It is cookbook review time again with The Southern Po’ Boy Cookbook by Todd-Michael St. Pierre. This one was sent to me when I had my last giveaway and a lucky reader got one too. I don’t think I have ever had a Po’ Boy before. Not something you see in our restaurants here in the north. So this gorgeous recipe book enticed me to try one of their mouthwatering sandwiches.
As we flipped through this beautifully laid out cookbook we came across this recipe. Fried artichoke hearts grabbed my attention and paired with shrimp and slaw, okay that sealed the deal!!
The cookbook has many stunning photographs and gorgeous New Orleans inspired illustrations to make this cookbook come alive with the feeling of being part of the celebration of these magnificent sandwiches.
Po’ Boys like Roast Beef Po’ Boy with Good and Messy Debris Gravy or a Vietnamese Mushroom Banh Mi Po’ Boy. Sandwiches taken to another level like Eggs Benedict Po’ Boy and Fried Alligator Tail Po’ Boy!!!
These aren’t for the faint of heart, it is a commitment to diving in and getting messy. I was so up for the challenge!!
“Hail to the chief of all sandwiches!” the author says. Todd-Michael St. Pierre is a Cajun/Creole foodie and New Orleans native. I have previously reviewed another one of his cookbooks Taste of Treme and he has also written Jambalaya, Crawfish Pie, File Gumbo.
Todd-Michael is also the author of many children’s picture books, has served as a judge for the Reading Rainbow Young Writers and Illustrators Contest and has developed recipe for Cooking Light Magazine.
An amazing Po’ boy that will have you falling in love with these sandwiches.
Shrimp and Artichokes
½ cup cornmeal
½ cup rice flour
¼ cup sesame seeds
pinch of cayenne pepper
salt, to taste
1 cup milk
canola oil for frying
4 large quartered artichoke hearts
1 pound jumbo (16-20 count) shrimp, optional
1 cup shredded carrots
¼ head red cabbage, shredded
¼ head green cabbage, shredded and chopped
2 Tbsp. mayonnaise
¼ cup red wine vinegar
1 tsp. celery seed
1 tsp. garlic powder
2 tsp. freshly ground black pepper
2 Tbsp. agave syrup
2 (6 inch) loaves French bread or 2 (5 inch) kaiser rolls, split
To make the coleslaw, toss together the carrot and both cabbages in a large container. In a small bowl, whisk together the mayonnaise, vinegar, celery seed, garlic powder, black pepper, and agave syrup. Add to the vegetables, toss well, cover, and chill in the refrigerator for at least an hour.
In a clean small bowl, thoroughly mix together the cornmeal, rice flour, sesame seeds, cayenne and salt. Pour the milk into another small bowl.
Attach a deep-fry thermometer to the side of a 6-8 quart cast-iron Dutch oven, add enough oil to measure 2 inches deep. Dunk the artichoke hearts in the milk, shake off the excess and coat in the flour mixture. Fry in batches. Each side should cook for about 1½-2 minutes. Using a slotted spoon, transfer to paper towels to drain. Repeat with the shrimp, if using.
Pile coleslaw into the bread, and top with the artichokes and shrimp, if using.
This is hands down one of my favorite slow cooker recipes. It tastes like restaurant quality beef dip, we all just love it!! I got this wonderful recipe from my girlfriend Cheryl and we have made it countless of times over the years.
It is so easy to put together and you have the lovely dipping sauce to dunk and gobble down your sandwich with. I make this at anytime of the year. It is not a super thick stew or soup that you associate with the winter and the slow cooker. It works well for a crowd in the summer too, everyone loves Beef Dip!!
The beef is so juicy and flavorful, all you need is a great big yummy bun!!!
Seriously good!! You can add a larger roast and double the sauce. You might not want to double peppercorns and garlic though.
Want a delicious and nutritious dinner in no time, well I have it here for you today. This recipe is from a friend of mine, Marie, who is also a fan of the site.
I got this recipe from her a couple of years ago and we made it a few times and really liked the wonderful flavors in this easy wrap. I came across it again and it worked for the most hectic of nights. I had an evening meeting for BonBon magazine that I am now an editor for and Ken had to work late. Everything was already to be assembled for a late night meal and it was as delicious as I remembered. This one if a keeper!!
Spicy chicken and smokey jalapenos with creamy avocado and couscous, you have it all in this wrap!!!
A fantastic blend of spicy chicken and smoked jalapenos with creamy avocado and couscous!!
