Danish & O'Neill Make POUTINE w/ Bert Kreischer: Something's Burning

September 03, 2018

Bert invites Jeff Danis & Ryan O'Neill from the Danish & O'Neill Podcast to make a questionable recipe of Poutine. If you like tons of sweat, slobber and cheese curds, this is your episode.

POUTINE 2 WAYS!

Classic Poutine and Bert’s Breakfast of Champions Poutine

MAKE THE GRAVY (5-10 minutes)

  1. Make the roux: In a small saucepan, melt 4 tablespoons butter over medium heat.
  2. Add 4 tablespoons flour and mix. Cook 2 minutes.
  3. Gradually whisk in 2 cans beef broth. Whisk out all lumps.
  4. Add these ingredients and whisk until gravy thickens, about 5 minutes or so:

½ teaspoon garlic powder

1 teaspoon onion powder

4 tablespoons ketchup

4 teaspoons Dijon mustard

4 teaspoons Worcestershire sauce

Salt and pepper to taste

MAKE THE FRIES - DOUBLE FRY METHOD

  1. Heat oil to 350°
  2. Cut potatoes into ¼-inch sticks and put in bowl with cold water

(You want to let the potatoes soak for at least 1 hour for crispy fries.)

  1. Double fry the potatoes: First in 350° oil, pull out and drain
  2. Heat oil to 425° and fry again for about 3 minutes.

(WHILE FRIES ARE COOKING, MAKE BLUE CHEESE WEDGE SALAD)

  1. Core head of lettuce and cut into wedges
  2. Top with blue cheese dressing and blue cheese crumbles

MAKE CLASSIC POUTINE

  1. Top half the fries with gravy and cheese curds

MAKE BERT’S BREAKFAST OF CHAMPIONS POUTINE

  1. Fry eggs and bacon.
  2. Top fries with gravy, curds, eggs, and bacon

(WHILE EGGS and BACON ARE COOKING, MAKE MILKSHAKES)

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