Rich Little Poboy Recipes

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SHRIMP PO'BOYS



Shrimp Po'Boys image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

Vegetable or peanut oil, for frying
1 large egg
1 cup milk, eyeball it
1 1/2 pounds large shrimp, deveined
Salt
1/2 cup flour
1 cup cornmeal or bread crumbs
2 tablespoons seafood seasoning a couple of palm fulls (recommended: Old Bay)
4 soft club rolls or sub rolls, split
1 beefsteak tomato, thinly sliced
8 pieces Bibb or butter lettuce
1 lemon cut into wedges
1/4 cup sweet pickle relish
1/2 cup spicy, grainy mustard
Few drops hot sauce

Steps:

  • Preheat 1-inch of oil in a deep skillet over medium to medium-high heat.
  • Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.
  • Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.

SHRIMP PO'BOY



Shrimp Po'Boy image

Many believe that brothers Benny and Clovis Martin created the first version of a po'boy as a free meal for striking New Orleans streetcar drivers in 1929. According to legend, the Martins would say "Here comes another poor boy!" when someone approached for a sandwich, which was half a French bread loaf stuffed with fillings like fried shrimp and oysters.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 shrimp po'boys

Number Of Ingredients 15

1 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon salt-free Cajun seasoning
Kosher salt and freshly ground pepper
1 1/2 cups whole milk
1 teaspoon hot sauce (preferably Louisiana-style)
1 pound medium shrimp, peeled, deveined and patted dry
Vegetable oil, for frying
1/2 cup mayonnaise
2 tablespoons minced dill pickles
2 tablespoons minced shallot or sweet onion
2 teaspoons hot sauce (preferably Louisiana- style), plus more for serving
Kosher salt and freshly ground pepper
4 French-bread rolls, split
Shredded lettuce and sliced tomatoes, for serving

Steps:

  • Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
  • Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
  • Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
  • Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.

LITTLE JEWEL "IRISH CHANNEL" ROAST BEEF PO'BOY WITH DEBRIS GRAVY



Little Jewel

Provided by Food Network

Categories     main-dish

Time 8h50m

Yield 9 to 10 servings

Number Of Ingredients 19

1/4 to 1/3 cup cayenne pepper (or more if you want it spicier!)
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground black pepper
2 tablespoons salt, or to taste
1 tablespoon dried basil
1 tablespoon dried thyme
One 8- to 10-pound chuck roast
4 cups beef broth
One 355-milliliter bottle lager beer
2 tablespoons Worcestershire sauce
2 bay leaves
2 carrots, rough chopped
2 white onions, rough chopped
1 small bunch celery, rough chopped
1/4 pound (1 stick) butter
4 ounces all-purpose flour
One 14.5-ounce can beef stock, optional
Lettuce, tomato, pickles, mayonnaise, toasted split baguettes, onions and Louisiana-style hot sauce, for serving

Steps:

  • For the roast beef: Preheat the oven to 270 degrees F or to 250 degrees F on a convection setting.
  • Combine the cayenne, garlic powder, onion powder, pepper, salt, basil and thyme in a bowl and incorporate. Completely cover the roast with the dry rub ingredients.
  • Combine the beef broth, beer and Worcestershire in a large roasting pan, then add the bay leaves, carrots, onions and celery all around the edges. Put the roast in the center. Cover pot tightly with 2 layers of aluminum foil. Bake "slow and low" until it is soft, 8 to 10 hours.
  • Remove the roast and shred with a fork. Save all the meat juices in the pan for the gravy.
  • For the debris gravy: Melt the butter, then add the flour a little at a time, whisking constantly. Cook, whisking, until a blonde roux forms, about 10 minutes.
  • Put roast beef drippings in a pot with 2 cups shredded beef and bring to a boil, then reduce heat. (Add canned beef stock if you want it thinner.) Slowly whisk in the blonde roux and cook, whisking, until it achieves desired gravy thickness.
  • New Orleans-style po'boy sandwiches are traditionally served "dressed". That means lettuce, tomatoes, pickles and mayonnaise (the eggier the better!).
  • You will need toasted and split French baguettes (hollow them out to make more room for the beef). Fully dress those suckers! (Add onions if you like.)
  • Also, a good Louisiana-style hot sauce is recommended. Put lots of hot shredded roast beef on the sandwich and top it generously with piping hot "debris gravy". Eat it with an ice-cold beer for the authentic experience. Bon appetit!

