Menu for Gene's Po-Boys

Appetizers and Salads
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Menu

Appetizers and Salads

Appetizers‍

Chef Robert Bruce's Crabmeat Cheesecake w/ Pecan Crust The signature appetizer from new orleans' fabulous palace café Options: 3/4 Cup pecans, 1 Cup all-purpose flour, 1/2 Teaspoon salt, 5 Tablespoons unsalted butter, cold, 3 Tablespoons ice water, 1/2 Small onion, finely diced, 4 Ounces fresh lump crabmeat, picked over for shells, 8 Ounces cream cheese, room temperature, 3 Ounces creole cream cheese (or 3 tablespoons each plain yogurt & sour cream), 2 Eggs, Salt & white pepper to taste, Crystal hot sauce to taste (or your favorite hot sauce), 2 Tablespoons chopped shallots, 4 Ounces sliced mixed wild & exotic mushrooms, 1 Tablespoon lemon juice, 3 Ounces worcestershire sauce, 1 Ounce hot sauce, 3 Ounces heavy whipping cream (UK (single cream)) , 3 Tablespoons unsalted butter, softened, 24 Crab claw fingers, Salt & freshly ground black pepper to taste

Crabmeat Maison The outstanding & popular lump crabmeat dish from galatoire's Options: 1/2 Cup white wine vinegar, 2 Tablespoons creole mustard (you may substitute dijon, or a course, seeded country-style mustard), 1-1/2 Cups high quality olive oil, 1/2 Teaspoon salt, 1/8 Teaspoon freshly ground white pepper, 1/2 Cup real mayonnaise, 3 Tablespoons maison dressing, 3 Green onions, finely chopped, 1 Teaspoon small capers, rinsed & drained, 1/2 Teaspoon chopped flat-leaf parsley, 1 Pound lump crabmeat, 12 Large leaves butter lettuce, 12 Slices tomato (creole, if you got' em), Lemons

Crabmeat Mornay Options: 1 Stick unsalted butter, 1 Small bunch green onions, minced, 1/2 Cup fresh parsley, finely chopped, 2 Tablespoons flour, 1 Pint cream, 4 Ounces swiss emmenthaler cheese, grated, 4 Ounces fontina cheese, grated, 1 Tablespoon dry sherry, 1 Pound lump crabmeat, 1/4 - 1/2 Teaspoon cayenne pepper, to taste, Salt to taste

Chef Goffredo Fraccaro's Famous Crabmeat Ravioli From la‍ riviera restaurant in metairie Options: 2 Tablespoons butter, 2 Tablespoons flour, 1-1/4 Cups cream, 1 Pound lump crabmeat, 1 Tablespoon butter, 1/4 Cup green onions, minced, 1/2 Cup cracker crumbs, Salt & white pepper to taste, 2/3 Cup flour, 1 Egg, beaten, 1 Tablespoon water, 1 Tablespoon olive oil, 1/2 Cup heavy cream, 2 Ounces butter, softened, Salt & white pepper to taste, 1/4 Cup freshly grated parmagiano reggiano cheese

Crabmeat St. Francis One of the few recipes ever actually published by the late, great chef warren leruth Options: 1/4 Stick margarine, 2 Green onions, sliced, 1/2 Medium onion, coarsely chopped, 2 Inner ribs celery, bottom 2 inches only, coarsely chopped, 1 Bay leaf, 1/2 Tsp. Thyme leaves (dried), 1/4 Tsp. Celery seed, 1/4 Tsp. White pepper, Pinch cayenne, 3/4 Tsp. Salt, 1/4 Tsp. Accent [so, if you are anti-accent, just omit it! ], 1/2 Cup evaporated milk, 3 Tbs. Flour, 1/2 Cup bread crumbs, 3 Tbs. Grated parmesan cheese, 1/2 Tsp. Spicy paprika, 1 Lb. Lump crabmeat, 1/2 Stick margarine, melted

Crawfish Boulettes Little breaded & fried crawfish meatballs Options: 1 Pound crawfish tails, preferably w/ fat, 1 Onion, finely chopped, 4 Cloves garlic, minced, 1/4 Cup parsley, finely chopped, 6 Green onions, chopped, 1 Cup bread crumbs, 1-2 Tablespoons creole seasoning, or to taste, 4 Eggs, beaten separately (two & two), 1 Tablespoon worcestershire sauce, 1/4-1/2 Teaspoon hot sauce, to taste, Salt & freshly ground black pepper, to taste, Flour, cracker meal or corn meal for breading

