Poutine

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Poutine

  • Servings: 2-4
  • Difficulty: easy
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This iconic French Canadian dish (pronounced Pou Tin) is so good it has been adopted by the rest of the country as well as south of the border and there is good reason for this. I mean who can resist the salty gooiness of Cheese Curds that have been melted over french fries by means of tasty gravy?

Let’s also not forget that when it comes to Poutine that anything goes as evidenced by Chef Chuck Hughes (Le Bremner and Garde Manger in Montreal) who won Iron Chef America with his Lobster Poutine.

I decided to make this as a side dish the other night simply because it is so easy and tasty but it’s also a great accompaniment for anything that has been grilled. You can also use it as a main dish or even a late night snack.

Cooks note: There are no real ingredient measurements for this dish as it really is a personal preference. Some people like more fries and less gravy while others load up with toppings and decrease the amount of curds. I used some measurement for fries based on my personnel preference.

Here’s how we do this one.

Shopping list:

  • Cheese curds
  • Beef gravy
  • French fries – 11 ounces for a full serving and 6 for a half.
  • Green onions, hot peppers

Putting it all together.

  1. If using frozen fries cook according to package instructions.
  2. While the fries are cooking make the gravy. Homemade is preferred however if you want you can used tin.
  3. To build your poutine simply put a layer of fries on the plate and top with curds, gravy and your toppings.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                          Bon Appetit

 

 

Bangers and mash

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The United Kingdom has given the world many wondrous things such as Stonehenge, The Highland games ,Knights, Castles, Damsels in distress and people such as Monty Python and the Late Benny Hill but they have also given us something else that is oft times thought of as bland, tasteless and just plain boring—— FOOD.

They have given us such things as English Fish and Chips, Yorkshire Pudding, Spotted Dick (that’s a pudding not some strange male disease) Steak and Kidney pie and one that I really like for its taste and simplicity… Bangers and Mash.

Now bangers and mash is very simply Sausage and Mashed potatoes with a vegetable, usually peas, and a beef gravy. This dish gets its name from the original type of English sausage that was used because when it cooked it would literally “bang” and pop in the pan.

The other great thing about this dish besides its simplicity is it is relatively inexpensive to make. The ingredients at the market I use would run about $15.00 and depending on the number of sausage in the package, usually 6, I could feed a family of 3 and they would be rather well fed.

Ingredients:

–         One package sausage— English bangers if you can find them or if not mild Italian will do

–         5 or 6 Medium Yukon Gold potatoes

–         4 Tablespoons butter

–         ¼ Cup Milk

–         2 Tins of No Name peas

–         2 Tins of beef gravy

Method:

–         Pre heat your grill to 350 degrees. If you don’t have a grill then pan fry on medium heat until done

–         While the sausage is cooking boil your potatoes on medium high until fork tender

–         Mash the potatoes and add the butter and milk and incorporate well

–         Heat the peas and the gravy in separate pots

–         When the sausage is cooked put some mashed potatoes on part of your plate and top with the sausage and gravy

–         Add the peas and enjoy

If you feel ambitious and the budget can handle it you may also wish to add some mushrooms to the gravy or sauté some onions.

In any event this is a “simple but tasty” recipe that also happens to be inexpensive.

Until next time…………

            Bon Appetit

Biscuits and gravy

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I’m not a morning guy which by extension means I’m not a breakfast person either or let’s say not a traditional breakfast type of guy. My breakfast may be anything from peanut butter toast to a fried egg and cheese sandwich however when the mood strikes me or we have brunch quests I will put out quite the spread and one of my favorites is Biscuits and Gravy.

This is the quintessential Southern breakfast dish which is right up there with Grits and one that I trot out when I have a lot of hungry people to feed.

Gravy Ingredients:

–         1 pound sausage meat

–         1 medium White onion – diced

–         2 Garlic cloves minced

–         1 Tsp salt

–         1 Tsp fresh ground pepper

–         4 Tablespoons all-purpose flour

–         3 Cups milk

Biscuits Ingredients:

–        2 cups flour

–        1/4 cup sugar

–        1 teaspoon vanilla

–        4 teaspoons baking powder

–        1/4 teaspoon baking soda

–        1 pinch salt

–        3 ounces cold butter, diced

–       8 ounces buttermilk

Method:

–         Preheat your oven to 350 degrees

–         For the biscuits combine all the dry ingredients in a bowl and whisk together until combined

–         Using two knives or a pastry blender cut in the butter

–         Slowly add the buttermilk and begin to mix all the ingredients trying not to overwork the dough

–         Turn out your dough on a table dusted with flour and knead for approximately 4 minutes (dust your hands with some flour so the dough will not stick)

–         Flatten the dough with the heal of your hand until it is about ¼ inch thick

–         Using a standard water glass cut out your dough and put it on a baking pan

–         Put the biscuits in the oven for approximately 12 minutes or until the top is golden brown

–         While the biscuits are baking heat a large frying pan and brown the sausage meat

–         When the sausage is browned remove it from the pan with a slotted spoon while RESERVING the grease in the pan

–         Add the onion and garlic to the grease and sauté until the onion is translucent, about three minutes.

–         Add the flour and whisk until blended— this is a Roux

–         Slowly add the milk while constantly whisking and you will see the gravy start to thicken

–         Add back in the sausage and salt and pepper to taste

–         Split a biscuit and pour the gravy over top.

Now I never claimed this was a healthy recipe in fact a friend of mine calls it a heart attack on a plate but this is just so darn good and when you add scrambled eggs, bacon or sausage and toast you just may die. The other thing I wish to point out is that this is not just a breakfast dish but one that can be used for dinner all on it’s own.

I hope you enjoy this one and if you try it be prepared to loosen your belt.

        Bon Appetit