Taking poutine in a new direction out on the BBQ
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.
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.