Peppermaster Fire & Smoke Poutine Recipe

Peppermaster Fire & Smoke Poutine

A bold twist on the classic Quebec poutine, featuring premium Canadian ingredients and an unforgettable Peppermaster kick!

Ingredients

Fries:

• 4 large Yukon Gold potatoes (EarthFresh)
• 2 tbsp cold-pressed Canadian canola oil (Three Farmers)
• Sea salt, to taste

Gravy:

• 2 cups beef or mushroom broth (Stock Exchange Broth Co.)
• 2 tbsp unsalted butter (L’Ancêtre Organic Butter)
• 2 tbsp all-purpose flour (La Milanaise Organic Flour)
• 1 tbsp Peppermaster Hurricane Mash
• 1 tsp Peppermaster Maple Umami
• ½ tsp Peppermaster Steak Spice

Toppings:

• 1 ½ cups fresh Quebec cheese curds (Fromagerie St-Guillaume or Fromagerie Boivin)
• 1 tbsp Peppermaster Bacon Madness
• Chopped fresh chives (optional)

Instructions

1. Make the Fries

1. Scrub and cut Yukon Gold potatoes into fries.
2. Soak in cold water for 30 minutes, then drain and pat dry.
3. Toss with canola oil and bake at 425°F (220°C) for 35-40 minutes, flipping halfway. OR deep-fry at 350°F (175°C) for 3-4 minutes, then drain.

2. Make the Gravy

1. Melt butter in a saucepan over medium heat.
2. Stir in flour and cook for 2 minutes, whisking constantly.
3. Slowly add broth while whisking to prevent lumps.
4. Stir in Peppermaster Hurricane Mash, Peppermaster Maple Umami, and Peppermaster Steak Spice.
5. Simmer for 5 minutes until thick and flavourful.

3. Assemble the Poutine

1. Place hot fries on a plate.
2. Scatter cheese curds generously over the top.
3. Ladle the spicy, smoky gravy over the fries and curds.
4. Drizzle with Peppermaster Bacon Madness for extra flavour.
5. Garnish with fresh chives if desired.

Why This Recipe Rocks

• 100% Canadian-made ingredients from premium producers.
• Peppermaster flavours pack a punch—Hurricane Mash for heat, Maple Umami for smoky sweetness, and Bacon Madness for rich depth.
• Customizable—Make it vegetarian by using mushroom broth and skipping the bacon drizzle.