Foodies BS Thread.

Gots to make me one of those soon... been meaning to but I never do. Either of you have a good recipe? The one in the pic would be great.

 

Lived in New Orleans for years. It was far easier to buy than make. Probably tastier too. Parkway Bakery was a regular haunt for me.
Properly dressed: lettuce, tomato, pickle, mayo.

 

Looks like Franks or some other hot sauce too, yes? They're not so easy to buy where I live, in the woods of Washington.

 

Costco.

 

Local favorite is McIllhenny Tabasco, from Avery Island LA. Personal preference. But it's not usually included when you ask for 'dressed.'

 

Almost, instead of just mayo and pickle, I made a homemade tartar sauce. Which if made properly is so much better than plain mayo and pickle. I went with Louisiana Hot Sauce.

The trickiest part is finding the right kind of bread. I'm not a bread baker (never tried, but don't think I want to) so finding a good bread that has the perfect crispy crust and softness on the inside that is found on a po boy is tough.

Otherwise, it's fairly simple:

-heat vegetable oil to 350
-medium gulf shrimp, too big and it is hard to eat, too small and you don't taste shrimp
-toss the shrimp in a cajun seasoning, I don't think you can go too heavy on the seasoning (don't buy anything from the store, you get way too much salt in those, look up any variety on google) and let them sit in that for a while
-then dip them in buttermilk (bring the buttermilk to room temp, it sticks to the shrimp better)
-after the buttermilk, toss them in a flour and corn meal mixture
-into the fryer for 3.5 minutes

I made these 2 different nights, and changed up the flour/cornmeal mix each time. The first night I did approx 2 parts flour to 1 part cornmeal (possibly even 3 to 1), this came out so much better and crispier than when I did half and half, they were too grainy.


Tartar Sauce
-Mayo (I start with about 1/3 cup, but then may add more if I go too heavy on the other stuff)
-a good DILL pickle relish, I like it pickley, but start with a tablespoon (I use one that's made locally, but they are pretty big so you may be able to find it elsewhere Best Maid. I've started using this on burgers and other things in place of pickles)
-lemon juice, about half a small lemon
-Worcestershire Sauce, 2-3 drops (add more to taste)
-Combine for taste

Cajun Seasoning (I eyeball it, so good luck)
-salt
-cayenne pepper
-garlic powder
-paprika
-oregano
-thyme
-black pepper
-onion powder

Unfortunately I don't have a full recipe with measurements and all. Good luck! My opinion, this definitely rivals any that I have found around Louisiana or the anywhere else on the Gulf Coast.

 

I don't normally use mayo or tartar sauce for mine. I've been using Remoulade Sauce on it. Sometimes I will do that and some mayo (separate sides of the bread). Gives it a really nice bite to it, I do mine with some horseradish if I make it, sometimes if we want them and I'm in a hurry I just pick up a good one from the grocery store.

I also prefer a little more flour than cornmeal gives it more of that crispiness and like you said less of that grainy texture.

When I can find it I've been using cuban bread (much easier to get when I was in FL lol) nice and soft inside and a good crust on the outside.

 

Thanks very much, great detailed write up. That'll definitely get me going

 

I thought about remoulade, I don't have a good recipe for that and didn't want to chance store bought. Plus my tartar is hard to beat, much more flavor than a store bought.

 

I do that too, make most of my own condiments and sauces. Most of the crap you get in stores is full of corn syrup and preservatives and all kinds of weird shit. Aside from not being as healthy, you can taste all that crap. No danka.

 

I've been making tartar since I can remember. Mom taught me.
And I too have started making my own condiments. Too much junk in the bottled stuff.

And yes to the right bread! Leidenheimer is the best! It's what all the NOLA sandwich shops use.
I miss a true Cuban bread! Lived in Tampa and it was a staple in the house. Toasted with butter and cafe con leche. Great start to a day.

 

The only good bakery near me is Safeway, but they're surprisingly good. They make a cut up French loaf sandwich roll that just might work great for that po boy.

 

my wife makes our tartar sauce as well, its 100x's better than store bought. The store bought stuff has an off taste to me, just like instant potato's...

 

Next on the Instant Pot experiment: Asian/Hawaiian beef short ribs. Ginger, garlic, soy, red pepper flakes, orange, sesame oil, etc... Marinate for 5 or 6 hours then into the pot. Anyone do beef short ribs in an IP before?

 

Ya I prefer to make when I have everything in hand and time for it. If I have to get store bought I read the lables to find the stuff that can't pronounce lol. If it has a bunch of garbage in it then I don't get it.

 

Nope but I do them in my crock pot all the time with a similar sauce. So freaking good! I'm still contemplating getting an instant pot.

 

Coincidence? Just made beef short ribs in chilli verde sauce in the slow cooker:

 

Well, the Asian/Hawaiian beef short ribs turned out pretty good. My girlfriend (she is Korean) compared them to her mom's. The only thing is they didn't get to marinate long enough, so the flavor didn't penetrate the beef as much as it should. We just cut up the beef into bite sized pieces and poured the juice on them. Next time I'll marinate overnight.

Didn't get a picture when it was in the pot (we were hungry) but this is the leftovers:

 

Recipe??

 

Sautee in cast iron with salt and pepper to brown. Place bone side down in slow cooker and dump a can of green enchilada sauce in. Slow cook low for 8 hours. Let cool down a bit then throw in oven at 450 and turn broiler on. Let it sear for 2-3 minutes.

Edit: typo in original post. Meant to say beef short ribs, not beer short ribs lol