Archive for the Category » Poor Boys «

Finger Food Friday: Roast Beef and Swiss Sliders

Growing up, one of my favorite poor boys was a four napkin roast beef and Swiss dressed. Four napkins, because that’s what it took to wipe the gravy trails from my forearms. Dressed, because in my world a poor boy is not a poor boy without a generous slather of mayo and layers of crisp shredded iceberg lettuce and thinly sliced tomatoes and dill pickles I’m not a hundred percent sure when and where the Swiss cheese came into play, as the roast beef-Swiss combo is not a New Orleans standard. But I think Papa, my [ ... ]

Fried Shrimp

After posting my Boiled Shrimp recipe, one of my devoted readers reached out to me via Twitter asking me to please share my Fried Shrimp secrets with her. I’m so glad she did because I thought I had already posted this one. My Fried Shrimp recipe really should have been one of my initial postings considering most NOLA babies cut their teeth on them–a popular Friday night dinner, local kid’s menu and weekly school lunch item. Finally, here it is. As I’ve written about before, I believe different types of seafood need different batters to not only enhance [ ... ]

Finger Food Friday: Fried Soft-Shell Crab Poor Boys

The hubby and I have been together almost 20 years (I was really, really young when we starting dating. Wink! Wink!). And while we’re not the perfect couple, we do pride ourselves on working hard at keeping our relationship strong. A big part of that is carving out time for each other. We frequently schedule lunch dates and sneak in the occasional night out. But all those outings combined don’t come close to measuring up to the kidless weekends we share each year at the New Orleans Jazz Fest! We’ve been enjoying these date [ ... ]

Finger Food Friday: Fried Oysters

In New Orleans, dining out on Friday nights during Lent at any restaurant that serves seafood is, for lack of a better term, a sport.  That’s because the crowds are large, the waits are long and the weather is oftentimes questionable (a big issue when you’re forced to wait out in a shell parking lot).  A finely tuned playbook, complete with the abilities, expectations and limitations of each person in your party, is a must.  So are sandwich bags full of Cheerios (if you have little ones), cell phones with fun games (if you have middle ones) and a padded [ ... ]

Roast Beef

When I prepare roast beef, I start with the largest chuck roast I can find. I look for a six or seven pounder. If I can’t get my hands on one that size, I buy two smaller roasts that total about the same. Why so much you ask for my family of five? Well, in this house, roast beef is a cook once, eat thrice proposition! No ifs, ands or buts! That first meal is always a traditional roast dinner complete with Baked Mashed Potatoes and something green. The leftovers are then repurposed–in [ ... ]

Mid-City Meatloaf

Remember last week when I was talking about brown gravy and how I used to resort to the store-bought stuff when I didn’t have any pan drippings to work with and before I discovered beef base? Well, I also used to pair that store-bought gravy with, among other things, meatloaf made with a store-bought seasoning packet. Then I finally set aside the time to make a few different versions from scratch and have never looked back. Best part is, this scratch version takes only a few extra minutes to make. It all starts with equal parts ground beef, veal and [ ... ]

Finger Food Friday: Fiery Chipotle Shrimp

In New Orleans, we love our hot sauce.  The trinity of top local brands includes Tabasco, Crystal and Louisiana Hot Sauce.  Each has a loyal following.  My dad’s dad Beau, for instance, carried Tabasco everywhere he went and always had an emergency bottle stashed in his glove box.  I think he put it on everything but dessert.  The hubby is also a huge Tabasco man.  Me?  My favorites are Tabasco and Louisiana Hot Sauce with very specific uses for each.  Tabasco has more heat than Louisiana Hot Sauce and because of that it’s a must in my cocktail sauce and [ ... ]

Finger Food Friday: Chicken and Andouille Cocktail Meatballs

  I’ve been under the weather this week and yearning for a big bowl of warm, soothing and spicy gumbo. I just couldn’t find the time or energy to pull it together. So yesterday morning the thought came to me to prepare a knock off of my Chicken and Andouille Gumbo in finger food form. And here it is! What do you think? Okay. Not a fair question since you haven’t tasted it yet. But let me say, these meatballs rock. They’re light and flavorful and perfectly seasoned, especially when partnered up with the gravy (or sauce or whatever you want [ ... ]

Finger Food Friday: Rosemary and Smoked Gouda Pumpernickel Pull Bread

I never met a loaf of bread I didn’t like.  That’s probably because I grew up in a City whose good eating depends on it.  The poor boy and muffuletta, two casual sandwiches, were made famous by their bread.  As were “Lost Bread” or Pain Perdu, our version of French toast, and bread pudding in all its many incarnations.  Whether it’s used as the star of a meal, a mere vehicle to test the doneness of momma’s red gravy or as a prelude to an elegant dinner at a five star restaurant bread is always a welcome, if not expected, [ ... ]

Finger Food Friday: Roast Beef Poor Boy Dip

Trust me on this quirky and casual reinterpretation of the classic New Orleans roast beef poor boy.  I know it sounds weird and may even look a little off (there’s no French bread loaf), but it tastes familiar and is embarrassingly addictive.  You see, I was looking to create a new dip with a hometown twist.  And this happened.  If you’re having a hard time with the whole deconstructed poor boy thing, think of this finger food as a spin on the old school chipped beef or dried beef dip.  I had that once at a M*A*S*H finale party.  Do [ ... ]
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