This is the official recipe testing site for the forthcoming Southern Vegetarian Cookbook from the creators of The Chubby Vegetarian blog.
Testers, we want to know everything, so please be thorough. Have a pen and paper out when you cook and make notes about the difficulty of each recipe, its accuracy, and any notes about disambiguation. Type your comments into the comments section below the recipe you are testing.
Thank you so much! We couldn't do this without you.
Wednesday, January 25, 2012
Fried Green Tomato Po' Boy
This sandwich takes me back to the first time I walked into a sandwich shop in New Orleans and asked if they could make me a vegetarian po' boy. The lady behind the counter told me that the original po' boy was made with french fries, lettuce, and tomato, and they'd be happy to make this historic sandwich for me. I walked in to the same shop the next day and they had added the french fry po' boy to the menu board.
This fried green tomato po' boy is just perfect. The dredge has a hint of nutmeg, and the N'awlins sauce puts it over the top...way over the top. This one should be on the menu, too!
When selecting the bread for this sandwich you should look for a baguette that has a crunchy exterior and is light for its size not one that is soft and chewy. Not only is it more authentic, it’s easier to eat. French baguette should be available at most grocery stores, but certainly specialty stores such as Fresh Market.
Fried Green Tomato Po’ Boy (serves 4)
1 crusty baguette (about 3 feet long)
4 ounces soft goat cheese
N’awlins Sauce (recipe follows)
2 cups spinach
2 medium red tomatoes (sliced)
Fried Green Tomatoes (recipe follows)
1/2 cup sliced green onion (to garnish)
Salt and Pepper (to taste)
To assemble the sandwich, slice a crusty french loaf in half leaving one long side intact. This hinge will help keep the sandwich together as you bite into it. Pull the bread out of the top half creating a channel for the ingredients. Spread creamy goat cheese on the bottom part of the inside and Naw'lins sauce on the top. Layer in fresh spinach, sliced red tomato, and the fried green tomatoes. Slice into 6-inch sections. Then...crunch! So good.
Fried Green Tomatoes:
4-5 medium green tomatoes (sliced into 1/2-inch slices)
1 egg (beaten)
1 cup all-purpose flour
about 1 cup of water (to make it as thick as pancake batter)
Pour canola oil into a sauce pan (oil should be about 2 inches deep). Heat oil to medium-high (350 degrees). Make the batter by whisking together the egg, flour, and enough water (about a cup) in a medium bowl to make the mixture as thick as pancake batter. Now make the dredge by tossing the cornstarch, cornmeal, salt, paprika, nutmeg, garlic powder, and cayenne pepper together in a separate bowl. Using a pair of tongs, dip each green tomato slice into the batter and allow excess to drip off leaving a think coating of batter on the tomato. Then sprinkle dredge over tomato allowing excess to go back into the bowl. do this just before placing each tomato into the oil. Fry in batches for 5-6 minutes or until golden brown. Drain on paper towels.
1/4 cup mayo
2 tablespoon creole mustard
1 teaspoon vegetarian Worcestershire
Tabasco or Louisiana hot sauce (to taste)
Mix mayo, mustard, Worcestershire, and hot sauce in a small bowl until well incorporated.