CHUCK'S AWESOME POUTINE
Provided by Chuck Hughes
Time 2h
Yield 4 servings
Number Of Ingredients 14
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.
POUTINE
Provided by Chuck Hughes
Time 50m
Yield 4 servings
Number Of Ingredients 14
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.
BREAKFAST TATER TOT POUTINE RECIPE BY TASTY
Poutine for breakfast? Why not.
Provided by SpongeTowels
Categories Breakfast
Time 45m
Yield 3 servings
Number Of Ingredients 13
Steps:
- In a high-speed blender jug, add egg yolks, freshly squeezed lemon juice, salt, and cayenne pepper.
- Melt butter in a microwave or on stove top, until completely melted and very hot to the touch.
- Using high speed, blend the yolk mixture for 3-4 seconds, then gradually in a thin stream pour the hot melted butter into the blender jug, while it is still running on high speed. Check for desired consistency and taste, adding more salt, cayenne pepper as needed. The sauce will begin to thicken as the hot liquid begins to emulsify with the yolk mixture.
- Start by making a base with the tater tots, then layer on the shredded cheddar cheese, crumbled Italian sausage, crumbled bacon, sunny-side up or poached egg. Season with salt and pepper to your desired preference, then top with hollandaise sauce and a garnish of green onion.
- Serve while hot and enjoy.
POUTINE
The ultimate in French-Canadian junk food, poutine commonly features warm fries topped with cheese curds and gravy. This side dish is quick to fix with frozen potatoes and packaged gravy but has all the traditional greasy spoon comfort. -Shelisa Terry, Henderson, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Prepare french-fried potatoes according to package directions., Meanwhile, prepare gravy mix according to package directions. Stir in pepper. Place fries on a serving plate; top with cheese curds and gravy.
Nutrition Facts : Calories 244 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 465mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
SUNNY POUTINE
My favorite breakfast turned into a Canadian classic: Poutine! Use your favorite fries and hollandaise recipes to make this your own. I use baked fries; also tastes great on hash browns. This can be eaten for breakfast, lunch, or supper!
Provided by Chef V
Categories Breakfast Potatoes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Arrange frozen French fries in a single layer on a baking sheet.
- Bake in the preheated oven until golden, about 20 minutes; keep warm.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cool enough to handle.
- Heat a large skillet over medium heat; spray with cooking spray. Crack eggs into skillet; season with salt and pepper. Reduce heat to medium low, cover skillet loosely, and cook until egg whites are firm and yolks are still runny, about 3 minutes.
- Divide French fries onto 4 plates; sprinkle evenly with crumbled bacon. Drizzle each serving with hollandaise sauce, sprinkle with chives, and top with an egg.
Nutrition Facts : Calories 471.2 calories, Carbohydrate 28.9 g, Cholesterol 306.2 mg, Fat 30.8 g, Fiber 2.1 g, Protein 20 g, SaturatedFat 11.6 g, Sodium 1193.7 mg, Sugar 0.6 g
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- AUTHENTIC CANADIAN POUTINE. Tieghan Gerard at Half Baked Harvest offers a somewhat simpler recipe for Authentic Canadian Poutine. In her version, the potatoes are soaked in beer instead of being rinsed in water, and the gravy contains beer as well.
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