Hellmann’s Mayonaise & The Frankies.

January 21st, 2012 § 0 comments

One of HG’s favorite cookbooks is The Frankies Spuntino Kitchen Companion & Cooking Manual. SJ introduced HG and BSK to Frankies 457 Spuntino Restaurant on Smith Street in the Carroll Gardens neighborhood of Brooklyn. Wonderful, forthright Brooklyn/Italian food with an emphasis on lightness and natural flavors. Memorable salads. HG/BSK have used the Frankies recipe for romaine hearts with Caesar dressing with delicious results. It’s not a Caesar salad, just a tasty, simplified dressing that uses Hellmann’s Mayonnaise instead of raw eggs. No croutons. Good. HG despises them. HG shares the Frankies fondness for Hellmann’s. The cookbook notes that Nobu Matsushita, the great Japanese chef of Nobu fame, uses Hellmann’s in his signature shrimp and lobster dishes. Good enough for Nobu. Good enough for HG. Of course, if you are doing aioli or rouille, hand whipped, made from scratch mayo is essential. But, for sandwiches, cole slaw, potato salad and a multitude of other dishes Hellmann’s is the stuff. And, when it’s post-Thanksgiving and Christmas turkey sandwich time, haul out that other ornament of the supermarket — Heinz Ketchup. Mixed with Hellmann’s (and some optional, chopped sweet gherkins) the resulting Russian dressing makes even dry turkey breast very palatable.

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