Skip to main content

Abalone Po' Boy #OurFamilyTable


Today the From Our Dinner Table blogging group members are sharing seafood recipes. Hosts Christie from A Kitchen Hoor's Adventures and Heather of Hezzi-D's Books and Cooks wrote, "Are you crazy for crabs? Addicted to Ahi? This event is for you! Whether you do a Fish Friday or give up meat for Lent we could all use a little more recipes from the sea." As residents of a seaside town and members of a community-supported fishery, seafood is common on our table. I am always happy to add new seafood recipes for my rotation.

Today's Catch

Abalone Po' Boy

I wanted to share the history of the Po' Boy that I found because it's a great story. It's widely accepted that the sandwich was invented by brothers Clovis and Benjamin Martin who were streetcar drivers turned restaurant owners in the 1920s. When the other streetcar drivers went on strike, the Martins created an inexpensive sandwich of gravy and leftover beef pieces served on a crusty French roll and given out of the back of their restaurant. When a streetcar worker knocked on the back door, kitchen staffers would cry, "Here comes another po' boy!" The name stuck for the sandwich.

The Po'Boy is New Orleans' most famous sandwich that is typically made oysters. Not quite sure when it transitioned from leftover beef to oysters, but I've never heard of a beef po'boy. If you follow my blog, you'll know that - after a crazy evening in New Orleans nearly two decades ago - I developed a sensitivity to oysters. Half the time, now, I have an adverse reaction, so I don't often indulge in them.

Instead of the traditional oyster po' boy, I opted to create my own version made with local-to-me abalone from Real Good Fish, our community-supported fishery. The rice flour adds a little pliability to the coating, but still retains its crispness. If you have don't rice flour, use 1-1/2 C flour 1 C cornmeal and skip the rice. No worries!

Ingredients serves 4

Abalone
  • 1 C flour
  • 1 C cornmeal
  • 1/2 C rice flour
  • 2 t salt
  • 1/2 t cayenne pepper
  • 1 t garlic powder
  • 1 t paprika
  • 1/2 t dried oregano
  • 1/2 t dried thyme
  • 1/2 t freshly ground black pepper
  • 1 C buttermilk
  • 12 abalone (cleaned and prepped)
  • 2 T butter
  • oil for cooking

Rémoulade
  • 1 C mayonnaise
  • 2 scallions, thinly sliced
  • 1 garlic clove, peeled and pressed
  • 2 T freshly squeezed lemon juice (I used Meyer lemon because we have a tree)
  • 1 T prepared horseradish
  • 1 T whole grain mustard
  • 2 t hot sauce
  • 2 t Worcestershire sauce
  • 1/2 t celery seeds
  • 1/2 t paprika
  • 1/4 C chopped fresh flat-leaf parsley

Finishing
  • four 6" long rolls, split horizontally
  • shredded lettuce
  • sliced tomatoes
  • dill pickles
  • hot pepper sauce, optional

Procedure

Rémoulade
Mix all ingredients together. Set  aside.

Abalone
Mix all of the dry ingredients together in a bowl. Pour buttermilk in a bowl. And pour enough oil in the bottom of a pan to coat it in a 1/4" layer. Place butter in the oil and heat until melted. In the meantime, dredge abalone in the flour-spice mixture. Dip the abalone into the buttermilk, coating both sides. Return the abalone to the flour and turn to cover completely.



Place the abalone in the butter-oil mixture and cook until golden brown, approximately 2 minutes. Flip over and cook for another 2 minutes. Remove the abalone to a paper towel-lined plate to drain.


Finishing
Open rolls and smear the inside with rémoulade. Stuff the roll with lettuce, pickles, and tomatoes. Place abalone on top. Serve immediately with hot sauce, if desired.

Comments

  1. This sounds so good! I love remoulade with seafood. You have me hungry for one of your Po Boy sammies right now!

    ReplyDelete
  2. Oh man this sounds delicious! I love po boys and this one looks amazing

    ReplyDelete
  3. I haven't had a po' boy in forever - these look great!

    ReplyDelete
  4. I love that back history on Po' boys. Thanks so much for sharing.

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce