Up next in 10
Classic Canadian Poutine | Cheese Fries
12K views
Jan 22, 2025
Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ ARIAT Clothing: Kent’s Favorite Ariat products - https://bit.ly/3LdR2gn Save 10% off your first Ariat order: http://bit.ly/3JXvfst Used in this video: Cowboy Apron https://www.kentrollins.com/shop Chili Seasoning https://www.kentrollins.com/shop Propane Camp Stove https://amzn.to/3rSzAqF Enamelware https://amzn.to/3m07G9k Stargazer cast iron skillet https://bit.ly/2VOqiZ9 Lodge Dutch oven https://amzn.to/2WIThgZ OXO Spatula https://shorturl.at/ouEFW Rode wireless Go 2 mic: https://amzn.to/3seAQ7X Cowboy Hat: Chazhatz.com For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins
View Video Transcript
0:00
I've never heard of this dish and I've
0:02
never seen a cheese curd hardly ever
0:04
before but when you combine it all
0:07
together with that glorious gravy and
0:09
that's what I'm going to call it that
0:10
gra gravy is gloriously good this is my
0:13
favorite way to
0:14
[Music]
0:24
fry you know being a Okie I really don't
0:27
know about this poutine dish but I'm I'm
0:30
going call a friend of mine up there in
0:31
Canada and he going to give me the scoop
0:32
on how to figure this out and do it
0:35
right hello hello Trevor I'll be needing
0:39
some help I don't really know what a
0:41
poutine is a derivative of french
0:45
fries and something like a cheese Cur
0:48
usually it's cheese Cur up here but I've
0:51
seen it also with shredded cheese then
0:53
you put gravy on top of it just a
0:56
regular brown gravy or a beef gravy like
0:59
McDonald's make a poutin up here
1:01
McDonald's makes a poutin how do you say
1:04
this correctly I may not is it it's not
1:06
poutin it's poutin Puttin I'm want to
1:09
order some what ptin ptin wo y'all heard
1:12
that song North to Alaska we're going
1:15
north the rush is on but we ain't going
1:18
quite that far today but we are going
1:19
across the Canadian line up there to
1:21
visit our neighbors up there we want to
1:23
thank y'all so much too because we have
1:25
a lot of Canadian fans we do but we're
1:27
talking about Putin and it is
1:30
sort of like the American version of
1:32
cheese fries but hey can I tell you
1:35
before we get going you're looking
1:36
awfully sharp and stylish today I am
1:39
youen you haven't worn that shirt in a
1:41
while no and the good Folks at arot they
1:43
always keep me looking good let me see
1:45
the full like give me a little give me a
1:47
little walk
1:48
[Music]
1:50
about is that your model walk yes I
1:54
think we need to work on it so we're
1:56
doing a Canadian episode but we've got
1:58
your uh paniolo shirt on I think it's
2:02
what you call what do they call that a
2:05
crossover yes so we're bringing two
2:07
communities together we want to thank
2:09
Ari again for sponsoring this video cuz
2:11
they always keep me looking good be sure
2:13
and check that link down there below
2:15
because you can look it probably even
2:16
better than I am it originated really in
2:18
rural Quebec in the early and it's
2:22
actually Quebec is the proper I don't
2:25
know I'm just I'm a southerner but I
2:27
think it's Quebec welcome to with Alex
2:30
tbec is that he was Canadian he was
2:34
really started in rural Quebec in the
2:36
early 1950s they got to notice in in
2:39
this restaurant in Drummondville that
2:42
people were ordering the fries and then
2:44
ordering this special gravy in putting
2:46
on there and then he was ordering cheese
2:48
curds so the guy that just owned the
2:49
place said hey I'm going to make this
2:51
and I'm going to make it famous really
2:53
when you translate the word Putin it
2:56
really comes out to roughly a mess so
2:58
this Oki is going North and we're going
3:00
to try this famous Canadian dish first
3:03
thing we're going to start up with is
3:04
get that cast iron skillet over here on
3:06
about medium heat and melt us one stick
3:09
of butter in there so about a four of a
3:12
cup of flour now I don't want you to
3:13
pour it all in there at once I just want
3:15
you to start gradually but we got to get
3:18
this to going get it browned up we got
3:20
to let this brown up to where it gets
3:22
sort of a golden brown color gravy down
3:25
here in my country I would say 80% is
3:27
creamy white gravy you know we've been
3:30
cooking this about 4 minutes and don't
3:31
run off and leave it I mean you need to
3:33
sort of constantly stir it you don't
3:35
want to burn that butter but or the
3:37
flour either but you want to Brown this
3:39
up for my good friends in Canada they
3:42
use a mixture of beef broth but also to
3:46
that beef broth chicken broth as
3:50
well so we're going to add about a thir
3:53
as much of chicken
3:55
broth and we're going to bring this back
3:57
to a good simmering Bowl here here now
4:00
when I put that beef broth and chicken
4:02
