Ingredients
For the Cannabis-Infused Gravy:
- Unsalted butter: 2 tbsp (28g)
- Cannabis-infused butter: 1 tbsp (14g)
- All-purpose flour: 2 tbsp (16g)
- Beef broth: 1 cup (240g)
- Chicken broth: 1 cup (240g)
- Worcestershire sauce: 1 tsp (5g)
- Salt: 1/2 tsp (3g)
- Black pepper: 1/2 tsp (3g)
For the Fries:
- Russet potatoes: 2 large (about 500g)
- Vegetable oil: For frying
- Salt: To taste
For Assembly:
- Cheese curds: 1 cup (200g)
Instructions
Step 1: Prepare the Cannabis-Infused Gravy
- In a medium saucepan, melt the unsalted butter and cannabis-infused butter over medium heat.
- Add the flour and stir constantly for about 2-3 minutes until the mixture turns a golden brown (this is your roux).
- Gradually add the beef and chicken broths, whisking continuously to prevent lumps.
- Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes until the gravy thickens.
- Stir in the Worcestershire sauce, salt, and black pepper. Keep warm.
Step 2: Prepare the Fries
- Wash and peel the russet potatoes. Cut them into thick fries.
- Soak the potato fries in cold water for at least 30 minutes to remove excess starch. Drain and pat dry with a kitchen towel.
- Heat the vegetable oil in a deep fryer or large pot to 180°C (350°F).
- Fry the potatoes in batches for about 4-5 minutes until they are golden and crispy. Drain on paper towels and season with salt.
Step 3: Assemble the Poutine
- Place a generous portion of fries on a serving plate.
- Scatter the cheese curds evenly over the fries.
- Pour the warm cannabis-infused gravy over the cheese curds and fries, ensuring everything is well-covered.
Servings: 2
Enjoy your Cannabis-Infused Poutine responsibly! Adjust the cannabis dosage according to your tolerance and local regulations.