Tag Archives: pulled pork

Truffled Sweet Potato Poutine

A few weekends ago I finally added some white truffle oil to my collection and the first thing I wanted to make was sweet potato truffle fries. However I was struck with a bit of inspiration and instead used my craving as the base for a delicious “brinner.” (If you follow me on Instagram, you probably know what’s coming.)

Sweet Potato Truffle Fries

Poutine is a traditionally Canadian dish. It’s french fries served with cheese curds and gravy. I’ve seen breakfast/brunch versions done with the addition of an egg and that served as my jumping off point.

Rob and I love this super easy recipe for pulled pork (we used it to make nine pounds worth for a recent party) and I figured this dish could use a meat since my taste testers included some dudes.

Once all of the ingredients are done, it’s best to set up some sort of assembly line so you can quickly and easily get the fried eggs off the stove while the yolks are still perfectly runny.

Truffled Sweet Potato Poutine (serves 4-6)

Crock pot pulled pork & juices for gravy
2-3 sweet potatoes (yams) cut into french-fry sized pieces. Tutorial here.
Olive Oil
Standard Salt & Pepper
Truffle Oil
Truffle Salt
Sweet Potatoes cut up for fries

Preheat oven to 400 degrees.

Spread out your sweet potato fries on a baking sheet in a single layer (you may need more than one baking sheet for this.)

Drizzle the sweet potato fries in a bit of olive oil and lightly sprinkle with salt and pepper

Place the baking sheet(s) in the oven and roast for about 30 minutes (tossing halfway through) or until the edges of the sweet potato fries are crisp. Some may even get a little dark and that’s OK.

While the potatoes are roasting you can make the gravy.

Gravy reducing on the stove

Once the potatoes, gravy and pork are all prepped. You can begin to cook the eggs.

For these bowls I went with fried eggs over-easy. There’s just something so satisfying about breaking open the yolk.

To assemble each bowl start with a small pile of sweet potato fries and lightly drizzle with truffle oil (very lightly) and sprinkle with a little truffle salt). Next, top the truffled sweet potato fries with pulled pork and gravy and finish with an over-easy egg.

Truffled Sweet Potato Poutine Bowl

It may not be the most photogenic of meals, but for whatever it lacked in beauty it certainly made up for it in taste and savoriness. I also don’t think this bowl would be the same if there weren’t sweet potato fries at the bottom of it.


Shackin’ Up Celebratory Lunch

Yes, that move I mentioned I’m making over the next few weeks, the boyfriend is moving in there too. I’m only moving a few blocks west of where I live now, but we’re upgrading from apartments to a house complete with an adorable little back yard. (I will share some pics of this new space I promise!) We’re super excited and after meeting with our landlord this week to get the final lowdown on everything we headed to Firestone’s for a quick, fancier than normal lunch to celebrate.



Pulled Pork Sandwich

Pulled Pork & Truffle Fries

Steak and Cheese Sandwich

Steak & Cheese

Now if only I could snap my fingers and everything would be magically packed and moved for me …

Traveling for Food (and drinks): Beer, Bourbon & BBQ 2012

Like bourbon? Like beer? Like BBQ? Whether you’re a fan of one or all three, you would enjoy an event like this.

A few weekends ago the boyfriend, some friends of ours, and I headed down to the fairgrounds in Timonium, MD for a day full or bourbon tasting, beer swigging and BBQ eating.

Bourbon TastingA souvenir tasting glass is provided upon your entrance to the event. I can proudly say I’ve so far collected three of these. On the bottom is actually Makers Mark wax. On top of providing samples of their delicious spirits, they will dip the bottom of your glass in their signature red wax. The line can get pretty long, but it’s free and it just looks so cool, right? After three years we know to just head straight for the Makers Mark table first.

You can usually expect there to be at least 40 bourbons and 60 beers available for tasting (but probably more). The trick about the getting to taste everything you might want to is the VIP ticket. You get in two hours before the general public so you have more time to get to all of the good stuff.

Once our VIP hours were up and we made sure we had tasted all of the bourbons that we probably couldn’t afford in real like ;-), it was on to some BBQ. Like usual, I was all about the Carolina pulled pork that day. Topped with some coleslaw, YUM, it really doesn’t get any better.

my carolina pulled pork sandwich

Some baked beans and hush puppies rounded out the meal.

BBQ sides: coleslaw and baked beans

hush puppies

me and the boyfriend

After lunch, it was back to more drinking. And yes, those are pretzel necklaces we are wearing. It was a tip we picked up from some folks last year. Keeping some snacks handy during a day of drinking is a good call and pretzels are great for in between tastings.

You can still get in on this fun too. There is another Beer, Bourbon and BBQ Festival at the National Harbor on June 15 & 16.