Griff's Kitchen

Source: Moss Cornmeal Bag

 

Source: http://en.petitchef.com/recipes/rising-stars-vinny-dotolo-and-jon-shook-fid-758148

For anyone who doesn’t know, poutine is like the national dish of Quebec, if it were a nation (and don’t you dare tell them they aren’t). Cheese curds and gravy on fries – the quintessential drunk dish. It’s one of those things that can be made really, really badly and often is. It is an eye-rolling joke to the rest of Canada, but I will go to the mat for poutine now that Animal has elevated it to heavenly status.

The gravy was so rich — first they made a veal stock, then used that to make a Bordelaise, then used that to make a foie sauce. All that hard work definitely showed. The meat, which braised for hours and hours, was flavorful and falling apart. The minor change to a quality cheddar cheese made all the difference. And it almost seemed like they magically worked out a formula so that every single fry had the perfect bite of cheese and meat instead of falling all over the place in a big mess. Let’s give these boys a “Hell, yeah!”

Pictured:

The grilled corn has cojita cheese as a topping.

The “salad” is watermelon, radish, tomato, basil, and pickle juice.

Ingredients:

• Onions
• Olive Oil
• Kosher Salt
• Sugar

Procedure:

• Cut the desired amount of onion into thin strips.  (Onions will reduce by roughly 1/6 when cooked)
• Heat a large pot and coat with olive oil (should be enough oil to coat onions well when they are stirred in)
• Add onions and stir to coat with oil
• Cover pot and allow to steam for 5 minutes
• Stir in the salt and sugar
• Uncover pot and reduce heat to 1/3 and continue to cook for roughly an hour (or until desired color is achieved)
• Remove and serve, or refrigerate for later use.

 

Ingredients

• 1 oz. Schnapps, peach
• 1 oz. Vodka
• 3 oz. Cranberry Juice

Procedure

Shake ingredients in a cocktail shaker with ice.

Strain into a highball glass over ice.

Garnish with lime wedge.

 

Ingredients:

1 Ham Bone or 3 Ham Hocks

1 lb Andouille Sausage

1 quart Water

3 cups Chicken Stock

3 tbsp Olive Oil

1 medium Onion [diced]

1 cup Celery [chopped]

2 Garlic Cloves

1 tsp Tobasco Sauce

1 tbsp Worcestershire Sauce

2 tsp Garlic Salt

2 Bay Leaves

1/2 tsp Black Pepper

1 tbsp Parsley

1 tbsp  Brown Sugar

Long Grain White Rice