chicharrones de puerco

” Steak + Salad = Bliss + Beauty “


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A Simple
  dinner tonight. Yet so good looking and so satisfying.
The  chicharrones de puerco  on the salad added much taste and texture.

Striploin
Chimichurri
Sauted mushroom with onion and garlic

Lettuce
Bologna
Gorgonzola
Radish
Onion
Scallion
Chicharrones
Raspberry Vinaigrette

Bon Appetit !   Life is Good !
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” Pepper Jack Stuffed Pierogies, Chicharrones, Corn, Radish & Peas “

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Last nights dinner took me to the polish corner of my kitchen,
where I found a modern version of a dish steeped highly in tradition   🙂

Pierogi
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Ingredients :

Vegetables and Garnish :

  • kernel corn, blanched
  • green peas, frozen
  • sliced radish
  • sliced chives
  • diced onions
  • chicharrones (fried pork rind)
  • garlic paste to taste
  • salt & pepper to taste
  • butter to saute

Method :

Saute onion in butter until translucent.
Stir into the mashed potatoes, add grated cheese and yoghurt,
season with salt and cayenne pepper, mix well.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,
mix well and 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 cutter or drinking glass.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 filling.Cook in boiling saltwater until dough is done, about 4 to 5 minutes,
depending on the thickest part of the dough. Remove with a slotted spoon, drain.Saute pierogi in butter until starting to brown, add onions, and garlic, saute until
translucent, add corn, peas, radish and salt and pepper to taste.
To serve, plate pierogies, spoon vegetables on top and sprinkle with chicharrones and chives.

Bon Appetit !   Life is Good !

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