My take on Poutine

Carter_elkins_199333

My take on the Canadian classic Poutine.

Blackened chicken breast cooked sous vide then blackened on cast iron, umami jam, 2 year aged white cheddar, crispy garlic potato, demi-glace gravy and thyme.

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Comments

HammeredChef_DEFINITELY_does_NOT_work_at_22134

umami Jam? info please!

fisher23

Yes please, tell us about the umami jam!

Carter_elkins_199333

I caramelized onions for about an hour and then set to the side, add chopped mushroom of choice to onion ghee (rich sweet butter left over from onion) and cook down until dark color is achieved. Meanwhile I have bacon in a low oven slow rendering until crispy (about an hour) when the bacon is done I chop up the caramelized onion into a jam consistency and crumble the bacon into a mixing bowl with the mushroom and onion. Incorporate ingredients and toss back in the original sautee pan and deglaze with sherry and a wooden spoon. This picture was before the deglaze. The deglaze gave it a much darker and uniform look. It's a melt in your mouth, crispy, sweet, Umami, smoky fatty bite.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

thanks! thats what we wanted to know..

mattpope

Damn! Nice job - now I'm hungry!