Recipes For the Very Weird – Thanksgiving or Christmas Poutine and Cherpumple AND Turducken

There is no doubt that Canadians enjoy some weird culinary concoctions. We love our flavours of potatoe chips like: roast chicken and gravy, all dressed, and ketchup. There is also deep-fried beaver tails dusted with confectioners sugar and cinnamon, and our beloved bagged milk.

I thought today was the day to share festive recipes.

 

 

 

 

Thanksgiving Poutine

POUTINE
Ingredients
1 quart vegetable oil for frying
1 (10.25 ounce) can beef gravy
5 medium potatoes, cut into fries
2 cups cheese curds
Directions
Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
Place the fries on a serving platter, and sprinkle the cheese over them. Place on a bed of dressing and sprinkle with green peas and turkey. Canned peas rock- frozen ones do not!  Add a dollop of Cranberry sauce.Ladle gravy over the fries and cheese, and serve immediately.
VARIATIONS
Add cut up cooked chicken or hamburger.
Use shredded mozzarella cheese in place of cheese curds.
Italian Poutine: Substitute marinara for gravy.
BBQ Poutine: Substitute a light BBQ sauce for gravy.

Vive la poutine!

For you Vegans -Vegan Poutine and it’s called POOtin!

The Cherpumple for Dessert

From the Impact Lab

For Charles Phoenix, the turducken apparently wasn’t enough. The turkey stuffed with duck stuffed with chicken – an increasingly popular Thanksgiving treat – was in need of a dessert counterpart.
So he came up with one worthy of the holiday, and he called it … thecherpumple. The dessert is a weighty, three-layer cake with an entire pie baked inside each of the layers.
Phoenix, a humorist from Los Angeles, describes his creation on his website this way: “Cherpumple is short for CHERry, PUMpkin and apPLE pie. The apple pie is baked in spice cake, the pumpkin in yellow and the cherry in white.”

He further explained that the inspiration came from the typical dessert table at his family’s holiday celebrations…
“Seems there’s always cherry, pumpkin and apple pie and a cake that’s a family tradition. It has a layer of spice and a layer of yellow. Since I always want to have a piece of each of the pies and the cake, I figured why not make that waaaaaaaay more convenient. So I baked them all together as one, and the Cherpumple was born,” he wrote.
After the various layers of the cherpumple are baked, they are stacked on top of one another, then the whole thing is slathered with cream-cheese frosting.
So, who’s ready for dessert?

 

The Cherpumple Recipe

 

servings: 1 8″ cake

ingredients:

1 8-inch frozen pumpkin pie
1 box spice cake mix
1 8-inch frozen apple pie
1 box yellow cake mix
1 8-inch frozen cherry pie
1 box white cake mix
eggs and oil according to the cake mix
3 tall tubs of cream cheese frosting
3 8½-inch-round cake pans

Bake pies according to instructions and cool to room temperature overnight.

Mix cake batter according to instructions. For each layer, pour about 1 1⁄3 cup of batter in the cake pan.

Carefully de-tin the baked pie and place it face up on top of the batter in the cake pan. Push down lightly to release any trapped air.
Pour enough batter on top to cover the pie. Bake according to box instructions.
Cool and remove from pans then frost it like you mean it

Here is Phoenix’s video- a true treat and so worth the watch!

Happy Thanksgiving!!

THE TURDUCKEN

also read-Cranberry Pickle Pie and Utah Pickle Pie –(Last time I saw something like this, the test came back positive. It was a boy)

Buds Has the Spuds in Carleton Place!

Bud Hamilton — 5 star-It Rocks!! Had the best Bacon Double Cheese burger! Hmmm is it because I have an in with the cook? Nah everyone will get treated well!!

Laura Goodchild — 5 star-It was excellent Cheese Burger i had From the best cook and treated me very well like always!! it was yummy.. all the best jane you and bud always treated me well when you owed the company. And it’s an excellent spot to eat.

Best Burger’s but now I gotta try the fries!

Debra McMillen Marier — 5 star-Awesome!!! Perfect spot..right across street. LOL super.
BUD’S SPUDS- So I’ll see you soon??

Rod Rafter -Best of Luck in your new venture Jane!

That’s right- Jane and her super elf (who is everywhere) Glenda will make your day with their smiles and food. These guys are related by the heart. Poutine was fabulous- but at this point even in the beginning of the season, after all these reviews-I don’t know how many more I can eat. LOL!

Come see the gals at:

124 Moore St

Carleton Place, Ontario

 

(613) 913-4537

Related reading:

Law & Orders — A Little Slice of Heaven on The Side of the Road

Where Can You Eat for $5 in Carleton Place on Victoria Day Weekend?

Update: Maryanne L. Oney has closed her chip truck and wishes to thank everyone who supported her. She said it was very hard to close it as I enjoyed it very much and the people who did show loved our food. Hugs to her.

