“I’m just a poor boy. I need no sympathy.”
Theme song by Panic! At The Disco “Bohemian Rhapsody” from Suicide Squad: The Album
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I am too old to have had an emo phase, but if I did have one I’m fairly sure Panic! At The Disco would have been my favorite band. I first discovered them via the gloriously over-the-top video for “I Write Sins Not Tragedies.” Everything about that song – from the brilliantly emo title to the cramming more words per melodic phrase than should be possible to a video that makes many costumed period pieces seem lackluster – is the definition of “epic.” (Yes, I realize “epic” is played out, but there are times it’s apropos.)
It’s PATD’s sense of epicness and drama that scores them the theme song honors for the 2nd appearance of “Bohemian Rhapsody” in the Music & Food series. I’m a covers fan especially when the cover surpasses the original. Now I’m going to say something a bit controversial. I like this cover better than the original. Don’t get me wrong. The original is brilliant, but it’s just not true “Rock Opera.” Where Queen’s version is “Broadway interpreting Rock Opera,” POTD goes full-blown “Wagnerian Rock Opera.” That turning everything up to 12 is what, for me, has this cover surpassing the admittedly brilliant original.
So, am I saying this cauliflower version of a fried chicken po’boy surpasses the original? Not totally, though I will say this is pretty damn tasty!
I’M JUST A PO’BOY
Fried cauliflower, slaw, tomato, pickles, & remoulade on a sub roll
Makes 2-3 sandwiches
Fried cauliflower (see recipe below)
Remoulade (see recipe below)
Slaw (see recipe below)
1 tomato, sliced
Your favorite pickles
2-3 sub rolls
FRIED CAULIFLOWER
1 medium cauliflower, cut into bite-sized florets
Batter
3/4 cup rice flour
1/4 cup all-purpose flour
1 cup seltzer
2 tablespoons hot sauce
2 teaspoons baking powder
1 tablespoon gochugaru
2 teaspoons garlic powder
1 teaspoon MSG or kosher salt
1 teaspoon black pepper
2 quarts of vegetable oil for frying
Bring the frying oil to 375°F. Line a baking sheet with paper towels.
Cut cauliflower in bite-sized florets. In a medium bowl, mix batter and toss the florets to coat. Place the coated cauliflower in the hot & fry until golden. Remove the cauliflower from the oil and transfer them to the paper towels to rest. Sprinkle immediately with salt.
To assemble the sandwich, split open the sub roll. Spread a bit of remoulade on the inside of the roll. Place a generous portion of the cauliflower on the roll. Top with slaw, tomato slices, pickles, and a drizzle more of a remoulade.
REMOULADE
1/2 cup mayonnaise
2 tablespoons hot sauce
1/2 tablespoon grainy mustard or Dijon
1/2 tablespoon lemon juice
3/4 teaspoon Worcestershire sauce
2 cloves garlic, minced fine
1 scallions, whites & greens diced fine
1/2 tablespoon pickles, minced fine
1/2 teaspoon pickle brine
1/2 teaspoon smoked paprika
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
Place all ingredients in a medium bowl. Whisk thoroughly to combine thoroughly. Store in the refrigerator.
SLAW
10 ounces green cabbage, shredded fine
1 medium carrot, shredded
1 cup chopped bread & butter pickles & rock candy jalapenos, mixed
2 tablespoons red wine vinegar
2 tablespoons pickle brine
1/2 teaspoon white sugar
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
In a medium bowl, toss cabbage, carrot, and pickles together. Combine vinegar, pickle juice, sugar, garlic powder, salt, and pepper in a small bowl and whisk until thoroughly combined. Pour dressing slaw mix and toss to coat. Place in an airtight container and let rest in the fridge for at least an hour before using it.