Three variations on the po’ boy sandwich
Chef John Besh offers his favorite versions of the New Orleans classic
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The po' boy is the classic meal of a crisis situation, a symbol of hard times made better.
The iconic New Orleans sandwich is said to have originated in the early 20th century, the name deriving from the plea, "Give a po' boy ("poor boy") a sandwich?"
These hearty sandwiches may well have been the only sustenance an impoverished laborer had throughout the day.
At any New Orleans po' boy joint, you order your sandwich "dressed" — with lettuce, tomato, mayonnaise and hot sauce.
New Orleans chef John Besh — owner of August, La Provence, Lüke and Besh Steak — offers his favorite versions.
Serves 4. Allow about 40 minutes to prepare
For many years the soft-shell crab po' boy has existed among my favorite foods. I have memories of being a child and fishing for "soft shells" with scoop nets along the grassy shores of Lake Pontchartrain. These would then be brought home to later turn up in the form of a soft-shell crab po' boy. The most prized catch of the day on these excursions for "soft shells" were the "busters." Busters are crabs that are caught halfway through the shedding process, and it appeared that the crabs were literally "busting" out of their very shells. The remnants of the shell are removed by hand, and the crabs themselves are considerably more delectable and plump than your standard soft-shell crab.
INGREDIENTS
In a sauté pan heat the canola oil over a medium-high flame. Season the crabs with salt and pepper and place into chilled buttermilk for a few minutes before tossing the crabs into a mixture of seasoned flour and cornmeal. Place the crabs into the pot of hot canola oil (350 degrees F) and allow to cook for one minute on each side before removing and placing on absorbent towels to rest for a moment. Slice and season the tomatoes with salt and pepper. Dress the bread of each sandwich with Blue Plate mayonnaise, lettuce, two pickles and a couple slices of tomatoes. Place the two crabs inside each sandwich and season with a dash or two of Crystal Hot Sauce before eating.
Serve with an ice-cold Barq's root beer in a large frosty beer mug.
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Serves 4.
INGREDIENTS
In a sauté pan over medium-high heat, heat the canola oil. Season the oysters with salt and pepper. Dip the oysters in the egg whites, and then toss in Fish-Fri. Place the oysters in the pan with hot oil (350 degrees F) and cook about 30 seconds, or until completely browned. Carefully remove the oysters from the hot oil and place on absorbent towels to drain for a minute.
Season the tomatoes with salt, pepper, oil, vinegar, and chives. Portion seasoned tomatoes and lettuce onto toasted French bread. For each sandwich, place 6 oysters on top of tomatoes, and top oysters with a dollop of mayonnaise.
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Serves 4
INGREDIENTS
In a sauté pan over medium-high heat, heat the canola oil. Season the shrimp with salt and pepper. Let the shrimp sit in chilled buttermilk for a few minutes, and then toss into mixture of seasoned flour and cornmeal. Place the shrimp in the pan with hot oil (350 degrees F) and cook until golden brown. Carefully remove the shrimp from the hot oil and place on absorbent towels to drain for a minute.
Slice the tomatoes and season with salt and pepper. Dress the bread of each sandwich with mayonnaise, lettuce, 2 pickle slices, and a couple of slices of tomatoes. Portion shrimp out and place inside each sandwich and season with a dash or 2 of hot sauce. Enjoy with an ice-cold Barq's root beer in a large frosty beer mug.
MANAGE YOUR RECIPES
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