We slowly braise whole shoulder clods until they fall apart. Chef English’s meaty tip: “At The Second Line, we use Will Harris’ beef exclusively (from White Oak Pastures in Bluffton, Georgia). It’s a combination of textures you can’t get with any of the other signature po’ boys.” From Kelly English of The Second Line and Restaurant Iris in Memphis, Tennessee Roast BeefĬhef Kelly English of The Second Line in Memphis, Tennessee has a passion for non-fussy, authentic po’ boys and one of his favorites is roast beef. We fry filets of local catfish in a cornmeal crust until super crispy on the outside and flaky and yielding on the inside. Chef Houston explains, “For me, the catfish po’ boy is king at Saltine. Chef Houston starts with bread baked especially for po’ boys with a crispy crust and soft middle that he stuffs with cornmeal-dredged fried catfish topped with a spicy Creole mayonnaise. With Creole Mayo From Chef Jesse Houston of Saltine Oyster Bar in Jackson, MississippiĬhef Jesse Houston of Saltine Oyster Bar in Jackson, Mississippi specializes in all things oyster but this 2016 James Beard semi-finalist shows his props for other ingredients with his catfish po’ boy.
All the components complement each other without masking the oysters. It’s my favorite not because it’s ours alone, but its simplicity speaks volumes. “For me, an oyster po’ boy is a natural and we have been doing them off and on for years. The oysters are lightly seasoned and fried until crisp, then topped with a remoulade packed with fresh herbs for a kick of brightness. Remember, too, that a roast beef po’ boy is not a roast beef po’ boy unless you have to wonder, after you put it down, how you are going to pick it back up without gravy dripping down to your elbows.įrom Executive Chef Jim Noble of Noble Food & Pursuits in Charlotte, North Carolina Carolina Oyster Po’ BoyĬhef Jim Noble of Kings Kitchen in Charlotte, North Carolina serves a Carolina Oyster Po’ Boy brimming with Virginia and Maryland oysters. As a chef who preaches “seasonal”, it is blasphemous to use tomatoes year-round, I know. What to do about using an out-of-season tomato? I came to the conclusion that a tomato (and not tomato jam for goodness sake, we need to keep po’ boys as they were intended to be) was a non-negotiable part of a po’ boy, regardless of the month. Tomato was my biggest struggle as a chef. Those are the right pickles for a po’ boy, period. Nothing fancy. Go to the store and find the cheapest dill pickle slices you can. As for lettuce, can we just stop putting fancy lettuce on a po’ boy? Iceberg belongs there, just leave that alone. I love mayo on a po’ boy, and Duke’s nails it on flavor. There are very strict rules for dressing. Po’ boys should always come “dressed”, meaning topped with mayo, lettuce, tomato, and pickles.
Without it, well, you are just having a sandwich. A good po’ boy starts and ends with great French bread. There are specific flavor profiles to a po’ boy, no matter the filling.
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