Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Pappymn on August 29, 2013, 02:59:02 PM
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Went to the great Minnesota state fair today with 100,000 of my best friends. 90+ degrees today with a dew point in the 70's ......not comfortable.
Tried poutine today for the first time. 2 thumbs up to Canada on that one. Eh
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Poutine is seriously good eats!
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what is it?
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French fries with brown gravy and cheese curd.
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Excuse Me!
What did you say?!!!!!!! 8)
Ed
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It's a little bit of heaven is what it is! I'm sure I posted some I made with smoked chicken.. gonna try to find the post.
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This may seem odd to some of you but trust me!
Inspired by a regional Quebec dish Poutine that consists of french fries cheese curds and gravy..It is damn good!
I had no curds so I swapped with shredded mozzarella and added some smoked chicken.
Seasoned the meat like this..
http://i1087.photobucket.com/albums/j463/arenwhite73/Smoked%20Chicken%20Poutine/IMG_4806.jpg[/img]"](http://i1087.photobucket.com/albums/j463/arenwhite73/Smoked%20Chicken%20Poutine/IMG_4806.jpg) (http://"[IMG)
Keep the beer from freezing..
http://i1087.photobucket.com/albums/j463/arenwhite73/Smoked%20Chicken%20Poutine/IMG_4807.jpg[/img]"](http://i1087.photobucket.com/albums/j463/arenwhite73/Smoked%20Chicken%20Poutine/IMG_4807.jpg) (http://"[IMG)
Smoked the chicken for an hour and finished at 350.
All chopped up..
http://i1087.photobucket.com/albums/j463/arenwhite73/Smoked%20Chicken%20Poutine/IMG_4808.jpg[/img]"](http://i1087.photobucket.com/albums/j463/arenwhite73/Smoked%20Chicken%20Poutine/IMG_4808.jpg) (http://"[IMG)
Plated on top of crispy french fries and smothered in chicken gravy...
http://i1087.photobucket.com/albums/j463/arenwhite73/Smoked%20Chicken%20Poutine/IMG_4812.jpg[/img]"](http://i1087.photobucket.com/albums/j463/arenwhite73/Smoked%20Chicken%20Poutine/IMG_4812.jpg) (http://"[IMG)
Try it!! You will thank me!!!
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Love Poutine. Karen and the girls went to the "Great Get Together" last night - I had to coach softball.
Scallywag - that looks pretty darn good!
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Scally, any thing special about the gravy? Home made? Jar?
I know what I had today would have been better with a better gravy....it was still real good
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I used a jar of chicken gravy instead of the usual brown gravy.. now I'm hungry for some poutine.
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When I was in college, we'd sober up on a huge plate of french fries and gravy with cheese on top at Sweaty Betty's. I never knew it was fancy French food!
Hub
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I love it Pappy and some nice Poutine SW. I made it a couple of time with just shredded cheddar and then I finally found some cheese curds at Meijers. They say it is best if you can find fresh cheese curds. Don
Here is a recipe I used for gravy, not sure it is authentic Canadian or not but was good!
4 tbsp. unsalted butter
¼ cup flour
1 shallot, minced
1 clove garlic, minced
4 cups beef stock
2 tbsp. ketchup
1 tbsp. cider vinegar
1 tbsp. whole green peppercorns
½ tsp. Worcestershire sauce
Kosher salt and freshly ground black pepper
Canola oil, for frying
2 cups cheddar cheese curds
1. Heat butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add shallot and garlic, and cook, until soft, about 2 minutes. Add stock, ketchup, vinegar, peppercorns, Worcestershire, and salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Remove from heat, and keep gravy warm.
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I am not big on the brown gravy but wouldn't mind trying it with speckled white gravy!
Right Smoke? ;)
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Yeah......I can see this happening already. My wife comes home from son's business and I say: "Guess what I had for lunch today?"
You can send the flowers to the New Braunfels mortuary and the San Antonio VA cemetery.
Ed
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I am not big on the brown gravy but wouldn't mind trying it with speckled white gravy!
