Nola Cuisine - Celebrating the Food and Drink of New Orleans Louisiana!

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Nola Cuisine Celebrating the Food and Drink of New Orleans Louisiana!

Basil Mayonnaise Recipe

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This recipe is in anticipation of the tomato sandwiches Ill be having now that my larger tomatoes are finally starting to ripen. The summer Tomato Sandwiches are some of the best sandwiches of the whole yearstay tuned for some recipes.

This is a simple recipe that makes quite a bit of mayonnaise, excellent for using in a Potato or Pasta Salad to replace the store-bought stuff. I like to use quite a bit of fresh basil and a touch of fresh garlic to give the old taste buds a good Summery poke in the chops. This is a great way to utilize some of that basil from the garden to help keep it from going to seed! If making this for Potato or Pasta Salad make the whole recipe, if making to dress sandwiches cut the recipe in half.

Basil Mayonnaise Recipe

1 1/2 Cups, Packed Fresh Basil Leaves
1 Large Egg
1 clove garlic, minced
1 Tbsp Fresh Lemon Juice
1 tsp Kosher Salt
A few turns of black pepper
1/8th teaspoon White Pepper
1/2 Cup Extra Virgin Olive Oil
3/4 Cup Canola Oil or other neutral oil

In a blender or food processor combine the basil, egg, minced garlic, lemon juice, salt peppers. Blend until the mixture is very green and the basil is very well pureed. Combine the two oils, then with the motor running on low, very slowly drizzle in the oil mixture (if you add it too quickly the sauce will break), continue this until all of the oil is incorporated. Taste for seasoning.

Store in an airtight container, it will keep for up to one week but is best if used in a few days.

Makes about 1 1/2 Cups.

Be sure to check out my ever-growing Index of Creole Cajun Recipes which is a collection of all of the recipes featured here on Nola Cuisine!

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Parkway Bakery Tavern Style Roast Beef Po Boy Recipe

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Ive said it before and Ill say it againthe first meal I go to off of the plane when I get to New Orleans is a sloppy Roast Beef Po Boy, it simply says home to me. I just recently saw a facebook southern foodie friend go into Parasols for a Roast Beef and received a comment along the lines of why did you go to the gulf coast for Roast beef?

The answer, dear reader, is that it is the quintessential Po Boy and sandwich of New Orleans. Its a neighborhood specialty that folks grew up on, sitting in a dark tavern or pub with the odor of stale beer omnipresent, music moaning from a tinny jukebox or half assed speaker system. To be honest, and probably no secret to anyone with eyes, the place is probably not that clean. The conversation in the room could come from anyone bums, judges, good time charlies, tourists, lawyers, construction workers or a group of high school kids in for a bite after school.

A neighborhood restaurant.

Everyones welcome and everyone is there.

Maybe the reason I make that meal my first one is to step into some real local color.

Then again, maybe its just the sandwich.

When done right its loaded with fall apart Roast Beef, waves of gravy made ever more creamy by generous slatherings of Mayonnaise, the first bite makes the French Bread and the sandwich collapse, leaving you elbow deep in gravy with fringes of shredded lettuce and pieces of tomato and pickle hanging from your wrist.

Dont worry, nobodys lookingor I should say, nobodys judging. Its all part of the experience. Enjoy. Relax.

It seems these days there are two camps of Roast Beef Po Boy enthusiasts as these neighborhood joints are a dying breed. Parasols and Parkway. Ill take them both, each a little different, each on the high side of what I think of as a Roast Beef Po Boy. Good bread, good gravy, fall apart meat, and good local color as company.

This is my humble nod to the Parkway Bakery Tavern Roast Beef Po Boy, Ive gathered a few secrets from this article:

In Judys Kitchen Parkway Roast Beef Po Boy

Parkway Bakery Tavern
538 Hagan Ave
New Orleans, LA 70119

I put my own spin on this recipe for those who arent close enough to grab one when the urge strikes. Be advised this is not highfalutin food. Dont be shocked to see things like Kitchen Bouquet and Cream of Mushroom Soup, these are neighborhood recipes made by regular folks. Dont judge as they dont judge when youre sliding off of the table from the gravy and blue plate mayo.

If youve had the pleasure of having a good Roast Beef Po Boy in New Orleans and are from elsewhere, this is the recipe for you. This along with my Parasols Roast Beef Po Boy Recipe are damned authentic and will scratch that itch for you.provided you can find the right bread.

A note on New Orleans French Bread:

This detail is of utmost importance, as the cooking of the beef, maybe even more so. The bread must be a bit larger than a traditional baguette with a crisp crust, and an almost cotton candy interior. Very hard to find outside of New Orleans, but in Michigan I have found a very sufficient substitute at Fresh Thyme markets. The French Bread there is almost a perfect substitute in my humble opinion, even though theyre a bit highfalutin, organic this and that.

