My goodness, my Guinness

Did you know Guinness is 250 years old? Take that, Alexander Keith’s 214th birthday.

guinnessFrom tricky ™’s photostream

Here’s a recipe for Guinness poutine, via Canada.com

Guinness Poutine

Makes 4 portions

Sauce

  • ½ cup Guinness
  • 1 cup brown Gravy
  • 2 tbsp butter
  • 2 tbsp corn Starch
  • Salt & pepper to taste

Bring Guinness and gravy to a simmer. Mix corn starch with water and add to simmering sauce while stirring. Simmer 2 min, remove from stove

Add butter to hot sauce and incorporate. Season to taste.

Fries

  • 8oz fries, per person
  • Sea Salt to taste
  • 1/3 cup Guinness Gravy, per person
  • 2oz package cheese curds

Deep fry fries until crisp and golden brown. Drain and season with sea salt. Place in bowl, pour hot Guinness gravy over the fries and top with the cheddar curds.

I’d argue that the curds should go on before the sauce and I also usually prefer chicken gravy on poutine, but otherwise this sounds pretty fantastic.

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6 Responses to “My goodness, my Guinness”

  1. aimee. Says:

    k, going to make this soon.

    • mary Says:

      I need to figure out how to make gravy. I only know how to make it from roast drippings, but I don’t cook roast beef/chicken/whatever meat very often.

  2. Hawk Says:

    You can make a very good gravy just using store bought chicken or beef stock.

    Heat two or three cups of stock in a pot on the stove or in a bowl in the microwave until it’s just about at the boiling point.

    In another pot, melt a 1/4 cup butter in a sauce pan and wait until it stops foaming (that means the water has evaporated), then mix in just under 1/4 cup of flour. Whisk and stir that together for a couple of minutes until it’s smooth and getting a bit nutty smelling (you’re making a roux here). Start ladeling in the hot stock, whisking with each addition. Simmer for five or 10 minutes until it’s nicely thickened. To this, you can add any number of flavourings such as Worchestershire sauce, cooking sherry, finely minced garlic or garlic powder, dried thyme and/or oregano, a bit of salt, lots of black pepper, etc. etc.., and you’ve got your basic gravy.

    • mary Says:

      Dang. I think I’m going to go to the Boyce tomorrow, buy some curds from Jon Bowie, and get on this.

      • Hawk Says:

        Is there really some proper curds there? There is simply no source for good squeaky curds in Saint John. I bought a bag of awesome curds in Cornwall, Ontario on my way to Toronto this summer and realized that there’s just nothing of that quality around here, at least in Saint John.

  3. mary Says:

    I haven’t tried them yet, but Jon works at the market cheese counter and he insists they’re amazing. I picked some up this morning and they’re currently chillin’ in my fridge, waiting to be poutine-ified.

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