Sandwich

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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  • Vegetable oil for frying
  • 1 (14.75 ounce) can pink salmon, drained
  • 2 large eggs, lightly beaten
  • 1/4 cup chopped onion
  • 1/4 cup dry bread crumbs or all-purpose flour
  • 2 tablespoons cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

 

Note: for an even better result, poach a one-pound salmon fillet at a simmer in lightly seasoned liquid, flake it, and proceed with the recipe. 

Salmon Croquettes

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Course: 
  • 1 lb ground sirloin
  • 1 lb ground breakfast sausage
  • 1 large egg
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teasoons salt
  • 1/2 teaspoon red pepper
  • Cheddar cheese sliced
  • 6 hamburger rolls, onion or sesame rolls
  • 1 small red onion, peeled and sliced
  • 1 tomato, cored and thinly sliced
  • 4 leaves lettuce
  • salt and black pepper to taste
  • mustard, ketchup, mayonnaise, pickles etc.

Spicy Grilled Cheddar Burgers

 

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