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the meunière sauce, preheat a small sauté pan over medium heat. Add 2 tablespoons softened butter (reserve the remaining butter to finish the sauce) and all the flour to the pan, and stir with a whisk for 1 minute to create a blond roux. Slowly add the clam juice, whisking constantly. Stir in the Worcestershire sauce, Tony Chachere’s, and garlic. Turn off the heat, and fold in the remaining butter.
4}   In a medium nonstick sauté pan over medium-high heat, place the fillet, crusted side down, and cook two thirds of the way, about 6 minutes. Carefully flip the fillet with a spatula to crisp the skin side, about 4 minutes.
5}   Place the trout fillet on the bottom half of the bread, and cover with mèuniere sauce to make a good and messy sandwich! Serve immediately.

THE WEST BANK
    Shrimp and Artichoke Hearts Po’ Boy
    The West Bank of New Orleans is just across the Mississippi from the city, and it includes towns like Algiers, Terrytown, Gretna, Harvey, Marrero, and Westwego. Proud residents often refer to the West Bank as the Best Bank!
Serves 2
Shrimp and Artichokes
1/2 cup cornmeal
1/2 cup rice flour
1/4 cup sesame seeds
pinch of cayenne pepper
salt, to taste
1 cup milk
canola oil, for frying
4 large quartered artichoke hearts
1 pound jumbo (16-20 count) shrimp (optional)
Coleslaw
1 cup shredded carrot
1/4 head red cabbage, shredded
1/4 head green cabbage, shredded and chopped
2 tablespoons mayonnaise
1/4 cup red wine vinegar
1 teaspoon celery seed
1 teaspoon garlic powder
2 teaspoons freshly ground black pepper
2 tablespoons agave syrup
Assembly
2 (6-inch) loaves French bread or 2 (5-inch) kaiser rolls, split
1}   To make the coleslaw, toss together the carrot and both cabbages in a large container. In a small bowl, whisk together the mayonnaise, vinegar, celery seed, garlic powder, black pepper, and agave syrup. Add to the vegetables, toss well, cover, and chill in the refrigerator for at least an hour.
2}   In a clean small bowl, thoroughly mix together the cornmeal, rice flour, sesame seeds, cayenne, and salt. Pour the milk into another small bowl.
3}   Attach a deep-fry thermometer to the side of a 6 to 8-quart cast-iron Dutch oven, and add enough oil to measure 2 inches deep. Dunk the artichoke hearts in the milk, shake off the excess, and coat in the flour mixture. Fry in batches. Each side should cook for about 1-1/2 to 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Repeat with the shrimp, if using.
4}   Pile coleslaw into the bread, and top with the artichokes and shrimp, if using.

THE BENNY
    Eggs Benedict Po’ Boy
    What could be better than this NOLA breakfast to kick your day off right or to refuel and replish yourself after a night of French Quarter–style drinking and debauchery? In fact, the perfect combeaux is one of these with a spicy, Cajun-style Bloody Mary for breakfast or brunch. You’ll enjoy it so much that you’ll soon forget you ever had a hangover, just in time to hit the pavement and do it all over again! Thanks to Eric Olsson ( www.redbeansanderic.wordpress.com ).

Serves 2
Hollandaise
2 egg yolks
2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper
1 tablespoon red wine vinegar
1/2 cup (1 stick) butter, cut into small cubes
Poached eggs
2 tablespoons white vinegar
3 or 4 eggs
Assembly
1 (12-inch) loaf French bread, split and toasted
Canadian bacon or bacon strips
1 tablespoon chopped fresh chives
1}   In a nonstick skillet over medium-high heat, cook the bacon until crisp on both sides. Remove and drain on paper towels.
2}   To make the hollandaise sauce, whisk together the egg yolks, lemon juice, cayenne, and red wine vinegar in a small saucepan over low heat. Turn the heat to medium, slowly add the butter, and whisk until the butter and the eggs are thoroughly blended. If the sauce separates, add 2 teaspoons of water and continue to whisk until it thickens.
3}   To poach the eggs, bring a sauté pan (wide enough to accommodate all the