Milwaukee Post
Issue link: http://www.ifoldsflip.com/i/863148
12 • Milwaukee County Post • August 18, 2017 (Family Features) — From patio potlucks to backyard barbecues, sum- mer is the ultimate time to kick back and enjoy deli- cious food with your favorite people. If you're looking to add big flavor to your war m-weather menu, get inspired by these recipes from celebri- ty 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 differ- ent varieties from Mrs. T's Pierogies, which are the perfect canvas for your favorite ingredients and spices. For more recipe inspi- ration, visit MrsTsPierogies.com. C h i c k e n - F r i e d Pierogies Recipe courtesy of chef Jose Garces Flour Dredge: 1 1/2 cups all-purpose flour 1 1/2 tablespoons kosh- er salt 2 teaspoons freshly ground black pepper 1 1/2 teaspoons freshly ground white peppercorn 1 teaspoon sweet papri- ka 1 teaspoon onion pow- der 1/8 teaspoon g round dried sage 1/8 teaspoon dried thyme 1/8 teaspoon cayenne pepper Pierogies: 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 ingredi- ents 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 but- termilk then in eggs and finally in flour dredge. Once all pierogies are dredged, fry in deep fryer at 350 F degrees in canola oil, approximately 3 min- utes 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. S z e c h u a n - S t y l e Pierogies Recipe courtesy of chef Jose Garces 1/2 cup, plus 2 table- spoons, ve getable 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 peppercor ns, toasted and ground 1/2 cup black bean gar- lic 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 & Par mesan 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 tur n brown. Remove chilies from oil and discard oil. Add Szechuan sauce to saucepan; cook 3 minutes. Add 4 tablespoons ginger, 2 tablespoons minced gar- lic and g round pepper- corns; 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 sim- mer and cook 20 minutes. Reserve. In saute pan, heat 1 tablespoon ve getable oil over medium-high heat. Add remaining ginger, remaining garlic and scal- lions; cook 1 minute. Add pork and cook 5 minutes, breaking up with wooden spoon. Add soy sauce and combine. Reserve. In saute pan, melt but- ter and remaining ve g- etable oil. Add pierogies and sear lightly, about 7 minutes on each side until lightly browned. Reserve. In large saute pan, com- bine Szechuan sauce, g round pork mixture, seared pierogies, edamame and tofu. Cook over medium-high heat until combined, about 2 minutes. Gar nish with bean sprouts. Source: Mrs. T's Pierogies Chicken-Fried Pierogies Szechuan-Style Pierogies FOOD BIG FLAVOR for summer get-togethers