Apple Butter Glazed Cocktail Franks Recipes

Steps:

• Heat the oil in a large skillet over medium-high heat. Sprinkle the pork chops with salt and pepper on both sides and cook, flipping once, until nicely browned and cooked to 150 degrees F or desired doneness, 5 to 7 minutes per side. Set the chops aside and reserve the skillet.
• Pour the chicken stock into the skillet and scrape with a wooden spoon to lift any browned bits. Add the shallots and cook, stirring occasionally, until the stock is reduced by half, about 4 minutes. Whisk in the mustard and apple butter. Turn off the heat and continue whisking until the sauce coats the back of a spoon, about 1 minute. Season as desired with freshly cracked black pepper.

Steps:

• Stir together brown sugar and hot water in a cocktail shaker to dissolve. Let cool, then add bourbon, lemon juice, and apple butter and fill with ice. Shake until well chilled, about 15 seconds. Strain into an ice-filled rocks glass. Garnish with orange twist and cinnamon.

Steps:

• In a medium saucepan over medium heat, mix the grape jelly and mustard. When the mixture begins to bubble, stir in the cocktail wieners. Reduce heat and simmer until serving.

Steps:

• In a bowl combine the masa harina and salt slowly adding the water until the dough can be rolled into a ball. Knead the dough on a floured surface for 5 minutes or until smooth. Wrap the dough in plastic wrap and allow to rest for 1 hour.
• Separate the dough into 24 equal pieces rolling them into little balls. Using a rolling pin roll out the dough so that it is about 1/2-inch thick. Place a cocktail frank on the edge of the dough and roll up tucking the ends underneath the frank. Repeat the process until you've used up all of the dough and franks.
• Preheat the oven to 350 degrees F. Place franks on a sheet pan and bake for 15 to 20 minutes or until golden brown.
• Serve with a side of spicy mustard.
• Cook's note: Masa harina is found in the Latin food section of your grocery store. The cocktail franks can be frozen for up to 3 months.

Steps:

• Make the franks: Whisk the flour, cornmeal, sugar and paprika in a large bowl. Add the egg and milk and whisk to make a thick batter, adding more milk if the mixture is too dry. Add 1/4 teaspoon salt, and pepper to taste.
• Heat about 2 inches vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Dip the franks in the batter, then carefully wrap a long curly fry around each. (If desired, thread the franks on wooden skewers before wrapping with fries.)
• Working in batches, fry the franks in the hot oil, turning, until golden on all sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels; sprinkle with salt.
• Meanwhile, make the dip: Whisk the Sriracha, lime juice and mayonnaise in a bowl. Serve with the franks.