broth in there it just come right out of
4:03
the ice box if you want to save yourself
4:05
a little time cuz I'm going have to cook
4:06
this longer go ahead and warm that up in
4:08
a microwave or you can put it in a sauce
4:10
pot and warm it right there on the stove
4:11
and then just add it to
4:14
[Music]
4:19
it we've been cooking this about
4:21
probably another 4 minutes to get this
4:24
to thicken up from the Rue that is there
4:26
I need it to be thicker than this cuz
4:28
it's got to sticks to them fres sticks
4:30
it's got to stick to them fries it does
4:32
so little corn starch little water just
4:35
going to add about half of it to start
4:37
off with to see if we can get this
4:40
thickened where it meets Major's
4:42
approval but this gravy is Silky Smooth
4:45
it is this spatula I'm telling you it is
4:48
the best gravy maker in the world
4:50
because if you got any lumps in there
4:52
you'll get them out with this thing
4:53
because my grandmother always told me it
4:55
ain't good gravy if it's got lumps in
4:58
it same thing I'd season white gravy
5:01
with that is coar ground black pepper
5:04
you don't really need any sodium in it
5:06
because chicken broth and beef broth a
5:09
lot of times have quite a bit of salt to
5:12
them keep giving it a stir and I can
5:15
already tell that that amount right
5:17
there is going to get us thick enough
5:19
we'll uh make this gravy always make it
5:22
first you can keep it warm and if you
5:24
need to thin it when we get ready you
5:26
can always just add a little more broth
5:28
to it so I'm want turn this heat down
5:30
even lower and we'll get started on them
5:35
fries so let's talk about fries and it
5:38
can't be just any o ordinary fried
5:40
potato that you're going to throw in
5:41
there you got to start with a good fried
5:43
potato but you want it to get it really
5:45
extra crispy if you can and you can
5:48
because we're going to show you how
5:49
because it's got to stand up in all that
5:51
good gravy mixture that's going to be
5:53
floating over the top now you know we
5:55
started doing this really traditional
5:57
and you knew Cowboy Kent was going to
5:59
what throw a kink in it from okieville
6:01
we was because normally you would just
6:03
fry the potatoes and you'd be done but I
6:06
want to make them crispier than that and
6:07
I've learned that I really love some
6:10
corn Masa yes cuz we're going to add a
6:14
little chili seasoning to it and you
6:16
don't have to use chili seasoning or you
6:18
can just fry right there to it but folks
6:21
there's a very unique taste that comes
6:23
from this and even though that gravy had
6:26
butter in it Shen I don't think we've
6:28
had enough butter in this re you don't
6:29
think so I don't think so so I had two
6:33
sticks over here melting we're going to
6:35
pour right in
6:36
here because you know if I'm probably
6:39
noted to be and I don't mean this in a
6:42
bad way famous for frying something what
6:44
was it Chen chicken fried steak and we
6:46
would always double baptize a chicken
6:48
fried steak right now you have your what
6:51
are you using a pound of does it have to
6:53
be the extra crispy fast food that you
6:55
say no you can just get regular Sho
6:57
string potatoes or you can cut your own
6:58
but if you're do do it make sure it's a
7:00
rusted potato so we going to put some in
7:02
this
7:04
butter got them in that butter we do
7:07
let's get them over here in that Masa
7:08
and chili powder and give them a
7:11
coating if some of them are froze
7:13
together make sure you break them
7:15
apart now I'm going to try to separate
7:17
these out of here we're going to put
7:20
them right there till we can get the
7:21
rest of them in
7:23
there and I hope you Canadian Folks up
7:25
there our fans y'all aren't really down
7:27
on me too much for changing this recipe
7:29
up a little but I think you might ought
7:31
to try this because hey me and Shan had
7:33
them again this morning and they are
7:36
what you call pretty good eating well we
7:37
got the first round done there but it's
7:39
time to double baptize it is so back in
7:42
the butter it is and this is just like
7:44
anything else you fry I think you need
7:46
to let these set a minute before they
7:48
actually go back in the fry oil and
7:50
today we're using peanut oil to fry with
7:53
we're going to put these on this end
7:54
right here so they'll stay
7:58
separate
7:59
[Music]
8:02
o temp is ready to go we have heated to
8:05
a little over 350 about 355 is where I
8:08
like to start because these cold fries
8:09
is going to slow it down a little so
8:11
we'll check that temperature
8:12
periodically I like to sort of get these
8:14
shake off any excess it might have and
8:17
don't just throw them in there sort of
8:19
drop them in there
8:20
gingerly we're not going to fry them all
8:22
at one time because we don't want
8:24
overcrowding in the
