Chucks Awesome Poutine Recipes

CHICKEN AND CHEESE POUTINE

Steps:

• Preheat the oven to 425 degrees F. Coat 2 baking sheets with cooking spray. Whisk the egg whites, paprika and 1/2 teaspoon each salt and pepper in a large bowl. Add the potatoes; toss to coat. Let the excess egg drip off, then spread out on the baking sheets. Mist with cooking spray and bake, flipping halfway through, until golden and crisp, 20 to 30 minutes.
• Meanwhile, coat a large nonstick skillet with cooking spray. Add half of the scallions; cook over medium heat, stirring, until softened, 1 to 2 minutes. Add 1/2 cup chicken broth. Whisk in the flour until smooth, then gradually whisk in the remaining 2 1/2 cups broth and the Worcestershire sauce. Simmer, whisking occasionally, until thickened, 6 to 8 minutes. Stir in the chicken and peas and warm through, about 3 minutes. (Add up to 1 cup water if the gravy is too thick.)
• Scatter the mozzarella evenly over the chicken mixture. Layer the fries and chicken mixture in bowls; top with the remaining scallions.

POUTINE

Steps:

• Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter). Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry or spin dry in a salad spinner.
• Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.
• Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.
• Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy.
• Put the fries in shallow dishes; top with the cheese curds and gravy.

CHUCK'S AWESOME POUTINE

Steps:

• Clean and peel potatoes. Using a French fry cutter, cut the potatoes into fries or, alternatively, cut the potatoes into desired size. Place the fries in a large bowl filled with cold water and let sit for 1 hour and up to 24 hours for extra-crispy fries.
• In a saucepan, heat the vegetable oil on medium heat and saute the shallots and garlic until translucent, about 3 minutes. Add the veal stock, ketchup, cider vinegar, peppercorns, and Worcestershire sauce and bring to a boil.
• Meanwhile, in a separate saucepan on medium-high heat, melt the butter. Add the flour and stir for 2 to 3 minutes, making a roux. Allow to brown slightly. Whip the roux mixture into the stock and let simmer for about 20 minutes, until reduced by half and thickened. Season the sauce with salt and pepper. Keep warm.
• In a deep-fryer set to 250 degrees F, blanch the fries in oil for about 2 minutes. Remove the fries and let them rest for about 5 minutes. Then, fry them again for about 2 minutes or until golden brown. Place on a paper towel-lined baking tray to absorb the excess oil. Salt and pepper the fries while hot. Remove the sauce from the stovetop and strain. Plate the fries in a shallow bowl, pour sauce on top and garnish with cheese curds.
• Cook's Note:.
• *Available in specialty cheese shops and online.