As the old joke goes, it takes a lot of time and effort to make poutine, but at least when you’re finally done you get to eat soggy fries. And, what incredibly delicious, soggy fries they are. While I don’t have any problem with you buying the cheese curds, or using frozen fries, I do hope you make the sauce from scratch. Use beef chuck, short rib, or brisket to achieve this marvelously meaty, super savory, ridiculously rich gravy that makes all the sogginess worth it.
Beef Tenderloin in a Port Shiitake Reduction
This recipe combines the tenderness of filet mignon with a velvety port shiitake reduction. A simple, yet elegant meal with earthy overtones that is served best over sweet potato and hazelnut mashed potatoes with bacon and balsamic glazed sugar snap peas. Enjoyed best over candle light with the one you love.
April 2, 2019
Authentic Canadian Steak Spice, Eh?
This is just like the steak spice you find in the Montreal delis in Canada. It is bold and spicy and good on so much more than just steak. Grinding the spice mixture at home only takes a couple of minutes and provides the freshest flavor.
May 21, 2016