It’s National Cheese Curd Day on the 15th of October. A day that all Canadians, and fans of this Canadian cuisine staple, to go out and celebrate by indulging in copious amounts of deep fried potatoes, cheese curds, and gravy with all of the passion of an avid hockey fan watching the winning goal. Grilled Foil Packet Poutine is a great way to make individual or sharable pouches of semi-portable poutine for consumption. This is an easy recipe that you can also make while camping.
Prep Time: 10 Minutes
Grill Time: 45 MInutes
- 1 lb. of your favorite frozen French fries
- ¼ cup of melted butter
- salt to taste
- garlic powder to taste
- Bone Dust to taste
- 2 cups of cheese curds
- 4 pieces of aluminum foil
- green onion, sour cream, etc. for garnish
Best Beef Poutine Gravy
- 3 tbsp. butter, melted
- 2 tbsp. minced onion
- 1 clove of garlic, grated
- 2½ tbsp. of flour
- 2 cups of beef stock
- 1 tbsp. of Worcestershire sauce
- 1 tbsp. Dijon mustard
- salt and pepper to taste
Preheat your grill to 450°F and prepare for direct grilling.
Place two sheets of foil on a work surface so that they’re overlapping. Put half of the French fries on the foil. Pour 2 tbsp. of melted butter over top and then season the fries to taste with salt, garlic powder, and Bone Dust. Fold the foil so that it creates a packet around the fries, flip the packet and do the same with the second sheet of foil. This will ensure that nothing escapes while you grill. Repeat this process with the other half of the fries.
Place the fries onto your grill over direct heat and grill for 20 to 25 minutes. Carefully check on the fries to make sure that they’re cooking. Flip the packets and continue to grill for another 20 minutes or more, as needed. (My fries took 45 minutes to cook to satisfaction.)
While the fries are grilling, make the gravy. Melt butter in a saucepan over medium low heat and fry the onion until it has softened. Add the garlic and continue to fry for another minute. Stir in the flour, and allow that to cook until it becomes a golden brown color. Slowly add about ¼ cup of beef stock at a time to the flour mixture. Whisk the stock in completely each time, until you have the perfect gravy consistency – thick, but pourable. Add in the Worcestershire sauce and Dijon, season to taste with salt and pepper.
Once the fries and gravy are ready, carefully re-open the poutine packets. Sprinkle with copious amounts of cheese curds and then drench everything in gravy. Close the grill lid and cook for another 3 to 5 minutes or until the cheese curds have melted.
Top with your favorite garnishes, like green onion, sour cream, or even pulled pork, and serve immediately. Careful they’re hot.
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It’s the right time to get your own BBQ Griller. Buy Now at Renaud!