Ingredients with Measurements:
- 1 lb. of smoked meat, sliced thin
- 4 large potatoes, peeled and cut into fries
- 1 cup of beef gravy
- 1 cup of cheese curds
- 2 tbsp. of vegetable oil
- 1 tbsp. of Montreal steak seasoning
- Salt and pepper to taste
Special equipment needed:
- Deep fryer or large pot for frying
- Baking sheet
- Paper towels
Step-by-step instructions:
1. Preheat the deep fryer or pot of oil to 375°F.
2. In a large bowl, toss the potatoes with vegetable oil, Montreal steak seasoning, salt, and pepper.
3. Fry the potatoes in batches until golden brown and crispy. Drain on a paper towel-lined baking sheet.
4. In a small saucepan, heat the beef gravy over medium heat until hot.
5. To assemble the poutine, place a layer of fries on a plate or bowl. Top with a layer of smoked meat and cheese curds. Repeat until all ingredients are used.
6. Pour the hot beef gravy over the top of the poutine.
7. Garnish with additional cheese curds and chopped smoked meat, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 650
Fat: 35g
Carbohydrates: 50g
Protein: 35g
Substitutions for ingredients:
- Smoked meat can be substituted with pastrami or corned beef.
- Cheese curds can be substituted with shredded mozzarella or cheddar cheese.
Variations:
- Add chopped green onions or parsley for added flavor and color.
- Use sweet potato fries instead of regular fries for a healthier option.
- Add a fried egg on top for a breakfast poutine.
Tips and tricks:
- Make sure to pat the fries dry with a paper towel before frying to prevent splattering.
- Keep the cooked fries warm in the oven while frying the remaining batches.
- Use a slotted spoon or spider to remove the fries from the oil to prevent them from breaking apart.
Storage instructions:
Leftover poutine can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the poutine in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the poutine in a large bowl or on a platter for sharing.
Garnishes:
Additional cheese curds and chopped smoked meat.
Pairings:
Serve with a cold beer or a glass of red wine.
Suggested side dishes:
A side salad or coleslaw.
Troubleshooting advice:
If the fries are not crispy enough, increase the frying time or temperature.
Food safety advice:
Make sure to cook the smoked meat to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Poutine originated in Quebec, Canada, in the late 1950s and has since become a popular dish across Canada and the United States.
Flavor profiles:
Salty, savory, and cheesy.
Serving suggestions:
Serve hot and enjoy as a main dish or appetizer.
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Region: Canadian