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Basil Mayonnaise Recipe

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This recipe is in anticipation of the tomato sandwiches I’ll be having now that my larger tomatoes are finally starting to ripen. The summer Tomato Sandwiches are some of the best sandwiches of the whole year…stay tuned for some recipes.

This is a simple recipe that makes quite a bit of mayonnaise, excellent for using in a Potato or Pasta Salad to replace the store-bought stuff. I like to use quite a bit of fresh basil and a touch of fresh garlic to give the old taste buds a good Summery poke in the chops. This is a great way to utilize some of that basil from the garden to help keep it from going to seed! If making this for Potato or Pasta Salad make the whole recipe, if making to dress sandwiches cut the recipe in half.

Basil Mayonnaise Recipe

1 & 1/2 Cups, Packed Fresh Basil Leaves
1 Large Egg
1 clove garlic, minced
1 Tbsp Fresh Lemon Juice
1 tsp Kosher Salt
A few turns of black pepper
1/8th teaspoon White Pepper
1/2 Cup Extra Virgin Olive Oil
3/4 Cup Canola Oil or other neutral oil

In a blender or food processor combine the basil, egg, minced garlic, lemon juice, salt & peppers. Blend until the mixture is very green and the basil is very well pureed. Combine the two oils, then with the motor running on low, very slowly drizzle in the oil mixture (if you add it too quickly the sauce will break), continue this until all of the oil is incorporated. Taste for seasoning.

Store in an airtight container, it will keep for up to one week but is best if used in a few days.

Makes about 1 & 1/2 Cups.

Be sure to check out my ever-growing Index of Creole & Cajun Recipes which is a collection of all of the recipes featured here on Nola Cuisine!

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Parkway Bakery & Tavern Style Roast Beef Po Boy Recipe

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I’ve said it before and I’ll say it again…the first meal I go to off of the plane when I get to New Orleans is a sloppy Roast Beef Po Boy, it simply says “home” to me. I just recently saw a facebook southern foodie friend go into Parasol’s for a Roast Beef and received a comment along the lines of “why did you go to the gulf coast for Roast beef?”

The answer, dear reader, is that it is the quintessential Po Boy and sandwich of New Orleans. It’s a neighborhood specialty that folks grew up on, sitting in a dark tavern or pub with the odor of stale beer omnipresent, music moaning from a tinny jukebox or half assed speaker system. To be honest, and probably no secret to anyone with eyes, the place is probably not that clean. The conversation in the room could come from anyone… bums, judges, good time charlies, tourists, lawyers, construction workers or a group of high school kids in for a bite after school.

A neighborhood restaurant.

Everyone’s welcome and everyone is there.

Maybe the reason I make that meal my first one is to step into some real local color.

Then again, maybe it’s just the sandwich.

When done right it’s loaded with fall apart Roast Beef, waves of gravy made ever more creamy by generous slatherings of Mayonnaise, the first bite makes the French Bread and the sandwich collapse, leaving you elbow deep in gravy with fringes of shredded lettuce and pieces of tomato and pickle hanging from your wrist.

Don’t worry, nobody’s looking…or I should say, nobody’s judging. It’s all part of the experience. Enjoy. Relax.

It seems these days there are two camps of Roast Beef Po Boy enthusiasts as these neighborhood joints are a dying breed. Parasol’s and Parkway. I’ll take them both, each a little different, each on the high side of what I think of as a Roast Beef Po Boy. Good bread, good gravy, fall apart meat, and good local color as company.

This is my humble nod to the Parkway Bakery & Tavern Roast Beef Po Boy, I’ve gathered a few secrets from this article:

In Judy’s Kitchen Parkway Roast Beef Po Boy

Parkway Bakery & Tavern
538 Hagan Ave
New Orleans, LA 70119

I put my own spin on this recipe for those who aren’t close enough to grab one when the urge strikes. Be advised this is not highfalutin food. Don’t be shocked to see things like Kitchen Bouquet and Cream of Mushroom Soup, these are neighborhood recipes made by regular folks. Don’t judge as they don’t judge when you’re sliding off of the table from the gravy and blue plate mayo.

