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Summer is here and today's show is just a big bowl of summer succotash. A little of this and some of that, which we call Mississippi food culture. Malcolm and Carol recap from the Memorial day break and share some moving food memories about Malcolm's brother. Also we talk about Vicksburg's culinary heritage with folklorist Bill Ferris and Joyce Clingan from the Walnut Hills restaurant.

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Helen Todd’s Cream Cheese Pound Cake

Yields: 10-12 servings

Ingredients:

• 3 cups sugar
• 1 ½ cups butter, softened
• 8 ounces cream cheese, softened
• 3 cups all purpose flour, sifted
• ½ teaspoon salt
• 6 eggs
• 1 tablespoon lemon extract
• 1 tablespoon almond extract

Directions:

(Preheat oven to 325 degrees)

1. Grease and flour 10 inch tube pan or bundt cake pan.
2. In a large bowl cream sugar, butter and cream cheese until light and fluffy.
3. Sift flour and salt together.
4. Alternately add eggs and flour to the creamed mixture, beginning and ending with flour.
5. Add flavorings.
6. Beat until smooth and blended.
7. Bake for 1 hour and 15 minutes.
8. Cool before removing from pan.

(When using 6 cup bundt pans, cook about 40 minutes. I usually check at 30)

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Portuguese Shrimp with Garlic

 Ingredients:

•  1/3 cup olive oil

•  5 cloves garlic, minced

•  1 teaspoon red pepper flakes (optional)

•  1 lb unshelled shrimp (26 to 32 shrimp per pound)

•  2 teaspoons sweet paprika

•  1/4 cup medium-dry sherry

•  1/4 cup minced fresh parsley leaves

•  fresh lemon juice, to taste

•  salt & freshly ground black pepper

Directions:

1. In a large heavy skillet set over moderately high heat, heat the oil until it is hot, add the garlic and cook, stirring, until it is pale golden.
2. Add the red pepper flakes and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink and just firm to the touch.
3. Sprinkle shrimp with the paprika and cook the mixture, stirring, for 30 seconds.
4. Add the Sherry, boil the mixture for 30 seconds, and sprinkle with parsley.
5. Season the mixture with the lemon juice and salt and pepper to taste.

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With many of Mississippi's waterways, there are plenty of bream, crappie, and other aquatic favorites to go around. Carol and Malcolm share about some of their favorites this time of year and how the fish fry or crawfish boil really needs to be a shared experience. Also, we hear from Robert St. John about his love for Mississippi seafood.  

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West Indies Salad

Yield: 4-6 servings

1 lb Crabmeat, jumbo lump

½ cup Red onion, chopped fine

¼ cup Canola Oil

¼ cup White Vinegar

1 Tbl Parsley

1 Tbl Hot Sauce

2 tsp Worcestershire sauce

1 tsp Salt

½ tsp Black Pepper

Gently combine all ingredients and refrigerate overnight. Serve on sliced tomatoes, a bed of lettuce or as an appetizer with crackers.

From Deep South Staples by Robert St. John

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SHRIMP SCAMPI

 Yield: 4 servings

 Time: 15 minutes

2 tablespoons butter

2 tablespoons extra-virgin olive oil

4 garlic cloves, minced

½ cup dry white wine or broth

¾ teaspoon kosher salt, or to taste

⅛ teaspoon crushed red pepper flakes, or to taste

 Freshly ground black pepper

1 ¾ pounds large or extra-large shrimp, shelled

⅓ cup chopped parsley

 Freshly squeezed juice of half a lemon

 Cooked pasta or crusty bread

Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires.

PREPARATION

1. In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
2. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

From New York Times Cooking by Melissa Clark

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A southern breakfast is not complete without a side of grits. No matter how you take them, sweet or salty, they are the perfect compliment to any morning or early afternoon brunch. Today Carol and Malcolm share some great breakfast memories, dishes, and recipes. Also, we hear from Tupelo's oldest restaurant, Johnnie's Drive-In.

