The Southern Po’ Boy CookbookMouthwatering Sandwich Recipes from the Heart of New Orleans
Traditional takes and bold new flavors served up in a split loaf of light and crusty French bread. Humble and delicious, po’ boys are the favorite of local folks in the Big Easy who snatch them up by the thousands at delis, bars, and corner stores every day.
Humble and delicious, po’ boys are the favorite of local folks in the Big Easy who snatch them up by the thousands at delis, bars, and corner stores every day. In recent years, gourmet chefs have been getting innovative and raising these popular submarine sandwiches to new heights. Now, The Southern Po’ Boy Cookbook brings the many flavors of these scrumptious treats to the home cook’s kitchen.
The first cookbook to focus solely on po’ boys, this beautiful, full-color compilation offers all the traditional fillings — roast beef, fried oysters, shrimp, soft-shell crab, catfish, and sausage — and an array of delectable new variations. For a healthier sub, the author offers up turkey breast or Vietnamese bánh mi–inspired po’ boys. And for the more adventurous, the foot-longs crammed with seafood-stuffed artichoke hearts, French poutine, and alligator will entice anyone.
The Terrebonne (Fried Alligator Tail Po’ Boy)
Try the gator, it won’t bite! Exotic? Yes, but readily available online through www.cajungrocer.com. Happy tailgating! Who Dat!
Serves 2
1 pound alligator tail meat, cut into ½-inch cubes
1 cup buttermilk
¼ cup packaged seasoned fish fry
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
peanut oil, for frying
Assembly
4 tablespoons mayonnaise
3 tablespoons Zatarain’s Creole Mustard
1 (12-inch) loaf French bread, split nearly apart
4 tomato slices
¾ cup shredded lettuce
1} Soak the gator meat in the buttermilk for an hour, then drain. Place the seasoned fish fry, salt, and black pepper in a plastic bag, and add the gator meat. Toss until the meat is thoroughly coated with batter.
2} Attach a deep-fry thermometer to the side of a 6 to 8-quart cast-iron Dutch oven, and add enough oil to measure 3 inches deep. Over medium heat, heat the oil to 360°F. Fry the gator until the cubes float, then transfer to paper towels to drain.
3} Spread the mayonnaise and mustard on the bottom half of the bread. Add the tomato, then the gator meat, and top with the shredded lettuce. Cut into 2 sections to serve.
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