Free Issue! Try Saltscapes Magazine before you buy. Download Now

Andrea Heyer, Bayside, NS

By Alain Bossé
Food Photography by Steve Smith/VisionFire

Andrea Heyer of Bayside, Nova Scotia married into the Navy and found herself spending 13 years in Quebec. While there she had the opportunity to try many types of poutine and enjoyed in particular Italian poutine, and another that—as strange as it sounds—was made with hot dogs on top. While traveling on the East Coast she had the opportunity to experience Coney Island sauce, and it was a flavour that she very much enjoyed. Knowing that it was commonly served with hot dogs, she decided that she could use it as an inspiration to develop a new poutine.

The flavours in the poutine that she developed and shared in this contest are fabulous; it was one of my personal favourites. I asked Andrea what advice she would have for a budding cook and she said to try as many ethnic foods as possible; food is becoming so very interesting with great ingredients and techniques coming to us from all around the world. She strongly advises experimenting and making some of them your own.

 Serves 6

Ingredients for Coney Sauce:

      lbs (750 mL) ground beef
¾         cup (175 mL) onion, chopped
2          cloves garlic, minced
1          tbsp (15 mL) oil
2          tsp (10 mL) Worcestershire sauce
2          tsp (10 mL) paprika
      tsp (7 mL) chili power
1          tsp (5 mL) salt
½         tsp (2 mL) allspice
¼          tsp (1 mL) cayenne pepper
2          tbsp (30 mL) tomato paste
      cups (625 mL) water
¼          cup (50 mL) bread crumbs, finely ground
1          tbsp (15 mL) vinegar

6          hotdogs (thick BBQ style works best)
2          cups (500 mL) cheese curds (1⁄3 cup per serving)
French fries for 6 people (about 1½ cups (375 mL) each)

Heat oil in Dutch oven over medium heat. Add onion, cook for 5 minutes. Add garlic and cook 1 minute. Add beef and brown. Lower heat to low and cook 30 minutes, stirring and breaking up the meat often (this is important). Increase heat to medium and add the Worcestershire, spices and salt. Cook for several minutes. Add tomato paste and water and bring to a boil. Reduce heat to low and simmer 30 minutes, uncovered. Add bread crumbs and vinegar. Adjust seasoning and keep warm.

Cook French fries. Cut hotdogs on the diagonal and fry cut sides until browned.

Assemble each poutine: French fries, 1⁄3 cheese curds, top it with steaming hot Coney sauce, and then fried hotdog.


Other Stories You May Enjoy

Marie’s Menu for Spring

"Creamy" Fiddlehead Soup, Roast Leg of Lamb, Pan-Roasted Potatoes, A Medley of Vegetables, Meringues with Ginger-Rhubarb Sauce

Delightfully Au Courant

There are so many things I like about A Taste of the Maritimes, by Elisabeth Bailey, that I hardly know where to start. The recipes use fresh, local ingredients, and they’re broken into seasons, so...

The Greening of Grocers

We are increasing the amount of locally-grown food available on our grocery shelves.