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Casserole Baked Tomatoes or Pretty Darn Close to McCarty’s Merigold Tomatoes

• 2 tablespoons vegetable oil
• 1 small yellow onion, finely chopped (about 1 cup)
• 2 (28 ounce) cans whole tomatoes, drained and halved lengthwise
• 2 tablespoons light brown sugar
• 2 tablespoons chopped fresh chives
• ¾ tablespoon table salt
• ½ teaspoon seasoned salt (like Lawry’s)
• ½ teaspoon dried chervil
• ½ teaspoon dried dill
• ¼ teaspoon black pepper
• 1 cup coarse bread crumbs (from 1 baguette)
• 2 tablespoons butter, melted

1. Preheat oven to 375 degrees F. Heat the vegetable oil in a medium skillet over medium-high, and cook the onion until tender, about 6 minutes. Combine the onion, tomatoes, brown sugar, chives, table salt, seasoned salt, chervil, dill, and pepper in a medium bowl; pour into a lightly greased 2-quart baking dish.

2. Combine the breadcrumbs and the melted butter; sprinkle evenly over the top of the tomato mixture. Bake in the preheated oven until the breadcrumbs are golden, about 35 minutes.

From the 1972 Southern Living Party Cookbook

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Delta raised catfish can be found on happy plates throughout the south and the whole country. Today we talk with Katy Simmons Prosser from Simmons Catfish about this prize fish and the many cuts they serve. Also, we bring the coleslaw and hushpuppies to the table, for this Monday morning fish fry. 

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Classic Fried Catfish and Hushpuppies

Fried Catfish

Ingredients

• 4 U.S. Farm-Raised Catfish Fillets
• ¾ cup yellow cornmeal
• ¼ cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• Vegetable oil for frying

1. Combine cornmeal, flour, salt, cayenne pepper, and garlic powder.
2. Coat catfish with the mixture, shaking off excess. Fill a large, heavy skillet half full with vegetable oil. Heat to 350° F.
3. Add catfish in a single layer, and fry until golden brown, 5 to 6 minutes, depending on size.
4. Remove fish from oil and drain on paper towels.
5. Serve with Hushpuppies and Tartar Sauce.

SERVES 4

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Hushpuppies 

Ingredients

• 1½ cups self-rising cornmeal
• ½ cup self-rising flour
• 1 tablespoon sugar
• 1 teaspoon salt
• ¼ cup jalapeños, finely chopped (optional)
• 4 green onions, thinly sliced
• 1 cup buttermilk
• 1 large egg, beaten
• ½ cup sharp cheddar cheese, shredded

1. Preheat oil to 350° F.
2. Combine cornmeal, flour, sugar, and salt. Mix well.
3. In a separate bowl, combine jalapeños, onions, buttermilk, egg, and cheese.
4. Add to dry ingredients, stirring until just moistened. Cover with plastic wrap and let rest for 15 minutes.
5. Drop batter by heaping teaspoons into heated oil and fry, turning hushpuppies to cook evenly, until golden brown.

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Tartar Sauce

Ingredients

• 1 cup mayonnaise
• 2 teaspoons Dijon mustard
• 3 tablespoons sweet pickles, finely chopped
• 2 tablespoons capers, chopped
• 3 tablespoons green onions (use white bulb of the onion), finely chopped; reserve green leaves for making hushpuppies)
• 2 teaspoons lemon juice
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

1. Combine mayonnaise, mustard, pickles, capers, green onions, lemon juice, and parsley. Mix well. Add salt and pepper. Chill before serving to allow the flavors to marry.

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Hal’s Outlaw

Cole Slaw

• 1 1/2 cup mayo 
• 1 tbl celery seed
• 1 tbl dill weed
• 2 tbl mustard
• juice of one lemon
• 1/3 cup of sugar 
• 1/2 tbl season salt (use less and then add as desired)
• 1-2 heads of cabbage (It takes about 1 1/2 depending on the size and I prepare both and then add cabbage until I have the desired or preferred “wetness” to the dressing mix)
• 1 small yellow onion sliced (thin)
• 1 to 2 bell peppers sliced (thin) I use red yellow or orange but green works as well
• 2 oz. capers roughly chopped

1. In a mixing bowl whisk together everything BUT the cabbage, onion, and peppers to create a “dressing.” Season dressing with additional amounts of any ingredient to achieve the desired taste.
2. In a large bowl add half of the cabbage and the dressing. Mix together and continue adding cabbage until desired consistency. Add additional season salt and sugar to taste.

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Phrases like "farm to fork" and "farm to table" are really trendy but only reinforce something that was once the norm during meal time. Eating what was fresh and in- season. Today on Deep South Dining we take a look at what is in-season with Robby Sullivan of the Mississippi Farmers Market (Jackson, MS) and talk with cookbook author Sheri Castle, who Carol calls the queen of vegetables. Also we hear from Robert St. John about the non-romantic side of growing your own produce.

