Tag Archives: Dukes Mayo

Fried Shrimp Po-Boy Sandwich

Fried Shrimp Po-Boy Sandwich

  • Servings: 2
  • Difficulty: easy
  • Print

Fried Shrimp Po-Boy Sandwich
IMG_0626IMG_0632IMG_0628
We hit up this fish joint occasionally for Po Boys and Fish Ceviche. It’s a total joint with picnic tables and waxed checkered table cloths on the indoor tables. You make your own Red Sauce at bar with all the usual suspects, fresh horseradish, ketchup, lemons, Worcestershire, Tabasco and Tampico.

Jill always gets the shrimp Po Boy and has me make her sauces nice and spicy. Topped with ribbons of thin cut Iceberg lettuce and pillow soft rolls. We sit and linger sipping beer and finishing our fries and saltines slathered with our spicy red sauce.

Jill was having a long and tiring week so I surprised her with my own version of a Shrimp Po Boy. I made a sauce that consisted of Dukes Mayo, Sriracha, Horseradish and Ketchup. I replicated the ribbons of Iceberg lettuce and made a southern style batter for the shrimp that was spiced up with some Slap Ya Mama seasoning. As a side I baked some fries and used my Fry Salt.

Ingredients:
Fresh uncooked, shelled and de-veined Shrimp
Fresh Rolls
Thin cut ribbons of cold Iceberg lettuce
Frozen Fries
My fry Salt

Shrimp Marinade
1/2 cup of milk
2 beaten eggs
2 tbs of Yellow mustard
Slap Ya Mama seasoning

Sauce
1/4 cup of Dukes Mayo
1 tbs of Ketchup
1-2 tbs of Sriracha
Horseradish to taste

Shrimp Breading
1 cup of Corn Meal
1/2 cup of AP Flour
2 tbs of Slap Ya Mama Seasoning
1 tbs of Old Bay Seasoning
1 tbs of black pepper
Pinch of salt.

Directions:
1. The thing that will take the longest is your fries so put them on a sheet tray and season them with my Fry Salt and bake according to the package.

2. In a cast iron skillet or deeper cast iron pot, heat oil on Medium to Med-High until it hits 375 degrees. Shrimp cooks super fast so basically you are cooking the coating more than the shrimp. If you want a darker and crunchier crust on your shrimp, bump up the heat a bit and cook in smaller batches where the shrimp doesn’t touch each other while cooking.

3. Take your shrimp and let them soak in your shrimp marinade to flavor and tenderize them. Before ready to fry, take the shrimp from the wet mixture and bump off extra wetness (oil and wet are not friends). Coat your shrimp in the breading mixture. I added them all slowly until they were all coated to the point they were dry to the touch.

4. Working in small batches, carefully load your shrimp into the hot oil. Be careful and consider using a tool to put the shrimp in the oil. These babies cook in about 3-4 minutes. I move them around during the frying process. Remove them and place them on a paper towel and then transfer to a wire wrack until you are finished cooking everything. IMG_0625

5. Mix up your sauce and cut your lettuce. Slather both sides with the sauce, add the shrimp and lettuce. Add your fries and you are ready to go.
IMG_0635IMG_0630IMG_0627

Classic Pimento Cheese

Pimento Cheese and Cheese Plate

  • Servings: 2
  • Difficulty: easy
  • Print

Pimento Cheese and Cheese Plate
IMG_0585IMG_0582IMG_0581IMG_0583
To me pimento cheese growing up was a bit nasty because my Mom and even Jill used Miracle Whip. Nasty. My eyes were opened several years ago when Jill and I found this quaint Whiskey bar that served it as an appetizer with plain saltine crackers and Tabasco. That stuff changed pimento cheese for me because it wasn’t tainted by Miracle Whip. I grew to crave it so started search southern cookbooks and blogs for “the recipe”

I have dabbled with several recipes slowly tweaking and adjusting until I got it to where I wanted it to be. Below is pretty close to my perfect pimento cheese, if you let it sit for one day. If you don’t let it sit the onion can tend to over power and needs a day to mellow out.

As for the cheese plate we were settling in for Sunday night football and decided to whip up a simple cheese plate that included balsamic vinegar, tomato, red onion dip for bread along with our favorite that is cream cheese topped with jalapeno jelly.

