{"id":1319,"date":"2010-01-26T11:00:52","date_gmt":"2010-01-26T15:00:52","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=1319"},"modified":"2010-02-26T12:49:33","modified_gmt":"2010-02-26T16:49:33","slug":"new-orleans-hot-roast-beef-po-boy-mardi-gras","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/new-orleans-hot-roast-beef-po-boy-mardi-gras\/","title":{"rendered":"New Orleans Hot Roast Beef Po-Boy and Mardi Gras"},"content":{"rendered":"

Hot Roast Beef Po-Boy, N\u2019Awlins Style\u2026another Mardi Gras treat<\/h3>\n

Join me with Drick Perry and his Drick’s Rambling Cafe<\/a> in this Mardi Gras series while he covers Mobile, AL and CCR with New Orleans<\/em>. Drick’s entry today: Mardi Gras Loot and Roast Beef Sandwiches<\/h5>\n

When in New Orleans, eat like the locals do! Moreover, one of the best ways to show your spirit for the city that has oodles of it spilling out into the streets now with both Mardi Gras gearing up and with the Saints having reached the promised land of the Super Bowl, the city is abuzz with excitement.<\/p>\n

An interesting fact is that Drew Brees is supposed to be king of Bacchus, the huge parade that rolls on the Sunday before Mardi Gras, this year on Sunday, February 14, 2010. The same day as Super Bowl XLIV, and I am guessing that Drew will pass the baton on the \u201cKing\u201d status while he leads his Krewe of Saints into the biggest parade for the Super Bowl in South Miami. Now that we have touched on both Mardi Gras and food, let\u2019s give homage to one of New Orleans most respected historians of Mardi Gras lore and accounts, Mr. Arthur Hardy.<\/p>\n

\"Illustrated<\/p>\n

One of the New Orleans most notable Mardi Gras historians is Arthur Hardy<\/a>, having written many books including his annual Mardi Gras guides since 1977, selling over two million copies. He is offering an illustrated guide to Mardi Gras in New Orleans<\/a>, now in its fourth printing. His Mardi Gras Guide 2010<\/a> is the 34th annual edition and covers every parade, Krewe, route, and answers 25 of the top questions about Mardi Gras, this is the venerable program guide to the biggest free show on earth.<\/p>\n

\"Mardi<\/p>\n

Now, back to food, some of the best places in town to get your freshly made hot roast beef po-boy while getting ready for the parade, especially after Katrina rebuilding. This was a major concern for many die-hard roast beef po-boy aficionados, going for over 3 months without one in late 2005 and early 2006 during the initial recovery phase was like having to abstain from breathing.\u00a0 When visiting New Orleans here are some of the best local restaurants that still offer the ubiquitous sandwich. Oh\u2026.and make sure you get plenty of napkins, the messier the hot roast beef po-boy, the better!<\/p>\n

Listed in alphabetical order we are highlighting the better places to get your roast beef po-boy in and around the New Orleans area. Many of these places are near Mardi Gras parade routes, so if you time it right you can get in, eat, and have time to go out and catch a parade on a full stomach.<\/p>\n

Crabby Jack’s<\/strong> (428 Jefferson Hwy., 833-2722) located in Jefferson<\/p>\n

Johnny’s Po-Boys<\/strong> (511 St. Louis, 524-8129) <\/em>in the French Quarter<\/p>\n

Liuzza’s By The Track<\/strong> (1518 N. Lopez, 943-8667<\/em>) located in Mid-City area<\/p>\n

Mike Serio’s Deli<\/strong> (133 St. Charles Ave., 523-2668<\/em>) located in the CBD<\/p>\n

Mother’s<\/strong> (401 Poydras, 523-9656<\/em>) in the CBD near the river, and not far from the casino and Riverwalk<\/p>\n

Parasol’s<\/strong> (2533 Constance, 899-2054) located Uptown, the heart of St. Patrick\u2019s celebrations<\/p>\n

