Скачать или смотреть Muffalatta and Shrimp Po’ boy | Emeril Lagasse

We love our sandwiches here in New Orleans. You just can’t get a great Muffalatta or Po’ boy anywhere else…unless, of course, you make them at home following our recipes! Our sandwiches won the stamp of approval from guest Justin Kennedy, manager of the famous Parkway Bakery and Tavern, on a recent episode of Emeril Cooks.



Muffalatta



1 cup black kalamata olives, sliced

1 cup queen stuffed olives, sliced

2 tablespoons minced shallots

2 teaspoons minced garlic

2 tablespoons finely chopped carrot

2 tablespoons small diced celery

2 tablespoons chopped parsley

1 teaspoon crushed red pepper

½ teaspoon Italian Seasoning herb blend

3/4 cup extra-virgin olive oil

Two 8- or 10-inch round Muffaletta loaves or other seeded Italian bread 

4 ounces Provolone cheese, thinly sliced

4 ounces Mozzarella cheese, thinly sliced

4 ounces cotto salami, thinly sliced

4 ounces smoked ham, thinly sliced

4 ounces Genoa salami, thinly sliced



In a mixing bowl, combine the first ten ingredients and mix well.



Split the Muffaletta loaves in half and spoon half of the olive salad over the top cut side of each loaf.  Brush any olive oil remaining in the bowl on the bottom cut sides. 



Place the cheeses and meats evenly over the olive salad on each sandwich, then place the bottom half of the bun on top to form an upside down sandwich. Carefully flip the sandwiches over, cut into quarters, and serve.


Shrimp PoBoy with Hot Sauce Vinaigrette


1 1/2 pounds medium shrimp, 21-25 count per pound, peeled and deveined

6 tablespoons Crystal hot sauce

1/4 teaspoon Worcestershire sauce

4 tablespoons vegetable oil, plus oil as needed for frying

4 pieces poboy bread, each about 8-inches long

2 tablespoons unsalted butter, softened

2 cups all purpose flour

2 tablespoons kosher salt

2 tablespoons Emeril’s Essence, or other Creole Seasoning

1 teaspoon ground white pepper

Creole Mayonnaise, for dressing sandwich

1 medium tomato, thinly sliced

Sliced spicy pickle chips

1 cup thinly sliced iceberg lettuce


Toss the shrimp in 4 tablespoons of the Crystal hot sauce, making sure they are coated evenly. Set aside while you prepare the Crystal vinaigrette.


Preheat the oven and position a rack about 6-inches from the broiler unit. Preheat a deep fryer to 380 degrees F.


Make the Crystal Hot Sauce vinaigrette:  In a small bowl, whisk the remaining 2 tablespoons of the Crystal hot sauce together with the Worcestershire. Little by little, drizzle in the oil to form a smooth emulsion.


Cut the pieces of bread in half and spread the cut sides of each piece with the butter. Place the bread under the broiler until lightly toasted and crisp, about 2 minutes. Remove and set aside while you cook the shrimp.


Combine the flour, kosher salt, 2 tablespoons Essence, and white pepper in a large bowl and whisk to blend. Dredge the shrimp in the seasoned flour, shaking off any excess, and fry the shrimp in small batches until crisp and golden, about 2 minutes. Remove the shrimp from the oil and let any excess oil drain briefly. Season the fried shrimp lightly with Emeril’s Essence.  


Assemble the sandwiches by spreading both cut sides of the bread with the Creole Mayonnaise. Layer the tomato slices and pickle slices on the bottom portion of the bread, then divide the shrimp evenly among the sandwiches. Toss the iceberg lettuce with the Crystal vinaigrette and place on top of the sandwiches. The sandwiches can be served while the shrimp are still hot or room temperature.


Creole Mayonnaise

1 ½ cups mayonnaise

3 tablespoons Creole mustard, or other whole-grain spicy mustard

1 ½ tablespoons prepared horseradish

2 tablespoons minced green onions

¼ teaspoon cayenne

1 teaspoon minced garlic

Pinch of salt


Combine the mayonnaise, mustard, horseradish, green onions and cayenne in a small mixing bowl.

On a cutting board, mash the garlic and salt to a paste with the side of your chef’s knife. Add the garlic paste to the mayonnaise mixture and stir until thoroughly combined. Refrigerate until ready to serve, up to several days in advance.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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