PAN BAGNAT

Pan Bagnat

Preparation time: 15 minutes

4 ripe tomatoes
2 small green bell peppers (Bull’s Horn variety)
4 spring onions
250g broad beans
4 baby artichokes
½ lemon • 16 black Niçoise olives
4 hardboiled eggs
4 round white bread rolls
1 clove garlic
8 anchovy fillets in olive oil, or 2 cans of tuna flakes in olive oil
8 basil leaves
Olive oil
Red wine vinegar
Salt and freshly ground pepper

Wash and slice the tomatoes. Wash the peppers, remove the seeds and cut into thin strips. Finely chop the spring onions. Shell the beans. Prepare the artichokes: cut into thin slices and rub the cut surfaces with the lemon to prevent them from darkening. Pit the olives. Cut the eggs into slices.

Cut the bread rolls in half at two-thirds of their height. Scoop out some of the interior. Peel the garlic clove and cut in half then rub the inside of the bread rolls with it. Mix together 4 tbsp. olive oil with 1 tbsp. red wine vinegar, salt and pepper. Soak the bread in this dressing.

Dress one half of each bread roll with tomato, pepper, spring onions, beans, artichokes and olives. Arrange the slices of boiled egg, anchovies (or tuna) and chopped basil leaves on top of the filling. Season then top with a drizzle of olive oil and close each Pan Bagnat by pressing down firmly with your hands.

Leave in the refrigerator for 1 hour, for the flavors to blend.

Note: You can also include slices of radish or finely chopped celery in your Pan Bagnat, or use frozen broad beans (provided they have been thawed of course!).

HOT SAUSAGE

Hot Sausage
Patton's is all beef.  

• 1 pound ground beef or pork
• 3 tbsp Paprika
• 1 1/2 tbsp Tony Chachere's seasoning
• 1/2 tsp chili powder
• 2 tbsp cayenne pepper
• 1 tsp crushed peppers
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/3 cup cooking oil

For more "heat" add more crushed peppers and cayenne pepper.

Combine all ingredients in a bowl and mix by hand until everything is well mixed together.

Form into "hamburger" patties and fry as you would a hamburger in a pan over medium heat for 5-7 minutes on each side or until browned and cooked. 

This may be served on hamburger buns, white bread, but its best served on French bread dressed with mayo, lettuce, tomatoes, mustard and ketchup. Patties may be frozen, as well.

Candlelight Style:

Fry up your patties.  Put them in buns.  Wrap in foil (pronounced "furl" here in New Orleans thank you very much).  They will stay warm for a couple of sets.  Have your accompaniments ready and let everybody dress their own.

CUBAN SANDWICH

CUBAN SANDWICH
Makes 1 sandwich

2 tablespoons yellow mustard
1 8-inch Cuban roll (or a hoagie roll), split in half
1/2 cup shredded cooked pork
3 slices ham
3 slices Swiss cheese
8 dill pickle chips
1 tablespoon softened butter

Spread the mustard on each half of the roll. Layer one half of the roll with the pork, ham, cheese and pickles. Top with the remaining half of roll. Spread the butter in a skillet over medium-high heat. Put the sandwich in the middle of the skillet and weigh it down with a cast-iron skillet and cook, turning once, until the bread is lightly browned and the cheese is melted. (Or heat a panini maker or sandwich press and butter each side of the press. Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, about 10 minutes.)
Serve warm.

MY PULLED PORK SANDWICH

MY PULLED PORK SANDWICH
Makes 8 to 10 servings

1 Boston butt (also known as a bone-in shoulder roast), about 5 pounds
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1 tablespoon paprika
2 tablespoons dark brown sugar
3 tablespoons bacon grease or vegetable oil
3 cups beef broth

Preheat the oven to 350 degrees





Shredded Pork Sandwich and Coleslaw

Rub the roast with the salt, pepper, paprika and brown sugar. Heat a large, heavy pot or Dutch oven over medium-high heat. Add the roast and brown it evenly on all sides. Add the beef broth, cover the pot and bake until the meat is falling apart, 3 1/2 to 4 hours. Remove the roast from the pot and discard the cooking liquid.

