The Southern Po' Boy Cookbook by Todd-Michael St. Pierre Page A

trust me, it would be completely unacceptable to describe NOLA’s famous and fabulous food with any other phrase. If you’re the adventurous type, why not ask a local what po’ boy they would suggest and then visit a hole in the wall, small neighborhood, or corner bar. That way you’ll get to experience some true and traditional po’ boy culture, plus you’re bound to also be converted into a devout and fervent follower of that establishment. No time for neighborhood haunts? Most restaurants in NOLA also serve up a mean po’ boy (actually it’s hard to find a bad one in the city), and you’ll have this book to guide you in further exploration when you get back home.
Serves 2
Rémoulade Sauce
1 cup mayonnaise
3 tablespoons dill relish
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped chives
2 tablespoons chopped capers
2 teaspoons Creole mustard
1-1/2 teaspoons chopped shallot
1 teaspoon Louisiana-style hot sauce
Tomatoes
peanut oil, for frying
1 egg
1 cup milk
1 cup flour
1-1/2 cups cornmeal
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 medium green tomatoes sliced about 1/3 inch thick
Shrimp
1 tablespoon olive oil
1 tablespoon Cajun or Creole seasoning
1 pound jumbo (16-20 count) shrimp, peeled and deveined
Assembly
1 (12-inch) baguette, split
1 cup shredded lettuce
1}   To make the rémoulade sauce, combine the mayonnaise, relish, parsley, chives, capers, mustard, shallot, and hot sauce in a small bowl, mixing well. Cover and chill. For best results, prepare the night before.
2}   Attach a deep-fry thermometer to the side of a 6 to 8-quart cast-iron Dutch oven, and add enough oil to measure 2 inches deep. Over medium heat, heat the oil to 350°F.
3}   In a small bowl, whisk together the egg and milk to make an egg wash. Place the flour in another small bowl. Combine the cornmeal, salt, and black pepper in a third small bowl. Dredge the tomato slices in the flour, dip in the egg wash, and coat in the cornmeal mixture, tapping off the excess. Drop the battered tomato slices in the hot oil, and fry until golden brown, 3 to 5 minutes on each side. With a slotted spoon, transfer to paper towels to drain.
4}   In a medium bowl, combine the olive oil and Cajun or Creole seasoning. Coat the shrimp in the mixture. In a large nonstick frying pan over high heat, sauté until cooked through, about 2 to 3 minutes per side. Shrimp will turn pink and be firm to the touch when done.
5}   Place the cooked fried green tomato slices on the bottom half of the baguette, and layer the shrimp over the tomato, covering the entire half. Top with lettuce and then drizzle the rémoulade sauce over the lettuce. Cut into 2 sections, and serve immediately.

THE MAMA’S BOY
    Glazed Ham with Macaroni and Cheese
    As a proud mama’s boy, I speak from experience when I tell you this is one hell of a sensational Sunday supper. Thanks, Mama!
Serves 8 to 12
Glazed Ham
1 (8-pound) ready-to-eat smoked ham
1 cup brown sugar
2 tablespoons golden syrup
4-1/2 tablespoons flour, divided
1/2 teaspoon cinnamon
2 tablespoons Creole mustard
1 tablespoon cider vinegar
2 tablespoons pineapple juice
Mac ’n’ Cheese
2 (7-1/4-ounce) boxes macaroni & cheese dinner
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons Cajun or Creole seasoning
8 tablespoons (1 stick) butter, cut into small cubes
3 cups shredded cheddar cheese
2 cups milk
Assembly
4 (12-inch) loaves French bread, split
2 to 3 tablespoons mayonnaise
2 cups shredded lettuce
4 medium tomatoes, sliced
2 tablespoons Creole mustard
1}   Preheat the oven to 350°F.
2}   Line a roasting pan with aluminum foil. Wrap the ham in foil, and place in the pan. Reheat until an instant-read thermometer inserted into the thickest part of the ham registers 145°F, about 20 minutes per pound. Remove the ham from the foil, trim off any excess fat, and score a diamond pattern over the surface.
3}   Meanwhile, make a glaze by combining the brown sugar, syrup, 2