough from sandwich bags by cutting the bags and peeling them off. Roll each square of dough on a lightly floured board into a 9-by-12-inch rectangle that is about 1/8-inch thick. Cut each into four 9-by-3-inch strips, then cut each strip crosswise into six 1 1/2-inch sections. You should have 48 rectangles that are each 1 1/2 by 3 inches.
• Heat oven to 350 degrees. Line a baking sheet with foil.
• Place a cocktail frank on each piece of dough, across the rectangle so the longer side can be wrapped around the frank. Roll the dough around the frank, moisten the edge with water and press closed. Place each wrapped frank seam side down on the baking sheet.
• Bake until golden, about 25 minutes. Serve at once or let cool and refrigerate or freeze, then let come to room temperature and warm at 250 degrees for 15 minutes. Serve with mustard alongside for dipping.