Using two forks or your fingers, shred the meat into pieces and set aside.

Eastern North Carolina-style Barbecue Sauce
Makes about 2 cups

1 cup white vinegar
1 cup apple cider vinegar
1 tablespoon dark brown sugar
1 tablespoon crushed red pepper flakes
1 tablespoon hot sauce
Salt, ground black pepper and cayenne to taste

Combine all the ingredients and whisk to blend.


Creamy Coleslaw
Makes about 8 servings

1 large head cabbage, cleaned, shredded
1/2 cup grated carrots
1/2 cup finely chopped bell pepper
2 tablespoons finely chopped green onions
3 tablespoons chopped parsley
1/2 cup buttermilk
3/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon Creole mustard
1 tablespoon sugar
1/2 teaspoon salt (or more to taste)
1/2 teaspoon freshly ground black pepper

Mix all of the ingredients in a large bowl and toss to coat evenly. Cover and chill for at least one hour before serving.

••••••••

To assemble the sandwiches, toss the shredded pork with the barbecue sauce, adding the sauce a little at a time until the meat is well moistened. Pile equal amounts of the meat onto hamburger buns and dress with the slaw.

••••••••

DEVILED HAM or CHICKEN SPREAD

  Use as a sandwich spread or serve in a crock with crackers,  advises "The Joy of Cooking." 

      Makes about 1 1/2 cups

       1 1/2 cups diced cooked chicken or ham

       5 tablespoons butter or mayonnaise

       3 tablespoons chicken broth

       2 tablespoons chopped parsley

       3/4 teaspoon Dijon mustard (optional)

       1/4 teaspoon paprika

        Salt and black or white pepper to taste

      Combine all ingredients in a food processor and process to a paste.

TAILGATE MUFFULETTA SANDWICH

Tailgate Muffaletta Sandwich
Makes 6 to 8 servings

1-1/2 cups chopped pimiento-stuffed olives
1 cup chopped ripe olives
2 tablespoons capers, drained
3 anchovies, drained and chopped
2/3 cup olive oil
1-1/2  tablespoons fresh lemon juice
1/2 cup chopped parsley
2 garlic cloves, minced
1 teaspoon dried oregano leaves
1 round loaf Italian bread (8 to 10 inches round)
2/3 pound mortadella, thinly sliced
2/3 pound provolone cheese, thinly sliced
2/3 pound Italian salami, thinly sliced

Combine the olives, capers, anchovies, olive oil, lemon juice, parsley, garlic and oregano in a bowl. Cover and chill for 2 to 4 hours.

To assemble the sandwich, split the loaf of bread in half horizontally. Remove some of the soft inside bread from both the top and the bottom, leaving 3/4-inch-thick shell.

Brush the inside of the top and bottom shells with excess marinade from the bottom of the olive salad bowl. Stir the relish to blend and then spoon half onto the bottom round of bread. Arrange the mortadella slices over the olive salad. Then layer the provolone and salami. Mound the remaining olive salad over that and cover with the top shell. Wrap the sandwich tightly with plastic wrap and chill for at least 1 hour.

Cut the sandwich into wedges to serve.

ALABAMA-STYLE CHICKEN SANDWICHES with WHITE SAUCE

Alabama-Style Chicken Sandwiches with White Sauce

2 cups mayonnaise
1/2 cup prepared horseradish
1/4 cup apple cider vinegar
2 tbsp. sugar
4 tsp. kosher salt, plus more to taste
1 tbsp. ground black pepper, plus more to taste
1/2 tsp. cayenne
2 1/4 tsp. sweet paprika
1 1/2 tsp. garlic powder
3/4 tsp. celery seeds
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1 4-lb. chicken, spatchcocked or quartered
8 white hamburger buns
Dill pickle chips, for serving

 In a bowl, whisk together mayonnaise, horseradish, vinegar, sugar, 3 tsp. salt, 1 1/2 tsp. pepper, and cayenne. Place half sauce in another bowl; set one aside for basting and one for serving. Mix remaining salt and pepper with paprika, garlic powder, celery seeds, cumin, and coriander in a bowl; set rub aside.

