The Southern Po' Boy Cookbook (7 page)

2}
To make the rémoulade sauce, whisk together the mayonnaise, mustard, Worcestershire sauce, parsley, Cajun or Creole seasoning, garlic, onion, and salt and pepper, cover, and refrigerate for 1 to 2 hours.

3}
Rub Cajun or Creole seasoning all over the pork tenderloins. When the grill is at temperature, cook the tenderloins, turning often to brown all sides, until an instant-read thermometer inserted into the thickest part of the tenderloins registers at a temperature of 145°F, about 25 minutes. Remove from the grill, and let rest on a raised rack for 15 minutes. Slice very thinly.

4}
To make the dressing, whisk together the oil, vinegar, salt, black pepper, and thyme. Toss with the shredded lettuce. Lay the two loaves of bread split side down on the grill, and toast them until golden. Place the dressed lettuce on the bottom halves of the bread, and layer on the tomato and pork. Slather the top halves of the bread generously with rémoulade sauce. Close the loaves, and cut each in half to make 4 sandwiches. Serve immediately.

THE ALGIERS BOY

Fried Scallop and Chipotle Po’ Boy

You’ll know you’re consuming this sandwich properly when you have delicious juices running down to your elbows and chipotle mayonnaise in your hair. Just sayin’.

Serves 2

Scallops

2 cups peanut oil, for frying

1 pound large sea scallops (10-15 count) per po’ boy

1 teaspoon sea salt

1 teaspoon white pepper

1 cup Italian-style bread crumbs

Chipotle Sauce

3/4 cup mayonnaise

juice of 1/2 lemon

1 large chipotle chile pepper in adobo sauce (in Mexican section)

Assembly

1 (12-inch) French baguette, split

thinly sliced tomatoes

1/2 cup shredded red cabbage

1}
In a 6-quart cast-iron pot, preheat the oil to 375°F, using an instant-read thermometer to check the temperature.

2}
To make the chipotle mayonnaise, blend the mayonnaise, lemon juice, and chipotle in a food processor or blender.

3}
Season the scallops with the salt and pepper. Place the bread crumbs on a plate, and dredge the scallops, tapping off the excess. When the oil is at temperature, fry the scallops, in batches to avoid crowding, until golden brown. Do not overcook them!

4}
Spread chipotle mayonnaise on both halves of the bread. Layer tomato slices and scallops on the bottom half of the bread, and drizzle more mayonnaise over top. Cover with red cabbage, and then place the other half of the bread on top. Cut into 2 sections to serve.

THE TUSCAN

Hot Monte Cristo Po’ Boy

A simple and easy concoction that your taste buds will salute you for. Nothing fancy, just VERY good. Great served with a café au lait!

Serves 1

1 link hot Louisiana pork sausage

2 (1-ounce) slices Swiss cheese

4 tablespoons grape or strawberry jelly

1 (6-inch) loaf French bread, split nearly apart, buttered, and toasted

1}
Split the sausage down the center, and butterfly it (spread it out flat). In a large skillet over medium heat, pan-fry the sausage until cooked through, about 3 minutes on each side. Once the sausage is cooked, place the slices of Swiss cheese over it.

2}
Meanwhile, spread the jelly on both sides of the crispy, toasted bread. Once the cheese has melted, place the sausage and cheese in the loaf. Serve immediately.

THE JAZZ FEST

Portobello Mushroom Po’ Boy

These sandwiches just seem to have a way of turning folks, tourists, and natives into evangelists, possessed by the urge to spread the po’ boy gospel.

Serves 1 to 2

Mushrooms

1/4 cup olive oil

1 clove garlic, minced

1/4 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

pinch of cayenne pepper

1/4 cup roasted red peppers

1 (8-ounce) package shredded Parmesan cheese

2 or 3 portobello mushroom caps

Assembly

1 (12-inch) loaf French bread, split

provolone cheese

balsamic vinegar

1}
Preheat the oven to 350°F.

2}
To make the filling for the mushroom caps, combine the olive oil, garlic, onion powder, salt, black pepper, cayenne, roasted red peppers, and 1/2 of the Parmesan cheese in a small bowl.

3}
Line a baking pan with aluminum foil, and spray with nonstick cooking spray. Place the mushrooms rounded side down. Spoon the filling into each mushroom cap. Bake for 7 to 10 minutes. Turn the oven to broil. Sprinkle the remaining Parmesan cheese over each mushroom, and broil for another 2 to 3 minutes, or until the cheese bubbles.

4}
Place the stuffed mushrooms on the bottom half of the bread, top with the provolone cheese, and drizzle with balsamic vinegar. Close the sandwich, smashing down slightly to melt the provolone, and slice into 2 sections. Serve immediately.

THE VIEUX CARRÉ

Pecan-Crusted Trout Meunière Po’ Boy

The original po’ boys were sandwiches made of leftover bits of roast beef and gravy or sliced potatoes and gravy on French bread and were sold to the general public for a nickel. Seems only natural to me that the delicious fillings have evolved into anything imaginable these days!

Serves 1

Trout

egg wash (1/2 cup milk and 1 egg)

1 (10-ounce) rainbow trout fillet with skin removed

1 cup pecan crust (recipe below)

Pecan Crust

1/2 cup panko bread crumbs

1/2 cup toasted chopped pecans

1/4 tablespoon sliced fresh chives

1/8 tablespoon minced fresh thyme

1 clove garlic, minced

2 tablespoons unsalted butter, melted

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Meunière Sauce

6 tablespoons (3/4 stick) unsalted butter, 1/2-inch dice, at room temperature, divided

1 tablespoon flour

1 cup clam juice

1/3 cup Worcestershire sauce

1 teaspoon Tony Chachere’s Creole Seasoning or other Cajun or Creole seasoning

1 clove garlic, minced

1 (12-inch) French roll, split

1}
To make the pecan crust, combine the bread crumbs, pecans, chives, thyme, garlic, melted butter, salt, and black pepper in a medium bowl.

2}
In a small bowl, whisk together the egg and milk to make an egg wash. Lightly brush the egg wash on the flesh side of the trout, and pack the pecan crust on that side of the fillet until completely covered. Set aside.

3}
To make the meunière sauce, preheat a small sauté pan over medium heat. Add 2 tablespoons softened butter (reserve the remaining butter to finish the sauce) and all the flour to the pan, and stir with a whisk for 1 minute to create a blond roux. Slowly add the clam juice, whisking constantly. Stir in the Worcestershire sauce, Tony Chachere’s, and garlic. Turn off the heat, and fold in the remaining butter.

4}
In a medium nonstick sauté pan over medium-high heat, place the fillet, crusted side down, and cook two thirds of the way, about 6 minutes. Carefully flip the fillet with a spatula to crisp the skin side, about 4 minutes.

5}
Place the trout fillet on the bottom half of the bread, and cover with mèuniere sauce to make a good and messy sandwich! Serve immediately.

THE WEST BANK

Shrimp and Artichoke Hearts Po’ Boy

The West Bank of New Orleans is just across the Mississippi from the city, and it includes towns like Algiers, Terrytown, Gretna, Harvey, Marrero, and Westwego. Proud residents often refer to the West Bank as the Best Bank!