Nacho Grande Poutine

Poutine is a proud Canadian dish that combines all the heart-stopping power of melted cheese curds and gravy with healthy benefits of a plate of deep-fried potatoes.

But even the deep-fried lovin' city of Toronto is not enough to contain the poutine army that smoke is building. With a few restaurant locations already operational and fleet of trucks planned across Canada and in the US it won't be long before Smoke is at Street corner near you. To say these guys are passionate about poutine would be an understatement. They care so much that they oversee several fields in PEI where they grow their own brand of "Smoke Potatoes".

Ingredients:

=> 4 cups (1 ltr) of Chicken-Based Gravy

=> 1½ cups (325 ml) of Chili

=> 3½ lbs, (1.5 kg) of Yukon Gold Potatoes

=> Cannola Oil* (for Deep Frying)

=> Salt to taste

=> 1/3 cups (325 ml) of Cheese Curds (at Room Temperature)

=> 1/3 cups (325 ml) of Tomato Salsa

=> 1 cup (250 ml) of Guacamole

=> 1 cup (250 ml) of Sour Cream

=> 4 nos of Fresh or Pickled Jalapeno Peppers (sliced)

Preparation:

=> Hear gravy and chili separately until hot; keep it warm.

=> Cut unpeeled potatoes into ½-inch (1 cm) sticks. Soak in cold water for at least 5 mins.

=> In a deep fryer or deep, heavy saucepan, heat 3 inches (8 cm) of cannola oil to 300⁰ F (150⁰ C). Drain potatoes and pat dry. Fry for 4½ mins. being careful not to brown potatoes. Drain on paper towels.

=> Heat oil to 350⁰ F (180⁰ C). Fry potatoes until crispy and golden brown, for 2 mins. Transfer to a large bowl lined with paper towels; season lightly with salt. Remove paper towels; gently toss potatoes.

=> Mound fries in serving dishes. Spread curds over fries. Pour hot gravy over curds. Mound chili over gravy; top with salsa. Spon guacamole on the side. Serve garnished with dollop of sour cream (or use a squeeze bottle) and jalapeno slices.

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* You can use Vegetable Oil instead of Cannola Oil.

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