Sunday, July 19, 2015

Blackened Catfish Nugget Po' Boy with Louisiana Remoulade

     Maximum Louisiana Po' Boy Flavor!
     Traditional Louisiana Po' Boy Sandwiches are made with low price ingredients and they are minimally garnished.  This is because Po' Boy sandwiches were borne during poor economic times.  These sandwiches were made for hungry local folks who were lucky enough to find some work.  
     The traditional Po' Boy Sandwich spread is Louisiana style Remoulade, not plain mayonnaise.  A Po' Boy that is made with just mayonnaise just does not have enough flavor to make it worthwhile.  Louisiana chefs are famous for maximizing flavor!
     Louisiana Remoulade can be made from scratch as a mayonnaise emulsion or it can be made by mixing the ingredients with pre-made mayonnaise.  To make Louisiana style Remoulade, ketchup is added to a classic French White Remoulade or Yellow Remoulade Sauce.  To clarify the matter, a pink or orange color Remoulade is what most folks call Louisiana Remoulade, but because of the French culinary heritage, there are 4 basic colors of Remoulade that are used in Louisiana style cuisine.  
     • Yellow = Curry Spice Flavor French Remoulade  
     • White = Standard French Remoulade   
     • Orange = Curry Spice Louisiana Remoulade    
     • Pink = Standard Louisiana Remoulade 
     There are also many local variations of Louisiana style Remoulade.  From one house or restaurant to the next, the recipe can vary.  Every Louisiana chef or home cook adds their own personal touch to their Remoulade recipe.
     A key ingredient for Louisiana Remoulade is Creole Mustard.  No other mustard in the world tastes like Creole Mustard.  If none is available, then Dijon Mustard is what most chefs choose.        
     Since mixing pre-prepared ingredients together to make Louisiana Remoulade is so easy to do, there really is no excuse for a cook to just slap plain old mayonnaise on a Po' Boy Sandwich.  Louisiana cuisine is all about flavor and Louisiana cooks take great pride in the great flavors that they create!
     Blackened Catfish is a nice choice of meat for a Po' Boy Sandwich.  Cajun Blackening Spice Mixes can be simple or complex.  Catfish is one of the best fish for the Cajun Blackening Cooking Technique.  There usually is no argument when stating that farm raised catfish is one of the most sustainable fish species that there is.  

     Rémoulade Louisiane  (Pink Color):
     This recipe yields about 2/3 cup.  (Enough spread for 2 to 3 sandwiches.)
     This is one of many Louisiana Remoulade recipes that I have published.  The Herbs de Provence mixture replaces several individual herbs, so the French flavor accent of the Remoulade is easier to match.  
     Step 1:  Place 1/4 cup of mayonnaise in a mixing bowl.
     Add 2 tablespoons of organic catsup.
     Step 2:  Add 2 tablespoons of minced gherkin dill pickle or minced Cornichon.
     Add 2 minced garlic cloves.
     Add 1 tablespoon of minced onion.
     Add 2 teaspoons of minced shallot.
     Step 3:  Add 1/4 teaspoon of Worcestershire Sauce.
     Add 1 teaspoon of Creole Mustard (or Dijon Mustard).
     Add 1/2 teaspoon of lemon juice.
     Step 4:  Add 2 teaspoons of French Herbs de Provence.
     Add 1/2 tablespoon of minced curly leaf parsley.
     Add 1 or 2 pinches of cayenne pepper.  (to taste)
     Add 1/4 teaspoon of Spanish Paprika.
     Add sea salt and black pepper to taste.
     Step 5:  Mix the ingredients together.
     Chill the sauce for 20 minutes before serving, so the flavors meld.

     Cajun Blackening Spice Mix: 
     This recipe yields about 1/4 cup.  (Enough spice mix for 1 large portion or 2 petite portions of catfish nuggets.)
     This Cajun Blackening Spice Mixture has a complex flavor.  The amount of Cayenne Pepper may seem high, but most of the spicy heat literally goes up in smoke when searing at a high temperature. 
     Step 1:  Place 1 tablespoon of cayenne pepper in a mixing bowl.
     Add 2 teaspoons of Spanish Paprika.
     Add 1/2 teaspoon of garlic powder.
     Add 1/2 teaspoon of onion powder.
     Add 1/2 teaspoon of black pepper.
     Add 1 pinch of white pepper.
     Add 1 teaspoon of sea salt.
     Step 2:  Add 2 pinches of thyme.
     Add 1 pinch of oregano.
     Add 1 pinch of basil.
     Add 1 pinch of tarragon.
     Add 1 pinch of marjoram.
     Add 1 small pinch of ground celery seed.
     Step 3:  Add 1/2 teaspoon of flour.
     Add 1/2 teaspoon of sugar.
     Mix the ingredients together and set it aside.

     Blackened Catfish Nuggets:  
     This recipe yields enough blackened catfish nuggets to feed 1 hungry Po' Boy!
     Be sure to turn on the exhaust fan and the A/C fan before blackening the catfish!  Open the windows too, so the neighbors can smell what is cooking!  
     Step 1:  Heat a cast iron skillet over medium/medium high heat.
     Add 2 ounces of unsalted butter.
     Heat the butter, till it just begins to smoke.
     Step 2:  Dredge 8 ounces of catfish filet nuggets in the Cajun Blackening Spice Mix.
     Place the catfish nuggets in the smoking hot butter.
     Step 3:  Blacken the catfish nuggets for 4-5 minutes on one side and only about 1 minute on the other side.
     Step 4:  Use tongs or a spatula to place the blackened catfish nuggets on a wire screen roasting pan over a drip pan to drain off any excess butter.
     Keep the nuggets warm on a stove top.

     Blackened Catfish Nugget Po' Boy with Louisiana Remoulade:
     The garnishes on a Po' Boy sandwich should be minimal! 
     Step 1:  Split open a 10" Hoagie Sandwich Roll and brush it with melted unsalted butter.
     Grill the roll on a griddle over medium/medium low heat, till it is toasted golden brown.
     Step 2:  Spread a thin layer of the Louisiana Remoulade on the hoagie roll.
     Place some baby spinach greens on the roll.
     Place some thin sliced onion that is separated into rings on the spinach.  
     Place the Blackened Catfish Nuggets on the sandwich.
     Step 3:  Place the Po' Boy on a plate.
     Place a small ramekin of Louisiana Remoulade on the plate.  (About 1 1/2 ounces)
     Garnish the plate with dill pickle spears and curly leaf parsley sprigs. 

     Hoo Dawgy!  This is a tasty Louisiana Po' Boy!  

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