OYSTER POOR BOY
Steps:
- Combine the buttermilk and 2 teaspoons of hot sauce in a small bowl. Add the oysters and refrigerate for 30 minutes to an hour.
- While the oysters are soaking, whisk the mayonnaise, lemon juice, mustard, the remaining tablespoon of hot sauce, pickle brine, 1/2 teaspoon of kosher salt, parsley, black pepper, cayenne, garlic powder and sumac together in a medium mixing bowl. Add the iceberg lettuce and toss to coat. Cover and refrigerate for 30 minutes.
- Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Then lower the heat to slowly bring the oil up to 375 degrees F.
- Meanwhile, combine the cornmeal, panko, the remaining 1 1/2 teaspoons of salt and nutmeg in a medium bowl.
- Remove each oyster from the marinade and shake off the excess moisture. Dredge in the cornmeal mixture, then move to a cooling rack set over a half-sheet pan. Allow the oysters to sit for several minutes afterwards to allow the breading to set.
- Transfer 6 oysters at a time to the hot oil and fry until golden brown, 1 1/2 to 2 minutes. (Watch your thermometer because the introduction of cold food will likely pull the temperature down a bit.)
- Carefully transport the fried oysters to a clean cooling rack. Sprinkle with freshly ground black pepper. Bring the oil back to 370 to 375 degrees F and repeat with the remaining oysters.
- Split the rolls in half lengthwise. Tear out a bit of bread from the center of each roll, creating a trough. (If you wish, lightly toast the rolls in a 375 degrees F oven for 3 minutes.)
- Line the bottom of your roll with slaw and top with 5 to 6 oysters.
- Consume. Notice how the slaw is kinda gooshy (in a good way) and how that contrasts with the crunch of the oysters. Pulling some of the bread out of the middle will help the sandwich stay together, but you're still going to need a roll of paper towels to eat this thing.
PARKETTE'S FAMOUS KENTUCKY POOR BOY
Provided by Food Network
Time 15m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Crinkle-cut fries, tater tots or onion rings, optional
- Toast the buns and brush the cut sides with Parkette sauce. Stack all of the ingredients inside the bun and eat!!! Yum!! Serve with crinkle-cut fries, tater tots or onion rings, if desired. That's a big meal!
POOR BOY SANDWICH
Field editor Violet Beard of Marshall, Illinois shares her recipe for a fresh-tasting tuna sandwich.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 1 serving.
Number Of Ingredients 10
Steps:
- Cut a thin slice off top of roll; set aside. Hollow out center, reserving 1/2 cup of bread and leaving a 1/4-in. shell. Combine butter and celery seed; spread over inside of roll and on cut surface of top. Combine remaining ingredients and reserved bread; spoon into roll. Replace top.
Nutrition Facts : Calories 787 calories, Fat 49g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 1262mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 50g protein.
POOR BOY SPREAD
A great addition to your favorite fixings on any fried shrimp, oyster, or fish poor boy. Adapted from a fried shrimp dipping sauce that I fell in love with. Pepper and horseradish can be adjusted to taste.
Provided by Juanita
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Stir Worcestershire sauce, ketchup, mayonnaise, horseradish, lemon juice, garlic powder, and black pepper together in a bowl. Cover bowl with plastic wrap and refrigerate until chilled, 30 minutes to a full day.
Nutrition Facts : Calories 64.5 calories, Carbohydrate 4.1 g, Cholesterol 2.6 mg, Fat 5.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.8 g, Sodium 208.9 mg, Sugar 2.8 g
FRIED TATERS
My husband loves my fried taters. It's just something I've whipped up and the spices are more to the person's taste than anything. They can be a bit spicy so you can hold back on the salt. Let me know what you think.
Provided by Jamie78
Categories Potato
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, pour the olive oil and heat on med-high heat.
- Wash potatoes well and cut with skin on into thin cubes or triangles.
- Add potatoes to skillet.
- Next sprinkle the lemon& pepper, garlic salt, garlic powder and essence over the potatoes as you turn them to make sure you get all of the potatoes.
- Lower your heat to medium and turn potatoes until browned on each side.
- Takes about 10-15 minutes.
Nutrition Facts : Calories 158.4, Fat 4.7, SaturatedFat 0.7, Sodium 9.3, Carbohydrate 26.8, Fiber 3.4, Sugar 1.8, Protein 3.3
POOR BOY LOAF
"A zippy spread flavors this hot sandwich loaf," reports Marcia Orlando of Boyertown, Pennsylvania. "Hearty appetites will appreciate this savory, satisfying snack."
Provided by Taste of Home
Categories Appetizers Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut bread into 1/2-in. slices, leaving slices attached at the bottom. In a small bowl, combine the butter, mustard, parsley, garlic and red pepper flakes. Spread on every other slice. Place tomatoes, mozzarella, salami and pepper rings between the buttered slices. Wrap in foil. Bake at 350° for 10-12 minutes or until cheese is melted.
Nutrition Facts :
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- Fry the bacon until crisp, remove, set aside to drain on paper towels. Save 5 tablespoons of the bacon drippings in your skillet. Add potatoes, onion, salt, pepper and garlic. Toss to make sure potatoes are covered with drippings.
- Cover your skillet and cook on medium until potato pieces are tender (about 15 minutes). Remove lid and brown your potatoes on high until crispy. Remove potatoes from stove, sprinkle cheese on top. (I put the lid back on for a few minutes to melt the cheese)
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- Filet the two chicken breasts so that you have 4 thin pieces of chicken. In one small bowl mix together the milk and egg. In another small bowl mix together the wondra flour and Cajun seasoning.
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