Poutine my Country Style

Oct 10 2016

Poutine is a national dish of Canada started in the late 50’s in Quebec. It is sold by all the major fast food places there besides pubs and poutine stands.  It is basically French fries and cheese curds with light gravy poured over. I first started making it several years ago and tried several recipes for the gravy. There are a lot of different recipes for it and other toppings to add. I love the stuff!

At our LTBBQ Ohio gathering this year Scally was making some with jerk chicken and using his favorite canned gravy St. Hubert’s. I wasn’t staying for the night he fixed it so he gave two cans of it. I can’t get fresh cheese curds here so don’t get the crunch they have. Scally said they like it better with shredded mozzarella because it melts for a nice gooey cheese. The cheese curds do not melt much. I made a batch using his gravy and mozzarella and we liked it that way too. I still have a can left for later.

My favorite gravy is country style and had an idea to use it in poutine. Most of the time I use Pioneer Brand Country Gravy mix instead of from scratch. It is so easy and to me as good as from scratch. I had some Ore Ida fast food fries to use and some of my pulled pork thawed for our supper tonight. For the cheese I had some shredded mozzarella and 4 state cheddar.

After preheating the oven for the fries took less than 30 minutes to prepare and serve. I had mine with the fries, some pulled pork and both cheeses then poured plenty of gravy over all. I topped with more of the cheddar and some fresh ground pepper. You can’t get much faster and easier for a delicious meal.

Ingredients

Making it up

My supper

Gooey, cheesy savory flavors

St. Hubert's Chicken Poutine

Jun 30 2016

Ever since the LTBBQ Ohio Gathering Scallywag gave me two cans of his favorite St. Hubert’s poutine gravy I have wanted to make some. I wanted to make my own fries too so needed good weather to do them outside. I don’t like to deep fry anything inside.

I did a brined spatchcocked chicken yesterday and pulled it for some chicken poutine. I had seasoned it with some Pappy’s Choice and stuffed some bacon and seasoning under the breast skin. It turned out good.

I hand cut some large russet potatoes for the fries and put them in a beer salt brine for about 4 hours, rinsed and dried well to fry. For the oil I used half vegetable oil and half lard in a 6 quart CI Dutch oven and basket. I also used shredded mozzarella instead of cheese curds. Scally said they like it better since it gets all gooey. I don’t have access to fresh cheese curds anyway to try the crunchy taste.

My wife made us a small salad & I had some blue cheese dressing on it and we toasted some English muffins.

I had the gravy heating in a saucepan and some of the pulled chicken heating in a skillet. I fried a batch of potatoes for the wife and served her then made up some for myself.

The wife and I both thought it was some delicious poutine. At first I thought I could have used more cheese on mine then 3 times the wife had to tell me I had cheese hanging from my chin! I had enough muffin left to sop up all the good gravy left on my plate!  Thanks for the gravy Scally!

The chicken

For the poutine

My salad

My supper