If you’ve had the pleasure of having a good Roast Beef Po Boy in New Orleans and are from elsewhere, this is the recipe for you. This along with my Parasol’s Roast Beef Po Boy Recipe are damned authentic and will scratch that itch for you….provided you can find the right bread.

A note on New Orleans French Bread:

This detail is of utmost importance, as the cooking of the beef, maybe even more so. The bread must be a bit larger than a traditional baguette with a crisp crust, and an almost cotton candy interior. Very hard to find outside of New Orleans, but in Michigan I have found a very sufficient substitute at Fresh Thyme markets. The French Bread there is almost a perfect substitute in my humble opinion, even though they’re a bit highfalutin, organic this and that.

Parkway Po Boy Style Roast Beef Po Boy Recipe

For the roast:
3 1/2 to 4 lb. Beef Chuck Roast

Penzey’s Mural of Flavor Seasoning (not authentic but I like the dimension of flavor it adds)
Kosher Salt
Coarse Black Pepper

Garlic Powder

Onion Powder

Sear the Roast liberally with all of the seasonings. If seasoning the night before omit the salt until just before searing.

2 Tbsp Vegetable Oil
1 Medium Spanish Onion, rough chopped
1 Carrot, rough chopped
1 Celery Rib, rough chopped
3 toes Garlic, chopped
2 Bay leaves
1 bunch Fresh Thyme
12 oz. Beef Stock or canned low sodium Beef Broth
1 – 10.5 oz. can of Campbell’s Cream of Mushroom Soup

1 Tbsp Kitchen Bouquet

Preheat an oven to 350 degrees F.
Heat the oil in a very hot dutch oven with a tight fitting lid. Sear the seasoned Roast until very brown on all sides. Remove the roast to a plate, reduce the heat to medium, add the onions, carrot, celery, garlic, fresh thyme and bay leaves.

Deglaze the pan using the vegetables, scraping the bottom of the pan with a wooden spoon to remove all of the brown bits, the flavor.

Add the beef Stock, mushroom soup and kitchen bouquet. Bring to a boil, then add the roast back to the pan, ladle some of the liquid and vegetables over the roast, place the lid on and place into the preheated oven for 3 – 3 1/2 hours.

When the roast is fall apart tender, remove from the liquid and refrigerate until easy to slice, about one hour.

In the meantime, strain the gravy, pressing some of the vegatbles through the holes of the strainer. Strain the fat from the top. Return the gravy to the pot and keep on a low flame, I like to add a tsp of garlic powder, reduce until gravy consistency, season to taste with kosher salt and black pepper.

When the roast is quite cool, “slice” but it will be more like making it fall apart. Slice the meat with a very sharp knife across the grain. Add the meat back to the gravy and heat through, check the seasoning again, keep warm on a very low flame.

For the Po Boy:

1 Loaf New Orleans Style French Bread (Crispy Crust, soft center)
2 Cups Shredded Lettuce
2 Beefsteak Tomatoes, sliced
2 Dill Pickles, sliced
Good quality Mayonaise, Blue Plate if you can get it or Hellman’s
Roast Beef with Gravy (see above)

Cut the bread in half lengthwise and toast.

Slather mayonnaise on both sides of the toasted French Bread, put a generous helping of the Roast Beef mixture on the bottom half of the bun, followed by the tomatoes, then pickles, then the shredded lettuce. Put the lid on then slice in half. Serve with a cold beverage and a very large stack of napkins.

Serves 3 to 4 depending on how generous you are with the meat.