Crawfish Bread A jazzfest favorite Options: 3 To 3-1/2 cups flour, 1 Package active dry yeast, 1 Tablespoon sugar, 1 Teaspoon salt, 1/2 Teaspoon dried thyme leaves, 1/2 Teaspoon dried oregano leaves, 1/2 Teaspoon dried sweet basil leaves, 1/2 Teaspoon onion powder, 1/2 Teaspoon garlic powder, 1/2 Teaspoon freshly ground black pepper, 1/4 - 1/2 Teaspoon cayenne pepper, to taste, 1 Cup warm water (120 to 130° f), 1 Tablespoon olive oil, 1 Pound crawfish tail meat, coarsely chopped, 1 4-Ounce jar pimientos, drained & chopped, 3/4 Cup chopped green onions, 3/4 Cup grated monterey jack cheese (or jalapeno pepper jack cheese for a bigger kick), 1/4 Cup grated cheddar cheese, 1 Egg, lightly beaten, Sesame seeds, optional

Crawfish Carolyn From christian's restaurant crawfish tails in a rich cream sauce w/ parmesan cheese & brandy, finished under the broiler. Options: 3 Cups heavy whipping cream, 2 Cups shellfish stock or water, 1/4 Cup brandy, 1 Cup grated parmagiano reggiano cheese (or domestic parmesan, but for god's sakes don't use that crap from the green can), 1-1/2 Cups blonde roux (3/4 cup oil, 3/4 cup flour)

Fried Green Tomatoes w/ Shrimp Remoulade As enjoyed‍ at upperline, uglesich's & many other restaurants Options: 4 Green tomatoes, 1-1/2 Cups oil, 1 Cup all-purpose flour, 1 Tablespoon basil, finely chopped, 2 Tablespoons grated parmesan cheese, 1 Teaspoon oregano, crushed, Salt, freshly grated black pepper & cayenne pepper, 1 Cup milk, 1 Egg, beaten, 1 Cup water, Crystal or tabasco hot sauce, to taste, Shrimp remoulade sauce, Romaine lettuce, shredded, 3 Tablespoons chopped chives

Louisiana Crab Cakes Options: 3/4 Pound crabmeat (claw crabmeat is a tasty & inexpensive option for crab cakes), 1 Yellow onion, 1 Red bell pepper, 2 Ribs of celery, 2 Teaspoon each of dried basil & dried thyme, 1-1/2 To 2 tablespoons chopped fresh tarragon, 1/2 Teaspoon cayenne pepper, 1/2 Tablespoon creole mustard, 2-1/2 Tablespoons real mayonnaise, 1 Tablespoon worcestershire sauce, 1/2 Tablespoon tabasco, crystal or your favorite louisiana hot sauce, Salt & freshly ground black pepper, to taste, French bread crumbs (make'em yourself, don't buy'em), Egg wash (2-3 eggs, lightly beaten), Flour

Oysters Bienville Options: 3 Dozen raw oysters on the half shell, 6 Pie pans, filled w/ rock salt, 4 Tablespoons butter, 1/2 Cup finely minced onion, 1/2 Cup finely minced bell pepper, 1 Cup finely minced green onion, 2 Cloves garlic, minced, 1-1/2 Cups minced raw shrimp, 1 Cup fresh mushrooms, minced, 1/2 Cup white wine, 1 Tablespoon fresh lemon juice, 2 Cups bechamel sauce (make it w/ half-and-half or cream instead of milk, for an extra-rich sauce), 2/3 Cup grated cheddar cheese, 1/2 Cup fresh french bread crumbs, Salt, white pepper & tabasco to taste, Dash of peychaud's bitters (angostura bitters may be substituted)

Oysters en Brochette Options: 8 Ounces butter, 2 Teaspoons salt, 1 To 1-1/2 tablespoons worcestershire sauce, 2 Teaspoons tabasco sauce, 5 Tablespoons lemon juice, 2 Tablespoons bacon drippings, 4 Oysters per serving, drained, 4 Cherry tomatoes, 4 1-1/2" Pieces of bacon, 4 Mushroom caps