Ingredients:
8 oz of freshly shredded extra-sharp white cheddar cheese
8 oz of freshly shredded yellow sharp cheddar cheese
3 tbs of room temperature cream cheese
1 small jar of diced pimentos lightly squeezed
1/3 cup of Dukes Mayo
1 tbs of grated shallot or yellow onion (finely grated)
2 tbs of Worcestershire Sauce
2 tbs of Apple Cider vinegar
1 tbs of Tabasco (optional)
2 tsp of dried mustard powder
pinch of white sugar
1 tsp of Black Pepper and
1 tsp of Kosher Salt

Directions:
Shred your cheese into long strands. Mix everything in a bowl and let it sit in the fridge overnight. Diced jalapenos are nice but then it’s not “classic:

Houston’s Club Sandwich (CopyCat)

Houston's Club Sandwich (CopyCat)

  • Servings: 2
  • Difficulty: easy
  • Print

IMG_9665
IMG_9662
IMG_9683
Houston’s Restaurant is one of our favorite places. They are part of Hillstone’s Restaurant Group. They have expanded to CA, NY, FL, GA etc.. We usually have dinner at the bar most Sunday evenings. We know the staff and love the food and drinks. The place feels like it is our very own Cheers.

Last year they created quite the controversy by pulling their club sandwich from their menu. It used to only be on the lunch menu but if you were in the “know” you could ask for it at dinner. Then it went on the dinner menu full time only to be yanked entirely. Jill ordered it every time so naturally was crushed at their decision to pull. She pesters the staff every time we go. In this guy’s opinion it was a good sandwich but nothing like their French Dip or Hickory Burger. They have many other great food like salads, ribs, steaks, roasted chicken and fish. It wasn’t that big of a loss for me and I would feel the same if they pull that Hickory Burger.

So I snooped around and found a copy cat Houston’s honey mustard which they serve along side their, no gone, club sandwich. I thought I would surprise Jill by trying to recreate it here at home. It has bacon, thinly sliced grilled chicken, honey ham and maple turkey with thick fresh cheddar and jack layered between three pieces of wheat toasted bread. I told her last night I was going to make it for dinner tonight and she damn near teared up. #wearefoodwhipped

I must say this was pretty darn close. The only tweak I need to make is around the bread. I need to find the right one and when I do broil it vs toasting it. The honey mustard really gave it that Houston’s familiarity. It’s hit.

I made a second one with sourdough and only used two pieces of bread vs the three that Houston’s used. Think I like this one even more.
IMG_9671

Ingredients:
Three pieces of bread per sandwich
Cheddar Cheese 2 slices per sandwich
Provolone cheese 1 slice per sandwich
1 grilled chicken breast cut thinly on the bias
Shaved honey ham (from Deli)
Shaved Maple turkey (from Deli)
2 strips of crispy bacon
Dukes Mayo
Honey Mustard
1/2 cup of olive oil
1/4 cup of apple cider vinegar
1 1/2 cup of Dijon mustard
3/4 cup of Dukes Mayo
1 cup of honey
pinch of garlic salt
pinch of cayenne
pinch of onion powder

Directions:
Given that most of this is store bought it’s pretty simple after you make the honey mustard.
1. All my meats I purchased from the store prepared , except for the bacon. For expediency I cooked it in the microwave at half power until crispy.

2. Toast or better yet broil your bread until crusty. I assembled the sandwich by putting honey mustard on two pieces of bread and Duke’s Mayo on the third. I covered the honey mustard bread with Cheddar cheese and the Duke’s Mayo bread with provolone or a jack cheese. I put ham and one strip of bacon on the bottom, topped it with middle bread and then added the chicken, turkey and bacon and topped with the third bread. Cut and serve cold.

IMG_9664IMG_9667
IMG_9672
IMG_9684

Patty Melt on Dark Rye

Patty Melt on Dark Rye

  • Servings: 2
  • Difficulty: easy
  • Print

Patty Melt on Dark Rye
IMG_9552
IMG_9554
This is my second patty melt post. The first I used Gina and Pat Neely’s recipe from their most recent cookbook. Love me some Gina. I remember liking it quite a bit so I thought I would try it again and maybe try a new sauce. Not sure where patty melts came from and why they are not called a hamburger but “real” diner patty melts must have four things; beef patty, rye bread, swiss cheese and caramelized onions.

For my burgers, I can really go any direction on sauces…mayo, mustard or ketchup. Probably Mayo and mustard edge out ketchup. So I wanted to make the typical secret sauces that are basically thousand island dressing. I backed off ketchup and added a few non-traditional ingredients for some tang and zip. It turned out okay probably not as good as the Neely version. I went with dark rye and in the future switch back to the lighter rye.

