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and brush with the remaining oil. Sprinkle salt and pepper over the top. Bake, uncovered, for 18 to 22 minutes, or until the fish flakes easily with a fork.
3}   Meanwhile, make the wasabi mayo by combining the mayonnaise, lemon juice, and wasabi in a small bowl. Set aside.
4}   Remove the salmon from the oven, and sprinkle with the green onion and sesame seeds. Place on the bottom half of the bread, cover with wasabi mayo, and close the sandwich. Cut each sandwich into 2 sections to serve.

THE RICH BOY
    Black Pepper–Crusted Beef Medallion with Cremini Po’ Boy
    A sandwich with such humble beginnings as the po’ boy comes dressed with many stories. Yes, these poor boys have such a rich history! You could also use sirloin steak instead of beef tenderloin for this fancy boy.
Serves 2
Steak
2 (8-ounce) center-cut beef tenderloin steaks
4 tablespoons cracked black pepper
1 tablespoon plus 1/2 teaspoon kosher salt, divided
1 tablespoon olive oil
1 tablespoon butter
Cream Sauce
6 ounces cremini mushrooms
2 tablespoons butter
1 shallot, minced
1 clove garlic, minced
1 cup heavy cream
1 teaspoon freshly ground black pepper
1 tablespoon chopped basil
Assembly
2 (6-inch) French rolls, split and slightly toasted
1}   Season the tenderloins with the cracked black pepper and 1 tablespoon salt. In a large sauté pan over medium-high heat, heat the oil and 1 tablespoon butter. Place the tenderloins in the pan, and cook for 4 minutes, then turn and cook for 3 minutes. Transfer to a plate, cover with foil, and set aside.
2}   To start the cream sauce, slice the mushrooms, and set aside. In a clean large saucepan over medium-high heat, heat 2 tablespoons of butter. Add the shallot and mushrooms, and sauté for 2 minutes. Toss in the garlic, and sauté until it softens, about 3 minutes. Add the heavy cream and steak juice from set-aside plate, and reduce by one-third, until the sauce thickens and coats the back of a spoon. Season with ground black pepper and 1/2 teaspoon salt, and add the basil. Keep warm over very low heat.
3}   Slice the tenderloins thinly, and place slices on the bottom halves of the rolls, and spoon warm cream sauce over the beef. Close the sandwich and serve immediately.

THE UNUSUAL BOYS
    “To get to New Orleans you don’t pass through anywhere else. That geographical location, being aloof, lets it hold onto the ritual of its own pace more than other places that have to keep up with the progress.”
    —Allen Toussaint

THE TERREBONNE
    Fried Alligator Tail Po’ Boy
    Try the gator, it won’t bite! Exotic? Yes, but readily available online through www.cajungrocer.com . Happy tailgating! Who Dat!
Serves 2
1 pound alligator tail meat, cut into 1/2-inch cubes
1 cup buttermilk
1/4 cup packaged seasoned fish fry
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
peanut oil, for frying
Assembly
4 tablespoons mayonnaise
3 tablespoons Zatarain’s Creole Mustard
1 (12-inch) loaf French bread, split nearly apart
4 tomato slices
3/4 cup shredded lettuce
1}   Soak the gator meat in the buttermilk for an hour, then drain. Place the seasoned fish fry, salt, and black pepper in a plastic bag, and add the gator meat. Toss until the meat is thoroughly coated with batter.
2}   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 360°F. Fry the gator until the cubes float, then transfer to paper towels to drain.
3}   Spread the mayonnaise and mustard on the bottom half of the bread. Add the tomato, then the gator meat, and top with the shredded lettuce. Cut into 2 sections to serve.

THE 9TH WARD
    Chicken Tender Po’ Boy with Creamy Creole Mustard Sauce
    Creole flavor is often imitated but seldom replicated, and in this case the secret really is in the sauce! I would say “enjoy,” but I’m figuring that might be redundant since I already expect you will!
Serves 2 to 4
Chicken
1 pound chicken breast