Oysters Gabie From chef greg sonnier of gabrielle, new orleans (oysters w/ artichokes & pancetta) Options: 1 Lemon, halved, 4 Tablespoons olive oil, 2 Large artichokes, 4 Ounces pancetta, finely diced, 1 Tablespoon butter, 1/4 Cup green onions, chopped (white part only), 1 Tablespoon garlic, minced, 2 Tablespoons fresh parsley, minced, Salt to taste, Pepper to taste, 1/4 Cup plus 2 tablespoons dry bread crumbs, 1/4 Cup plus 2 tablespoons parmesan cheese, grated, 16 To 20 large oysters, plus oyster liquor

Oysters Rockefeller The king of classic creole oyster dishes Options: Two dozen fresh oysters on the half shell, oyster liquor reserved, 4 Springs flat-leaf italian parsley, 4 Green onions (including the green part), A handful of fresh celery leaves, At least 6 fresh tarragon leaves, At least 6 fresh chervil leaves, 1/2 Cup dried fresh french bread crumbs (homemade, not out of a can), 12 Tablespoons unsalted butter, softened (hey, it's supposed to be "rich enough for rockefeller"! ), Salt & freshly ground black pepper, to taste, Tabasco or crystal hot sauce, to taste, 2 Tablespoons herbsaint or pernod (optional), Rock salt or kosher salt

Oyster Shooters From uglesich's Options: 2 Cups olive oil (not extra-virgin), 1/2 Cup balsamic vinegar, 4 Tablespoons steen's cane syrup, 1 Teaspoon each of salt, black pepper & cayenne pepper, 1/2 Teaspoon dried basil, 1/2 Teaspoon dried thyme, 1/2 Teaspoon dried oregano, 2 Tablespoons sun-dried tomatoes, minced (dried, not packed in oil)

2 Dozen Large Freshly Shucked Oysters In their own liquor Options: 1 Cup plain, unseasoned bread crumbs, 1 Cup parmagiano reggiano cheese, coarsely grated, 1/4 Teaspoon creole seasoning, 1/2 Cup (1 stick) unsalted butter, melted & slightly warm, 1 Pound andouille, diced, 1 Tablespoon olive oil, 1 Cup onion, chopped, 1/2 Cup green bell pepper, diced, 1/2 Cup red bell pepper, diced, 1 Tablespoon garlic, minced, 1/2 Teaspoon creole seasoning, 1 Pound shrimp, peeled, deveined & roughly chopped, 1-1/2 Pounds cream cheese, at room temperature, 1-1/2 Cups smoked gouda cheese, grated, 1/2 Cup heavy cream, 4 Whole eggs, beaten, 1/2 Teaspoon salt, About 16 turns freshly ground black pepper, 1 Teaspoon olive oil, 1 Tablespoon garlic, minced, 2 Tablespoons shallots, minced, 8 Roma tomatoes, peeled, seeded & diced, w/ their juice, 1/2 Teaspoon creole seasoning, 3 Tablespoons creole mustard

Chef Emeril Lagasse's Savory Shrimp & andouille cheesecake w/ creole mustard-tomato coulis

Shrimp Remoulade Options: 1 1/2 Cups heavy-duty mayonnaise, 1/2 Cup creole mustard, 1 Tbsp worcestershire sauce, 1 Tsp hot pepper sauce (chef folse likes louisiana gold, but tabasco will do), 1/2 Cup finely diced green onions, 1/4 Cup finely diced celery, 2 Tbsp minced garlic, 1/4 Cup finely chopped parsley, 1/2 Tbsp lemon juice, Salt & cracked black pepper to taste, 3 Dozen 21-25 count boiled shrimp, peeled & deveined, 1 Cup ketchup, 2 Tablespoons horseradish, 2 Tablespoons yellow mustard, 2 Teaspoon worcestershire sauce, Dash tabasco, 4 Hard boiled eggs, chopped, 2 Raw eggs, beaten, 1 Gallon water, 1 Package crab boil, 3 Tablespoons salt, 36 Large raw shrimp, Shredded lettuce

Smoked Mushroom & Tasso Pasta Options: 2 Tablespoons butter, 3/4 Cup extra-virgin olive oil, 6 - 8 Cloves garlic, finely minced, 1 Bunch green onions, chopped, including most of the tops, 1/4 Pound tasso, 2 - 3 Teaspoons creole seasoning, 1 Pound white button mushrooms, or your favorite wild mushrooms, 2 Tablespoons liquid smoke, 1/4 Cup fresh parsley, chopped, Salt & black pepper to taste, 3/4 Pound fresh angel hair pasta or other pasta