Ingredients (2):
3/4 lbs Grass Fed Ground beef (85-90%)
Rye Bread
4 tsp of Dukes Mayo
Swiss Cheese
Cheddar cheese
1 tsp of Worcestershire Sauce
Season Salt and Pepper
1 Red onion

Sauce
2 tbs of Dukes Mayo
1 tbs Stone Ground Mustard
1 tbs Ketchup
splash of soy
splash of Tabasco
splash of Sriracha
3 spoons of Wickles Pickles relish (2 for you and 1 for the sauce)

Directions:
1. The onions will take 20 minutes to caramelize so start by cutting the onion in strips. In a medium non stick pan on medium heat with a splash of oil, cook these for 20 minutes until dark and sweet like below. One tip is to continue to add a little water to keep them from burning. Just splash it every 3 minutes. IMG_9545

2. Mix up your sauce. You can use whatever floats your boat. I was just screwing around and whipped this one up. Basically Thousand Island or everyone’s secret sauce. The Soy, Tabasco and Sriracha are the outliers. Mix and put into fridge.

3. Form your patties into the shape of your bread and make it a little bigger to allow for shrinkage. To the beef I seasoned with “season salt”, black pepper and about 2 tsp of Ketchup and a splash of Worcestershire.

4. Let’s make some patty melts. Your onions are cooked and cooling. You get a large cast iron skillet on medium heat with a splash of oil. Cook your patties to medium rare and pull them out of the pan and let them rest with the onions.

5. Wipe that pan and put it back on the fire. Lower the temp to medium low. Now I learned this tip from Bon Appetit. Instead of buttering your bread you spread about a 1 tsp of Dukes Mayo on the outside (grill side down). Build your melt in the pan by adding the bread, swiss, patty, onions, cheddar and then spread your sauce on the bread and top it. IMG_9549

Put a heavy object on the patty melts to get them hot and crusty on the outside.
Upon the flip, remove the heavy object and stripe the top of the bread with mayo and then flip.
IMG_9548

Cut and serve.
IMG_9552
IMG_9553

Khao Khat Pork Tenderloin Bahn Mi

Khao Khat Pork Tenderloin Bahn Mi

  • Servings: 2
  • Difficulty: easy
  • Print

Khao Khat Pork Tenderloin Bahn Mi
IMG_9201
Khao Khat means “crave” in Vietnamese. I have another Bahn Mi sandwich in my blog that is similar to this one. I crave this sandwich. I remember when Jill and tried this for the first time we both looked at each other after the first bite with that look of “holy cow that was good”.

Doing this blog pushes me to find new recipes and to try new things that I don’t get to make some of my favorite “tried and true” recipes as much. It’s always fun to go back and tinker with some of my faves.

I use pork tenderloin which often gets overlooked or crowded out by chicken and/or beef. Pork tenderloin is such a great cut of meat that is as lean as a chicken breast but remains super tender. The soy, sesame, fish sauce gives it that saltiness. Paired with the pickled slaw that awakens it up with vinegar. Then the heat from the jalapenos makes your eyes water (in a good way) but Duke’s Mayo saves the day to tone it all down. Such a great sandwich.

You could lose the bread and mayo and switch to lettuce if you were trying to cut calories or gluten. That said, I just love how Dukes Mayo plays in this one… West meets East.

IMG_9203

Ingredients
Pork Tenderloin
French Baguette
Cilantro
Dukes Mayo
Chili oil

Marinade
4 Tbs Soy Sauce
1 Tbs Fish Sauce
2 glugs of Sesame Oil
2 tbs of Maple Syrup or Honey
1 tbs brown sugar
2 cloves of garlic (minced or pressed)
1 tbs of minced ginger
4 green onions (diced)
Kosher Salt

Pickled Veggies
1/2 cup of shredded carrots
2 tbs of Shredded purple cabbage
3-4 radishes (thinly sliced)
1 jalapeno (thinly sliced)
1/2 cup of water
1 cup of Apple Cider Vinegar
Pinch of Kosher Salt
2 tbs of sugar

Directions:
1. Prepare your tenderloin by removing in any fat or silver skin. Cut the loin into 1/2 inch “medallions” (like you would cut cookies from a package of cookie dough). Place these medallions between plastic wrap and tenderize them with a smooth sided meat cleaver/mallet. Lightly pound them to a 1/4 inch thickness.
IMG_9183
IMG_9187

2. Now add these into a Ziplock bag with the marinade for at least 1 hour and hopefully overnight.
IMG_9190

3. Slice your carrots, purple cabbage, jalapenos and radishes. Whisk the water,vinegar and sugar until the sugar dissolves. Pickle the veggies overnight along side the meat.
IMG_9193

4. In a cast iron skillet on medium heat, add a little chili oil. When the pan is nice and hot add your marinated pork medallions and sear them on both sides. These are thin so you only need to cook them 2 minutes on each side.
IMG_9197
5. Prepare your roll by slicing it and coating both sides with Duke’s Mayo. Overlay your medallions and top with the pickled veggies and cilantro, sriracha. We added a side of Sriracha Kettle chips.

