Guido's Lomo Saltado
7/29/2013 12:45:00 PM
Poutine is a big thing in Canada. It’s their national comfort food. And it is just wrong, wrong, wrong, wrong. It’s so wrong…that it’s right.
If you don’t know what Poutine is – it’s French Fries covered in cheese curds and gravy. The beauty of it is – that when it’s hot…it’s steaming and it’s often served in a large paper cup – so you have this large cup, filled with squishy, steaming goodness. The best part is that the long fries at the bottom of the cup become completely saturate in the gravy. It’s truly goodness.
You’ll find poutine on many restaurant menus in Canada. From the upscale places (I once had it with pulled lamb) to your local fast food joint (I most recently had it at Burger King)
Here's the history of Poutine - since you are desperate to know, I am sure. And here's a recipe in case you wanna whip it up for yourself.
So, when I got home from my most recent trip to Canada, there was a picture in my head of a recipe in Guy’s book called “Lomo Saltado.” This is a Peruvian dish where homemade French Fries are smothered in ingredients. I thought this would perhaps fix my constant craving for Poutine.
Turns out Lomo Saltado is NOTHING like Poutine. But if you cover it in some hot sauce you have a fun to eat meal.
Here’s the recipe: (by the way – this recipe also requires that you make Guy’s homemade French Fries. Well you don’t HAVE to. I mean, the French Fry police aren’t going to show up at your door or anything. But I thought this was a good way to knock out two recipes in one shot – so the fry recipe follows.)
1 (1-pound) rib-eye, boneless, trimmed of excess fat and cut into 1/2 by 2-inch long pieces
1 tablespoon freshly cracked black pepper
1/4 cup balsamic vinegar
1/2 cup soy sauce
1 tablespoon fish sauce
2 teaspoons cornstarch
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
2 teaspoons minced ginger
2 tablespoons canola oil
1 red onion, cut into 1/2 by 2-inch strips, about 2 cups
1 red bell pepper, seeded and cut into 1/2 by 2-inch strips, about 1 cup
1 yellow bell pepper, seeded and cut into 1/2 by 2-inch strips, about 1 cup
5 Roma tomatoes, sliced into 1-inch wedges
French Cut Fries, recipe follows
4 ounces beer
1 tablespoon key lime juice
Organic white rice, prepared according to package directions, for serving
1/4 cup chopped Italian parsley
Hot pepper sauce, for serving (recommended: Aji or Peruvian, both can be found online)
Special Equipment: Large wok
Cooks Note: Have French fries finished with their first fry before starting this recipe.
Season the meat with the pepper, tossing to coat. Set aside. Combine the balsamic, soy sauce, fish sauce, cornstarch and Worcestershire sauce in a small bowl. Whisk with a fork to incorporate well, then add the garlic and ginger, and stir to combine.
Put the wok over high heat, add the canola oil and when it just begins to smoke, add the onions, bell peppers and tomatoes. Saute until the onions begin to soften, about 5 to 6 minutes.
At this point, drop the prepared French Cut Fries into the oil for a final fry.
Push a hole in the center of the wok and add the beef. Stir-fry for 1 minute, then deglaze the wok with the beer and add the vinegar-soy mixture. Stir frequently for another 1 to 2 minutes. Add the lime juice and toss. Remove the French fries from the oil and toss them into the stir-fry mixture. Serve on a warm plate with the white rice. Garnish with the parsley and serve immediately. Pass hot pepper sauce at the table.
French Cut Fries:
4 (4 to 5-inch) russet potatoes
1 gallon water
2 quarts canola oil
1 tablespoon fine sea salt
1 teaspoon freshly ground black pepper
Peel the sides of the potatoes, leaving the skin on both ends. Cut them into 3/8-inch slices, then stack the pieces and dice them into 3/8-inch squares. Put the potatoes in a bowl with the water and let them sit submerged for 30 minutes to 24 hours. This will help leach the excess starch from the potatoes and keep them from oxidizing.
Heat the oil in a heavy stock pot to 275 to 300 degrees F. Use a candy thermometer to assure proper temperature.
Drain the potatoes and pat them dry of excess water. Add about 2 handfuls of the potatoes to the hot oil. (Chefs Note: There should be at least 1-inch of oil covering the potatoes.) Cook until they are partially cooked and lightly browned, about 5 to 7 minutes. Remove the potatoes, shake off any excess oil and let them cool on a rack. Repeat with the remaining potatoes.
After all of the potatoes have cooled, heat the oil to 350 degrees F. Add 2 handfuls of the potatoes to the oil, and fry until they are golden brown, about 2 minutes. Remove them from the pot, shake off the excess oil, and season lightly in a bowl with the salt and pepper. Repeat this method until all the potatoes are fried. Keep warm until ready to use.
Read more at: http://www.foodnetwork.com/recipes/guy-fieri/guidos-lomo-saltado-recipe/index.html?oc=linkback