The Weekend Gourmet: Idaho® Potatoes National Sunday Supper Day…Featuring Loaded BBQ Roast Potato Poutine #SundaySupper #FWCON #poutine F

Sunday, January 10, 2016

Idaho® Potatoes National Sunday Supper Day…Featuring Loaded BBQ Roast Potato Poutine #SundaySupper #FWCON #poutine


Today is National Sunday Supper Day, and the #SundaySupper family is encouraging everyone to take The Sunday Supper Pledge -- committing to sharing Sunday Supper with their loved ones at least once per month. This week, #SundaySupper is partnering with Idaho® Potatoes to share our fun and creative spins on poutine. If you’ve never had poutine, it’s a Canadian comfort dish that features French fries, cheese curds, gravy, and possibly meat. I tried poutine for the first time at last year’s Food Wine Conference, when Idaho® Potatoes sponsored a poutine bar for lunch during the conference. All it took was one bite of this comfort classic to make me a huge fan! I was so excited when I heard this week’s #SundaySupper theme was poutine. I decided to make a regional spin on poutine to share today. 

Here in Texas, BBQ joints serve Texas-sized baked potatoes loaded with chopped BBQ beef, sour cream, cheese, bacon, and green onions. I used this idea to create my Loaded BBQ Roasted Potato Poutine! The base of my poutine is spiced bite-size chunks of my favorite Idaho® Potatoes that are roasted in the oven. They’re topped with slow-cooked BBQ beef, curds of cheddar cheese, sour cream, green onion…and a sprinkle of bacon. This dish is perfect for the upcoming football playoff season. Simply let your guests assemble their own personalized poutine...and you’ve got a party! Even better, the BBQ beef can be prepared in the slow cooker a day ahead and warmed just before assembling.
Loaded BBQ Roast Potato Poutine
a Weekend Gourmet Original
Ingredients (makes 6 appetizer size servings):
For the potatoes:
  • 2 lbs. Idaho® potatoes, diced into 1-inch cubes (I left the skins on, but peel if you prefer)
  • 2 tbs. olive oil
  • 1 tsp. sea salt
  • 1 tbs. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. dried cilantro

For the BBQ:
  • 1.5 lbs. chuck roast
  • 2 tbs. olive oil
  • Salt & pepper
  • 2 cloves garlic, roughly chopped
  • ½ cup ketchup
  • ¼ cup honey
  • ¼ cup cider vinegar
  • 1 tsp. hot sauce

For topping:
  • 2 cups cheddar cheese curds (or crumbles)
  • 2 cups sour cream
  • 1 bunch green onions, sliced
  • 6 slices bacon, cooked crisp and crumbled
  • Optional: sliced jalapeños
Directions:
Step 1: Up to a day ahead, make the BBQ beef. Generously sprinkle the beef with salt & pepper. Add the olive oil to a large pan over med-high heat. When the oil is hot, sear the beef on all sides. Add the seared beef to a slow cooker. Add the garlic, ketchup, brown sugar, vinegar, and hot sauce. Stir to combine. Cover and cook on high heat for 1 hour. Reduce heat to low and cook for an additional 3 hours, until the beef is tender and can be shredded with a fork. Stir the shredded beef into the BBQ sauce. If not serving your poutine immediately, store the BBQ in the fridge for up to 24 hours.
Step 2: Preheat oven to 375. Line a large rimmed baking sheet with parchment or foil. Add the potatoes to the baking sheet. Combine all of the spices in a small bowl. Drizzle the olive oil over the potatoes and sprinkle with the seasoning blend. Toss well to completely coat, and evenly spread the potatoes on the baking sheet. Bake until the potatoes are roasted and golden – approximately 30 minutes. Give them a stir and rotate the pan halfway through the baking time to ensure even cooking.
Step 3: After potatoes are roasted, assemble the poutines. Place a base of roasted potatoes on a serving plate. Top with ingredients in the following order: shredded BBQ beef, cheese curds, sour cream, green onions, bacon, and sliced jalapeños (if desired). Sprinkle with additional salt & pepper to taste.
Wow is this Texas-style poutine flavorful! Crispy, spicy roasted Idaho® potatoes are the perfect base for this dude-friendly dish! The juicy BBQ beef is a little tangy, a little sweet…and a little spicy. Add in cheese curds, sour cream, green onions, and smoky bacon and you have a winner of a dish!! It’s hearty and filling, making it the perfect centerpiece for a gameday feast – or even a quick weeknight family dinner. Trust me…you want to make this dish ASAP!!!
Do YOU have a great poutine recipe? Then, help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest! The contest features prizes of $500, $200, and $100 -- plus a ticket for every winner to Food Wine Conference 2016!! All the rules and conditions for contest entry can be found on our Sunday Supper Movement website. For more great recipes featuring Idaho® potatoes, be sure to follow them on Facebook, Twitter, Instagram, and PinterestThere's also a special #SundaySupper Idaho® Potato Pinterest board that features lots of other fabulous potato-based recipes. Finally, be sure to check out all of the fabulous, creative takes on poutine that our #SundaySupper participants are sharing this week. You’re sure to become a poutine fan too!!
Breakfast:
Appetizers:
Main Dish:
Plus: Poutine Variations for National Sunday Supper Day from Sunday Supper Movement. Have you signed the #SundaySupper pledge to eat together as a family? Do it right here!

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter all day today! We tweet throughout the day and share recipes from all over the world. Our weekly Twitter chat starts at 7 pm ET/6 pm CST. Be sure to follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy! You can sign up by clicking here: Sunday Supper Movement.
Disclosure: This post is sponsored by the Idaho Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are those of the individual bloggers.

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