The Southern Po' Boy Cookbook by Todd-Michael St. Pierre Page B
Authors: Todd-Michael St. Pierre
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with plastic wrap and let rise for 50 minutes. The dough should double easily.
4} Preheat the oven to 400°F. Brush the dough with cold water and use a sharp knife to cut slashes in the top of each log. Place an ovenproof dish on the lowest oven rack and fill the dish with hot water to create steam in the oven; this will help ensure that the crust on your bread is crispy while the inside stays tender. Bake the dough until golden brown, about 35 minutes, rotating the pan halfway through for even color. Cool on a wire rack.
THE PEACEMAKER
Fried Shrimp and Oyster Po’ Boy
In the late 1800s, in New Orleans and San Francisco, a fried oyster sandwich on a French loaf was known as an “oyster loaf,” a term still in use. The sandwich was also called a “peacemaker” or la mediatrice (“the mediator”) because it was a peace offering brought home to angry wives by husbands who stayed out too late. But it was reborn as the po’ boy during the Great Depression, when so many great American sandwiches, including the sloppy Joe, came of age.
Serves 1 to 2
Fried Seafood
canola oil, for frying
2 cups all-purpose flour
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 tablespoon salt
6 large oysters (about 8 ounces)
6 extra-jumbo shrimp (16-20 count)
Slap Ya Mama Dressing
1/4 cup mayonnaise
2 to 4 dashes Slap Ya Mama Hot Sauce, to taste
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1 teaspoon salt
Assembly
1 (12-inch) French bread loaf, split
fried shrimp and oysters
3 pickle slices
1} Attach a deep-fry thermometer to the side of a 6 to 8-quart cast-iron Dutch oven, and add enough oil to measure 3 inches deep. Over medium heat, heat the oil to 375°F.
2} Meanwhile, make Slap Ya Mama Dressing by combining the mayonnaise and enough Slap Ya Mama Hot Sauce to attain the desired heat level. Add the cayenne pepper, white pepper, and salt. Set aside.
3} Frying the seafood: In a medium bowl, mix together the flour and other dry ingredients. Dredge the oysters and shrimp in the mixture, tap off the excess, and fry until cooked through and golden, about 3 minutes. Fry in batches to avoid crowding. Using a slotted spoon, transfer to paper towels to drain.
4} Spread Slap Ya Mama mayonnaise on one half of the bread, then add the fried seafood and pickles. Close the sandwich, and cut in half to serve.
THE KENNER
Ham and Swiss Po’ Boy
Oh boy for po’ boys! To dress or not to dress? That is the question! If you take your sandwich “dressed,” that means it’ll come with mayonnaise, lettuce, tomato, and pickles. Personally, I like mine lightly dressed, or scantily clad. Serve with an ice-cold Barq’s root beer in a large frosty mug, or of course with a refreshing cold Abita.
Serves 1
2 tablespoons mayonnaise
1 tablespoon Creole mustard
1/2 teaspoon Louisiana-style hot sauce
1 teaspoon minced fresh garlic
2/3 cup shredded and chilled iceberg lettuce
Assembly
1 (6-inch) French bread loaf, split
4 ounces thinly sliced cooked ham
Cajun or Creole spice, to taste
2 (1-ounce) slices Swiss cheese
2/3 cup lettuce dressing
1/2 cup chopped tomato
1} Prepare the lettuce dressing by combining the mayonnaise, mustard, hot sauce, and garlic in a medium bowl. Toss with the lettuce.
2} Sprinkle the ham with Cajun or Creole seasoning, and heat on a flat grill until hot. Lay the ham on the bottom half of the roll, and immediately top with the Swiss cheese (the ham’s heat will soften the cheese). Spread lettuce dressing on the top half of the roll, and add the tomatoes. Fold the roll closed, and serve immediately.
THE WHO DAT
New Orleans–Style BBQ Shrimp Po’ Boy
A virtual flavor bomb of New Orleans goodness! Po’ boys are purely American in their variety of sauces and condiments, and uniquely NOLA because the shellfish is locally harvested, and as always, they are best served on the crisp and airy local bread.