Stuffed Artichokes Options: 6 Large artichokes, 1-1/2 Pounds smoked bacon or pancetta, sliced, 10 Cups italian-seasoned bread crumbs, 1-1/2 Cups parmagiano reggiano or good domestic parmesan cheese, grated (don't buy it pre-grated, & don't use that stuff from the green can), 1-1/2 Cups peccorino romano cheese, grated, 1 Cup green onion, chopped, 1/2 Cup parsley, chopped, 10 Cloves garlic, minced, 2 Tablespoons salt, 1 Tablespoon freshly ground black pepper, 1 Tablespoon cayenne pepper, 2-1/2 To 3 cups olive oil, 6 Slices lemon

Stuffed Crabs Options: 1 Pound lump crabmeat (worth the splurge), Two sticks (16 tablespoons) unsalted butter, 1 Large yellow onion, finely chopped, 1/2 Rib celery, finely chopped, 1 Bunch green onions (including the green part), finely chopped, 4 Tablespoons finely minced flat-leaf italian parsley, 1 Tablespoon finely chopped garlic, 1 Teaspoon salt, or to taste, 1/4 Teaspoon freshly ground black pepper, or to taste, A dash or two of tabasco or crystal hot sauce, to taste, 1/2 Loaf stale french bread, cubed (about 3 cups), 1 Cup homemade french bread crumbs (not from a can), 2 Cups homemade crab stock or shrimp stock, A dozen or so reserved crab shells, washed thoroughly, or you may substitute aluminum crab forms if you can get them

Salads

Chef John Folse's Cane Syrup Vinaigrette

Crawfish & Creole Tomato Salad, w/ Hoisin Vinaigrette, From Chef Duke Locicero

Creole Croutons Options: 3 Cups day-old bread cubes, 2 Tablespoons olive oil, 1 Tablespoon creole seasoning

Green Salad w/ Chuck's Creole Vinaigrette Options: 1 Medium shallot, finely minced, 2 Ounces sherry vinegar (or try your favorite vinegar), 1 Tablespoon creole mustard, 3 Ounces extra-virgin olive oil, 3 Ounces walnut oil, 3 Or 4 drops of crystal or tabasco hot sauce, to taste, Salt & freshly ground black pepper, to taste, Mixed greens, Creole tomatoes, quartered (cut into eighths if they're really big), Creole croutons, Red onions, very thinly sliced

Endive Cherry tomato & bermuda onion salad in a red wine & fresh herb vinaigrette from chef david adcox at the sazerac bar & grill

Grilled Goat Cheese Salad

Italian Salad, New Orleans-Style (or, as It Was Once Called Locally, "Wop Salad") Options: Italian salad, New orleans-style, As it was once called locally, Wop salad, 8 Cups crisp lettuce of assorted types (should include romaine), torn into bite-sized pieces, 2 Medium ripe tomatoes (creole tomatoes, if you got'em), cut into wedges, 1-1/2 To 2 cups olive salad, 8 Cloves garlic, thinly sliced, 16 Flat anchovies, 8 Large boiled shrimp, peeled, 8 Large white or green asparagus spears, steamed & chilled, Freshly grated pecorino romano cheese, 1 Cup olive oil, 1/3 Cup red wine vinegar, 1 Tablespoon mixed italian seasoning herbs, or to taste, 1 Tablespoon worcestershire sauce

Mirliton Shrimp Slaw With tarragon emulsion from chef anne kearney of peristyle

Louisiana Spinach Strawberry & walnut salad w/ strawberry balsamic vinaigrette, from chef scott varnedoe at café marigny

Louisiana Sunburst Salad With a cinnamon-tabasco vinaigrette & port-soaked cranberries, from chef robert bruce at the palace café Options: 24 Ounces mesclun mix, Mixed baby lettuces, Like mâche, Frisée, Radicchio, Baby spinach, 2 Ounces dried cranberries, 2 Ounces almonds, sliced & toasted, 1 Teaspoon ground cinnamon, 1 Ounce vegetable oil, Salt & freshly ground black pepper to taste, 2 Ounces crumbed stilton cheese, Blue cheese, 2 Ounces ruby port wine, 2 Ounces raspberry vinegar, 1 Teaspoon sugar, 1 Ounce water, 5 Dashes of tabasco