R&O’s <\/strong>(216 Old Hammond Hwy., 831-1248) not far from West End area near the lakefront<\/p>\n

Now, if you can\u2019t seem to make it down to old New Orleans for the Mardi Gras and still have a hankering for a messy gravy filled hot roast beef po-boy, I just happen to have a recipe up my sleeve for your at home dining pleasure.<\/p>\n

\"Hot<\/p>\n

The ingredients that go\u00a0into a po-boy are virtually limitless, depending on one’s imagination: hot roast beef with gravy, ham and cheese (known in New Orleans as a “combination”), fried seafood (oysters, shrimp, soft-shell crabs, catfish), hot sausage, meatballs–even a French Fry po-boy can be had\u00a0at most corner grocery store deli’s\u00a0around the city. In addition, the counter sandwich maker typically will ask you… “And do you want that dressed?” When the New Orleans po-boy is “dressed\u201d, the reference has nothing to do with fashion: “dressed” in New Orleans nomenclature means that lettuce, tomatoes, and mayonnaise are added, and pickles too on some!<\/p>\n

Yield: 4 Po-Boys<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Tools Required<\/strong><\/td>\n<\/tr>\n
1<\/td>\nSauce pot<\/td>\n<\/tr>\n
1<\/td>\nCutting board and 1 bread knife<\/td>\n<\/tr>\n
1<\/td>\nWire whisk<\/td>\n<\/tr>\n
Ingredients <\/strong><\/td>\n<\/tr>\n
1<\/td>\nLb.<\/td>\nRoast beef, thin sliced<\/td>\n<\/tr>\n
2<\/td>\nEach<\/td>\nTomatoes, sliced<\/td>\n<\/tr>\n
\u00bc<\/td>\nHead<\/td>\nIceberg lettuce, shredded<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nMayonnaise (Recommend Blue Plate brand )<\/td>\n<\/tr>\n
12<\/td>\nSlices<\/td>\nPickles<\/td>\n<\/tr>\n
1<\/td>\nLoaf<\/td>\nFrench bread (Recommend Leidenheimer\u2019s brand)<\/td>\n<\/tr>\n
Gravy Ingredients <\/strong><\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nOnions, small diced<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nBeef stock<\/td>\n<\/tr>\n
\u00bc<\/td>\nCup<\/td>\nDark roux<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nWorcestershire sauce<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nA1 Steak sauce<\/td>\n<\/tr>\n
Preparation Steps<\/strong><\/td>\n<\/tr>\n
1.<\/td>\nFor the gravy sweat down the onions in a little olive oil then add the beef stock and bring to a boil. Add the roux and whisk well until smooth. Add Worcestershire and steak sauce stirring well. Simmer 20 minutes. Then add the thin sliced roast beef and allow to heat through.<\/td>\n<\/tr>\n
2.<\/td>\nQuarter the French bread in 4 even pieces, and slice each piece \u00be of the way without cutting through.<\/td>\n<\/tr>\n
3.<\/td>\nSpread mayonnaise evenly inside the French bread then layer the top side with sliced pickles, sliced tomatoes, and lastly with the shredded lettuce.<\/td>\n<\/tr>\n
4.<\/td>\nOn the bottom half gently and evenly lay the roast beef then ladle some of the hot gravy on top of the beef. Fold the top half over onto the bottom half and enjoy with a cold drink or frosty mug of brew.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\"MyFreeCopyright.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

An interesting fact is that Drew Brees is supposed to be king of Bacchus, the huge parade that rolls on the Sunday before Mardi Gras, this year on Sunday, February 14, 2010. The same day as Super Bowl XLIV, and I am guessing that Drew will pass the baton on the \u201cKing\u201d status while he leads his Krewe of Saints into the biggest parade into the Super Bowl in South Miami.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[69,11,918],"tags":[973,697,399,2073,694,2049,974],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t