Peppercorn Buffalo Poutine Recipe
Make Peppercorn Buffalo Poutine Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fries & base
Gravy (peppercorn buffalo gravy)
Cheese & finishing
Optional buffalo chicken topping
Method
Fries & base
- 1
Prepare potatoes
Cut potatoes into 1/3–1/2 inch thick fries. Rinse under cold water until water runs clear, then pat completely dry with kitchen towels. Toss fries with 1 tsp salt and 1 tsp black pepper to season lightly.
- 2
Par-cook (optional for crispiness)
Heat 2 cups of oil in a heavy-bottomed pot to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until just tender but not browned. Remove to a wire rack lined with paper towels. Let cool 10 minutes.
- 3
Finish frying
Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and season immediately with a pinch of salt. Keep warm in a low oven (200°F/95°C) while you make the gravy.
Gravy (peppercorn buffalo gravy)
- 4
Make roux
In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Add 3 tbs flour and whisk continuously for 1.5–2 minutes until the mixture is bubbling and smells slightly toasty but not brown.
- 5
Add stocks and flavorings
Slowly whisk in 2 cups beef stock and 1/2 cup chicken stock, ensuring a smooth mixture. Add 1 tsp Worcestershire sauce, 1 tsp apple cider vinegar, and 2 tbs hot sauce. Continue to simmer gently, whisking, until the gravy thickens to a saucy consistency (about 5–7 minutes).
- 6
Finish peppercorn buffalo flavor
Stir in 2 tbs heavy cream and 2 tsp coarsely crushed mixed peppercorns. Taste and adjust salt (add the 1/2 tsp salt) and hot sauce if you want more heat. Simmer 1–2 more minutes to meld flavors. If using, whisk in 1 tbs butter at the end for gloss.
Cheese & finishing
- 7
Assemble poutine
Divide hot fries between serving plates or a shallow serving dish. Scatter 1 cup fresh cheese curds over each portion (or evenly distribute 2 cups total). Pour the hot peppercorn buffalo gravy evenly over the cheese and fries so the curds soften but keep some texture. If the curds are cold and the gravy is not hot enough to slightly melt them, briefly return the assembled poutine to a 350°F (175°C) oven for 3–4 minutes.
- 8
- 9
Garnish and serve
Sprinkle chopped fresh chives and the remaining 1/2 tsp crushed peppercorns over each serving. Serve immediately while hot and saucy.