When I lived in New Orleans one of my favorite sandwiches was the Peacemaker, a fried oyster po’boy with cole slaw, cheddar and bacon (the best one was at a Streetcar-themed restaurant up around the corner from the Riverbend area).
You can read some history of the sandwich at NOLA.com:
“When the New Orleans man returns from making a night of it ‘with the boys’ he provides himself with what is called a peacemaker and carries it home under his arm. The peacemaker is also known as an oyster loaf.”
It appears to be quite controversial!
In any case, while we were grocery shopping this week I spotted some “bacon and dill encrusted” flounder fillets in the fish case, and they reminded of this delicious sandwich. I asked the Lovely Bride what she thought about the idea of a flounder Peacemaker, and she suggested putting it into a tortilla for a fish taco (yes, she has been all about the tortillas this week!).
“Southwestern” Tartar Sauce
Make this the day before you wish to make the tacos, to give the flavors a chance to come out fully.
- 1 rounded tablespoon of Sweet Relish
- 1 rounded tablespoon of Mayonnaise
- 1 rounded tablespoon of Sour Cream
- 1/4 teaspoon Ground Cumin
- 1/4 teaspoon Weber “Bold n Spicy Chipotle”
Mix well, cover and refrigerate until needed.
Make your salsa a couple of hours before you want to eat it, so the yummy flavors can marry. The Lovely Bride and I like the bright, acidic taste of the pickled vegetables.
- 1 small Yellow Onion
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1/2 Red Onion
- 2 cloves Garlic
- 1 Shallot
- 2 Green Onions
- 1 medium Tomato
- 1/4 cup chopped fresh Cilantro
- 1 tablespoon Cumin
- 1 tablespoon Taco Seasoning
- 3 tablespoons Texas Pete Hot Sauce
- Juice of one Lime
- ? Red Wine Vinegar
Chop all of the vegetables and herbs into 1/4 inch pieces, combine in a bowl, add Cumin and taco seasoning, Lime juice, hot sauce and enough vinegar to submerge all of the mixture.
Cover and put the salsa in the fridge for an hour or so.
Shortly before serving drain the salsa through a fine strainer. Add more hot sauce and salt & pepper to taste.
- Cut two slices from a Red Onion
- Cut two slices from a Yellow Onion, drizzle with the juice of 1/2 Lemon and 1/2 Lime
- Pre-heat oven to 350 degrees.
- Cook bacon at Medium Heat in a non-stick pan to your desired level of done-ness. Remove bacon from pan and drain on paper towel.
- Sprinkle Mexican blend shredded cheese on the tortillas, then add some Taco Seasoning to your level of taste. Put Sharp Cheddar on one-half of the tortilla.
- After removing the bacon, add enough Olive Oil to cover the bottom of the pan. Turn stove to Medium High heat.
- Put the tortillas in the oven on the center rack to melt the cheese.
- Fry the fish fillets in the oil/bacon fat, about 2 minutes on each side, until crispy. As soon as the fish is done, remove the tortillas from the oven and put on a plate.
Build the tacos by placing the fish fillets on the cheddar side of the tortilla, add bacon on top of the fish, then spoon on some Cole Slaw, finally add rings of Red and Marinated Yellow Onion.