Poutine with F. Ménard bacon, beer sauce, potato

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  • 2 portions

Poutine au bacon F. Ménard, sauce à la bière | Recette | F. Ménard
Bacon tranché 250g
Poutine au bacon F. Ménard, sauce à la bière | Recette | F. Ménard
Bacon tranché 250g
Poutine au bacon F. Ménard, sauce à la bière | Recette | F. Ménard

Ingredients

  • 4 large Yukon Gold potatoes
  • 300g cheese curds
  • 1 package, 250g of F. Ménard sliced ​​bacon
  • 10 ml (2 tsp.) truffle oil
  • 15 ml (1 tbsp.) chopped chives (for decoration)

For the sauce

  • 15 ml (1 tbsp.) butter
  • 1 grey shallot, chopped
  • 1 clove of garlic, chopped
  • 15 ml (1 tbsp.) brown sugar
  • 150 ml red beer
  • 500 ml (2 cups) beef broth
  • 5 ml (1 tsp.) tomato paste
  • 2 bay leaves
  • 5 ml (1 tsp.) Worcestershire sauce
  • 15 ml (1 tbsp.) Maggi sauce
  • 45 ml (3 tbsp.) cornstarch
  • 85 ml (1/3 cup) water
  • Pepper, to taste

Preparation

Cut 6 slices of F. Ménard bacon in brunoise (small cubes), then in a pan over medium heat, cook the bacon until desired crispness, place it on an absorbent paper to absorb the fat and reserve;

Cut 4 slices of F. Ménard bacon in half lengthwise, place on a baking sheet lined with parchment paper, put a second sheet of parchment paper, then put a second baking sheet on top and apply slight pressure to obtain nice, flat bacon strips;

Bake the bacon in preheated oven at 350 °F for about 15 minutes, absorb excess fat, and reserve;

Peel and cut the potatoes into sticks about 10 cm long by about 1.5 cm wide, this cut is called  “Pont-Neuf”;

Rinse the potatoes in cold water until the water is clear, then drain well;

In a fryer preheated to 300 °F immerse the potatoes in the oil for about 7 minutes before removing them;

Take out the basket and let the fries drip. Meanwhile, bring the temperature of the fryer to

350 °F and fry the potatoes a second time for about 1 minute to give them a nice crispness;

Once golden brown, place the potatoes on a tray with an absorbent paper and season with salt immediately.

For the sauce:

  • In a saucepan over medium heat, sauté the shallot and garlic in butter;
  • Once the shallot and garlic are golden, add the brown sugar and caramelize a few minutes;
  • Deglaze with beer;
  • Add broth, tomato paste, bay leaf, Worcestershire and Maggi sauce and bring to a boil;
  • Dissolve the cornstarch in the water and add it to the boiling sauce;
  • Bring to a boil again, stirring occasionally and reduce to desired consistency;
  • Remove the bay leaves, season with pepper and keep warm.

To assemble

  • In a large plate arrange the potatoes and bacon strips to form a hash symbol (hashtag);
  • Spread the cheese curds and sprinkle with bacon brunoise;
  • Pour a generous amount of sauce, sprinkle with truffle oil, decorate with a little chives and serve immediately!

 

NOTE: The “Pont-Neuf” cut generates a lot of potato trimmings. Please, do not throw them away! Refrigerate them in a container filled with cold water (so they do not oxidize) for a future recipe such as delicious breakfast potatoes or mashed potatoes!

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