SLOPPY ROAST BEEF PO' BOY



Sloppy Roast Beef Po' Boy image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 13

2 1/2 pounds beef eye of round roast
5 cloves garlic, peeled and left whole
Salt and freshly ground black pepper
1 tablespoon vegetable oil
2 cups hot water
2 bay leaves
1/2 bell pepper
2 tablespoons all-purpose flour
1 loaf crusty French bread
Mayonnaise, for serving
Shredded iceberg lettuce, for serving
Sliced tomatoes, for serving
Sliced dill pickles, for serving

Steps:

  • Cut 5 slits in the roast and stuff with the garlic cloves. Sprinkle with salt and pepper.
  • Heat a Dutch oven over medium-high heat and add the oil. Sear the roast on all sides until a rich brown color. Add the hot water, bay leaves and bell pepper and bring to a boil. Cover, reduce the heat and simmer until the roast is very tender, about 3 hours. During cooking, you want to make sure you keep the level of liquid that you started with. You may have to add up to another 1 1/2 cups water. Do not let the liquid cook out.
  • Transfer the roast to a cutting board to rest. Discard the bay leaves and bell pepper from the pot. Sprinkle in the flour and cook, whisking, until thickened. You may need to add more flour until you reach the desired thickness of gravy. Be careful not to add too much, since it will thicken faster than you may expect. Season with salt and pepper.
  • Slice the bread down the center and warm slightly in the oven. Thinly slice the roast. Spoon the gravy over the cut sides of the bread and spread with some mayonnaise. Load the bottom half with sliced beef and top with lettuce, tomatoes and pickles. Cover with the top half of the bread. Cut into 6 pieces and wrap with butcher paper or parchment paper.

SHRIMP PO' BOYS



Shrimp Po' Boys image

Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 4

Number Of Ingredients 16

Vegetable oil for deep-frying
4 French rolls, split and hinged
4 tablespoons melted butter
1 teaspoon minced garlic
3 eggs, beaten
2 tablespoons Creole seasoning
¾ cup all-purpose flour
2 pounds jumbo shrimp, peeled and deveined
2 cups Kikkoman Panko Bread Crumbs
2 cups shredded lettuce
½ cup mayonnaise
1 tablespoon horseradish
1 teaspoon pickle relish
1 teaspoon minced garlic
½ teaspoon cayenne pepper
2 tablespoons Kikkoman Ponzu Lime

Steps:

  • Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
  • Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.

Nutrition Facts : Calories 1257.4 calories, Carbohydrate 127.3 g, Cholesterol 525.5 mg, Fat 50 g, Fiber 5.3 g, Protein 73.2 g, SaturatedFat 13.9 g, Sodium 2640.7 mg, Sugar 5.3 g

THE ROAST BEEF PO'BOY (AND HOW TO MAKE ANY PO'BOY)



The Roast Beef Po'boy (And How to Make Any Po'boy) image

This version is VERY authentic. I'm talking the neighborhood poboy shops, not the fancy restaurants or the tourist traps in the Quarter. If you've ever been to Johnny's on St Louis in the French Quarter (which is NOT a tourist trap, though tourists and locals a like are always packing the place), this will take you back there babe! Whenever I really get home-sick (even though I was raised in MI, NOLA feels more like home)- I like to make these. The bread is KEY tho, you just can't get the same texture as down there anywhere else- but I try to get as close as possible. You want the bread to be crusty on the outside but soft with just a little tiny bit of chewiness when you bite down into it. The lettuce, pickle, mayo and tomato is what is called "dressed". You may add cheese or hot sauce. It's messy, but SO good!! Cook time does not include time it takes to make/cook roast beef.

Provided by graniteangel

Categories     Lunch/Snacks

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 large crusty loaf French bread
1 tablespoon butter
2 lbs real slow cooked beef (like Louisiana Roast Beef or Daube French Style)
1 cup au jus sauce (juices from cooking roast beef or 1 cup beef stock )
1 teaspoon vegetable oil, heaping
1 teaspoon all-purpose flour, heaping
1/4 cup mayonnaise
2 cups iceberg lettuce, largely shredded
1/4 cup kosher dill pickle slices
1 large steak tomatoes, sliced (ripe or red)

Steps:

