Friday, February 8, 2008

Cajun-Spiced Po Boy ala New Orleans

In Honor Of Mardi Gras ~ Lets Make Us A Cajun-Spiced Po Boy Ala New Orleans.
The Southern Classic Sandwich.
Get yourself a a large bowl combine the tempeh fingers ( is fermented soy protein) with 2 tablespoons of the olive oil and toss well.
Warm 4 tablespoons of the olive oil in a large skillet over medium-high heat. Add the tempeh fingers and cook for 5 to 7 minutes, adding more oil if necessary, until lightly browned. Turn the fingers over and cook for 5 to 7 minutes more, until lightly browned on the other side. Transfer the tempeh to a large plate lined with paper towels.
Combine 2 tablespoons of the olive oil with the onion, onion powder, garlic powder, paprika, chili powder, red chili flakes, cayenne, thyme, oregano, 1 teaspoon salt, and 1 teaspoon black pepper in a large nonstick skillet over medium-low heat. Slowly sauté for 15 minutes, stirring often to prevent burning, until well caramelized.
Preheat oven to 350°F.
Add the green bell peppers and more oil if needed, and sauté for 10 more minutes, or until the bell peppers are softened.
In a large bowl combine 2 cups water, and the tomato paste, maple syrup, vinegar, and 2 teaspoons salt. Whisk well. Add the canned tomatoes with their juices and the onion–green pepper mixture. Stir well.
Place the tempeh in a large casserole dish. Pour the sauce on top, covering all the tempeh fingers.
Cover the dish with foil and bake for 1 hour, or until most of the sauce is absorbed.
Cut each baguette in half widthwise and then slice each half lengthwise, you would for a sandwich. Place about 5 tempeh fingers on one slice, making sure you cover it with plenty of sauce, and place another slice on top
Smother with lots of lettuce tomatoes and lots of onions
Beverage pairing: Once again, rose wine comes to the rescue! This tangy and spicy version of a po boy is perhaps too substantial for most whites, but not quite beefy enough for a red. A dry but juicy rose is just the ticket.
But if you prefer a white wine, use a fruity Chardonnay, nice and cold.

To assemble the sandwich, cut the ends off the bread and scoop out most of the insides.
Share one on Valentines night as a late night snack in bed, with your Sweetie.