How to Make New Orleans Favorites like Shrimp Po' Boys and Chicken Sauce Piquant
ฝัง
- เผยแพร่เมื่อ 12 ส.ค. 2020
- Test cook Bryan Roof and host Julia Collin Davison team up to make a New Orleans classic, Shrimp Po’ Boys. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of a Mardi Gras favorite, king cakes. Finally, test cook Ashley Moore and Bridget make a Cajun specialty, Chicken Sauce Piquant.
Get the recipe for Shrimp Po' Boys: cooks.io/31m90oH
Get the recipe for Chicken Sauce Piquant: cooks.io/2XJmwlF
Buy our winning Dutch oven: cooks.io/38J5sQ7
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This show is sooo much better than the drama infused reality crap on TV where they don’t teach anything. This is very instructional, clear, concise and just the right amount of personality.
And still quite entertaining
Fried oyster po'boys are the absolute King of po'boys!
The batter on the shrimp is so delicious. I couldn’t stop eating them as I cooked. This is by far the best cooking show. 🙏
New Orleans born and raised and I really appreciated the authenticity of the po'boy and the telling of the history! Would've loved to have seen a Randazzo's vs. Haydel's for the King Cakes, need to settle an age old debate for my family
" Hello from New Iberia, Louisiana.
My stepmom is a Gretna native and she made Crawfish Bisque for me and I watched her every move with this delicious recipe. I'm now 62 years of age and this was when I was 18 years of age !
I'm a 💯% Cajun but I am grateful for New Orleans connection via my stepmom.
Have a great day today ! "
He even shredded the lettuce and slice the tomato thin.
I made the chicken sauce piquant dish tonight. It was unbelievably good! The chicken was so tender, but wasn’t falling apart. I will be making this again and again!
Soft-shell crab po' boy... oh my.
The 'trick' of coring the head of lettuce is a very old restaurant trick. Some cooks have claimed it causes the edges to brown (people claim cutting it with a knife causes that too) but I have never seen it unless it is sitting around. It was funny when a young cook saw the salad lady do that to lettuce and he tried it with a head of cabbage - it doesn't work but he didn't learn that right away. LOL. Trick with tomatoes I learned from Jacques Pepin and Julia is right about putting shrimp in the deep fryer, I have seen many busy cooks burned that way - always use tongs. Great episode.
The best sandwich I ever had was an oyster po-boy at a little cafe in Algiers, LA right on the Mississippi.
I like how ATK/Cook's country recipes are getting simpler (and less finicky) i'd definitely cook this
I find that sometimes they have both the simple and the complete, complex ones. I personally like the simple but still delicious ones better for me as it's easier.
Bryan: Well actually... ;P
Julia: IT'S SAFER TO USE TONGS. :l
You noticed that, too, Hunh?😂😂😂😂
I LOVE JULIA!!! SHE IS THE BEST!!!!! That's all.
that shrimp looks fantastic
yes the shrimp is crispy and nice size, unfortunately the bread is wrong, specially that it has been toasted, he is making a plain old shrimp sub sandwich. not a real po boy.
Oh.., I'll be making this!!! THANKS ❣
It is perfection!
Bridget is lookin good
I like remoulade on crab cakes and I realize that many restos use it on Po' boys however I did a couple of Po' boy crawls during visits to New Orleans. None of the oldest shops use remoulade. They did mayo on the bread; ketchup and hot sauce on top of the shrimp and oysters.
This is correct, real po boys are Mayo and lettuce
Right, never heard of using remoulade for a Po boy.
Ketchup?? Most unexpected
Ketchup and hot sauce at some places, but not most. Lettuce, tomato, pickle, mayo is traditionally dressed.
@@abgbdwlf Right, because the Ketchup and hot sauce is going to mess up the shrimp flavor.
King Cake reminds me the Rosca de Reyes a mexican bread that we eat on January 6th
Made the chicken sauce piquant,,,,, instant classic. Loaded with flavor , this is a keeper, try it !!
