I’m slowly (but surely) perfecting my homemade po’ boy bread. It has the perfect thin, but crunchy, crust, with a warm, soft inside. I just need to work on my dough rolling skills. Even still, that lack of loaf perfection doesn’t stop me from enjoying an absolutely great ham and Swiss po’ boy. The ham has a nice little spicy kick, the cheese just starts to melt. All topped with crunchy fresh lettuce mixed with spicy Creole mustard and fresh chopped tomatoes.
I always grab a bag (or two) of Zapp’s chips to go with my po’ boys. They have the best crunch and flavor, plus it’s a tradition. The last time (sadly, a long time ago) I was in New Orleans I had Zapp’s with my po’ boys, so I do the same at home. Food memories like that are the best, you know?
There are a few food shows on TV that I cannot miss. Even though it’s not a cooking show, I just love Carnival Eats. The host, Noah Cappe, is quite funny and entertaining. I think he may have the perfect job: travelling around and enjoying the crazy foods he finds at fairs and carnivals. Like this Walking BBQ. This is a take on the classic Walking Tacos, which are bags of Fritos topped with taco meat. Walking BBQ consists of Fritos topped with… yep… you guessed it… BBQ. There aren’t any laws for what you can and cannot put in your Walking BBQ. I kept mine traditional, with just some leftover smoked pulled pork, homemade BBQ sauce, canned baked beans, and homemade slaw. It’s fun to eat and tasty at the same time. Win!
We devoured these BBQ Island Club sandwiches like I devoured the Margaritaville: The Cookbook where I found the recipe that inspired them. There’s nothing wrong with your standard good ole club sandwich. And these are your standard good ole club sandwiches… but with a twist. The dressing mix, as easy as it is, sets them apart. I made a big batch of the dressing and BBQ sauce mix for these BBQ Island Club sandwiches and kept it on hand for burgers and sandwiches. It’s a nice change and is also absolutely fantastic on a Reuben or pastrami sandwich.
Back in my college years I spent (too much) time at a local pool hall. It was quite the dive and that’s putting it pretty nicely. But I loved it. It was smoky, greasy, and definitely not fru-fru. Beer, pool and a simple menu that fit the atmosphere perfectly. Now, the menu might not have included pool room bologna burgers, but it should have. These are the perfect no-frills sandwiches. Don’t be shy with the Pool Room sauce, either. It’s got a nice kick and it’s messy. Remember my motto: messy is tasty. Make sure you have plenty of Pool Room sauce on hand. Slather up the bologna slices and buns real good. The biggest mistake would be to not achieve proper sauce dripping. It has to run down your chin, all over your hands, and down your arms. That’s why you don’t serve pool room bologna burgers with napkins – you’d need 40 of them. Grab a roll of paper towels instead.
This Hawaiian pork burger is exactly why we should be eating more pork burgers. Packed with flavor and finished with great toppings, every bite was a treat. I could’ve opted to grill the pineapple, but I love the taste of fresh pineapple just as it is. That sweet flavor along with the tangy BBQ sauce really went along well with the slightly herby patties. I’d make these Hawaiian pork burgers again. And again. I do recommend using a BBQ sauce with a slight smoky flavor. And a little spiciness wouldn’t hurt either since you’ve got that wonderfully sweet pineapple slice to contrast it.
Oh how I do love po’ boys. Guaranteed great bread, with a crunchy crust and soft insides. Fresh toppings that always pack a little kick. And a bag of Zapp’s chips. The perfect meal. This crab cake po’ boy more than hit the spot. Tender, flaky crab cakes on a homemade po’ boy roll, topped with a killer spicy lettuce mix.
The lettuce mixture on this crab cake po’ boy has become my standard po’ boy dressing. It has just the right amount of kick for me, and a little crunch. I pick up a head of iceberg lettuce, shred and chop it, and stuff it into a baggie in the fridge, always on hand when I need to make a po’ boy, which is quite often.
I made the bread myself, using a dough recipe that uses a bread machine. The bread is perfect in flavor and texture. But I admit, my dough rolling technique needs work. Sometimes I get perfect loaves, sometimes I don’t. I could substitute French bread, but honestly it’s not quite the same texture. Close, but not quite.
Well, yes, I do usually make my Philly cheese steak sandwiches with thin-sliced rib eye steak. But I came upon some nicely-priced beef tenderloin, and since I had some odd-shaped pieces left after trimming it to make filet mignon, I decided to cook up this crazy good deluxe Philly cheese steak. It’s like the classic, but with a really fancy twist. Super tender, super flavorful. I love the addition of garlic salt to this deluxe Philly cheese steak. It adds a nice different flavor beyond just salt and black pepper. Don’t go crazy with the garlic salt, but make sure to add enough to taste it.
There’s no doubt about it. It only took one bite and Anita and I both agreed: a deviled egg salad club sandwich is a fantastic thing. It is the combination of two classics, deviled eggs and a club sandwich. Crunchy bacon, creamy egg salad and fresh juicy tomato. Nothing fancy, but something mighty good. Perfect for a picnic or outing, too, since you can make all of the components ahead of time and just assemble the sandwiches at the park or wherever you’re going! We recently received an egg cooker as a gift. I was highly skeptical of it. I’ve had limited success with kitchen gadgets. Well, I admit when I’m wrong because the cooker makes the absolute perfect hard-boiled eggs (among other ways of cooking eggs). I cannot for the life of me get it to make a bad egg. They peel easily and without any damage to the eggs time and time again. It never fails. I absolutely love it.