Discussed This Episode:

• Mississippi Farmers Market
• Eat Your Peas by Sheri Castle

Summer squash casserole

Judy reed, Greenville, MS

Ingredients:

• 2 pounds yellow summer squash
• 7 tablespoons butter
• 1 large onion, chopped
• 1 large clove garlic, chopped
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 1 jalapeño pepper, seeded and chopped (optional)
•  4 slices plain white bread, toasted
• 24 Ritz crackers, crumbed in food processor
• ½ pound sharp cheddar cheese, grated
•  4 large eggs, beaten
• ½ cup heavy whipping cream
• 1 teaspoon sugar
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper

Directions:

1.   Heat the oven to 350 degrees. Butter a 2 1/2-quart baking dish. Cut the squash into 1/2-inch-thick slices. Cook in boiling, salted water until tender, about 10 minutes. Drain. Purée in a food processor.

2.   Melt 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together.

3.   Mix the squash purée, onions, peppers, garlic, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 minutes.

Baked Shrimp and Squash

Robert St. John

Ingredients: 

• 6 cups Squash, cut into 1 /2-inch cubes
• 1/4 cup Clarified butter, canola oil or bacon grease
• 1 Tbl Garlic, minced
• 1 tsp Salt
• 1 tsp Pepper, freshly ground
• 1 Tbl Creole Seasoning
• 1/2 cup Green onion, chopped
• 3 cups Fresh Shrimp (36 – 42 count), peeled and de-veined
• 1/4 cup Clarified butter or canola oil
• 1 Tbl Old Bay Seasoning
• 1 Tbl. Garlic
• 1/2 cup Onion, medium dice
• 1/4 cup Red Bell pepper, medium dice
• 1/4 cup Green Bell Pepper, medium dice
• 4 Tbl Butter, cubed
• 1/2 cup Parmesan cheese
• 1 cup Cheddar cheese, grated
• 1 cup Sour Cream
• 1/4 cup Green Onion, sliced
• 1 Tbl Hot Sauce
• 1 cup Ritz Cracker crumbs, crumbled fine
• 1/4 cup Parmesan Cheese
• 2 Tbl Parsley, chopped

Directions:

(Preheat oven to 350 degrees.)

1. In a large skillet, sauté the squash, butter, garlic, salt, pepper Creole seasoning and green onion over medium-high heat until the squash is cooked. Place squash in a colander and press out excess moisture with the back of a spoon (this is very important). Pour squash into a stainless steel mixing bowl; discard the drained liquid.
2. In the same skillet sauté the shrimp, butter, Old Bay, garlic, onion, and bell pepper until the shrimp are pink and cooked through. Using a slotted spoon, transfer shrimp to the mixing bowl with the squash. Discard the excess liquid.
3. Immediately add butter, Parmesan cheese, cheddar cheese, sour cream, green onion and hot sauce to the bowl with the hot shrimp/squash mixture. Gently stir until butter and cheeses are melted. Pour the mixture into a 9 x 13 casserole dish.
4. Mix together the Ritz crumbs, Parmesan and parsley. Top casserole with the cracker crumb mixture and bake for 20 minutes or until bubbly.

Field Pea-Tomato Salad with Lemon Vinaigrette

By Sheri Castle, Chapel Hill, North Carolina

Active Time: 20 Mins

Total Time: 35 Mins

Yield: Serves 6

This gorgeous summer salad showcases peak-season tomatoes, fresh herbs, and lady peas, which remain creamy white or light green even after they have been cooked. A tangy vinaigrette brings all of these ingredients together to make one tasty dish. This salad is best served at room temperature immediately after it has been made, but you can cook the field peas in advance and store them in the refrigerator.