Prepare your grill using apple wood chunks or chips. Season chicken with the rub mixture, and place it, skin side up, on grill grate. Maintaining a temperature of 225-250 F (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature), cook, turning once and basting chicken with sauce every 20 minutes, until a thermometer inserted in the thigh (not touching the bone) reads 175 F, about 1 1/2 hours. Remove chicken from grill; let rest, covered loosely with foil, for 10 minutes.

Shred the chicken meat with forks and discard bones and skin. Divide chicken among buns and top with remaining sauce and pickle chips.

FRIED CATFISH SANDWICHES

Fried-Catfish Sandwiches 

Moist, juicy catfish, coated with cornmeal and fried crisp, makes a delicious sandwich on a crusty roll with peppery mayonnaise. If you're not in a sandwich mood, skip the roll, but don't hold the mayo: It makes a fine dipping sauce for the fish.

1/2 cup mayonnaise

3/4 teaspoon fresh-ground black pepper

1/8 teaspoon cayenne

4 large crusty rolls, split

3/4 cup cornmeal

1 1/4 teaspoons salt

1/2 teaspoon dried thyme

2 pounds catfish fillets

2 eggs, beaten to mix

1/4 cup cooking oil

3 cups tender greens, such as spinach or leaf lettuce (about 2 ounces)

In a small bowl, combine the mayonnaise, 1/2 teaspoon of the black pepper, and the cayenne. Spread the mayonnaise mixture on the rolls.

In a shallow bowl, combine the cornmeal with the salt, thyme, and the remaining 1/4 teaspoon black pepper. Dip the fillets into the beaten eggs and then into the seasoned cornmeal. Shake off the excess cornmeal.

In a large nonstick frying pan, heat the oil over moderate heat. Add the cornmeal-coated fish and fry, turning once, until golden on the outside and just done in the center, about 4 minutes per side for 3/4-inch-thick fillets. Drain the fish on paper towels. Sandwich the catfish and greens in the rolls.

NOTES Fish Alternatives Substitute moderately firm, lean fillets for the catfish. Scrod, rockfish, ocean perch, haddock, or tilefish are good options.

SUGGESTED PAIRING

These laid-back catfish sandwiches will be great with beer or with a straightforward, gulpable red wine. Choose a Gamay from California or a Beaujolais from France, which is also made from the Gamay grape. Chill the wine slightly for maximum enjoyment.

PULLED PORK SANDWICH

Pulled Pork Sandwich

4 lbs. pork shoulder roast, boneless

1 tbsp. butter

1 ½ yellow onion, sliced

4 cloves of garlic, sliced

2 tbsp. dark brown sugar

2 tbsp. Slap Ya Mama Original Blend

12 oz. BBQ Sauce (We used Jay D’s Louisiana Barbecue Sauce)

8 hamburger or brioche buns

Coleslaw:

