TERPENES STYLE POUTINE
MAPLE BACON POUTINE
Where to start...For Canadians, poutine is what
tacos are for Mexicans, what pasta and pizza are
for Italians, or what ramens are for Japanese. I could
keep going with examples for ever but I’m sure you
get the point. Not only we find it delicious, but it
also fills us up with pride and excitement, especially
when we’re trying to explain to the rest of the world
what a poutine is. Whether it’s a cold winter day with
temperature reaching -30 degrees celsius or a hot
humid summer day where the life without A/C seems
pointless, a poutine is always enjoyable. A classic
poutine is very simple, there’s only 3 ingredients
(fries, gravy, cheese). Hence the reason why you
need to get the best ingredients in order to have an
amazing final result. I understand it can be tricky to
find good fresh cheese curds outside of the province
of Quebec, the reason why is because cheese curds
should never go in the fridge. Most of the time,
groceries and corner stores will keep the cheese
curds directly on the countertop, close to the cashier.
The second cheese curds hit the fridge, they lose the
only thing that makes them special and loved, their
“Squeakiness”. As much as I don’t encourage buying
powder based sauces, the reality is that, you need a
poutine powder packet in order to make a legitimate
poutine. Adding things to the sauce such as cream,
butter, beef or veal stock or even foie gras is entirely
up to you, but you still need that powder base!
Enjoy a great Canadian classic!!
2 Russet potatoes
500 gr Thick bacon
15 mg Cannabis infused maple syrup
15 mg Cannabis infused butter
1 Powder packet of poutine sauce
2 Packs of cheese curds
3 l vegetable or peanut oil, heated to 325°F
Add your lardons to a pan set
on medium-high heat and fry until
golden brown and delicious, you
might have to discard extra bacon
fat a few times until it becomes crispy.
Deglaze the pan with the maple
syrup but make sure you got rid of
all the fat left at the bottom of the
Your bacon should be a nice dark
brown with a glossy glazed finish.
Put cut potatoes into a large bowl
of cold water while oil preheats.
Drain the potatoes well and
carefully place in the hot oil.
Blanch the potatoes until the
bubbling ceases, about 3 minutes.
They will be soft and have no colour.
Drain well on paper towels.
Increase the heat of the oil to 365°F.
Fry the potatoes until they are
deep golden brown and crispy.
Drain on paper towels and
sprinkle with sea salt.
It’s pretty straight forward, just
follow the indications on the packet,
it usually only requires water.
Once your sauce is ready,
add the Cannabis infused butter
and using a whisk, mix thoroughly
until completely emulsified.
Add half the fries to a large bowl,
add half the cheese curds and
Pour the gravy on the top of the
fries and cheese curds but don’t
add too much because you’ll end
up with a soup.
Top with the maple glazed bacon and enjoy!!