Other sandwich recipes on Nola Cuisine:

Parasol’s Roast Beef Po Boy Recipe

Roast Beef Po Boy with Debris Gravy

Central Grocery Style Muffuletta Recipe

Muffuletta Bread Recipe

Muffuletta Olive Salad Recipe

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Coming soon…Parkway Bakery Style Roast Beef Po Boy Recipe

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I’m coming out of hiding to post a Parkway Bakery Style Roast Beef Po Boy Recipe in the very near future! Stay tuned for another very authentic neighborhood Po Boy Recipe!

Parasol’s Roast Beef Po Boy Recipe

Roast Beef Po Boy with Debris Gravy Recipe

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Turkey Bone Gumbo

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From Nola Cuisine

My annual tradition is to make a Turkey Bone Gumbo from the carcass and meat from the Thanksgiving Turkey, and use the leftover dressing in place of the rice! This is such an amazing and unique redoux of the flavors of Thanksgiving! Just try it. You will never ask what to do with Thanksgiving leftovers again!

Here is the recipe:

Turkey Bone Gumbo Recipe

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Shrimp Remoulade with the late great Chef Warren LeRuth and my late great friend Bill Moran

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I had many great conversations with my late friend, Texas Chef Bill Moran about Warren Leruth, as we were both fascinated by the man. Bill was a food broker during the 60’s and had many meetings with Chef Leruth in his restaurant in Gretna during it’s heyday. He was enamored with Chef Leruth’s scientific precision with recipes. Bill taught me a lot and shared a wealth of incredible stories of his meals and dealings in New Orleans during that time. He & I were enamored with Warren LeRuth because:

After all, Chef Warren LeRuth:

*Invented Oyster and Artichoke Soup which has since become an icon soup in New Orleans
*Formulated the recipes for Popeye’s: Biscuits, Red Beans & Rice and Dirty Rice.
*He did R&D for: Outback Steakhouse, Boston Chicken, Brinker International, Burger King and many other restaurant chains.
*Created Leruth’s “Vanilla Bean Marinade” and “Melipone Mexican Vanilla”. He sold the formula to Ronald Reginald’s, thank God, because it is the best Vanilla on the market, in my humble opinion.
*Created the formula for the “Seven Seas Green Goddess Dressing”

Bill and I planned on doing a Great Chefs of New Orleans bio on Chef Warren LeRuth, as we did for Austin Leslie. We never got around to it.

I miss my friend Bill, I think of him all of the time. Every 4th of July I look for an email that says “Happy Firecracker!”. It never comes anymore. I miss our long drawn out trails of email messages about Roast Beef Po Boys, and how the higher the stack of napkins, the better the Po Boy. I miss his praise on all of my posts, he was my biggest supporter, my cheering squad, because he knew I was trying to preserve some of the old cooking ways.

I talked to Bill for the first time on the phone the day before he died in 2007. I was working on my Parasol’s Roast Beef Po Boy post when the call came in. I told him I was thinking of him, the napkins were piled high and I would save half for him. He liked that. I had no idea how ill he was. I cried when a mutual friend told me he died the next day. We never met in person. I miss you Bill. I’m gonna get that piece about Warren LeRuth done. I’m researching, I wish you could watch these videos! Oh, the culinary conversations we would have about the master at work!

I learn something fundamental every time I watch one of Chef Warren’s videos. There is always something that I thought I knew…but now I realize that I don’t know squat.

Shrimp Remoulade with Chef Warren LeRuth!

Although Bill’s Texas Chef blog is sadly gone his daughter Nicole carries on his legacy at Texas Chef’s Daughter!

My Shrimp Remoulade Recipe!

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Buttermilk Fried Chicken Recipe at American Gourmand

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From Homemade Rendered Lard

I’ve just launched a new blog called American Gourmand that I am super excited about!

American Gourmand is going to be a sister site to Nola Cuisine but exploring other realms of the American culinary landscape like Barbecue, Sushi, Charcuterie, and whatever else may be simmering away here in our great melting pot!

From American Gourmand

The format will be identical to that of Nola Cuisine, recipes as well as sharing my visits to restaurants, both of which with food photos that I hope will make your stomach rumble.

