Canadian Poutine
No, it’s not pronounced like Putin, or Pou-Teeen. It’s Pou-TIN. Now that you can say it, you can make it!
Poutine is a uniquely Canadian dish, and it’s some of the best comfort food I’ve ever tried. It is a simple dish. There are three main ingredients: French fries, brown gravy, and cheese curds. In order to do this delicious dish justice, I’m going to go all out on the french fries so they’re super crispy and don’t get soggy in the gravy. I’m going to make a good brown gravy that you can use for this or any other dish (pou-tater tots?)
Now, there aren’t a lot of cheese curds available in Oklahoma, so mozzarella is a good substitute if you can’t find any. And if you can’t find any mozzarella, just use cheese curds. 😉
Make the Gravy First
Start by mixing up the corn starch and cold water until smooth. Set this aside to use to thicken the gravy at the end.
Whisk together beef broth, chicken broth, and coarse ground black pepper. Add the cornstarch a little at a time, stirring until you get your desired consistency. Keep warm while you make the french fries, stirring occasionally.
Tip: Use cornstarch and water to thicken the gravy. You can always add more broth to thin it later.
Cowboy Up Those Frozen French Fries
Melt a couple of sticks of butter and pour a little corn masa into a bowl. Take the frozen french fries, a few at a time, and dip in the butter and dredge into some corn masa mixed with Chili Seasoning.
Dip a handful of fries into the butter, then toss in the corn masa mixture. Shake off the excess. Repeat the process, and set aside on a wire rack or sheet of wax paper.
Preheat your fryer to 350 and fry in batches until fries are golden and crispy.
Seasonings Used in This Recipe
Mix up the Poutine!
Mix up the French Fries and the cheese curds, then top with gravy. Toss, and eat immediately.
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More Delicious Appetizers from Kent Rollins
Canadian Poutine - Cowboy Kent Rollins
Ingredients
- 2 tablespoons cornstarch
- 3 tablespoons water
- 3 sticks unsalted butter
- ¼ cup all-purpose flour
- 20 ounces beef broth
- 10 ounces chicken broth
- Pepper to taste
- 1 ½ to 2 pounds of frozen french fries
- 1 cup corn masa
- 1 tablespoon Kent’s Chili Seasoning or your favorite chili seasoning
- Fry oil
- 20 ounces white cheese curds
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together the cornstarch and water until smooth. Set aside.
- Add 1 stick of butter to a medium saucepan, over medium-low heat. When the butter has melted, sift in the flour. Mash and stir the flour with a flat spatula for about 2 to 3 minutes, or until lightly browned and smooth.
- Whisk in the beef broth and chicken broth. Bring to a simmer then slowly whisk in the cornstarch mixture. Continue to cook for 1 to 2 minutes, or until thickened. Pepper to taste. Set aside in a warm place.
- For the fry batter, add two sticks of melted butter to a shallow pan.
- In a medium bowl, combine the corn masa and chili seasoning.
- In batches, dip the fries in the butter then dredge into the corn masa mixture. Shake off any excess and dip back into the butter, followed by the corn masa to double coat. Shake off any excess and place on a baking sheet. Repeat with the remaining fries.
- Add about 3 inches of the fry oil to a deep fryer or Dutch oven and heat to 350 degrees F. Deep fry the fries in batches until golden brown and crispy. Remove from oil and drain on a wire rack. Note: if the gravy thickens too much before tossing, add a little more broth to reach the desired consistency.
- Add the fries to a large bowl. Top with cheese curds and gravy. Toss to coat. Serve immediately.