From Kaladar to Carleton Place – The Spud Box is Open!

From Kaladar to Carleton Place – The Spud Box is Open!

Halfway between Ottawa and Peterborough in Kaladar lies an urban legend. Rumour is their burgers were rated tops by the Globe & Mail, and people come from all over the world to taste their food. I have been hearing whispers about this for 6 months now, so today I finally got to see what all the buzz was about. The Spud Box has just opened on HWY 7 where the old Balderson Cheese store once stood and the place was hopping!

As I stood there waiting for my poutine with Ms Fiona Cornell — I was not only shocked by the quality of the food, but the quantity. An order of pulled pork poutine atop french fries and smothered with dark gravy could easily have been shared by two and still had leftovers. I saw many lost fries on the deck and wondered why. When I got my poutine it was over flowing and I had to struggle to keep them all in the dish. The Spud Box serves huge servings, so be prepared to split a large fries at least 2 ways. I haven’t seen a decent Philly Cheesesteak since The Philly Cheesesteak Shop in Berkeley and I saw a Philly Cheesesteak walk out the door that could rival my fave. I didn’t taste it but it looked great.

A woman struggled spraying vinegar on her fries that sat under thin battered fish. No frozen processed stuff here! Even the butter tarts are homemade– and they sell them in singles, 6 pcs, or 18 pcs. My butt did not need that poutine, but how can you do a review if you don’t try the food. Remember, this isn’t McDonalds, it’s not fast food. The Spud Box serves real food and takes a little more time. As the owner said, ‘we serve the best f^&%in burgers in town!  It’s worth the wait!

Carleton Place’s Unofficial “Miss Spud Box” Jessica Irvine who talked The Spud Box into coming to Carleton Place

Law & Orders — A Little Slice of Heaven on The Side of the Road

Law and order exists in life for the purpose of establishing justice. Law & Orders on the fringe of Carleton Place exists for the purpose of feeding the masses quality food. Tucked on the Carleton Place side of the Innisville Bridge on Hwy 7 lies memories of what the iconic Mr. Norm once built. Anyone that dares to even open up a business in that spot is going to have to fill some mighty big shoes. After eating at Law & Orders I would say they not only filled it- they needed a bigger size!

After hearing the rumour that Jamie Law had a Harvard degree in Burgerology I decided to check it out. The burgers and fries were flying out the door when I went in there a few Saturdays ago, but I decided to really throw them a curve ball. Often the veggie/vegan burger gets overlooked. Nine out of ten it is some frozen Morningstar veggie burger thrown on the grill. Since they don’t cook any frozen meat patties, would this be any different? It wasn’t– the quality rocked the house as well as the fries. I was even served a Diet Coke in an old fashioned glass bottle.

The burgers and pizza are fresh (local butcher and no filler) and home made. Even the veggie burgers are hand made by a woman “up the line” that wants to open a vegetarian restaurant. The fries are hot, crisp. and fresh cut – none of that frozen bagged nonsense Jamie says.

I honestly don’t think a bag of frozen-anything would mess with Jamie Law. He is determined, focused, and thinks of every palette, as he also offers gluten free and vegan options.Once upon a time he was in banking and restaurant management. He began at the bottom of the grease pit and worked his way up. There is no doubt that Jamie is establishing his own roots with his creative choices. He has no fear in getting dirty to get the job done right for his restaurant.

Like the successful In-N-Out Burger chain in the US, Law & Orders is back to basics and doing it right. Pride and dedication go into the hand made foods available (grilled BLT, The Barnyard, the pizza’s and of course the fries that bring people back at least once a week!) Other notable menu items include: deep-fried pickles, chicken wings, and for the winter season, chili and soup. Don’t forget the WCF -What Came First burger (a chicken burger with a fried egg, bacon and cheese).

In his quest to get people to taste his food Jamie even delivered to the ice shacks on Mississippi Lake this winter. The snowmobiles were always lined up front to taste the best gravy in town on his popular Poutines and Poutine Pizza. Tater Tot Poutine is coming up on the menu as well as home made frozen lemonade, sausages, and funnel fries, for the summer customers. Plus, Jamie assures you there is consistency in his food no matter who is cooking.

If you have a big appetite don’t forget the Rhippo Challenge! When Jamie Law opened his restaurant in February 2014, he set out a challenge that he knew would make his Dad proud.The Rhippo Burger was named after Jamie’s late father’s nickname. The Rhippo Challenge includes two, one-pound Rhippo burgers and a full pound of Poutine. It only comes to those willing to test the depth of their hunger. All participants must completely consume the three items in 20 minutes or less. The successful few will earn bragging rights, get their meal for free, go home with a t-shirt, and their photo will be hung on the Rhippo Challenge Wall of Fame.