Ingredients:

VINAIGRETTE

• •1 medium shallot, finely chopped
• •1 tablespoon grated lemon zest plus 1⁄4 cup fresh juice (from 2 lemons)
• •2 medium garlic cloves, finely chopped (2 1⁄4 tsp.)
• •1/2 teaspoon kosher salt
• •1/4 teaspoon black pepper
• •1 tablespoon honey
• •1 teaspoon whole-grain Dijon mustard
• •1/2 cup extra-virgin olive oil

SALAD

• •2 cups shelled fresh field peas (10 oz.), rinsed
• •1 1/4 teaspoons kosher salt, divided
• •2 cups cherry tomatoes or grape tomatoes, halved lengthwise
• •3 tablespoons chopped fresh lemon balm, lemon verbena, or mint
• •2 tablespoons chopped fresh flat-leaf parsley
• •2 1/2 pounds large heirloom tomatoes (2 or 3 tomatoes), cored and sliced
• •1/4 teaspoon black pepper

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To the uninitiated Mississippi tomatoes are a summer delight. From tomato sandwiches to fried green tomatoes, everything this time of year is coming up delicious. Malcolm and Carol talk with Felder Rushing about growing heirloom tomatoes and speake with Stacy Thornton about the upcoming Tomato Festival in Crystal Springs. And no tomato conversation is complete without the ingredient that binds the South together, mayonnaise. Let's eat!

Discussed This Episode:

• 4 Reasons Why Southerners Do Tomatoes Better Than Anyone Else
• Seed Savers
• Southern Exposure

Tomato Pie

Estus Keas – Bay St. Louis, MS

Ingredients

• 6-8 Ripe tomatoes
• 16  Basil leaves chopped
• 2 Bunches green onions chopped (green & white parts)
• 1 Pillsbury Roll Out Crust, pre-baked for 10 minutes (or make your own!)
• 1 ½ cups Mozzarella, shredded
• 1 ½ cups Sharp Cheddar, shredded
• 1 ½ cups Mayonnaise
• 1 tsp Cayenne
• 10 inch pie dish

(Preheat oven to 350 degrees)

1. Slice tomatoes and let them drain for an hour or two on a rack. Sprinkle each with Kosher salt and ground pepper (moderate on the salt)
2. Put a layer of tomatoes on pre-baked crust. Sprinkle a third of basil and a third of onions over tomatoes. Repeat twice.
3. Mix cayenne into mayonnaise in a large bowl. Add the cheese and mix well. Top tomatoes with the cheese mixture. DO NOT SPREAD. Pat the mixture on top of the pie with hands and make sure it seals along the edge.
4. Bake for 30 minutes. (Estus likes to put the broiler on for the last minute to toast the cheese)

Tomato Toast

Mary Sharp Rayner, Oxford, Mississippi

I couldn’t imagine that Tomato Toast, a family recipe from Mary Sharp Rayner, could be so delicious that my friend Meredith would insist that we talk about it on our tomato show. She invited me over to watch her demonstrate the finer points of making tomato toast making and then served me one of most luscious tomato treats ever.   - Carol Puckett

Ingredients

• Bread (your favorite)
• Tomato (peeled)
• Butter (softened)
• Salt and pepper
• Worcestershire Sauce (a dash – if desired)

Toast bread on both sides. Thin slice a peeled tomato and pat dry with a paper towel to remove moisture. Lay tomato slices on top of toasted bread and add salt, pepper and a dash of Worcestershire if desired. Top with a nice pat of softened butter and put under the broiler until the tomato slices are warm and butter melted.

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Mississippi is blessed to have so many options when it comes to farm raised vegetables. With corn plentiful at the farmers market to day we focus on their sweet golden kernels and the many ways they are served throughout the state. Joining the conversation is Tom Pitts, who carries on his families sweet corn tradition in Indianola. Then Malcolm and Carol talk okra with Chef Enrika Williams from Fauna Foodworks.

CORN PUDDING

By Molly O’Neill

Serves – 4

Ingredients

• 4 ears fresh corn, shucked
•  2 large eggs
•  ¼ cup sugar (If corn is sweet, half the sugar)
•  4 tablespoons unsalted butter, melted
•  ½ teaspoon freshly grated nutmeg
•  ½ teaspoon salt
•  ½ teaspoon vanilla extract
•  1 cups milk
•  ½ cup half-and-half

Directions

1.  Preheat oven to 350 degrees. Using a sharp knife, cut the surface of the kernels from the cob. Using the back edge of the knife, scrape the remaining corn from the cob. Combine all the corn, eggs, sugar, 2 1/2 tablespoons butter, 1/4 teaspoon nutmeg, salt, vanilla extract, milk and half-and-half in a large mixing bowl. Beat until smooth.

2.  Brush the inside of a casserole with the remaining butter. Add the pudding. Sprinkle remaining nutmeg over the top. Place the casserole in a large pan of hot water. Bake until set, about 35 to 40 minutes. 

