Recipe File

from Crescent City Farmers Market Cookbook
by Poppy Tooker
marketumbrella.org, 2009.

The po’ boy (or poor boy) has been the iconoclastic sandwich of New Orleans since the 1927 streetcar strikes. Martin’s Grocers, a popular grocery and food emporium across from the old French Market, posted notices across New Orleans guaranteeing those “poor boys” (the striking streetcar drivers) a free meal at Martin’s every day til the strike was settled. To stretch the free meal for their hungry families, Mr. Martin sat down with his French bread baker, John Gendusa, and together they sketched out on a piece of brown paper the length that a single sandwich on a loaf would have to measure in order to feed a whole family. That is how the po’ boy sandwich came to be. Usually served brimming with fried seafood or dripping with roast beef and gravy, this is a rare po’ boy idea, perfect for the hungry vegetarian… but imagine what a little roast beef gravy could do.

Grilled vegetable marinade

* 1 cup olive oil/vegetable oil mix
* 1/4 cup rice wine vinegar
* 1 tablespoon chopped fresh garlic
* 1/4 tablespoon chopped fresh rosemary
* 1/4 teaspoons salt
* 1/4 teaspoon black pepper

Roasted garlic spread

* 1/4 cup roasted garlic
* 1/4 cup mayonnaise
* 1/4 teaspoon salt
* 1/3 teaspoon black pepper

Vegetables

* 1/2 pound Japanese eggplant, half peeled so eggplant looks “striped”, cut into 1/2 inch slices
* 1/2 pound red onion, cut into 1/2-inch slices
* 1 red bell pepper
* 1/2 pound zucchini, cut into 1/4-inch slices
* 1 cup grilled vegetable marinade

* 4 6-inch po’ boy loaves, cut in half horizontally
* 1 cup roasted garlic spread
* tomato slices
* lettuce, julienned
* 6 ounces fontina cheese, sliced

To prepare Grilled Vegetable Marinade: Combine all ingredients—oil, vinegar, garlic, rosemary, salt, and pepper—in blender container. Purée.

To prepare Roasted Garlic Spread: Combine all ingredients—garlic, mayonnaise, salt, and pepper—in blender container. Purée.

To prepare Vegetables: Combine eggplant, onion, zucchini, and marinade; mix well. Set aside to marinate for 20 minutes.

Grill vegetables over hot coals until tender, turning frequently. Do not char. Peel the pepper and slice.

To serve, spread both halves of po’ boy loaves with roasted garlic spread. Place tomato and lettuce