The Triton

Career

Crew’s Mess: Poutine de Poulet

ADVERTISEMENT

Crew’s Mess: by Capt. John Wampler

Oh, November. In the pastoral world of the North, the cord wood has been stacked by the door. Smoke from a fireplace wafts on a zephyrs’ breeze. The leaves have long turned and now fall, blanketing the ground. There is crispness in the air. 

Back here in South Florida, the decision is T-shirt or polo, boat shoes or sandals, and what SPF we put on.

November also signals the return of the venerable snowbird. Every year, thousands of Canadians take the migratory route to South Florida for six months of escape from their northern winter climes. 

One of the yachts that I run occasionally is Canadian-owned. I always prepare something familiar to them, such as Bacon Butter Rum Tarts (The Triton, March 2018). The recipe below is my variation of poutine, a Canadian comfort food. Simple, store-bought items make for a quick and easy dish on game night.

Ingredients

  • 1 chilled deli rotisserie chicken, pulled
  • 8 ounces frozen seasoned French fries
  • 6 ounces snack-sized Monterey Jack cheese, cut in bite-sized chunks
  • 1/4 cup sliced green onion
  • 6-ounce jar of chicken gravy

Preparation

  • Preheat oven to 450 F, then bake fries on parchment as per package instructions.
  • While fries are baking, shred 2 cups of the chicken by hand.
  • Preheat a large sauté pan over medium heat, pour in gravy and chicken, and cook 3-4 minutes, stirring occasionally until it starts to bubble. Lower heat to simmer.
  • Divide baked fries between serving plates.
  • Add cheese last to warm gravy and simmer 2-3 minutes.
  • Pour gravy over fries and serve with sprinkle of green onion as a garnish.

Savourer faire!!

Capt. John Wampler (yachtaide.com) has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare. Comments are welcome below.

Share This Post

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Editor’s Picks

Engineer’s Angle: Antiviral action starts at home – especially when home is a yacht

Engineer’s Angle: Antiviral action starts at home – especially when home is a yacht

Engineer's Angle: by JD Anson The world has awakened to a new day, a new normal. Worldwide pandemic is now a real thing, and it calls …

Captains’ fatigue symptom of larger yachting problem

Captains’ fatigue symptom of larger yachting problem

By ISS Captains Committee It is the unanimous view of the International Superyacht Society’s Captains Committee that the greatest …

Bow thrusters to epaulettes, yacht engineer values mentor’s lessons

Bow thrusters to epaulettes, yacht engineer values mentor’s lessons

By Dorie Cox Engr. Allen Dudley is mesmerized by Capt. Jim Horner’s skillful maneuvers at the helm of the 100-foot (30m) Benetti, M/Y …

Flag states address mariner, yacht certification expirations

Flag states address mariner, yacht certification expirations

By Dorie Cox As the impact of the COVID-19 pandemic continues to affect mariners around the globe, flag classification societies work …