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.
I rarely bother making anything but the simplest sandwiches at home—grilled cheese, PB&J—but this broccoli gochujang sandwich has all the cheesy, crunchy, tangy satisfying elements you want from a sandwich, while coming together quite quickly, just in the time it takes to boil the water and then steam the broccoli.
It was at least partially inspired by both a broccoli rabe sandwich with mozzarella and the broccoli sandwich at NYC’s famed No. 7 Sub. Their garlic chips are amazing. I think I might have to start putting garlic chips on all my sandwiches.
Elotes (or Mexican street corn) is crazy delicious. Turns out that you actually CAN make fresh corn even better. Sweet, spicy, salty, cheesy even tart. All your taste bases are covered.
This beautiful recipe from the streets and homes of Mexico has been one of the most popular recipes in Good and Cheap.
So far, not one, but three people have told me they were overcome with tears of joy when they tasted this. It’s that good. What are you waiting for?