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Posts Tagged ‘french bread’

  1. Licking Your Elbow–Tongue Po Boy

    February 13, 2014 by David Bridges

    It sure has been a long time since I did a post! In my pursuit of getting this book published I accumulated many recipes and essays. As I sit here and they sit here we both need to do something. Forgive me for having no pictures. BUT, I can always add those later. I will have some free time for a while or more likely forever. The Voice still drives this site. That will never change. As a reminder, you’d be a fool to not read the recipe methods.

    Growing up in New Orleans has more advantages than disadvantages. Your taught an appreciation for fine foodways at a very early age. I remember going to City Park and eating Roast Beef Po Boys. The warm gravy and beef would mix with the chill of the mayo, tomato and lettuce to form a lush nectar that would literally run down your arm as it succumbed from the weight of your bite into the crackling and chewy French bread. It was instilled in me at the age of 8, that if the gravy didn’t run down your arm, it wasn’t a properly dressed Po Boy. Thanks to the Po Boy, I haven’t been properly dressed since.


    Tongue and Gravy Deep Fried Po Boy

    Serves 4 People for a Lunch Date


    1 Beef Tongue about 2.5 pounds

    1 Yellow Onion peeled and roughly chopped

    2 stalks of Celery roughly chopped

    8 cloves of Garlic

    1 medium Carrot roughly chopped

    2 Bay Leaves

    2 teaspoons of freshly ground Black Pepper

    8 sprigs of fresh Thyme

    1 quart of Beef Broth

    1/3 cup Butter

    1/3 cup Flour

    1 loaf New Orleans French Bread


    shredded Iceberg lettuce

    slices of Tomato

    slices of pickle

    Sea or Kosher Salt

    For the Frying Batter:

    2 cups Flour

    2 teaspoons Baking Powder

    1 teaspoon Sea or Kosher Salt

    1 Egg

    2 cups Milk


    Get a medium sized braising pot with a nice fitting lid out of one of your cabinets. Put the tongue, onion, celery, garlic, carrot, bay leaves, pepper, thyme and beef broth into your pot. Bring the pot to a simmer over medium-high heat. Cover your tongue with the lid and lower the heat to very low. Let the tongue bathe in the broth for 1 hour and 10 minutes. Uncover the pot, turn off the heat and let the tongue ponder life in the pot for 20 minutes. Remove the tongue and set aside. Strain the stock into a container and place the pot back onto the stove. Melt the butter over low heat and stir in the flour until they are unified and agreeable to the task at hand. Pour the strained broth into the roux and let the mixture simmer for a few minutes. Turn off the heat, taste the gravy and season it with salt and pepper to your delight. Trim, peel and discard the outer tough layer of the tongue. Slice the tongue thinly and place it into the gravy. Hold aside and keep warm with love and attention.

    For the Frying Batter:

    Mix all the ingredients together in a bowl and hold aside until someone screams “Show Time”.

    To Assemble the Po Boys:

    Pre-heat your fryer to 375 degrees. Cut the French bread into quarters. Then cut each quarter horizontally 3/4 of the way through, so that it will open like a clam shell. Spread an enjoyable amount of mayonnaise on the inside of the 4 sandwiches. Divide the sliced Tongue amongst the sandwiches equally or unequally, it is up to you how you want to treat your friends. Place the lettuce, tomato and pickle into the Po Boys. Close the “clam shell” up and insert 2 toothpicks into the lips of each Po Boy to keep their mouth closed while in the fryer. Have someone loudly proclaim “SHOW TIME”. Then dip each Po Boy into the batter and dip the Po Boy so slowly into the fryer that it is literally starting to fry while still in your hand. This will help the Po Boy not to stick to your fryer basket. Just watch what you are doing and try not to be too inebriated to the point of burning yourself like an idiot. Fry God’s favorite sandwich on both sides until golden in your fryer.

    Take it out and repeat for everyone else. Cut each one into two and smother it in what you call Gravy but I prefer to say Amber Justice.


  2. Give and Take: Pain Perdu Farci

    May 30, 2011 by David Bridges


    The most important meal of the day is breakfast. It is utterly impossible to become a productive man making sound intelligent decisions without starting off the day with sugar, caffeine and liquor. The thrust of these three social lubricants will not only make the sky open up from the sense of your well being, but you will find the annoyances of mankind more tolerable. Be mindful in not taking in so much lubricant to where you start to exchange “tolerable” with “excusable”. Bourbon may first give a sharpening of your tongue. But without any moderation it will then take away any compassion you have for the souls less fortunate than yourself—-and there are many. I am steadfast assure of this fact because you are reading my ramblings instead of watching Guy Fieri stick his gaudy jewelry all over some food he is preparing to seduce some poor soul’s wallet. Anyone looking to buy a Lamborghini?

    Tomorrow is the Bacon Jam Give away!!! Sign up or have a friend sign up to the email subscription list before its too late.

    Pain Perdu Farci: Bacon Jam Stuffed French Toast with Chicory Coffee Syrup
    Serves 4 people ready to persuade the world

    For the Bacon (Who’s your Umami) Jam
    3lbs bacon cut into random pieces
    ½ large yellow onion rough chopped
    6 cloves garlic
    1 1/2c white wine preferably a gewürztraminer
    1/4c soy sauce
    1/2c Louisiana cane syrup
    3 bay leaves
    2T shiitake powder (can be made with a coffee grinder and a few dried mushrooms from your local Asian market)
    2c water
    3/4c dark brown sugar
    For the Syrup
    1 1/2c Louisiana cane syrup
    1c chicory coffee
    To Assemble
    3 eggs
    1/4c milk
    1 shot or so, or so, of fine bourbon
    8 slices of French bread
    1 stick of unsalted butter
    Spiced pecans (recipe can be found in the chicken gizzard confit posting)

    Start by making the bacon jam. This will make 6 nice pint jars of jam to give to a loved one or to bribe a publisher to print your cookbook. Either way it is a score. Place a large pot onto the stove and put in all of the listed ingredients. Cover the pot and bring it to a confident simmer. Cook the jam for 20 minutes in the covered pot. Remove the lid, slightly turn up the heat and cook an additional 25 minutes or until the mixture has been reduced by half. When the jam starts to love on the bottom of the pot a bit too much, scrape it with a wooden spoon and be assured that you are done. Take off the heat and let cool a bit. Remove the bay leaves and process the jam in an electric food processor. Evenly divide the jam into your sealable jars and set in the cooler until needed.
    To make the syrup, bring the sole 2 ingredients to a simmer and reduce by half in a small pot for 10-12 minutes. Let cool and it will thicken on its own account.
    To finish the dish, whisk the eggs with the milk and bourbon. Generously spread some jam onto one piece of bread. Place another piece of bread on top entrapping the jam. I shouldn’t have to say it, but I will, repeat for the rest of the bread slices. Place the stuffed pain perdue into the egg mixture allowing it to soak in the pleasure of a freshly laid egg, not dissimilar to the way your loved one acts in a shower of your complements. Put a cast iron or non-stick skillet over medium heat and place a common sense worth’s pat of butter into the skillet. Cook the Pain Perdu until it is wonderfully brown on both sides and warmed all the way through. If you tend to cut the bread very thick you might want to continue the heating in the oven. Place the Pain Perdu onto a plate and shower it with complements of syrup and spiced pecans. Don’t make the mistake of dusting with powdered sugar. That’s just uncalled for and too messy for the mid-morning.