Big Flavor Recipes for Labor Day Get-Togethers

Recipe courtesy of Chef Jose Garces

Flour Dredge:

• 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

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 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.

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.