Les Bons Temps for Roasted Shrimp Po'Boys

From mid-January to late February (or, in this year's case, early March), the celebration and anticipation of Mardi Gras leaves me craving the flavors of the South's coast and New Orleans (never mind that I have never actually been to NOLA, or even Mobile, during Mardi Gras).  It just seems right to eat Gumbo, Etouffee, Shrimp Creole or Bread Pudding during those few weeks.  It fits the weather outside, the duldrums of winter are losing their grip, and that deserves a celebratory, albeit comfortable meal.


I was all prepared to share my new favorite Shrimp and Grits, but we gobbled this Cajun-spice laden dish up before I had a daylight hour to photograph it (and while this delicious meal traditionally belongs to Charleston and the Lowcountry rather than NOLA and the Gulf coast, the recipe is from John Besh's My New Orleans and is his Cajun take on the Lowcountry favorite).  


In lieu of another Shrimp and Grits recipe, I have another delicious Cajun offering: Roasted Shrimp Po'Boys, which we shared with some friends who were in town last weekend.  I will say, I barely got a picture of this sandwich, and the one I took isn't all that enticing.  You'll just have to take my word for it; this sandwich is a flavorful taste of NOLA!  

Roasted Shrimp Po'Boys

Inspired by CBS News
Remoulade Sauce adapted from Cooking Light

1/4 cup reduced fat mayonnaise

1 tablespoon sweet (Vidalia) onion, minced

1 tablespoon fresh parsley, minced

2 teaspoons sweet pickle relish

2 teaspoons whole grain mustard

1 teaspoon capers

1/2 teaspoon hot sauce
2 12-inch soft French bread loaves
1 pound large wild shrimp, peeled
1 teaspoon Cajun seasoning (such as Tony Cachere's)
dash cayenne pepper
2 tablespoons cornmeal
3 tablespoons panko
1 tomato, sliced
green leaf lettuce 


Preheat oven to 375.  In a small bowl, combine the mayonnaise, onion, parsley, relish, mustard, capers and hot sauce, stirring to combine.  Set remoulade sauce aside.  Slice the French bread loaves in half lengthwise.  Place on a baking sheet.  


In a small bowl, combine the Cajun seasoning, cayenne, cornmeal and panko.  Add the shrimp and toss to coat.  Spread the shrimp in a single layer in a roasting pan lined with parchment paper.  


Place both the bread and the shrimp in the oven.  Roast for five minutes, then remove the bread and turn the broiler on high.  Broil the shrimp for three more minutes.  


While the shrimp are finishing in the broiler, spread the remoulade sauce on both halves of the bread.  Divide the shrimp between the two loaves, then top with lettuce and tomato.  Cut each loaf in half to make four sandwiches.  


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Pimento cheese is the glue that holds the South together*

The next few weeks are going to be pretty crazy here.  My classmates, husband and I have already experienced an overwhelming mix of knowledge, class load, and life.  But what has been experienced a few days here and there is now going to be spread out over a few constantly busy weeks.  When there's so much going on in life, it is always good to have some bit of simplicity.  This week, pimento cheese has brought a bit of simplicity in our lives. 

Pimento cheese is one of the main southern staples.  It is found at most deli counters, many refrigerators, and an imposter version is processed and in a jar at every grocery store (I don't recommend this kind).  True pimento cheese is simplicity on a sandwich, composed primarily of cheese, jarred pimentos, and mayonnaise. 

However, it is also quite controversial and often elicits responses of hatred and disgust, usually from those who have only tried the imposter version.  Most of those who love pimento cheese seem to prefer it with some heat, or at least a savory version.  However, there are a few who like a slightly sweet version.  I happen to be one of those.  Please don't run in horror or throw sticks at me. 

