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Entries tagged with 'po' boys'

Fried Squid Po' Boy with Avocado and Black Chile Oil

Serious Eats Nick Kindelsperger 8 comments

Usually when I find myself frying up pieces of squid it's for some kind of Mediterranean dish. (Not that there's anything wrong with that.) But this stunning sandwich from Tom Colicchio's 'wichcraft instead looks to New Orleans and Mexico for inspiration. The po' boy is drizzled with black chile oil and layered with avocado slices before being topped with handfuls of crispy squid. More

Dinner Tonight: Andouille Po' Boy 'Creolaise'

Serious Eats Nick Kindelsperger 9 comments

I don't need any convincing about the glory of the po' boy. It's just that when I think of the New Orleans sandwich, my mind immediately imagines fried oysters or luscious roast beef—never bad things to think about. That was until I was flipping through Crescent City Cooking by Susan Spicer. She writes, you shouldn't "overlook a spicy sausage filling." More

Turducken Po' Boys

Serious Eats The Serious Eats Team Post a comment

Not sure what to do with that leftover turducken? Po'boy-ify it. That's what chef Steve McHugh of Luke Restaurant in New Orleans does. More

Dinner Tonight: The Best Oyster Po' Boy Outside of New Orleans

Serious Eats Nick Kindelsperger 8 comments

It's such a simple sandwich, yet when you sit down with one of these, it's hard to imagine anything tasting better. The oysters are tossed in a flour and cornmeal mixture, then fried for just under a minute so the crust is crackly and golden brown, yet the oysters are still gushing with juice. The bread is important. It needs to be soft, but still have a nice crackly texture. Then it's just iceberg lettuce and mayonnaise. More

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