Grilled Pork Chop Po’Boys recipe, Cajun Chicken Salad recipe, Fried Shrimp recipe #poboys #backyardparty #summer
Where there is a gathering of friends, there is usually food involved. We all host or have been invited to crawfish boils, bar-b-ques, and fajita fiestas. Another spin on hosting a buffet-style party is a po’boy bar. Whereas the toppings and condiments on a burger vary, the po’boy varies in the meat inside the bun. Putting your own creativity into the different staples offered will have your buffet be a stand out event at the end of the year.
The simplicity and tradition of this New Orleans staple are what make po'boys the perfect choice for party food.
Po’boys were invented in New Orleans as a solution to feeding underpaid or out of work ports men. At that time, shrimp and oysters were not only inexpensive but fresh and plentiful. Adaptations on an original po’boy include ham and cheese, pot roast, blackened or fried fish, and tuna or chicken salad.
The toppings on po’boys are always the same. They all begin with French bread that is doughy on the inside and flaky on the outside. Aioli or a premium mayonnaise dresses the bread. Occasionally, creole mustard can be used as well. Sliced tomato, shredded lettuce, thinly sliced onion, and dill pickle slices are traditional adornments to this classic sandwich. The simplicity and tradition of this New Orleans staple are what make po'boys a perfect choice for party food.
I have my favorite po’boy fillers that are always on hand. The first is a grilled pork chop. I use a sour cream, mayonnaise and ranch dressing mix combination to baste my pork chops with while grilling. The fats in the dairy seals in the juices from the pork and ranch seasonings add a scrumptious kick.
A Cajun chicken salad is a cooling addition that is perfect for hotter temperatures. I start this recipe with a standard store-bought rotisserie chicken. This is a great recipe to have on hand all summer long for a quick-fix anytime meal. It’s also great stuffed in a pepper and grilled. I truly enjoy a classic fried shrimp po’boy. Frying shrimp in batches helps to knock out this classic recipe in less than ten minutes. Shrimp is also a universal crowd-pleaser. No worrying about keeping this recipe warm. These will disappear before you can say “dinner’s ready”.
Have some Zapp’s potato chips, fruit salad, and pickled vegetables on the side and the party is ready to roll. Here is to your next summertime gathering being seasonally grilled, cool, and crispy!
Grilled Pork Chop Po’Boys 12 pork loin chops 2-3 tbsp. Cajun or Creole seasoning ¾ cup mayonnaise ¾ cup sour cream 1 packet ranch salad dressing and seasoning mix 6, 6” French rolls Shredded lettuce Sliced tomatoes Hamburger dill pickle slices
Mix ranch seasoning, mayo, and sour cream. Reserve ½ cup for dressing po’boy bread. Season pork loin chops on both sides with Cajun or Creole seasoning. Let the chops sit out to come to room temperature. Heat grill to medium. Lay chops on the grill for 1-2 minutes each side until they begin to turn white. Brush ranch mixture on both sides and continue to baste with ranch mixture as needed until the internal temperature of the chop is 160 degrees. Slice your rolls through the middle to create an opening. Only slice to the crust not through the crust. Open up your bun and spread the remaining ranch on both sides of the bun. Place buns face down on the grill and heat for approximately 2 minutes. Build your po’boy by placing grilled pork chop on the bottom, followed by sliced tomatoes, then lettuce, and pickles on top. Close your sandwich and place a toothpick in each end to secure the sandwich before slicing in half.
Cajun Chicken Salad 2 pound(s) of shredded cooked chicken breasts 3 green onions finely chopped ½ red bell pepper, diced ½ cup diced celery 1 cup of mayo 4 oz. cream cheese, softened 2 tbsp. of lemon juice 2 tbsp. of chopped parsley 2 dashes hot sauce Creole or Cajun seasoning to taste
Cream softened cream cheese in a mixing bowl with a hand mixer. Add mayo, lemon juice, hot sauce, and creole seasonings. Continue blending on low until well blended. Fold in chicken and veggies. Refrigerate to allow the dressing for the salad to thicken. Serve chilled on a bed of greens or as a sandwich. Also, and be served in a pistolette, as a po’boy, or on toasted French bread. Fried Shrimp 2 lb. large shrimp peeled and deveined 1 quart canola oil 1 cup flour 1 tbsp. kosher salt 1 tbsp. pepper 1 egg beaten Tobasco sauce 1 cup water ½ cup flour ½ cup cornmeal 2 tbsp. to ¼ cup Cajun seasoning
Heat oil over high heat in a heavy skillet to 400. Mix together 1 cup flour, salt, and pepper in a paper bag. Add shrimp to the bag and shake vigorously to coat. Remove and shack off excess. Beat together egg, water, and tobacco. Dredge shrimp in the egg mixture. Mix together cornmeal, flour, and Cajun seasoning. Remove shrimp a few at a time from the egg mixture. Dredge shrimp in cornmeal mixture. Remove shrimp with a dry slotted spoon shaking off excess and transfer to hot skillet. Deep fry at 400 degrees for 2 to 3 minutes per side or until shrimp is browned and curled. Remove shrimp with a slotted spoon or tongs and transfer to a plate lined with paper towels to drain.
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