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Question: Can I get a good recipe for a Po Boy Sandwich?


Answers: Can I get a good recipe for a Po Boy Sandwich?

Shrimp Po Boy Sandwich

1 to 1 1/2 pounds medium boiled shrimp (from 6 to 10 shrimp for each roll, depending on size)
2 cups milk
1 egg
flour
cornmeal or fine bread crumbs
1/8 teaspoon salt
dash pepper
6 sub rolls, split (lightly toasted if you like)
1 tomato, sliced
lettuce leaves
mayonnaise

Mix milk with egg; add shrimp and let stand for 5 minutes. Mix equal parts of flour and cornmeal or bread crumbs with salt and pepper. Coat shrimp well with mixture. Saute shrimp in butter and olive oil until golden brown.

Drain on paper towels.
Spread split rolls with mayonnaise. Arrange shrimp on rolls; top with tomato slices and lettuce. Serves 6.

Ever heard of google?

A Po Boy is essentially:

Hard Salami - thinly sliced
Ham - thinly sliced
Provolone Cheese- sliced
Shredded lettuce
Tomatoes
Sliced Red onions.
And Italian Vinaigrette, mayo and mustard on a French Roll with a side of peppercinnis. Thats how it is in MY part of the country, anyway. Check out this link:
http://en.wikipedia.org/wiki/Po'_boy

Fried Catfish Po Boy

Canola oil, for frying
1/2 cup (1 stick) unsalted butter
2 garlic cloves, smashed
2 long soft-crusted French bread baguettes
6 (6-ounce) catfish fillets
Sea salt and freshly ground black pepper
1 cup milk
1 large egg
1 cup yellow cor meal
1/2 cup all-purpose flour
Pinch cayenne
Sliced pickles
1 recipe Spicy Slaw, recipe follows
Hot sauce, for serving
Lemon wedges, for serving
Pour about 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F. Preheat the oven to 250 degrees F.
Melt the butter in a small saucepan over medium-low heat. Add the smashed garlic and swirl the pot around to infuse the garlic flavor into the butter. Slice the French bread in 1/2 lengthwise and brush the top and insides with the garlic butter. Stick the bread in the oven for 5 minutes to warm it through.

Season both sides of the catfish fillets with a fair amount of salt and pepper. In a wide bowl, mix the milk and egg together, season with salt and pepper. Mix the cornmeal, flour, cayenne, salt and pepper in a pie dish using a fork. Dip the catfish in the wet batter, then dredge in the dry; being sure to cover the fillets completely. Gently drop the fish in the hot oil in batches so the pan is not overcrowded. Fry the fillets for 3 minutes and then drain on a platter lined with paper towels; sprinkle with salt while they are still hot.

To assemble the sandwich, put the pickles across the bottom 1/2 of the bread, lay the fried catfish on top. Spoon a small mound of slaw on top of the catfish and close up the sandwich with the top 1/2 of the bread. Cut into portions and serve immediately with hot sauce and lemon on the side.

Spicy Slaw:
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions, chopped
1 red chile, sliced
11/2 cups mayonnaise
1/4 cup Creole mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper
Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl.
In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator while frying the catfish.

Yield: 8 to 10 cups

Bourbon Street Po' Boy
Serving Size : 4

6 tablespoons Butter or margarine
6 tablespoons Flour
1 Onion,large -- sliced
1 Green bell pepper, small -- sliced
2 cups Beef broth
1 teaspoon Worcestershire sauce
3/4 teaspoon Tabasco sauce
1/2 teaspoon Thyme -- crumbled
1 pound Beef -- thinly sliced cooked
4 Hero rolls

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.

Arrange meat on each roll; spoon gravy over meat and replace tops on rolls.

foodnetwork.com
recipezaar.com
just a few with wonderful recipes!

Ingredients
12 inch(or more) loaf of French bread or large Submarine Buns
1/2 cup mayonnaise
1 cup shredded lettuce
8 - 10 slices of cooked beef, shaved / thinly sliced
Note: Home cooked roast beef not processed.
3/4 - 1 cup beef gravy, heated
2 tomatoes, thinly sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced - not original but we like it
Note: You can use any meat or seafood you like ie. pork, chicken, deep fried oysters, shrimp etc. Unfortunately, the price of seafood today isn't as inexpensive as it was when the sandwich was first created. Hence the term, "Poor Boy" shortened to "Po Boy."

Directions
Split the bread lengthwise and warm it in the oven.
Spread the bottom half with mayonnaise.
Pile on shredded lettuce and top with overlapping slices of beef. Spoon warm gravy over the meat, top with tomato slices, and add the top half of the bread.
Cut in half and serve warm.
Serves two - maybe ;-)
In New Orleans they make poor-boy sandwiches with fillings that start with fried potatoes and ascend to crabmeat. The classic is this hot sandwich made with leftover roast beef and gravy.





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