This show is sooo much better than the drama infused reality crap on TV where they don’t teach anything. This is very instructional, clear, concise and just the right amount of personality.
I made the chicken sauce piquant dish tonight. It was unbelievably good! The chicken was so tender, but wasn’t falling apart. I will be making this again and again!
New Orleans born and raised and I really appreciated the authenticity of the po'boy and the telling of the history! Would've loved to have seen a Randazzo's vs. Haydel's for the King Cakes, need to settle an age old debate for my family
" Hello from New Iberia, Louisiana. My stepmom is a Gretna native and she made Crawfish Bisque for me and I watched her every move with this delicious recipe. I'm now 62 years of age and this was when I was 18 years of age ! I'm a 💯% Cajun but I am grateful for New Orleans connection via my stepmom. Have a great day today ! "
The 'trick' of coring the head of lettuce is a very old restaurant trick. Some cooks have claimed it causes the edges to brown (people claim cutting it with a knife causes that too) but I have never seen it unless it is sitting around. It was funny when a young cook saw the salad lady do that to lettuce and he tried it with a head of cabbage - it doesn't work but he didn't learn that right away. LOL. Trick with tomatoes I learned from Jacques Pepin and Julia is right about putting shrimp in the deep fryer, I have seen many busy cooks burned that way - always use tongs. Great episode.
yes the shrimp is crispy and nice size, unfortunately the bread is wrong, specially that it has been toasted, he is making a plain old shrimp sub sandwich. not a real po boy.
I like remoulade on crab cakes and I realize that many restos use it on Po' boys however I did a couple of Po' boy crawls during visits to New Orleans. None of the oldest shops use remoulade. They did mayo on the bread; ketchup and hot sauce on top of the shrimp and oysters.
I find that sometimes they have both the simple and the complete, complex ones. I personally like the simple but still delicious ones better for me as it's easier.
As a white guy who married into a Mexican family, I got duped into that once. The ole "Ensure the white boy gets the baby so he buys the ______ for the next party" trick. In my case it was the meat. LOL
I like the po’ boy recipe. When I make them I pull out some of the insides of the roll to create a “boat”. That way I can get more filling inside especially those yummy shrimp!
I use to live in New Orleans in late 70s. Had my first Po Boy Catfish there. Then had last one in Calif. Bourbon St knows their sandwich. Missed it terribly. Think ill fly there as soon as it safe😷. Some Beignet too.
Looks delicious. Once I moved west, my frequent trips to NOLA ended and I miss the food. King cake in August? Why not? Guess it's never too early to prep for Mardi Gras. 😀 my favorite NOLA sweet treat is bananas foster, but you may have done that before.
I thought everyone knew the trick to core iceberg lettuce! Y'all make me feel old when I realize maybe the generation under me never learned it, lol. I guess iceberg has mostly been out of favor the last 20 or so years, but back when I was young, we didn't have so many choices.
Lived in Louisiana all my life and everyone know you can't duplicate a New Orleans Po'Boys anywhere except here in south La., because the taste is all in the water they make the french bread with. Nobody knows why, but all the experts claim that's what it is.
Every time I have visited New Orleans, I have found that it appears that one bakery totally dominates the poor boy sandwich bread market. They seem to deliver to all of the places in town. I cannot remember the name now but I will look into this and advise later.
Looks like Marseilles www.surlatable.com/pro-1606409-cass-round-oven-1325-qt/1268689.html?mrkgadid=1&mrkgen=gpla&mrkgbflag=0&mrkgcat=cat&acctid=21700000001683301&dskeywordid=92700055855847842&lid=92700055855847842&ds_s_kwgid=58700005772057823&ds_s_inventory_feed_id=97700000008343482&dsproductgroupid=927252015736&product_id=1268689&merchid=5755698&prodctry=US&prodlang=en&channel=online&storeid=%7bproduct_store_id%7d&device=m&network=g&matchtype=&locationid=%7bloc_phyiscal_ms%7d&creative=45091876901&targetid=pla-927252015736&campaignid=206388101&adgroupid=9917021141&&affsrcid=AFF0005&creative=45091876901&device=m&matchtype=&gclid=EAIaIQobChMI6rellLfW6wIVC9vACh2u6wlFEAQYESABEgKQcfD_BwE&gclsrc=aw.ds
Sun Block Not only yes, but hell yes. Many of us from that area have our favorite sources. Do they have unique tokens? Are they fresh, soft, and authentic? To be honest, I am writing this before seeing the full episode
Oh yes - we had about 5 - 8 delivered to our office every year from clients that live in New Orleans. Super weird cake with the baby and the colored sugar. I don't like it.
Remoulade is a classic. New Orleans made it their own and didn't try hard enough. A poboy though only has mayo, pickle, lettuce, tomato. Some use hot sauce because it's fried. Also, no need for standard breading procedure. Soak dry and cleaned product in good, thick buttermilk and then directly into cornflour seasoned. Fry. Never use giant shrimp or "prawn" The real key is small, white shrimp. 60-80 count. If we have to use 30-40 count, split lengthwise and doubles the number, right? Soak in buttermilk brine, toss in dry cornflour that's been seasoned. Maybe add 15% cornmeal to the breading but not authentic. I can talk about this all day long. Spend more time on the bread. No other area will ever have the french bread we have in LA. None. And the bread is the key. If we don't have the real poboy bread, we don't have a poboy.
