JBK's "Pierogi Makers" Corner

ssorllih
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Post by ssorllih » Fri Jan 31, 2014 18:08

Traditionally potatoes are a major component of chowders. It occurs to me that seafood mince filled pierogis could be a good substitute for the potatoes.
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jbk101
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Post by jbk101 » Fri Jan 31, 2014 19:15

ssorliih - Never tried them with any type of Seafood. To be honest never really thought about that possibility till you just brought it up :smile:
I could see a Crab or Shrimp filling making a tasty Pierogi :wink: Will have to give that some thought and maybe even some research into that possibility :?:
I have always said that you could make any kind of filling, but I guess that since Mom never made them that way, that it never crossed my mind and they both loved fish (so do I - Wife not so much)
The Polish eat a lot of fish with pickled herring being a national favorite. Every Polish Market I have ever been to always has some Pickled Herring on the Shelf.
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Post by nuynai » Fri Jan 31, 2014 19:31

Sam's sells a lobster and shrimp ravioli the Mrs. enjoys.. We make it with Alfredo sauce. Very tasty. Only thing I'd change, is add more stuffing.
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redzed
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Post by redzed » Fri Jan 31, 2014 19:41

Sorry Ross, good idea but hardly orignal! I have eaten shrimp pierogi with the filling prepared a couple of different ways. Googled some Polish cooking websites and there are recipes for salmon and other fish pierogi as well as other seafood. Not exactly Polish heritage recipies, but the Poles have adapted. Poles also make pierogi based on Italian ravioli, Thai dumplings and so on, and in the summer fresh fruit pierogi are consumed as a main and as a desert.
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Post by ssorllih » Fri Jan 31, 2014 20:34

I shall try it and report the results. I have a friend who is a no fur or feathers vegetarian. Fish is alright because they are never cuddly. I am always seeking new recipes that will please her.
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Krakowska
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Post by Krakowska » Sat Feb 01, 2014 10:29

Hey Ross, I just pulled up Restaurant Depots flyer for Capitol Heights Md and they have FRIENDSHIP Farmers cheese, $8.59 for a 3 lb. brick. Same one we buy in Buffalo that we use and also at RD in Tampa. It is the "dry" farmers cheese I call it dry cottage cheese. It is a 2 week sale best price I have seen in years.
We in Tampa this month have boneless fresh pork butt, cryovac $1.34 lb
Just a heads up Pal, Fred :cool:


http://www.restaurantdepot.com/flyers
Keep them safe until they all come home.
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