Saganaki with Chef Frank

This is not you grandmas saganaki. I have made a few modifications using flavors more familiar in Spain. All of these flavors compliment each other to make an easy & delicious dish that will impress your friends & family.

Special thanks to Kaserei Champignon for sponsoring this video
You can find Briette Dulce De Leche @

Film, Editing & Production:Karen & Frank Proto

Original music by:Max Ludlow & Brandon Schock

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Saganaki

3 tbsp olive oil
1 wheel Briette Dulce De Leche cheese
10 almonds toasted and rough chopped
3 dry figs quartered
1/2 cup dry sherry
Salt
Pepper
Flour

[limalicious]

Chef Frank: Never use a metal spoon in a non-stick pan.
Also Chef Frank: *serves from a non-stick pan with a metal spoon*

[misterbryton]

I was just thinking, "man it's been a while since Frank uploaded." Now I'm happy lol.

[characterslong]

I had the oportunity to work with chef Frank when he was in bwb, and he is one of the coolest chefts I had the honor to meet.

[SamRykerTV]

I just want to say I discovered you today on the chicken breast vid. And was hoping you had your own channel! I think your techniques speak a lot to how I cook but with a ton of refinement and control. :) Thank you for sharing your knowledge with cooking enthusiasts such as myself.

[KKLT]

I made this tonight. I added rosemary because we had it. One of the best things ever, and it's so easy!

Thanks Chef Frank!!

[benhen]

Always happy to see a new Video on your Channel. I love your Videos.
I made some Kässpatzn (cheesy german pasta) with the Briette, i added some „Bergkäse“, it was delicious.

[a.b.]

Chef Frank, I've been watching for years, all of your cameos on other channels, I'm so glad you've made your own channel now. Thank you for the inspiration and thank you for company.

[Sam-yoj]

Wonderful video, I'm not sure how i missed this when first posted, the variety of your recipes continues to delight.

[xxPenjoxx]

I was in Greece in mid May this year and was lucky enough to have this dish in a few places. The restaurants always used local honey and some used sesame seeds. The cheese itself was so delicious, I kept ordering it 😂

My two favourite dishes that I had there were Beef Stifado and Moussaka (and I hate aubergines!😮 which I hope shows you how delicious it was)

[juliabishop]

I love saganaki! This little Greek restaurant in my hometown has this as an appetizer and it's delicious 🤤 This looks like a fun twist, but I like the classic at the restaurant and it's lit up by a delightful granny😊

[CheBellaTelevisione]

I’ve learned so much about food from you. Keep up the good work

[VerhoevenSimon]

An enjoyable video as usual, so many nice cheeses to work with.

[DimitrisChr]

Try halloumi or fetta cheese in phyllo pastry. Fry it and then drizzle with honey and some sesame seeds.

[jeremymaccarthy]

Yay! Chef Frank is back! We missed you. I guess Epicurious is keeping you busy.

[charleshawkins]

That cheese wrapped in a crescent with cranberry sauce is perfect for thanksgiving!! Definitely on my list this year

[Absolei]

Thank you, Mr. Chef Frank! I'd really, really like to try this!

[FilippoX]

Here in Italy unfortunately I cannot find Briette.

In my area we prepare something similar and it's called tomino and here at home we usually cook it with speck.

Thanks for the recipe anyway, I will try to apply it to tomino :)

[OurKitchenClassroom]

That flambe moment was **definitely** dramatic, Chef!!! 🤣🤣🤣 Glad your overhead camera survived.
We enjoyed loads of fried saganaki during our summer in Thessaloniki a few years ago. Sometimes it was served with an herbed lemon sauce, and other times it was drizzled with honey. Haven't tried any that received the fire treatment yet; my Greek neighbor insisted that was an American thing. 😉

[taylorxblaine]

I just purchased a green-lid shaker bottle of ‘Parmesan’ cheese so clearly we’re not on the same page, but if we were, I’d make my saganaki just like that 👌🏼

[jilliemc]

Looks delicioso, Chef Frank! (I might try my own take on it but it might set off our smoke alarm. ;)