I like the po’ boy recipe. When I make them I pull out some of the insides of the roll to create a “boat”. That way I can get more filling inside especially those yummy shrimp!
not a po boy, you making a boat of shrimp sandwich.
The person who gets the King Cake baby has to buy the next cake.
As a white guy who married into a Mexican family, I got duped into that once. The ole "Ensure the white boy gets the baby so he buys the ______ for the next party" trick. In my case it was the meat. LOL
Hearing that crunch guys!! Spectacular!!
Man those sandwiches look good 😋
I New Orleans they have a half & half PoBoy , shrimp and oysters, the best .
The chicken dish is definitely on my to do list! I love rice with some kind of sauce! Something about comfort foods. 🥰😍
I use to live in New Orleans in late 70s. Had my first Po Boy Catfish there. Then had last one in Calif. Bourbon St knows their sandwich. Missed it terribly. Think ill fly there as soon as it safe😷. Some Beignet too.
the Po - Boy that i like is the hot sausage, & soft shell crab
Lived in Louisiana all my life and everyone know you can't duplicate a New Orleans Po'Boys anywhere except here in south La., because the taste is all in the water they make the french bread with. Nobody knows why, but all the experts claim that's what it is.
Not true! They’re better next door in Mississippi!😂
@@boogitybear2283 You lived up to your name, as that's a huge joke! They're best where they were created.
Amazing recipes
They also fed crowds during the depression!
for the shrimp poboy - try melted butter, ketchup, pickles and hot sauce
I’ve never heard of this prawn Po’boys, fair bit of work but certainly looks yum.
😉
Yes please!! I could eat these shimp Po boy sandwiches everyday! Oh man my kinda food!!!!
you don't honey child, it is a shrimp sub, not a traditional shrimp po boy.
You can buy New Orleans French bread from Rouses grocery. They ship worldwide.
Oh boy that Po-Boy looks awesome, I'll eat the whole thing even if that is a little *shellfish!*
not really not traditional po boy, just a shrimp sub.
Looks delicious. Once I moved west, my frequent trips to NOLA ended and I miss the food. King cake in August? Why not? Guess it's never too early to prep for Mardi Gras. 😀 my favorite NOLA sweet treat is bananas foster, but you may have done that before.
I thought everyone knew the trick to core iceberg lettuce! Y'all make me feel old when I realize maybe the generation under me never learned it, lol. I guess iceberg has mostly been out of favor the last 20 or so years, but back when I was young, we didn't have so many choices.
I went into the taste test like "I hope they didn't get a Rouses king cake" and they did, and it came in last where it belongs.
We eat King Cakes in class and the student who gets the baby has to bring the next King Cake.
Love me a po boy
Every time I have visited New Orleans, I have found that it appears that one bakery totally dominates the poor boy sandwich bread market. They seem to deliver to all of the places in town. I cannot remember the name now but I will look into this and advise later.
Leidenheimer's
Oyster po boy is my favorite
The sugar colors on the King cake also stand for gold, frankincense, and myrrh
Yum!!!
Love my shrimp poboys, should have tried Manny Randazzo King Cake, Sauce Piquant recipe is great. Thanks
There is a flood coming from my mouth 👄
I have legit never heard Julia more stern on either ATK or CC, but the lady got a point hahaha. Still gonna tempt fate like Bryan though 😈😂
What color is the dutch oven? Does anybody know?
Looks like Marseilles www.surlatable.com/pro-1606409-cass-round-oven-1325-qt/1268689.html?mrkgadid=1&mrkgen=gpla&mrkgbflag=0&mrkgcat=cat&acctid=21700000001683301&dskeywordid=92700055855847842&lid=92700055855847842&ds_s_kwgid=58700005772057823&ds_s_inventory_feed_id=97700000008343482&dsproductgroupid=927252015736&product_id=1268689&merchid=5755698&prodctry=US&prodlang=en&channel=online&storeid=%7bproduct_store_id%7d&device=m&network=g&matchtype=&locationid=%7bloc_phyiscal_ms%7d&creative=45091876901&targetid=pla-927252015736&campaignid=206388101&adgroupid=9917021141&&affsrcid=AFF0005&creative=45091876901&device=m&matchtype=&gclid=EAIaIQobChMI6rellLfW6wIVC9vACh2u6wlFEAQYESABEgKQcfD_BwE&gclsrc=aw.ds
T1gg3r2 - thank you 🙏
@@LL-sd2fc You're welcome!!! :)
hi
Season the shrimp and the batter
There should have been more browning of the flour in the sauce piquant.. we brown flour down here in Louisiana.
