The Southern Edge Magazine - Spring 2022

AN INTERVIEW WITH CHEF DUKE GARY

Tell us how you became a chef.

I believe that I was always a good cook as a kid. Everyone in my family cooked. My mother was my first teacher, my aunts were my second teachers, and my cousins were my competition. So my family helped me become a what I am today.

How old were you when you started cooking and how did you learn?

I was 10 when I first started cooking and I loved cooking eggs. I used to watch my mother cook eggs all of the time for breakfast. My mother has the credit for inspiring me to cook. I didn’t really take it seriously until I was hired at a restaurant in 2007. I would watch hours of videos and write down everything from the videos. From there I would add my own twist to a recipe and cook it over and over until it was perfect.

What is your favorite cuisine to prepare?

My favorite cuisine to prepare is probably lamb. There's nothing like lamb chops braised in a port wine sauce and garnished with sautéed grapes and rosemary.

Have you ever taken a traditional dish and added your own signature touch to it?

Yes, I have taken the traditional shrimp and grits and added my signature touch to it. Instead of pot boiling the grits, I put the grits in the oven and bake. I let them cool down, cut them into squares, dip the grits in a wet batter, then fry the grits. Instead of making a traditional brown gravy, I like to make a white sauce gravy using heavy cream and vegetable stock and other spices.

One word to describe your cooking style.

If I were to put a style on my cooking I would call it "on the fly." The reason why I would call it that is because I’m great at creating any dish on the fly. I love to make sauces right on the spot. A lot of people make their sauces beforehand, then heat it up to be served with their dish, I don’t do that. I’m more of a straight out of the pan, onto the plate, keeping it as fresh as possible.

What are 3 kitchen tools you cannot do without?

Three kitchen tools that I cannot do without are a sauté pan, a knife, and a whisk.

Favorite dish you created.

My favorite dish is my signature tenderloin. It's marinated in pineapple juice and spices, and every time I cook it people love it. It's always important for a chef to have that one signature dish no one can create, and I found mine with the tenderloin.

What’s next in the kitchen for Duke Gary?

What’s next for Duke Gary is opening up a jazz bistro. It will have all the vibes of Harlem’s Cotton Club. Excellent food, live jazz, and live performances. Camden has never had anything like this and that’s how I will make it successful. Instead of a traditional restaurant, I will change the game by having famous people performing at Pearline’s in our small town. All I can say... is stay tuned.

INGREDIENTS:

1/4 cup olive oil 2 tablespoons butter

1/4 cup Chardonnay wine

1 teaspoon of minced garlic

1 lemon wrap ( juice from half of lemon)

2 teaspoon chopped fresh cilantro

1/4 cup diced cherry tomatoes

1 teaspoon of crushed red pepper

Salt and Pepper

1 cup of feta cheese

1 3/4 of large shelled and deveined shrimp

PASTA: Bring a large pot of lightly salted water and olive oil to a boil. Cook angel hair pasta in boiling water stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.

DIRECTIONS: Heat olive oil and butter into a large skillet over medium heat. Add garlic and cook until garlic is fragrant. Add tomatoes, Chardonnay, and crushed red peppers and bring to a simmer. Let wine reduce about half way. Add shrimp and sauté until shrimp turns pink. Stir in lemon juice, feta cheese, and parsley and serve over pasta.

INGREDIENTS:

1 Cup of Mayonnaise

1 Cup of minced yellow onion

8 eggs lightly beaten

2 teaspoon of worcestershire sauce

1 teaspoon of salt

2 teaspoons of dry mustard

1/2 teaspoon of cayenne pepper

3 pounds of Lump crab meat

1 pound of special crab meat

1 cup of Panko bread crumbs, finely crushed

3 cups of reserved Panko

DIRECTIONS:

Combine all Ingredients steps through 1-7. Do not over mix.

Using a blender, crush plank into fine bits. Carefully combine both lump and special crab meat together. Do not break up crab meat. Fold together with 1-7 mix.

Portion crab cakes using a slightly rounded 1/3 measuring cup.

Place portions into pan containing Panko bread crumbs and lightly coat on both sides

Place breaded crab cakes into preheated oven at 350 degrees for 12 minutes or crab cakes are toasted all the way around.

4 jalapeños peppers minced

4 cups of mayonnaise

2 cups of whole grain mustard

4 tablespoons of lemon juice

4 teaspoons of chopped parsley

DIRECTIONS:

Whisk all ingredients into a mixing bowl. Put in proper container and keep cool until ready to serve.

INGREDIENTS:

2.5 Pounds of chopped broccoli, drained.

15 large eggs

2.5 pounds of jack cheese, shredded

1 pound of bacon bits

1 and 1/4 cups of diced yellow onions

1.5 cups of flour

Seasoned bread crumbs ( as needed)

4 cups of cooking oil

DIRECTIONS:

Drain thawed broccoli in a china cap or colander, press out all moisture if possible.

Crack eggs into large mixing bowl. Beat with mixing wire whip until smooth.

Combine drained broccoli eggs and other ingredients into large mixing bowl and mix with gloved hands or rubber spatula until throughly combined.

Portion mix using a 3/4 scoop, into balls and place in a pan containing seasoned bread crumbs.

When pan is filled, cover with plastic wrap, and place in freezer for 1 hour to harden.

Heat cooking oil up to 350°. Place breaded broccoli bite in oil and fry for 3 minutes.

Serve hot.