The Southern Po' Boy Cookbook (2 page)

1 cup cake flour

1 packet (2-1/4 teaspoons) active dry yeast

2 tablespoons nonfat dry milk

1 tablespoon sugar

1 tablespoon salt

2 cups hot water (130°F)

1 tablespoon unsalted butter

1 tablespoon cold water

1}
  In a stand mixer fitted with the paddle attachment, mix together 1 cup of the all-purpose flour and the cake flour, along with the yeast, dry milk, sugar, and salt. Pour in the hot water and butter, mix well, then add remaining flour 1/2 cup at a time. Near the end of the adding the flour, switch to the dough hook attachment. Add more flour if needed to get to an elastic but not sticky ball of dough. Cover the bowl with a clean kitchen towel and let rest for 12 minutes. Knead on speed 2 for about 12 minutes. The dough should clean the sides of the bowl. Turn out into a lightly oiled bowl with a capacity at least 2-1/2 times the size of the dough. Cover with a clean kitchen towel and let rise until doubled.

2}
  Punch down the dough and turn it out onto a lightly floured surface. Knead briefly, then divide into 2 pieces. Shape one half at a time into a loose rectangle. Cover loosely and let rest for 12 minutes.

3}
  Line a rimmed baking sheet with parchment paper. Press and roll each half of the dough into a 10 x 16-inch rectangle. Use your fingers to roll the dough into a 10-inch-long log. Seal the seam and ends. Roll and stretch each log to the length of the longest side of the parchment and place on the prepared baking sheet. Cover loosely with plastic wrap and let rise for 50 minutes. The dough should double easily.

4}
  Preheat the oven to 400°F. Brush the dough with cold water and use a sharp knife to cut slashes in the top of each log. Place an ovenproof dish on the lowest oven rack and fill the dish with hot water to create steam in the oven; this will help ensure that the crust on your bread is crispy while the inside stays tender. Bake the dough until golden brown, about 35 minutes, rotating the pan halfway through for even color. Cool on a wire rack.

ORIGINAL NOLA

THE PEACEMAKER

Fried Shrimp and Oyster Po’ Boy

In the late 1800s, in New Orleans and San Francisco, a fried oyster sandwich on a French loaf was known as an “oyster loaf,” a term still in use. The sandwich was also called a “peacemaker” or
la mediatrice
(“the mediator”) because it was a peace offering brought home to angry wives by husbands who stayed out too late. But it was reborn as the po’ boy during the Great Depression, when so many great American sandwiches, including the sloppy Joe, came of age.

Serves 1 to 2

Fried Seafood

canola oil, for frying

2 cups all-purpose flour

1 teaspoon cayenne pepper

1 teaspoon white pepper

1 tablespoon salt

6 large oysters (about 8 ounces)

6 extra-jumbo shrimp (16-20 count)

Slap Ya Mama Dressing

1/4 cup mayonnaise

2 to 4 dashes Slap Ya Mama Hot Sauce, to taste

1/2 teaspoon cayenne pepper

1/2 teaspoon white pepper

1 teaspoon salt

Assembly

1 (12-inch) French bread loaf, split

fried shrimp and oysters

3 pickle slices

1}
  Attach a deep-fry thermometer to the side of a 6 to 8-quart cast-iron Dutch oven, and add enough oil to measure 3 inches deep. Over medium heat, heat the oil to 375°F.

2}
  Meanwhile, make Slap Ya Mama Dressing by combining the mayonnaise and enough Slap Ya Mama Hot Sauce to attain the desired heat level. Add the cayenne pepper, white pepper, and salt. Set aside.

3}
  Frying the seafood: In a medium bowl, mix together the flour and other dry ingredients. Dredge the oysters and shrimp in the mixture, tap off the excess, and fry until cooked through and golden, about 3 minutes. Fry in batches to avoid crowding. Using a slotted spoon, transfer to paper towels to drain.

4}
  Spread Slap Ya Mama mayonnaise on one half of the bread, then add the fried seafood and pickles. Close the sandwich, and cut in half to serve.

THE KENNER

Ham and Swiss Po’ Boy

Oh boy for po’ boys! To dress or not to dress? That is the question! If you take your sandwich “dressed,” that means it’ll come with mayonnaise, lettuce, tomato, and pickles. Personally, I like mine lightly dressed, or scantily clad. Serve with an ice-cold Barq’s root beer in a large frosty mug, or of course with a refreshing cold Abita.

