Breaking News         Latest US News              New York News              Fx Tribune

How to Deal With German Shepherd Aggression
Oddly enough, despite being a lifelong Montrealer and a TV chef championing Canadian cuisine, Ricardo didn’t have his first poutine until he was 25.“It was at this fry shack on the side of the road while we were filming something for the Food...

Make Ricardo’s Beef Barbecue Sauce Poutine | Toronto Star

Oddly enough, despite being a lifelong Montrealer and a TV chef championing Canadian cuisine, Ricardo didn’t have his first poutine until he was 25.“It was at this fry shack on the side of the road while we were filming something for the Food...

Make Ricardo’s Beef Barbecue Sauce Poutine | Toronto Star

Oddly enough, despite being a lifelong Montrealer and a TV chef championing Canadian cuisine, Ricardo didn’t have his first poutine until he was 25.

“It was at this fry shack on the side of the road while we were filming something for the Food Network outside Montreal,” the 49-year-old recalls while whipping up a beef and barbecue sauced version of the Quebecois dish in the Star’s test kitchen. “For years I refused to do a poutine recipe because I felt it was something that you ordered at a restaurant rather than making it at home. Growing up, it never existed in my family.”

He also admits that he turned his nose up at the dish, preferring to cook more homey plates such as a tourtière or pot pie. But as he ate more poutine (after his wife bluntly told him to stop being a snob), he began to appreciate the dish that has become a stereotypical symbol of Canadian dining. It’s not the pinnacle of fine dining nor is it something that’s encouraged to be eaten on a daily, let alone, weekly basis, but he has to give the dish credit for its worldwide notoriety.

“We should be proud of creating something in the fast food world that’s not American and everyone can relate to,” he says. “How many times can you make something that’s like the new Big Mac and has been adopted worldwide?”

Since then, Ricardo and his kitchen team have come up with a handful of poutine variations in addition to the plain gravy and curds recipe. There’s one with a fish-based gravy and topped with shrimp, adapted from seafood restaurant Brise Bise in Quebec’s Gaspé Peninsula. A dessert version with a caramel sauce replacing the gravy, churros in place of fries and marshmallows rather than curds. Finally, a poutine where crispy oven-baked potato wedges and curds are smothered in a thickened barbecue sauce and ground beef mixture.

“You can’t choose what people love to eat, and there’s a simple reason why poutines are so popular: salt, sugar and fat. It gives you the same satisfaction as a slice of pizza or burger,” he says. “I love it when there’s a lot of sauce and cheese. You can’t be cheap on either, it’s not supposed to be dry and the curds have to be squeaky.”

To get that desired “squeak” from the curds, Ricardo suggests leaving the cheese to sit on the counter to warm up a bit rather than tossing them on the fries straight from the fridge. It’s this almost-room-temperature state that differentiates a poutine that’s just fine, and a poutine that connoisseurs want to eat beyond a drunken 2 a.m. bender.

“The poutine is just one part of who we are in Quebec and Canada, and we shouldn’t be snobs about food,” he says. “If people like eating it, then my job is to make it as good as I can.”

Beef Barbecue Sauce Poutine

For The Fries

2.2 lbs (1 kg) skin-on russet potatoes, cut into 1/2-inch (1.5-cm) thick wedges

2 tbsp (30 mL) vegetable oil

Salt and pepper, to taste

Preheat oven to 400 F (200 C).

Line a large baking sheet with parchment paper. Toss potatoes in oil on sheet. Season with salt and pepper. Arrange potatoes in a single layer, skin-side down. Bake for 45 minutes or until wedges are golden brown with a crispy crust and a soft centre.

Turn oven down to 200 F (100 C) and keep warm until ready to add to sauce.

For The Beef Barbecue Sauce

1 medium-sized onion, finely chopped

1 garlic clove, finely chopped

1 lb (450 g) lean ground beef

2 tbsp (30 mL) unsalted butter

Salt and pepper, to taste

1/4 cup (60 mL) all-purpose flour

1 tsp (5 mL) paprika

2 cups (500 mL) beef broth

1/4 cup (60 mL) ketchup

1 tbsp (15 mL) Worcestershire sauce

10 oz (280 g) cheese curds or grated cheddar

In a large skillet over medium-high heat, brown onion, garlic and beef in butter, breaking up meat with a wooden spoon as it cooks, about 10 minutes. Season with salt and pepper. Sprinkle in flour and paprika. Cook for 1 minute, stirring constantly. Add broth, ketchup and Worcestershire sauce. Bring mixture to a boil and simmer for 2 minutes or until sauce has reached desired thickness. Taste and adjust seasoning.

Transfer baked wedges to a large serving plate. Top with cheese and pour sauce on top. Serve immediately.

Makes 4 servings.

karonliu@thestar.ca

karonliu@thestar.ca

The Toronto Star and thestar.com, each property of Toronto Star Newspapers Limited, One Yonge Street, 4th Floor, Toronto, ON, M5E 1E6. You can unsubscribe at any time. Please contact us or see our privacy policy for more information.

Our editors found this article on this site using Google and regenerated it for our readers.

Breaking News Headlines

banner30
The broad left front is not delivered to Guillier
The broad left front is not delivered to Guillier
Bonet: "The Barcelona brand is dead, its recovery depends on the elections"
Bonet:
Colombia protests Venezuela for military incursion into its territory
Colombia protests Venezuela for military incursion into its territory
The water flows on Mars are actually sand, according to a study
The water flows on Mars are actually sand, according to a study
Police denounce a plague of mosquitoes in the dungeons of the courthouse of Tenerife
Police denounce a plague of mosquitoes in the dungeons of the courthouse of Tenerife
The Utopia of the ideal library
The Utopia of the ideal library
Yellen will leave the Federal reserve after the respite in the presidency
Yellen will leave the Federal reserve after the respite in the presidency
Hochtief, the German subsidiary of ACS, closes the loan of 15 billion for the purchase of Abertis
Hochtief, the German subsidiary of ACS, closes the loan of 15 billion for the purchase of Abertis
Rull and Turull ask to get out of prison because they have complied with the 155
Rull and Turull ask to get out of prison because they have complied with the 155
Junqueras requests his departure from prison without explicitly complying with the 155
Junqueras requests his departure from prison without explicitly complying with the 155
A second woman accuses Senator Al Franken of groping her.
A second woman accuses Senator Al Franken of groping her.
Gunned down the president of the Human Rights Commission of Baja California Sur
Gunned down the president of the Human Rights Commission of Baja California Sur
POLLS Results ALL
Who is the most powerful actor in Syria

banner31
Front Pages
  • The Sun
NEWS ARCHIVES