IMG_9206

Chicken Sage Prosciutto Sandwich

Chicken Sage Prosciutto Sandwich

  • Servings: 2
  • Difficulty: easy
  • Print

IMG_9140

Alex Guarnaschelli, Executive Chef @ Butter in NYC and Food Network star made this sandwich as one of her “best things I have ever made” recipes. I adapted her recipe and it really is one of the better things I have ever made. Thank you Alex!

If you like a BLT or Club Sandwich then you will like this. It has the crispy Prosciutto that almost crackles like a potato chip. The thin and even chicken gives you perfection and consistency every bite. Also the idea of frying sage leaves and adding them to the sandwich delivers a subtle umami bomb. Finally the mayo and red wine vinegar cut through the fried chicken and bacon to compliment it with a zing. Lastly your bread choice is key. For me I cut thick slices of sourdough and broiled them with a little butter so that they had a sturdy and crunchy side while remaining pillow soft on the inside and outside.

Ingredients:
2 skinless chicken breasts “butterflied “ and pounded thinly and evenly
1 cup canola/peanut oil
6 slices prosciutto
10 fresh sage leaves, stemmed
Thick cut Sourdough Bread
Romaine lettuce
Tomato (sliced, salted and patted dry)
½ tbs dried oregano
1 pinch of cayenne or Slap ya Mama (optional)
Kosher salt and pepper

2 eggs, lightly beaten
2 cups plain breadcrumbs
1/4 cup grated Parmesan
1 tbs of Slap Ya Mama (optional)

Spread
4 tbs Dukes mayo
2 tbs cup red wine vinegar
1 tsp Tabasco

Directions:
1. Lets prep everything first. Mix your mayo and red wine vinegar and set aside. Cut your lettuce and your tomatoes. For the tomatoes slice them evenly and put some salt on them and let them sweat on a paper towel. It will pull some of the juice out. Now, butterfly your chicken and between plastic, pound them until they are perfectly even in thickness. Sprinkle both sides with Kosher Salt, Pepper and Oregano and set aside.

2. Take two glass pans and in one beat your eggs together and in the second one mix your breadcrumbs, Parmesan cheese and cayenne or Slap Ya Mama (optional). Now place your seasoned chicken in your egg wash and then dredge them in your breadcrumb mixture. Make sure it is evenly coated and then set them aside to let the coating adhere. 20mins is ideal but 5 minutes will work.

3. Heat your cast iron skillet and pour in your oil and let it heat up. While your oil is heating up get your sage and Prosciutto ready. They fry quickly. Start by frying your Prosciutto and when brown and crispy set them aside on a paper towel. Now fry your sage for about 1 minute. Set aside on paper towel. Now in the same oil turn your heat down to medium low or a little above it. The cast iron retains heat and you want to make sure your chicken cooks through. We like ours on the dark side. Cook both sides for 3-4 minutes and then let them rest on a wire rack.
IMG_9129
IMG_9135

4. While your chicken is resting, Slice and butter your bread and broil on one side until it is golden brown.

5. Assemble your sandwich by spreading both sides of the browned bread with the mayo/red wine mixture. Add your chicken and top it with the crunchy Prosciutto, Sage, lettuce and tomatoes.

Prepare to be worshiped.
IMG_9137
IMG_9139

Creamy Jalapeno Ranch Dip (Chuy’s copycat)

IMG_8449
Chuy’s is a Mexican restaurant chain in Texas. If you make it down here, find one and go try their Chicka Chicka Boom Boom Chicken Enchiladas. They used to be only served on Wednesday but have since found a permanent home on the menu. Stupid name but the queso on top is perfectly spicy. When your server brings you chips and salsa (which is also awesome) ask him/her to bring you their “jalapeno ranch”. Good stuff.

Tried to replicate it a few times until I arrived at the following recipe.

Ingredients:
1 cup of Dukes Mayo
1/4 cup of buttermilk
1/4 cup of sour cream
Juice of half a lime
2 green onions
3 jalapenos seeded
3 roasted hatch chilies (seeded)
handful of Cilantro
pinch of cayenne
4 tbs of Ranch Dressing packet (up or down based upon taste)

Directions: Roast your chilies to char the skin and put into a paper bag to steam them so that you can easily remove the skin. Then seed the chilies and jalapenos and put everything in the blender except for lime juice and Ranch dressing Mix. Then add Ranch a tbs at a time and squeeze lime into the dressing. Continue to pulse and taste until you get it right.
IMG_8452