I’ve also streamlined the themes and lay outs of both sites to be almost indentical, to make it easier for me to post more often, rather than spend time messing around with technical issues.

I kicked off American Gourmand with a recipe that readers of Nola Cuisine know is near and dear to my heart, Fried Chicken. Here is the recipe:

Buttermilk Fried Chicken Recipe

I’m going to Nashville next week and hope to bring a bevy of Southern goodies back to share! See you soon!!

Be sure and check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes featured at Nola Cuisine as well as my sister site American Gourmand!

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Stanley Restaurant

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From

After visiting the second annual New Orleans Oyster Festival and a long afternoon of driving around New Orleans searching for an open sign in a restaurant, Seth McMillan and I became gradually less picky about where we were going to eat. Boucherie…closed, Dante’s…closed, the list went on and on. We ended up at the most unlikely place of all, the area we never dreamed we would kick back to dine… in Jackson Square. Don’t get me wrong, I love the Quarter. I love a lot of restaurants in the Quarter, but we left the Quarter in a car and ended up back with our tails between our legs…in Jackson Square.

We had walked past Stanley Restaurant earlier in the morning and Seth had mentioned that some of the staff at Bourbon House where he works told him he had to check out the Corned Beef at Stanley, so we said what the hell. The restaurant has a great reputation, owned and operated by Chef Scott Boswell of Stella! fame. Stanley being the more casual of the two, comfort food with a twist, all day breakfast & brunch, Po Boys, Burgers, sandwiches, and a hell of a good corner for people watching! We sat down, ordered a couple of Abita Ambers (following through with the theme of the day) and watched and laughed at the human statue, breaking character more often than not for smoke breaks.

In character:

From Stanley Restaurant – New Orleans

Smoke break:

From Stanley Restaurant – New Orleans

We decided to order a variety and split the whole works. Sampler platters like the Po Boy sliders at Stanley are a good way to get an idea of what a restaurant is all about.

Seth McMillan at Stanley:

From Stanley Restaurant – New Orleans

Stanley has a lot of great sounding egg dishes on the menu, I chose the Breux Bridge Benedict, as I have a hard time not ordering anything on a menu that contains Boudin. The Breux Bridge Benedict did not disappoint! Toasted Leidenheimer French Bread, Charlie T’s Boudin, American cheese, a perfectly poached egg, finished with a well made hollandaise. A picture is worth a thousand words right.

From Stanley Restaurant – New Orleans

This photo for me, is the stuff dreams are made of. It makes me hungry for this dish every time I look at it.

From Stanley Restaurant – New Orleans

The Reuben was very good as well. A mix of Boar’s Head Brand Corned Beef and Pastrami with Swiss and Provolone Cheeses, Sauerkraut, and Russian Dressing on Toasted Rye. Very, very good!

From Stanley Restaurant – New Orleans

The Po Boy Sliders was a sampling of the Oyster, Korean Beef, and the Club Stanley. The Oyster was very good served dressed with coleslaw and remoulade. The Club Stanley while good doesn’t really stand out in my memory. The standout and most inventive was easily the Korean Beef. A Korean Barbeque take on the classic Roast Beef Po Boy. Tenderloin, Korean Barbecue Sauce, topped with Kimchee. So delicious, I will definitely go back, if for this alone.

From Stanley Restaurant – New Orleans

Our server tempted us with the all housemade ice creams, Bananas Foster flavor definitely caught both of our ears. It was the whole dish rolled into an ice cream, absolutely excellent.

From Stanley Restaurant – New Orleans

I will definitely stop back into Stanley on my next trip down to New Orleans, maybe for that Korean Beef Po Boy, maybe for a late night breakfast, hell maybe for an ice cream, or maybe, just maybe, because I can appreciate the references to A Streetcar Named Desire!

Stanley has a lot to offer, and like I said the people watching and view can’t be beat!

Be sure and check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes featured at Nola Cuisine!

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