Poutine made from Leftovers
About that time where we needed to empty out our fridge!
5 Yukon Gold Potatoes
1/3 cup avocado oil
I pack of Béarnaise sauce mix (if you have gravy, you could use that too)
2 Thai chili
2 green onions
2 tablespoons of parmesan cheese
(Optional) pulled pork
In a large skillet or cast iron pan, add your avocado oil. heat should be on medium to high heat.
Slice you potatoes into small wedges.
Once your oil starts to boil just a tad, carefully add your wedges to the oil. Let the wedges get golden brown and crispy. Should take about 15 – 20 minutes (if your potatoes are raw). Keep turning the wedges until all are a golden brown and crispy.
In a pot, add 1/4 cup butter and melt, then add one cup milk (any kind of milk will work) then your packet of béarnaise sauce mix. Stir until all one texture.
Chop up jalapeno, green onions, thai chilis, and chives chives.
In a cast iron or oven safe dish, pour your sauce over your wedges, add your toppings and parmesan cheese. Set your oven to broil and broil your poutine for 5 minutes.
Top with avocado and serve!
We had left over pulled pork from a couple nights before so I added a little and placed it on the the poutine before broiling the the top. This heats it up and gives it a little bit of a crisp.
Seasoned two racks of short ribs with a pork rub (McCormick Grill Mates Smokehouse Maple). Covered with foil, placed it over a cookie sheet and back for 5 to 6 hours at 190 F. Then cover with your favorite BBQ sauce. I like to use Puckett’s BBQ Sauce (https://store.amarshallhospitality.com/product/pucketts-bbq-sauce/)