  • Heat oven to 400°F.
  • Cut french loaf in half lengthwise and place in oven for 4-5 minutes or until LIGHTY toasted. Spread butter on both the inside halves of toasted bread. It should melt on hot bread.
  • In a sauce pan whisk the vegetable oil with the flour on med-high heat for about 5 minutes or until just lightly browned. Add your beef au jus to your roux and whisk until it thickens slightly- about 1 minute. Should only be thick enough to lightly coat the back of a spoon, add more stock/au jus to thin out a bit if needed.
  • Toss sliced roast beef with thin gravy until evenly coated and heated through.
  • Spread mayo on top inside half of buttered and toasted french loaf.
  • Place dill pickles on bottom inside half of toasted buttered french loaf.
  • Evenly place roasted beef on top of dill pickles with tongs.
  • Add lettuce and tomato.
  • You may also add american or swiss cheese and or hot sauce.
  • Cut into 1/4s. Serve with kettle chips such as Zapps.
  • Hint- you can make ANY poboy be it fried oyster, fried shrimp, fried catfish, grilled chicken breast, french fries, chicken parm, meatloaf, hamburger, smoked sausage you name it! Just follow the bread toasting and buttering instructions, and make sure you "dress" it with lettuce, tomato, mayo and dill pickles! You can eat it "undressed" also. It's more about the type of bread and using cajun/creole recipes of fried seafood or meats in the main filling. The traditional cheeses used are swiss, american, and provolone. Hot sauce and cocktail sauce for fried seafood. Ketchup is often used as a condiment also.

Nutrition Facts : Calories 1481.2, Fat 88, SaturatedFat 35.3, Cholesterol 409.9, Sodium 759.5, Carbohydrate 34.2, Fiber 3.4, Sugar 5.3, Protein 131.4

MAHONY'S BEEF PO' BOYS



Mahony's Beef Po' Boys image

Benjamin Wicks, proprietor of Mahony's Po-Boy Shop on Magazine Street in New Orleans, which opened in the summer of 2008, is a raver and ranter with the heart of an old-timer. "Why don't people care about making great po' boys?" he asked The Times, rhetorically, a year later. And then he gave us a terrific recipe that will take a little time to pull off, but results in a beef Po' Boy sandwich of uncommon excellence. Think of it as project food for a festive weekend lunch, and your guests will thank you. Add cheese and French fries for added pow.

Provided by Sam Sifton

Categories     dinner, lunch, one pot, main course

Time 3h45m

Yield Enough for 10 sandwiches

Number Of Ingredients 20

1 cup all-purpose flour
Salt
freshly ground black pepper
7 pounds beef chuck roll, sliced into 2-inch-thick portions
1/2 cup vegetable oil, or as needed
6 to 7 stalks celery, cut into 3/4-inch dice
2 yellow onions, peeled and cut into 3/4-inch dice
2 green bell peppers, cored and cut into 3/4-inch dice
2 jumbo carrots, peeled and cut into 3/4-inch dice
1 cup peeled garlic cloves, each clove halved lengthwise
7 cups dry red wine
2 tablespoons dried rosemary
2 tablespoons dried thyme
1 bay leaf
1/3 cup chopped parsley leaves
5 loaves French or Italian bread
Mayonnaise
shredded lettuce
sliced tomatoes
sliced pickles to dress sandwiches

Steps:

  • Preheat oven to 350 degrees. Place flour in a large, wide bowl and season generously with salt and pepper. Add beef, dust well on all sides and shake off excess.
  • Place a large, heavy Dutch oven or roasting pan with a lid over medium-high heat. Add enough oil to cover the bottom and heat until shimmering. Working in batches, add beef and sear well on all sides. Transfer beef to a platter and set aside.
  • Add celery, onions, peppers, carrots and garlic to pan; if necessary, add more oil. Sauté until vegetables are tender and golden brown, about 15 minutes. Add wine and 3 cups water. Stir, scraping the bottom of the pan. Add rosemary, thyme, bay leaf and parsley. Stir well, add beef, and stir again to mix well.
  • Cover, and transfer to oven. Cook until beef is very tender, about three hours. Transfer beef to a deep platter and keep warm. Remove and discard bay leaf. Using a hand-held immersion blender or stand blender, purée vegetables and any remaining bits of meat in pan juices to make sauce. Cut beef into slices. Slice each bread loaf in half lengthwise and crosswise, spread one side with mayonnaise, thickly layer in meat, wet with gravy, and top with lettuce, tomatoes and pickles.

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