Tuesday, January 27, 2015


Maybe it's a chef thing... maybe it's a personal preference... maybe I'm just crazy...

When I'm cooking (especially at home) and trying to find new ways of making our favorite dishes while seeing what I can use up in the fridge, I feel inspired and courageous in my preparations. 

Pierogies... these delicious pockets of potato, sauerkraut, onion or cheese filled delights make me smile.  Whether homemade or bought prepared, it seems that everyone has their own particular way of serving them.  Scallions, chives, butter, sour cream, crispy bacon and cheese sauces are popular. 

Tonight I tried something new and was pleasantly surprised with the outcome in a way that will forever change my future menu's for this dish. 

  • 12 pierogies
  • 1 tablespoon vegetable oil
  • 1 large sweet Vidalia onion
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/3 diced vinegar peppers
  • 1 jalapeno pepper, seeded and diced
  • 1 stick unsalted butter
Cook pierogies in boiling water, leaving them slightly underdone (they will finish cooking when pan seared; this prevents them from getting mushy and falling apart). Drain and spread out in an even layer on a plate; set aside.

In a sauté pan, heat vegetable oil over medium heat.  Sautee onions until caramelization starts taking place, approximately 4-6 minutes stirring frequently.  If the onions start to stick as they do have a tendency to burn if the heat is too high, add 1 tablespoon of water to steam and release the onions and reduce heat slightly.  Add in salt, pepper and sugar.  Once thoroughly incorporated, add in vinegar peppers, jalapeno pepper and butter.

Once the butter is melted and the onions & peppers have cooked down (approximately 2 minutes), add in pierogies and reduce heat to medium-low.  Carefully brown both sides of the pierogies.

Serve with sour cream and chives.
Creamy Sweet Vidalia Onions & Vinegar Peppers
Boiled Pierogies Pan Seared Golden
Bon Appetite

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