Dish Of The Day :)

MONTREAL STYLE POUTINE

INGREDIENTS

3 medium russet potatoes, sliced into sticks

2 tablespoons vegetable oil, divided

salt & freshly ground black pepper, to taste

2 scallions, chopped

6 ounces cheese curds or 6 ounces fresh mozzarella cheese, diced

GRAVY

2 tablespoons butter

1 shallots or 3 scallions, finely chopped

3 garlic cloves, finely chopped

2 tablespoons all-purpose flour

1 1⁄2 cups vegetable broth

1 teaspoon soy sauce

1⁄2 teaspoon cayenne pepper

salt & freshly ground black pepper, to taste

6 leaves fresh sage, finely chopped (optional)

DIRECTIONS

Set the oven to 400 degrees F.

Pour 1 tablespoon of vegetable oil onto a baking sheet. Spread the oil around, then spread out the sticks of sliced potato. Pour the rest of the oil over the top and sprinkle generously with salt and pepper. Use your hands to ensure the potatoes are coated with oil, salt and pepper and evenly spread across the pan. Place them in the oven and bake for 20 minutes.

Meanwhile, prepare the gravy. Melt the butter in a saucepan on medium heat. Add the shallot and garlic. Let them cook for 2 minutes until translucent, but not brown. Add the flour and quickly stir with a spoon. Add a little broth if gets too clumpy.

Let the mixture cook until it turns light brown. Add the vegetable broth, soy sauce, and cayenne pepper. Bring the gravy to a boil, then turn down the heat and let it cook for about 5 minutes, stirring occasionally. Taste it, adding salt and pepper as needed. Turn down the heat to very low, just enough to keep the gravy warm until the fries come out of the oven.

Dice the cheese.

After the fries have baked for 20 minutes, remove them from the oven. Lift them with a spatula and test their tenderness with a fork. If it goes through easily, the fries are ready. If you want them a little more crispy, flip them over and put them back in the over for a few more minutes.

Once they’re done, pile one layer of fries onto a plate. Top with cheese and then the hot gravy. Repeat with a second layer before sprinkling with scallions and more freshly ground black pepper.

BAKED CHICKEN LEG QUARTERS RECIPE

INGREDIENTS 

4 skin-on chicken leg quarters, with bone
1⁄2 cup soy sauce, divided
1 teaspoon garlic powder, divided
1 teaspoon seasoning salt, divided
1 teaspoon dill weed, divided

DIRECTIONS

Preheat oven to 375.
Line a large glass baking dish with foil. You can also add a baking rack to the pan to keep the chicken out of the grease and to help air circulate and make it crispier.
Remove excess fat from chicken quarters.
Separate the skin from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin).
Brush the chicken (under the skin) with soy sauce.
Sprinkle some garlic powder, seasoned salt and dill weed on the chicken under the skin (I estimated the 1 tsp measures. Use as much or as little as you're comfortable with) and rub into the chicken.
Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly.
Brush both sides of the leg quarters with soy sauce.
Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste).
Place on middle rack in over and bake uncovered for an hour.
After an hour, increase oven temp to 400 and bake 15 minutes.
Chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of thigh, taking care not to touch the bone).
Let stand for 5 minutes before serving.

Dish Of The Day

GRILLED BBQ POTATO SKINS

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I love potato skins, and BBQ sauce/meat go really well with potatoes, so this was made for me. The only thing I would change next time is to use a little less BBQ sauce. The potatoes' crispness was very good in these. We prepared the full recipe for a (filling and satisfying) meal for 3

INGREDIENTS

3 russet potatoes, scrubbed

4 slices bacon, cooked and crumbled

2 tablespoons butter, melted

1 garlic clove, minced

3⁄4 cup cheddar cheese

1⁄2 cup barbecue sauce, warm

1⁄2 lb pulled pork

sour cream, for topping

2 tablespoons chives, fresh and chopped

DIRECTIONS

Preheat the oven to 350 degrees. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle. Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it has cooled.

Preheat grill to medium heat. Cut potatoes in half lengthwise, and spoon out the flesh, leaving a half-inch shell. Melt the butter in a saucepan and add minced garlic. Brush potato shells with the butter and garlic mixture. Flip over and butter the bottoms. Place potatoes on grill and cook until crisp about 4-4 1/2 minutes on each side and remove from grill. Divide the cheese, bbq sauce, and pulled pork among the potatoes. Top potatoes with sour cream, crumbled bacon and chives for garnish.

Note: use potato flesh for potato pancakes the next day.

RECIPE OF THE DAY

RASPBERRY PIE

Incredible Sweet and Savory Dishes That are Perfect for Fall

INGREDIENTS 

1 quart raspberries, fresh

1 1⁄4 cups granulated sugar

8 teaspoons cornstarch

2 tablespoons quick-cooking tapioca

6 tablespoons water

4 tablespoons butter

1 pastry for double-crust pie

DIRECTIONS

Mix together raspberries, sugar, cornstarch, minute tapioca and water.

Mix and let sit while you make your pie crust.

Put berries in bottom crust, and put 4-1 T pats of butter on top.

Put on top crust and crimp edges.

Make slits in the crust to allow the steam to escape.

Bake at 425 degrees F for 15 minutes.

Reduce heat to 350 degrees F and bake for 45 minutes.