New Orleans Cuisine - The Po' Boy
Usually when I get to New Orleans, I mean, as soon as my plane lands, I'm clammering to get into the city for something to eat, usually a Muffuletta or Po' Boy to start, or maybe a dozen oysters from Felix's; something I can get into my face, quick. Hey Cabbie, I'm starving. Can you use the shoulder? My trips to New Orleans are eating trips, I mean like nine meals a day, with stops at Felix's or Desire for some Oysters in between. I like Felix's because you can just stand at the bar shoot the shit with the shucker's, eat your oysters and head back out. Last time I was down, the first meal was a Po' Boy from Johnny's, Fried Shrimp; it was busy so I got my order and sat in the street like a common Hobo with a big grin on my face, chomping away and sipping a go-cup of Abita Amber! It felt like home.
Now when it comes to Po' Boys, I'm a purist. There are a few restaurant that could make a half-way decent Po' Boy here, but they F@$k with it too much. One place uses Cole Slaw, another puts cocktail sauce on it!!?? Come on man, don't get fancy on me! No Remoulade sauce, no Chipotle mayonnaise, just a dressed Po' Boy, you're killing me! I bet if someone opened a straight up Po' Boy shop here in Michigan, if the location was right, they would clean up! The restaurants that serve them here try to make it Gourmet, I just want to grab 'em and shake 'em! It's called a Po' Boy, knock it off already! Mayonnaise, Creole Mustard, Shredded Lettuce, Pickles, sometimes Tomato, Filling, hot sauce on the table.
The recipe later.