Sunday Gravy with yeah right: Season Finale!

Holy fucking shit we made it.

Season 8 is a motherfucking wrap!

I don’t even know where to begin. Firstly because I’ve been busy as fuck-all at work and second-ish because it was a long goddamn season.

I’ll remember season 8 for a few reasons. I’ll always refer to it as the “Soup” season since holy goddamn fuck we did a shitload of soup recipes.

That’s the Southwest Vegan soup and I adapted that linked recipe up there by making my own black beans instead of using canned beans and people? This is not simply one of my favorite soups, it’s one of the most delicious dishes I’ve EVER MADE. I eat this 5 days a week every third week and it is fucking insanely awesome.

We also got to experiment with a new kitchen toy this year.

A Sous vide!

However: I’ll never forget this season because it was this season… This one we are wrapping up right fucking here and now when…

[deep breath]

I turned into a goddamn vegetarian!

Since the beginning of March!

Still!

It’s mostly still true to this day. I am indeed a Monday thru Friday vegetarian and most weekends I’ll have another vegetarian day. This weekend, Labor Day weekend, will probably see that shit completely fucked because it’s a holiday – there will be grillage – and it’s hot as a motherfucker right now. Southern California is in the middle of a sustained “heat dome” and I won’t be turning the oven on for SHIT this weekend.

Obviously I won’t have it as bad as those poor inland bastards because of the whole sea breeze influence here but shit’s still hot.

For the season finale of each season I generally reflect back to my favorite post of the past year and I will also include one of my favorite food porn photos of the year. This year the very same post had the distinction of winning both categories.

It was this sexy motherfucker right here.

Fuck me that’s a sexy-ass photo.

That was our Stromboli vs Calzone showdown from back in June. You remember. That’s where I sacrificed myself – and definitely the whole vegetarian thing – by cooking a calzone one day followed by a stromboli the next day.

The sacrifices I make for you!

But enough about the goddamn past! We have one last menu to offer up and it’s high fucking time we got after it.

For our season finale today I thought I would pay homage to our numerous faithful readers in Americas Hat.

That’s right people. Today we are making POUTINE!

You know it, you love it, you’ve felt great shame after devouring it, and I’m certain you never thought you could finish the whole serving. But you did anyway.

Just in case anyone has been asleep these past 10 years and missed the poutine renaissance going on, poutine is fries, covered with cheese curds then smothered in gravy.

Health food, this motherfucker is most definitely not. Delicious, this fucker most definitely is. Not to mention insanely indulgent and excessive.

Enough disclaimers for you?

No real recipe required today just have access to the 3 basic ingredients and prepare them how you see fit.

I’ll show you all my way.

We begin.

I wanted to make a rich beef gravy with short ribs but my local Ralph’s didn’t have short ribs the day I shopped for this meal.

Not a problem because I can make a goddamn gravy from this.

Our dear old friend Chuck The Roast. Featured many, many times on Sunday Gravy I find that Mr. Roast has the perfect ratio of fat to meat especially when our desired end game is gravy.

Standard pot roast application today and a perfect preparation if pot roast is all you are after.

Season old Chuck up real well.

Lots of salt, plenty of grinds of freshly cracked pepper and my usual touch of some hot Hungarian paprika. Don’t be shy. Think big flavor.

Then get a sear on ‘er.

Splash of cooking oil and over medium/high heat cook for about 7 minutes per side.

While the meat is searing, chop up the usual suspects for a mire poix. Our standard onion, carrots, celery will be fine. We’ll add in the minced garlic right before we put the roast in the oven.

When you’ve seared both sides of the meat, remove it from the pan. 

Hell yes, that got your attention. I like where this is headed.

Deglaze the pan with some red wine then add in the chopped veggies, 5 or so cloves of minced garlic, a whole 32 oz container of beef stock, tablespoon of tomato paste, maybe a splash of Worcestershire sauce and prepare the oven for action!

