The “Poor Boy” sandwich (or Po’ Boy, because it’s generally identified at this time) was first created when a pair of New Orleans restaurateurs threw their help behind union streetcar drivers throughout a labor dispute in 1929.
Benny and Clovis Martin, house owners of the French Market Restaurant, had been sympathetic to the strikers and vowed to feed them. At any time when one of many hanging staff entered the restaurant, the employees would name out “Right here comes one other poor boy.”
Although the sandwich was on the menu previous to the strike, based on Nola.com, the title was coined in the course of the strike. And it didn’t take lengthy for the phrase to go from Poor Boys to Po’ Boys, as a result of accents of those that initially coined the phrase.
Whereas we is probably not geographically near New Orleans or share the streetcar union considerations of 1929, we will actually benefit from the historical past and empathize with appreciation for a mighty positive sandwich with a wealthy historical past. Isn’t it nice that historical past might be influenced by meals and vice versa, it doesn’t matter what the circumstances are?
Po’ Boys normally include meat, whether or not or not it’s beef, fish or crawfish. Like New Orleans, now we have entry to regionally sourced crab, shrimp and oysters that add to our choices for an amazing sandwich. Ready fried, sautéed, baked or grilled, the selection of meat is served on a mushy French bread roll with lettuce, tomato, pickles and a few fluctuate with sauce choices.
Our personal model shared right here, served on the new Quil Ceda Creek On line casino’s The Kitchen, makes use of Cajun-infused cornmeal breaded fried shrimp on a mushy French roll with lettuce, tomato and pickles with a zesty Remoulade sauce. Remoulade (we’re giving the farm away right here) is a French sauce derived from the phrase Remolat — for horseradish, within the Picardy area of France. The result’s a tasty sandwich with an attractive taste steadiness and the anticipated “kick” of horseradish.
Shrimp “Poor Boy” Sandwich
For spice combination:
2 tablespoons Cajun or Creole seasoning
3 teaspoons granulated garlic
3 teaspoons granulated onion
3 teaspoons paprika
1 teaspoon dry thyme
Pinch of cayenne
Put all substances in a small dish and blend.
1½ kilos 31/40 shrimp, shelled and deveined
1 cup buttermilk
⅔ cup spice combination, divided
2 tablespoon scorching sauce (We use Frank’s model)
¾ cup cornmeal
¾ cup all-purpose flour
For Remoulade sauce:
½ cup white vinegar
¼ cup ketchup
¼ cup ready horseradish
½ cup Creole mustard (or Dijon)
2 tablespoons paprika
1 teaspoons cayenne pepper
6 garlic cloves, peeled
2 tablespoons Scorching sauce
2 tablespoons Worcestershire sauce
6 inexperienced onions, sliced
1 stalk celery, chopped
2 cups mayonnaise
Kosher salt and pepper to style
Shredded iceberg lettuce
Dill pickles or dill pickle relish
In a bowl add the shrimp, buttermilk, half of spice combination and scorching sauce. Combine the duvet and refrigerate for about an hour.
Whereas the shrimp are chilling, put together the remoulade. In a bowl, combine collectively all of the substances for the remoulade, cowl and refrigerate till wanted.
Add a pair inches of frying oil to a deep skillet or Dutch oven, slowly deliver it to a extreme temperature.
In a shallow bowl, stir collectively the flour, cornmeal and the opposite half of the spice combination, then dredge every shrimp (ensuring to shake off any extra buttermilk) on this combination and put aside.
Fry the shrimp in batches within the scorching oil till deeply golden brown on each side.
Break up the French roll lengthwise, add desired quantity of remoulade sauce to every aspect of the roll, place sliced pickles on backside roll, layer on three tomato slices, ¼ cup of shredded lettuce and prime with 6 to eight items of the golden fried shrimp.
Suggestion: Warming the bread makes for a softer inside texture with a crunchy prime.
Get pleasure from!
Diane Lasswell is assistant director of kitchen operations at Quil Ceda Creek On line casino in Tulalip.