Po Boy's

Deep Fried Oysters Po Boy


You need deep fried oysters to make your oyster po boy from and you will want to double bread your oysters and deep fry them for the best tasting oysters. You will want a pint of oysters and you will need a bowl where you have 2 cups of whole milk and 2 large eggs whisked together very well. In another bowl you want 2 cups of all purpose plain flour , 1 teaspoon of salt and 1 teaspoon of black pepper. All your oysters get double breaded and laid on a plate until you get ready to fry the oysters. Fry your oysters to golden brown and drain well on paper towels.

Now you will want to separate lettuce leafs and slice your tomatoes and now your ready to make your Spicy Remoulade Sauce. You will need.

1. 2 Cups Mayonaise

2. 1/2 Cup Yellow Mustard.

3. 1 Tablespoon Minced Fresh Garlic.

4. 1 Tablespoon Sweet Pickle Juice.

5. 1 Tablespoon Capers.

6. 1 Tablespoon Prepared Horseradish.

7. 1 Teaspoon Ground Cayenne Pepper.

1. Mix all of your above ingredients into the food processor and puree well until very well mixed. Place in a plastic container with lid so you can place the left over spicy remoulade sauce into the refrigerator.You will want to spread a generous layer of the spicy remoulade sauce over one side of your bread. 
2. Once you have your spicy remoulade sauce made you can finish putting together your oyster po boy sandwiches and now your ready to enjoy one of the best tasting sandwiches you will ever eat. 

Shrimp Po Boy

Ingredients

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

Directions

1. Preheat 1-inch of oil in a deep skillet over medium to medium-high heat. 
2. 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.
3. 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. 
4. 
   

Roast Beef Po Boy

Ingredients

 

yield: serves 4, active time 1 hour, total time 1 day

 

1 1/2 pound beef top round roast

2 tablespoons vegetable oil

1 medium carrot, roughly chopped

1 large onion, roughly chopped

2 stalks celery, roughly chopped 

1 quart low-sodium chicken broth

2 bay leaves

4 sprigs thyme

3 tablespoons butter

3 tablespoons all purpose flour

2 medium cloves garlic, minced (about 2 teaspoons)

2 teaspoons freshly ground black pepper

Kosher salt

Two 18-inch loaves soft crusty French bread

1/2 cup mayonnaise

16 Kosher dill pickle slices

1 large tomato, thinly sliced

2 cups shredded iceberg or romaine lettuce

Directions:

1. Adjust oven rack to lower middle position and preheat oven to 225°F. Pat beef dry. Heat vegetable in large Dutch oven over high heat until smoking. Add beef and cook until well browned on all sides, about 10 minutes total, reducing heat if bottom of pot begins to burn. Set beef aside. Add carrots, onion, and celery to pot and cook, stirring frequently and scraping up browned bits from bottom of pan until vegetables are well-browned and beginning to tenderize, about 8 minutes total. Return beef to pot and add chicken stock, bay leaves, and thyme. Bring to a boil, cover pot, and place in oven. Cook until beef is fork tender, but not falling apart, about 2 hours.
2. Remove beef from oven and allow to cool for 2 hours at room temperature. Place entire pot in refrigerator and allow to cool in liquid overnight. The next day, open pot, remove beef, and carefully spoon off any solidified fat from surface of stock. Strain stock through fine mesh strainer and discard solids. You should have about a quart of stock.
3. Adjust oven rack to lower middle position and preheat oven to 350°F. Heat butter in medium saucepan over medium heat until foaming. Add flour and garlic and cook, stirring constantly with wooden spoon until amber in color with a nutty, garlicky aroma. Slowly pour in stock, whisking constantly. Bring to a boil over high heat then reduce to a simmer. Add black pepper. Reduce until thick gravy-like consistency is reached, about 10 minutes. Season to taste with salt.
4. Meanwhile, slice chilled beef into 1/8th inch slices and arrange in 13 by 9 baking dish along with any beef "debris" that collects on cutting board. Pour hot gravy over top. Cover tightly with aluminum foil and place in oven until beef is completely tender, about 1 hour.
5. Split French rolls in half crosswise then open up lengthwise. Place bun bottoms on rimmed baking sheet. Spread with half of mayonnaise. Divide beef and gravy evenly between bun bottoms. Place tops on sandwiches and toast in oven until crisp, about 5 minutes. Remove from oven, open tops, and place pickles, tomato, and lettuce on top of beef. Serve immediately.