🌹🥀 " Greetings from New Iberia " 🥀🌹
BRYAN PLS MAKE 4 ME
17:58
Nice reference to ol babby
and use banh mi bread
I heard that chicken tastes like alligator 😋
I'm going to make that chicken dish tomorrow...
that shrimp recipe is one i gotta try
At least we don’t need to worry if there’s enough salt in the comments section ...
What a strange subject for the tasting segment. Do enough people really mail order King cake to warrant it?
Sun Block
Not only yes, but hell yes.
Many of us from that area have our favorite sources. Do they have unique tokens? Are they fresh, soft, and authentic?
To be honest, I am writing this before seeing the full episode
Yes, people tend to order shipable breads or celebration cakes. In Germany e.g. tree cake (Baumkuchen) and Stollen.
Kringles too.
Oh yes - we had about 5 - 8 delivered to our office every year from clients that live in New Orleans. Super weird cake with the baby and the colored sugar. I don't like it.
“Remove the core of the tomatoes” the core is one of my fav aspect of tomatoes 🍅
Cooks country yall need to try one from pollman's in mobile Alabama
Rull is who find baby buy next king caje
I have never eaten shrimp po' Boys and have never eaten the other dish either, but have eaten some dishes served in Louisiana while stationed there in Bossier City.
So for those in new Orleans, where Mardi didn't start (it started in Mobile, Alabama) and thus dont know the traditions, the Mardi Gras season starts on January 6, or epiphany, and stretches till Mardi Gras day, or fat Tuesday, which is the day before ash Wednesday. Mardi Gras is the season of feasting and festivities before the season of fast, lent. Lent last for 40 day up to Easter and then 50 days later is the feast of pentecost. And yes the baby in the king cake is to represent Jesus and the epiphany, because after the wise men came and told herod, mary and Joseph had to hide baby Jesus, thus it is hidden in the cake.
The "baby" in the king cake DOES NOT represent (the baby) Jesus, many years ago in New Orleans, a bakery which baked king cakes used plastic trinkets for the tradition we're discussing here, ran out of them, so the salesman who supplied them with the trinkets had a supply of little plastic babies so that particular bakery used them as a substitute, THAT'S how the tradition was started! ⚜️⚜️⚜️
Chicken sauce piquant. Yummy.
A po'boy with lettuce, tomatoes,pickles, and mayo is called "dressed" in New Orleans.
In other parts of the country, it's called Fat Tuesday.
Used interchangeably in South Louisiana.
LOVE BRIDGETT !!!!! what is he her IG ????
Remoulade is a classic. New Orleans made it their own and didn't try hard enough.
A poboy though only has mayo, pickle, lettuce, tomato. Some use hot sauce because it's fried.
Also, no need for standard breading procedure.
Soak dry and cleaned product in good, thick buttermilk and then directly into cornflour seasoned. Fry.
Never use giant shrimp or "prawn"
The real key is small, white shrimp. 60-80 count. If we have to use 30-40 count, split lengthwise and doubles the number, right?
Soak in buttermilk brine, toss in dry cornflour that's been seasoned. Maybe add 15% cornmeal to the breading but not authentic.
I can talk about this all day long.
Spend more time on the bread. No other area will ever have the french bread we have in LA. None. And the bread is the key. If we don't have the real poboy bread, we don't have a poboy.
I don't like king cake. I was born and raised in Maine and we had or I should say my mother made chicken sauce picante and her side of the family was from Canada. She must have read it in a magazine.
