Best The Tomales Bay Po Boy Sandwich Recipes

Bay-Scallop Po' Boy with Spicy Mayo image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 12

1/3 cup light mayonnaise
1 garlic clove, minced
1 tablespoon fresh lemon juice, plus lemon wedges, for serving
3/4 teaspoon paprika
Hot sauce, to taste
Coarse salt and ground pepper
1/4 cup plain dried breadcrumbs
1 tablespoon all-purpose flour
1 pound bay scallops, patted dry
1/2 cup vegetable oil, such as safflower
4 hot dog buns
4 lettuce leaves

Steps:

In a small bowl, combine mayonnaise, garlic, lemon juice, teaspoon paprika, and hot sauce; season with salt and pepper. Set spicy mayo aside.
In a medium bowl, combine breadcrumbs, flour, and remaining 1/2 teaspoon paprika; season with salt and pepper. Add scallops, and toss to coat.
In a medium nonstick skillet, heat oil over medium-high. Working in two batches, fry scallops, tossing occasionally, until golden and cooked through, 2 to 3 minutes. Using a slotted spoon, transfer scallops to a paper-towel-lined plate; season with salt.
Dividing evenly, spread inside of buns with spicy mayo. Top with a lettuce leaf, then scallops. Serve po boys immediately, with lemon wedges.

Nutrition Facts : Calories 438 g, Fat 24 g, Fiber 1 g, Protein 24 g

Fried Pickle Po' Boy image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 sandwiches

Number Of Ingredients 17

1/2 cup mayonnaise
1/4 teaspoon Louisiana-style hot sauce, plus more for serving
2 teaspoons paprika
1/2 cup milk
1 large egg
1/4 cup all-purpose flour
1/4 cup cornstarch
1/4 cup cornmeal
1 teaspoon garlic powder
1/2 teaspoon onion powder
Pinch of cayenne
Kosher salt and freshly ground black pepper
2 cups vegetable oil, for frying
40 cold dill pickle slices, patted dry
Four 8-inch New Orleans-style French loaves
1 cup thinly shredded romaine lettuce
3 plum tomatoes, sliced into 1/4-inch slices (12 slices)

Steps:

Combine the mayonnaise, hot sauce and 1 teaspoon of the paprika in a medium bowl.
Beat the milk and egg in a separate medium bowl. Put the flour in a shallow dish. Combine the cornstarch, cornmeal, garlic powder, onion powder, cayenne, 2 teaspoons salt, a few grinds of black pepper and remaining 1 teaspoon paprika in another shallow dish.
Heat the oil in a medium saucepan over medium heat until a deep-frying thermometer registers 375 degrees F.
Dip the pickle slices first in the flour, tapping off any excess, then in the egg mixture. Then press them in the cornmeal mixture to coat. Fry in batches, turning once, until golden, about 3 minutes. Drain on paper towels.
Split the loaves down the middle lengthwise but do not cut all the way through. Spread 2 tablespoons of the mayonnaise mixture on each loaf. Top each with 1/4 cup lettuce and 3 tomato slices. Stuff 10 fried pickles into each sandwich. Serve with more hot sauce.

Oysters Rockefeller Sandwich (Po-Boy) image

Provided by Food Network

Time 1h

Yield one 3 1/2-foot sandwich

Number Of Ingredients 23

2 sticks (16 tablespoons) unsalted butter
1 1/2 cups diced onions
3 ounces diced garlic
4 ounces anise liqueur, such as Herbsaint
4 cups half-and-half, plus more as needed
4 ounces hot sauce
2 tablespoons granulated garlic
2 tablespoons granulated onion
1 tablespoon ground white pepper
1 tablespoon ground thyme
2 pounds frozen spinach, thawed
2 cups breadcrumbs, plus more if needed
1 1/2 cups grated Parmesan, plus more if needed
3 cups yellow corn flour
1 cup all-purpose flour
1 cup lemon pepper
1 cup Creole seasoning
4 tablespoons unsalted butter
2 tablespoons chopped garlic
1 loaf French bread (about 3 1/2 feet long)
Vegetable oil, for frying
1 quart shucked Louisiana oysters
Grated Parmesan, for garnishing

Steps:

For the Rockefeller sauce: Melt the butter in a large skillet over medium heat. Add the onions and garlic and bring to golden brown, about 10 minutes. Add the liqueur (CAUTION: Skillet will flame up when using a gas range.) Add the half-and-half, hot sauce, granulated garlic, granulated onion, white pepper and ground thyme. Stir and bring to a simmer.
Add the spinach and bring back to a simmer. Turn off the flame and add the breadcrumbs and cheese. Check for consistency. If there's too much liquid, add more breadcrumbs and cheese. If it's too thick, add more half-and-half.
For the fry dredge: Whisk together the corn flour, all-purpose flour, Creole seasoning and lemon pepper in a large bowl.
For the sandwich: Melt the butter and garlic in a small skillet. Cut the French bread and "paint" the inside of the bread with the garlic butter. Firmly the press the inside of the bread down on a large skillet or flat-top grill to toast the bread.
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Dredge the oysters in the fry dredge and then deep-fry, in batches if necessary, until golden brown and firm to the touch, about 2 minutes.
Arrange the oysters on the inside of the bread. Top with Rockefeller sauce and garnish with Parmesan.