The Sipping Dad’s Boozy Poutine
The Sipping Dad’s Boozy Poutine
The Canadian classic gets a boozy kick.
It’s hard to improve on poutine, that Canadian favorite featuring french fries, cheese curds, and gravy. But Patrick McIlwaine, general manager at Murray’s Grand Central, did exactly that by using ingredients featuring his favorite spirits, like brandy-infused salami and bourbon-washed cheese. He describes it as the “perfect game day snack.”. As for what his mozzarella-loving 4-year-old thinks he does all day at work? “You cut cheese in half and then into triangles, and then boring stuff."
SHOP INGREDIENTS & PAIRINGS BELOW
The Sipping Dad’s Boozy Poutine
The Canadian classic gets a boozy kick. - Prep Time : 30 min.
- Cook Time : 30 min.
- Total Time : 60 min.
- Serves 2-4
Ingredients
- For The Poutine:
- 2 russet potatoes, washed and dried
- 1 Red Bear Tipsy Cow Beef & Brandy Dry Salami, 6 oz.
- ½ lb. Sartori Bourbon BellaVitano
- Vegetable oil
- ¼ cup unsalted butter
- ¼ cup all purpose flour
- 1 cup beef stock
- ½ cup red wine
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- For The Garnish:
- Salt
- Pepper
- Green hot sauce (we like Queen Majesty Jalapeno, Tequila, & Lime)
For the Fries:
- Cut potatoes into 1/4" thick strips and soak in cold water for 30 minutes.
- Thoroughly pat the potatoes dry.
- Fill a heavy duty pot with about an inch of vegetable oil and heat to 300 degrees.
- Gently lower a portion of the potatoes into the hot oil for about 3-5 minutes, without overcrowding the pan. Remove with a slotted spoon onto a baking sheet. Repeat with remaining potatoes.
- Heat the oil to 425 degrees, and gently place the potatoes back in the oil for another 3-5 minutes until crisp and golden brown, removing with a slotted spoon onto a wire rack over the baking sheet.
- Salt fries to taste while they’re still hot.
For the Gravy:
- As the potatoes soak, start making the gravy. Melt butter in a saucepan over medium heat.
- Add flour and cook, stirring, until your roux is dark blonde, about 5-7 minutes.
- Add beef stock and wine and whisk until smooth. If your gravy is too thick, add more beef stock until you reach the desired consistency.
- Stir in garlic powder and onion powder.
- Season with salt and pepper to taste, and keep on burner turned to low, stirring occasionally while you prepare the fries.
To Assemble:
- Cut cheese and salami into bite size pieces.
- Toss cheese and salami in a bowl with fries to get them well mixed.
- Transfer fries, cheese and salami onto a serving plate.
- Generously ladle gravy over fries.
- Top with dashes of hot sauce to taste and dig in.
