MAHONY'S BEEF PO' BOYS
Benjamin Wicks, proprietor of Mahony's Po-Boy Shop on Magazine Street in New Orleans, which opened in the summer of 2008, is a raver and ranter with the heart of an old-timer. "Why don't people care about making great po' boys?" he asked The Times, rhetorically, a year later. And then he gave us a terrific recipe that will take a little time to pull off, but results in a beef Po' Boy sandwich of uncommon excellence. Think of it as project food for a festive weekend lunch, and your guests will thank you. Add cheese and French fries for added pow.
Provided by Sam Sifton
Categories dinner, lunch, one pot, main course
Time 3h45m
Yield Enough for 10 sandwiches
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Place flour in a large, wide bowl and season generously with salt and pepper. Add beef, dust well on all sides and shake off excess.
- Place a large, heavy Dutch oven or roasting pan with a lid over medium-high heat. Add enough oil to cover the bottom and heat until shimmering. Working in batches, add beef and sear well on all sides. Transfer beef to a platter and set aside.
- Add celery, onions, peppers, carrots and garlic to pan; if necessary, add more oil. Sauté until vegetables are tender and golden brown, about 15 minutes. Add wine and 3 cups water. Stir, scraping the bottom of the pan. Add rosemary, thyme, bay leaf and parsley. Stir well, add beef, and stir again to mix well.
- Cover, and transfer to oven. Cook until beef is very tender, about three hours. Transfer beef to a deep platter and keep warm. Remove and discard bay leaf. Using a hand-held immersion blender or stand blender, purée vegetables and any remaining bits of meat in pan juices to make sauce. Cut beef into slices. Slice each bread loaf in half lengthwise and crosswise, spread one side with mayonnaise, thickly layer in meat, wet with gravy, and top with lettuce, tomatoes and pickles.
BOURBON STREET PO' BOY
Make and share this Bourbon Street Po' Boy recipe from Food.com.
Provided by drhousespcatcher
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in medium saucepan; stir in flour.
- Cook over medium heat, stirring constantly, until flour browns, about 4 minutes.
- Add onion and bell pepper.
- Cook over medium heat, stirring constantly, about 5 minutes; gradually stir in broth.
- Add Worcestershire sauce, Tabasco and thyme; stir constantly until mixture boils and thickens.
- Cut a thin slice from top of each roll; scoop out soft insides.
- 7. Arrange meat on each roll; spoon gravy over meat and replace tops on rolls.
Nutrition Facts : Calories 1155.7, Fat 100.6, SaturatedFat 44.9, Cholesterol 158.2, Sodium 959.8, Carbohydrate 43.7, Fiber 2.6, Sugar 3.2, Protein 18.3
NEW ORLEANS STYLE PO-BOY
Very good sandwich. It's important that you allow the olive mixture to chill for 8 hours to develop the flavors. This is a version of the muffaletta and is good hot or cold. Chilling time for the olive mix is not included in prep time.
Provided by breezermom
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Mix the first 9 ingredients together. Cover, and chill for at least 8 hours.
- Cut the French bread in half horizontally using a serrated or electric knife. Set the top of each loaf aside. Hollow out the bottom half of each loaf, leaving a 1/4 inch thick shell.
- Spoon the olive mixture evenly into each shell. Layer the sliced meats and cheeses evenly over the olive mixture in each shell. Replace the top of each loaf.
- To serve, cut each loaf crosswise into fourths.
SHRIMP PO BOY
Po Boy is a New Orleans sandwich on French Bread split down the middle with a great sauce lettuce, tomatoes and sometime pickles. Filled with roast beef, fried or grilled seafood, ham or sausage. This recipe is simple, but so great especially with Divine Kuzine Remoulade sauce which you can purchase at www.shaysfoodjourney.com. New Orleans is one of my favorite places I love the food and culture such a wonderful place. If you have never been you need to go.
Provided by shaysfoodjourney
Categories < 30 Mins
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fry or Grill shrimp.
- Spread Divine Kuizine Remoulade sauce or your favorite tartar sauce, generously on each toasted French sub roll, with a handful of lettuce, 3-4 tomato slices, add shrimp.
- Garnish with dill pickles and enjoy. Remoulade sauce you can purchase @ shaysfoodjourney.com.
Nutrition Facts : Calories 257.9, Fat 3.9, SaturatedFat 0.6, Cholesterol 142.9, Sodium 864.1, Carbohydrate 34.6, Fiber 8.9, Sugar 6.8, Protein 23.4
BOURBON STREET SHRIMP
Make and share this Bourbon Street Shrimp recipe from Food.com.
Provided by Annas_Mom_Erin
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add 1/2 tablespoon olive oil to the water for cooking the pasta. Cook pasta according to package directions.
- While pasta cooks, add 1 1/2 tbsp olive oil, Cajun seasoning, garlic powder, and tomatoes to a small saucepan. Cook over medium-high heat until tomatoes have sort of melted. Maybe ten minutes.
- Add shrimp and cook until hot.
- Add Alfredo sauce and bring to a low boil. Simmer until pasta is done.
- If desired you can add a small can of finely diced olives.
- Serve hot sauce over hot pasta.
ANDOUILLE PO' BOY
Make and share this Andouille Po' Boy recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make sauce. Combine all ingredients in small bowl. Refrigerate until ready to use.
- For sandwiches: Heat butter in heavy medium skillet. Add onions, tossing to coat with butter. Cook over low heat, stirring occasionally, for about 20 minutes or until onions are soft and caramelized. Salt and pepper to taste. Keep warm.
- Brush griddle or heavy skillet with cooking spray or unflavored oil. Heat until almost smoking. Split sausages lengthwise and place cutside-down on griddle. Turn when browned, and brown skinned-side, cooking until heated through.
- Split rolls or baguette slices lengthwise. Spread the cut sides (tops and bottoms) generously with prepared sauce. Spread about 1/4 cup of shredded lettuce on each roll bottom. Top each with 1/4 of onions. Sprinkle Provolone shreds over, dividing equally over the 4 bottoms. Place sausage halves on top of cheese and place roll tops over. Serve hot pepper sauce on the side, if you desire.
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