The Southern Po' Boy Cookbook (9 page)

1 tablespoon olive oil

1 tablespoon butter

Cream Sauce

6 ounces cremini mushrooms

2 tablespoons butter

1 shallot, minced

1 clove garlic, minced

1 cup heavy cream

1 teaspoon freshly ground black pepper

1 tablespoon chopped basil

Assembly

2 (6-inch) French rolls, split and slightly toasted

1}
  Season the tenderloins with the cracked black pepper and 1 tablespoon salt. In a large sauté pan over medium-high heat, heat the oil and 1 tablespoon butter. Place the tenderloins in the pan, and cook for 4 minutes, then turn and cook for 3 minutes. Transfer to a plate, cover with foil, and set aside.

2}
  To start the cream sauce, slice the mushrooms, and set aside. In a clean large saucepan over medium-high heat, heat 2 tablespoons of butter. Add the shallot and mushrooms, and sauté for 2 minutes. Toss in the garlic, and sauté until it softens, about 3 minutes. Add the heavy cream and steak juice from set-aside plate, and reduce by one-third, until the sauce thickens and coats the back of a spoon. Season with ground black pepper and 1/2 teaspoon salt, and add the basil. Keep warm over very low heat.

3}
  Slice the tenderloins thinly, and place slices on the bottom halves of the rolls, and spoon warm cream sauce over the beef. Close the sandwich and serve immediately.

THE UNUSUAL BOYS

“To get to New Orleans you don’t pass through anywhere else. That geographical location, being aloof, lets it hold onto the ritual of its own pace more than other places that have to keep up with the progress.”

—Allen Toussaint

THE TERREBONNE

Fried Alligator Tail Po’ Boy

Try the gator, it won’t bite! Exotic? Yes, but readily available online through
www.cajungrocer.com
. Happy tailgating! Who Dat!

Serves 2

1 pound alligator tail meat, cut into 1/2-inch cubes

1 cup buttermilk

1/4 cup packaged seasoned fish fry

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

peanut oil, for frying

Assembly

4 tablespoons mayonnaise

3 tablespoons Zatarain’s Creole Mustard

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

4 tomato slices

3/4 cup shredded lettuce

1}
  Soak the gator meat in the buttermilk for an hour, then drain. Place the seasoned fish fry, salt, and black pepper in a plastic bag, and add the gator meat. Toss until the meat is thoroughly coated with batter.

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 3 inches deep. Over medium heat, heat the oil to 360°F. Fry the gator until the cubes float, then transfer to paper towels to drain.

3}
  Spread the mayonnaise and mustard on the bottom half of the bread. Add the tomato, then the gator meat, and top with the shredded lettuce. Cut into 2 sections to serve.

THE 9TH WARD

Chicken Tender Po’ Boy with Creamy Creole Mustard Sauce

Creole flavor is often imitated but seldom replicated, and in this case the secret really is in the sauce! I would say “enjoy,” but I’m figuring that might be redundant since I already expect you will!

Serves 2 to 4

Chicken

1 pound chicken breast tenders

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Creamy Creole Mustard Sauce

1 tablespoon minced shallots

2 tablespoons cider vinegar

1/2 teaspoon cracked black pepper

1 small bay leaf

1/2 cup dry white wine

1/2 cup heavy cream

1 cup (2 sticks) unsalted butter, softened

1/4 cup Creole mustard

2 tablespoons Dijon mustard

2 tablespoons Gulden’s Spicy Brown Mustard

Assembly

1 (24-inch) baguette, split

2 cups mixed greens

1 large diced tomato

4 ounces mushrooms (optional)

4 (1-ounce) slices cheese (optional)

1}
  Preheat the oven to 350°F.

2}
  To make the creamy Creole mustard sauce, combine the shallot, vinegar, cracked black pepper, bay leaf, and wine in a medium pot over high heat. Reduce the mixture to about 3/4 cup. Add the cream and reduce by half. Strain the sauce and return to the heat. Add the butter gradually, whisking it over low heat. Stir in all 3 mustards.

