The Southern Po' Boy Cookbook Read Online Free PDF

over the filling, and slice into 2 sections to serve.

THE TRUTH REMAINS
    Time to feed your soul,
    Let the good times roll,
    On a beach they call Pontchartrain!
    Where Old Man River,
    Can still deliver,
    A life as sweet as sugarcane!
    When the Saints begin,
    To go marching in...
    Like parades we go marching on . . .
    That muddy water,
    That old French Quarter,
    I know you miss ‘em when you’re gone!
    All the joy and pride,
    That you feel inside,
    Shines through because the truth remains . . .
    You’ve got NOLA fever,
    You’re heart just can’t leave her . . .
    There’s café au lait in your veins!

ELEGANT AND FANCY BOYS
    “If you’re open to it, New Orleans will teach you about yourself, but if you want to hide from who you really are, the city will help you do that, too.”
    —Laurell K. Hamilton

THE GERT TOWN
    Pork Tenderloin Po’ Boy
    One thing about po’ boys—they’re loved by all classes of folks down here. Blue collar, white collar, it doesn’t matter what part of town you grew up in, it doesn’t matter who your daddy was or wasn’t, baby: Po’ boys are for everybody! Gert Town is a neighborhood in the city of New Orleans. Notable New Orleanians from Gert Town include singers Merry Clayton and Tami Lynn, and musician-composer Allen Toussaint.
Serves 4
Pork Tenderloin
5 teaspoons Cajun or Creole seasoning
2 (12-ounce) pork tenderloins
1 tablespoon olive oil
1 teaspoon red wine vinegar or apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/4 teaspoon dried thyme
Rémoulade Sauce
3/4 cup mayonnaise
2 tablespoons Creole mustard
2 teaspoons Worcestershire sauce
2 teaspoons finely minced fresh parsley
1 teaspoon Cajun or Creole seasoning
1/2 teaspoon dried minced garlic
1/4 teaspoon dried minced onion
salt and pepper, to taste
Assembly
2 (12-inch) loaves French bread, split
1/2 head iceberg lettuce, shredded
2 tomatoes, thinly sliced
1}   Preheat a charcoal grill to high heat.
2}   To make the rémoulade sauce, whisk together the mayonnaise, mustard, Worcestershire sauce, parsley, Cajun or Creole seasoning, garlic, onion, and salt and pepper, cover, and refrigerate for 1 to 2 hours.
3}   Rub Cajun or Creole seasoning all over the pork tenderloins. When the grill is at temperature, cook the tenderloins, turning often to brown all sides, until an instant-read thermometer inserted into the thickest part of the tenderloins registers at a temperature of 145°F, about 25 minutes. Remove from the grill, and let rest on a raised rack for 15 minutes. Slice very thinly.
4}   To make the dressing, whisk together the oil, vinegar, salt, black pepper, and thyme. Toss with the shredded lettuce. Lay the two loaves of bread split side down on the grill, and toast them until golden. Place the dressed lettuce on the bottom halves of the bread, and layer on the tomato and pork. Slather the top halves of the bread generously with rémoulade sauce. Close the loaves, and cut each in half to make 4 sandwiches. Serve immediately.

THE ALGIERS BOY
    Fried Scallop and Chipotle Po’ Boy
    You’ll know you’re consuming this sandwich properly when you have delicious juices running down to your elbows and chipotle mayonnaise in your hair. Just sayin’.

Serves 2
Scallops
2 cups peanut oil, for frying
1 pound large sea scallops (10-15 count) per po’ boy
1 teaspoon sea salt
1 teaspoon white pepper
1 cup Italian-style bread crumbs
Chipotle Sauce
3/4 cup mayonnaise
juice of 1/2 lemon
1 large chipotle chile pepper in adobo sauce (in Mexican section)
Assembly
1 (12-inch) French baguette, split
thinly sliced tomatoes
1/2 cup shredded red cabbage
1}   In a 6-quart cast-iron pot, preheat the oil to 375°F, using an instant-read thermometer to check the temperature.
2}   To make the chipotle mayonnaise, blend the mayonnaise, lemon juice, and chipotle in a food processor or blender.
3}   Season the scallops with the salt and pepper. Place the bread crumbs on a plate, and dredge the scallops, tapping off