Chill Issue 51 - Oct/Nov : Page 69

By Smoke’s Poutinery o celebrate the beginning of hockey season last year, Chill gave you the recipe for success at any Chillville season opener party: NHL themed pizzas. Those were such a hit that this year Chill decided to keep the tradition going with NHL themed poutines. It doesn’t get much more Canadian than that, unless of course you get a Canadian company to make them. T Smoke’s Poutinerie has been satisfying the Canadian craving for Poutine since 2008 and is the fi rst of its kind in the world. No other restaurant offers such a broad menu exclusive to poutine. The Smoke’s Poutinerie goal is to bring the authentic Quebec classic poutine to the rest of the World in an original and unique way. With over 22 types of poutine on our menu and already having 20 locations across Canada, a Smoke’s Poutinerie will be coming to your NHL city shortly, if there isn’t one there already. For more information, visit smokespoutinerie.com. THE “WINNIPEGGER” POUTINE 2011 is the historic year one of the return of an NHL team to Winnipeg, reclaiming the original name “Jets” of the NHL team that moved to Arizona in 1996. For this poutine, we went with some favourites from the local Winnipegger’s palette. With much of the current population being of European descent, we included a taste of family-owned recipes. Start with fries and white cheddar cheese curds. For an extra splash of team colour, try using red and blue potatoes. Then add the ingredients below: Gravy • chicken-based brown gravy Toppings • perogies, boiled, and then pan fried • sliced kielbasa on top Eating Instructions THE “FLAMING” POUTINE Combining what Calgary is best known for – the Calgary Stampede and the Calgary Flames – this poutine is seriously fi red up. We’ve also topped it with ingredients to bring out the vibrant fi ery colours in the Flames’ logo. Start with fries and yellow cheddar cheese curds. For an extra splash of team colour, try using a mix of red and yellow potatoes. Then add the ingredients below: Gravy • peppercorn gravy Toppings • as many fi re-roasted red and yellow peppers that you can handle • Canadian AAA Angus Beef Steak Fire it Up • 1 squeeze Sriracha hot sauce to add one more layer of spice Eating Instructions THE “CANUCK” POUTINE We tried to create a poutine with 125 calories for the 125 th birthday of Vancouver. It didn’t work. So instead we’re combining our veggie gravy (helping health-conscious Westerners bring down the calories of their poutine) with delicious varieties of the west coast’s famous seafood. Start with fries and white cheddar cheese curds. For an extra splash of team colour, try using blue potatoes. Then add the ingredients below: Gravy • veggie gravy Toppings • 3 pieces crab roll sushi • 3 pieces Pacifi c BC salmon roll sushi Top it Off • soy sauce sprinkled all over • 2 (slap) shots of wasabi in the corner (giving ku-dos to “The Green Men”) For Vancouver’s super-fans feeling adventurous, mix the wasabi into your gravy just because no one has ever done it before – that we know of. Eating Instructions Add sauerkraut and drizzle with sour cream. Make sure you have a tall glass of cow’s milk next to you to put out the fi re. Try eating the entire poutine with chopsticks. Don’t worry, we didn’t forget about the boys in blue. Head online for the Toronto “Hogtown” poutine recipe. .ca/food Oct./Nov. 2011 | ichill.ca | 69

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