Po Boy

Instructions

Method

-      Layer ingredients as desired on olive bread

Ingredients
  • 1 tablespoon Dijon mustard
  • Basil
  • 2 slices Swiss cheese
  • 2 slices provolone
  • 2 slices tomato
  • 1 slice red onion
  • Assorted ham, turkey, mortadella and pepperoni
  • Olive bread
The Back Story

Ingredients

·       1 tablespoon Dijon mustard

·       Basil

·       2 slices Swiss cheese

·       2 slices provolone

·       2 slices tomato

·       1 slice red onion

·       Assorted ham, turkey, mortadella and pepperoni

·       Olive bread

Method

-      Layer ingredients as desired on olive bread

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

-        In a cast iron skillet heat olive oil over medium-high heat

-        Season both sides of catfish with Creole seasoning, 1 teaspoon salt, 1 teaspoon pepper

-        Cook catfish on each side for 2 to 3 minutes

-        Add lemon juice to fish and cook for 1 more minute

-        In a bowl add the tomatoes, onion, cilantro, remaining salt, remaining pepper and mix together

-        Spread remoulade over each slice of French bread

-        Add 2 or 3 iceberg leaves, catfish, pickles, tomato mix and top with parsley to serve

Ingredients
  • 2 catfish fillets
  • 4 tablespoons olive oil
  • 2 tablespoons Creole seasoning
  • 2 tablespoons minced parsley
  • ½ red onion, sliced
  • 1 lemon, juiced
  • 1 tablespoon chopped cilantro
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 French bread baguettes, sliced open
  • 1 iceberg lettuce, shredded
  • 1 large tomato, diced
  • 1 dill pickle, sliced lengthwise
  • 1/3 cup readymade remoulade
Instructions

Method

-      In a large bowl add crab, eggs, red onion, green bell pepper, cilantro, salt, pepper, Old Bay seasoning, light Duke Mayonnaise, Dijon mustard and Crystal Hot Sauce

-      Gently fold in cornbread into crab mixture and make 4 crab patties

-      Brown the patties in olive oil for 1-2 minutes on each side over medium-high heat in a cast iron skillet

-      Place skillet and patties in oven at 350 degrees for 15-20 minutes

-      Season the tomatoes with dash of salt and pepper

-      Spread the remoulade sauce on baguettes

-      Add tomato, pickle, lettuce and crab patties to baguette and serve

Ingredients
  • 5 ounce lump crab meat
  • 1 tablespoon chopped green bell pepper
  • 1 ½ tablespoons minced red onion
  • 2 teaspoons Old Bay seasoning
  • 3 tablespoons minced cilantro
  • 2 eggs
  • 4 tablespoons olive oil
  • 1 tablespoon light Duke Mayonnaise
  • ½ tablespoon Dijon mustard
  • 1 tablespoon Crystal Hot Sauce
  • 2 cups corn bread crumbles
  • ½ iceberg lettuce head, shredded
  • 2 large sliced tomatoes
  • 2 large sliced dill pickles
  • 2 teaspoons salt
  • 2 teaspoons cracked black pepper
  • 4 tablespoons ready-made remoulade sauce
  • 2 sliced open French bread baguettes
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