The Southern Po' Boy Cookbook Read Online Free PDF Page A

to package directions.
3}   To make the sauce, mix together the chili sauce, mayonnaise, mustard, parsley, and green onion in a small bowl, and set aside.
4}   Spread a generous layer of sauce across each side of the roll. Place the spinach on top of the sauce. Pile calamari on top, and sprinkle with bacon crumbles and red onion.
5}   Serve the remaining sauce on the side, topped with a sprinkling of paprika.

THE VIETNAMESE
    Mushroom Bánh Mì Po’ Boy
    When you’re making a po’ boy at home and can’t get real New Orleans–style French bread, a really good substitute is a bánh mì loaf from a Vietnamese bakery. This bread has a nice mix of soft, chewy, and crunchy. In New Orleans, báhn mì sandwiches are actually called Vietnamese po’ boys!

Serves 2
Mushrooms
2 large Portobello mushroom caps
1 tablespoon olive oil
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
Dressing and Sauce
1 carrot, sliced into sticks
1 daikon (white) radish, sliced into sticks
1 cup rice vinegar
1 cup fresh lime juice, divided
1/2 plus 1/3 cup cold water, divided
2 teaspoons soy sauce
1 teaspoon nuoc mam (Vietnamese fish sauce)
1/2 teaspoon toasted sesame oil
2 tablespoons canola oil
2 teaspoons minced fresh garlic
1/3 cup granulated sugar
1 (24-inch) baguette, split
1 jalapeño chile pepper, thinly sliced
1 medium cucumber, sliced into long, thin strips
10 leaves fresh Thai basil
1/2 cup fresh cilantro, chopped
1}   Preheat the oven to 450°F. Place the mushroom caps on a baking sheet. Drizzle with the olive oil, and season with salt and pepper. Cook until tender, about 25 minutes. Cool slightly, then slice into strips.
2}   While the mushrooms are baking, bring a saucepan of water to a boil. Plunge the carrot and radish sticks into the boiling water, and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a medium bowl, stir together the rice vinegar, 1/2 cup lime juice, and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade, and let soak for at least 15 minutes, longer if it’s convenient.
3}   To make the sandwich sauce, stir together the remaining 1/2 cup lime juice and the soy sauce, fish sauce, sesame oil, canola oil, garlic, sugar, and remaining 1/3 cup water in a small bowl.
4}   Sprinkle a little of the sauce on each baguette half. Place the mushroom strips on the bottom halves, and sprinkle a little more sauce. Top with jalapeño slices, carrot and radish sticks (minus the marinade), cucumber strips, basil, and cilantro. Close the sandwiches and serve.

THE NACHO-YO BOY
    Beefy, Cheesy Po’ Man
    Adult-sized portions make it hard to call these big daddies little boys, so I decided “po’ man” would be more appropriate in this case. This is often true with all of these Big Easy gargantuan delights!
Serves 2
Beef Patties
1 pound ground beef
1/2 small onion, finely diced
pickled jalapeño chile peppers, sliced
2 teaspoons garlic powder
1 (.25-ounce) packet taco seasoning mix
Assembly
1 (12-inch) loaf French bread, split
1 jar chili sauce
1 jar nacho cheese sauce
2 cups shredded lettuce
1 medium tomato, diced
1 bunch green onions, diced
1/2 cup sour cream
2 cups restaurant-style tortilla strips
1}   In a medium bowl, combine the ground beef, onion, jalapeño, garlic powder, and taco mix, using your hands to mix the ingredients. Dampen your hands, split the meat mixture in half and form patties large enough to cover the bread, 2 patties per sandwich. In a large skillet over medium-high heat, cook the patties until cooked through and browned.
2}   In separate small pots over low heat, heat the chili sauce until it is warm, and the nacho cheese until it has melted. Place the beef patties on the bottom half of the bread, and layer on the lettuce, tomato, and green onion. Add a few spoonfuls of the chili sauce and nacho cheese. Top with a dollop of sour cream, followed by the tortilla strips. Place the top half of the bread