Parkway Po Boy Style Roast Beef Po Boy Recipe

For the roast:
3 1/2 to 4 lb. Beef Chuck Roast

Penzeys Mural of Flavor Seasoning (not authentic but I like the dimension of flavor it adds)
Kosher Salt
Coarse Black Pepper

Garlic Powder

Onion Powder

Sear the Roast liberally with all of the seasonings. If seasoning the night before omit the salt until just before searing.

2 Tbsp Vegetable Oil
1 Medium Spanish Onion, rough chopped
1 Carrot, rough chopped
1 Celery Rib, rough chopped
3 toes Garlic, chopped
2 Bay leaves
1 bunch Fresh Thyme
12 oz. Beef Stock or canned low sodium Beef Broth
1 10.5 oz. can of Campbells Cream of Mushroom Soup

1 Tbsp Kitchen Bouquet

Preheat an oven to 350 degrees F.
Heat the oil in a very hot dutch oven with a tight fitting lid. Sear the seasoned Roast until very brown on all sides. Remove the roast to a plate, reduce the heat to medium, add the onions, carrot, celery, garlic, fresh thyme and bay leaves.

Deglaze the pan using the vegetables, scraping the bottom of the pan with a wooden spoon to remove all of the brown bits, the flavor.

Add the beef Stock, mushroom soup and kitchen bouquet. Bring to a boil, then add the roast back to the pan, ladle some of the liquid and vegetables over the roast, place the lid on and place into the preheated oven for 3 3 1/2 hours.

When the roast is fall apart tender, remove from the liquid and refrigerate until easy to slice, about one hour.

In the meantime, strain the gravy, pressing some of the vegatbles through the holes of the strainer. Strain the fat from the top. Return the gravy to the pot and keep on a low flame, I like to add a tsp of garlic powder, reduce until gravy consistency, season to taste with kosher salt and black pepper.

When the roast is quite cool, slice but it will be more like making it fall apart. Slice the meat with a very sharp knife across the grain. Add the meat back to the gravy and heat through, check the seasoning again, keep warm on a very low flame.

For the Po Boy:

1 Loaf New Orleans Style French Bread (Crispy Crust, soft center)
2 Cups Shredded Lettuce
2 Beefsteak Tomatoes, sliced
2 Dill Pickles, sliced
Good quality Mayonaise, Blue Plate if you can get it or Hellmans
Roast Beef with Gravy (see above)

Cut the bread in half lengthwise and toast.

Slather mayonnaise on both sides of the toasted French Bread, put a generous helping of the Roast Beef mixture on the bottom half of the bun, followed by the tomatoes, then pickles, then the shredded lettuce. Put the lid on then slice in half. Serve with a cold beverage and a very large stack of napkins.

Serves 3 to 4 depending on how generous you are with the meat.

Other sandwich recipes on Nola Cuisine:

Parasols Roast Beef Po Boy Recipe

Roast Beef Po Boy with Debris Gravy

Central Grocery Style Muffuletta Recipe

Muffuletta Bread Recipe

Muffuletta Olive Salad Recipe

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Coming soonParkway Bakery Style Roast Beef Po Boy Recipe

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Im coming out of hiding to post a Parkway Bakery Style Roast Beef Po Boy Recipe in the very near future! Stay tuned for another very authentic neighborhood Po Boy Recipe!

Parasols Roast Beef Po Boy Recipe

Roast Beef Po Boy with Debris Gravy Recipe

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RouxBDoos Creole Cajun Food Blog in Louisiana Cookin Magazine

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My longtime blogging buddy Tim Harkleroad of RouxBDoos Cajun and Creole Food Blog got a very nice mention in Louisiana Cookin Magazine in the latest issue!

RouxBDoos Creole Cajun Food Blog

Congratulations Timmy on a well deserved mention of an excellent and authentic Creole Cajun Food Blog! Its not often we bloggers get mentioned in publication! Keep up the good work buddy! I hope one of these days our paths will cross and we will get to do some cooking together or maybe just sit down to a good meal!

Be sure and pay Tim a visit!

RouxBDoos Creole Cajun Food Blog

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Wayne Jacobs Smokehouse LaPlace, Louisiana

by From Wayne Jacobs Smokehouse Laplace, LouisianaFrom Wayne Jacobs Smokehouse Laplace, Louisiana

Wayne Jacobs Smokehouse and Restaurant
769 West 5th St.
Laplace, LA
985-652-9990

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At the bitter end of every trip I make back to Louisiana, I always head to LaPlace for a smoked meat care package to take back north. My stop on the last trip (two years ago, I know, bad blogger) was to Wayne Jacobs Smokehouse, not to be confused with Jacobs Andouille which is also in LaPlace. (See my post on Jacobs Andouille here).

Upon arriving at Wayne Jacobs I was pleased to find out that they also run a restaurant with many of the items on the menu made with the smoked products that they produce!

