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

nearly apart
1}   Cut the brisket in half, and place in a 5-quart slow cooker. In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne, and garlic salt. Reserve 1/2 cup of the mixture for the sauce, refrigerating it in a small container. Pour the remaining mixture over the beef. Cover and cook on low for 8 to 10 hours, or until the meat is tender.
2}   Remove the beef, and skim the fat from the cooking juices. Shred the slightly cooled meat with two forks, return to the slow cooker, and heat through.
3}   To make the sauce, in a small saucepan over medium high heat, combine the ketchup, brown sugar, butter, hot sauce, and reserved mixture you refrigerated. Bring to a boil, then reduce the heat to low. Simmer, uncovered, for 4 minutes.
4}   Spoon 1 pound of the beef into each loaf, and drizzle sauce over the top. Close the loaves, and slice each in 2 to 3 sections to serve. Save the leftover beef for more sandwiches.

THE JOSEPHINE
    Creole-Style Sloppy Joe Po’ Girl
    Did you know that NOLA’s Leidenheimer Baking Company produces one million pounds of genuine po’ boy bread annually? And their delivery trucks are marked with slogans like, “Sink ya teeth into a piece of New Orleans cultcha,” or “There’s no SUBstitute for a REAL New Orleans Po’ Boy.”
Serves 2 to 3
Sloppy Joe
1 pound ground sirloin beef
1/4 cup diced onion
1/4 cup diced green bell pepper
1/8 cup finely diced jalapeño chile pepper
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Cajun or Creole seasoning
1 cup ketchup
3 teaspoons brown sugar
1 teaspoon Creole mustard
1 tablespoon Worcestershire sauce
1/2 cup water
Assembly
1 (12-inch) loaf French bread, split nearly apart
2 to 3 tablespoons mayonnaise
1 cup shredded lettuce
1 medium tomato, sliced
sliced dill pickles
1}   In a large skillet over medium-high heat, brown the ground beef. Add the onion, bell pepper, and jalapeño, stirring occasionally, about 10 minutes. Drain off the fat if necessary. Stir the salt, pepper, Cajun or Creole seasoning, ketchup, brown sugar, Creole mustard, Worcestershire sauce, and water into the ground beef mixture, making sure to combine well. Reduce the heat to low, cover, and cook for 20 minutes.
2}   Spread mayonnaise on both sides of the bread, and line the bottom half of the loaf with the lettuce, tomato, and pickle. Pile on the meat mixture, close the sandwich, and cut into 2 to 3 sections to serve.

THE PLAQUEMINES
    Turkey and Stuffing Thanksgiving Po’ Boy
    This is what to do with all those delicious Turkey Day leftovers! You’ll give thanks for this Crescent City culinary creation, long after the third Thursday in November has come and gone.

Serves 2
3 tablespoons mayonnaise
1 (12-inch) loaf French bread, split
2 tablespoons mustard
3/4 cups cranberry sauce
1 to 1-1/2 pounds turkey meat
1-1/2 cups stuffing
1/2 cup giblet gravy
1}   Spread the mayonnaise on the bottom half of the bread and mustard on the top. Spread the cranberry sauce across the bottom half of the bread. Layer the turkey meat and stuffing over the cranberry sauce. Drizzle the gravy over the dressing, close the sandwich, cut into 2 sections, and serve.

THE LAFAYETTE
    Boudin Po’ Boy
    Acadiana (Cajun French; l’Acadiane) is the official name given to the French Louisiana region that is home to a large Cajun/Francophone population. Of the 64 parishes that make up the state of Louisiana, 22 named parishes are in this region. Boudin blanc is the traditional boudin of the area, and it’s also the one most widely consumed. Also popular are alligator boudin, crawfish boudin, and seafood boudin consisting of crab, shrimp, and rice. Be a genuine swamp person, and geaux get you some real Cajun Boudin, the sausage of Acadiana, at www.cajungrocer.com .
Serves 2
4 (4-ounce) links boudin
4 (1-ounce) slices pepper jack cheese
2 (6-inch) French rolls, split
1}   To steam-cook the boudin, place the links in a steamer basket set