Tak­ing pou­tine in a new di­rec­tion out on the BBQ

The Woolwich Observer - - LIVING HERE -

ONCE A RE­GIONAL IN­DUL­GENCE, pou­tine ex­panded across Que­bec be­fore be­com­ing a true Cana­dian com­fort food and then go­ing in­ter­na­tional – there are pou­tine cel­e­bra­tions in places as di­verse as ru­ral New Hampshire and down­town Chicago.

As it’s bar­be­cue sea­son, this ver­sion of the clas­sic brings the com­bi­na­tion of fries and cheese curds out onto the grill ... and steps it up a few notches for a fancier twist. The dish can be jazzed up even more with the ad­di­tion of ba­con, crum­bled sausage, hot jalapeño pep­pers or caramelized onion. You can even go with a pou­tine bar of sorts, putting each top­ping in a small bowl and al­low­ing your guests to mix and max some or all of the top­pings. There’s no pou­tine rule­book.

Bar­be­cued Pou­tine

5 un­peeled white potatoes, cut each into 8 wedges 1 can (284 mL) beef gravy 2 Tbsp, red wine (op­tional) 1 sprig fresh rose­mary 2 tsp. Worces­ter­shire sauce 1 Tbsp. olive oil 1/2 tsp. salt Pep­per 1-1/2 cups cheese curds (about 200g pkg.) 1 green onion, thinly sliced

In large pot of water, cover and bring potatoes to boil. Re­duce heat and sim­mer un­til just fork-ten­der, about 5 min­utes.

Mean­while, in medium saucepan, com­bine gravy, wine (if us­ing), rose­mary and Worces­ter­shire sauce. Bring to boil, re­duce heat and sim­mer 2 min­utes. Re­move from heat; dis­card rose­mary and keep warm.

Drain potatoes and pat dry. In large bowl, toss potatoes with oil, salt, and pep­per to taste. Place on greased rec­tan­gu­lar grill top­per in sin­gle layer. Grill, cov­ered, over medi­umhigh heat for 6 to 9 min­utes or un­til ten­der and golden brown, turn­ing oc­ca­sion­ally. Re­move potatoes from grill and place in 8-inch (20 cm) square foil con­tainer.

Re­duce heat to low. Sprin­kle potatoes with cheese curds; place on grill. Grill, cov­ered, un­til cheese is slightly melted, about 3 min­utes. Serve on in­di­vid­ual plates and driz­zle each with 2 to 3 Tbsp. of gravy. Sprin­kle with green onion.

Add other top­pings as de­sired.

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