From Wayne Jacobs Smokehouse LaPlace, Louisiana

I was also pleased to see this sign propped up just off the road in front of the establishment:

From Wayne Jacobs Smokehouse Laplace, Louisiana

Unlike Jacobs Adouille, Wayne Jacobs does not ship their products because that would mean that they would have to change the way that they produce their meats, that is, the way it has been produced there since 1950. Admirable.

From Wayne Jacobs Smokehouse Laplace, LouisianaFrom Wayne Jacobs Smokehouse Laplace, Louisiana

The restaurant was very busy for the lunch rush when I arrived and a little short staffed to boot, but everyone was super friendly.

From Wayne Jacobs Smokehouse Laplace, LouisianaFrom Wayne Jacobs Smokehouse Laplace, Louisiana

I ordered a few appetizers to check out some of the fine Charcuterie work that David Rauch does in the back of the house, and I was super pleased that I got to go into the back and say hello to David and get a few photos of him at work! I also got a few shots of the cracklins that were cooling on the back counter before being bagged up!

From Wayne Jacobs Smokehouse Laplace, Louisiana

David Rauch filling the stuffer:

From Wayne Jacobs Smokehouse Laplace, LouisianaFrom Wayne Jacobs Smokehouse Laplace, Louisiana

The Hog Cracklin, a thing of southern beauty!

From Wayne Jacobs Smokehouse Laplace, LouisianaFrom Wayne Jacobs Smokehouse Laplace, LouisianaFrom Wayne Jacobs Smokehouse Laplace, Louisiana

Upon arriving back at my table I found my food waiting for me. Boudin Balls with a Remoulade style dipping sauce (my Boudin Recipe):

From Wayne Jacobs Smokehouse Laplace, LouisianaFrom Wayne Jacobs Smokehouse Laplace, Louisiana

Andouille Chips, thinly sliced Andouille which is deep fried and served with Creole Mustard (my Creole Mustard Recipe):

From Wayne Jacobs Smokehouse Laplace, Louisiana

Finally, a wonderfully simple, gelatinous Hogshead Cheese served with Saltine crackers:

From Wayne Jacobs Smokehouse Laplace, Louisiana

After getting my to go package of Andouille and Tasso I went out back to get a shot of the smokehouses:

From Wayne Jacobs Smokehouse Laplace, Louisiana

And of course, as always, a shot of the woodpile:

From Wayne Jacobs Smokehouse Laplace, Louisiana

I stuffed my package into my luggage, and flew back to Detroit. As soon as I got home I tore open that package and sliced off a piece of what is, in my humble opinion, the best Andouille Ive tasted:

From Wayne Jacobs Smokehouse Laplace, Louisiana

Notice the course grind and the large size of the casing, expertly filled with no air gaps, and lastly perfectly smoked, not overpoweringjust perfect.

From Wayne Jacobs Smokehouse Laplace, Louisiana

The Tasso from Wayne Jacobs (my Tasso Recipe):

From Wayne Jacobs Smokehouse Laplace, LouisianaFrom Wayne Jacobs Smokehouse Laplace, Louisiana

I enjoy the Andouille that I produce (my Andouille Recipe) and I also enjoy the one at Jacobs Andouille. But in my humble opinion, as Andouille goes, the product that David Rauch produces in LaPlace is by far the benchmark.

by Share this:FacebookTwitterEmailPrintReddit Recent Posts Basil Mayonnaise Recipe Parkway Bakery Tavern Style Roast Beef Po Boy Recipe Coming soonParkway Bakery Style Roast Beef Po Boy Recipe RouxBDoos Creole Cajun Food Blog in Louisiana Cookin Magazine Wayne Jacobs Smokehouse LaPlace, Louisiana ViewsMy Creole Cajun Recipe Page - 1,983,247 viewsShrimp Etouffee Recipe - 1,628,018 viewsDragos Style Charbroiled Oysters Recipe - 1,477,649 viewsShrimp Creole Recipe - 1,398,601 viewsCrawfish Etouffee Recipe - 1,042,703 viewsAndouille Sausage Recipe - 832,768 viewsMuffuletta Sandwich Recipe - 801,112 viewsHomemade Tasso Recipe - 760,563 viewsRoast Beef Po Boy with Debris Gravy Recipe - 737,947 viewsMuffuletta Olive Salad Recipe - 482,776 viewsRatingsBread Pudding Recipe (5.00 out of 5)Cochon Butcher (5.00 out of 5)Shrimp Remoulade Recipe (5.00 out of 5)Southern Fried Chicken Recipe (5.00 out of 5)Middendorfs Seafood Restaurant (5.00 out of 5)Okra Gumbo (5.00 out of 5)Central Grocery (5.00 out of 5)New Orleans Oyster Festival 2011 (5.00 out of 5)The Louisiana Seafood Bible Oysters (5.00 out of 5)Abita Brewing Company Tour (5.00 out of 5)

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