Two Easy Summer Recipes by Chef Jose Garces

Food & Living
"Two Easy Summer Recipes by Chef Jose Garces"

Spend more time with your guests this summer and less in the kitchen with these two easy recipes by the acclaimed Jose Garces, chef and founder of Garces, his restaurant group. Recognized as a great talent, Garces began his culinary training in the kitchen of his paternal grandmother.

Known for his interpretation of Latin American cuisine, Garces created Szechuan-Style Pierogies and Pierogies Poblanos for Mrs. T Pierogies, tasty dumplings made with flavorful, quality ingredients – cheddar, parmesan, romano, and swiss cheeses with whipped potatoes folded into a pasta shell.

You can cook-up these delicious appetizers, which are ideal for carefree summer entertaining, just like a celebrity chef.

Made with chiles, ginger, and peppercorns, the Szechuan-Style Pierogies are colorful and full of flavor. The Pierogies Poblanos gets its satisfying zesty taste from poblano chiles, red bell peppers, and cilantro.

These recipes require minimal effort and are the perfect addition to casual, alfresco outings, backyard get-togethers, and picnics.

There is no doubt that these will be crowd-pleasers that will keep family and friends happy all summer-long.


Szechuan-Style Pierogies by Chef Jose Garces


1/2 cup, plus 2 tablespoons, vegetable oil, divided

3 Arbol chiles OR 1/2 teaspoon red chili flakes

1/4 cup Szechuan chile sauce (San-J brand recommended)

4 tablespoons, plus 2 teaspoons fresh minced ginger, divided

2 tablespoons, plus 1 teaspoon garlic, minced (about 5 cloves), divided

1/2 tablespoon Szechuan peppercorns OR black peppercorns, toasted and ground

1/2 cup black bean garlic sauce (San-J brand recommended)

2 cups chicken stock

1 tablespoon thinly sliced scallion (white parts only)

1 cup ground pork

1 teaspoon soy sauce

1 tablespoon unsalted butter

1 (16-ounce) box Mrs. T’s Garlic & Parmesan Pierogies

1 tablespoon peeled edamame

2 tablespoons firm tofu, diced

1 ½ cups bean sprouts


  • Place 1/2 cup oil and chiles into a saucepan and cook over low heat for about 2 minutes, or until chills turn brown. Remove chiles from oil and discard. Add Szechuan sauce to saucepan and cook for 3 minutes. Add 4 tablespoons ginger, 2 tablespoons minced garlic and ground peppercorns, cook until fragrant, about 2 minutes. Add black bean sauce and cook for another 2 minutes. Add chicken stock and bring to a boil. Reduce heat to simmer and cook for 20 minutes. Reserve.
  • In a sauté pan, heat 1 tablespoon vegetable oil over medium high heat. Add 2 teaspoons ginger, 1 teaspoon garlic and scallions, cook for 1 minute. Add pork and cook for 5 minutes, breaking up big pieces of pork with a wooden spoon. Add soy sauce and combine. Reserve.
  • In a sauté pan, melt butter and remaining 1 tablespoon vegetable oil. Add pierogies and sear lightly, about 7 minutes on each side or until lightly browned. Reserve.
  • In a large sauté pan, combine Szechuan sauce, ground pork mixture, seared pierogies, edamame, and tofu. Cook over medium high heat until combined, about 2 minutes. Garnish with bean sprouts and serve.


Prep Time: 15 minutes

Cook Time: 15 minutes

Serves: 4





Pierogies Poblanos by Chef Jose Garces

2 tablespoons extra-virgin olive oil

1/2 cup finely chopped leeks (white parts only)

1 shallot, small diced

3 teaspoons fresh chopped garlic (about 3 small cloves), divided

1 cup chicken stock

1/2 cup heavy cream

3 medium poblano chiles, roasted, peeled and seeded and cut into 1/4–inch strips* (see

directions below)

5 tablespoons cream cheese

1/3 cup chopped fresh cilantro

1 tablespoon unsalted butter

1 tablespoon vegetable oil

2 boxes (each 12.84-ounce) Mrs. T’s Mini Four Cheese Medley Pierogies

2 red bell peppers, julienned (seeds and core removed)

6 cremini mushrooms, thinly sliced

1 cup fresh corn, cut from the cob (canned or defrosted frozen corn is fine)

1/2 cup diced zucchini

1/4 cup crumbled Cotija cheese

Chopped cilantro for garnish



  • In a small saucepan over medium heat, combine olive oil, leeks and shallots. Sweat leeks and shallots until they are tender, about 5 minutes. Add 1 teaspoon chopped garlic and cook for 2 minutes.
  • Add chicken stock and heavy cream. Bring to a boil and reduce to a simmer over low heat.
  • Reduce sauce by half, about 20 minutes. Remove from heat. Place sauce in a blender with the chiles, cream cheese and cilantro. Blend on high until smooth and bright green. Reserve.
  • In a sauté pan, melt butter and vegetable oil. Add pierogies and sear lightly, about 7 minutes on each side or until lightly browned.
  • In a small sauté pan over medium heat, combine bell peppers, mushrooms, remaining 2 teaspoons garlic, corn and zucchini. Cook until vegetables are tender, about 3 minutes. Season to taste with salt.
  • Add poblano cream sauce and sautéed pierogies to vegetables, combine thoroughly. Garnish with Cotija cheese and chopped cilantro. 

*You can also simply julienne the poblano chiles and cook them with the other vegetables rather than pre-roasting them.


Roasted Poblano Chiles

To roast fresh chiles one by one on a gas stove, turn on one of the burners to high. Using tongs, place chiles one at a time over the flame, turning it until the skin is charred on all sides, about 5 minutes per chile. Alternately, dry-roast chiles in a sauté pan over high heat, turning them with tongs until charred on all sides, about 8-10 minutes.

Transfer charred chiles to a bowl and cover with plastic wrap – this will allow the skins to steam off. Once the chiles have cooled, use a damp kitchen tower to wipe the charred skins away from the flesh. Discard skins and stems, and cut open the chiles, scraping the seeds out with a knife.


Prep Time: 30 minutes

Cook Time: 15 minutes

Serves: 4