POUTINE RECIPE | CHUCK HUGHES | FOOD NETWORK
Provided by Chuck Hughes
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 14
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.
CHILI FRIES RECIPE | SANDRA LEE | FOOD NETWORK
Provided by Sandra Lee
Categories appetizer
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Lay fries in a single layer on a baking sheet. Bake in preheated oven for 20 to 25 minutes, turning halfway through cooking, until crisp and golden.
- In a large pot over medium heat, break up ground beef and brown, stirring constantly to break up all the clumps to fine ground.
- Add remaining ingredients through the onion powder. Bring to boil. Lower heat and simmer for 30 minutes. Serve hot fries on a plate smothered with chili and topped with shredded cheese, if using.
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Aug 20, 2021 · Traditional poutine consists of 3 major parts: French fries (or potatoes), cheese curds, and gravy. You can find variations adding more toppings etc.. but traditional poutine usually requires at least these 3 things. Potatoes/Fries. The first layer of poutine …
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Feb 22, 2022 · There may be no more iconic Canadian dish than the famous poutine, which was originally developed in Quebec, and is now widely available across the country.And it is a dish worth celebrating. With its base of French fries topped with fresh cheese curds and a savory brown gravy, poutine is a demi-French take on chili cheese fries…
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From seriouseats.com
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Feb 22, 2022 · There may be no more iconic Canadian dish than the famous poutine, which was originally developed in Quebec, and is now widely available across the country.And it is a dish worth celebrating. With its base of French fries topped with fresh cheese curds and a savory brown gravy, poutine is a demi-French take on chili cheese fries…
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From myrecipes.com
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From homestratosphere.com
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HOW TO MAKE CRISPY FRENCH FRIES: THE SECRET REVEALED
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From thespruceeats.com
From thespruceeats.com
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SALCHIPAPA (PERUVIAN HOT DOGS AND FRENCH FRIES) RECIPE
Feb 16, 2022 · Yukon Golds are creamier and more flavorful than the russets most often used for French fries. Thick, hand-cut fries hold their own better under a pile of hot dogs. Triple-frying the …
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From seriouseats.com
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From dairybelleicecream.com
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