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

the excess. When the oil is at temperature, fry the scallops, in batches to avoid crowding, until golden brown. Do not overcook them!
4}   Spread chipotle mayonnaise on both halves of the bread. Layer tomato slices and scallops on the bottom half of the bread, and drizzle more mayonnaise over top. Cover with red cabbage, and then place the other half of the bread on top. Cut into 2 sections to serve.

THE TUSCAN
    Hot Monte Cristo Po’ Boy
    A simple and easy concoction that your taste buds will salute you for. Nothing fancy, just VERY good. Great served with a café au lait!
Serves 1
1 link hot Louisiana pork sausage
2 (1-ounce) slices Swiss cheese
4 tablespoons grape or strawberry jelly
1 (6-inch) loaf French bread, split nearly apart, buttered, and toasted
1}   Split the sausage down the center, and butterfly it (spread it out flat). In a large skillet over medium heat, pan-fry the sausage until cooked through, about 3 minutes on each side. Once the sausage is cooked, place the slices of Swiss cheese over it.
2}   Meanwhile, spread the jelly on both sides of the crispy, toasted bread. Once the cheese has melted, place the sausage and cheese in the loaf. Serve immediately.

THE JAZZ FEST
    Portobello Mushroom Po’ Boy
    These sandwiches just seem to have a way of turning folks, tourists, and natives into evangelists, possessed by the urge to spread the po’ boy gospel.
Serves 1 to 2
Mushrooms
1/4 cup olive oil
1 clove garlic, minced
1/4 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
pinch of cayenne pepper
1/4 cup roasted red peppers
1 (8-ounce) package shredded Parmesan cheese
2 or 3 portobello mushroom caps
Assembly
1 (12-inch) loaf French bread, split
provolone cheese
balsamic vinegar
1}   Preheat the oven to 350°F.
2}   To make the filling for the mushroom caps, combine the olive oil, garlic, onion powder, salt, black pepper, cayenne, roasted red peppers, and 1/2 of the Parmesan cheese in a small bowl.
3}   Line a baking pan with aluminum foil, and spray with nonstick cooking spray. Place the mushrooms rounded side down. Spoon the filling into each mushroom cap. Bake for 7 to 10 minutes. Turn the oven to broil. Sprinkle the remaining Parmesan cheese over each mushroom, and broil for another 2 to 3 minutes, or until the cheese bubbles.
4}   Place the stuffed mushrooms on the bottom half of the bread, top with the provolone cheese, and drizzle with balsamic vinegar. Close the sandwich, smashing down slightly to melt the provolone, and slice into 2 sections. Serve immediately.

THE VIEUX CARRÉ
    Pecan-Crusted Trout Meunière Po’ Boy
    The original po’ boys were sandwiches made of leftover bits of roast beef and gravy or sliced potatoes and gravy on French bread and were sold to the general public for a nickel. Seems only natural to me that the delicious fillings have evolved into anything imaginable these days!
Serves 1
Trout
egg wash (1/2 cup milk and 1 egg)
1 (10-ounce) rainbow trout fillet with skin removed
1 cup pecan crust (recipe below)
Pecan Crust
1/2 cup panko bread crumbs
1/2 cup toasted chopped pecans
1/4 tablespoon sliced fresh chives
1/8 tablespoon minced fresh thyme
1 clove garlic, minced
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Meunière Sauce
6 tablespoons (3/4 stick) unsalted butter, 1/2-inch dice, at room temperature, divided
1 tablespoon flour
1 cup clam juice
1/3 cup Worcestershire sauce
1 teaspoon Tony Chachere’s Creole Seasoning or other Cajun or Creole seasoning
1 clove garlic, minced
1 (12-inch) French roll, split
1}   To make the pecan crust, combine the bread crumbs, pecans, chives, thyme, garlic, melted butter, salt, and black pepper in a medium bowl.
2}   In a small bowl, whisk together the egg and milk to make an egg wash. Lightly brush the egg wash on the flesh side of the trout, and pack the pecan crust on that side of the fillet until completely covered. Set aside.
3}   To make