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Quick Creamed Corn

Serves: 4-6

Ingredients

• 4 tablespoons butter
• 6 ears of corn cut from the cob or one 16-ounce bag frozen corn, defrosted
• 3 tablespoons white sugar or honey (or less if corn is sweet
• 1/3 cup heavy cream
• Salt
• ½ teaspoon black pepper

Directions

1.   In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.

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No matter where you are on the 4th of July, barbecue will probably be within reach. Its just something how the smell from a grill can spark up nostalgia. On this episode of Deep South Dining we are talking about all the times barbecue has brought joy to your life. Championship grill master, Trudy Fisher joins the show to share her tips on cooking meat and talks about how Mississippi has a grilling style all its own. And no Mississippi barbecue conversation is complete without a stop by the institution E&L Barbecue.

Tru-que

Pork Tenderloin & Grilled Corn Salad

Grilled Corn Salad

By Trudy Fisher

Ingredients:

8 ears of fresh corn, shucked and cleaned

Directions:

Place corn over medium hot fire and let corn cook until begins to char and turn so that most of the kernels are directly over fire. Not all the kernels will char, but you want at least half of them to. 

Turn corn every 2-3 minutes so it will char on all sides. This takes about 15 minutes to grill the corn, depending on how hot your fire is. Remove corn and cover with foil which allows corn to steam and maintain moisture. 

Once corn is cool, use a knife to cut kernels off the cob. Add salt and pepper to taste, chopped fresh basil and lightly toss in olive oil. This is always a crowd favorite. You can add whatever vegetables and herbs you like. Chopped red bell pepper adds color as does chopped purple onion. For a Mexican meal, use cilantro instead of basil and add dash of cumin.

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Tru-Que Vinegar Sauce

By Trudy Fisher

Ingredients:

• ½ cup water
• ½ cup brown sugar
• ¼ cup Worcestershire sauce
• ¼ cup yellow mustard
• ¼ cup ketchup
• 2 T black pepper
• 3 cups red wine vinegar (champagne vinegar can be used for smoother taste)
• 1 cup white wine vinegar
• 2 T preferred hot sauce (or to taste)

Directions:

Bring to a boil and let simmer for 15 minutes. Store in glass container. Great on pulled pork, pork chops and pulled turkey. Vinegar sauce also can be added to your favorite store brand BBQ sauce to enhance flavor and make a thinner sauce.

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Grilled Ratatouille With Goat Cheese

Melissa Clark For the New York Times

Ingredients:

• 1 white onion (about 8 ounces), peeled and halved lengthwise through the root
• 2 lemons, halved, seeds removed
• 1 yellow or orange bell pepper (about 8 ounces), halved lengthwise, stem and seeds removed
• 1 red bell pepper (about 8 ounces), halved lengthwise, stem and seeds removed
• 2 medium zucchini (about 8 ounces each), sliced lengthwise 1/2-inch thick
• 2 medium eggplant (about 10 ounces each), sliced lengthwise 1/2-inch thick
• 8 slices crusty bread
• 2 to 3 large garlic cloves, peeled
• 6 tablespoons extra-virgin olive oil, more as needed
• ¼ cup chopped fresh basil
• 2 teaspoons fresh thyme leaves, more for garnish
• ½ teaspoon kosher sea salt, more to taste
• Black pepper, to taste
• 8 ounces soft, fresh goat cheese
• Flaky sea salt, for serving

Directions:

1.   Heat the grill. Place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover. Grill lemon halves until lightly caramelized, 3 to 5 minutes total. Grill onion until it is heavily charred, about 7 to 15 minutes total. Grill peppers, zucchini and eggplant until charred and very soft, about 3 to 8 minutes per side total. Transfer to a cutting board. 

2.   Grill bread until lightly charred and toasted, about 1 minute per side. Halve one or two of the garlic cloves and rub cut sides on the grilled bread. Mince remaining garlic clove and set aside.

3.   Chop vegetables into bite-size pieces and transfer to a large bowl; toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste. Adjust seasonings as needed, adding more lemon juice (from remaining lemon half), salt or oil, or both, as needed. Set aside.

4.   To serve, arrange ratatouille, grilled bread and goat cheese on a large platter. Sprinkle thyme leaves, pepper and flaky salt over goat cheese. Or spread goat cheese on toasts, sprinkle with thyme, pepper and flaky sea salt, then top with some of the ratatouille to make crostini. 

