OYSTER POOR BOY
Steps:
- Combine the buttermilk and 2 teaspoons of hot sauce in a small bowl. Add the oysters and refrigerate for 30 minutes to an hour.
- While the oysters are soaking, whisk the mayonnaise, lemon juice, mustard, the remaining tablespoon of hot sauce, pickle brine, 1/2 teaspoon of kosher salt, parsley, black pepper, cayenne, garlic powder and sumac together in a medium mixing bowl. Add the iceberg lettuce and toss to coat. Cover and refrigerate for 30 minutes.
- Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Then lower the heat to slowly bring the oil up to 375 degrees F.
- Meanwhile, combine the cornmeal, panko, the remaining 1 1/2 teaspoons of salt and nutmeg in a medium bowl.
- Remove each oyster from the marinade and shake off the excess moisture. Dredge in the cornmeal mixture, then move to a cooling rack set over a half-sheet pan. Allow the oysters to sit for several minutes afterwards to allow the breading to set.
- Transfer 6 oysters at a time to the hot oil and fry until golden brown, 1 1/2 to 2 minutes. (Watch your thermometer because the introduction of cold food will likely pull the temperature down a bit.)
- Carefully transport the fried oysters to a clean cooling rack. Sprinkle with freshly ground black pepper. Bring the oil back to 370 to 375 degrees F and repeat with the remaining oysters.
- Split the rolls in half lengthwise. Tear out a bit of bread from the center of each roll, creating a trough. (If you wish, lightly toast the rolls in a 375 degrees F oven for 3 minutes.)
- Line the bottom of your roll with slaw and top with 5 to 6 oysters.
- Consume. Notice how the slaw is kinda gooshy (in a good way) and how that contrasts with the crunch of the oysters. Pulling some of the bread out of the middle will help the sandwich stay together, but you're still going to need a roll of paper towels to eat this thing.
FAMOUS NEW ORLEANS PEACEMAKER PO BOY
If you don't already know, there's a rule that says not to combine cheese with seafood. I agree with that almost all of the time. On the peacemaker Po-Boy that rule flies out the window! The peacemaker on Magazine Street in New Orleans made this amazing Po-Boy famous.It doesn't have debris, it's not a half and half. It definitely isn't a multi-coldcut sandwich. Others make it with all kinds of things that make no sense. Whenever you try to duplicate a Po-Boy that you've had at a restaurant, always remember the first rule - Use the name brand ingredients that YOU like.
Provided by Donna Graffagnino @StillWild
Categories Other Sauces
Number Of Ingredients 10
Steps:
- Preheat oven to 400* F.
- No matter where you live, most French bread is very thick, and for this sandwich you want to taste more ingredients than bread. Slice the bread in half longways to make a top and a bottom. Pull out some of the soft center of the bread on both halves, but don't remove too much. Brush the inside of each half with the melted butter. Lightly toast the bread in the oven, and while you're waiting spread any remaining butter on the bread that you pulled out of the loaf and stuff your face. Smile and enjoy!
- On the bottom half of the toasted bread, spread it liberally with Creole Tartar Sauce. Generously layer the fried oysters, and squeeze a lemon wedge over the oysters and a few drops of hot sauce if desired.
- Place the cheese slices across the oysters. Now add the bacon on top of the cheese. At this point if you want the cheese melted put just the bottom half into the oven for about a minute or two just to reheat the oysters and bacon. Set bottom half aside.
- On the top half of the toasted bread, spread it liberally with Cajun Cocktail Sauce. Layer dill slices on top of the cocktail sauce, then add the shredded lettuce and finally top the lettuce with sliced tomatoes.
- Place both halves side by side and quickly flip the top half onto the bottom halve. Cut sandwich on a diagonal. C'est ci bon!
POOR BOY SPREAD
A great addition to your favorite fixings on any fried shrimp, oyster, or fish poor boy. Adapted from a fried shrimp dipping sauce that I fell in love with. Pepper and horseradish can be adjusted to taste.
Provided by Juanita
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Stir Worcestershire sauce, ketchup, mayonnaise, horseradish, lemon juice, garlic powder, and black pepper together in a bowl. Cover bowl with plastic wrap and refrigerate until chilled, 30 minutes to a full day.
Nutrition Facts : Calories 64.5 calories, Carbohydrate 4.1 g, Cholesterol 2.6 mg, Fat 5.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.8 g, Sodium 208.9 mg, Sugar 2.8 g
POOR BOY SANDWICH
Field editor Violet Beard of Marshall, Illinois shares her recipe for a fresh-tasting tuna sandwich.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 1 serving.
Number Of Ingredients 10
Steps:
- Cut a thin slice off top of roll; set aside. Hollow out center, reserving 1/2 cup of bread and leaving a 1/4-in. shell. Combine butter and celery seed; spread over inside of roll and on cut surface of top. Combine remaining ingredients and reserved bread; spoon into roll. Replace top.
Nutrition Facts : Calories 787 calories, Fat 49g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 1262mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 50g protein.
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