DEEP-FRIED OYSTER PO' BOY SANDWICHES WITH SPICY REMOULADE SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 54m
Yield 4 sandwiches
Number Of Ingredients 23
Steps:
- Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
- In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
- Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
- To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
- Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.
OYSTER PO' BOY
Provided by Guy Fieri
Time 1h20m
Yield 4 servings
Number Of Ingredients 36
Steps:
- For the wet soak: In a nonreactive bowl or gallon re-sealable bag, combine the buttermilk, beaten egg, hot sauce, basil, granulated garlic and white pepper and mix well. Add the oysters and any liquid from shucking. Cover and refrigerate 15 minutes.
- For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well.
- Heat the oil to 350 degrees F in a large cast-iron skillet.
- Drain the oysters from the brine and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side. Remove to a paper towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
- For the sandwiches: Preheat the oven to a low broil. Butter the rolls and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from oven.
- Spread Miss Dixie's Remoulade on both sides of the rolls. Layer on the oysters, lettuce, tomatoes and pickles. Top with other half of bread and serve immediately.
- In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.
OYSTERS ROCKEFELLER SANDWICH (PO-BOY)
Provided by Food Network
Time 1h
Yield one 3 1/2-foot sandwich
Number Of Ingredients 23
Steps:
- For the Rockefeller sauce: Melt the butter in a large skillet over medium heat. Add the onions and garlic and bring to golden brown, about 10 minutes. Add the liqueur (CAUTION: Skillet will flame up when using a gas range.) Add the half-and-half, hot sauce, granulated garlic, granulated onion, white pepper and ground thyme. Stir and bring to a simmer.
- Add the spinach and bring back to a simmer. Turn off the flame and add the breadcrumbs and cheese. Check for consistency. If there's too much liquid, add more breadcrumbs and cheese. If it's too thick, add more half-and-half.
- For the fry dredge: Whisk together the corn flour, all-purpose flour, Creole seasoning and lemon pepper in a large bowl.
- For the sandwich: Melt the butter and garlic in a small skillet. Cut the French bread and "paint" the inside of the bread with the garlic butter. Firmly the press the inside of the bread down on a large skillet or flat-top grill to toast the bread.
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Dredge the oysters in the fry dredge and then deep-fry, in batches if necessary, until golden brown and firm to the touch, about 2 minutes.
- Arrange the oysters on the inside of the bread. Top with Rockefeller sauce and garnish with Parmesan.
OYSTER PO'BOYS
Categories Sandwich Shellfish Fry Mardi Gras Dinner Lunch Oyster Deep-Fry Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Lightly beat together egg, milk, 1/2 teaspoon salt, and 1 teaspoon black pepper in a bowl. Whisk together flour, 1/2 teaspoon salt, and remaining teaspoon black pepper in a shallow baking dish. Whisk together cornmeal, remaining teaspoon salt, and cayenne in another shallow baking dish.
- Dredge 8 oysters in flour, knocking off excess, then dip into egg mixture, letting excess drip off, and dredge in cornmeal mixture, knocking off excess. Transfer to a large rack, then coat remaining oysters in batches of 6 to 8 in same manner, transferring to rack.
- Heat oil in a 4-quart pot over high heat until thermometer registers 375°F.
- While oil is heating, halve bread crosswise, then cut each piece in half horizontally, cutting all the way through. Put bread halves back together and heat bread in oven (directly on oven rack) until warm, about 5 minutes.
- While bread is heating, gently drop one third of oysters into hot oil and fry, stirring occasionally, until golden, 45 seconds to 1 minute, then transfer to paper towels to drain. Fry remaining oysters in 2 batches in same manner, returning oil to 375°F between batches.
- Spread mayonnaise on cut sides of bread, then make sandwiches, topping lettuce with oysters. Halve each sandwich crosswise for a total of 4 sandwiches.
BUFFALO OYSTER PO' BOY
Make and share this Buffalo Oyster Po' Boy recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drain the oysters. Mix the flour, corn meal and spices in a bowl, adding salt and pepper to taste. Dredge the oysters in the flour mixture to coat well.
- Meanwhile heat the vegetable oil to a depth of 1 inch in a large pan over medium high heat until it reaches 375°F Fry the oysters until golden brown, remove and drain on paper towels.
