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eggs without crowding) of water (about 2 inches) to a simmer over medium heat until water temperature is 180°F, and add the white vinegar. The water should never boil. Crack an egg into a cup and carefully slide it into the liquid. Repeat quickly with the remaining eggs. Cook the eggs until the whites are firm and the yolks nearly done, about 3 minutes.
4}   Meanwhile, spread a little of the hollandaise sauce on the bottom half of the toasted bread, and top with the bacon. When the eggs are done, remove them with a slotted spoon to drain the liquid, and place them over the bacon. Top with more hollandaise sauce, and sprinkle on the chives. Serve the top half of the loaf with butter, cane syrup, or your favorite jam or jelly.

THE ST. CHARLES AVENUE
    Fried Lobster Rémoulade Po’ Boy
    If you’ve ever seen the stately Southern mansions that grace the tree-lined boulevard known as St. Charles Avenue in New Orleans, then you probably understand why I named this luxurious po’ boy after such an elegant thoroughfare. It’s an appropriately uptown kind of sandwich, with juicy lobster tails breaded in Creole seasoning and two kinds of mustard, deep-fried until perfectly golden brown, and then doused in a succulent serving of rémoulade.
Serves 4
Lobster Tails
canola oil, for frying
1 cup yellow cornmeal
1 cup self-rising flour
1 tablespoon Cajun or Creole seasoning
2 tablespoons garlic powder
2 eggs
1 cup milk
1 teaspoon hot sauce
2 tablespoons Creole mustard
1 tablespoon yellow mustard
4 (10-ounce) frozen lobster tails with shell on, thawed, shelled, and halved lengthwise
kosher salt
freshly ground black pepper
Rémoulade Sauce
1-1/2 tablespoons yellow mustard
1-1/2 cups mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1/2 teaspoon garlic salt
1-1/2 tablespoons horseradish
1-1/2 teaspoons hot sauce
2 tablespoons white wine vinegar
1/4 cup finely chopped fresh parsley
kosher salt and freshly ground black pepper, to taste
Assembly
4 (6-inch) club rolls, split
2 large tomatoes, sliced
1}   Attach a deep-fry thermometer to the side of a 6 to 8-quart cast-iron Dutch oven, and add enough oil to measure 3 inches deep. Over medium heat, heat the oil to 375°F.
2}   In a shallow dish, mix together the cornmeal, flour, Cajun or Creole seasoning, and garlic powder. In a medium bowl, whisk together the eggs, milk, hot sauce, and both mustards.
3}   Season each lobster tail with a light sprinkle of salt and pepper. Dredge the lobster in the egg mixture and then in the cornmeal and flour breading, tapping off the excess. Place into the hot oil, and cook for just about 6 minutes, until crisp and golden. Drain on paper towels.
4}   Place all the ingredients for the rémoulade sauce in a food processor, and blend until smooth. The sauce is best when blended the night before and allowed to sit overnight in a covered container in the fridge.
5}   Divide the lobster among the rolls, and top with tomato slices and rémoulade sauce.

THE PACIFIC NORTHWEST
    Baked Salmon with Wasabi Mayo Po’ Boy
    The great thing about the innovative spirit of the po’ boy is that it lends itself to such a vast and versatile spectrum. Regardless of where you reside, you can use local ingredients to give the sandwich a regional personality and create what suits your fancy! The only real criteria is that you make it delicious so it’s worthy of the sacred title of po’ boy!
Serves 4
Baked Salmon
2 tablespoons (1/4 stick) melted butter
3 tablespoons sesame oil, divided
1 (2-pound) salmon fillet
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Wasabi Mayonnaise
1/3 cup mayonnaise
1-1/2 teaspoons fresh lemon juice
1 teaspoon prepared wasabi
Assembly
2 (12-inch) loaves French bread, split
4 green onions, chopped
2 tablespoons toasted sesame seeds
1}   Preheat the oven to 425°F.
2}   Drizzle the butter and 2 tablespoons sesame oil into a 13 x 9-inch baking dish, tilting the dish to coat the bottom. Place the salmon in the dish,