You need a vacation. All of you. Even if you just got home from a 20-day Caribbean cruise, you probably still need a vacation.
But as the graphs and charts and news reports have been reminding us, Americans aren't great at taking those vacation days and getting away. So if you're guilty of not giving yourself the down time you deserve, the least you can do is create a mini-staycation at dinnertime.
One favorite food destination? New Orleans. All you need is some sweet jazz music and a recipe.
This Oyster Po' Boy from The Culinary Institute of America will transport you to a warm afternoon by the Louisiana waterfront. A po' boy is a Louisiana-style sandwich of meat, fish or shellfish on soft but crusty French bread. We won't be so bold as to say what should be on a po' boy, because from town to town, and even block to block, the rules shift. But in general, po' boys are simply dressed with lettuce, tomato, onion and maybe mayonnaise, mustard and pickles.
Fat and crunchy fried oysters are a natural po' boy filling because they are abundant in the warm waters of the Gulf, making them readily available and inexpensive. Even if you're not an oyster person, a fried oyster is really a horse of a different color. Cooked oysters lose the slimy quality that people usually complain about. Coated in a crunchy, golden-brown cornmeal coating, they become downright tender and sweet.
Oyster Po' Boy
3 cups cornmeal
1/4 cup all-purpose flour
1 1/2 teaspoons kosher salt, plus more as needed
1 teaspoon Creole seasoning
1 teaspoon ground black pepper, plus more as needed
1 quart shucked oysters, well-drained
Vegetable oil, as needed for frying
1 lemon, thinly sliced, seeds removed
1/2 cup NOLA Remoulade Sauce (recipe follows)
4 French bread rolls, about 6 inches each, split
2 medium tomatoes, sliced
1 head lettuce, shredded
Salt and pepper as needed
In a medium bowl, combine the cornmeal, flour, salt, Creole seasoning and pepper.
Add the oysters, and toss until well-coated.
Fill a heavy-bottomed saucepan with about 2 inches of oil. Over medium heat, bring the oil to about 350 degrees. Working in batches, fry the oysters until they are golden brown all over, about 3 minutes. Use a slotted spoon to transfer the cooked oysters to a paper-towel-lined tray.
Carefully lower the lemon slices into the hot oil and fry until the white pith begins to brown, 2 to 3 minutes. Transfer to the towel-lined tray.
Spread about 2 tablespoons of NOLA Remoulade Sauce on one half of each roll. Evenly distribute the fried oysters, lemon, tomatoes and lettuce between the rolls, and sprinkle with salt and pepper before serving.
Start to finish: 45 minutes. Serves 4.
NOLA Remoulade Sauce
8 cornichons
2 teaspoons capers
2 green onions, chopped
1 tablespoon fresh lemon juice
1 tablespoon Creole mustard or a whole grain mustard
1 tablespoon chopped Italian parsley
1 cup mayonnaise
1/2 teaspoon paprika
1 teaspoon hot sauce
Kosher salt, to taste
Ground black pepper, to taste
In a food processor, combine the cornichons, capers, green onion, lemon juice, mustard and parsley. Pulse until finely chopped.
Add the mayonnaise, paprika and hot sauce. Pulse to blend. Season with salt and pepper to taste.
Use immediately or refrigerate in a covered container until needed.
Serves 8.