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Tru-Que Smoked Pulled Turkey

By Trudy Fisher

Purchase a frozen turkey breast between 6-8 pounds.

For your first attempt, try to find one closer to 6 pounds ( shorter cooking time). Be sure and plan time for turkey breast to thaw – can take 2 days to thaw in refrigerator. Rinse turkey breast and pat dry. Using a disposable aluminum pan, liberally season turkey breast with garlic salt, salt and your favorite BBQ dry rub. Be sure and pull skin loose so you can apply seasonings directly on the meat and also on the skin. Place the turkey breast side down – this allows the meat to baste in the juices while cooking. It is best to let the seasonings and turkey rest in refrigerator at least an hour before smoking.

While resting in refrigerator, start your charcoal. This needs to be cooked with indirect heat, so start your fire on the far side of your grill. While it depends on type of grill you have, I usually use about 10-15 briquettes to maintain a temperature of around 250- 300 degrees on my Weber kettle grill. Once fire is ready, put ¼ stick of butter in breast cavity and ¼ stick butter in bottom of pan.  Add wood chips or whatever wood using to fire and place aluminum pan on opposite side of fire. Cover grill and check fire temperature after an hour of cooking. I typically add several pieces of lump charcoal to fire during cooking process. If turkey begins to look to dark, loosely cover with foil and let continue cooking. A 6-7 pound turkey breast usually takes 3-4 hours to smoke at this lower temperature. The turkey is done when registers 150 on meat thermometer at thickest part of breast.

Remove turkey from grill and cover tightly with foil, let rest until it cools to point comfortable for you to handle ( if you can!) Your hands are the best tools in your kitchen, so pull the skin off and pull the breast meat off the bone. While it is warm, the turkey will “pull” similar to pulled pork. Be sure and dredge the pulled turkey in the pan juices – this adds flavor and moisture. You can always add sprinkling of your dry rub on pulled turkey if you want to. You can serve as pulled turkey sandwich with slaw and a white BBQ sauce, available at most grocery stores.

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Fish on the grill can be a tasty and easy meal, if only half of the fillet did not stick to the grates. This is a common mistake that can be fixed by making sure your grill is hot enough and coated with just a touch of oil. Today's guest on Deep South Dining share this and more tips about grilling fish and how to shop for the perfect cut or whole fish. From the Farmer's Table Cooking School we welcome Chef Connor Wolf and from Duggan's Seafood, John Lester. Also Malcolm and Carol look forward to the 1st Annual Sweet Mississippi Tea Festival in Poplarville.

Blackened Redfish 

Serves 4 

Ingredients:

• 2 Redfish Filets, skin off and pinbones removed 
• 3 tablespoons smoked paprika
• 2 teaspoons onion powder
• 1 1/2 teaspoons sea salt
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2-1 teaspoon cayenne pepper
• 1 lemon, cut into wedges 
• 3-4 Tablespoons of Butter 
• 1-2 Tablespoons of Veg. Oil 

1. Heat a large Cast Iron Skillet Or Stainless Steel Pan over medium high heat until the pan is smoking hot with not oil added to the pan yet

2. Mix all the dry ingredients together to make your blackened seasoning. Season the presentation side of the redfish (opposite of skin side) with blackened seasoning 

3. Add the Veg. Oil to the pan and swirl to allow the oil to evenly disperse 

4. Place the fish in the pan with the seasoned presentation side face down. Season the opposite side with S&P. All the fish to cook for 4-5 minutes before flipping. 

5. After the fish is firm and opaque remove from the pan and place on the plate. Add the butter to the pan and whisk lightly then squeeze some lemon juice in to make a pan sauce. Drizzle over the fish and serve. 

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Tailgating in the South is less about the football game than it is a time to fellowship and eat some really good food. All tailgates are not created equal but no matter the school or size of your tent, you should always bring your A game. Today on the show Malcolm and Carol welcome Patrick Bradley (Nuttin Butt Smoke Catering) and Barin Von Foregger (Grillax) to talk about the tailgating experience at Jackson State University and The University of Mississippi. Everything from barbecuing at the stadium to the struggle of not being able to cook on site. Represent your school and send in your best tailgate recipe to food@mpbonline.org .

