Hybrid Jazz Riff

My contribution to the kids' gene pool has a hefty 50% French Canadian. Pete is 100% Hungarian. The two cultures have very little cross over, but srsly... opposites attract. Much like our amazing kids...this Hybrid-- Rocks! Chicken Paprikas is a heart attack inducing chicken sour cream and onion dish that is traditional Hungarian Cuisine. Whole chicken, butter, sour cream... deliciously decadent. Google it. Or we can have a day when I actually teach ya'll the Flint Church Ladies version and my almost healthy version.

BUT For Meatless Monday... during The Rona. I just cooked for my fam.

Paprikas Poutine

Three softball sized yellow (white would be fine) onions sliced into long bits
bacon fat (1/4 c?)
olive oil (2 tbsp to start onions)
Penzy's Smoked Spanish Paprika* (like 3-4 tablespoons... srsly go heavy)
Garlic... ummm... you do you. My crew? This was 3 tablespoons of Penzy's powder. If I was doing chicken It would have  been fresh crushed.
celery salt... enough
1.5 c sour cream (greek yogurt is nice healthy swap)


1. Sauté/caramelize onions slowly for 2-3 hours (If this were legit Chicken Paprikas the chicken parts would go in here. Stir in sour cream (again if chicken were involved... some broth may help get a nice consistency) and stir till you get a nice smooth gravy.  Adjust seasonings.

2. Dice up and let come up to room temp 1 lb of Mozz. This SHOULD BE cheese curds from Wisconsin-- but bitch we in a damn siege kitchen here. Just let  it hover on the counter till the tots are  an acceptable level of crisp.

3. Tots.  Real poutine should be big steak fries, (but it should also be beef gravy-- so feel free to swap out  your starch of choice here...) BUT TOTS EXTRA CRISPIED!

4. When the tots/fries have achieved extra crispy status, dish it up! Put the cheese on top of hot tots. Then bury it in onion gravy/faux paprikas.

5. Cracked black pepper on top.  NOM.