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Disco fries1/31/2024 ![]() Sear until golden brown, 8 minutes per side. Sprinkle the pork belly with salt and pepper on both sides. Heat the olive oil in a roasting pan over high heat on the stovetop. Add salt and pepper to taste.įor the fries and pork belly: Preheat the oven to 350 degrees F. With the motor running, slowly drizzle in the oil. And if you can’t, try them with some foie gras instead.For the vinaigrette: Combine the vinegar, mustard, oregano, rosemary, thyme and shallots in a blender. If you can get cheese curds, we suggest you give it a try. We tossed the fries in a bowl with a little gravy, then added the cheese curds, a little more salt and it was divine. The first time for 5-8 minutes to par cook and the second time at slightly higher temperature to crisp and brown nicely. After the second fryįries need to cook in hot duck fat twice. ![]() A good dash of our duck and veal demi- glace balanced out the flavor and made the color a bit darker. Our gravy is homemade with real chicken and beef stock, though we went a little too heavy on the chicken-to-beef stock ratio. The gravy – beef & chicken stock with demi-glace One batch in the duck fat & parcooked fries on the rack. The great thing about duck fat is that you can reuse it (if it’s not burned), so let it cool and pour it into jar. We used 4 of our 7 ounce containers of it in this recipe. There is nothing better than duck fat for frying potatoes. So we decided to make poutine D’Artagnan style, which means starting with duck fat fried potatoes. We have one in our office and she became quite agitated at them even being mentioned in the same sentence. Cheddar or mozzarella cheese is fully melted over the heap of disco fries, unlike the cheese curds in poutine, which melt and soften, but remain whole and add a lot of chewy texture to the dish.Īpparently, you cannot even compare the two in front of a Canadian. The main difference between poutine and disco fries is the cheese. A review on Trip Advisor calls them “the best disco fries in NJ.” Disco fries. The Tick Tock Diner in Clifton, NJ offers disco fries with gravy and mozzarella 24 hours a day. Or at least that’s what we gather from the history page at the website Montreal Poutine.įor anyone living in Northern New Jersey during the past 35 years, disco fries have been a mainstay on diner menus. Poutine has been adapted in the U.S., specifically in New York City and parts of New Jersey, where restaurants offer “disco fries.” By the late 1970s a hot dish of fries with beef gravy and shredded cheese was de rigueur dining for disco divas with a lot of alcohol in their systems at 2 a.m. They are sometimes known as “squeaky cheese” because they squeak against your teeth when you bite down. But it helps to be near a dairy or cheese factory, because these rubbery little chunks of salty cheese must be eaten fresh. Cheese curds? Not impossible to find in the U.S. Fries, a Canadian restaurant which will offer a poutine-centric menu.Ĭlearly the time has come to embrace poutine. Tucson residents can look forward to the August opening of the first U.S. Au Pied de Chochon in Montreal offers a version with foie gras (yes!) and a new restaurant called Big Cheese Poutinerie just opened in Chicago, offering 30 variations on the theme. But, oh, what a winning combination!įood bloggers swoon over poutine and post photos all over the internet (go ahead, have a look). This simple dish is nothing but french fries covered in a special gravy and topped with cheese curds. Poutine – that Canadian dish of exquisite perfection – is getting a lot of attention these days.
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