Cannibal shrimp: The invasion has begun!

[adorshki]

Oh my goodenss gracious :shock: :shock: ....wow! Marc, can I come eat at your house? That looks incredible.
West

Yeah that belongs on one of Anthony Bourdain's "Food Porn" episodes.

 

[zulu]

Salivating profusely.

 

[killdeer43]

Salivating profusely.

Time to break out the drool bib!! :lol:

Joe

 

[CA-35]

Nice work in the kitchen Marcellis

 

[marcellis]

West R. Lee:
Oh my goodenss gracious :shock: :shock: ....wow! Marc, can I come eat at your house? That looks incredible.

West

Sure. You have to fly to Saigon. But if you do - it's on the house.

I may be opening a restaurant here, BTW. Stay tuned.

Oh my goodenss gracious :shock: :shock: ....wow! Marc, can I come eat at your house? That looks incredible.
West

Yeah that belongs on one of Anthony Bourdain's "Food Porn" episodes.

I sautee these. In New Orleans, they normally fry shrimp for poboys.
But these are too delicious to fry. Sautee them in Italian herbs.

Also, you'll notice the harisa. A French pal & myself invented a sauce for poboys, creme d'harisa. Cooking creme with the harisa squeezed into it.

It's just fabulous.

 

[southernGuild]

8) Way to go. A New Orleans Poboy......In Ho Chi Minh City! :lol: Love it! 'French bread' and all!
Aw-man.....Too good! You've got me homesick for the Big Easy. :wink:
Edit: just saw your post about the resturaunt! GREAT idea!

 

[killdeer43]

8) Way to go. A New Orleans Poboy......In Ho Chi Min City! :lol: Love it! 'French bread' and all!
Aw-man.....Too good! You've got me homesick for the Big Easy. :wink:

South Louisiana....home of the world's finest Poboys!
Of course, I'm always ready to do a taste test for any challengers!

Joe

 

[southernGuild]

8) Marcellis 'might' have to call his creation....an 'Uncle HO-boy'. :wink:

 

[marcellis]

The harisa is something y'all should try. It's a Tunisian cayenne pepper paste.
It comes in a big tube. Unlike hot sauces, it has no vinegar in it. Really delicious.

It's not that hot to taste either.

Mix it with cooking cream, you have something similar to the mayonaise
that runs down your sleeve (w/a dash of hot sauce) on a N'awlins poboy. But in my opinion, it tastes better.

Southern Guild, you should have those big shrimp in Oz.
If you ever get up to HCMC, PM me. I'll introduce you to
my luthier. They make good guitars here cheap.

 

[southernGuild]

Southern Guild, you should have those big shrimp in Oz.
If you ever get up to HCMC, PM me. I'll introduce you to
my luthier. They make good guitars here cheap.

That photo, and recipie of yours has me ready to put together a Mighty Poboy this weekend!
And Thanks!.......My wife and I would love to visit Vietnam someday! We have a great deal of respect and admiration for the Vietnamese people here, and the food and culture there sure has us eager to visit and partake. Airfares are quite good too.
That archtop idea ( inspired by yours) has gone to the back burner.....But it's STILL there!
If we come...you bet I'll be in touch. Thanks Marcellis :wink:

 

[killdeer43]

8) Marcellis 'might' have to call his creation....an 'Uncle HO-boy'. :wink:

:roll: :lol: :wink:
Good/bad one, all rolled into one!

Joe

 

[southernGuild]

8) Marcellis 'might' have to call his creation....an 'Uncle HO-boy'. :wink:

:roll: :lol: :wink:
Good/bad one, all rolled into one!

Joe

Yea Joe, wasn't sure of that one either. Good and bad at the same time....Kinda like a 'Hubig pie'? ( a delicious, but nutritionally void and alltogether 'unhealthy' New Orleans sweet)...still, I wouldn't mind one now.

 

[marcellis]

8) Marcellis 'might' have to call his creation....an 'Uncle HO-boy'. :wink:

Oh boy...

Yea Joe, wasn't sure of that one either. Good and bad at the same time....Kinda like a 'Hubig pie'? ( a delicious, but nutritionally void and alltogether 'unhealthy' New Orleans sweet)...still, I wouldn't mind one now.

I would kill for some Popeyes red beans and rice. Poboys or small hubig-style pies (love 'em) can be improvised. Can't fake whatever it is Warren Leruth did on Popeyes red beans and rice.

One of these Mondays.

 

[Ross]

The harisa is something y'all should try. It's a Tunisian cayenne pepper paste.
It comes in a big tube. Unlike hot sauces, it has no vinegar in it. Really delicious.

The Tunisian Cap Bon harissa paste used to be readily available here, but these days all I can find is a wimpy imitation, made in France. The box has the same colours, but the contents are much blander.

 

[adorshki]

Also, you'll notice the harisa. A French pal & myself invented a sauce for poboys, creme d'harisa. Cooking creme with the harisa squeezed into it.

I was scoping that out. And I thought that little "saucer" next to the sandwhich must be some knd of "secret sauce" but I was suspecting something more along the lines of that cucumber-yoghurt sauce they use in India, to balance the pepper sauce...maybe with a bit of garlic and lemon for some extra zing...but the truth, as usual, is better...

 

[marcellis]

Also, you'll notice the harisa. A French pal & myself invented a sauce for poboys, creme d'harisa. Cooking creme with the harisa squeezed into it.

I was scoping that out. And I thought that little "saucer" next to the sandwhich must be some knd of "secret sauce" but I was suspecting something more along the lines of that cucumber-yoghurt sauce they use in India, to balance the pepper sauce...maybe with a bit of garlic and lemon for some extra zing...but the truth, as usual, is better...

No cucumber-yogurt sauces on New Orleans poboys.
We came up with the creme d'harissa because we couldn't
get the right mayonnaise in Saigon.

The poboy will have a certain type of French bread (I can get that).
It will have lettuce & tomato (dressed).
It will have the dark sauce of whatever meat or sausage you're using.
(It blends & oozes with the mayonnaise).

Fried seafood poboys might also add hot sauce.
But these big shrimp taste too good to fry.
Sauteeing them in herbs is a better solution.
And there is a restaurant on Metairie Road that also sautees
its shrimp for poboys, Mark Twain's. Great poboys at that place.

The creme d'harissa was a brilliant workaround
for mayonnaise & hot sauce. Superior to both actually.

But if you can't get harissa, that would be a problem.