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.
PHILLY STYLE ANDOUILLE PO BOYS
Make and share this Philly Style Andouille Po Boys recipe from Food.com.
Provided by rouxdog
Categories One Dish Meal
Time 25m
Yield 4 12inch sandwiches, 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut andouille into julienne pieces, 1/4" by 3"- remove casing if it is tough Add olive oil to saute pan over medium high heat
- Add julienned sausage to saute pan and stir gently for 2 minutes
- Add peppers and onions to pan and saute gently until the onions begin to look translucent.Season with salt, pepper, and tabasco to taste- remove pan from heat
- Cut po boy rolls lengthwise and line with 2 provolone slices per roll Add sausage mixture to rolls
- (optional) You can place the cheese on top of the sausage mixture, then place the sandwich under the broiler for a minute or so, until the cheese gets bubbly and the top surface of the bread becomes toasted.
Nutrition Facts : Calories 585.7, Fat 40.3, SaturatedFat 16, Cholesterol 84, Sodium 1771.2, Carbohydrate 22.4, Fiber 1.3, Sugar 2.6, Protein 32
OYSTER PO' BOYS
This is the BEST way to make a Po Boy! I can't believe it is not here already. And be sure to LOAD THIS SUCKER WITH OYSTERS like we do in New Orleans! Yummy Goodness!
Provided by SkinnyMinnie
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350º.
- Lightly beat egg, milk, 1/2 teaspoons salt, and 1 teaspoons black pepper in a bowl.
- Mix flour, 1/2 teaspoons salt, and 1 teaspoons black pepper in a shallow baking dish.
- Mix cornmeal, 1 teaspoons salt, and cayenne pepper in another small baking dish.
- Dredge 8 oysters in flour, knocking off excess, then dip into egg mixture, letting excess drip off. Then dredge in cornmeal mixture, knocking off excess. Transfer to a rack or plate until frying. Repeat with remaining oysters in batches of 6-8, until they are all done.
- Heat oil in a 4-qt. pot over high heat to 375º.
- While oil is heating, cut bread into 4 equal portions (half and half again) then split horizontally all the way through. Put bread in oven, directly on the rack, until warm - about 5 minute.
- While bread is heating, gently drop 1/3 of the oysters into the hot oil and fry, stirring occasionally, until golden - about 45-60 sec. Transfer to papertowels to drain. Fry remaining oysters in the same manner and small batches.
- Spread bread with mayonnaise topping with lettuce and TONS of oysters.
Nutrition Facts : Calories 3099.7, Fat 251, SaturatedFat 34.8, Cholesterol 293.6, Sodium 2698.5, Carbohydrate 153.9, Fiber 8.3, Sugar 3.8, Protein 62.9
PHILLY CHEESESTEAKS (SANDWICH)
I come from the land of seafood po' boys so Philly Cheesteak Sandwiches are new to me. I was gifted a Cook's Country magazine and this recipe was one featured. Their process of developing a recipe is so interesting. This particular one included a trip to the more famous purveyors of sandwiches in South Philadelphia and the recreation was, naturally, all about the beef. After the prep, the sandwiches cook pretty quickly. (Note: The recipe doesn't call for it, but I dash on some garlic power for additional flavor.)
Provided by gailanng
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat 2 teaspoons oil in a large nonstick skille over medium high heat until very hot. Add onions and cook until soft and golden, about 5 minutes. Remove and set aside.
- Season with salt and pepper the pounded steak slices. Heat additional 2 teaspoons oil in the same skillet and heat until very hot. Place half of the steaks into the skillet (they may overlap).
- Cook until steaks are no longer pink, about 1 minute per side. Remove pan from heat, layer 4 half slices of cheese over meat, top with more meat and finally 4 more half slices of cheese. Cover pan with lid to melt cheese, about 1 minute.
- Divide meat and cheese between 2 rolls, top with half of onions and pour accumulated juices from skillet over the meat. (To keep warm, wrap in foil while preparing the remainding sandwiches.).
- Wipe skillet clean with paper towelling and repeat process with remaining steaks. Wrap the second batch of sandwiches in foil and let sit for about 1 minute to allow flavors meld. Serve.
Nutrition Facts : Calories 582.8, Fat 17.9, SaturatedFat 4, Cholesterol 102.1, Sodium 628.2, Carbohydrate 54.8, Fiber 2.8, Sugar 3.2, Protein 47.6
PHILLY-STYLE PRETZELS
These old-fashioned "Philadelphia-style" pretzels are almost like bagels -- smooth and shiny on the outside, chewy within.
Provided by Pa. Hiker
Categories Lunch/Snacks
Time 2h15m
Yield 16 pretzels
Number Of Ingredients 12
Steps:
- Mix the sugar, water and yeast; stir to dissolve.
- (If you're using instant yeast, skip this step, simply combining all of the ingredients at once.) Add the white wheat flour, malt, salt, and enough unbleached flour to make a soft (but not sticky) dough.
- Knead well, place in a bowl, and let rise till doubled.
- Divide the dough into 16 pieces.
- Roll each piece into a log, and shape the logs into pretzels.
- In a large pot, boil together 6 cups of water and 2 tablespoons baking soda.
- Put 4 pretzels at a time into the boiling water, and cook for 1 minute.
- Transfer boiled pretzels to a lightly greased baking sheet.
- When all the pretzels have been cooked, paint them with an egg glaze (1 egg mixed with 1 tablespoon water) and sprinkle with salt or seeds (if desired), then bake in a preheated 450°F oven for 12 to 15 minutes, or until the pretzels are well-browned.
Nutrition Facts : Calories 160.8, Fat 1, SaturatedFat 0.2, Cholesterol 13.2, Sodium 916, Carbohydrate 33.1, Fiber 3.5, Sugar 1.6, Protein 5.8
HOT SAUSAGE PO' BOY
One of New Orleans' greatest specialties, the Po' Boy Sandwich. From Bruce Aidells' Complete Sausage Book. Serve with fries.
Provided by gailanng
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make the sauce, combine the mustard, mayonnaise and Worcestershire sauce in a small bowl. Add Tabasco to taste. Set aside.
- Preheat the oven to 350 degrees F. (This step can be skipped if toasting the bread on the grill).
- Warm the French bread for 10 minutes.
- Place sausage links in a heavy skillet. Add water to cover sausage and simmer until sausage is gray throughout (about 10 to 15 minutes.) Grill sausages for 15 minutes over medium heat, turning the links so they brown evenly.
- Slice the bread in half lengthwise and spread generously with mustard-mayonnaise sauce on both sides. On one side, heap the shredded lettuce and lay over it the pickle slices, onion, and tomato. Place split hot sausage on top, and close up the sandwich as best you can.
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