I am glad cooking shows decided to get less preachy about washing your hands after handling meat. For awhile it was obnoxious. Guess they still have to add it in at times.
WHAT does Hungarian paprika taste like??
@Angel Bulldog
I just bought smoked paprika a year ago. I like that. Seems i always forget about the nutritional values.....
Thanks!
D Hoosier a
@@sherrydungjen8431
??
Real Hungarian paprika tastes like roasted red peppers. Penzey's and Morton & Basset sell flavorful paprikas.
@@kylechalve
Interesting!
I'll have to get some.
And, in all my life, I've never really tasted much of anything at all when it comes to regular paprika. Thank you for that information. Have a beautiful weekend. 😃
@12:36 I made the same face
Looks delicious! I recently started my own channel. How do you determine if a recipe is worth a video? Have they all been done?
What kind of pickles????
The same kind they use for Hamburger.
Sweet bread & butter?
QUESTION; In my entire life, Cajun spices, etc. are the ONLY flavors I despise. Can anyone PLEASE tell me what particular spice(s) they are? Same when I ate a "blackened" steak.
I absolutely loathed it.
Thanks y'all.
Aren't those the ones they use in the Po'boy recipe?
Cayenne pepper is the main ingredient.
I don't like all the sugar on king cakes. Also, it kinda tastes like breakfast bread. Not a fan.
I live in the Sauce Picaunt Capitol of the World (Raceland, LA) that Sauce Picaunte would be thrown out. You got to cook that seasoning way longer. No one fries their chicken either.
Exactly. That is not sauce piquant.
Justin Wilson is rolling over in his grave. I guess this is the “Boston version”
yep you got that right!
Paul Prudhomme’s recipe calls for frying the chicken too. It makes a nice fond at the bottom of the pot to flavor the sauce.
Greetings from New Iberia 👍
Cs
We could go round and round. Nonetheless, you've made a good-looking sandwich. I will debate the poboy though until the cows come home.
PS: They never do.
Don't they come home every night at sundown?
I use short electritians scissors to peel and devein my shrimp at the same time
Fried oyster poboys are better. You also didn't explain what "dressed" means
Yes, given a choice between oyster or shrimp... I'll take the oyster every time.
The chicken piquant sauce sounds delicious. But, WHY overcook tiny bits of thigh meat, from SKINLESS/BONELESS pieces??
How can there be any chicken flavor, or texture, left?
Thank you for the sauce recipe. I'll try it. But, I'm going to seriously adapt the procedure, using whole BONE IN/SKIN ON chicken. Brown, and bake. Retain some CHICKEN, in the chicken dish.
Her recipe and technique are sorely lacking for a proper piquant sauce.
@@christopherharris3229 Ah, thanks. I've looked at other recipes. All of the sauce mixes do sound good, to me ... including the one presented here.
However, I noticed that all of the other recipes called for chicken, cut up into pieces. No other recipe called for "minced" bits of chicken flesh.
I only use boneless/skinless chicken for Kebabs, Stir Fry, etc.. Otherwise chicken retains flavor, moisture and shape, with bone/skin.
Not food related, but what fingernail polish is Ashley wearing?
It’s OPI gel and it’s called “Maude about you” (but the pastel version). ❤️
Reminds me of Essie Ballet Slippers, www.essie.com/nail-polish/enamel/sheers/ballet-slippers.
OK, I challenge y'all to make a squirrel dish.
Is it just me or could Ashley be Sarah Jessica Parker’s voice twin???? I swear they sound like the same person!
Rem-you-lahd? Sorry, but remoulade is pronounced "rah-moo-lahd."
Also, whoever finds the baby in the king cake throws the next Mardi Gras party.
now i want to have a baby
In NOLA I've had poor boys dressed with sour cream and parsley.
bridget is looking soo good. hot girl!
(Julia looks very HOT here!)
Jack, saying "DIY yourself" is as redundant as saying "VIN number".
America's test kitchen doesn't have a 99 cent tomato corer?