8:25
Lifeboat Pig says I just need one really
8:28
bad
8:30
you want to stir these around
8:31
occasionally and you want them to get
8:33
really good and golden brown and crispy
8:36
make sure you got a wire rack something
8:38
you can drain them on for just a minute
8:40
and then we'll go to warming that gravy
8:41
back up we are getting oh so
8:43
[Music]
8:58
close
9:01
[Music]
9:07
well them fries is crispy I don't had me
9:09
one to try out but if you're going to
9:10
season them get you one right when it
9:12
comes out of
9:13
there see if it needs anything that
9:16
chili powder done the trick for me but
9:18
you want to season a fry right when it
9:19
comes out of that hot grease because
9:20
it'll stick to that so let's talk about
9:23
cheese Shen you're a cheese curd fan
9:25
right I love cheese curds really a
9:27
cheese curd is what also called I don't
9:30
know if anybody else calls it this but
9:31
it's squeaky cheese where I come from
9:33
why why do you call it squeaky cheese I
9:35
think it's because stir the gravy
9:37
sometimes when you bite into it it makes
9:39
a squeaking
9:42
sound really when you talk about cheese
9:44
cured it's just cultured milk is really
9:47
all it is so we don't find a lot of it
9:50
down here that's why there's only one
9:52
sack and uh when I was speaking to
9:54
Trevor today he told me he said if you
9:56
can't find it it'll be okay for you to
9:58
use some some mozzarella so we got some
10:01
of that too take this cheese out of the
10:03
ice box when you start this process so
10:06
is sort of at room temperature that way
10:08
when everything gets combined together
10:10
you're good to
10:11
[Music]
10:21
[Applause]
10:21
[Music]
10:28
go
10:29
[Music]
10:36
[Applause]
10:45
[Music]
10:57
I'm ready to go to Canada I am J I'm
10:59
going to give this a little hit of black
11:01
pepper just cuz I think it might need it
11:04
you know I really had no idea what this
11:06
was this did you not no well I had never
11:08
heard of it in my life before but uh I'm
11:12
thinking it's a done deal right there
11:15
thank you Canadian
11:21
folks oh my go okay so describe like the
11:24
gravy flavor to
11:25
me it is like the richest brown gravy
11:29
I've ever eaten in my life but it just
11:32
sticks to them fries so well and they
11:34
still some crunchy going on in them
11:36
fries but then you get that little hint
11:38
of that cheese that sort of melted all
11:40
in there with it
11:43
and it's Sunday dinner at its best but
11:46
also fast food look
11:49
out I don't know what kind of dance they
11:54
do but I ain't going to dance long
11:57
because I'm going to have me another
11:59
bite if you can't find cheese curds a
12:02
lot of people sometimes are using
12:04
shredded cheese but Trevor give me a
12:06
good ideal and I think it would be
12:07
really good if you use some shredded
12:09
monterey jack on there or maybe some
12:11
pepper jack on there I think it would be
12:13
really good such a great cultural dish
12:15
it is and thank y'all for venturing
12:17
north of the border with me cuz I had a
12:19
great time I was really shocked and
12:20
surprised wasn't you Shan about what
12:22
this is about and what it tastes like
12:24
I'd like to give a special shout out too
12:26
to ariet for sponsoring this video and
12:28
remember whether it's a gift ideal or
12:29
you're just trying to update your spring
12:31
wardrobe or what you got going on
12:33
throughout the summer to be looking good
12:34
be sure and check that link out down
12:36
there below but it is with great pride
12:38
honor and privilege that I TI my hat to
12:40
all our servicemen and women and all the
12:42
veterans that have kept that old flag of
12:44
flying no matter where you be rest of
12:46
you get up in here cuz I got something
12:48
to tell you remember let's do something
12:50
good for everybody today because we got
12:52
to be a better neighbor and a better
12:53
friend it starts with me and starts with
12:55
you God bless you each and everyone I'll
12:58
see yall down the Putin
13:01
Trail Putin no it's not Putin I can't do
13:05
that I'm sorry poutin say it for me
13:08
again ptin poutin you got to emphasize
13:11
the tin okay normally Shen y'all and the
13:14
viewers don't see me eat this much of
13:17
anything that I cook but oh my gosh this
13:20
is the best dish in a while it is this
13:23
is truly what's happening big big says
13:26
hey you're not lying this stuff is good
13:28
l
13:29
and where is the ma and look at dooker
13:32
dooker said instead of a tie a fry he
13:35
would rather have cheese come on all boy
13:38
Cletus you coming come on hurry up come
13:41
on Cletus come on come on Cletus you
13:44
just got up from a nap I cannot reach
13:46
any further than
13:50
[Music]
13:52
that so dainty like Cletus
#Condiments & Dressings
#Cooking & Recipes
#Culinary Training
#Gourmet & Specialty Foods