The Southern Po' Boy Cookbook (3 page)

THE GENTILLY

Fish on Fry-Day Shrimp Po’ Boy

When you dig into this one, remember you’re biting into the very culinary history of the Big Easy. Po’ boys have developed a fanatic following — lovers of NOLA’s signature sandwich sing its praises and staunchly defend it as the best of the best.

Serves 2

Fried Shrimp

2-1/2 teaspoons salt

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

1/2 teaspoon onion powder

canola oil, for frying

1-1/2 pounds medium shrimp (36-42 count), peeled and deveined

1 cup buttermilk

1-1/2 cups all-purpose flour

1 cup white cornmeal

Assembly

1 (12-inch) French bread loaf, split

8 tablespoons mayonnaise

2 cups shredded iceberg lettuce

2 medium-sized sliced tomatoes (Creole variety if you can get them)

sliced dill pickles

4-8 dashes Louisiana-style hot sauce (optional)

1}
  Make a spice mix by whisking together the salt, cayenne, garlic powder, paprika, oregano, thyme, black pepper, and onion powder in a small bowl.

2}
  Attach a deep-fry thermometer to the side of a 6 to 8-quart cast-iron Dutch oven, and add enough oil to measure 2 inches deep. Over medium heat, heat the oil to 375°F.

3}
  Place the shrimp and 1 tablespoon of the spice mix in a large bowl, sprinkle over the shimp, and toss to coat. Pour the buttermilk into a medium bowl. Whisk together the flour, cornmeal, and remaining spice mixture in another medium bowl. Dip the seasoned shrimp into the buttermilk, then coat with the flour and cornmeal mixture, tapping off the excess. Working in batches, fry the shrimp until golden brown, about 4 minutes per batch. With a slotted spoon, transfer to paper towels to drain.

4}
  Spread mayonnaise on each roll half. Place lettuce, tomato, and pickles on the bottom halves of the rolls, and top with the shrimp. Cut the sandwich in half.

5}
  You can spice things up by adding a few dashes of the hot sauce over the shrimp.

THE CREOLE

Creole Meatball and Red Sauce Po’ Boy

Po’ boys have risen to cult status in recent years. How could they not continue to increase in fame and prominence among the hungry masses? Like locals often say, and it’s true, po’ boys are something of a religious experience!

Serves 2 to 4

Meatballs

1 pound ground beef

1 pound bulk Italian sausage or links removed from casing

1 green bell pepper, diced
*

1 yellow onion, diced
*

2 stalks celery, diced
*

1 jalapeño chile pepper, diced
*

1 tablespoon Cajun or Creole spice

1 tablespoon Italian seasoning blend

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons freshly ground black pepper

1 teaspoon paprika

2 large eggs, beaten

1 cup Italian-style bread crumbs

1 cup grated Parmesan cheese

1/4 cup heavy cream

8 cloves garlic, minced

*
Use half of the diced bell pepper, onion, celery, jalapeño, and garlic to make the meatballs, and reserve the other half for the sauce.

Red Sauce

1 tablespoon extra virgin olive oil

reserved green bell pepper, onion, celery, and jalapeño chile pepper

reserved garlic

2 tablespoons Louisiana-style hot sauce

2 teaspoons Italian seasoning blend

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 cup chopped fresh Italian parsley

1 (6-ounce) can tomato paste

1 (28-ounce) can crushed tomatoes

3 cups beef broth

3 bay leaves

Assembly

2 (12-inch) loaves French bread (or a hoagie or submarine roll), split nearly apart

1 (8-ounce) package shredded mozzarella cheese

1}
  Preheat the oven to 375°F.

2}
  Place the ground beef, sausage, and half of the bell pepper, onion, celery, and jalapeño in a large bowl. Add the Cajun or Creole seasoning, Italian seasoning, garlic powder, onion powder, black pepper, paprika, egg, bread crumbs, cheese, and heavy cream. Add half of the minced garlic. Using your hands, mix all the ingredients well. Dampen your hands, and form the mixture into golf ball–sized meatballs. Place on a lightly greased rimmed baking pan, and bake for 16 to 18 minutes. Remove from the oven, and set aside.

3}
  Meanwhile, start the sauce by heating the olive oil in a large sauté pan over medium heat. Add the reserved bell pepper, onion, celery, and jalapeño, and sauté for 4 minutes. Toss in the reserved garlic, and sauté 2 more minutes. Add the hot sauce, Italian seasoning, garlic powder, onion powder, and parsley, and cook for 2 more minutes. Add the tomato paste, and cook for 4 minutes. Then add the crushed tomatoes and broth. Toss in the bay leaves, and reduce the heat to low. Cook, uncovered, stirring occasionally, for about 45 minutes. Add the cooked meatballs, along with the pan juices, and cook an additional 40 minutes. Remove the bay leaves.

4}
  Spoon meatballs and sauce inside the bread, top the filling with mozzarella cheese, and close the sandwich, smashing down a little to melt the cheese. Slice the loaf into 2 to 4 sections, or serve the rolls individually.

THE LAKESIDE

Roast Beef Po’ Boy with Good and Messy Debris Gravy

Families and friends alike are very often adamantly divided over their allegiance to a particular roast beef po’ boy with debris gravy. We Louisianians tend to be quite opinionated on this subject and remain faithful to our favorite po’ boy restaurants and delis!

Serves 4 to 8

Roast Beef

1 teaspoon freshly ground black pepper

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon dried thyme

1 (5-pound) bottom round roast

2 medium red onions, quartered

4 medium carrots, halved

4 celery ribs, halved

2 whole garlic heads with skin on, halved

12 cups (3 quarts) beef stock or broth, or enough to cover three-quarters of the roast

Assembly

4 (12-inch) loaves French bread, split nearly apart

mayonnaise

Creole mustard

sliced pickles

1}
  Preheat the oven to 350°F.

2}
  In a small bowl, combine the black pepper, onion powder, garlic powder, and thyme, and rub the mixture thoroughly over the roast.

3}
  Wrap the roast completely in brown paper, using a plain brown paper bag without any printing or ink on it. Place the wrapped roast in a 12 x 10 x 6-inch roasting pan. Scatter the onions, carrots, celery, and garlic on the bottom of the pan. Pour beef stock or broth into the pan until it covers three-quarters of the roast. Place in the oven, and cook until an instant-read thermometer inserted into the thickest part of the roast registers 175°F, or until the outside of the roast begins to fall apart, at least 2-1/2 to 3 hours.

4}
  Remove from the oven, let rest for 20 to 25 minutes, and slice as thinly as possible. Strain the pan gravy, and put the sliced roast and the little bits (the debris) back into the pan gravy.

5}
  Spread mayonnaise and mustard on both sides of the bread. Pile on generous portions of the roast beef, ladle on lots of debris gravy, and top with pickles. Serve immediately.

THE PONTCHARTRAIN

Pain Perdu (French Toast) Po’ Boy

A fun breakfast- or dessert-style po’ boy, courtesy of New Orleans: the birth place of jazz and po’ boys and far too many other mind-blowing things to count!

Serves 2

Strawberry Jam

12 ounces fresh strawberries, hulled

5 tablespoons sugar, divided

1/2 teaspoon fresh lemon juice

Pain Perdu

2 eggs

1 cup milk

1/4 teaspoon vanilla extract

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

2 tablespoons (1/4 stick) butter

1 tablespoon vegetable oil

Assembly

1/2 pound cooked Canadian bacon