There are certain phrases that just don’t seem synonymous with the doyenne of domesticity, Martha Stewart, and “yellow mustard” and “cocktail franks” are two that come to mind. But believe it or not, in a recent issue of her Martha Stewart Living magazine, she had a recipe that included both and it was pretty darn tasty to boot. Although it won’t be making our holiday table, Cocktail Franks On a Baguette with Onion-Tomato Relish is definitely different enough for company and presents nicely. It was one of the starters I served at our recent holiday dinner with The Neighbors. Aside from heating up the cocktail franks and making the onion-tomato relish, the recipe has very little active time and comes together quite quickly. I loved the relish and the tang that the yellow mustard added, and let’s face it, they were pretty darn cute to boot. An empty plate at the end of the course signaled a hearty thumbs up all around, and this one is definitely a keeper for us.
When reading through the recipe, I was planning on toasting the baguette so it had a little bit of crunch, but when I was in the midst of getting dinner ready, I was totally in the weeds and didn’t have time, so I made it as written; it was probably better that way anyway. Martha knows her stuff, what can I say? Only thing I changed in the recipe was to double the amount of tomatoes to give the relish a more even balance between the tomatoes and onions, and would definitely go that route the next time. And yup, there will be a next time. Enjoy!
Cocktail Franks On a Baguette with Onion-Tomato Relish
Ficelles are thin baguettes, named after the French word for string. If you can’t find one, use a baguette.
1 tablespoon canola oil (I skipped and used Pam spray instead)
12 cocktail franks, separated if needed (I used 15)
1 ficelle or other thin baguette, split open lengthwise
Onion-Tomato Relish (recipe follows)
Yellow mustard, for serving
1. Heat oil in a large skillet over medium heat. Add franks and cook, turning occasionally, until golden brown and heated through, 6-8 minutes.
2. Spread cut sides of bread with relish. Place franks on top of relish. Serve with yellow mustard.
Makes about 1 cup
2 tablespoons canola oil
3 medium yellow onions (about 1-1/2 lbs total), finely chopped (about 2-1/2 cups)
1/3 cup canned diced plum tomatoes, with juice (I doubled)
1 teaspoon sugar
3 tablespoons plus 1 teaspoon cider vinegar
2 teaspoons coarse salt
pinch of cayenne pepper
1. Heat the oil in a medium skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to soften, about 7 minutes. Reduce heat to medium. Add tomatoes; cook, stirring occasionally, 10 minutes.
2. Stir in sugar, vinegar, salt and cayenne pepper. Cook, stirring occassionally, until onions are soft and mixture is shiny, about 20 minutes (if the onions begin to brown, reduce heat to medium-low). Serve warm or at room temperature. Relish can be refrigerated in an airtight container for up to 3 days.