OYSTER PO' BOY
Provided by Guy Fieri
Time 1h20m
Yield 4 servings
Number Of Ingredients 36
Steps:
- For the wet soak: In a nonreactive bowl or gallon re-sealable bag, combine the buttermilk, beaten egg, hot sauce, basil, granulated garlic and white pepper and mix well. Add the oysters and any liquid from shucking. Cover and refrigerate 15 minutes.
- For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well.
- Heat the oil to 350 degrees F in a large cast-iron skillet.
- Drain the oysters from the brine and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side. Remove to a paper towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
- For the sandwiches: Preheat the oven to a low broil. Butter the rolls and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from oven.
- Spread Miss Dixie's Remoulade on both sides of the rolls. Layer on the oysters, lettuce, tomatoes and pickles. Top with other half of bread and serve immediately.
- In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.
GRILLED TURKEY PO' BOY
Provided by Guy Fieri
Time 16h
Yield 3 to 4 sandwiches
Number Of Ingredients 28
Steps:
- Preheat the oven to a low broil. Butter the bread and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from the oven.
- Spread Miss Dixie's Remoulade on both sides of the bread. Layer on the turkey, tomatoes, pepperoncini and romaine. Top with other half of bread and serve immediately.
- In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.
- Combine all the ingredients together in a large re-sealable plastic bag. Place in a bowl, to catch any leaks, and refrigerate 12 to 24 hours.
- Preheat the oven to 325 degrees F.
- Remove the turkey breast from the brine, drain well and pat dry with paper towels.
- Place the turkey breast, skin-side up, on a baking sheet fitted with a wire rack. Place in the oven and cook for 1 hour 15 minutes. Turn the oven up to 400 degrees F and cook for an additional 10 to 15 minutes, or until the internal temperature is 160 degrees F and the skin is nicely browned. Remove from the oven, cover with aluminum foil and let rest for 10 minutes.
- Meanwhile, preheat the grill to medium heat and oil the grates generously with vegetable oil.
- Once the turkey has rested, cut the meat off the bone and carve into 3/8-inch thick slices. Place the slices on the grill and cook 1 to 2 minutes on each side, just until grill marks develop. Remove from the grill.
REMOULADE
This creamy remoulade recipe is the perfect way to add some Louisiana spice to your favorite sandwiches, crab cakes and burgers. -Lauren Knoelke, Des Moines, Iowa
Provided by Taste of Home
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- In a bowl, stir together all ingredients until blended. Refrigerate until ready to use.
Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 213mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
MISS DIXIE'S REMOULADE(NEW ORLEANS)
This goes great on sandwiches and Po' boys. Guy really kicks it up. Recipe courtesy Guy Fieri from his show Guy's Big Bite, Episode: Guido's Po Boy Duo.
Provided by Sharon123
Categories Peppers
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed.
- Scrape down sides as needed.
- Refrigerate until ready to use.
- Enjoy!
Nutrition Facts : Calories 512.5, Fat 36.4, SaturatedFat 5.3, Cholesterol 27.2, Sodium 1958.6, Carbohydrate 47.2, Fiber 5.5, Sugar 17.2, Protein 5.2
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