This year has been the worst for head colds that I can remember. I thought I was getting sick when I got home from Arizona, but it faded and other than a bit of stuffiness, I was fine. Then my youngest came home from school sick, and less than a few days later, it hit hard. A rescue inhaler, Mucinex, Delsym, and Sudafed were the only things that kept me going. I barely was able to work. I’m sad to say that many a Little Caesar’s pizza was eaten in my illness.
And as all things do when you are sick, life just kept piling up at my door. The long and short of all of it ended up with me starting school in April for a 4 month bootcamp course web programming to increase my skill in certain languages. The intense schedule and subject matter is going to make life all the more complicated. That’s okay, right? I know that I can do hard things, this is no different. And between my Instant Pot and my various sous vide devices – I’m going to rock this.
This will also mean a new type of recipe – one where I cook once, but get 3 major recipes from one cook. I hope you are excited to see what comes, because I have some amazing ideas.
Poutine is a Canadian dish, originating in the province of Québec, made with French fries and cheese curds topped with a light brown gravy. This fast-food dish is typically found across Canada and in some places in the northern United States. In Canada it is sold in small “greasy spoon” type diners (commonly known as cantines or casse-croûtes in Québec) and pubs, as well as by roadside chip wagons and in hockey arenas. National and international fast food chains also sell mass-market poutine in Canada (although not always country-wide).
I had Poutine at the Copper Onion for the first time and fell madly in love. They served it with braised short ribs and beef gravy. I returned over and over and over again while it was the special. What’s crazy, this is not “fine dining” type food. I mean, sure, they elevated the flavors a bit with better ingredients – not to mention that the Copper Onion has some of the best steak fries that I’ve ever had, but it is french fries, gravy and cheese – not exactly high class fare.
The best poutine I’ve had in Utah was at an Irish pub called “Piper Down“. I was at a friend’s birthday and bored out of my skull. I don’t drink, but I was hungry as hell and when I saw poutine, I was all over that. Kind of like gravy on French fries.
Nashville Fried Chicken
I’ve done fried chicken on the blog before. This is no different – same recipe – except I coated it in the most delicious spice mix. Don’t do what I did the first time I made this and assume you can handle the heat and just dunk the fried chicken nuggets in the spicy glaze. Brush it on, taste it, and have more to add. Holy heck the heat was intense. Good, but intense.
Nashville Fried Chicken is a type of fried chicken that is a local specialty of Nashville, Tennessee. It might be local to Nashville, but it has been growing in popularity nationwide over the past year. Typically, it is white meat marinated in a water-based blend of seasoning, floured, fried, and finally sauced using a paste that has been spiced with cayenne pepper. It is served atop slices of white bread with pickle chips.
But I didn’t want to just slap some spice on my sous vide fried chicken – I wanted to find something unique to do with it that is drool worthy delicious. The meat is incredibly juicy anyway and so flavorful. And I was already planning on making a poutine, but the combination of Nashville Fried Chicken, crispy French fries, yummy cheese curds, with a rich chicken gravy just made sense. It goes together like peanut butter and jelly. Or at least I think so.
Do I Have to Have an Air Fryer?
No. I don’t even know if I like the air fryer yet. The fries were great, but I haven’t had enough experience with my newest kitchen gadget to determine if I like it. Review coming hopefully next week about that. If you don’t have an air fryer – follow the Thick Cut French Fry recipe on Chefsteps.com