Chef Gary Williams of DeJavu Restaurant talks about his life,and wants to show you a healthier way to eat. How long have you been coming to DeJavu Restaurant and never knew that the vegetables you eat are not just vegetarian, but vegan vegetarian. Please respond and comment and by all means give us your feedback on the blog. This blog does not take the place of a doctor, or his expertise, it just offers you a recipe for his prescription, stay in touch, come in , eat-up, and carry out.
Monday, July 22, 2013
The Po-boy From Humble Beginnings
Chef Gary Williams of DeJavu Restaurant in Memphis, TN has New Orleans Swag, and you love it. When the cameras caught up with him today he was busy smoothing with the Bishops of C.O.G.I.C., 'They're in town for Founders Day", he says with a casual glance. DeJavu is often the Restaurant of the Stars, but Chef Gary's humbleness is what everybody loves. Although he never went to Culinary School he has the Arts down pat.
DeJavu New Orleans Po-boy
7 inches french bread (long bread)
zatarrains fish fry
handful shucked fresh oysters
handful peeled and deveined shrimp
Coat shrimp and oysters with Zatarrains and fry 3 to 4 minutes. Meanwhile slice long bread and dress with mayo on the inside of both slices. Now add lettuce then tomatoes; now your po-boy is dressed.
Next remove shrimp and oyster to bowl, then line up 1/2 side of the dressed slice with shrimp then the other half with oyster. Cover with remaining slice of long bread, and you have a DeJavu New Orleans Po-boy.