Right Smoke? ;)
I love a white speckly gravy. But, you need to try the brown stuff (make it a bit thin - add some more liquid) or a chicken gravy for poutine - it really makes it!
My really simple version:
BROWN GRAVY
Ingredients:
• 1/2 cup butter
• 1/2 cup flour
• 1 clove garlic, minced
• 1/4 cup ketchup (I like Hunts)
• 1 tsp Dijon mustard
• 1 tbsp Worcestershire sauce or some anchovy paste
• 11/2 quart cold beef or chicken broth (homemade or the best you can find)
• salt and black pepper to taste
Prep:
In a saucepan, melt the butter over medium-low heat. Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and smells like cooked pie crust, a chocolate roux. Add the garlic and cook for 30 seconds. Whisk in a cup of the cold beef broth, and then add the rest of the ingredients, except the salt and pepper.
Bring to a simmer, whisking, and then reduce the heat to low and simmer for 20 minutes, stirring occasionally. Taste / season with salt and pepper.
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Agree that the brown gravy and cheese curds make it. Nothing wrong with variations, but you've really got to try it the "traditional" way. Still laughing at how fancy the name makes it sound compared to what it actually is.
P.S. Ed - I'll be happy to "inherit" your smoker after your wife gets home. ;)
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If you folks ever find yourself in Springfield, you need to try our 'signature' dish.
The Horseshoe.
(sorry for the low light)
(http://lh5.ggpht.com/_CbvAIVzmFFM/TNhFvpHakTI/AAAAAAABQhI/zcX452TzoLg/s912/20101108115602.jpg)
From the bottom up... Texas toast. 1/4 (more like 1/2) pound of meat, this was corned beef. Huge pile of fries and a heavy coating of a special cheese sauce.
There are different meat options, hamburger is the basic one. Ham & Turkey are popular. For St Patrick's Day, I had a corned beef and cabbage shoe, and they used Guinness in the cheese sauce.
Yes, that is a pile of food. That pretty much was breakfast/lunch/dinner on a plate. I didn't eat again until the next day.
It's the sauce that makes the dish... Different restaurants have their own spin on it, but here is the original:
Springfield Horseshoe Welsh Rarebit Sauce Recipe
The original sauce used by Illinois legend, Leland Hotel's Chef Joe Schweska
* ½ pound butter
* 1 tablespoon salt
* ¼ pound of flour
* ¼ teaspoon cayenne pepper
* 1 quart and 1 cup of milk
* 3 tablespoons of Worcestershire sauce
* 2 ½ to 3 pounds chopped Old English Cheese
* 1 pint of beer
1. Melt butter, then add flour and milk. Stir in remaining ingredients except the beer.
2. Cook in a double boiler, stir into a creamy sauce. Add beer to sauce just before serving.
And the modern version..
Cheese Beer Sauce
2 egg yolks
1/2 cup beer
2 tablespoon butter
3 cups shredded sharp Cheddar cheese
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon red (cayenne) pepper
In a small bowl, combine egg yolks and beer until mixed; set aside.
In the top of a double boiler over hot water, melt butter and Cheddar cheese. Add Worcestershire sauce, dry mustard, salt, pepper, and cayenne pepper; stir until well mixed.
Add egg mixture, a little at a time, stirring constantly. Cook and stir until mixture thickens and begins to bubble around the edges.
Remove from heat and keep warm until sandwiches are assembled.
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Give it a try sometime, just don't tell your cardiologist....
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You beat me to it Squirt. This version of horseshoe sandwich is made with a breaded pork tenderloin. And as Squirt stated......have your cardiologist nearby when you eat one of these things. But they are good, as I am sure the poutine is as well. It's almost as the same person invented both.
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The horseshoe is awesome!
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Wow Squirt.. that is a plate of goodness right there! Sounds like a road trip to Springfield might be needed!
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Ted Nugent Likes it so much he wrote a song about it ;)
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I played my Junior hockey in Canada. We had to eat about 6,000 calories a day to keep from becoming stick figures. Poutine was often a part of that 6,000. Haven't had it for many years (maybe 50). Think about it once in a while.