| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
French |
Emlive06 |
8 |
servings |
INGREDIENTS
| 2 |
lb |
Pork butt |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
lb |
Idaho potatoes; peeled, and |
|
|
Cut into shoestrings |
| 8 |
|
Twelve-inch loaves crusty French bread |
|
|
=== REMOULADE SAUCE === |
| 1/4 |
c |
Fresh lemon juice |
| 3/4 |
c |
Vegetable oil |
| 1/2 |
c |
Chopped onions |
| 1/2 |
c |
Chopped green onions |
| 1/4 |
c |
Celery |
| 2 |
tb |
Chopped garlic |
| 2 |
tb |
Chopped horseradish |
| 3 |
tb |
Creole or whole-grain mustard |
| 3 |
tb |
Prepared yellow mustard |
| 3 |
tb |
Ketchup |
| 3 |
tb |
Chopped fresh parsley |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper |
| 1/8 |
ts |
Freshly-ground black pepper |
INSTRUCTIONS
Preheat oven to 300 degrees. Deep-fry the potatoes in 350 degree vegetable
oil, until golden and crisp. Drain on paper towels and set aside. Season
entire pork butt with salt and pepper. Place pork in a roasting pan. Place
in the oven and cook for about 6 to 8 hours or until the meat is falling
apart. Remove from pan, and set aside to cool. Meanwhile, prepare the
remoulade sauce. Place all ingredients in a food processor and process for
about 30 seconds. To assemble: Shred cooled meat into pieces. Slice the
bread in half and spread remoulade sauce on both halves. Arrange a layer of
shredded pork on top one half of the bread. Then pile a handful of
shoestring potatoes on top of the meat. Cover with the other half of the
loaf and cut sandwich in half. Serve immediately. This recipe yields 8 Po'
Boys.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B39 broadcast 04-24-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-26-1998
Recipe by: Emeril Lagasse
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