2014 Great Baltimore Meat Up Challenge [Pictures]
Enter b's second carnivorous challenge -- if you dare.
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Farmhouse Poutine( Kim Hairston / Baltimore Sun / April 21, 2014 )
When Matthew Kane, the chef de cuisine at B&O American Brasserie, began brainstorming meat-centric dishes, his mind went to waste.
"We do a lot of braising in-house, a lot of confit-ing in-house, and what ends up happening is you get a lot of scraps, things that kind of break off in the cooking process," Kane (pictured) said. "It almost becomes waste, so this gives us an opportunity to get all of those flavors in one dish."
He settled on poutine, the classic French-Canadian dish of French fries, brown gravy and cheese curds that is currently having a moment in the mid-Atlantic region, according to Kane. His version was named Farmhouse Poutine because "it's literally every animal that you will find on a farm." As the handcut fries bathe in foie gras gravy, Kane tops it with meat products all produced in-house: Duck confit, housemade garlic sausage, braised beef short ribs, pork belly confit and braised rabbit. He finishes it with fresh thyme and melted mozzarella cheese curds. Although it sounds rich enough for a reality eating competition, Kane's poutine goes down lighter than it has any right to.
Kane admits the recipe was easy to construct because it is simply hard to go wrong with ingredients like these. "This is everything America loves. It is fancy gravy fries with cheese and every kind of meat you could ever want to eat," he said. "Really, when you think about it, it's a no-brainer." -- Wesley Case