CAJUN TURKEY PO'BOY
Leave the shrimp in the gulf and whip up a delicious Cajun Turkey Po' Boy. We've made this classic Cajun po' boy with turkey breast instead-and it's mighty tasty, indeed!
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients until blended; spread onto cut sides of baguette.
- Fill with remaining ingredients; cut into 4 pieces to serve.
Nutrition Facts : Calories 410, Fat 18 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1210 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g
THE GREATEST GRILLED TURKEY
Although not very traditional, grilling turkey is the best way of cooking it -- it comes out tender and juicy every time! The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking.
Provided by Bob Cody
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h45m
Yield 18
Number Of Ingredients 4
Steps:
- Prepare an outdoor grill for indirect medium-high heat.
- Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
- Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.
Nutrition Facts : Calories 460.2 calories, Carbohydrate 0.1 g, Cholesterol 178.7 mg, Fat 22 g, Protein 61.2 g, SaturatedFat 6.3 g, Sodium 148.2 mg
GRILLED SHRIMP PO'BOY
Serve these grilled sandwiches filled with lettuce, shrimp and mayonnaise mixture - a hearty dinner for four.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h35m
Yield 4
Number Of Ingredients 13
Steps:
- In large resealable food storage plastic bag, mix shrimp, 1 tablespoon of the oil, lemon juice and seafood seasoning; seal bag and turn to coat. Refrigerate 3 hours to marinate, turning bag occasionally.
- Cut loaf of bread in half horizontally. Hollow out top half, leaving 1/2-inch border. Spray cut side of bread with cooking spray; set aside. In small bowl, mix mayonnaise, tomatoes, mustard, red pepper and garlic; refrigerate until serving time.
- Heat gas or charcoal grill. On each of 4 (12-inch) metal skewers, thread shrimp, leaving 1/4-inch space between each. Carefully brush remaining oil on grill rack. Place skewers on grill over medium heat. Cover grill; cook 4 to 6 minutes, turning once, until shrimp are pink. Place bread, cut sides down, on grill; cook 2 minutes or until lightly toasted. Spread mayonnaise mixture over cut sides of bread. Place lettuce, shrimp and onion in bottom half. Cover with top of loaf. Cut sandwich crosswise into 4 pieces.
Nutrition Facts : Calories 310, Carbohydrate 37 g, Fiber 2 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 710 mg
GRILLED TILAPIA PO'BOYS WITH HOMEMADE TARTAR SAUCE
Trust a riverboat captain to throw some fish on the grill. Mama's husband, Michael Groover, makes his po'boy sandwiches with sweet, mild tilapia fillets and tartar sauce so tasty some of us have been known to eat it on its own. These po'boys are a big, messy, and delicious meal-a real Low Country favorite. Don't forget to put a bottle of Tabasco on the table for extra punch!
Yield serves 4
Number Of Ingredients 12
Steps:
- Prepare a medium grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
- To make the tartar sauce: In a small bowl, combine the mayonnaise, pickles, onion, lemon juice, and garlic powder. Cover and refrigerate until ready to use.
- Brush the tilapia fillets with the olive oil and season with the salt and pepper. Cut the bread into four 7-inch sections and cut each section in half lengthwise.
- Place the tilapia on the grill or, if broiling, place on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for about 6 minutes total, or until the tilapia flakes easily with a fork and is cooked through. Lay the bread on the grill or broiler cut side down and grill or broil for about 1 minute, or until toasted.
- For each po'boy, place 1 tilapia fillet on the bottom slice of bread, followed by 2 slices of tomato and 1 lettuce leaf. Spread the top slice of bread with 2 tablespoons of the tartar sauce and place it on top of the sandwich.
- The best way to keep fish or other items from sticking to your grill grate is to keep it clean. Brush the grate with a stiff wire brush before you light the fire.
GRILLED VEGETABLE PO'BOYS
I recently came across this recipe and thought it would be a great way to use garden (or farmer's market) vegetables for a simple summer meal. Recipe source: local newspaper (reprinted from Crescent City Farmers Market)
Provided by ellie_
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine marinade ingredients in a blender and puree. Set aside.
- In a blender combine spread ingredients and puree. Set aside.
- In a marinating dish combine vegetables and marinade, toss to cover. Marinate 20 minutes while preparing grill.
- Grill vegetables over hot coals until tender, turning often. DO NOT CHAR. Peel and slice the pepper.
- To assemble, spread po' boy loaves with spread and add tomatoes and lettuce. Lay the vegetables (eggplant, onions, zucchini, roasted pepper, and onion) and the cheese on top. Top with dressed top bread and slice in half.
Nutrition Facts : Calories 926.1, Fat 42.9, SaturatedFat 12.8, Cholesterol 52.2, Sodium 1904, Carbohydrate 108.5, Fiber 10.2, Sugar 8.3, Protein 29.1
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