(Family Features) From patio potlucks to backyard barbecues, summer is the ultimate time to kick back and enjoy delicious food with your favorite people. If you’re looking to add big flavor to your warm-weather menu, get inspired by these recipes from celebrity chef Jose Garces.
For a taste of Southern cooking, pair Classic Cheddar Pierogies with a buttermilk ranch sauce in Garces’s Chicken-Fried Pierogies. Also enjoy a delicious twist on an Asian favorite by serving up Garces’s Szechuan-Style Pierogies featuring savory Garlic & Parmesan Pierogies, one of 16 different varieties from Mrs. T’s Pierogies, which are the perfect canvas for your favorite ingredients and spices.
For more recipe inspiration, visit MrsTsPierogies.com.
Recipe courtesy of Chef Jose Garces
- 1 1/2 cups all-purpose flour
- 1 1/2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons freshly ground white peppercorn
- 1 teaspoon sweet paprika
- 1 teaspoon onion powder
- 1/8 teaspoon ground dried sage
- 1/8 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- 1 box (16 ounces) Mrs. T’s Classic Cheddar Pierogies
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 2 cups flour dredge (recipe below)
- canola oil
- large kosher pickles, cut into round slices
- ranch dressing
- To make flour dredge: In large mixing bowl, mix all flour dredge ingredients until thoroughly combined.
- To make pierogies: Bring large pot of water to boil. Place pierogies in boiling water until no longer frozen in center, about 2 minutes. Remove pierogies from water and cool in refrigerator 10 minutes.
- Place buttermilk, eggs and flour dredge in three separate bowls. One at a time, dip pierogies in buttermilk then in eggs and finally in flour dredge. Once all pierogies are dredged, fry in deep fryer at 350 F in canola oil, approximately 3 minutes until golden brown. Repeat flour dredge process with pickle slices and fry 3 minutes.
- To serve, place fried pierogies and pickles on serving plate. Serve with ranch.
Recipe courtesy of Chef Jose Garces
- 1/2 cup, plus 2 tablespoons, vegetable oil, divided
- 3 Arbol chilies
- 1/4 cup Szechuan chili sauce
- 4 tablespoons, plus 2 teaspoons, fresh minced ginger, divided
- 2 tablespoons, plus 1 teaspoon, garlic, minced (about 5 cloves), divided
- 1/2 tablespoon Szechuan peppercorns, toasted and ground
- 1/2 cup black bean garlic sauce
- 2 cups chicken stock
- 1 tablespoon thinly sliced scallion (white parts only)
- 1 cup ground pork
- 1 teaspoon soy sauce
- 1 tablespoon unsalted butter
- 1 box (16 ounces) Mrs. T’s Garlic & Parmesan Pierogies
- 1 tablespoon peeled edamame
- 2 tablespoons firm tofu, diced
- 1 1/2 cups bean sprouts
- Place 1/2 cup oil and chilies in saucepan. Cook over low heat 2 minutes, or until chilies turn brown. Remove chilies from oil and discard oil.
- Add Szechuan sauce to saucepan; cook 3 minutes. Add 4 tablespoons ginger, 2 tablespoons minced garlic and ground peppercorns; cook until fragrant, about 2 minutes. Add black bean sauce and cook another 2 minutes. Add chicken stock and bring to boil. Reduce heat to simmer and cook 20 minutes. Reserve.
- In saute pan, heat 1 tablespoon vegetable oil over medium-high heat. Add remaining ginger, remaining garlic and scallions; cook 1 minute. Add pork and cook 5 minutes, breaking up with wooden spoon. Add soy sauce and combine. Reserve.
- In saute pan, melt butter and remaining vegetable oil. Add pierogies and sear lightly, about 7 minutes on each side until lightly browned. Reserve.
- In large saute pan, combine Szechuan sauce, ground pork mixture, seared pierogies, edamame and tofu. Cook over medium-high heat until combined, about 2 minutes. Garnish with bean sprouts.
Source: Mrs. T's Pierogies
(Family Features) When planning a get-together with friends, finding the right playlist and inviting your favorite people over is easy, but planning the perfect menu can be daunting.
Whether it’s game day, the season premiere of your favorite show or just a casual night in, if you’re craving something satisfying and delicious, one simple solution is Mrs. T’s Pierogies.
You can easily add a creative twist to your menu by serving up bite-sized Bacon-Wrapped Pierogies, featuring Classic Cheddar Mini Pierogies, which are perfect for sharing. Or try adding some flare to your nachos by substituting chips with pierogies. Available in 15 tasty varieties, these potato-filled pasta shells are loaded with flavor and are the perfect canvas for all your favorite ingredients and spices.
Find more recipes to enjoy with your friends at MrsTsPierogies.com.
Prep time: 15 minutes
Total time: 32 minutes
- Nonstick cooking spray
- 1 box (12.84 ounces) Mrs. T’s Mini Cheddar Seasoned with Bacon or Mini Classic Cheddar Pierogies
- 14 slices bacon, sliced in half
- 1/4 cup brown sugar (optional)
- Heat oven to 400° F.
- Spray baking sheet with nonstick cooking spray. Defrost pierogies by placing in boiling water for 2 minutes or refrigerating overnight.
- Wrap half slices of bacon around each pierogy. Arrange pierogies on baking sheet. Sprinkle with brown sugar, if desired. Bake 16-18 minutes, or until golden brown, turning once.
- Optional: Saute wrapped pierogies 8 minutes, or grill 5 minutes until browned.
Prep time: 5 minutes
Total time: 20 minutes
- 2 boxes (16 ounces each) Mrs. T’s Classic Cheddar Pierogies
- 2 tablespoons butter
- 1 1/2 cups canned black beans, drained and rinsed
- 3/4 cup shredded Monterey Jack cheese
- Pico de Gallo (recipe below)
- guacamole (recipe below)
- sour cream (optional)
- pickled jalapeno peppers (optional)
Pico de Gallo:
- 2 Roma tomatoes, seeded and diced
- 1 small, diced red onion
- 2 tablespoons chopped cilantro
- 1 1/2 teaspoons lime juice
- 1/4 teaspoon salt
- 1 small, ripe avocado
- 1 seeded and minced jalapeno
- 1/2 Roma tomato, seeded and chopped
- 2 tablespoons thinly sliced green onion
- 1 tablespoon chopped cilantro
- 2 teaspoons lime juice
- salt, to taste
- pepper, to taste
- To make nachos: Saute pierogies in butter over medium heat, approximately 8 minutes on both sides.
- Preheat broiler. On large, oven-safe plate, arrange hot pierogies; sprinkle with black beans and Monterey Jack cheese.
- Broil until cheese is melted and bubbly. Top with Pico de Gallo and guacamole, and sour cream or pickled jalapeno peppers, if desired.
- To make Pico de Gallo: Mix together all ingredients and set aside. Serve on top of pierogies.
- To make guacamole: Cut avocado in half and remove seed. With spoon, scoop out inside; place in bowl.
- Mash avocado with fork until slightly chunky.
- Mix in jalapeno, tomato, green onion, cilantro, lime juice, salt and pepper. Serve on top of pierogies.
Source: Mrs. T's Pierogies