Serves 1

2 tablespoons mayonnaise

1 tablespoon Creole mustard

1/2 teaspoon Louisiana-style hot sauce

1 teaspoon minced fresh garlic

2/3 cup shredded and chilled iceberg lettuce

Assembly

1 (6-inch) French bread loaf, split

4 ounces thinly sliced cooked ham

Cajun or Creole spice, to taste

2 (1-ounce) slices Swiss cheese

2/3 cup lettuce dressing

1/2 cup chopped tomato

1}
  Prepare the lettuce dressing by combining the mayonnaise, mustard, hot sauce, and garlic in a medium bowl. Toss with the lettuce.

2}
  Sprinkle the ham with Cajun or Creole seasoning, and heat on a flat grill until hot. Lay the ham on the bottom half of the roll, and immediately top with the Swiss cheese (the ham’s heat will soften the cheese). Spread lettuce dressing on the top half of the roll, and add the tomatoes. Fold the roll closed, and serve immediately.

THE WHO DAT

New Orleans–Style BBQ Shrimp Po’ Boy

A virtual flavor bomb of New Orleans goodness! Po’ boys are purely American in their variety of sauces and condiments, and uniquely NOLA because the shellfish is locally harvested, and as always, they are best served on the crisp and airy local bread.

Serves 4

2 tablespoons canola oil

1 pound extra-jumbo (16-20 count) shrimp, peeled and deveined

2 tablespoon plus 2 teaspoons chopped green onions, both white and green parts

1/4 cup dry white wine

1 teaspoon chopped fresh garlic

4 tablespoons Worcestershire sauce

1 teaspoon Tabasco sauce

1/2 teaspoon cayenne

1/2 teaspoon paprika

1 cup (2 sticks) butter, cut into small cubes

1 (12-inch loaf) of French bread split nearly apart

1}
  Preheat a large cast-iron skillet over high heat. Add the oil, and sauté the shrimp just until done, about 2 minutes per side. (It’s best to cook the shrimp in batches if you do not have a large skillet.) Remove the cooked shrimp, and set aside.

2}
  Add the green onions to the hot skillet in which you sautéed the shrimp, and cook for 1 minute. Pour in the white wine, and let simmer until reduced by half. Then add the garlic, Worcestershire sauce, Tabasco sauce, cayenne, and paprika. Shake the pan well, and cook for 1 minute. Reduce the heat to low.

3}
  Gradually add the cubes of butter, shaking the pan briskly to melt the butter. Continue to add butter and shake the pan until all the butter has melted. Add the shrimp back to the pan, and toss well to coat with the butter and seasonings.

4}
  Pile the buttered, seasoned shrimp into the loaf, close the sandwich, and cut into four sections to serve.

THE JACKSON SQUARE

Muffuletta-Style Po’ Boy

This po’ boy is a hot mess of genuine deliciousness! Some traditionalists will scoff at the idea of taking the toppings from another of NOLA’s signature sandwiches — the Muffuletta (pronounced “muff-a-lotta”) — and putting them on po’ boy bread, but I must say, the results are quite amazing. If it tastes good, do it. You owe it to yourself (and especially your tongue) to try new things. Peace and chicken grease, y’all!

Serves 4

2 tablespoons mayonnaise

1 tablespoon salad olive juice

2 (12-inch) loaves French bread, split

1 pound hard salami (sliced thin; ask for it to be sliced on #1 at your deli)

1 pound cooked ham (sliced thin; ask for it to be sliced on #1 at your deli)

1-1/2 cups chopped salad olives

8 (1-ounce) slices mozzarella or provolone cheese

1}
  Preheat the broiler. Place the roll halves, cut side up, on a baking sheet.

2}
  Combine the mayonnaise and olive juice, and spread the mixture on each roll half. On the bottom half of each roll, layer ham (1/2 pound), 3/4 cup salad olives, and salami (1/2 pound). Add 2 slices of cheese on the top half of each roll.

3}
  Set the baking sheet with all the roll halves under the broiler until the cheese has melted and is bubbly, 2 to 3 minutes. Place the cheese halves on top of the meat halves. Cut each in half and serve.