As of February 2015, over 90 challengers have attempted the feat. They have only had one winner. Bobby Roy from Metcalfe completed it in 13 minutes! Where are our Carleton Place challengers? C’mon guys!

Aside from the phenomenal food, and great selection on their menu, the staff are very personable, friendly, and helpful. Not only that, Law & Orders  are on a used cooking oil recycling program. If not properly treated, used cooking grease can pose a serious threat to the community. Using an environmentally responsible pick up and waste oil disposal service prevents thousands of tonnes of restaurant trap grease from clogging sewer systems, polluting waterways and contaminating landfills. Way to go guys!

Jamie will be competing with the other burger professionals at The Man Cave Show coming up in Carleton Place. The family run business is open 7 days a week from 11-7pm. You can call ahead and your order will be ready for you to eat in or take out when you arrive!  It’s right across the street from the Ultramar gas station in Innisville, and only ten minutes from Perth and Carleton Place! No matter who you are, you’ll feel like a part of the Law and Orders family when you leave.

  

 

Could We Do a Tater Tot Crawl in Carleton Place?

Have you ever wanted to spend an entire night eating nothing but tater tots?

Last week in NYC they had a Tater Tot Pub Crawl and I had to think. Does anyone do truffle Tater Tots around here? Tater Tots are now the bomb– but what is so wrong with real potatoes that makes people want fried processed mashed potato nuggets– instead of the real thing? Are they not available in the freezer section at the grocery store? Sometimes, I just wonder who decides which food  is now a new trend. I’ve apparently been “trendy” since I was 2 or 3.

How about these?

Chil Cheese Tots

Pizza Tots

In Carleton Place I am proud to announce we are right on trend! Milano Pizza on Bridge Street already has Tater Tot Poutine ready for our masses! Mazen Kassis was excited to tell us how it began with their Pom-Pom-Poutine!

Chef Tim Wasylko, who is the executive Chef at 24 Sussex Dr., created the PoutineZaa Pizza for Milano Pizza and helped them raise $3250 for The Ottawa Humane Society! After using Tater Tots as a topping for this pizza they decided to try the poutine with tater tots. It is the hottest item they have ever added to their menu! In fact, in the first few months since they created the Pom-Pom-Poutine, it has already taken over 35% of the overall Poutine sales!

Jamie at Law & Orders on Hwy 7 in Carleton Place/Innisville (yes it is CP folks) was also excited to announce they will also be serving a Tater Tot Poutine soon! Of course that will be sold side by side with their regular poutine, and yes, their Poutine Pizza!

Tots are tasty, trendy or not. For a lot of us they are reminiscent of our childhood. Bring on the meatloaf. It’s gotten too much bad press!

So if you live anywhere near the Milano Casselman, Marc has as Nutella Topped Dessert Pizza to go with every order! Bring it on with a side of Tater Tots!!

Milano Pizza

26 Bridge St, Carleton Place, ON K7C 2V1

Law & Orders

13694 Hwy 7

Carleton Place, Ontario

(613) 253-5558

Longing for Spring — Poutine— C & D’s Fresh Cut Fries

Just saw on the Carleton Place Restaurant Review Page they have ended an era..

April 18 2017

Happy Spring time everyone
I would like to thank all the customers that have passed under the portals of my red roof for their burgers and fries A Happy Easter .
I also am announcing that C & D Fries has closed , we will miss the many faces that appeared at my window. many good friendships were made.
I would like to thank all the staff members that have work for me over the many years, a special Thanks to Miss Claire she always has went above and beyond to help me from day up to day end, and still helping me clean up.
A big thanks to Junior, Bud, Kent and Jason for moving and cleaning up my site.

Take care folks
You will see my smiling face as a Cashier at the local Freshco store.

 

 

Just in case you can’t wait, there is a recipe at the end

POUTINE
Ingredients
1 quart vegetable oil for frying
1 (10.25 ounce) can beef gravy
5 medium potatoes, cut into fries
2 cups cheese curds
Directions
Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.
VARIATIONS
Add cut up cooked chicken or hamburger.
Use shredded mozzarella cheese in place of cheese curds.
Italian Poutine: Substitute marinara for gravy.
BBQ Poutine: Substitute a light BBQ sauce for gravy.

Canadian Thanksgiving Recipes For the Very Weird – Thanksgiving Poutine and Cherpumple – Zoomer

 

Canadian Thanksgiving Recipes For the Very Weird – Thanksgiving Poutine and Cherpumple – Zoomer.

They Are Going to Do What With Poutine? – Zoomers

 

They Are Going to Do What With Poutine? – Zoomers.

 

Today I did not feel like writing.

Today, I felt like putting my feet up and doing a whole lot of nothing until I saw something so wrong I had to tell the world–immediately!