Tag: main course
Fried Shrimp Po’Boy
Fried Shrimp Po’Boy
The Po’Boy is a traditional sandwich from Louisiana. It is said that the po’boy was created in the early 1900’s to feed striking streetcar workers. The original sandwich consisted of French bread filled with fried potatoes and gravy. Po’Boys today are filled with fried shrimp, fried oysters, fried catfish; just to name a few. A dressed po’boy will have lettuce, tomatoes, pickles, and remoulade sauce.
Ingredients
Fried Shrimp
- 1 lb 26/30 shrimp peeled and deveined; tails removed
- 1 tbsp creole seasoning
- 1/2 cup buttermilk
- 2 tbsp hot sauce
- 3/4 cup flour
- 1/2 cup white cornmeal
- vegetable oil for frying
Remoulade
- 1 cup mayonnaise
- 2 tbsp pickle relish
- 1 tbsp lemon juice
- 2 tsp hot sauce
- 2 tsp capers chopped
- 1 1/2 tsp paprika
- 1 tsp dijon mustard
- 1 tsp Worcestershire sauce
- 3 garlic cloves minced
Po’Boy
- French baguette toasted
- lettuce shredded
- tomatoes sliced
- pickles
Instructions
- Mix all of the remoulade ingredients together. Refrigerate until ready for use.
- Season the shrimp with 1 tsp of creole seasoning.
- Mix together the flour, cornmeal, and 2 tsp of the creole seasoning.
- Mix together the buttermilk and hot sauce.
- Add the shrimp to the buttermilk.
- Dredge the shrimp in the flour mix.
- For an extra thick breading, dip the shrimp back in the buttermilk, then the flour mix.
- Heat up 1/2” of oil in a sauté pan over medium high heat. Add the shrimp to the oil, making sure to not overcrowd the pan.
- Fry the shrimp for 2-3 minutes a side.
- Drain the grease on a rack. Season the shrimp with the rest of the creole seasoning.
Sandwich Assembly
- Spread a liberal amount of remoulade across both sides of the baguette.
- Top with lettuce, tomatoes, and pickles.
- Top with some fried shrimp.
Peev Choj
Peev Choj
Peev choj, pronounced “peng chaw”, is the Hmong equivalent of the famed Korean noodle dish japchae. This dish uses sweet potato noodles, also known as glass noodles. The noodles are stir fried with pork, bamboo shoots, carrots, and mushrooms and tossed with a savory soy/oyster/fish sauce.
Ingredients
Sauce
- 1/3 cup light soy sauce
- 1/3 cup oyster sauce
- 1/4 cup fish sauce
- 1/2 tsp black pepper
Stir Fry
- 1 lb ground pork
- 1 medium carrot julienned
- 4 oz oyster mushrooms sliced
- 1 cup red cabbage or bamboo shoots; chopped
- 4 green onions chopped
- 14 oz dried sweet potato noodles
- 1/2 bunch cilantro chopped
Instructions
- Mix the sauce ingredients together. Set aside.
- Bring a pot of water to boil. Cook the sweet potato noodles according to package directions. Drain and rinse under cold water. Set aside.
- In a large wok or sauté pan, brown the pork over medium high heat for 6 minutes.
- Add in the cabbage and mushrooms. Cook for 5 minutes.
- Add in the noodles and carrots.
- Pour in the sauce. Cook for 2 minutes.
- Turn off the heat. Stir in the green onions and cilantro.
Spicy Chicken and Green Beans
Spicy Chicken and Green Beans
This Burmese stir fry has its influences based from Chinese, Thai, and Bangladeshi cuisine; with all of the mentioned countries bordering. Including prep time, this meal is ready in less than 30 minutes. You can also substitute tofu for chicken if you want the stir fry to be vegan.
Ingredients
- 12 oz boneless skinless chicken thighs cubed
- 2 tsp cornstarch
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3/4 tsp five spice powder
- 1 tbsp vegetable oil
Stir Fry Sauce
- 2 1/2 tbsp light soy sauce
- 2 tsp honey
- 2 tsp rice vinegar
- 2 tbsp shaoxing cooking wine
- 2 tsp chili garlic sauce
Stir Fry Vegetables
- 6 oz green beans trimmed
- 1 small red bell pepper cut into 1/2” strips
- 1 small onion cut into 1/2” strips
- 4 garlic cloves sliced
- 1 large red jalapeños thinly sliced
- 12 Thai basil leaves chopped
Garnish
- peanuts crushed
- green onions chopped
Instructions
- Prep all of the ingredients. Mix all of the sauce ingredients together. Season the chicken with the spices.
- Heat up the cooking oil in a sauté pan or wok over medium high heat. Sear the chicken for 3 minutes a side. Remove from the pan.
- Add in the green beans, peppers, and onions. Sauté for 5 minutes.
- Make a well in the center and add the garlic and chilies. Sauté for 1 minute.
- Add the chicken back in, along with the sauce. Cook for 4 minutes.
- Turn off the heat and stir in the basil.
