Today is National French Fry Day, and to celebrate, we called on the experts at the Red Dunn Kitchen to share some of their French-inspired cuisine.
Chef Mike D'Angelo and Gail Major, director of sales and marketing, dropeed by the Fox2 News Kitchen to make Chorizo Poutine,
Poutine iis a dish that includes french fries and cheese curds topped with a brown gravy. It originated in the Canadian province of Quebec and emerged in the late 1950s in the Centre-du-Québec area. It has long been associated with Quebec cuisine.
Watch the video above, follow the recipe and click here for more information.
- 6 ounces of French fries
- 3 ounces of chorizo
- 2 ounces of cheese curd
- 3 ounces of chicken gravy
- Salt and pepper to taste
- Scallions for garnish- chopped
- Being careful and using a candy thermometer, bring a pot half way full of oil, to 350 degrees.
- Carefully place the fries in the oil and cook until golden brown.
- Remove from oil and toss with salt and pepper in a bowl.
- While waiting for the fries to cook, cook chorizo until fully cooked, while breaking it
- up into pieces. Also warm up some chicken gravy in another pan. Once the fries are done place them in a serving bowl and sprinkle first the cheese curds on them followed by the chorizo and lastly the chicken gravy, along with the hot fries this should help melt the cheese curds which is the desired outcome.
- Garnish with scallions if you choose too.