I have never eaten shrimp po' Boys and have never eaten the other dish either, but have eaten some dishes served in Louisiana while stationed there in Bossier City.
So for those in new Orleans, where Mardi didn't start (it started in Mobile, Alabama) and thus dont know the traditions, the Mardi Gras season starts on January 6, or epiphany, and stretches till Mardi Gras day, or fat Tuesday, which is the day before ash Wednesday. Mardi Gras is the season of feasting and festivities before the season of fast, lent. Lent last for 40 day up to Easter and then 50 days later is the feast of pentecost. And yes the baby in the king cake is to represent Jesus and the epiphany, because after the wise men came and told herod, mary and Joseph had to hide baby Jesus, thus it is hidden in the cake.
The "baby" in the king cake DOES NOT represent (the baby) Jesus, many years ago in New Orleans, a bakery which baked king cakes used plastic trinkets for the tradition we're discussing here, ran out of them, so the salesman who supplied them with the trinkets had a supply of little plastic babies so that particular bakery used them as a substitute, THAT'S how the tradition was started! ⚜️⚜️⚜️
I am glad cooking shows decided to get less preachy about washing your hands after handling meat. For awhile it was obnoxious. Guess they still have to add it in at times.
I don't like king cake. I was born and raised in Maine and we had or I should say my mother made chicken sauce picante and her side of the family was from Canada. She must have read it in a magazine.
QUESTION; In my entire life, Cajun spices, etc. are the ONLY flavors I despise. Can anyone PLEASE tell me what particular spice(s) they are? Same when I ate a "blackened" steak. I absolutely loathed it. Thanks y'all.
@@kylechalve Interesting! I'll have to get some. And, in all my life, I've never really tasted much of anything at all when it comes to regular paprika. Thank you for that information. Have a beautiful weekend. 😃
The chicken piquant sauce sounds delicious. But, WHY overcook tiny bits of thigh meat, from SKINLESS/BONELESS pieces?? How can there be any chicken flavor, or texture, left? Thank you for the sauce recipe. I'll try it. But, I'm going to seriously adapt the procedure, using whole BONE IN/SKIN ON chicken. Brown, and bake. Retain some CHICKEN, in the chicken dish.
@@christopherharris3229 Ah, thanks. I've looked at other recipes. All of the sauce mixes do sound good, to me ... including the one presented here. However, I noticed that all of the other recipes called for chicken, cut up into pieces. No other recipe called for "minced" bits of chicken flesh. I only use boneless/skinless chicken for Kebabs, Stir Fry, etc.. Otherwise chicken retains flavor, moisture and shape, with bone/skin.
We could go round and round. Nonetheless, you've made a good-looking sandwich. I will debate the poboy though until the cows come home. PS: They never do.
I live in the Sauce Picaunt Capitol of the World (Raceland, LA) that Sauce Picaunte would be thrown out. You got to cook that seasoning way longer. No one fries their chicken either.
My family has been here since the 1680’s. I like this show but y’all messed up with these New Orleans staples. Shrimp poorboy: NEVER batter the shrimp.Dredge in seasoned flour and corn meal ONLY! Use a shrimp peeler. Removes shell and vein. We say “dressed” for a poorboy which means lettuce, tomato, pickles and mayo. Hot sauce (Crystal brand) on the table. That bread roll. Ugh! Ain’t no poorboy. That’s a shrimp sandwich at best. We’d say it’s Yankee. King Cake: WOW! Where to begin? So much wrong. It IS about Epiphany it’s a King’s cake as in the 3 wisemen. Too much to correct. That was cringe worthy. Sauce Piquante: Not bad but honey we do eat alligator but not squirrel in New Orleans. Been watching True Blood box set? So glad you didn’t try to tackle Creole/Cajun cuz you’re going to mess that all up. This is why we never eat in a New Orleans-style restaurant when out-of-town. Just go visit and enjoy yourself. Bon Appetit!!!
Honey you sweet as Haydel’s King Cake. But in the City of N.O. we don’t eat NO squirrel. But the dog chases them in City Park. In the country it’s different. The show WAS about New Orleans not Louisiana. 🦞
@@klfjoat " Cest si Bon, Cher ! " 👍 Greetings from New Iberia ! I grew up eating squirrel because my Dad was an avid hunter. I preferred squirrel over wild rabbit. Have a great day today ! "
to all ya'll folks out there... This "Chef" lost me at toasting the freaking bread! You don't toast the bread! Never in the freaking history has a po boy been toasted! (what the *^&%?) yeah i get it he can't get "french bread" where ever he is at! He thinks he is making a po boy. But really in actuality he is making is a SUB, with that bread! The way we do it here in New Orleans, we use French bread, which known for its crisp crust and fluffy center. BUT HE IS SO WRONG by TOASTING! And calling this a po boy! Daring to even calling it one. AND Never in the history of the po boy has remoulade been an ingredient added to the po boy. traditionally lettuce, tomato, pickles mayonnaise, with option of being asked "ya'll want ketchup and hot sauce?
I can’t understand why people have such a problem peeling shrimp 🍤. And the lettuce? He’s just now learning how to take out the core! Losing confidence!
