...Po'Boys Diner (Calgary)

As I am writing this, I found out that Po'Boys Diner is now closed.  We are saddened to see a restaurant that just opened, close so quickly.  We hope to see a form of it again in the future.  Since Po'Boys is now closed, we would just like to highlight the positive points of our experience.

We were invited last week to try out Po'Boys Diner.  There are not a lot of options when it comes to Creole and Cajun food in town so we were intrigued.  When we called to make reservations, Po'Boys seemed family friendly so we thought we would bring S along.  Upon walking into Po'Boys, the dim lighting and long bar on one side of the room makes Po'Boys feel like more of a pub/bar than a diner.  However we saw another family with children and we were told by our server there was another baby in earlier that evening.  S was also thoroughly entertained by the staff and were kind about the mess she made.

The complimentary appetizer platter had a selection of their most popular items including crab cakes, boudin balls and pork belly stuffed jalapeno peppers. Each item was perfectly deep fried and not at all greasy. Our favourite was the stuffed jalapenos which had just the right amount of spice and filled with a generous portion of melt in your mouth pork belly and cream cheese.

Our main course included the 'Peacemaker' po'boy and the house special jambalaya. The 'Peacemaker' was the star of the show and makes our mouth water to this day at its very thought. To start, the roll was nice and soft while still retaining a thin crusty exterior. The fillings included cornmeal fried oysters and large sauteed shrimp. The veggies were simple, but fresh helpings of  iceburg lettuce and tomato. A creamy and tangy mayonnaise based creole sauce called remoulade, rounded out all the fresh seafood flavours. 

                           

Jambalaya is a classice creole dish of seafood, sausage and rice tied together with spices and a tomato based sauce. It isn't a dish we have seen done in Calgary in an authentic way until now (our only comparison thus far has been the 'Jambalaya rice' at Bourbon Street grill). As with all the dishes we sampled that night, the balance of spice was perfect with just the right amount to leave a slight sheen of sweat on your brow without overpowering your tastebuds. 

Cornbread

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5 Thanksgiving Recipes That Are Not Turkey

With Thanksgiving just around the corner, we've already started thinking about what to cook for the holiday season.  If you're looking for an alternative to turkey or a side dish to complement your bird, here are five tried and true recipes from our blog: 

Thanksgiving Ham with Apple Bacon Chutney

This recipe elevates the Thanksgiving ham with a delicious apple bacon chutney.  Both sweet and savoury, the chutney both compliments and adds another dimension to each bite of ham.  Recipe here.

Bacon and Mushroom Thanksgiving Strata

This Italian 'strata' is essentially a savoury bread pudding flavoured with cheese, bacon, mushrooms and caramelized onions. Although not a traditional stuffing, this side more than makes up for it with the perfect blend of earthiness from the mushrooms, caramelized onions and richness of the cream and smoky bacon. Recipe here.

Cornbread and Sausage Stuffing

This recipe uses cornbread which gives the stuffing a wonderful texture and sweetness to balance the savouriness of the bacon and sausage.  The cornbread is also amazing for soaking up that puddle of gravy on your plate so you're guaranteed every bit of gravy goodness gets in your belly.  Recipe here.

Roasted Beef Tenderloin and Carmelized Onion Gravy

If you're sick of the traditional turkey, here's a beef alternative.  This recipe is equally as satisfying as a turkey with the caramelized onion gravy and makes for fantastic left overs.

Recipe here.

Sticky Toffee Pudding

If you're not a huge pumpkin fan, here's a different dessert to try.  I discovered a fantastic recipe for sticky toffee pudding last year and made it for Thanksgiving.  The cake is moist from the dates and the toffee sauce rich and decadent; needless to say, it was a hit.  Also, I feel like baking anything in a bundt pan makes your creation ten times more impressive.  Recipe here.

We hope these recipes were useful and at the very least gave you some inspiration for Thanksgiving this year!

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...Steakhouse Potato Salad

Granted I've never seen potato salad served at a steakhouse but I really do think this is the perfect side to a nice grilled steak. The creamy horseradish, caramelized onions and crispy bacon are all accompaniments that taste delicious on your steak so why not incorporate them into a single delectable side dish!

Ingredients:

- 3 lbs of waxy potatoes boiled until tender and chunked

- 5 strips of bacon

- 2 onions, thinly sliced

- 2 bell peppers, thinly sliced

- 1 bunch of green onions

- 1 chilli pepper

- 2 cups of sharp cheddar cheese, grated

- 1/3 cup of creamed horse radish

- 1/2 cup of mayonnaise

- 3 tbs apple cider vinegar

- 2 tbs sugar

- Salt and pepper

Method:

1. For the dressing combine the horseradish, mayonnaise, cider vinegar, sugar, salt and pepper to taste

2. Chop the bacon into strips and fry until crispy then set a side

3. In the same pan fry the onions until caramelized

4. In a large bowel combine the cooked potatoes, caramelized onions, bacon, green onions, peppers, chilli, cheddar cheese and dressing and mix gently

Enjoy!

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