Chucks Awesome Poutine Recipes

POUTINE

Poutine image

Provided by Chuck Hughes

Time 50m

Yield 4 servings

Number Of Ingredients 14

Ingredients

6 to 8 large Yukon gold potatoes, peeled
1 tablespoon vegetable oil, plus more for frying
1 shallot, minced
1 small clove garlic, minced
2 cups chicken stock
2 cups beef stock
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1 tablespoon whole green peppercorns
1/2 teaspoon Worcestershire sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
2 cups cheddar cheese curds

Steps:

Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter). Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry or spin dry in a salad spinner.
Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.
Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.
Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy.
Put the fries in shallow dishes; top with the cheese curds and gravy.

CHUCK'S AWESOME POUTINE

Chuck's Awesome Poutine image

Make and share this Chuck's Awesome Poutine recipe from Food.com.

Provided by Chuck Hughes

Categories Potato

Time 2h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

6 -8 large yukon gold potatoes
1 tablespoon vegetable oil
1 shallot, minced
1 small garlic clove, minced
4 cups veal stock
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon whole green peppercorn
1/2 teaspoon Worcestershire sauce
2 tablespoons butter
2 tablespoons flour
2 cups cheddar cheese, curds* (See Cook's Note)
salt & freshly ground black pepper, to taste
vegetable oil, for frying

Steps:

Clean and peel potatoes. Using a French fry cutter, cut the potatoes into fries or, alternatively, cut the potatoes into desired size. Place the fries in a large bowl filled with cold water and let sit for 1 hour and up to 24 hours for extra-crispy fries.
In a saucepan, heat the vegetable oil on medium heat and saute the shallots and garlic until translucent, about 3 minutes. Add the veal stock, ketchup, cider vinegar, peppercorns, and Worcestershire sauce and bring to a boil.
Meanwhile, in a separate saucepan on medium-high heat, melt the butter. Add the flour and stir for 2 to 3 minutes, making a roux. Allow to brown slightly. Whip the roux mixture into the stock and let simmer for about 20 minutes, until reduced by half and thickened. Season the sauce with salt and pepper. Keep warm.
In a deep-fryer set to 250 degrees F, blanch the fries in oil for about 2 minutes. Remove the fries and let them rest for about 5 minutes. Then, fry them again for about 2 minutes or until golden brown. Place on a paper towel-lined baking tray to absorb the excess oil. Salt and pepper the fries while hot. Remove the sauce from the stovetop and strain. Plate the fries in a shallow bowl, pour sauce on top and garnish with cheese curds.
Cook's Note:.
*Available in specialty cheese shops and online.

Nutrition Facts : Calories 531.4, Fat 28.2, SaturatedFat 16.1, Cholesterol 74.6, Sodium 502, Carbohydrate 52, Fiber 4.2, Sugar 4.1, Protein 19

REAL POUTINE

Real Poutine image

An indulgence of fries, gravy and cheese. A Canadian specialty!

Provided by NIKKIJM

Categories Side Dish Potato Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 4

Ingredients

1 quart vegetable oil for frying
1 (10.25 ounce) can beef gravy
5 medium potatoes, cut into fries
2 cups cheese curds

Steps:

Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.

Nutrition Facts : Calories 707.6 calories, Carbohydrate 51 g, Cholesterol 78.2 mg, Fat 46.3 g, Fiber 5.9 g, Protein 23.8 g, SaturatedFat 18 g, Sodium 772.9 mg, Sugar 3.6 g

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