Spanish-style pierogies with chorizo, brava sauce and garlic sauce

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Spanish-style pierogies with chorizo, brava sauce and garlic sauce
 

*Makes approximately 6 small servings.  Recipe can be easily increased to serve more, and garnishes can be refrigerated for other uses.

By The Social  |   September 26, 2014 

Ingredients

Brava sauce:

• 7 roma tomatoes, each sliced into 4 lengthwise, stems removed
• 4 tbsp extra virgin olive oil, divided
• ½ tbsp sherry vinegar
• ¼ tsp paprika
• ¼ tsp smoked paprika
• 1 pinch cayenne
• 2 tsp Sugar
• ½ cup plus 2 tbsp water

Garlic sauce:

• 1/3 cup yogurt, plain, full-fat
• 1/3 cup mayonnaise
• 1-2 cloves garlic, minced
• sea salt, to taste

Celery and jicama salad:

• 1 jicama, peeled and sliced into matchsticks
• 1 stalk celery, diced
• 1 tbsp lemon juice, freshly squeezed

Chorizo crumbles:

• 1 chorizo sausage, casing removed and diced

Pierogies:

• 1 bag pierogies, potato and cheese filled, frozen store-bought
• 2 tbsp oil
• 2 tbsp butter, unsalted

Directions

• Preheat oven to 375 degrees F.  Arrange tomato slices onto a parchment lined baking sheet in a single layer and drizzle with 1 tablespoon of the olive oil.  Roast for 1 hour.
• Once roasted, transfer the tomatoes and the remaining ingredients for the Brava sauce to a blender and process until completely smooth.  Set aside.
• In a small bowl, add the garlic sauce ingredients and stir to combine.  Season with sea salt as desired and reserve for service.
• Combine all ingredients for the celery and jicama salad to a bowl and reserve.  
• In a non-stick pan over medium-low heat, add the diced chorizo and allow the heat to draw out some of the fat in the sausage, about 5 minutes.  Increase the heat to medium-high and sauté until crisp but not burnt.   
• Bring a large pot of water to a rolling boil.  Brush a sheet tray generously with oil and set this on the counter next to your stove (this will be for transferring the pierogies once they are boiled).  Add the frozen pierogies to the pot and boil until they begin to float, about 3 to 5 minutes.  Be careful not to overcrowd the pot; work in batches to maintain the boil.  Transfer to the oiled tray.
• Heat a non-stick frying pan over medium-high heat.  Add first some of the oil and then some of the butter so that the butter is nice and foaming.  Immediately add to the pan enough of the boiled pierogies to fill a single layer.  Fry until golden brown on both sides, adding more of the oil and butter as needed.  Serve immediately, garnished with both sauces, the chorizo crumbles, and the celery jicama salad.
• Enjoy!