Jump in on Mardi Gras celebrations (even from afar) with favorites from New Orleans. Creole country native Chef Adam Lathan, who grew up on the Alabama Gulf Coast, shares secrets for great roux, po' boys and more with Fox News's Lilian Huang Woo.
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Roast Beef Po Boys with Debris Gravycourtesy: The Gumbo Brothers 5 lb Roast Coarse Kosher Salt & Coarsely Ground Black Pepper Canola Oil 12 oz Abita root beer 2 cup Beef stock (or water) 1 Large Spanish Onion (chopped) 3 Celery Stalks (chopped) 1 Carrot (chopped) 1 Bay leaf 3 cloves peeled garlic (whole) 3 Sprigs Fresh thyme French Bread, Lettuce, Tomato, Mayonnaise (preferably Duke's) and dill pickle forsandwiches. Preheat oven to 300 Rub the outside of the roast liberally with salt, pepper and set aside. Bring a deep, oiled cast iron dutch oven to medium high heat. Searroast on all sides (including ends) for 1-2 minutes per side until a darkcrust is formed and remove from heat, set roast aside. In the same dutch oven, add the abita root beer, beef stock, onion,celery, carrot, bay leaf, garlic and thyme creating a small bed ofvegetables and place the seared roast on top. Make sure there isenough liquid to cover all of the vegetables. Cover and slide into the oven. Cook for 4-5 hours (or until an internaltemp of 145-150), 6ip the roast halfway through to cook evenly. Remove the roast and let it cool for 15-20 minutes. Cut o7 all of thetrimmings and burnt ends and set aside. Slice or shred roast toprefenece and set aside. Take the remaining "debris" of vegetables and roast trimmings andtransfer to a food processor and puree. Slowly add remaining liquidfrom the roast until gravy is at desired thickness. Salt and pepper totaste.Dip sliced roast into the warm gravy and serve dressed on fresh Frenchbread for a classic Po Boy!*DRESSED = thinly sliced lettuce, tomato slices, mayonnaise and dillpickles slices.
- ½ Cup Sugar
- 1 Envelope Sugar
- 8 Cups AP flour
- 3 Eggs
- 1 Cup Evaporated Milk
- 1½ teaspoon salt
- ¼ cups shortening
- Canola Oil
- Powdered Sugar
- Pour 1½ cups of warm water in a mixing bowl. Add sugar and yeast in a large bowl and let sit for 15 minutes to activate the yeast.
- Beat the eggs and mix in the evaporated milk, salt, vanilla and add to the yeast & water.
- Mix in half the flour slowly and add the shortening. Add remaining flour and stir to combine
- Remove the dough and knead on a floured surface until the ball is smooth. Put the dough into a large bowl and cover with a towel. Leave it out at room temperature for 4-8 hours
- After the dough has risen, roll the dough out on a clean, flat surface and cut into 2-inch squares.
- Heat oil to 370 and drop in the beignets. Fry until golden (about 8 minutes) and remove.
- Toss in powdered sugar and serve warm.
Battle of New Orleans by Nick Bennett (Porchlight)
2.5 oz Elijah Craig Small Batch Bourbon
.25 oz Simple Syrup
1 dash Absinthe
1 dash orange bitters
2 dash Peychaudes
Garnish with a Lemon Twist
Build all the ingredients in a mixing glass and give a quick stir. Strain into a rocks glass over fresh ice and garnish.