Sandwich

  • 1 pound ground beef 
  • 1 pound ground pork into a large bowl
  • 6 eggs, lightly beaten 
  • 1/2 cup minced onions and 
  • 1/2 cup minced celery.
  • 1/4 cup minced garlic
  • 1/2 cup grated Parmesan Cheese plus more for serving 
  • 1 cup seasoned Italian bread crumbs
  • salt, pepper, and granulated garlic
  • 1/4 cup minced basil
  • 20 1/2 inch cubes Pepper Jack cheese
  • Your favorite tomato sauce
  • 10 hot French rolls

John Folse's Sicilian Meatball Po'boy

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  • 1 cup (6 oz/185 g) cooked Louisiana shrimp
  • 1/4 cup (1½ oz 145 g) finely diced celery
  • 1 tablespoon finely diced green bell pepper (capsicum) 
  • 7½ tablespoons (3½ fl oz/105 ml) mayonnaise, plus mayonnaise for spreading
  • 1/4 teaspoon fleshly ground black pepper
  • 1/4 teaspoon chopped fresh dill 
  • 1/2 teaspoon salt
  • 12 hard-cooked egg yolks 
  • 1½ teaspoons Dijon mustard 
  • Pinch of cayenne pepper 
  • 4 thin slices dense-textured white sandwich bread 
  • baby arugula (rocket) sprigs 
  • 4 thin slices dense-textured wheat bread

Shrimp Salad Finger Sandwiches

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Course: 
  • 2 (6 oz) cans solid white tuna in water
  • 2 tablespoons fresh squeezed lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 rib celery, minced (about 1/4 cup)
  • 2 tablespoons red onion, minced
  • 2 tablespoons dill or sweet pickles, minced
  • 1 small garlic clove, minced (about 1/8 teaspoon)
  • 2 tablespoons fresh parsley, minced
  • 1/2 cup mayonnaise
  • 1/4 teaspoon Dijon mustard

Classic Tuna Salad

Classic Tuna Salad

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Course: 
 

  • 1½ pounds beef stew meat
  • 1½ pounds lean cubed pork
  • 1 green bell pepper, chopped
  • 1 small onion, chopped (about 1 cup)
  • 1 (6-ounce) can tomato paste
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup white vinegar 1 tablespoon chili powder
  • 2 teaspoons salt
  • 1 teaspoon dry mustard
  • 2 teaspoons Worcestershire sauce
  • Your favorite cole slaw for serving

Barbecue Pulled Pork and Beef

Barbecue Pulled Pork and Beef

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Course: 
  • 1½ pounds lean ground turkey
  • 1 cup oats (quick or old fashioned, uncooked)
  • 3 garlic cloves, minced
  • 2 tablespoons Worcestershire sauce
  • 1½ teaspoons dried oregano leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 (1/3 to 1/2 oz. each) fresh mozzarella balls
  • 6 hamburger buns, split and lightly toasted
  • 3/4 cup jarred roasted red pepper halves, drained
  • 1 bunch watercress, arugula or other favorite salad greens, stems removed

Mozzarella Cheese Stuffed Turkey Burgers

Mozzarella Cheese Stuffed Turkey Burgers

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Course: 
  • 1 bone-in pork shoulder, about 6 Ib  
  • 2 teaspoons red pepperflakes
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon mustard seed
  • 1 cup water
  • 1 cup cider vinegar
  • 4 yellow onions, thinly sliced
  • 1 green bell pepper, seeded and finely chopped
  •  

SAUCE

  • ½ cup  unsalted butter
  • 3 yellow onions, chopped
  • 3 cloves garlic, chopped
  • 2 cups canned whole tomatoes, puréed
  • 2 tablespoons tomato paste
  • 1 cup peach preserves
  • ½ cup coarse-grain Dijon mustard (or Creole mustard)
  • ½ cup aged Kentucky bourbon
  • ½ cup honey
  • ½ cup firmly packed dark brown sugar
  • 1 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Tabasco sauce or other hot-pepper sauce
  • salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh rosemary

12 sesame seed-topped sandwich buns, warmed; bread-and-butter pickle slices

Pulled Pork with Tabasco Mustard Sauce

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SHRIMP 

  • 4 quarts water
  • 1 tablespoon liquid crab boil, such as Zatarain’s
  • 2 lemons, halved
  • 2 bay leaves
  • salt
  • 1 pound medium shrimp, peeled and deveined
  • about 1/2 cup Remoulade (click here for recipe)

 

FRIED GREEN TOMATOES

  • 1 pound medium green tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup buttermilk
  • 2 large eggs, beaten
  • 1 cup yellow cornmeal
  • 1/2 cup vegetable oil, plus more as needed
  • 4 cups chopped romaine lettuce
  • 1 tablespoon extra-virgin olive oil
  • 8 slices white sandwich bread, toasted
  • 8 strips thick-cut applewood-smoked bacon, cooked until crisp and cut in half

Emeril's BLT with Fried Green Tomatoes and Shrimp Remoulade

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Course: 
  • 1 can (12 oz) water-packed white albacore tuna
  • 1 celery stalk, finely diced
  • 2 tablespoons fresh parsley, minced
  • 2 tablespoons sweet green pickle relish
  • 1 teaspoon fresh lemon juice
  • 1/2 cup mayonnaise
  • 1 cup sharp cheddar cheese, shredded
  • sour dough bread, sliced thick

Classic Tuna Melt Sandwich

Classic Tuna Melt Sandwich

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