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Thursday, November 29

Okie poutine

Potatoes, russet, ¼-inch French fry cut
2 medium
Water
4 cups
Salt
1 teaspoon
Cooking oil

Bison, ground
1 pound
Onion, red, finely chopped
1
Garlic, finely chopped
6 cloves
Wine, red
1 cup
Tomatoes, ground
28 ounces
Tomato sauce
10 ounces
Basil, ground, dried
3 teaspoons
Oragano, ground, dried
1 tablespoon
Thyme, ground, dried
1 teaspoon
Tabasco sauce
13 dashes
Salt

Pepper, freshly ground

Mexican four-cheese mix

Blue cheese dressing

  1. Preheat oven to 375°F. 
  2. Soak cut potatoes in salt water with four to six ice cubes for 1 hour; dry very well. 
  3. In batches if necessary, fry at 325°F for 4 to 5 minutes, but do not brown fries; drain on paper towels; set aside. 
  4. Heat oil to 375°F, and fry potatoes for 3 to 4 minutes, until golden brown. 
  5. Drain on paper towels. 
  6. Sprinkle with salt while still warm, and place in oven-safe serving dish. 
  7. In large saucepan over medium-high heat, brown ground bison with onions and garlic. 
  8. Add wine, tomatoes, herbs, Tabasco, salt, and pepper. 
  9. Bring to boil, and reduce to simmer for at least 20 minutes. 
  10. Cover fries with meat sauce, and top with cheese; bake until browned, 20 minutes. 
  11. Drizzle with blue cheese dressing, and serve!

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