PEROGY + Chorizo

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Perogies | 7 | ea |
Chorizo | 3 | oz |
Sour cream drizzle | 1.5 | oz (wt) |
green onion | 1 | oz |
caramelized onion | 1 | oz (wt) |
canola oil | .5 | oz |
- Recipe Instructions:
- Plate: rectanglar plate
- Tools: SS Bowl
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Place FROZEN perogy into pasta water for 1 minute. The Perogies are ready to come out of the water when they float to the surface.
- 2. Remove, shake of excess water and place onto heated and oiled flat top with the caramelized onions, approximately 1 minute on each side until golden and crispy. Add the caramelized onions and heat as the perogy finishes cooking. Try not to agitate, and only flip once. Add Chorizo and cook until chorizo releases all of its oil.
- 3. Once the perogies are cooked, place with onions and chorizo at the bottom, and perogies on top in a criss cross manner. Garnish with sour cream drizzle and green onions
- 4. Serve immediately
- Allergy Information
- TBD