Subj : Just Because
To   : All
From : Dave Drum
Date : Mon Jul 12 2021 04:11:00

I came upon this very interesting recipe when looking for the formula
for Montreal Smoked Meat Sandwiches for an installment of my World
Sandwiches series. Since any sane person like poutine I figured, "What
the heck."

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mile End’s Smoked Meat Poutine
 Categories: Potatoes, Beef, Cheese, Sauces
      Yield: 2 servings

      1 pt Thick cut Russet potatoes
      4 tb Unsalted butter
    1/4 c  Fine chopped shallot
           Salt
      2 tb A-P flour
      2 c  Chicken broth
           Fresh ground black pepper
      4 oz Room-temp cheese curds *
      2 oz Warm, chopped up, smoked
           - meat, such as pastrami

  * having them room temperature helps the cheese to melt.

  To start the fries, rinse them thoroughly with cold
  water for a couple minutes to wash off all the starch.

  While your fries rinse, heat your oil to 275ºF/135ºC.

  Once the oil is hot, drain your fries and dry them very
  well to avoid splatter from oil. Gently put your
  potatoes in the oil and cook for approximately 3 to 4
  minutes or until the potatoes are tender.

  Place them on a sheet tray lined with paper towels to
  absorb any excess oil and let them cool down. While your
  fries are cooling, start your gravy.

  To make the gravy, melt the butter in a medium saucepan
  over medium heat. Add the shallots, season with a pinch
  of salt, and cook, stirring occasionally, until
  softened, about 5 minutes.

  Sprinkle the flour over the shallots and whisk until the
  flour has a toasted aroma and is light brown in color,
  about 2 minutes.

  While whisking, slowly pour in the chicken broth and
  whisk until the flour is incorporated and the mixture is
  smooth. Season with pepper and simmer until the gravy
  thickens and the flavors meld, about 20 minutes. Taste
  and season with additional salt and pepper as needed.

  Heat oil to 350ºF/175ºC, once the oil is hot, fry your
  blanched potatoes for 2 to 3 minutes or until golden
  brown and crunchy. Have a bowl ready with paper towel to
  drain the excess oil. Once you remove the fries from the
  oil, place them in the bowl and toss immediately with
  salt. It’s very important you do this so the salt sticks
  to the fries otherwise they will be bland.

  Place your fries on a plate or bowl, top with your
  cheese curds and smoked meat.

  Ladle 3 to 4 ounces gravy over French fries and cheese
  curds.

  Reprinted w/permission from Mile End.

  RECIPE FROM: https://food52.com

  Uncle Dirty Dave's Archives

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