Pierpobage

Among the experiences the Soup Lady wishes to have before she shuffles off this mortal coil is to have a turducken.

Now it seems pretty unlikely that I will ever make one myself and judging from the preparation time alone, one would have to guess that this would not be a reasonably priced thing to order in a restaurant. But I do like the idea of food stuffed with food that is stuffed with food and so I have invented the slavic version: Pierpobage.

Oh yes - pierpobage. A pierogi stuffed with mashed potatoes that have been molded around sauted cabbage.

Is it not wonderful?

Imagine the excitement as you arrive in the dining room carrying a covered silver dish and announce to your guests that you have toiled long hours over the highly prized yet rarely seen Pierpobage! Oh my dears, I can actually hear the gasps of astonished delight. Well now, yes - it is the traditional Polish peirogi with potato and cabbage stuffing, but doesn't it sound so much less pedestrian by employing a colorful name?

Maybe this idea needs to be slightly more developed.

How about Pancheeries (pancake rolls filled with ricotta cheese and berries)? No? Well then - chilhotburgs (hot dogs with chili and ground beef sauce)? Don't tell me you've had them - I just invented them.

Maybe this isn't going to be as easy as I thought it would be. Hold on - I just had one more idea: Hamchickchee - boneless chicken breasts with a thin slice of ham and cheese rolled up with it , then the whole thing gets breaded and fried.

Yes, that's it - hamchickchee. If you see this around anywhere, remember that I invented it.

Comments

[june]

There are companies in Louisiana that sell frozen turducken already stuffed, all you have to do is cook it for 12-15 hours. You can get them to mail it to you, the average price is about $120. www.cajunstuff.com/tduckfaq.htm

[rockinronie]

Careful, John Madden looks the way he does from eating Turduckens.......how about pepproschick...no, it's not Ukranian, but Italian..I actually make this....pound a boneless chicken breast flat.....a layer of prosciutto, thinly sliced...add a slice of roasted red pepper....roll it up, skin side out.. bake twenty mins.....mmmmmmm