Homemade Fries with Spicy Chorizo Poutine
- Level: Intermediate
- Yield: 4 to 6 servings
- Nutritional Analysis Per Serving: Serving Size 1 of 6 servings Calories 1870; Total Fat 153 g; Saturated Fat 34 g; Carbohydrates 68 g; Dietary Fiber 5 g; Sugar 8 g; Protein 58 g; Cholesterol 166 mg; Sodium 2895 mg
- Total: 3 hr 20 min (includes soaking time)
- Active: 2 hr 15 min
Homemade Fries:
- 4 large russet potatoes
- 1/4 cup white vinegar
- Canola oil, for deep frying
Chorizo Poutine:
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup minced sweet onion
- 1/2 cup minced carrot
- 1/2 cup minced celery
- Kosher salt and freshly ground black pepper
- 2 pounds Mexican chorizo, casings removed
- 1/2 cup all-purpose flour
- 2 quarts low-sodium beef stock
- 1 tablespoon hot sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 2 cups cheese curds (or quartered bocconcini)
- 1/4 cup finely sliced scallions
Special equipment:
- a deep-fry thermometer
Instructions:
- For the fries: Peel and scrub the potatoes. Slice into 1/4-inch thick pieces, then cut into 1/4-inch sticks. Place the sticks in a bowl of water with the vinegar and soak at least 30 minutes (or up to a full day). Drain and dry thoroughly with paper towels.
- For the chorizo poutine: In a large saucepan over medium-high heat, melt the butter and add the garlic, onion, carrot, celery and 1 teaspoon salt; cook, stirring, until the onions are soft, about 45 minutes. Add the chorizo and cook, breaking it up, until deeply browned, about 78 minutes. Sprinkle the flour over the mixture and stir until incorporated. Gradually add the beef stock, then stir in the hot sauce, Worcestershire and dry mustard. Bring to a boil, reduce to a simmer and cook until thickened, about 3035 minutes. Season to taste with salt and 1/2 teaspoon black pepper and keep warm.
- Cook the fries: Fill a Dutch oven with 34 inches of canola oil and heat to 300F (use a deep-fry thermometer). Fry the potatoes in small batches until pale golden, 57 minutes; drain on paper towels and let cool completely. Increase oil temperature to 350F and fry in batches until deep golden and crisp, 35 minutes. Drain and season with salt.
- For serving: Arrange half the fries on a wide serving plate, top with cheese curds and pour hot chorizo gravy over them. Repeat with the remaining fries, curds and gravy. Sprinkle with sliced scallions and serve immediately.