I think it's a teaching method for home viewers who do not have a tomato corer.
"reemulahd" yikes, and we never broil our french bread. NO to remoulade sauce for authenticity.
Not a useful taste test, and no way I spend $65.78 on that cake.
@@sandrah7512 not a good one. The authentic ones air about $30 from bakeries in South Louisiana.
Po boy should always start with Leidenhymers bread. AND NO ONE uses Ruemalaud on a poboy
My family has been here since the 1680’s. I like this show but y’all messed up with these New Orleans staples.
Shrimp poorboy:
NEVER batter the shrimp.Dredge in seasoned flour and corn meal ONLY!
Use a shrimp peeler. Removes shell and vein.
We say “dressed” for a poorboy which means lettuce, tomato, pickles and mayo. Hot sauce (Crystal brand) on the table.
That bread roll. Ugh! Ain’t no poorboy. That’s a shrimp sandwich at best. We’d say it’s Yankee.
King Cake: WOW! Where to begin? So much wrong. It IS about Epiphany it’s a King’s cake as in the 3 wisemen. Too much to correct.
That was cringe worthy.
Sauce Piquante: Not bad but honey we do eat alligator but not squirrel in New Orleans.
Been watching True Blood box set?
So glad you didn’t try to tackle Creole/Cajun cuz you’re going to mess that all up.
This is why we never eat in a New Orleans-style restaurant when out-of-town.
Just go visit and enjoy yourself.
Bon Appetit!!!
Oh, in LP and elsewhere in Louisiana, squirrel sauce piquant is absolutely on the table. Tastes good, too. Honey.
Honey you sweet as Haydel’s King Cake. But in the City of N.O. we don’t eat NO squirrel. But the dog chases them in City Park. In the country it’s different.
The show WAS about New Orleans not Louisiana. 🦞
Hilarity is trying to brag about New Orleans supremacy to someone who lives here.
Natives appreciate the lure.
Bienvenue!
@@klfjoat
" Cest si Bon, Cher ! " 👍
Greetings from New Iberia !
I grew up eating squirrel because my Dad was an avid hunter. I preferred squirrel over wild rabbit.
Have a great day today ! "
Yankees trying to cook southern food 🤦♂️
Honestly as a Cajun, I'm insulted by this episode. You owe me an apology for you insulting my culture
More reasons to visit and spend a healthy time in New Orleans to experience the culinary delights in person, once covid-19 subsides.
What specifically did they get wrong in your view? What should it have been?
@@sandrah7512 Nobody, puts remoulade on a Po boy, it's just plain mayo... that's all.
to all ya'll folks out there... This "Chef" lost me at toasting the freaking bread! You don't toast the bread! Never in the freaking history has a po boy been toasted! (what the *^&%?) yeah i get it he can't get "french bread" where ever he is at! He thinks he is making a po boy. But really in actuality he is making is a SUB, with that bread! The way we do it here in New Orleans, we use French bread, which known for its crisp crust and fluffy center. BUT HE IS SO WRONG by TOASTING! And calling this a po boy! Daring to even calling it one. AND Never in the history of the po boy has remoulade been an ingredient added to the po boy. traditionally lettuce, tomato, pickles mayonnaise, with option of being asked "ya'll want ketchup and hot sauce?
I can’t understand why people have such a problem peeling shrimp 🍤. And the lettuce? He’s just now learning how to take out the core! Losing confidence!
I think they are playing it up for the camera and audience.
The Yellow Cursor If that’s true, then they’re over acting🤪
@ZannaDanna: Agree. Some home viewers are novices and they're using these as teaching shows as well.
All wrong. just mayo... no remoulade sauce.
Pronounce the damn word right. It's off-putting.
Which
@@sunblock8717 Remoulade
I realize that “setting the scene” is good theater” but HOW MANY TIMES WILL THEY PRETEND TO WALK UP AND TALK… and is looking like “bikers chicks” really appropriate!
Always, and yes.
Biker chicks because they were wearing jeans and vests? Would you prefer them in a pretty pink dress with pumps?