I saw this demonstrated yesterday by Jeff Mauro on The Kitchen. Looked SO good, so I have been gathering the ingredients to make it tomorrow night for my peeps. Make sure you get chilled sauerkraut. NOT in a can!!
(serves 6-8)
1 16 oz. package frozen cheese pierogies
2 T. unsalted Kerrygold* butter
1/2 cup chilled* sauerkraut, drained*
8 oz. good corned beef, sliced into 1/4" thick cubes or pastrami - that is what I am using*
1 T. toasted caraway seeds, in a dry skillet*
1 T. minced fresh chives
18,000 Island Dressing (recipe follows)
18,000 Island Dressing:
1 cup mayo.
2 T. gochujang
2 T. finely* diced pickled jalapenos
1 t. Dijon mustard
Bring a pot of water to a simmer. Add the pierogies and simmer until slightly soft, 5-7 min. Drain and pat dry. Preheat oven to broil. Heat a 12" ovensafe nonstick skillet over med. heat. Add the butter and heat until foaming. Saute the pierogies until golden brown, 4-5 min. per side. Remove from heat. Evenly sprinkle a layer of the sauerkraut on top of the pierogies. Then add a layer of the Swiss and finally, an even layer of the corned beef or pastrami. On the lowest rack, broil the mixture in the skillet until the cheese and corned beef are golden brown and the cheese is bubbly, 2-3 min. Garnish with the caraway seeds and minced chives. Serve with a squirt of 18,000 Island Dressing.
To make the dressing: Mix all ingredients together well in a small bowl; transfer to a squirt bottle*.
"Forgive others as your Heavenly Father has forgiven YOU!!"
Love,
MM
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