Tujagues Brisket Po Boy Sandwich Recipes

Steps:

• 1. In heavy pot brown brisket well in hot oil. Set aside.
• 2. In same pot brown onion, garlic, carrot. Add brisket back to pot with tomatoes, bell pepper, celery, dried chili, bay leaves parsley, thyme, allspice peppercorns liquid smoke, balsamic vinegar and stock to cover.
• 3 Cover Pot with aluminum foil and then lid. Simmer 3 hours till brisket is fork tender but not falling apart.
• 4. Transfer brisket to pan and let stand. Then slice into large chunks or 1/4 inch thick slices.
• 5. Boil the stock down till about half, Strain, and put brisket back in the liquid.
• 6. Slice thin or shred the brisket and put on a french roll, open-toasted and smeared with Creole horseradish sauce. Include some of the onions and bell peppers from the pan.
• You can serve the brisket with it's gravy or with creole horseradish sauce, as a main dish, an appetizer or in a brisket sandwich. It's all good!

Steps:

• Drain the oysters and dry them with paper towels. Salt them lightly and dust them in the flour. Lay them out on a platter or baking sheet and allow them to sit for about 10 minutes.
• Melt the Crisco in a large skillet over medium-high heat.
• Mix the soda water and the beaten eggs together with a fork and then begin dipping the oysters, first in the egg blend and then roll them in the bread crumbs. Don't crowd the frying oysters in the skillet and allow them to fry for about one minute per side. Remove the cooked oysters to a plate covered with paper towels to collect any excess oil. When they are all fried, cover them with aluminum foil so they'll stay warm.
• Pour off the oil from the skillet but do not wipe it out. Grill the opened buns in the skillet, two at a time, until the insides have grilled to a light golden brown.
• Slice the tomato thin and remove any heavy stems from the lettuce.
• Lay out the grilled buns and layer on oysters, tomato, and lettuce. Generously spread tartar sauce on the inside (grilled side) of the top of each bun. Cut each sandwich on the diagonal and serve with hot french fries and catsup as a side dish.

Steps:

• Prepare the shrimp according to package directions.
• Place shrimp on the hoagie rolls and top with lettuce, tomato, mayonnaise, tartar or your favorite sauce.

Steps:

• 1. Trim the beef of any excess fat and cut into large chunks. Place the beef into a large pot and cover with water. Bring to a boil, reduce to a simmer, and cook for 1 hour or so. Remove the meat and place it into the fridge, reserving the broth.
• 2. In a separate pot, bring 4 cups of the broth to a boil. Whisk in the flour a little bit at a time until well blended and no lumps remain. Next whisk in the garlic powder, salt, pepper, oil and Kitchen Bouquet until well blended. Reduce heat to a simmer and cook the gravy for about 20 minutes. Add more salt, and pepper if necessary.
• 3. Preheat the oven to 350°F Slice the cold beef into very very thin slices and against the grain if you can. Place the beef slices in a baking pan and cover with the gravy. Cook for 30 to 45 minutes or until the beef is so tender it just falls apart. Keep the oven on.
• 4. To make the Po' Boys, line both side of the bread with mayonnaise and Creole mustard. Then pile on the beef / gravy mixture, then the lettuce, then the tomatoes (maybe a little salt and pepper) Flip the top piece of the bread on and put the whole thing into the oven for just a couple of minutes or until the bread is a bit crispy and toasty.

Steps:

• Mix the first 9 ingredients together. Cover, and chill for at least 8 hours.
• Cut the French bread in half horizontally using a serrated or electric knife. Set the top of each loaf aside. Hollow out the bottom half of each loaf, leaving a 1/4 inch thick shell.
• Spoon the olive mixture evenly into each shell. Layer the sliced meats and cheeses evenly over the olive mixture in each shell. Replace the top of each loaf.
• To serve, cut each loaf crosswise into fourths.