The work of art you see above is our best attempt at the poutine dog, a culinary innovation unveiled by the Detroit Tigers at Comerica Park for the 2014 baseball season. It tastes as glorious as it looks, and I’ve taken it upon myself to type out a recipe for it because everyone deserves to have a little poutine dog in their life.
Everything you need:
The best grillable meat links you can find.
Buns to match
2 tablespoons butter
2 tablespoons flour
2 cups beef stock
Freshly ground black pepper
2 pounds Idaho white potatoes, peeled and cut
1 clove minced garlic
¼ cup goat cheese (technically supposed to be cheese curd, but our grocery store was fresh out of curd)
½ teaspoon worcestershire sauce
Canola Oil, for frying
Steps to Perfection:
Combine butter and flour in saucepan over medium heat and stir until blended.
Heat for 12-15 minutes until mixture breaks down into a dark roux.
Stir in beef stock and season with minced garlic, salt, and pepper.
Bring to a boil.
Reduce heat and cook for another 15 to 20 minutes and keep warm.
Grill your meat links on medium to high heat.
Char links accordingly.
Cut potatoes thinly into optimal fry shape.
Bring a large pot of salted water to a boil.
Add potatoes and then blanch for 4 minutes.
Remove fries, let cool, and dry with paper towel.
Season fries to your heart’s content.
Heat oil in deep pan and fry potatoes until golden brown.
Remove fries and pat dry.
Lightly toast your buns.
Assemble your poutine dog as you would a typical hot dog, then wedge fries between meat and bun, sprinkle your goat cheese (or curds), and smother it all in gravy. Be sure to pair with a light and crisp beer (the brew pictured is Kona Brewery’s Castaway IPA) to keep from slipping into a coma. Enjoy.