Scratch Made Fries With Chorizo Poutine Recipes

CHORIZO AND CHEESE LOADED FRIES

Steps:

• Preheat the oven to 425 degrees F.
• Evenly spread the frozen fries on a rimmed baking sheet. Bake until lightly browned, 15 to 20 minutes.
• While the fries are baking, brown the chorizo. Cook the chorizo in a large skillet over medium-high heat, using a wooden spoon to break it up, until browned, 7 to 10 minutes. Transfer to a paper towel lined plate to drain.
• Make the crema. Whisk together the sour cream, grated garlic and a few teaspoons of water to create a thick sauce.
• Top the fries with the chorizo, manchego, mozzarella and pimentos. Bake until the fries are golden brown and the cheese is melted and bubbly, 10 to 15 minutes. Drizzle with the crema and top with fresh parsley.

POUTINE (CANADIAN SMOTHERED FRIES)

Steps:

• Cut potatoes into fries and soak for at least 1 hour (or overnight in the fridge). Dry well with paper towels.
• Heat oil in deep fryer or large skillet to 300 degrees. Fry fries in batches (try not to overcrowd) of about 5 minutes each to soften. Remove from oil and drain, increase oil temp to 400 degrees and fry again for 2-3 minutes or until golden brown and crispy on the outside.
• Place fries on paper towels to drain excess oil. Season with salt and place on large plate or platter.
• Sprinkle cheese curds evenly over fries and pour hot gravy over the top. Serve immediately.

MEXICAN POUTINE

Steps:

• For the duck: Remove the duck meat from the bones and discard the bones. Add the duck fat to a medium skillet over medium-high heat and cook, stirring, until warm. Add the duck meat and orange zest and fry, stirring occasionally, until heated through and slightly crispy, about 10 minutes. Remove and set aside.
• For the chorizo: Cook the chorizo in the same skillet until brown and crispy, about 10 minutes. Remove and set aside.
• For the cheese sauce: Bring the heavy cream to a boil in a medium saucepan. Turn off the heat and add both cheeses. Meanwhile, char the poblano under the broiler or on the flame of a gas grill until the skin is blackened all over, about 4 minutes. Cool, then peel, dice and stir into the sauce. Set aside.
• For the pico de gallo: Mix together the tomatoes, jalapeno, onion and cilantro in a medium bowl. Season to taste with salt and pepper.
• For the poutine: Preheat the oven to 325 degrees F.
• Layer the cheese sauce, chorizo, fries, cheese curds, duck, more cheese sauce, pico de gallo and more fries in a heatproof serving dish. Bake until heated through, about 15 minutes. Garnish with the Cotija and cilantro and serve.

GRILLED HALIBUT SANDWICHES WITH CHORIZO MAYO

Steps:

• To a small saute pan, add 1/2 cup of the canola oil and the annatto seeds. Turn the heat to medium and allow the annatto seeds to color the oil, stirring often, 2 to 3 minutes. Strain and reserve the oil.
• To a food processor, add the green onions, garlic, lime juice and zest, jalapeno, cilantro, cumin, chile flakes and some salt and pepper. Turn the food processor on and stream in the annatto-colored oil plus the remaining 1/2 cup canola oil. Process until thoroughly combined.
• Put the halibut fillets into a resealable bag and pour in the marinade. Place in the refrigerator and marinate for 20 minutes before grilling.
• Preheat the grill to medium-high heat. Remove the halibut from the marinade and place on the hot grill, 5 to 8 minutes per side.
• Butter the insides of the ciabatta rolls and place them buttered-side down on the grill, then flip. Grill the rolls until both sides are lightly toasted and crispy around the edges. Smear the inside bottoms and tops of bread with the Chorizo Mayo. On the bottom slice of bread, put a layer of pickles and red onions. Place the halibut on the onions, then top with some tomato, cabbage and the top bun. Repeat for the remaining sandwiches.
• Kosher salt and freshly ground black pepper
• Remove the chorizo from the casing. Heat the canola oil in a nonstick pan over medium heat and add the chorizo, breaking it up into small pieces with a wooden spoon as it cooks. When the sausage has browned, and the fat had rendered and the oil in pan is red, about 7 minutes, then remove from the heat and cool.
• In a mixing bowl, combine the chorizo and oil from the pan with the mayo, garlic and scallions. Season with the cilantro, lemon zest and juice and some salt and pepper. Place in the fridge until ready to use.

CHORIZO STUFFED REDS

Steps:

• Preheat the oven to 375 degrees F.
• For the potatoes: Mix the spices in a small bowl. Wash and dry the potatoes. Poke several times around each potato with a fork. Rub evenly with the olive oil and sprinkle evenly with the spice mixture. Place on a baking pan and bake until cooked through and the skin is crispy, 45 minutes to 1 hour. Remove from oven, halve and, with a small spoon, scoop out the potato, leaving about 1/8-inch of flesh in the skin. Reserve the skins and chop the potato flesh.
• For the filling: In a saute pan over medium-high heat, add the canola oil. When hot, add the chorizo and cook for 5 to 6 minutes. Add the onions and saute for 4 to 5 minutes. Add the red bell peppers, olives and garlic and cook for 1 to 2 minutes more. Deglaze the pan with the tequila, cooking until the liquid is absorbed. Remove from the heat and stir in the cilantro and reserved potato flesh to combine.
• Place the potato skins in a pie pan or similar baking dish, nesting them against each other. Fill each half with 1 1/2 tablespoons of the chorizo mixture, top with the cheese and return to the oven. Cook until cheese is starting to melt and they are heated through, 5 to 6 minutes. Garnish with chopped cilantro and serve hot.