3 jalapeno peppers
¼ cup light mayo
1 Tbsp. canola oil
2 tsp. chili powder
½ tsp. dried oregano
3 skinless chicken breasts
⅔ cup couscous
¼ tsp. salt
2 Tbsp. canola oil
2 Tbsp. lime juice
½ tsp. sugar
pinch of pepper
half of an avocado, diced
½ cup kernel corn
1 plum tomato
On a baking sheet, broil the jalapeno peppers, turning occasionally, for 7-10 min. or until blackened. Let cool slightly. Remove skins and seeds, chop finely. Stir 1 tsp. of the chopped jalapeno into the mayo and set aside.
In a bowl, mix couscous with the salt. Add ⅔ cup boiling water, stir once then cover and set aside for 10 min. Whisk together the remaining jalapeno, oil, lime juice, 1 Tbsp. water, sugar and pepper. Stir into couscous. Stir in avocado, corn and tomato.
Meanwhile, stir together oil, chili powder, and oregano and then brush all over the chicken. Broil on a greased baking sheet for about 5 min. per side or until chicken is no longer pink inside. You can BBQ the chicken if you prefer. Cut chicken into thin strips.
Take tortilla shells of your choice and spread the mayo mixture over each tortilla, leaving a 1″ border. Starting just below the center of the tortilla, mound couscous filling, top with chicken and fold and roll up as usual for a tortilla.
I looked back through the archives on this lovely Monday morning. Thinking of sharing something a bit lighter. The Black Bean and Butternut Squash Quinoa Wraps jumped out at me. These have been a huge hit not only in our home but I made them for the teachers at Amber’s school for an appreciation lunch and they thought they were fabulous.
I love a wrap for dinner or lunch, we will be making a Chicken Couscous Wrap this week for dinner. They are fast and easy and the whole family loves them as they can build them themselves. I hope you try this delicious vegetarian option for your next meal. ENJOY!!
It is cookbook review time again and I have a winner of a cookbook for you today!!! I adore sandwiches but even better are paninis. A quick and delicious dinner awaits you with seemingly endless recipes from this cookbook. Nothing could be faster, easier and more tasty than a well built scrumptious panini. We loved flipping through the pages of 200 Best Panini Recipes to find one to try for you!!!
This recipe called for an Italian crusty roll, something I had never tried in my panini maker. With a little adjustment for height, the sandwich turned out amazing.
This recipe book has 16 all-new photos to make you drool over paninis. They are an Italian fast food in Italy but seem so much more gourmet with all their wonderful ingredients!!
The author has put her own spin on some of the more traditional recipes like the Classic Reuben Panini or the Monte Cristo Panini. Plus there are so many more that are so creative like the Roasted Chicken, Brie and Pear Panini or the Smashed White Bean, Avocado and Bacon Panini. We will be making so many more from this cookbook for sure!!
Look at all the wonderful ingredients that are crammed into this drool worthy sandwich, delicious!! I hope you get this cookbook and try so many more recipes like this fantastic one. ENJOY!!!
A panini that is crammed full of wonderful flavors of a club sandwich and then has the gorgeous addition of shrimp.
1 tomato, thinly sliced 1
1⁄4 tsp salt 1 mL
1⁄4 tsp freshly ground black pepper 1 mL
2 Italian rolls, split 2
1 tbsp olive oil 15 mL
1⁄4 cup mayonnaise 50 mL
8 oz medium shrimp, cooked and halved 250 g
2 oz Swiss cheese, thinly sliced 60 g
4 slices bacon, cooked crisp 4
1 large avocado, sliced 1
To me, this is the perfect recipe, with the ideal mix of ingredients. Make sure you have extra napkins ready before you bite into this sandwich — you will need them!
If you have leftover grilled shrimp from a cookout, they would be wonderful in this recipe.
Remove the flesh of an avocado by cutting it in half lengthwise. Twist it open, leaving the pit on one side. Gently strike the pit with a large, sharp knife (I use my French knife) and twist again to remove the pit. Using a large soup spoon, scoop the flesh from the skin and slice it. Avocado flesh browns easily once it is sliced;
to keep browning to a minimum, sprinkle it with lime or lemon juice.
Sprinkle tomato slices evenly with salt and pepper; set aside.
Place rolls, cut side down, on a work surface and brush crusts with oil. Turn rolls over and spread with mayonnaise. On bottom halves, evenly layer with shrimp, cheese, bacon, avocado and seasoned tomato. Cover with top halves and press gently to pack.
Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.
The author Tiffany Collins Blackmon is a nationally recognized culinary professional. She has had numerous appearances on shows like Good Morning America, HGTV, Home Shopping Network and E! Entertainment Television.