Shrimp po'boys

So I had the idea of making po'boys for the Super Bowl. I contacted my friend Jeanne whose family is from New Orleans and asked her opinion on the perfect po'boy. She recounted her favorite from Domilises in New Orleans, a place I visited with her once, and remembered fondly myself. So I tried to recreate that shrimp po'boy, but I was lacking a bit in probably the most important part. Then yesterday this recipe for a Louisiana remoulade shows up in the Denver Post. Granted, it might not be as good as Domilises' but I sure wish I had the recipe three weeks ago. So now, here is my recipe for the (almost) perfect po'boy.

really good French bread
mayo
pickles
shredded iceberg lettuce
fried shrimp (see below)
remoulade sauce (see below)

To fry the shrimp:
Peel, devein and detail raw shrimp (you can use whatever size, but for the sandwich a small or medium shimp is probably better). Heat oil in a large cast-iron pot to 350. Toss the shrimp in a mixture of flower, corn meal and cajun seasoning (such as Tony Chacheres). Fry shimp in hot oil for a couple of minutes until brown and crisp. Remove and drain on paper towels.

Remoulade:
1/4 cup white vinegar
2 teaspoons salt
4 egg yolks
2 teaspoons sweet paprika
1/4 cup ketchup
Freshly ground pepper
3 cups canola oil
1/2 cup pickle relish
1/4 cup capers chopped
1/4 cup horseradish
Few shots hot sauce
2 tablespoons chopped parsley
2 shallots, minced

In the bowl of a food processor, blend the vinegar, salt, egg yolks, paprika, ketchup and pepper. In a steady stream with the motor running, emulsify in the canola oil. Fold in the pickle relish, capers, horseradish, hot sauce , parsley and shallots. Adjust seasoning and refrigerate until ready to use.

My chicken salad

Okay so it is nothing special. In fact, I almost made a blog request yesterday for ideas to give a kick to chicken salad, but I kept it simple...in order to please more palates.

4 split bone-in chicken breasts
olive oil
salt and pepper
3 stalks of celery, chopped
a bunch of grapes, halved
3/4 c good mayo

I roast my chicken. I think it gives it so much flavor. To roast it. I lay the breasts on a baking sheet, drizzle the olive oil on top and sprinkle with salt and pepper. I roast them at 350 for 35-45 minutes or until they're done.

I combine the rest for the salad, adding a little more salt and pepper to taste.

We're serving it tonight on French rolls.

Caesar Sandwiches

Here's another Ina-spired dish....

2 skin-on, bone-in split chicken breasts
olive oil
salt & pepper
6 6-inch French bread rolls
Caesar dressing
fresh spinach
sun-dried tomatoes
8 oz bacon, cooked
grated Parmesan

Place chicken breasts on baking sheet. Baste with olive oil and sprinkle generously with salt and pepper. Roast at 350 for 45 minutes (or until cooked). Remove skin and bone. Cut chicken into bite size pieces.

Slice rolls in half. Spread dressing on both top and bottom slices. Place spinach on bottom slice. Layer tomatoes, bacon, chicken, Parmesan and another layer of spinach. If desired, dab a little more dressing on top, and then top with the top slice.

Serves 6 or 3 very hungry people.

Monte Cristos

Allison had this recipe for Monte Cristos from the Pillsbury website.

1/4 lb. chopped ham
1/4 lb. chopped turkey
4 oz. sliced Swiss cheese, chopped (1 cup)
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
1 egg
1 tablespoon milk
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Powdered sugar
Raspberry jam

1 . Heat oven to 375°F. In medium bowl, combine ham, turkey and cheese; mix well. (I used deli meat and just sliced it into bite sized pieces.)
2 . Separate dough into 8 biscuits. Press or roll each to form 6 to 7-inch round. Place scant 1/3 cup ham mixture on one side of each biscuit round. Fold dough over filling; press edges to seal. Place on ungreased cookie sheet.
3 . In small bowl, combine egg, milk, cinnamon and nutmeg; beat well. Brush over tops of filled biscuits.
4 . Bake at 375°F. for 12 to 19 minutes or until golden brown. Sprinkle with powdered sugar. Dip into raspberry jam warmed in the microwave.