3}
  Bake the chicken tenders uncovered on a broiling pan for 10 to 15 minutes, or until cooked through. Heat the baguette in the oven directly on the rack until crisp, about 5 minutes.

4}
  Dress the baguette halves with the sauce, and place mixed greens on the bottom half of the bread. Layer on the tomato and then the chicken. Add the mushrooms and cheese, if using, and close the sandwich. Cut in half to serve.

THE ATCHAFALAYA

Crawfish Étouffée Po’ Boy

Follow instructions for this delicious crawfish étouffée, and simply spread it on New Orleans French Bread or the bread of your choice. Traditional étouffée is a Cajun/Creole stew that starts with a roux and usually includes some type of seafood. It sometimes has a tomato base, depending on which part of Louisiana it’s from, and is typically served over rice. You can order frozen Louisiana crawfish tails at
www.cajungrocer.com
, or they may be available at your local grocery store.

Serves 1 to 2

1 cup (2 sticks) butter

1 cup finely chopped white onion

1/2 cup finely chopped celery

1 cup finely chopped green onion

2 teaspoons minced fresh garlic

2 tablespoons flour

1 (14-ounce) can whole cherry tomatoes

2 fish bouillon cubes

2 cups water

2 teaspoons salt

1 teaspoon freshly ground black pepper

dash of cayenne

1 tablespoon Worcestershire sauce

1-1/2 cups crawfish tails, rinsed and drained

1 (12-inch) loaf French bread, split

1}
  In a large saucepan over medium-high heat, melt the butter. Sauté the onion, celery, and green onion until tender, about 5 minutes. Toss in the garlic, and cook 2 additional minutes. Add the flour, stirring constantly until it turns golden brown, about 15 minutes. Add the tomatoes and cook an additional 5 minutes until they are incorporated into the roux. Boil the water and add the bouillon, cooking until dissolved. Add the liquid to the roux, stirring constantly. Simmer for about 12 minutes. Add the salt, black pepper, cayenne, Worcestershire sauce, and crawfish. Cook for an additional 20 minutes, stirring occasionally.

2}
  Brown the split French bread under the broiler. Spoon the crawfish étouffée over the bottom half of the bread, cover with the top half, and cut into 2 sections to serve. This can also be cut into smaller pieces and served as an appetizer at your next finger-food party.

THE TEXAN

Barbecue Brisket Po’ Boy

They say things are bigger in Texas, and this Tex-ana-style po’ boy doesn’t disappoint in that regard. If you can’t eat it all in one sitting, worry not — simply save the other half for another meal, or bring it to a friend, canine or otherwise!

Serves 6 to 9

Brisket

1 (4 to 5-pound) fresh (not corned) beef brisket

1-1/2 cups cold water

1/2 cup Worcestershire sauce

2 tablespoons cider vinegar

2 cloves garlic, minced

1-1/2 teaspoons beef bouillon granules

1-1/2 teaspoons chili powder

1 teaspoon ground mustard

1/2 teaspoon cayenne pepper

1/4 teaspoon garlic salt

Sauce

1 cup ketchup

3 tablespoons brown sugar

2 tablespoons (1/4 stick) butter

1 teaspoon hot sauce

Assembly

3 (12-inch) loaves French bread, split nearly apart

1}
  Cut the brisket in half, and place in a 5-quart slow cooker. In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne, and garlic salt. Reserve 1/2 cup of the mixture for the sauce, refrigerating it in a small container. Pour the remaining mixture over the beef. Cover and cook on low for 8 to 10 hours, or until the meat is tender.

2}
  Remove the beef, and skim the fat from the cooking juices. Shred the slightly cooled meat with two forks, return to the slow cooker, and heat through.

3}
  To make the sauce, in a small saucepan over medium high heat, combine the ketchup, brown sugar, butter, hot sauce, and reserved mixture you refrigerated. Bring to a boil, then reduce the heat to low. Simmer, uncovered, for 4 minutes.