OYSTER PO' BOY
Provided by Guy Fieri
Time 1h20m
Yield 4 servings
Number Of Ingredients 36
Steps:
- For the wet soak: In a nonreactive bowl or gallon re-sealable bag, combine the buttermilk, beaten egg, hot sauce, basil, granulated garlic and white pepper and mix well. Add the oysters and any liquid from shucking. Cover and refrigerate 15 minutes.
- For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well.
- Heat the oil to 350 degrees F in a large cast-iron skillet.
- Drain the oysters from the brine and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side. Remove to a paper towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
- For the sandwiches: Preheat the oven to a low broil. Butter the rolls and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from oven.
- Spread Miss Dixie's Remoulade on both sides of the rolls. Layer on the oysters, lettuce, tomatoes and pickles. Top with other half of bread and serve immediately.
- In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.
OYSTERS ROCKEFELLER SANDWICH (PO-BOY)
Provided by Food Network
Time 1h
Yield one 3 1/2-foot sandwich
Number Of Ingredients 23
Steps:
- For the Rockefeller sauce: Melt the butter in a large skillet over medium heat. Add the onions and garlic and bring to golden brown, about 10 minutes. Add the liqueur (CAUTION: Skillet will flame up when using a gas range.) Add the half-and-half, hot sauce, granulated garlic, granulated onion, white pepper and ground thyme. Stir and bring to a simmer.
- Add the spinach and bring back to a simmer. Turn off the flame and add the breadcrumbs and cheese. Check for consistency. If there's too much liquid, add more breadcrumbs and cheese. If it's too thick, add more half-and-half.
- For the fry dredge: Whisk together the corn flour, all-purpose flour, Creole seasoning and lemon pepper in a large bowl.
- For the sandwich: Melt the butter and garlic in a small skillet. Cut the French bread and "paint" the inside of the bread with the garlic butter. Firmly the press the inside of the bread down on a large skillet or flat-top grill to toast the bread.
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Dredge the oysters in the fry dredge and then deep-fry, in batches if necessary, until golden brown and firm to the touch, about 2 minutes.
- Arrange the oysters on the inside of the bread. Top with Rockefeller sauce and garnish with Parmesan.
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.
DEEP-FRIED OYSTER PO' BOY SANDWICHES WITH SPICY REMOULADE SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 54m
Yield 4 sandwiches
Number Of Ingredients 23
Steps:
- Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
- In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
- Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
- To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
- Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.
SHRIMP PO BOY SANDWICH
Found in a military commissary magazine. I've not yet tried this, but it looks interesting enough. I think I'd prefer it in a wrap.
Provided by Color Guard Mom
Categories Lunch/Snacks
Time 12m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the shrimp according to package directions.
- Place shrimp on the hoagie rolls and top with lettuce, tomato, mayonnaise, tartar or your favorite sauce.
Nutrition Facts : Calories 173.3, Fat 2.5, SaturatedFat 0.4, Sodium 313, Carbohydrate 31.4, Fiber 1.7, Sugar 1.9, Protein 6
SCHOOL BOY SANDWICHES
Make and share this School Boy Sandwiches recipe from Food.com.
Provided by Chris from Kansas
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook ground beef and onion in a large skillet, over medium-high heat, stirring frequently, until meat is browned.
- Add chili powder or cumin.
- Add enough water to just cover meat.
- Reduce heat, cover and simmer 1 hour.
- Season to taste with salt.
- Stir in bread crumbs, a little at a time, until a serving consistency is reached.
- (Mixture should just begin to hold together, but still be fairly soupy.) Serve meat on buns.
Nutrition Facts : Calories 337, Fat 13.5, SaturatedFat 5.1, Cholesterol 73.7, Sodium 300.6, Carbohydrate 25.1, Fiber 1.9, Sugar 4, Protein 27.2
THE OSPIDILLO CAFE PICA DE GALLO
This is a condiment served on Mexican dishes such as fajitas. The bright blend of flavors is just incredible and, before you know it, you'll be spooning this stuff over non-Mexican dishes such as fried chicken or pork roast. It will keep just fine for 3 or 4 days in the refrigerator. I got this recipe from an old church fundraiser cookbook (Reorganized LDS church in Independence, Missouri) that a beloved aunt sent me several years ago. I have never had better Pica de Gallo anywhere. (pronounced: Peek-uh day guy-O, according to my daughter who speaks some Spanish). I have a Mexican friend who also says it's pretty genuine and the best that he ever had too. This is much less tomato-ey than regular salsa. The time listed includes marinating time in the refrigerator. I hope others will enjoy this excellent Mexican condiment as much as my friends and family do.
Provided by Bone Man
Categories Sauces
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Blend gently and refrigerate for at least 2 hours, allowing the flavors to infuse, before serving with Mexican dishes.
Nutrition Facts : Calories 11, Fat 0.1, Sodium 74.5, Carbohydrate 2.6, Fiber 0.5, Sugar 1.2, Protein 0.3
PARASOL'S ROAST BEEF PO' BOY SANDWICH
Nola Cuisine did the groundwork here by deconstructing the sandwich from an episode of Guy Fieri's Diners, Drive-Ins and Dives where he featured Parasol's and their signature sandwich. This is as about as close as you can get to the real thing so enjoy. But if you ever do find yourself in the Big Easy, make sure to plan a visit to Parasols and pay homage to the King of Po' Boys. For the uninitiated a Po' Boy is a traditional Louisiana sandwich, somewhat like a sub sandwich. But what makes it so different from a regular sub, grinder, hero, hoagie, wedge, zep, torpedo, bocadillo or roll? The bread. Some may argue but Po' Boys must be made with fresh baked French bread. This alone separates this sandwich from the also ran's.
Provided by Timothy H.
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- 1. Trim the beef of any excess fat and cut into large chunks. Place the beef into a large pot and cover with water. Bring to a boil, reduce to a simmer, and cook for 1 hour or so. Remove the meat and place it into the fridge, reserving the broth.
- 2. In a separate pot, bring 4 cups of the broth to a boil. Whisk in the flour a little bit at a time until well blended and no lumps remain. Next whisk in the garlic powder, salt, pepper, oil and Kitchen Bouquet until well blended. Reduce heat to a simmer and cook the gravy for about 20 minutes. Add more salt, and pepper if necessary.
- 3. Preheat the oven to 350°F Slice the cold beef into very very thin slices and against the grain if you can. Place the beef slices in a baking pan and cover with the gravy. Cook for 30 to 45 minutes or until the beef is so tender it just falls apart. Keep the oven on.
- 4. To make the Po' Boys, line both side of the bread with mayonnaise and Creole mustard. Then pile on the beef / gravy mixture, then the lettuce, then the tomatoes (maybe a little salt and pepper) Flip the top piece of the bread on and put the whole thing into the oven for just a couple of minutes or until the bread is a bit crispy and toasty.
Nutrition Facts : Calories 4952.2, Fat 359.9, SaturatedFat 140.4, Cholesterol 449.5, Sodium 8032.3, Carbohydrate 318.3, Fiber 14.3, Sugar 13.6, Protein 107.5
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