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.
SHRIMP PO' BOYS
Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 16
Steps:
- Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
- Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
Nutrition Facts : Calories 1257.4 calories, Carbohydrate 127.3 g, Cholesterol 525.5 mg, Fat 50 g, Fiber 5.3 g, Protein 73.2 g, SaturatedFat 13.9 g, Sodium 2640.7 mg, Sugar 5.3 g
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
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!
ROAST BEEF PO-BOY SANDWICHES
I got this recipe from gumbopages.com...can't wait to try it! (Based on LSU Tiger's review, I removed the salt.)
Provided by puppitypup
Categories Lunch/Snacks
Time 4h20m
Yield 10-12 sandwiches, 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Cut a pattern of incisions across the top of the roast every couple of inches, each long and deep enough to hold a slice of salt pork. Combine half the garlic, 1 cup of the onion (mince this finely), and 1/2 teaspoon of the black pepper, and push this mixture into the slits you've made for the salt pork. Press salt pork into the beef and tie it securely, trying to make the shape of the roast as even as possible for even cooking.
- In a pot broad and deep enough to hold the roast with room to spare for all the braising liquid, melt the lard over medium heat. Brown the roast well all around, keeping the salt pork inside. Add all remaining seasonings, carrots, celery, parsley and thyme to the pot, cooking until the onions are limp. Add wine and enough hot beef stock or water to nearly cover beef. Add bones. Cover pot and simmer 4 hours, until beef is very tender.
- Remove beef from pot to another dish that will hold dripping juices. Raise heat under liquid and boil hard, uncovered, 45 minutes. While boiling down the gravy, baste the roast so it doesn't dry out.
- Remove salt pork strips from beef and slice it as best you can (it will fall into chunks and shreds; the smaller you shred it, the more it'll be like the legendary "debris"), putting the pieces into a separate serving or storage dish. Strain the gravy, season it to taste with salt, freshly ground pepper and optionally a small pinch or two of cayenne and pour it over the beef. There should be about a quart of gravy. The resulting mixture should be sloppy, luscious and profoundly beefy.
- Serve on fresh, crisp crusted New Orleans-style French bread -- average po-boy size is at least nine inches. Make sure the French bread (a good baguette will do) is not chewy. The bread must be crispy on the outside and light on the inside. Serve your roast beef po-boys dressed (with lettuce, tomatoes, pickles, etc.) or with nuttin' on it, but "mynez" (mayonnaise, that is) really is a must. I like mixing plenty of horseradish into my mayonnaise, by the way. Optionally, you could serve this as a plate lunch or dinner with vegetables and potatoes as well.
Nutrition Facts : Calories 827.3, Fat 59.2, SaturatedFat 23.6, Cholesterol 171.1, Sodium 970.8, Carbohydrate 11.8, Fiber 2.2, Sugar 4.6, Protein 45.6
BLACKENED SALMON POOR BOY SANDWICHES
I love spicy Cajun foods. I love salmon. This recipe combines them both into one delicious sandwich.
Provided by Alskann
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat a heavy skillet over high heat for 15 to 20 minutes.
- Mix mayonnaise with 1-2 teaspoons of Cajun spice.
- Taste, add salt, pepper or more Cajun spice as necessary (depending on your preference); put aside till later.
- Lightly oil both sides of the salmon and sprinkle with the remaining Cajun spice (the more you add, the hotter it becomes, so heads up).
- Place salmon in the hot skillet to blacken; cook 2 to 3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of fish and the heat of pan.
- Spread 1 tablespoon of the mayonnaise mixture onto each French roll.
- Top each with a blackened salmon fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve.
- ***CAJUN SPICE MIX***.
- Mix all spice mix ingredients together. Store in a sealed ziploc bag.
- Makes about 2/3 cup spice mix.
Nutrition Facts : Calories 365.8, Fat 9.8, SaturatedFat 1.9, Cholesterol 77.4, Sodium 329.9, Carbohydrate 29.1, Fiber 4.8, Sugar 2.4, Protein 39.9
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