Mardi Gras 2013

So last night was Fat Tuesday and what better way to celebrate then make a whole bunch of fried stuff. 

This year I went with a simple po' boy, slaw and fries and finished with King's cake. 

The sandwich I made mushrooms and topped with homemade peppers and remoulade, which is basically a dressed up mayo sauce. Now, I'm normally no fan of mayo and mayo based dressings, but when its homemade and loaded with all sorts of other flavors the creaminess against the fried crunch is hard to pass up. I used a variation of this recipe for the sauce.

Muchroom Po' Boy with Remoulade

1 portobella per person, slice into 1/2 in strips

flour

egg(s)

milk

cornmeal

oil for frying

1 loaf bread per person 

lettuce, thinly sliced

red onion, thinly sliced

giardinera or other hot pepper to taste

salt and pepper

Remoulade

1/2 cup homemade mayo
1 tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
1 tablespoon Louisiana-style hot sauce
1 teaspoons whole-grain mustard
2 cloves garlic, minced

1 teaspoon worcestershire sauce

1 teaspoon mild paprika

1/4 teaspoon kosher salt

1/8 teaspoon cayenne pepper

Combine everything in a bowl. Season with salt and pepper to taste. Let sit at least an hour to let the flavors blend. 

Slice the mushrooms into thick slices.

Heat the oil until it reaching 375. Meanwhile prepare the mushrooms for frying. 

Mix eggs and milk and place in a shallow container. Do the same with the flour and cornmeal. 

Dredge the mushrooms in the flour, then in the egg wash and lastly in the cornmeal and fry a couple minutes until crispy. Season with salt.

To prepare the sandwich, slice the bread lengthwise and spread with the remoulade, top with the lettuce, mushrooms and onions and finish with the giardinera to taste. Serve with coleslaw and fries.