Po’ Boys, the delicious Louisiana sandwiches, are a craving I get surprisingly often and fried shrimp po’ boys are the best of them all. There are many toppings for po’boys but I am most partial to the fried shrimp, catfish, crawfish, or oysters kind. Although there are many perfectly decent places to grab a po’ boy in NYC, I still just don’t have a go-to spot that I love. And the last time the craving hit and we tried a new place I ended up with food poisoning. So this time when I couldn’t get the idea of a pile of fried shrimp with pickles and hot sauce out of my head I figured I might as well make it myself and see what happens. The results were a super crunchy, spicy fried shrimp sandwich — stuff falling out of the sides of my roll, needing two or three napkins to clean up. Total success.
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I’m still on vacation so here’s another delicious summer recipe from the archives! This savory summer cobbler is basically a kind of play on ratatouille with a big tray of roasted vegetables and savory southern style biscuit topping to soak up all the flavorful juices. Enjoy it!
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I’ve been making these a lot lately at different events around the city. They’re a great party food so they’re perfect when there’s a crowd. They also surprise people. They’re like vegetable chicken fingers! I suggest in Good and Cheap that you serve them with peanut sauce, but people have enjoyed them with sour cream and scallions, spiced yogurt and even salsa. And now that it’s solidly asparagus season well, it’s time to try crusting them!
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Hot, fresh, flaky, gooey empanadas are one of my favorite late-night exhaustion dinners. We have a great empanada place in the ‘hood so it’s taken me a while to bother trying to make them at home.
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