Mon Pirogue Food

PIEROGIES

Steps:

• Combine the flour, milk and 1/4 teaspoon salt in a food processor. Pulse until the dough forms into a ball.
• Roll out the dough on a floured board and cut into 2 1/2- by 2 1/2-inch squares. Drop about 2 teaspoons of mashed potato in the center of a dough square. Dip a finger in water, run it around the edge of the square, fold the potato inside and pinch the edges to seal. Repeat with the remaining dough and potato filling. Place the finished pierogies onto floured sheet pans.
• Bring a large pot of salted water to a rolling boil and drop the pierogies in. When they all float to the top, they are done, 3 to 4 minutes. Strain and place in a bowl.
• While the pierogies are cooking, in large skillet over medium heat, melt the butter. Add the onions and saute until medium brown, 6 to 8 minutes. Pour over the pierogies, gently toss and serve.

PIEROGI CASSEROLE

Steps:

• For the pierogi dough: Combine the egg, butter, sour cream, chives and salt with your hands in a bowl. Don't worry if the mixture is not uniform and, as with pie dough, don't overwork it. Add the flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate the dough at least 2 hours and up to 2 days.
• For the filling: Put the potatoes in a large pot and cover with 2 inches of cold water. Bring to a boil. Season the water generously with salt. Reduce the heat to maintain a simmer and cook until a knife easily pierces the potatoes. Drain and return the potatoes to the pot. Mash, slowly mixing in the hot cream and cold butter. Season with salt and pepper to taste and set aside.
• Warm the olive oil in a large skillet over medium-high heat. Cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer to a plate with a slotted spoon. Reduce the heat to medium, add the onions and toss to coat with the bacon fat. Season with salt and pepper. Cook, stirring frequently, until the onions are caramelized and sweet. Let cool.
• Preheat the oven to 350 degrees F. Butter a 13-by-9-inch casserole dish or metal pan.
• Roll out the pierogi dough with a rolling pin on a lightly floured work surface to a 1/8-inch-thick rectangle. Cut into 4-by-13-inch strips, re-rolling the scraps as necessary. You will need 14 to 20 strips.
• To assemble: Have the mashed potatoes, crisp bacon, caramelized onions, pasta strips and cheeses ready on a work surface. Arrange one layer of pierogi dough strips on the bottom of the buttered casserole dish, slightly overlapping the edges of the strips. Spread a 1/2-inch layer of potatoes on top of the dough. Top with some caramelized onions, bacon and a sprinkling of both Gruyere and farmer's cheese. Repeat the layers to use the remaining ingredients, finishing with the dough, followed by some Gruyere and farmer's cheese. Season the top with pepper.
• Bake until the casserole is bubbly and the cheese on top is golden brown, about 40 minutes. Let rest 15 to 20 minutes and then serve with a dollop of sour cream and a sprinkle of chives if using.

PIEROGI (POLISH DUMPLINGS)

Steps:

• To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
• For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
• To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
• Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
• Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

MON PIROGUE

Steps:

• 1. Crawfish Etouffee In a skillet, sauté onions, bell pepper, green onions, bay leaf, garlic, and parsley in butter and olive oil for 5 minutes. Add cornstarch and thicken for about a minute. Add crawfish tails, white wine, 1 cup of water and stir. Add white pepper, black pepper, cayenne pepper, and Tony. Cook on low for about 15 minutes. Add half and half then cook on very low for 5 more minutes. Set aside and keep warm.
• 2. Shrimp Scampi Melt butter in a skillet. Add garlic and olive oil. Let sauté for a couple of minutes (do not brown garlic). Add shrimp and sauté lightly. Add chopped mushrooms, oregano, basil, parsley, Tony and cayenne pepper. Stir for one minute then pour in sherry, and sprinkle in cornstarch. Saute for 3 minutes.
• 3. Smothered Alligator in Cream Sauce In a skillet, heat vegetable oil until it begins to smoke slightly. Add sugar in center of hot oil until sugar turns dark brown (could be black in some spots). Immediately add alligator meat into hot sugar oil. All pieces should be coated with the sugar and oil. Stir slightly. Add flour, onions, parsley, onion tops, garlic, peppers, Tony, and nutmeg. Stir a few times until the bottom of skillet turns brown. This is the seasoning roux. Pour in white wine and a 1 1/2 cup of water. Cover and smother for 15 minutes on low, stiring occasionally. Gravy will become thick, add half and half, butter and simmer for 5 minutes on very low. Set aside.
• 4. Eggplants (The Pirogues) Heat oil in a deep fryer at 375 to 400 degrees. Mix flour, Tony, black pepper, and white pepper in a flat dish. Wash, then dry eggplants. Cut eggplants long ways from the middle about ½ inch thick. You should get about three slices from each eggplant. Dip each slice one at a time into the flour mixture, then the eggs, then flour, then eggs, then seasoned bread crumbs. Press the bread crumbs into each eggplant making sure all sides are well coated. Deep fry the eggplants (Pirogues) until golden brown about 3 minutes. Set aside.
• 5. Grilled Catfish Coat each catfish with Italian dressing. Rub with garlic, paprika and Tony. Oil a section of a hot grill for 6 catfish. Add butter then grill each catfish on both sides until brown. About 2 minutes each side.
• 6. How to Serve Place each fried eggplant in the middle of a serving plate. Put a grilled catfish on top of each fried eggplant. Top each grilled catfish with crawfish etouffee. Put shrimp scampi (about 4 to 6 shrimp) on one side of your Pirogue and smothered alligator on the other. Sprinke with fresh chopped parsley. Voila! Taste Wonderful. Only hot garlic toast and a glass of Riesling could make this better. Chef Scott