This pimento cheese does make a wonderful sandwich, but my favorite way to enjoy it is on a ginger snap or graham cracker.  The juxtaposition of (mostly) savory and sweet is good, just like baked brie and cranberries or cream cheese with sweet pepper jelly on ginger snaps.  If you like those flavor combinations, chances are you'll probably like this, too.  And if you don't, I have plans to try a savory, spicy pimento cheese in the coming months. 

Pimento Cheese

8 oz Muenster cheese
8 oz extra sharp cheddar cheese
8 oz mozzarella cheese
8 oz Monterrey jack cheese
1/4 cup sugar
7-8 oz jarred pimentos
1 cup Hellmann's or Duke's mayonnaise

Grate the cheeses using a food processor or a box grater.  Put the cheese in a large bowl.  Add the sugar, and toss together.  Add the pimentos with their juice and toss together (until the pimentos are well dispersed).  Stir in the mayonnaise. 

The pimento cheese will be very soft when just prepared, but it will become more stiff after refrigerated for a few hours.  Store pimento cheese in a covered container.  Serve on sandwiches, celery sticks, ginger snaps, or graham crackers. 

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*This blog post title comes from Being Dead is No Excuse: The Official Southern Ladies Guide to Hosting the Perfect Funeral.

Bread is Not Optional

I do not have much to say just now except that school has been keeping us very busy. It is really in full swing now. I sat down this week and put all of my reading assignments on a calendar, and whew, it is a lot, verging on impossibility! I am doing my best to stay on top of things, but of course, there is always the tyranny of the urgent. The most pressing assignment is the one which will monopolize my time. I have to remember not to worry about tomorrow, for it has it's own worries, but to focus on today's assignments.

Which brings me to my kitchen. Of course, we have to keep eating (and that food calendar is very handy right now). Most days, we have sandwiches for lunch. And because bread is not optional for sandwiches, I took some time out last weekend to make Colonial Oatmeal Bread.

I make this bread for several reasons. First, it is wonderful. It is so tender and flavorful. Second, it is an escape; it takes me to my childhood when my dad would make this and we would eat buttered slices straight out of the oven while it was still warm (This was before the days when there were four bakeries in every neighborhood offering freshly baked breads of every variety.). When I am in the midst of five different theological books, each slightly out of my grasp at points, it is good to have something simple and good for which I can praise God. Third, because we just plain need bread for sandwiches, and I wouldn't rather have any other bread to get me through the day.

Colonial Oatmeal Bread

from my Dad

(I think the recipe originally comes from Good Housekeeping, 1981)

*I need to get my facts straight before I post. My dad told me that he had the recipe before 1981, and thus, any later copies were stolen from him.*

4 1/2 teaspoons active dry yeast (two packages)
1/2 cup honey
4 tablespoons butter
2 1/4 cups water
1 tablespoon salt
2 3/4 cups all purpose flour (more or less)
4 cups whole wheat flour
1 cup quick cooking oats
1 egg

In a medium bowl (or in a saucepan), heat the butter and honey until the butter is melted.  Remove from heat.  Add the water; the mixture should be warm (110-120 degrees). Stir in the yeast and let sit until bubbly, about 10 minutes (this is called making a sponge).

In the bowl of a stand mixer fitted with a dough hook, combine salt, 2 cups whole wheat flour and 1 cup all purpose flour. With mixer on low, gradually blend liquid into dry ingredients until just blended. Increase the speed to medium, beat two minutes, occasionally scraping bowl. Gradually beat in egg and one cup whole wheat flour to make a thick batter. Continue beating two minutes. Stir in oats, 1 cup whole wheat flour and 1 cup all purpose flour. Knead till smooth and elastic. Use more flour if too sticky (I usually have to add about 2/3 cup more).

Place in greased bowl and cover. Let rise in a warm place until doubled, about 1 hour.

Punch the dough down. Turn onto floured surface; cover with bowl and let rise 15 minutes. Shape into loaves and let rise 1 hour in greased 9 x 5 loaf pans.

Bake at 350 degrees, 35 to 40 minutes.