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Beef Tenderloin

Beef tenderloin is a smoked dish that can wow even the most finicky of gameday crowds. Wrapped in bacon and sliced into medallions can be eaten as-is, or thrown onto a Southern yeast roll or Hawaiian roll and topped with a horseradish mayo that will make you slap someone. These are so good, some may opt to skip the game.

• Fire up your smoker and bring the temp to 275 degrees. 
• Season the outside with Salt, Pepper, Garlic (fine grind) and a layer of Montreal Steak Rub (coarse salt, pepper, garlic). This combo brings a savory element that’s great with beef.
• Wrap the outside with slices of thin-cut bacon.
• Add a chunk of pecan wood to the hot coals and place the beef tenderloin on the cooking grate.
• Tenderloin is best served rare to medium rare, so shoot for for 125 degrees by using a Thermoworks Thermapen MK4..

Country Ribs

Country Ribs are the hidden gem of tailgating, a meaty cut of pork (not really from the ribs) that comes from the shoulder. Grill these up with your favorite rub and then slice into small nuggets. Refrigerate and it’s ready for Gameday. Table it with your favorite Q sauce and toothpicks. These are really good in tortilla wraps, too.

Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones, but instead contain parts of the shoulder blade.

• 4-6 country ribs
• 3 Tbsp Rubbin Right Honey Bourbon Rub
• 4 blocks Wildwood Grilling Hickory

1. Prepare Honey Bourbon Country Ribs by washing under cold water and pat-drying with paper towel.
2. Coat all sides of pork with Honey Bourbon rub.
3. Set up your charcoal grill for indirect cooking. Bring to 375 degrees.
4. Place all pork ribs on the indirect side of heat and cover for 15 minutes. This will allow the spices and rendered fat to meld.
5. Uncover grill and place the ribs directly over the coals for 3-4 minutes to sear.
6. Return the ribs to the indirect side and cover for another 35 minutes, or until the ribs read 185 degrees on the Thermoworks Thermapen MK4.

PB&J Chicken Satay

Chicken Satay is skewered chicken cubes marinated (pepper jelly and soy sauce) and then grilled. This is outstanding for tailgating, as they are perfect for dipping. A peanut sauce is fabulous for this and is easy to create and transport to The Grove.

• 1/4 cup Braswell’s red pepper jelly
• 1 1/2 tsp. soy sauce
• 1/8 tsp. ground coriander
• pinch ground ginger
• 1 garlic clove, minced
• about 2 lbs. chicken tenderloins (about 7 pieces), cut into 1″ cubes

Peanut Sauce

• 3 Tbsp. natural creamy peanut butter
• 3/4 cup canned unsweetened coconut milk (top white part only)
• 2 1/2 tsp. soy sauce
• 2 Tbsp. chicken broth
• 1 garlic clove, minced
• 1/2 tsp. finely grated yellow onion
• 1 1/2 Tbsp. dark brown sugar
• 1 tsp. lime juice

1. Mix the first five ingredients together in a medium bowl. Spoon a few tablespoons of the marinade in a small bowl and set aside.
2. Toss the cubed chicken in the marinade. Cover and refrigerate for 1 to 2 hours.
3. Meanwhile, soak 7 long wooden skewers in water for 30 minutes.
4. For the peanut sauce, whisk together all of the ingredients in a small bowl. Set aside. Makes about 1 1/4 cups.
5. After the chicken has marinated, skewer the chicken cubes close together on the skewer.
6. Heat the outside grill. If using a grill pan, heat over medium to medium-high heat. Grease the grill or grill pan. Cook the skewered chicken for 3 to 4 minutes on each side or until done. Use an instant read thermometer, like a Thermoworks Thermapen MK4 to check the internal temperature is at least 165 degrees.
7. Transfer to a serving plate. Lightly brush the reserved marinade over the chicken. Serve the chicken satay with the peanut sauce.

Flat Iron with Chimichurri

Flat Iron

·        Coat steak with coarse rub and sear over high heat, and then move to cool side until medium rare.

·        Slice thinly and add to a portable dish and refrigerate.

·        Serve with Chimicurri alone or inside tortillas.

Chimichurri

• 1 shallot, finely chopped
• 1 Fresno chile or red jalapeño, finely chopped
• 3–4 garlic cloves, thinly sliced or finely chopped
• ½ cup red wine vinegar
• 1 tsp. kosher salt, plus more
• ½ cup finely chopped cilantro
• ¼ cup finely chopped flat-leaf parsley
• 2 Tbsp. finely chopped oregano
• ¾ cup extra-virgin olive oil

Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.

