Best 3 The Tomales Bay Po Boy Sandwich Recipes

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THE TOMALES BAY PO BOY SANDWICH



The Tomales Bay Po Boy Sandwich image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 1 serving

Number Of Ingredients 18

3 oysters, shucked (recommended: BBQ oysters from Hog Island)
1/4 cup crumbled blue cheese, or more or less to taste
Jerry's Winter Orange BBQ Sauce, recipe follows
1 (4-inch) piece sweet San Francisco baguette
Organic baby romaine lettuce
2 to 3 slices organic tomato
Salt and pepper
1 tablespoon sweet cream butter
4 ounces olive oil
10 cloves garlic, minced
1/4 cup minced organic spring onions
1/4 cup chopped organic fennel
2 to 3 Sante Fe chipotle chiles
1 dried aji chile
1 medium early girl tomato, chopped
2 Clementine tangerines, juiced and pulp reserved
2 blood oranges, juiced and pulp reserved
12 ounces pale ale

Steps:

  • Preheat a grill to medium.
  • Sprinkle oysters with blue cheese and then add 1 teaspoon of Jerry's Winter Orange BBQ Sauce to each oyster. Place shucked oysters, bowl-side down, on the grill. Cook until the oyster meat goes from translucent to opaque and the sauce is bubbling vigorously in the shell.
  • Meanwhile, partially slice the baguette and brush with Jerry's Winter Orange BBQ Sauce. Place baguette on grill to toast.
  • Remove the toasted baguette and fill it with barbecued oysters, baby romaine leaves, sliced tomato, and salt and pepper, to taste. Serve warm.
  • Heat butter and olive oil in a large saucepan over medium heat. Add garlic, onion, fennel, and chiles and saute until onion and fennel are tender; crush the chiles if you want a spicier sauce. Add tomato, juice and pulp from the tangerines and blood oranges, and pale ale; simmer for at least 20 minutes, reducing the heat to maintain a simmer, if necessary. Use leftover sauce with grilled, free-range chicken, if desired.

FRIED PICKLE PO' BOY



Fried Pickle Po' Boy image

The classic po' boy sandwich gets recast with fried pickles as the star, satisfying pickle fanatics and vegetarians alike.

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.

THE PEACEMAKER: GOLDEN FRIED OYSTER AND SHRIMP PO-BOY WITH HOT SAUCE-INFUSED MAYONNAISE, LETTUCE, AND TOMATO



The Peacemaker: Golden Fried Oyster and Shrimp Po-Boy with Hot Sauce-infused Mayonnaise, Lettuce, and Tomato image

Provided by Food Network

Categories     main-dish

Time 13m

Yield 1 serving

Number Of Ingredients 12

1/4 cup mayonnaise
Hot sauce
Red pepper
White pepper
Salt
Canola oil, for frying
3 (1/2 ounce) oysters
3 (1/2 ounce) shrimp
Flour, for dredging
2 pickle slices
1 (10-inch) roll, halved
1 slice lemon

Steps:

  • Combine mayonnaise and hot sauce together to the consistency desired. Add red pepper, white pepper, and salt, to taste. Set aside.
  • In a deep pot, heat 3 inches of oil to 375 degrees F. Dredge the oysters and shrimp in seasoned flour and fry until cooked through and hot for 2 to 3 minutes.
  • Place both bread halves on 12-inch platter. Spread mayonnaise mixture on top half of sandwich. Add fried seafood and pickles, garnish with lemon.

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