green cabbage, ½ head or 3 cups, shredded

1 tsp. Slap Ya Mama Hot Blend Seasoning

red cabbage, ½ head or 3 cups, shredded

¾ cup mayonnaise

2 tbsp. apple cider vinegar

1 large jalapeno, sliced

½ small red onion, sliced

1 carrot, peeled and shredded

Directions 

Season the roast with 2 tbsp. of Slap Ya Mama Original Blend Seasoning, being sure to cover it evenly.  In a large skillet over medium-high heat, add butter and roast.  Brown all sides of the roast and set aside.  In the same skillet, reduce heat to medium; add onions and garlic and sauté until onions are tender.  Add just enough water to cover the bottom of the skillet, stir in dark brown sugar, being sure to scrap the bottom of the skillet to help bring up remnants of the browned pork and onion/garlic mixture.  Bring to a light boil then remove from heat.  Place roast in the slow cooker and pour contents of the skillet over the roast.  Cook on low for 8 hours.  Once cooked, remove from the slow cooker and let rest for 20 to 30 minutes.  Using 2 forks, pull roast apart into small slices or chunks.  Toss with BBQ sauce to desired taste, serve on buns and top with coleslaw.

Directions for Coleslaw

Combine the cabbage, jalapeno, onion and carrots in a large bowl.  In a small bowl, whisk together the mayonnaise, vinegar and Slap Ya Mama Hot Blend Seasoning.  Add dressing to cabbage mixture and toss well.

PEPPERED HAM SALAD SPREAD

Peppered Ham Salad Spread 

3 cups diced cooked ham 

1/2 cup minced green onions 

3/4 cup minced celery 

1/4 cup minced black olives 

2 tablespoons minced pimientos 

Mayonnaise 

1 tablespoon hot sauce or to taste 

Black pepper to taste 

Worcestershire sauce to taste

Party crackers or small slices of rye bread 

Finely chop the ham in a food processor. In a mixing bowl, combine the ham with the rest of the ingredients (except the bread). Cover and chill for an hour before serving. Serve with the party crackers or rye.

CATFISH SALAD

Catfish Salad in Pita

2 U.S. Farm-Raised Catfish Fillets, cooked and flaked

1 tablespoon Cajun seasoning

1 red bell pepper, diced

1 green bell pepper, diced

1 cup celery

1/2 red onion, finely diced

1/2 cup green onion, thinly sliced

1 cup mayonnaise

1 tablespoon hot sauce

Salt and pepper to taste

4 whole-wheat pita rounds, split and opened

8 green leaf lettuce leaves

1 large tomato, sliced (optional)

Sprinkle cooked catfish with Cajun seasoning.

Combine catfish, bell peppers, celery, onion, mayonnaise, hot sauce, and salt and pepper in bowl; mix well.

Place lettuce leaf and tomato slice in each pita half; spoon in catfish salad.

Serves 8

ROAST BEEF PO'BOY with DEBRIS GRAVY

I’ve found that I like a mixture of Beef Stock, Chicken Stock, and water for my braising liquid. The reason I don’t use straight Beef Stock is that I make an extremely rich one, and I reduce my gravy instead of using a thickening agent. When all is said and done, the gravy was just too much of a good thing, too intense. This way comes out just right. Extremely Beefy and delicious!
Here is the recipe:

Roast Beef Po’ Boy with Debris Gravy 

For the Roast:
1 Beef Chuck Roast (this one was 2 ½ pounds)
2 Garlic Cloves thinly sliced
Kosher Salt & Black Pepper
Cayenne
3 Tbsp Lard or Vegetable Oil
1 Small Onion, Diced
1 Small Carrot, Diced
1 Cup Beef Stock
1 Cup Chicken Stock
Water if necessary
2 Tbsp. Worcestershire Sauce
1 Tbsp Hot Sauce
2 Sprigs Fresh Thyme
1 Fresh Bay Leaf
Kosher Salt and Black Pepper to taste

Cut small slits into the roast, about every 3 inches, try not to pierce all the way to the bottom. Stuff the sliced garlic into the slits.
Season the Roast very liberally on all sides with the Salt & Black Pepper, season with Cayenne to your taste, I don’t use much.

Heat the fat in a heavy bottomed Dutch Oven over high heat, when the oil starts to smoke, wait a few more seconds, then carefully add the Roast cut side down. Brown very well on all sides, without burning it. Remove to a plate.

