Mexican-ish Poutine

Featured recipe on my BACK TO SCHOOL DAY TV episode.

Serves 2-4

INGREDIENTS

• 1 bag frozen fries (I used waffle fries, but any french fry will work)
• 10 ounces pork chorizo
• 1 cup whipping cream
• 1 large poblano chile pepper
• ¼ cup chopped fresh green onions
• 1 cup shredded cooked chicken (deli rotisserie chicken works great)

DIRECTIONS

1. Preheat oven per french fry package instructions; spread the fries evenly onto a baking sheet and bake as package instructs - until browned and crunchy
2. Cook chorizo in a small sized saucepan until chorizo is done, about 5 minutes - add cream and let simmer on low heat until sauce thickens, about 10 minutes
3. Roast poblano chile over your stove's open top and keep turning until blackened all around or you can place chile on baking sheet and broil until blackened all the way around - you'll have to turn them a couple times
4. Let the pepper cool, and remove blackened skin or put in a paper bag and seal for 10 minutes to steam then peel off charred skin, remove stem and seeds and dice small - set aside.
5. On a plate layer as follows: fries, chicken, chorizo gravy, poblano peppers and green onions
6. Be sure to get a little of everything in each bite

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Watch how to make this...

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Lobster Hollandaise Poutine

Serves 2

So maybe this isn’t textbook poutine: there’s no fries, no gravy and certainly no cheese curds - but it's crazy damn good.

Ingredients

• 3 cups onion tots

• Two 6 ounce lobster tails, out of their shells

• 8 ounces cremini mushrooms, thinly sliced

• Neutral oil (just means unflavored: as in no extra virgin, no sesame etc)

• 12 ounces beer, something preferably not dark - unless that’s all you have in which case it’s perfect

• 1 stick (1/2 cup) butter

• 2 eggs, poached, how-to video here

• Hollandaise sauce, see recipe

• Parsley & green onion for garnish

Directions

1. Cook tots according to package directions - but you want them crispy, so if the timer goes off and they’re not - put em back in

2. Cook mushrooms in a non-stick pan with a tablespoon of oil, until they begin to soften - about 5 minutes, then turn off the heat but leave in the pan

3. Melt butter in a small pot and add beer - allow to heat through and come to almost a simmer

4. Put shelled lobster tails in the beer/butter and cook until just done - 2 to 3 minutes - remove and slice into bite-sized pieces

5. While they cook, put the heat back on the mushrooms and add a couple tablespoons of the beer/butter - mix well

6. Then plate - and by plate I mean bowl: tots, mushrooms, lobster, poached egg, Hollandaise and garnish