Miss Hay, or "Momma" as she is known to the other cooks, has cooked at NOLA Restaurant since 1992! She shares her love of her native Vietnamese cooking with us here in this delicious roast pork po'boy.
This Hawaiian inspired sandwich from Emeril's Tchoup Chop is made by dry seasoning the pork shoulder, adding liquid smoke, and braising long and slow in the oven. Don't be intimidated by all the different components, they can all be made ahead of time or while the pork is braising.
Prep Time: 1 hour
Total Time: 1 1/2 hours plus 3 1/2 hours for braising pork
This is always a favorite at Jazz Fest. The tender pork melts in your mouth while the French Bread gives a nice crunch to the sandwich. The tangy coleslaw and creole mayo are the perfect complement to this po'boy. It's time to break out that crock pot and make this delicious treat at home. It's worth it.
Light and airy, these lemony cakes make a refreshing end to any meal. For ease of preparation, make the Lemon Curd and Sponge cake a day ahead, then assemble the cakes at least a few hours before serving.
There are as many varieties of eggplant as there are recipes for this highly versatile vegetable, but eggplant Parmesan is one of the most commonly known preparations and is a staple in my home repertoire.