JAH Rotisserie Seasoning is a custom blend of Herbs & Spices. Designed specifically for Rotisserie-Style Chicken. You often smell and see this style of Seasoned Chicken spinning on the Rotisserie at your local supermarket. Use JAH Rotisserie Chicken Seasoning to bring the home-style goodness of …
JAH Frickin Good Chicken. This breading seals in the tender goodness and juices of the chicken. It is the juiciest chicken you will ever have. It also converts really well to a Gravy so you can use up the leftover breading from your chicken. So …
Introducing East Coast inspired JAH Halifax Donair Spice. This is a True Maritime Food and the Official Food of Halifax since 2015. This custom blend is my interpretation of the Halifax Donair and I got to tell you. This takes me way back, triggering memories …
Salt and Pepper Fries with a hit of Tang! It’s a very simple Fry Seasoning that can be used on Deep Fried or Air Fried French Fries. Add as little or as much as desired over the Fries. Salt and Pepper Seasoning The ratio is …
This post is to give you a spark of curiosity. We are talking about Butter Popcorn Seasoning as an ingredient for everyday cooking. Yes, it is used for more than just seasoning Popcorn. Knowing that this can be used in various amounts anywhere the desire …
Tandoori Salad consists of mixed Vegetables and a simple Tandoori Dressing that is really just to good. It creates this nice red colored dressing that is sweet and very good to eat. Add Tandoori marinated Chicken for a Tandoori Chicken Salad. Stuff the Salad into …
Toasted Garlic Bread is a must with your classic Pasta dishes. An Italian or French loaf brushed with a Homemade Garlic Butter that really packs a Buttery Garlic infused flavor. It’s got all the aesthetics with its bright and vibrant colors. Red tones from the …
The Grilled Deluxe Burger Sandwich made up the same way as the Grilled Cheeseburger Sandwich and using the same ingredients as the Deluxe Burger, without the lettuce. This burger is topped off with a large sliced Tomato & Onion with the inner rings and that …
Throughout the years I have tested many versions of Broth and none are as good as Maggi Bouillon Cubes, in pretty much all aspects. They are loaded with Flavor, easy storage and cheap. You get quite a bit in a box, which yields about 96 …
We’re talking about a St Hubert Poutine! Made up with the leftovers from a whole Rotisserie Chicken with St Hubert Poutine Gravy. Enjoy a Canadian Dish for Supper with a Rotisserie Chicken Poutine! Rotisserie Chicken Make this with the leftovers from a Rotisserie Chicken. Just …
The original Canadian Poutine Gravy! There are all kinds of Poutine Gravies to create numerous Poutine dishes and there is no rule here. In this post however, we are going to focus on one of the original Quebec Poutine, the St Hubert Poutine Gravy and …
Grilled Cheeseburger Sandwich combines a Quarter Pound Beef Patty with a Grilled Cheese Sandwich. I am sure many of you growing up would of used sliced bread as Burger Buns and may have prepared the Burgers like a Grilled Cheese too. Burger Patties Use the …
This isn’t your typical Snickerdoodle Cookies. I’m not even sure you can call it a snickerdoodle. But are they ever good with a nice Buttery Coconut flavor throughout. I make them like this every time and even passed a few out. Everyone wanted to know …
Portuguese Lahmacun is a Portuguese Cuisine inspired creation which uses Portuguese Chourico Sausage with a Pimento Marinade. Pureed to a paste before it is spread on flat bread. It’s quick & easy minus the flat bread making. But I got a shortcut for that too. …
Franks Poutine or the Buffalo Poutine uses bite size Chicken or Pork on top of Fries with Cheese & Franks RedHot Gravy and more Buffalo Sauce drizzled over top. Add some Green Onions!
Use Franks RedHot Sauce to toss the deep fried coated meat, in the gravy and excess sauce drizzled over top the poutine for a seriously good poutine dish.
One boneless Chicken Breast sliced into bite size pieces. If with the skin, remove this and freeze to render out the fat for other recipes. Chop into about 1/2 inch pieces.
One good size boneless Pork Chop chopped into bite size pieces, about 1/2 inch. Trim the Fat off the pork and freeze this to render out for other recipes.
The size of these are going to allow them to cook up nicely with a good crisp. Keep the meat, whether it’s chicken or pork to around 1/2 inch bite size pieces.
Which will take about 5 minutes to deep fry.
The Marinade used is the same for JFC Fried Chicken. Exchange the Bouillon cube for the type of meat being used (Chicken or Pork). This is excellent for adding in more flavor.
Combine the below ingredients and heat to dissolve the bouillon cubes. Refrigerate to cool and marinate the bite size pieces.
Marinate on the counter while the deep fryer is heating up.
This works to flavor the meat as well as a saturation of the meat so that the added starches can adhere and create a coating.
The Type of bouillon cube I use is Maggi Chicken Bouillon and Knorr Pork Bouillon.
For this style of Breading we are going to use 2:1 Cornstarch to Potato Starch added to the Pork with the marinade drained out. Toss and mix well prior to deep frying.
Different types of coating can be used here. The main thing is you want a breading that will crisp up nicely with good color. The seasoning is already in the marinade.
Deep Fried Store-bought or Homemade Fries. Start these first as this takes the longest to cook. The Chicken or Pork should cook up in as little as 5 minutes.
Remove the Fries and place into a bowl while you heat the deep fryer up to around 375 F.
The Gravy is really simple. You got broth, both Chicken & Pork or you can double up on one or the other, a Thickener, a bit of Butter, and Franks RedHot Sauce. That’s it, and it’s wickedly good on a poutine.
This makes plenty of gravy, more than what is required for this recipe. This gravy can be portioned off and frozen to use again.
Authentic Poutine uses Cheese Curds. I almost never pick these up, as they are pricey and find that a blend of Mozzarella & Provolone Cheese at a ratio of 3:1 is just as good or just use shredded Mozzarella Cheese.
The Buffalo Sauce is used initially to coat the meat with any excess being drizzled over the top of the Poutine. Use the same bowl the fries were in to make the Buffalo Sauce and toss the meat.
For 2 Portions combine 1/4 C of both Butter & Franks RedHot Sauce.
