BadHappy Poutine Shop
939 N. Orleans
To read more about the restaurant:
The Good The Bad & The Happy
3 oz pork belly
3 oz veal cheek
1 Tbs foie gras mousse
4 oz gravy
cheese curds or shredded or block cheese
1 1/2 Tbs truffle mayonnaise
6 oz fries
1 egg, sunny side up
3 yukon gold potatoes
salt and cracked black pepper
deep fryer, blended oil and a deep pot for frying or oven (if baking fries at home)
cooking oil for searing
4 oz whole butter for foie gras mousse
6 egg yolks for mayo
10 oz blended oil for mayo
chopped parsley, for egg garnish
For pork belly:
Rinse pork. Dry. Season with adobo seasoning - can be purchased at local markets. Place in pan twice as deep as belly (fat will render during cooking). Cover with foil and place in 350 degree oven for 2 hours. Uncover for an additional 20 minutes to crisp skin. Pull from oven and let cool slightly, remove oil from pan and reserve for later use. Once pork is cool, portion into 1.5 ounce cubes. For service: place reserved pork fat into pan on med-high temperature add two to three pieces of belly in pan until crisp.
For Veal Cheek:
Rinse cheeks and remove silver skin. Heat large pan with high sides. Season with kosher salt and cracked black pepper. Add oil to pan and sear both sides of cheek until brown. Deglaze with sherry. Cover with stock or preferred liquid. Cover pot/pan with foil. Cook at 350 degrees for 3 hours or until fork tender. Cool and portion into 1 ounce pieces. For service: we add the 3 pieces of cheek to our gravy to soften.
Foie Gras Mousse
1 1/2 lbs foie gras
4 oz whole butter
2 oz sherry
Kosher Salt and cracked black pepper
Season foie gras with salt and pepper. Heat pan on medium-high for 2 minutes. Sear foie gras until medium rare, turning once. Pull from heat and add sherry. Refrigerate until completely chilled, about 30 minutes. Place in blender with 4 oz butter and puree. Pss through sieve and reserve in container. For service: we emulsify about 1 tbs into our gravy.
2 gallons of stock of your choice, veal, chicken, vegetable, pork etc.
1 lb flour
1 lb cold whole butter
Kosher salt and cracked black pepper
In 3 gallon pot, reduce stock by half. In food processor blend flour and butter to make roux (to thicken the stock). Whisk in roux in small amounts while stock is boiling until desired thickness. Season and reserve. For service: we heat in sauce pan to order, adding our foie gras mousse and veal cheek. Season to order.
6 egg yolks
10 ounces blender oil
2 Tbs white truffle oil
In food processor add eggs and turn on, slowly add oil until thick mayo forms. Add truffle oil and reserve. For service: we add four dollops to the fries.
Yukon gold potatoes cut into 1' by 3 inch pieces
Deep fryer or pot of oil with high sides - 320 then 375 degrees
Kosher salt and cracked black pepper
Carfully place cut potatoes into oil, don't put too many in at once to avoid overflow of oil. Cook for 3 min at 320 degrees and remove onto paper towel covered plate. Raise oil temperture to 375 and re-drop blanched fries for 6 minutes or until crisp and golden brown. Remove fries and season. For service: we pre-blanch our fries and drop them to order, we remove fries, season and place on plate.
1 extra large egg
small amount of butter
Kosher salt and pepper
Heat pan on medium heat. Crack egg into pan being careful not to break the yolk. Cook for 4-5 minutes until egg white is full cooked but yolk is still runny. For service: we finish this dish with the egg on top with a little parsley for contrast.
Drop fries - season when done and place on plate. Add egg to warm pan. Place gravy in sauce pan with veal cheek, meduim heat, once warm add foie gras mousse. Place pork belly into pan with reserved fat, medium/ high heat. Once fries are on plate - add cheese curds, gravy with mousse and cheek, cover the fries and curd with gravy and add pork belly. Add truffle mousse and finish with egg and parsley.