Dr. BBQ makes Pierogi Poutine

TAMPA - Dr. BBQ is back and today he is making Pierogi Poutine.

Here is the recipe.

½ stick butter

1/4 cup flour

2 cups rich chicken stock at room temperature

½ stick butter

24 frozen potato Pierogi

1lb cheese curds

2 scallions sliced thinly on the bias for garnish

To make the gravy, melt ½ stick butter in a medium saucepan over medium heat.

Add the flour and stir until the butter and flour are combined.

Cook for a minute or two to get rid of the raw flour taste, then add the stock.

Mix well and bring to a simmer. Simmer until thickened, about 5 minutes. If the gravy is too thick, add a little more stock.

Check for salt and pepper and add if needed, then set aside.

Meanwhile, in a large skillet melt ½ stick of butter over medium high heat. In 2 batches, sauté the Peirogi, t