Po' Man's Po' Boy
I had an extra hard time coming up with dinner last night. (I enjoy cooking, so for those of you who don't, wow, what a chore this must be). I wasn't hungry for anything in particular and inspiration wasn't coming...at all. I skimmed through a couple of cookbooks, and thought, "This is silly. I don't have to cook anything new. What can I make that's an old stand by?" I made one such meal, spaghetti, two nights ago. (Is spaghetti everyone's old stand by)? The only other quick food I could think of was a sandwich. Ugh! I grabbed a magazine and saw a recipe for Shrimp Po' Boy's. Husband loves fried oysters. Oyster Po' Boys. Try saying that 5 times fast.
Enter Po' Man. Yes, the very small brown blops on the sandwich are indeed oysters. Fresh ones aren't readily available at our corner market, and quite frankly I don't know if I would be ok with the price tag, so I went with canned. I'm sure for those of you with discriminative palettes, this is unnaceptable, but for us, it worked out just fine. Go for the fresh if you're able.
In any case, the Remoulade Sauce was delicious! I'll be making this sauce again as a substitute for tarter sauce.
Remoulade Sauce
adapted from Cuisine at Home Magazine, Issue 67, Feb. 2008
1/2 c. red bell pepper, chopped
1/4 c. light mayonnaise
1/4 c. Dijon mustard
1/4 c. scallions, chopped
2 T. chopped fresh parsley
1 T. lemon juice
salt and pepper to taste
Pulse all ingredients in a food processor until minced. Chill until ready to serve. (May be made up to 3 days ahead).
