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

tablespoons flour, cinnamon, mustard, and vinegar in a medium saucepan over medium heat. Cook, stirring constantly, until the mixture is smooth, about 8 minutes. Then add the pineapple juice. When the mixture begins to lightly boil, reduce the heat to simmer, and continue stirring for another minute.
4}   Baste the scored ham with the glaze mixture, and return it to the oven. Periodically baste the ham with more glaze until the ham reaches an internal temp of 160°F. Remove from the oven, let stand for 20 minutes, and carve slices for the sandwiches.
5}   Cook the mac ’n’ cheese according to package directions.
6}   In a small bowl, combine the remaining 2-1/2 tablespoons flour with the salt, pepper, and Cajun or Creole seasoning. Grease a 4-quart baking dish, and pour half of the cooked mac ’n’ cheese in. Sprinkle half of the flour mixture over the mac ’n’ cheese, and top with half of the butter and half of the cheese. Repeat with the remaining mac ’n’ cheese, flour mixture, butter, and cheese. Pour the milk over the top. Cover with aluminum foil, and bake at 350°F for 35 minutes. Remove the foil, and bake uncovered for an additional 10 minutes.
7}   Spread the mayonnaise across the bottom half of the bread. Layer with slices of glazed ham followed by a layer of baked mac ’n’ cheese. Dress with lettuce, tomato, and Creole mustard, smash down slightly, and slice into 2 to 3 sections to serve.

THE BAYOU ST. JOHN
    Charbroiled Oyster Po’ Boy
    “I’ve been all over the world. I love New York, I love Paris, San Francisco, so many places. But there’s no place like New Orleans. It’s got the best food. It’s got the best music. It’s got the best people. It’s got the most fun stuff to do.” — Harry Connick, Jr.
Serves 2 to 6
1/2 cup (1 stick) unsalted butter, very soft
1 pinch sea salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
4 tablespoons grated pecorino Romano cheese, plus more for topping
pinch of cayenne
pinch of white pepper
squirt of fresh lemon juice
1 teaspoon minced Italian parsley
12 freshly shucked large oysters on the half shell (increase number if they are small- or medium-sized)
1 (12-inch) loaf French bread, split
1}   Preheat an outdoor grill until very hot. Meanwhile, make a buttery cheese sauce by mixing together the softened butter, salt, black pepper, garlic, 4 tablespoons of the cheese, cayenne, white pepper, lemon juice, and parsley in a food processor. Pulse until smooth.
2}   Place the oysters, shell side down, on the hottest part of the grill, and let them cook in their own juices until they begin to bubble and their edges curl, 2 to 3 minutes. Do not overcook! Add a dab of the buttery cheese sauce on each oyster a minute or 2 before removing them from the grill. Lay the bread split side down on the grill, and toast until golden.
3}   Remove the oysters from the shells, and place on the bottom half of the bread. Sprinkle some pecorino Romano cheese over thr top, close the sandwich, and cut into 2 sections for a meal to serve. Divide into 6 sections for appetizers.

MY CITY
    This is for my city, for the passion that grows inside . . .
    For Old Man River’s holy waters, muddy, deep, and wide!
    The moss-draped, ancient oaks of Audubon and City Park . . .
    The skyline from the Algiers’ Ferry after dark!
    This is for my city, and to her fierce will to survive . . .
    Came damn near close to drowning, bet your brass she’s still alive!
    The carriage rides and streetcars, depth of character and joy . . .
    A Mardi Gras of memories that time just can’t destroy!
    The best food and music! A jazzy jewel of the South . . .
    She’s divine and delicious! Curse her not! Yeah, watch ya mouth!
    This is for my city, with flaws and all, She brings me pride . . .
    For Old Man River’s holy waters . . .
    Muddy,
    Deep,
    and
    Wide!

BOY OH BOY: IF IT SWIMS, COOK IT!
    “New Orleans, more than many places I know, actually tangibly lives its