Smoked Meat Poutine

Difficulty:
1/5

Ease of Preparation: Medium

Yield: 4 servings

 

Ingredients:

  • 2 pounds (907 g) Russet potatoes, scrubbed
  • Salt and pepper
  • ½ cup (120 ml) butter, divided
  • 2 tablespoons (30 ml) finely minced shallot
  • 2 tablespoons (30 ml) flour
  • 1 ½ cups (360 ml) chicken stock
  • ½ cup (120 ml) beef stock
  • 6 ounces (170 g) cremini mushrooms, cut into small wedges
  • Peanut oil, for frying
  • 14 ounces (400 g) cheese curds, room temperature
  • 8 ounces (250 g) Montreal smoked meat, coarsely chopped, warm
  • 2-3 green onions, thinly sliced

Method:

  • Cut the potatoes into ¾ inch (2 cm) fries. Rinse the fries under cold water for 1-2 minutes to remove excess starch.
  • Place the fries in a large pot, add just enough cold water to cover, salt heavily and place over medium-low heat. Allow the water to come to just a bare simmer. Maintain this gentle simmer until the fries are very tender, 15-20 minutes.
  • Carefully remove the fries from the water and transfer to a rack set over a rimmed baking sheet. Allow the fries to air dry for 15 minutes.
  • Transfer the tray to the freezer for 1 hour.
  • Meanwhile, in a medium saucepan over medium heat, melt ¼ cup (60 ml) of the butter. Add the shallots, season with salt and cook until softened, 4-5 minutes.
  • Add the flour and stir, until the flour smells toasted and is light brown, 2-3 minutes.
  • Whisk in the chicken stock, then the beef stock. Season with pepper. Allow the mixture to come to a simmer and simmer gently until gravy-like in thickness and all the flavors have melded, 20-30 minutes.
  • Keep the gravy warm on a back burner. Meanwhile, in a skillet over medium-high heat, melt the remaining butter.
  • Add the mushrooms to the butter and allow to cook undisturbed for 10 minutes.
  • Season the mushrooms with salt, toss and continue cooking for another 5-6 minutes.
  • Transfer the mushrooms to a plate and reserve.
  • In a large, heavy-bottomed pot, bring enough oil to deep fry in to 250 F (130 C). Frying in batches if necessary, cook the fries until puffy and slightly colored, 5-10 minutes.
  • Transfer the fries to a paper towel-lined baking sheet. (At this point, the fries can be stored in the refrigerator for up to 3 days, or cooled to room temperature and frozen in freezer bags for up to 3 months)
  • Heat the oil to 375 F (190 C). Return the fries to the oil and cook until golden brown and crispy, anywhere from 4-10 minutes.
  • Transfer the fries to a large bowl and season immediately with salt.
  • Divide the fries up into serving bowls. Sprinkle the mushrooms, cheese curds, and smoked meat over and around the fries. Ladle steaming gravy over everything.
  • Garnish with green onions and serve immediately.