Poutine Pie

It's been more than a week since our last update, which means it is time again to combine two things we love individually and see what would come out if they had sex. The first half, poutine (poo-TEEN), is universally adored for its caloric density and artery-clogging properties. A basic poutine is made by topping fries with cheese curds and hot gravy, making it vegetarian (aka healthy?). The second half is pie. Enough said.

Note: Our integrity did come into question when we decided to take several shortcuts in this recipe. We use pre-cut fries, pre-made pie shells and regular cheese instead of cheese curds. Feel free to make everything from scratch, but for us it just means a longer wait until the final product. This is how we made the poutine pie:




1. Gather up the necessary ingredients: fries, cheese, gravy and pie shells. We decided to add some ground beef and mushrooms to ours, as well as our recipe standard - bacon.




2. Bake/fry the fries, cut cheese into small cubes (if not using curds), cook mushrooms and beef, heat gravy and bake pie shells according to instructions.





3. Add a layer of fries to the bottom of the pie shell. Top with cheese, a sprinkle of beef and gravy. Repeat for a second layer, packing down the fries so there aren't too many gaps.







4. Top with bacon weave. Not only will the bacon taste good on its own, but the bacon juices will seep into the pie like a magical nectar and enhance the flavor of everything it touches.







5. Return to oven at a high temperature to cook the bacon (we used the broil setting).






This was possibly the most delicious and fattiest thing we have made so far, despite not tasting much like actual poutine. I guarantee you will see more creations deriving from both poutine and pie in the future, as they have both taken their places under bacon in the "I don't care how long I live" food category. Enjoy the pictures.





- Angie, Carol, Charles, Daniel, Laura, Marcus & Michelle

Chocolate-Covered Bacon

While looking back at our previous posts, I noticed that something was not quite right. I couldn't pinpoint the exact problem, but something was definitely missing. Something...salty. And then it hit me - the last two posts were missing that magical part of the pig belly. The part that is cured, and often smoked, and sliced thin for all of my breakfast needs. Bacon.

We frantically rushed to come up with something bacony as soon as possible, and this next recipe will not disappoint you bacon-lusters. I truly believe that this is as awesome as food can get. We can not legally make anything more awesome, because if we did your eyes would explode. Here's our take on chocolate-covered bacon:



1. The only necessary ingredients are bacon and chocolate, but you can top the bacon with whatever your little heart desires. We picked up two types of bacon, semi-sweet chocolate chips, white chocolate chips, peanuts, graham crackers and mini marshmallows.







2. Fry up the bacon. These things will work the best if the bacon is crispy, but any form of bacon is okay. Except raw. Drain cooked bacon on paper towel and set aside.





3. Set up a double boiler and melt chocolate chips. Resist the urge to eat all of the chocolate and/or smear it on your face while pretending it is fecal matter.





4. Cover bacon in thin coat of chocolate and place on parchment paper. If you are topping the pieces with anything, now is the time to sprinkle your goodies on them.





5. When the entire batch if done, let it sit in the fridge until firm.





There you have it - chocolate-covered bacon. The ones pictured at the top are s'mores strips with crumbled graham crackers and mini marshmallows. Effing delicious. If there are any leftovers, eat them the next morning with Cadbury Creme Eggs and toast.

Get your mind out of the gutter, that's white chocolate drizzle.

- Brought to you by Angie, Carol, Charles, Daniel, Laura, Marcus & Michelle

Pizza Taco

Whenever I get a craving for real, authentic Mexican cuisine, I head over the local Taco Bell where I can get my fill of such Mexican staples as Crunchwrap Supremes and Cheesy Gordita Crunches. But if there is one thing about Taco Bell that has repeatedly disappointed me, it is the size of most menu items. For example, the other day I ate 35 soft tacos. As a snack. Because I was still hungry after 82 quesadillas.

We here at Late Night Chefs believe that size does matter. Why make many tacos to feed one person, when one taco can feed many persons? Here are the steps we took to arrive at our most Mexican creation to date, the Pizza Taco:




1. Go to the nearest wholesale location and pick up bulk amounts of medium ground beef, lettuce, tomato, cheese, sour cream, tomato paste and pizza. Exactly how much do you need of each ingredient? Way too much.






2. Cook the beef in a large pot, and season to taste. Add tomato paste after it is fully cooked. Meanwhile, place pizza in the oven, making sure the bottom does not get too crispy (or else it will not fold like a taco shell).





3. Chop up some lettuce, dice some tomatoes and grate some cheese. And by "some" I mean "a lot".






4. Combine ingredients in taco-like fashion, using pizza as the shell.




If you cant get your mouth around this girthy mammoth, do what we did: turn it into a giant Mexican pizza and divide into slices.

- Angie, Carol, Daniel, Howie, Laura, Marcus, Michelle