Drain off all but 1 Tbsp of the fat in the pan, add the onions and carrots, cook until the onions just start to brown, place the roast back in the pan, then add the stocks. Finish, if necessary, with enough water to bring the cooking liquid 3/4 of the way up the roast. Add the remaining ingredients. Bring to a boil, then back down to a simmer. Simmer covered for 3-4 hours or until the meat falls apart by staring at it.

For the Debris Gravy:
Carve the meat into very thin slices, it will be hard to do and will fall apart, that is good. All of the bits and pieces, that fall off are your Debris (pronounced DAY-bree.) Add all of the bits and chunks to you cooking liquid after skimming off the fat from the surface, keep the carved meat with a little liquid on a warm plate, covered tightly with plastic wrap. Bring the gravy to a full boil and reduce until it coats the back of a spoon. Season to taste with salt and pepper.

For the Po’ Boy:
New Orleans Style French Bread (Po’ Boys are generally about 9-10 inches long per sandwich. As you can see I made mine a bit smaller, shame on me.) Cut the bread 3/4 of the way through leaving a hinge (as seen in the background of the pic.) I find the hinge makes for slightly, easier eating.
Shredded Lettuce (or Cabbage a la Mothers)
Mayonnaise
Roast Beef (see above)
Debris Gravy

Slather the bread with a very generous portion of Mayonnaise on the inside of the upper and lower halves. Place about a cup of Shredded Lettuce on the bottom half. Cover the lettuce with a generous portion of the “sliced” Beef. Drown the beef with Debris Gravy.

CRAWFISH DIP

CRAWFISH DIP

Serve cold or heat in oven till hot and bubbly through.  Also a great sandwich filling.

1/2 cup butter

2 pounds crawfish tails, with fat

4 (8 ounce) packages cream cheese, room temperature

1 bunch green onions, chopped

1 cup mayonnaise

1/2 teaspoon hot pepper sauce, or to taste

1 teaspoon Worcestershire sauce, or to taste

Melt butter in a large skillet over medium heat. Add half of the green onions, and cook until wilted. Add the crawfish tails, reduce heat to medium-low, and simmer for about 10 minutes. Set aside to cool.

1. In a large bowl, stir together the cream cheese and mayonnaise until well blended. I like to use an electric mixer. Season with hot pepper sauce and Worcestershire sauce until the mixture is pink in color. When the crawfish have cooled slightly, stir them and the butter into the dip along with the rest of the green onion. Mix well, cover and refrigerate overnight to properly blend the flavors.

CATFISH LOAF

It's just a plain good, humongous po boy really. Casamentos on Magazine calls all it's sandwiches "loaves"

1 big loaf of french or italian bread or two normal sized loaves, a 2-lb loaf is perfect
2 lbs. of catfish fillets (guess what, nuggets are perfect for this)
Cornmeal
1 tsp Tabasco sauce
Juice of 1/2 lemon
2 Tbsps Worcestershire sauce
2 cups catsup
Butter
1 Bermuda onion
6 small, sour pickles
1 small jar olives

Visit your favorite seafood store or deli and purchase 2 lbs. of catfish fillets. Cut the fillets into small pieces, about 1 1/2 inch cubes. Roll in cornmeal and fry in deep fat until brown. When cooked, drain on paper towels and keep in a warm place.
Combine Tabasco sauce, lemon juice, Worcestershire sauce and catsup.

Cut the bread in half lengthwise. And pull out the soft part of the bread, leaving only the crust. Use the excavated bread for whatever. Butter the bread on the inside-both top and bottom. Toast, cut side up in a 350 degree oven. Coat inside of toasted loaf and inside of top crust with the sauce mixture.

Slice the Bermuda onion and small, sour pickles. Open the jar of olives. Layer the bottom of the loaf with fish, onion, sauce, pickles, and olives. Repeat layers until everything is used. Replace the top crust.

Wrap in parchment paper or aluminum foil and bake at 300 degrees for 10 minutes. Remove from paper and serve hot.