Spicy Perogies

I've fallen out of a regular blogging schedule. This is to be expected for those that know me. I am not very good at setting my own deadlines or maintaining some periodic task. (Just kidding about that last one, prospective employers :D )

I don't remember exactly what kind of mood I was in here; but I do remember I made fried perogies with various spices and it turned out quite well. This time I wanted to try making them spicy. Maybe I felt a cold coming on.

Note to self: If ever I forget why I made something the way I did I should just make up a story. It would be more interesting that way.

You will come to learn that I quite like onions. In the totally unintended spice array I have ginger--to somewhat balance out the spiciness--cayenne pepper, garlic salt, crushed red pepper, and paprika.











Fried the onions up in olive oil first, then added the perogies into the pan. I left the onions in there because I am lazy, didn't want to dirty another plate, and didn't want the onions to get cold.












This gives a little bit of an idea of how spicy these things got. This is pre-mix. I had put some spices on one side, then flipped the 'rogies, then spice'd them again. That's a lot of cayenne.

In hindsight, I should have used a better method to distribute the spices. The ginger and cayenne were spread by brushing them off a spoon. This resulted in very clumpy, uneven flavour distribution. As well, mixing all of the spices together before applying them could have allowed me to get better ratios.
The finished product looks yummy, but did not turn out as well as intended. The spice distribution was not very good, even after mixing everything together. It was also EXTREMELY spicy; so much so that no other flavours really came through. I also didn't fry the perogies enough. They were not crispy on the outside like I had intended them to be. Margarine or butter works a lot better for accomplishing that. Even though this dish had its moments, I think I could have added something sweet to balance out the intensity of the spicy flavours, like honey or brown sugar, or maybe even barbecue sauce. I had thought about using BBQ sauce, but wanted to just stick to spices since I use sauces in a lot of meals.

Two borks out of five.