Foodbuzz 24×24: Lightened-Up Peacemaker Po’boys
The po’boy sandwich has long been known as a “peacemaker” sandwich due to its ability to settle tension. After a long night out with friends, men of the bayou would bring a po’boy home to their wifes to stifle a dispute. With that sort of power, one would imagine that a po’boy must be quite impressive. So then I asked the question, “Does this sandwich have the ability to cure a more significant issue?”
Since the beginning of the Gulf Oil spill on April 20th, clean up efforts have been minimal. Experts have estimated that anywhere from 19 to 39 million gallons of oil have spilled in the past three months. When I thought about what I had done to help the cause, the answer was “nothing,” until now.
Yes, I made this sandwich to help the gulf. Although, that wasn’t my only reason; I would have made it anyway. After skimming the July issue of Martha Stewart Living, this sandwich and it’s peacemaking abilities caught my attention. My family members aren’t in the oyster fan club, but I happen to enjoy them. Nevertheless, I tagged the recipe in my iPhone and decided that this would be a solo meal.
From the beginning to the end, the fate of the Po’boys was in my hands. I selected the oysters, bought the groceries, and followed the recipe. Between the oyster-dredging and oven frying, the recipe as a whole took me thirty minutes. It did seem a bit lengthy for a solo meal, but the result was satisfying.
I ended up with a big, burger-like sandwich that combined a multitude of textures. A creamy rémoulade sauce, crunchy romaine lettuce, and toasted cornmeal oysters piled high. The seafood actually had a sweet taste, so the saltines of the rémoulade contrasts perfectly. Since I always enjoy a little spice, I added some Siricha sauce. That’s not ketchup you see on the bun above.
To compliment the po’boy I added southern cornbread, creamy green beans, and a simple romaine salad. I call this picture, “Green Bean Monster.” And no! That isn’t mayonaisse you see. I thought you knew be better than that. There was greek yogurt, Saigon cinnamon, and crispy shallots on the beans – an excellent idea.
I challenge you to put these recipes to the test because the Lightened-Up Peacemaker Po’boy has the ability to solve a more serious issue than that of the angry wife. By raising awareness and money for the oil spill, this sandwich has already raised $250. Let’s put this peacemaker to the test and see if we can help to solve the oil spill crisis.
Lightened-Up Oyster Po’boys
From Martha Stewart Living magazine. If you don’t enjoy oyster, shrimp and firm fish can easily be substituted, just adjust the baking time accordingly.
Prep: 20 minutes Total: 20 minutes / serves 4
1/2 cup reduced-fat (2 percent) plain Greek yogurt
• 3 tablespoons coarsely chopped garlic-dill pickles
• 2 tablespoons stone-ground mustard
• 1 tablespoon brine-packed capers, drained, rinsed, and chopped
• 1 scallion, finely chopped
1/2 cup yellow cornmeal
• 1/4 teaspoon cayenne pepper
• 3 large egg whites
• 16 shucked large oysters (8 ounces), preferably Blue Point
• Vegetable oil cooking spray
• 4 whole-wheat hamburger buns
• 3 large romaine lettuce leaves, shredded
1. Make the remoulade: Stir together all ingredients; refrigerate for 20 minutes.
2. Meanwhile, preheat oven to 400 degrees. Make the oysters: Bake cornmeal on a rimmed baking sheet, stirring halfway through, until pale gold, 10 to 12 minutes. (It may begin to smoke.) Let cool. Transfer to a bowl; stir in cayenne.
3. Heat baking sheet on lower rack of oven for 5 minutes. Meanwhile, whisk whites until frothy but still loose, 1 to 1 1/2 minutes. Add oysters, and mix to coat completely. Dredge each oyster in cornmeal mixture, shaking off any excess; transfer to a plate. (You should use only about 1/2 cup cornmeal.) Generously coat oysters with cooking spray.
4. Line warmed baking sheet with parchment. Transfer oysters, sprayed side down, to sheet. Coat generously with cooking spray. Bake until cooked through and just turning golden brown, 7 to 8 minutes; transfer to a plate.
5. Preheat broiler with rack in top position. Toast buns, split side up, until golden brown, about 1 minute. Divide remoulade evenly among bun halves. Sandwich oysters and lettuce between buns. Serve warm.
Green Beans With Shallots
From Food Network Magazine. Use quality cinnamon because the store brand stuff is absolutely horrible. Please.
Boil 1 1/2 pounds green beans, 6 to 8 minutes. Drain and cool in ice water, then drain and dry. Toast 1 teaspoon ground cinnamon in a skillet with 2 teaspoons olive oil, 1 minute. Mix with 1/2 cup Greek yogurt and 1 teaspoon salt, then toss with the beans. Toss 2 sliced shallots in flour and fry in the skillet with more oil, 3 minutes; sprinkle on top of the beans.