Sweet Potato & Apple Salad Options: 4 Cups peeled & grated sweet potatoes (yams), 2 Tart green apples, Granny smith, Pippin peeled, Cored & chopped, 1/2 Cup dried red currants, 1/2 Cup pecan pieces, toasted, Juice of 1 orange, Juice of 1 lime, 2 Tablespoons white wine vinegar, 1 Tablespoon dijon mustard, 2 Cloves garlic, finely minced, Salt & freshly ground black pepper, to taste, 1/3 Cup olive oil

Creole Hot Sausage‍

4 Pounds Lean Fresh Pork Options: Red beans, Rice, On a po-boy, Even sparingly

2 Pounds Pork Fat Options: Red beans, Rice, On a po-boy, Even sparingly

2 Teaspoons Finely Minced Garlic Options: Red beans, Rice, On a po-boy, Even sparingly

3-4 Tablespoons Cayenne Pepper Options: Red beans, Rice, On a po-boy, Even sparingly

2 Tablespoon Freshly Ground Black Pepper Options: Red beans, Rice, On a po-boy, Even sparingly

2 Tablespoons Salt Options: Red beans, Rice, On a po-boy, Even sparingly

3 Teaspoons Ground Bay Leaf Use a coffee or spice grinder Options: Coffee, Spice grinder, Red beans, Rice, On a po-boy, Even sparingly

3 Tablespoons Paprika Options: Red beans, Rice, On a po-boy, Even sparingly

1/2 Teaspoon Sugar Options: Red beans, Rice, On a po-boy, Even sparingly

3 Yards Sausage Casing (Optional) Options: Red beans, Rice, On a po-boy, Even sparingly

Sausage and Seasoning Meats

Andouille Louisiana's famous, spicy, coarse-ground smoked pork sausage. Recipe by Chef John Folse.

Boudin Acadiana's pork-and-rice‍ sausage.

Chaurice a New Orleans-style Creole sausage

Creole Hot Sausage The classic New Orleans spicy spicy sausage.

Pickle meat or Creole pickled pork Used to season red beans'n rice Options: Pickle meat, Creole pickled pork

Tasso a very smoky, spicy Cajun seasoning meat.

Creole and Cajun Recipe Page‍

The Recipes

Cocktails & other beverages Have some‍ cocktails before dinner (especialy a Sazerac, New Orleans' finest). Classic New Orleans cocktails (and classic cocktails from elsewhere), then learn the proper way to make iced tea, & finish your meal w/ the best coffee in the world.

Appetizers & salads Some of New Orleans' best & most famous dishes are starters.

Gumbos, soups & bisques "Soup" is the understatement of the century. Gumbo is the Rolls-Royce of soups, & many of New Orleans' soups, gumbos & bisques are works of art.

Sauces The Mother Sauces, some popular Louisiana sauces, & more.

Sausages & seasoning meats Andouille, tasso, chaurice, Creole hot sausage & more.

Seafood dishes Why we're famous for our seafood.

Poultry dishes And you thought chicken was boring. Not the way we make it. From elegant haute Creole to rustic one-pot dishes to a turkey stuffed w/ a duck stuffed w/ a chicken.

Meat & Game dishes Beef, pork, veal, rabbit, venison. From the simple to the decadent.

Vegetables, Side Dishes & Vegetarian Dishes Gotta eat your veggies. And your dirty rice too! Plus a new & growing section for our vegetarian friends.

Sandwiches New Orleans' quintessential sandwiches, from po-boys to muffulettas & beyond.NEW Muffuletta olive salad recipe

Breads & Breakfast Breakfast &‍ brunch in New Orleans. It's a wonderful & delicious local tradition back home . start one yourself where you live.

Dessert Listen to me. Do not think about calories or fat just eat it Options: Calories, Fat

Pickles You'll want those pickled onions for your red beans, & those pickled okra spears for your Bloody Marys.

Condiments The rest, from condiments to salsas to preserves

A Culinary World Tour Recipes from many world & regional cuisines.

The Crawfish-Sea Urchin Tale Where one day in 1985 Louisianian & Japanese culinary traditions crashed head-on, & there were no survivors. Now fully illustrated w/ photos

Uncle Manny's Flanny Steak Vegetables A "recipe"/short story by William McKenzie Neal.

