My husband did his residency in New Orleans and lived most of his time in the French Quarter. He always talked about this lively city and hopefully, he'll take me back there someday to visit =)
Aside from its rich culture, history and eclectic night life, one thing he missed most about the city is their food from jambalaya, gumbo to Beignet's fried bread. Tonight, I decided to make him an Oyster Po' Boy, a classic New Orleans sandwich...a recipe by Emeril Lagasse from the Food Network.
Two dressed Po' Boys to go...puhlease?
Bon Appetit!
Ingredients:
Tartar Sauce:
1 cup mayonnaise
1/4 cup minced sweet pickle
1 hard-boiled large egg, forced through a coarse sieve
2 tablespoons minced shallot
2 tablespoons drained bottled capers
1/2 teaspoon crumbled dried tarragon
2 tablespoons Creole or Dijon mustard
2 tablespoons minced fresh parsley leaves
1 teaspoon fresh lemon juice
24 shucked oysters, drained or 1 pint of Fresh Oysters (Farm Raised)
Yellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coating
Vegetable oil, for deep-frying
2 loaves soft-crusted French bread or Wheat Bollilio Rolls
Sliced tomatoes
Shredded lettuce
Directions:
Make tartar sauce: In a small bowl stir together sauce ingredients.
In a heavy kettle heat 1 1/2 inches of oil to 375 degrees on a deep-fat thermometer.
In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. Fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to paper towels to drain.
Heat loaves or rolls in the oven for a few minutes. Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. Divide the tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.
No comments:
Post a Comment