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

over a pot of boiling water. Steam for 3 to 5 minutes on high heat, then turn heat down to low and cook an additional 10 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer. Turn off the heat and let the sausage stand for 2 minutes.
2}   Place the cheese on the bread and place under the oven broiler until it is melted. Unwrap the boudin, split and remove the casing, and place the link on the bread. Serve immediately.

THE PHILLY
    The Rib Eye Steak Mississippi Po’ Boy
    This one comes from a friend in Philadelphia, Mississippi, and it’s certain to be blasphemous and pure sacrilege in the other Philadelphia, but we like it just fine down here.
Serves 4
1 large clove garlic, cut in half
2 choice rib eye steaks, 3/4 inch thick
1 tablespoon Cajun or Creole seasoning
2 teaspoons freshly ground black pepper
1 medium red bell pepper, cut in half lengthwise with core, seeds, and membrane removed.
1 small red onion, cut into 1/4-inch-thick slices
4 (6-inch) hoagie or club rolls, split nearly apart
8 (1-ounce) slices provolone cheese, quartered
1}   Spray the grate of an outdoor grill and utensils with nonstick spray, and preheat the grill to high. Meanwhile, rub the garlic all over the steak, and season both sides with the Cajun or Creole seasoning and black pepper.
2}   Place the steak, bell pepper, and onion on the heated grill. Cook the steak for 3 minutes on one side and then 3 minutes on the other for a medium-rare steak (internal temperature 130°F) or 5 minutes per side for medium (140°F). Remove from the grill, cover with foil to keep warm, and let stand for 10 minutes.
3}   While you’re cooking the steaks also grill the vegetables until the pepper is slightly blackened and the onion is tender. Remove the onions from the grill to a cutting board. Place the bell pepper in a plastic bag, and let stand for 1 to 2 minutes until the skin loosens and is cool enough to handle. Peel the skin from the pepper, and cut it and the onion into thin strips.
4}   Place the rolls on the grill face side down, and toast until golden brown. Be careful not to burn the bread if the grate is still very hot. Carve the steak into thin slices, place on the bread, and top with bell pepper, onion, and cheese. Put the po’ boy on the grill over indirect heat (not directly over the coals). Cover the grill for 2 to 3 minutes until the cheese is melted. You can also melt the cheese under the oven broiler. Close the rolls, and serve immediately.

THE METAIRIE
    Red Bean and Andouille Sausage Po’ Boy
    Monday means red beans and rice, and on Tuesday they taste twice as nice! Here’s a nontraditional take on a classic NOLA meal. You’ll probably have some beans left over so, cook you up some rice tomorrow or the next day and have yourself some more beans. You know what they always say, “dey better da second day, cher!” Cher is an endearing Cajun word that is often used in place of “dear.”

Serves 2
1 pound dried red beans
8 ounces shredded pork (see directions for cooking a larger pork roast)
1 teaspoon olive oil or bacon drippings
1 onion, diced
1 green bell pepper, diced
4 ribs celery, diced
1/4 teaspoon minced fresh garlic
4 cups water
2 tablespoons crushed red pepper
1 tablespoon Cajun or Creole seasoning
1/4 cup chopped fresh parsley
1 pound andouille sausage
1 (12-inch) loaf French bread, split nearly apart
Creole mustard
1}   Soak the red beans overnight in a bowl of water, remove any floating beans, and then rinse and drain.
2}   To get 8 ounces of shredded pork, cook a pork roast of the desired size in a crock pot on low for the length of time recommended in the appliance directions. Once the pork has finished cooking, shred the whole roast or just 8 ounces of it with two forks. Use the rest for a meal or leftovers.
3}   In a sauté pan over medium-high, heat the oil or bacon drippings. Sauté the onion, bell pepper, celery, and garlic, stirring occasionally, for 10 minutes. Meanwhile,