CREOLE ROAST BEEF for PO-BOYS

1 Beef Chuck Roast or Shoulder Roast, About 5-6 Pounds Options: Beef chuck roast, Shoulder roast

1/4 Pound Piece of Salt Pork, Sliced Into 1/4-Inch Strips

6 to 8 Cloves Garlic, Minced

3 Cups Minced Onion

1 Tablespooon Salt

1 Teaspoon Black Pepper

1 tablespoon Creole seasoning blend

1/4 cup lard, bacon drippings or solid shortening (e.g., Crisco)

6 Carrots, Diced

6 Ribs Celery, Sliced

1 Tablespoon Minced Parsley

2 to 3 Sprigs Fresh Thyme

1 Bottle Good Red Wine

2 Beef Marrow Bones

2 Quarts Beef Stock or Water, Hot but Don't Use Water Options: Stock, Water, Hot

Marinated Smoked Duck, Cashew Butter and Pepper Jelly Sandwiches‍

For the sandwich

8 Slices Whole Grain Bread

3/4 Cup Pepper Jelly Chef Spicer recommends Jefferson Pepper Jelly, which is sold in specialty supermarkets

3/4 Cashew Butter, at Room Temperature

1 Pound Duck Meat, Marinated, Smoked, Seared & Thinly Sliced

4 Ounces Marinated Red Onions

2 Ounces Softened Butter

Salt & freshly ground black pepper, to taste

For the duck

1 Pound Duck Meat, Breasts & Legs

1/2 Cup Soy Sauce

1 Teaspoon Ground Cumin

1 Tablespoons Molasses

1 Tablespoon Sambal Oelek an Indonesian hot pepper paste, found in Asian markets

1 Teaspoon Chili Powder

3/4 Cup Olive Oil

For the onions

2 Small Red Onions

1/4 Cup Sherry Vinegar

1/4 Cup Olive Oil

Salt & freshly ground black pepper to taste

For the cashew butter

1 Cup Chopped Cashews

1/4 Cup Chopped Peanuts

3 Tablespoons Honey

1 Tablespoon Molasses

4 Ounces (1 Stick) Softened Butter

For the apple-celery salad

1 Granny Smith apple

2 Ribs Celery Heart

1 Shallot, Minced

2 Tablespoons Olive Oil

2 Tablespoons Walnut Vinegar Pinch of Salt

The duck Trim the duck breasts & legs of excessive fat. Ducks are very fatty, but you want enough fat to render a bit into the pan. In a bowl, mix the soy sauce, cumin, molasses, sambal oelek & chili powder. Marinate the duck meat for at least four hours, or preferably overnight (in the refrigerator, always). In a cold smoker, smoke the meat for flavor for as long as you like, depending on how smoky you like it. In a large skillet, heat the 1/4 cup olive oil until just before it smokes, then sear the duck meat, skin-side down, until the skin is very crispy, then turn to finish the cooking. Once the duck is fully cooked, slice it very thinly & set aside.

The onions Slice the onions into very thin rings. Season w/ the salt & pepper. Grill or sauté the onions until they're just barely tender. While the onions are still hot, marinate them in the vinegar & olive oil & let cool. Options: Grill, Sauté the onions

The cashew butter Roast the cashews & peanuts in a 350°F oven for about 6-8 minutes until they become fragrant. In a food processor, purée the nuts w/ the honey, molasses & a pinch of salt. Then add the softened butter & purée until you reach the desired "peanut-buttery" consistency. You might need to add a splash or two of warm water. Remember that the cashew butter will be soft when warm, & will stiffen to a better, more spreadable consistency once it cools off. You may chill this in the refrigerator, but remember to let it come to room temperature before spreading on the sandwiches.CAUTION This concoction is almost too good for humans to be allowed to have. Exercise extreme caution that you do not eat it all out of the storage container w/ your finger.

The apple-celery salad Peel, core & slice the apple very thinly. Thinly slice the celery hearts diagonally, then toss w/ the shallots, salt, vinegar & olive oil.

Assemble the sandwiches Spreaded softened butter on both sides of each slice of bread. Grill the bread on each side for a minute or so, until toasted but not too dark. Spread four slices of bread w/ cashew butter & the other four w/ the pepper jelly. Heat the duck meat & onions in a 400°F oven until sizzling hot. Divide the meat & onions between the four sandwiches, giving each sandwich both breast & leg meat. Put the sandwiches together & slice into quarters. Serve w/ apple-celery salad & a good Chardonnay.