Oyster Poor Boys

In New Orleans, Oyster Poor Boys are more commonly known as “po’boys,” and they can be made with any seafood or meats.

Adapted from Kevin Nashan‘s recipe in The Bryant Family Vineyard Cookbook: Recipes from Great Chefs and Friends (Andrews McMeel 2009) by Barbara Bryant and Betsy Fentress.

Ingredients
For the truffle aioli:•1 large egg
•3 large egg yolks
•30 ml (2 tablespoons) white wine vinegar
•10 ml (2 teaspoons) dry mustard
•532 ml (2 1/4 cups) vegetable oil
•79 ml (1/3 cup) truffle oil (optional)
•30 ml (2 tablespoons) freshly squeezed lemon juice
•Salt and freshly ground black pepper
•237 ml (1 packed cup) Italian parsley leaves
•79 ml (1/3 cup) vegetable oil
•30 ml (2 tablespoons) truffle oil (optional)
•Salt
•12 dry-packed sun-dried tomatoes
•1 liter (4 cups) vegetable oil, or as needed, for deep frying
•79 ml (1/3 cup) all-purpose flour
•10-15 ml (2 to 3 teaspoons) cayenne pepper
•12 large oysters, such as Blue Point, shucked
•Salt and freshly ground black pepper
•Twelve 5 cm (2-inch) square pieces white bread, toasted
•12 small arugula leaves
For the parsley jus:•237 ml (1 packed cup) Italian parsley leaves
•79 ml (1/3 cup) vegetable oil
•30 ml (2 tablespoons) truffle oil (optional)
•Salt
For the Poor Boys:•12 dry-packed sun-dried tomatoes
•1 liter (4 cups) vegetable oil, or as needed, for deep frying
•79 ml (1/3 cup) all-purpose flour
•10-15 ml (2 to 3 teaspoons) cayenne pepper
•12 large oysters, such as Blue Point, shucked
•Salt and freshly ground black pepper
•Twelve 5 cm (2-inch) square pieces white bread, toasted
•12 small arugula leaves

Preparation

1. For the truffle aioli: In the bowl of a food processor, combine the egg, egg yolks, vinegar, and dry mustard; pulse to blend. With the motor running, very slowly drizzle in the vegetable oil until it is fully incorporated and the mixture is thick. Drizzle in the truffle oil and lemon juice and season with salt and pepper to taste. Remove to a bowl, cover, and refrigerate until needed.
For the parsley jus: Fill a large bowl with ice water and set aside. Bring a medium saucepan of water to a boil and add the parsley leaves. Blanch them for 15 seconds, then drain quickly and with a skimmer transfer the parsley to the ice water.Drain the parsley well and transfer to a blender or food processor. Pulse until chopped. With the motor running, slowly drizzle in the vegetable oil until the mixture is smooth. Add the truffle oil, and season with a pinch of salt. Transfer to a bowl and set aside.
For the Poor Boys: Put the sun-dried ttomatoes in a small heatproof bowl, cover them with boiling water, and allow them to sit for 20 minutes. Meanwhile, fill a deep fryer filled with the vegetable oil and fit with with a candy thermometer or deep-fry thermometer clipped to the side. Heat to 163°C (325°F). Combine the flour and cayenne in a bowl. Just before frying, dredge the oysters in the flour-cayenne mixture and shake off any excess. Deep-fry the oysters until the exteriors are brown and crunchy, 45 to 60 seconds. Do not crowd the pan, or the oil temperature will decrease, causing the oysters to become soggy rather than crisp. Remove the oysters with a wire strainer and drain on paper towels. Season with salt and black pepper to taste.
To assemble and serve the Poor Boys, spread each square of toasted bread with truffle aioli. Top with a sun-dried tomato half and an arugula leaf. Place a fried oyster on top, then a small dollop more of aioli. Garnish with 1 teaspoon of parsley jus, and serve immediately.

Wine Pairing:

A citrusy Sauvignon Blanc from the Spanish grape Verdejo, which is often blended with Sauvignon Blanc, is an excellent counterpoint to the battered oyster. An Italian Cortese di Gavi (from the home of truffles) also offers the fresh, light fruits of lemon-lime.

About the author

Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.

Denise Landis

Denise Landis is the founder & CEO of The Cook's Cook.

Ingredients

For the truffle aioli:

For the parsley jus:

For the Poor Boys:

Preparation

Wine Pairing:

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