Po’ Boys for a Crowd

how-to-make-a-po-boyThere was Moon over Bourbon Street at our house recently, and we served Po’ Boys for a crowd.

Making Po’ Boys is quite easy, and they are so tasty! We offered a choice of beef brisket or Cajun Roasted Cauliflower for fillings, along with fresh, sliced tomatoes, shredded lettuce, Remoulade Sauce or Mayo and hot sauce on a split french roll.

We served the Beef Brisket in one 1/2 catering tray, and the roasted Cauliflower in another 1/2 catering tray. Both trays fit in one large tray, with 1/2″ of water in the bottom to keep them warm, with two tins of chafing dish fuel.

Each Beef Brisket 1/2 catering tray makes 16 – 24 sandwiches, depending on how much brisket people use. The Cauliflower is probably the same.

For each half tray, you’ll need

5 lbs. of sliced beef brisket (We used 2 packages of beef brisket from Costco.)
10 cups cauliflower florets, seasoned and roasted
3-4 sliced tomatoes
3-4 cups shredded tomatoes
Remoulade Sauce or Mayonnaise
Hot Sauce
18 French Rolls (Again, we used the french rolls from Costco.)

To heat the brisket, just add two packages (5 lbs.) of brisket to a 1/2 catering tray and add 1/2 cup water. Seal tightly with aluminum foil and bake at least 30 minutes. We warmed out trays up ahead of time and kept them in a warming oven.

For a vegan version, make only the Cajun Roasted Cauliflower, and serve with Remoulade Sauce or vegan mayo.

To serve, we kept a little sign by all the Po’ Boy fixings and let our guests assemble them. People loved them!

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Caprese Toast!

I’ve got beautiful tomatoes, basil growing like crazy in the garden and fresh mozzarella – so naturally I think of Caprese Salad. But we wanted something a little more for supper.  We love BLTs and I thought, why not Caprese Toast?

We made this for supper and it was to die for. The Balsamic Mayonnaise is ridiculously good.  (We were all sneaking back into the kitchen and dipping the leftover tomatoes and Mozzarella into the Balsamic Mayonnaise to eat right over the counter – it was that good.)

Love when something turns out so delish and so easy!

Ingredients

Good, hearty bread for toasting (whole wheat or oatmeal)
Fresh Mozzarella, sliced
Fresh Basil, roughly sliced
Ripe tomatoes, halved and cut into slices
Arugula

Balsamic Mayonnaise:

2 Tbsp Balsamic Vinegar
2 Tbsp Olive Oil
1/4 cup good Mayonnaise
1/8 tsp garlic powder
1 tsp mustard
1/4 to 1/2 tsp sugar  (add less and taste to see if it needs more)
1/8 tsp kosher salt
several grinds of black pepper

Mix balsamic mayonnaise ingredients well in a small bowl, and set it out with bowls of Mozzarella, basil, tomatoes and arugula.

Toast bread and smear with the Balsamic Mayonnaise. Top with a layer of Mozzarella, then tomatoes and basil. Drizzle a little more mayonnaise, and then add a layer of Arugula. Spread more mayonnaise on a second piece of toast, and top the sandwich.

This is a rather messy sandwich to eat, with the mayonnaise dripping out, but soooooo good!

We’ll be eating this often – I can guarantee that!

Hot Mini Sandwiches

My neighbor Kate brought this to the block party and it was so good.  I’ve taken it for staff appreciation snacks and other events and it’s always demolished.

2 Tbsp butter
1 onion, diced up
1 Tbsp Worcestershire sauce
2 Tbsp Dijon mustard
Bread or rolls (I often buy whole wheat dinner rolls which come joined together.)
Brie or Swiss cheese
Turkey ham or real ham

Heat butter in a skillet. Add onions and saute until onion is soft and brown. Add mustard and Worcestershire sauce. Stir

Carefully cut the entire package of rolls in half horizontally. Try not to pull the individual rolls apart. It’s okay if some break apart, but easier to reassemble if they’re together. Slide the bottoms into a 9 x 12 baking dish.

Spread half the mustard mixture on the bottom section of rolls, then layer sliced cheese and turkey ham slices over the top. Spread the rest of the mustard on the top half of the rolls, and carefully place them back on the turkey ham. Cover tightly with aluminum foil. Bake sandwiches at 350 for 10-15 minutes until the bread is nice and toasty, and the cheese is melted. Serve warm with a sharp knife to cut through the sandwiches.

Good Tuna Salad

1 can tuna, drained or a 7 oz. pouch
1/2 cup finely chopped celery
1/4 Miracle Whip
2 Tbsp sweet pickle relish
1 hard-boiled egg, diced
2 tsp lemon juice
salt & pepper to taste

Mix all and use for sandwiches.