- Mix the mayonnaise and chipotle pepper until well combined. Heat the butter and Frank's Hot sauce just until butter is melted and well combined.
- Spread some mayonnaise mixture on both halves of the buns and spread some lettuce on the bottom half of the buns. Pour the hot sauce mixture into a bowl large enough to hold the oysters and add the oysters, tossing them to coat with the sauce.
- Divide the oysters equally amongst the buns and serve hot.
Nutrition Facts : Calories 476.4, Fat 21.9, SaturatedFat 9, Cholesterol 91, Sodium 1012.7, Carbohydrate 51.5, Fiber 2.2, Sugar 2.3, Protein 18.2
OYSTER PO' BOYS
This is the BEST way to make a Po Boy! I can't believe it is not here already. And be sure to LOAD THIS SUCKER WITH OYSTERS like we do in New Orleans! Yummy Goodness!
Provided by SkinnyMinnie
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350º.
- Lightly beat egg, milk, 1/2 teaspoons salt, and 1 teaspoons black pepper in a bowl.
- Mix flour, 1/2 teaspoons salt, and 1 teaspoons black pepper in a shallow baking dish.
- Mix cornmeal, 1 teaspoons salt, and cayenne pepper in another small baking dish.
- Dredge 8 oysters in flour, knocking off excess, then dip into egg mixture, letting excess drip off. Then dredge in cornmeal mixture, knocking off excess. Transfer to a rack or plate until frying. Repeat with remaining oysters in batches of 6-8, until they are all done.
- Heat oil in a 4-qt. pot over high heat to 375º.
- While oil is heating, cut bread into 4 equal portions (half and half again) then split horizontally all the way through. Put bread in oven, directly on the rack, until warm - about 5 minute.
- While bread is heating, gently drop 1/3 of the oysters into the hot oil and fry, stirring occasionally, until golden - about 45-60 sec. Transfer to papertowels to drain. Fry remaining oysters in the same manner and small batches.
- Spread bread with mayonnaise topping with lettuce and TONS of oysters.
Nutrition Facts : Calories 3099.7, Fat 251, SaturatedFat 34.8, Cholesterol 293.6, Sodium 2698.5, Carbohydrate 153.9, Fiber 8.3, Sugar 3.8, Protein 62.9
THE OSPIDILLO CAFE CHICKEN CACCIATORE
Does your family love chicken like mine does? This is my clan's all-round favorite dish of any sort. The original recipe came from Mr. Food (Art Ginsberg) before I messed with it a bit to suit our tastes. It's easy, fairly cheap, feeds 6, sticks to your ribs, and can be prepared easily in 90 minutes. Once you have it going, you just monitor it and make your spaghetti to serve it over (you could serve it over rice). I make this chicken cacciatore at least once a month and they'd be happier around here if I made it once a week! It is much better if the skin is left on while cooking (chicken doesn't get leathery that way) -- you can pull it off (it practically falls off) when you serve it if you wish. Also, if you use plain table salt, cut it back to 1/2 a teaspoon. Sometimes I use whole chickens, cut up, (without the backs, necks, and organs, which I save for making stock), and sometimes just legs and thighs -- it really doesn't matter. We often take this recipe camping, making up the spaghetti ahead of time and storing it in zip-lock bags in the cooler. One final variation -- you can substitute an equivalent amount of fresh Roma tomatoes instead of the canned ones for a "brighter" flavor but, if you do, add 6 ounces of V-8 juice to the recipe. Enjoy, my friends!
Provided by Bone Man
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, or in a large electric frying pan (my method), brown the chicken parts in the olive oil.
- When the chicken is browned, remove the pieces from the skillet and saute the onions in the oil until tender. Drain the oil (do not scrape the pan!).
- Deglaze the pan with the wine, whisking over medium heat for about a minute. Add the chicken pieces and onions to this sauce, then add in all other ingredients, adding the seasonings and herbs to the top. Cover and allow to cook at a very low boil for one hour and ten minutes, turning the chicken only once. If you want more liquid, add canned chicken stock (about 15 ounces).
- Serve over cooked spaghetti.
Nutrition Facts : Calories 151.1, Fat 9.4, SaturatedFat 1.3, Sodium 609.9, Carbohydrate 13.1, Fiber 2.4, Sugar 6.5, Protein 2.3
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