Best 2 Mahonys Beef Po Boys Recipes
**Indulge in the Delights of New Orleans: A Culinary Journey with Mahoney's Beef Po' Boys and More**
Embark on a tantalizing culinary adventure with the iconic flavors of New Orleans through the beloved Mahoney's Beef Po' Boys. These delectable sandwiches, brimming with savory beef, are a symphony of tastes and textures, perfectly complemented by a crisp baguette and tangy remoulade sauce. But that's just the beginning of this delectable journey. Discover equally enticing recipes within this article, promising an explosion of flavors to satisfy every palate. From the zesty Lemon Butter Shrimp Scampi to the comforting Cajun Chicken and Sausage Gumbo, each dish captures the essence of Louisiana's vibrant culinary heritage. So, prepare to tantalize your taste buds and immerse yourself in the rich tapestry of New Orleans cuisine.
GARLIC-STUFFED ROAST BEEF FOR PO'BOYS
Provided by Food Network
Time 11h30m
Yield beef for about 10 po'boys
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Stuff half of the garlic into the roast. Sprinkle the roast with the salt and pepper. Put the remaining garlic in the bottom of a roasting pan. Set roast fat-side up on top of garlic and add water to the bottom of the pan.
- Bake, uncovered, until the roast reaches an internal temperature of 155 degrees F. Refrigerate the roast and liquid overnight.
- The next day, skim off any fat from the top of the liquid. Heat the liquid on the stove until it reaches the desired consistency for a gravy. Thinly slice the roast and add to the gravy. Adjust salt and pepper to taste. If you like, serve the beef in French bread with mayonnaise, lettuce, dill pickle slices and tomato slices.
THE ROAST BEEF PO'BOY (AND HOW TO MAKE ANY PO'BOY)
This version is VERY authentic. I'm talking the neighborhood poboy shops, not the fancy restaurants or the tourist traps in the Quarter. If you've ever been to Johnny's on St Louis in the French Quarter (which is NOT a tourist trap, though tourists and locals a like are always packing the place), this will take you back there babe! Whenever I really get home-sick (even though I was raised in MI, NOLA feels more like home)- I like to make these. The bread is KEY tho, you just can't get the same texture as down there anywhere else- but I try to get as close as possible. You want the bread to be crusty on the outside but soft with just a little tiny bit of chewiness when you bite down into it. The lettuce, pickle, mayo and tomato is what is called "dressed". You may add cheese or hot sauce. It's messy, but SO good!! Cook time does not include time it takes to make/cook roast beef.
Provided by graniteangel
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Cut french loaf in half lengthwise and place in oven for 4-5 minutes or until LIGHTY toasted. Spread butter on both the inside halves of toasted bread. It should melt on hot bread.
- In a sauce pan whisk the vegetable oil with the flour on med-high heat for about 5 minutes or until just lightly browned. Add your beef au jus to your roux and whisk until it thickens slightly- about 1 minute. Should only be thick enough to lightly coat the back of a spoon, add more stock/au jus to thin out a bit if needed.
- Toss sliced roast beef with thin gravy until evenly coated and heated through.
- Spread mayo on top inside half of buttered and toasted french loaf.
- Place dill pickles on bottom inside half of toasted buttered french loaf.
- Evenly place roasted beef on top of dill pickles with tongs.
- Add lettuce and tomato.
- You may also add american or swiss cheese and or hot sauce.
- Cut into 1/4s. Serve with kettle chips such as Zapps.
- Hint- you can make ANY poboy be it fried oyster, fried shrimp, fried catfish, grilled chicken breast, french fries, chicken parm, meatloaf, hamburger, smoked sausage you name it! Just follow the bread toasting and buttering instructions, and make sure you "dress" it with lettuce, tomato, mayo and dill pickles! You can eat it "undressed" also. It's more about the type of bread and using cajun/creole recipes of fried seafood or meats in the main filling. The traditional cheeses used are swiss, american, and provolone. Hot sauce and cocktail sauce for fried seafood. Ketchup is often used as a condiment also.
Nutrition Facts : Calories 1481.2, Fat 88, SaturatedFat 35.3, Cholesterol 409.9, Sodium 759.5, Carbohydrate 34.2, Fiber 3.4, Sugar 5.3, Protein 131.4
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your po' boy will be. Look for fresh, flavorful bread, tender beef, and crisp vegetables.
- Cook the beef slowly: This will help to ensure that it is tender and juicy. You can cook it in a slow cooker, a Dutch oven, or even in a regular pot on the stovetop.
- Season the beef well: Don't be afraid to use plenty of spices and seasonings on your beef. This will help to give it a delicious flavor.
- Dress the po' boy generously: Don't skimp on the toppings! A good po' boy should be piled high with lettuce, tomatoes, onions, and pickles. You can also add other toppings, such as cheese, avocado, or bacon.
- Serve the po' boy immediately: Po' boys are best when they are served fresh. So, make sure to enjoy them right away.
Conclusion:
Mahony's Beef Po' Boys are a delicious and easy-to-make sandwich that is perfect for any occasion. With their tender beef, crisp vegetables, and flavorful sauce, they are sure to be a hit with everyone who tries them. So, next time you're looking for a quick and easy meal, give Mahony's Beef Po' Boys a try. You won't be disappointed.
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