There are even restaurants with an all-poutine menu that serve up endless variations on the theme, including some rather intriguing multicultural variations like Greek, Italian and Butter Chicken.
This version travels all the way to Southeast Asia for its inspiration, by pairing fries and cheese curds with a rich satay sauce featuring Mighty Maple peanut butter. (I couldn’t resist… Canadians and maple syrup have something of a history, after all.)
Prep time: 1 hour
Cook Time: 30 minutes
Total time: 1 hour and 30 minutes
Yield: 6 servings
Ingredients
For the French fries
4 large baking potatoes, washed and scrubbed
Vegetable oil (for frying)
Salt (for seasoning)
For the satay sauce
1 shallot, finely minced
1 tablespoon canola oil
2 tablespoons yellow curry paste
1 cup coconut milk
1/2 cup Mighty Maple peanut butter
1 teaspoon fish sauce
2 tablespoons brown sugar
1 lime, zest and juice
1/4 cup chicken broth
Toppings
1 1/2 cups fresh cheese curds
2 tablespoons finely chopped cilantro
Ingredients
Prepare the Fries
1. Cut the potatoes lengthwise into ¼” slices, then cut each slice into ¼” sticks. Transfer to a large bowl of ice water to soak for at least one hour, or up to 8 hours.
2. When almost ready to serve, heat oil to 325°F in a large pot set over medium-high heat (or in a countertop deep fryer).
3. Using paper towels, pat the potatoes completely dry (make sure to be very thorough – wet potatoes equals splatter). Working in small batches, fry the potatoes for 3-4 minutes, or until lightly browned and still very soft. Remove from oil and transfer to a baking sheet lined with paper towel to drain.
4. Increase the oil temperature to 375°F. Still working in batches, return the fries to the fryer for 3-4 minutes longer, or until crispy and golden brown. Remove and set on a fresh layer of paper towels to drain. Sprinkle the fries generously with salt as they come out of the fryer.
5. Transfer to a 250° F oven to keep warm while you prepare the satay sauce.
Prepare the Sauce
1. In a medium heavy-bottomed saucepan set over medium high heat, sauté the shallots in oil for 3-5 minutes, or until translucent and soft. Stir in curry paste and continue cooking for 1 minute, or until fragrant.
2. Whisk in the remaining sauce ingredients. Reduce heat to medium, and bring to a simmer, whisking constantly. Let simmer for 3-5 minutes, continuing to whisk to ensure the sauce doesn’t stick to the bottom of the pot, until the sauce is smooth and thick. (The sauce should be thick, yet pourable – if it looks too thick, whisk in more chicken broth, a few spoonfuls at a time, until it loosens up.)
Assemble the Poutines
Divide the fries between six large bowls. Top each one with ¼ cup of cheese curds, then pour a generous amount of satay sauce over top. Garnish with a sprinkling of cilantro, then serve immediately.
PEANUT BUTTER GIVEAWAY
What else would you top Isabelle’s satay sauce with?
Leave a comment below with your answer to enter for a chance at winning a jar of Mighty Maple, the peanut butter used in this recipe.
DETAILS:
– The giveaway is open to USA residents only and will run until Monday, July 1 2013 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 07/04/13 to claim their prize or we will choose another winner.
– Winner will win one 16oz jar of Mighty Maple. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.
Tags: Appetizer, Canadian, Dinner, French fries, fries, Lunch, Mighty Maple, Peanut butter, Peanut Butter & Co., poutine, recipe, Side dish, Snack
50 Responses to Maple Peanut Butter Poutine
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I’d put it on sauteed greens. Some spinach and kale maybe, and add some bacon (it would go nice with the maple!)
Oh Miss Isabelle, this is just unbelievable. It’s so many things I love all in one dish–fries, maple, peanut butter, POUTINE, Canada. Yes to all of it. The only thing I’d add would be some bacon, because what isn’t better with bacon?
Chicken burgers or pasta with roasted sweet potato!
It would taste delicious on grilled chicken or pork chops!
WOW! That looks incredible! I think it’d also be good on rice noodles, or a turkey burger
I would try it on top of a stack of pancakes.
I would definitely try this sauce with roasted root vegetables.. sweet potato, butternut squash, kabocha squash, parsnips.. yum!
Grilled chicken
This is not something I’d normally eat, but I think this sauce would be kind of amazing on chicken and waffles, instead of southern-style gravy!
Yummy on Broccoli!
Sounds like it’d be tasty on some grilled chicken as well. Especially if the cheese curds stay with the sauce 🙂
chicken and veggie skewers
I’d top the sauce with chopped scallions and crumbled bacon!
oh my word. that looks so good! u would pair it with lettuce wraps or chicken fingers.
this might taste good over a salad
Pasta or chicken.
I’d put this sauce on eggs!
katherinedibello (at) gmail (dot) com
I think Isabelle’s satay sauce would be good with spinach & bacon or sweet potato fries. Mouth watering already 😉
I’d love to try it on pasta!
definately would add some walnuts toasted on top.
I would use SWEET Potato fries with this.
I HAVE NEVER SEEN ANY THING LIKE THIS BEFORE. so it has to be really YUMMY.
WE ever get around to doing this some day. it will be a Blessing in the skies.
Do you mean in disguise?
I would definitely put this on baked potatoes, or other roasted veggies. Chicken would probably work well with it, and I would probably even add some peanuts or cashews into the sauce to top off the chicken. I wonder if it would be any good with a stir fry? Also thinking pork chops…so many things!
I’d try this poutine recipe using sweet potatoes instead of regular baking potatoe. I like to make stirfry with all my leftover veggies, brown rice and a scrambled egg…this sauce would go perfectly with it!
A baked sweet potato sprinkled with cinnamon and chopped dates!
Maybe some sweet potato fries.. they’re my favorite!
Whoa! Awesome idea! I’d put it on a pizza with some matchstick carrots, chicken and cilantro.
I’d try it with Okinawan sweet potatoes.
I would put this as my sauce on my cafeYumm bowl!
It would be great on tofu
I think it would be good on burgers!
On top of grilled chicken at my 4th of July BBQ celebration! Yummy!
Oh my goodness! I’m a Québecoise studying in Boston and I am really craving this poutine right now! I would have to try topping this with lobster à la Chuck Hughes 🙂
And I just realized this was posted on Saint-Jean-Baptiste. Awesome.
I would add some crunch with chopped pistachios.
I’d make it with veg broth, leave out the fish sauce and use it on a vegan chickpea burger…yumza!
Nice on breakfast pancakes too! 🙂
poured over twice baked potatoes or half of an avocado 🙂
I think it would be really good on a nice big fried ham steak and a side of home fries! Served with cole slaw and a fresh bisquit. Oh, I’m getting hungry!!! 🙂
grilled chicken in a pita
I would like it on some grilled chicken and red pepper skewers.
I would use that in the meat for hamburgers. Might be good to add some raw bacon to the mix as well. I would even use it as a dipping sauce for tater tots, or chips, or veggies. I would use it on a grilled ham and cheese too.
I LOVE ANYTHING WITH PEANUT BUTTER
Chicken & Rice
Sounds good on the French fries to me.
I would top it with some chopped nuts to add some crunch and texture.
I would candy some bacon, chop it up into bits, and sprinkle it ontop of the sauce
this dish looks soooo good and I’m a huge french fries fan! will definitely try this recipe with that yummy sauce!
http://www.sweetfusionsj.com