Restaurant Rewind: The Very Best…

…Wiener Shop, that is! I grew up spinning on the counter stools at this Pottstown institution. While Sunshine & I love our shopping adventures at Zern’s in search of insanely cheap produce, Lebanon bologna & $1 vintage jewelry, it’s not necessarily a place we stay to eat. On our way out of town, we decided instead to stop for a bite at The Very Best, a downtown deli known for its chili dogs for almost 90 years. I LOVE their perfectly textured tangy chili atop a flat-top seared dog with raw onions & cheese (add mustard for an “everything dog”). With a side of macaroni salad, a fountain coke, & the debate over a slice of their homemade cakes, you can’t ask for a better greasy spoon lunch. It is still is one of the “very best” places to grab a bite in Pottstown…

The Very Best Counter Companion

The Very Best Chili Cheese Dog

The Very Best Aftermath

The Very Best Weiner Shop | Since 1921
252 East High St. | Pottstown, PA 19464 | 610-323-5224
http://www.theverybesthotdogs.com/

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To Taste: Catfish & Shrimp Po’Boys

Last Sunday, the Colts took on the Saints for Superbowl XLIV. I wanted to cook up a dinner in the spirit of the game, but even though we were rooting for Peyton Manning to pull out a win, there’s not much to say about the cuisine of Indiana. Dre suggested a New Orleans flair and requested Po’Boy sammies. We had just gotten thru the first round of Snowpocalypse 2010 and it was a slow, slippery trip to Acme to pick up the rest of the supplies.

Thank goodness for Dre! He found the Green Bean under 28"+ of snow!

I’m still very much in the honeymoon stage with my new Deep Fryer, so I was excited to fry again! I defrosted (2) Catfish fillets & a half dozen U20 Shrimp, rolled them in Cornmeal Flour seasoned with Tony Chachere’s, dipped them in milk, and rolled them in the Cornmeal mixture again for a double layer of flavor & crisp. The Catfish & Shrimp fried up perfectly in only about 5 minutes!

Cornmeal Crusted Catfish Fillet

You can’t make a Po’Boy sandwich without a delicious Remoulade to spread on your roll. I deferred to Emeril’s recipe and pretty much followed it exactly (which is a rarity for me!). The batch ended up being WAY more than we needed for our sammies, and I certainly wished I had cut the recipe in half until I realized I’d have a delicious spread for other sammies all week. I ended up using it on a Griddled Ham, Turkey, & Swiss Sandwich for dinner Tuesday night and on a Ham, Egg, & Swiss Sandwich on a leftover long roll for my snow day breakfast. It was perfectly creamy & spicy with LOTS of flavor!

Spicy Remoulade w/ Shallots, Celery, & Green Onion

I discovered some amazing fresh long rolls from the corner store when picking up salt for the sidewalks.  They were no Louisiane French Bread, but were soft & crusty. We split them, spread them with the Spicy Remoulade, and topped them with Romaine, Roma Tomatoes, and our Fried Catfish & Shrimp. Dre prepared Zatarain’s Dirty Rice to pair with our Po’Boys for a perfect New Orleans dinner. Way to go Saints!

Shrimp on our Superbowl Po'Boy Sandwiches

CATFISH & SHRIMP PO’BOY SANDWICHES w/ SPICY REMOULADE

  • Cajun Fried Catfish & Shrimp
  • Emeril’s Remoulade Sauce
  • Romaine Lettuce, Sliced Roma Tomatoes, & Crusty French Bread
  1. Split French Bread or long roll and spread Remoulade Sauce on both sides.
  2. Add Lettuce & Tomato Slices and top with the fried Catfish & Shrimp
  3. Enjoy!

Cajun Fried Catfish & Shrimp

Prepared for (2) people

  • Catfish Fillets – (2) whole fillets – rinsed, patted dry, & cut in half
  • U20-25 Raw Shrimp – (6-8) – de-veined, de-shelled, & de-legged
  • Cornmeal Flour – (1.5) cups
  • Tony Chachere’s Creole Seasoning – (3) T
  • Milk – (1.5) cups – you choice on fat level & use buttermilk if you have it!
  1. Pre-heat deep-fryer or pot of oil to about 350 degrees. Set prepared Catfish & Shrimp aside.
  2. Combine Cornmeal Flour & Tony Chachere’s in a bowl and then spread evenly on a plate.
  3. Lay Catfish Fillets on seasoned Cornmeal mixture and flip to coat each side. Dip each fillet in a bowl of milk and return to Cornmeal mixture to coat again.
  4. Drop coated Catfish filets into hot oil and allow to cook for 5-8 minutes. While cooking, prepare the Shrimp with the same coat with Cornmeal then dip in milk then coat in Cornmeal process.
  5. Remove Catfish once crispy and drain on paper towels. Make sure the oil comes back up to temperature and drop in coated Shrimp. Cook for about 3-5 minutes, until crispy. Drain.

Emeril’s Remoulade Sauce

Makes about 1.5 cups from Emerils.com

  • Mayonnaise – (1) cup – prepared or homemade
  • Ketchup – (3) T
  • Creole Mustard – (3) T – I used Inglehoffer’s Original Stone Ground Mustard
  • Hot Sauce – (1) tsp – I used sriracha, but any kind you’d like works fine.
  • Celery – (1) T – julienne, then minced
  • Shallots – (1) T – minced
  • Garlic – (1/2) tsp, minced
  • Green Onion – (2) T, minced
  • Fresh Ground Black Pepper – to taste
  1. Combine all ingredients in a mixing bowl.
  2. Chill in fridge at least 15 minutes or until you are ready to use.

Catfish & Shrimp Po'Boy w/ Dirty Rice

Restaurant Rewind: P.Y.T.

Friday night, I scooped the man from work & we headed to PYT, TommyUp’s newly-launched burger & shake bar at the Piazza at Schmidt’s. My patronage is the least I can offer to someone who has provided me with some epic party memories over the last 5 years! A storm was astir, so we sat ourselves at the strategically-placed yellow tables protected by the tunnel entrance-ways. We placed our order with the anticipated hipster waitress, adorable in her leopard dress, platinum bangs, & bright smile. 20 minutes later, magic arrived… complete with a stunning boom of thunder!

PYT Cheeseburger w/ lettuce, tomato, onion, fried egg, bacon, & mayo on a potato roll

PYT Cheeseburger - med-well w/ lettuce, tomato, onion, fried egg, bacon, & mayo on a potato roll

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