Serves 4
2 tablespoons canola oil
1 pound extra-jumbo (16-20 count) shrimp, peeled and deveined
2
4} Preheat the oven to 400°F. Brush the dough with cold water and use a sharp knife to cut slashes in the top of each log. Place an ovenproof dish on the lowest oven rack and fill the dish with hot water to create steam in the oven; this will help ensure that the crust on your bread is crispy while the inside stays tender. Bake the dough until golden brown, about 35 minutes, rotating the pan halfway through for even color. Cool on a wire rack.
THE PEACEMAKER
Fried Shrimp and Oyster Po’ Boy
In the late 1800s, in New Orleans and San Francisco, a fried oyster sandwich on a French loaf was known as an “oyster loaf,” a term still in use. The sandwich was also called a “peacemaker” or la mediatrice (“the mediator”) because it was a peace offering brought home to angry wives by husbands who stayed out too late. But it was reborn as the po’ boy during the Great Depression, when so many great American sandwiches, including the sloppy Joe, came of age.
Serves 1 to 2
Fried Seafood
canola oil, for frying
2 cups all-purpose flour
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 tablespoon salt
6 large oysters (about 8 ounces)
6 extra-jumbo shrimp (16-20 count)
Slap Ya Mama Dressing
1/4 cup mayonnaise
2 to 4 dashes Slap Ya Mama Hot Sauce, to taste
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1 teaspoon salt
Assembly
1 (12-inch) French bread loaf, split
fried shrimp and oysters
3 pickle slices
1} Attach a deep-fry thermometer to the side of a 6 to 8-quart cast-iron Dutch oven, and add enough oil to measure 3 inches deep. Over medium heat, heat the oil to 375°F.
2} Meanwhile, make Slap Ya Mama Dressing by combining the mayonnaise and enough Slap Ya Mama Hot Sauce to attain the desired heat level. Add the cayenne pepper, white pepper, and salt. Set aside.
3} Frying the seafood: In a medium bowl, mix together the flour and other dry ingredients. Dredge the oysters and shrimp in the mixture, tap off the excess, and fry until cooked through and golden, about 3 minutes. Fry in batches to avoid crowding. Using a slotted spoon, transfer to paper towels to drain.
4} Spread Slap Ya Mama mayonnaise on one half of the bread, then add the fried seafood and pickles. Close the sandwich, and cut in half to serve.
THE KENNER
Ham and Swiss Po’ Boy
Oh boy for po’ boys! To dress or not to dress? That is the question! If you take your sandwich “dressed,” that means it’ll come with mayonnaise, lettuce, tomato, and pickles. Personally, I like mine lightly dressed, or scantily clad. Serve with an ice-cold Barq’s root beer in a large frosty mug, or of course with a refreshing cold Abita.
Serves 1
2 tablespoons mayonnaise
1 tablespoon Creole mustard
1/2 teaspoon Louisiana-style hot sauce
1 teaspoon minced fresh garlic
2/3 cup shredded and chilled iceberg lettuce
Assembly
1 (6-inch) French bread loaf, split
4 ounces thinly sliced cooked ham
Cajun or Creole spice, to taste
2 (1-ounce) slices Swiss cheese
2/3 cup lettuce dressing
1/2 cup chopped tomato
1} Prepare the lettuce dressing by combining the mayonnaise, mustard, hot sauce, and garlic in a medium bowl. Toss with the lettuce.
2} Sprinkle the ham with Cajun or Creole seasoning, and heat on a flat grill until hot. Lay the ham on the bottom half of the roll, and immediately top with the Swiss cheese (the ham’s heat will soften the cheese). Spread lettuce dressing on the top half of the roll, and add the tomatoes. Fold the roll closed, and serve immediately.
THE WHO DAT
New Orleans–Style BBQ Shrimp Po’ Boy
A virtual flavor bomb of New Orleans goodness! Po’ boys are purely American in their variety of sauces and condiments, and uniquely NOLA because the shellfish is locally harvested, and as always, they are best served on the crisp and airy local bread.
Serves 4
2 tablespoons canola oil
1 pound extra-jumbo (16-20 count) shrimp, peeled and deveined
2
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