The Southern Po' Boy Cookbook by Todd-Michael St. Pierre Read Free Book Online

tenders
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Creamy Creole Mustard Sauce
1 tablespoon minced shallots
2 tablespoons cider vinegar
1/2 teaspoon cracked black pepper
1 small bay leaf
1/2 cup dry white wine
1/2 cup heavy cream
1 cup (2 sticks) unsalted butter, softened
1/4 cup Creole mustard
2 tablespoons Dijon mustard
2 tablespoons Gulden’s Spicy Brown Mustard
Assembly
1 (24-inch) baguette, split
2 cups mixed greens
1 large diced tomato
4 ounces mushrooms (optional)
4 (1-ounce) slices cheese (optional)
1}   Preheat the oven to 350°F.
2}   To make the creamy Creole mustard sauce, combine the shallot, vinegar, cracked black pepper, bay leaf, and wine in a medium pot over high heat. Reduce the mixture to about 3/4 cup. Add the cream and reduce by half. Strain the sauce and return to the heat. Add the butter gradually, whisking it over low heat. Stir in all 3 mustards.
3}   Bake the chicken tenders uncovered on a broiling pan for 10 to 15 minutes, or until cooked through. Heat the baguette in the oven directly on the rack until crisp, about 5 minutes.
4}   Dress the baguette halves with the sauce, and place mixed greens on the bottom half of the bread. Layer on the tomato and then the chicken. Add the mushrooms and cheese, if using, and close the sandwich. Cut in half to serve.

THE ATCHAFALAYA
    Crawfish Étouffée Po’ Boy
    Follow instructions for this delicious crawfish étouffée, and simply spread it on New Orleans French Bread or the bread of your choice. Traditional étouffée is a Cajun/Creole stew that starts with a roux and usually includes some type of seafood. It sometimes has a tomato base, depending on which part of Louisiana it’s from, and is typically served over rice. You can order frozen Louisiana crawfish tails at www.cajungrocer.com , or they may be available at your local grocery store.
Serves 1 to 2
1 cup (2 sticks) butter
1 cup finely chopped white onion
1/2 cup finely chopped celery
1 cup finely chopped green onion
2 teaspoons minced fresh garlic
2 tablespoons flour
1 (14-ounce) can whole cherry tomatoes
2 fish bouillon cubes
2 cups water
2 teaspoons salt
1 teaspoon freshly ground black pepper
dash of cayenne
1 tablespoon Worcestershire sauce
1-1/2 cups crawfish tails, rinsed and drained
1 (12-inch) loaf French bread, split
1}   In a large saucepan over medium-high heat, melt the butter. Sauté the onion, celery, and green onion until tender, about 5 minutes. Toss in the garlic, and cook 2 additional minutes. Add the flour, stirring constantly until it turns golden brown, about 15 minutes. Add the tomatoes and cook an additional 5 minutes until they are incorporated into the roux. Boil the water and add the bouillon, cooking until dissolved. Add the liquid to the roux, stirring constantly. Simmer for about 12 minutes. Add the salt, black pepper, cayenne, Worcestershire sauce, and crawfish. Cook for an additional 20 minutes, stirring occasionally.
2}   Brown the split French bread under the broiler. Spoon the crawfish étouffée over the bottom half of the bread, cover with the top half, and cut into 2 sections to serve. This can also be cut into smaller pieces and served as an appetizer at your next finger-food party.

THE TEXAN
    Barbecue Brisket Po’ Boy
    They say things are bigger in Texas, and this Tex-ana-style po’ boy doesn’t disappoint in that regard. If you can’t eat it all in one sitting, worry not — simply save the other half for another meal, or bring it to a friend, canine or otherwise!
Serves 6 to 9
Brisket
1 (4 to 5-pound) fresh (not corned) beef brisket
1-1/2 cups cold water
1/2 cup Worcestershire sauce
2 tablespoons cider vinegar
2 cloves garlic, minced
1-1/2 teaspoons beef bouillon granules
1-1/2 teaspoons chili powder
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic salt
Sauce
1 cup ketchup
3 tablespoons brown sugar
2 tablespoons (1/4 stick) butter
1 teaspoon hot sauce
Assembly
3 (12-inch) loaves French bread, split