How do I make a great poor boy? I think it is some kind of sandwich...but I could be wrong.?!
2 cups milk
1 egg
flour
cornmeal or fine bread crumbs
1/8 teaspoon salt
dash pepper
6 sub rolls, split
1 tomato, sliced
lettuce leaves
mayonnaise
Mix milk with egg; add shrimp and let stand for 3 minutes. Mix equal parts of flour and cornmeal or bread crumbs with salt and pepper. Coat shrimp well with mixture. Cook shrimp in hot deep fast at 375° until golden brown.
Drain on paper towels.
Spread split rolls with mayonnaise. Arrange shrimp on rolls; top with tomato slices and lettuce. Serves 6.
Answers: 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
1 tomato, sliced
lettuce leaves
mayonnaise
Mix milk with egg; add shrimp and let stand for 3 minutes. Mix equal parts of flour and cornmeal or bread crumbs with salt and pepper. Coat shrimp well with mixture. Cook shrimp in hot deep fast at 375° until golden brown.
Drain on paper towels.
Spread split rolls with mayonnaise. Arrange shrimp on rolls; top with tomato slices and lettuce. Serves 6.
a poor boy is the same as a sub sandwich, a hero, a grinder or whatever they are called where you live.
Angie said it best!!!!!!!
Pork Poor Boy
1 lb Boneless pork loin roast
Coarsely ground black pepper
1/2 lb Alfalfa sprouts
1 Ripe avocado; peeled and
-sliced
1 Cucumber; sliced thinly
1 Ripe tomato; sliced
4 oz Fresh spinach leaves
1 Green pepper; seeded and
-sliced
-- into strips
1 1-pound loaf French or
-Italian brea
4 tb Bottled Italian dressing
Instructions:
Rub roast with coarsely ground pepper, place in shallow roasting pan.
Roast, uncovered, at 325=F8 F. for 45 minutes to one hour, until meat
thermometer registers 155-160F.
Remove from oven and let roast rest for 10 minutes before slicing.
Slice bread lengthwise. Build sandwich by layering sandwich ingredients in
desired order, and sprinkle with dressing.
3 (4 to 5 pound) pork butts
Essence, recipe follows
Homemade Barbecue Sauce, recipe follows
8 cups vegetable oil, for frying
10 large baking potatoes, like russets, peeled and cut into thin sticks
Salt
1 (6-foot) long loaf French bread
1 1/2 cups mayonnaise
1 1/2 cups Creole mustard
Place the pork butts in one or two large baking dishes and season evenly with Essence. Cover with plastic and refrigerate at least 4 hours or overnight.
Preheat and oven to 225 degrees F.
Bring the pork to room temperature and place in a large roasting pan, fat side up. Smoke, or slow cook in the oven until tender and falling apart, and the internal temperature reaches 160 degrees F. (The cooking should take 6 to 8 hours.) Remove from the oven and let rest for 20 to 30 minutes.
With a knife and fork, or two forks, pull apart the meat into small slices or chunks. Toss with the barbecue sauce, to taste.
In a deep fryer, or large pot over medium-high heat, heat the oil to 360 degrees F.
Add the potatoes in batches and cook until golden brown, about 5 minutes, stirring to brown evenly. Remove with a slotted spoon and drain on paper towels. Season with Essence and salt.
Slice the bread in half lengthwise. Spread the mayonnaise on one half, and the mustard on the other. Lay the pork along the bottom half of bread and top with the French fries. Top with the remaining bread half, and cut into servings.
Serve immediately.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Homemade Barbecue Sauce:
4 cups ketchup
1 cup finely chopped yellow onions
1/2 cup Steen's cane syrup
1/2 cup dry red wine
2 tablespoons fresh lemon juice
2 tablespoons Creole or other spicy whole-grain mustard
2 tablespoons dark brown sugar
1 tablespoon minced garlic
1 tablespoon minced jalapeno peppers
1 tablespoon Worcestershire sauce
1 teaspoon Emeril's Red Pepper Sauce, or other hot pepper sauce
1 teaspoon salt
1/2 teaspoon cayenne
Combine all the ingredients in a large mixing bowl. Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to three days. Yield: 5 cups
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
1. Melt butter in medium saucepan; stir in flour.
2. Cook over medium heat, stirring constantly, until flour browns, about 4 minutes.
3. Add onion and bell pepper.
4. Cook over medium heat, stirring constantly, about 5 minutes; gradually stir in broth.
5. Add Worcestershire sauce, Tabasco and thyme; stir constantly until mixture boils and thickens.
6. 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.