Into a preheated 325 degree oven for right about 3 hours.

When our three hours have elapsed, remove the lid and take a gander.

You want that. You need that.

We are preparing the roast the day before serving our finished dish. Remember gravy is our star ingredient and I find that the extra day chillin’ in the fridge really helps build the flavor.

Let cool, wrap the roast in foil and keep the gravy and veggies bits in their own container. Refrigerate both overnight.

I fully expect you to sample the proper fuck out of the meat while it’s cooling. Don’t let me down.

Next day we make with the potato action.

Rinse, peel and chop them babies.

You want the potatoes to soak covered with water for at least 30 minutes for proper starch extraction.

The fries are going to be double-fried. The first time, cook on a medium heat just until the fries are cooked slightly and maybe even a little limp. Drain on a rack and the final fry will be on a high heat for a few minutes until they get golden brown, crispy and delightful. Do the final fry just prior to serving the finished dish so everything is hot.

Now for those veggies and stock and seasonings that we cooked the roast in yesterday and refrigerated overnight? Get that shit out of the fridge and prepare the blender.

The fuck are you waiting for? Blend that shit! Yes, everything goes in there.

Exactly.

Remove the roast from the fridge and cut into bits.

I fully expect you to eat about 1/3rd of this while you slice it.

Put the meat in a pot and dump that sexy gravy all over. Heat it up and bring to a simmer.

The basic poutine recipe doesn’t call for the addition of meat. Fries and curds covered in gravy right? But is anyone gonna argue about some chunks of roast mixed in with their gravy. I think fucking not.

Please take note: this could be the poster gravy for Sunday Gravy. It is flawless. You folks out there who have gravy issues, concerns or inconsistencies? Do this and those issues are permanently fucking solved.

Now, any self respecting person knows you can’t make poutine without these.

I guess this is the part where I explain that cheese curds are made fresh, not aged and are created just as the cheese takes shape and comes together for the first time. Again, they are not aged.

Let’s get a closer look at one of the squeaky bastards.

Salty, chewy, cheesy with the tell tale squeak. They are dynamite. They also produce a really good melt when smothered in gravy.

Time to finish frying our big batch of fries. This will be the 2nd or finishing fry.

That’s a solid fry right there. More of a “chip” if you will. Drain on a paper towel prior to serving.

Time to plate.

Fries go on the plate.

Curds go on the fries. Our curds.

Then ladle on the meat and the gravy.

A close up perhaps?

And the rarely seen Mid-Meal shot!

Of course it was insanely decadent and delicious.

Of course it settled like a goddamn anvil in the belly.

Of course I went back for seconds.

Woof.

Maybe it’s the frequent vegetarian in me but this shit was a day finisher.

Productivity? Done!

Early bed time? Accomplished.

This would be a very special occasion meal here. Do yourself and your health and longevity a favor and don’t make this a regular dish. This motherfucker probably took a good 3 months of my end of days.

It was good but was it worth it?

I’ll leave that shit up to you to decide.

And there we are. This season is a goddamn wrap.

Put a bow on this fucker and crack open a cold one because starting this Thursday night WE’VE GOT REAL FUCKING NFL REGULAR SEASON FOOTBALL, KIDS!

THIS SHIT IS GOING DOWN!

Please take a moment and consider the work of the “offseason folks” on our beloved site. Those crazy fucks who keep this party rolling during the 7 motherfucking long months of the NFL offseason. Those princes of the NFL, those kings of DFO. 

It is a labor of love but never forget, it’s still labor.

And every single one of you readers are the reason why.

This is for you.

Thank you, each and every one from the bottom of my deeply blackened heart. I couldn’t do it without you. Thank you for being the regular Gravy Heads that you are.

I love you all dearly.

Now give me my Alan Page jersey, an ice chest filled with beers and a bag of pork rinds!

FOOTBALL IS BACK!

See you all in February for Season 9.

Until then be well, stay safe and for the love of God…

PEACE!