Remove meat from marinade, pat dry, and grill.

Grilled Shrimp Cocktail

Skewer up the Gulf shrimp and place in long baking dish. Cover with marinade (olive oil, garlic, s&p).

After 20 minutes, you can add them to the grill over medium high heat to add a little char and cook shrimp through, about two (2) minutes.

You can refrigerate these (remove skewers) and take to the ball game and serve with cocktail sauce.

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The school year is here and football has taken over the weekend but meal time does not have to suffer. Putting together a well balanced family meal does not have to be a chore. And if you are brave enough you can even pull your kids in the kitchen to help. On the show today we welcome a pair of working moms and food industry professionals, Marlana Walters from the Everyday Gourmet and Dr. Josie Bidwell host of MPB's Southern Remedy: Healthy & Fit. They both provide insight on cooking for picky eaters, family meal time, and making well-balanced choices. Also we here from food blogger Alex Golovac from atasteofwellbeing.com.

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Fudgy Black Bean Brownies

The perfect brownie balance of fudgy and cakey, nobody will know there’s black beans in them!

Ingredients:

½ Cup Quick Oats

½ Cup Semi-sweet Chocolate Chips

1 ½ Cup Black beans, canned, drained, rinsed

¼ cup Canola Oil

½ cup Maple or Cane Syrup

½ tsp Baking Powder

3 tbsp. Cocoa Powder, unsweetened

1 tsp Vanilla Extract

1/8 tsp Kosher Salt

Preparation:

1.Gather all ingredients and equipment.

2.Preheat oven to 350 Fahrenheit (180 Celsius).

3.In a small blender, blend oats on high speed to create a fine powder. Move the oats to a medium size bowl.

4.In a microwave safe bowl, add chocolate chips and microwave for 30 seconds. Remove and stir. Microwave for another 30 seconds or until thoroughly melted.

5.Drain black beans in a colander and thoroughly rinse them off.

6.In a pitcher blender, combine chocolate, black beans, oil, syrup, baking powder, cocoa powder, vanilla, and salt. Blend on high speed until very smooth.

7.Fold the oats and chocolate mixture together and transfer to a greased mini muffin pan. Fill cups ¾ of the way.

8.Bake at 350 F for 8-12 minutes. Check to see if they are done by inserting a tooth pick into the center of the tallest one. If it comes out clean, they’re done. **Note: Because these do not contain eggs, it is OK to slightly under bake these for a fudgier brownie. In this case, a toothpick would not come out clean.

9.Cool for 5 minutes before removing from the muffin tin. Enjoy!   

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The Refill Cafe is taking a holistic approach to workforce training in the heart of Jackson, MS. Today on Deep South Dining Malcolm and Carol talk with Emily Stanfield, CEO of the Refill Jackson Initiative, and Sharna Shields, manager of the Refill Cafe. Modeled closely after Cafe Reconcile in New Orleans the Refill Cafe is looking to transform at-risk young people through classes and restaurant training.

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Just like Professor Longhair said in his song "Red Beans", we got the red beans cookin' today on Deep South Dining. The Red Beans & Rice Festival is coming in a few days so Malcolm and Carol are all about this Louisiana dish. Traditionally served on Monday, this dish can be found in many different variations all around the world. From Blue Cross Blue Shield, Chef Labron Alexander joins the show to talk about his take on the dish and how the culture of Blue Cross Blue Shield really informs his cooking.

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Maybe after the competition Chef Alexander will share his Red Beans and Rice recipe, but here is a great use of kidney beans, rice, and bell peppers.

Quick and Easy Stuffed Peppers

(Courtesy: of Blue Cross Blue Shield of Mississippi)

Yields: 4 servings

Ingredients

• 2 large red bell peppers, halved and seeded
• 1 (8 ounce) can stewed tomatoes, with liquid
• 1/3 cup plain instant brown rice
• 2 tablespoons hot water
• 2 green onions, thinly sliced
• 16 oz. ground turkey
• 1/2 cup frozen corn kernels, thawed and drained
• 1/2 (15 ounce) can kidney beans, drained and rinsed
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup part skim shredded mozzarella cheese
• 1 tablespoon grated Parmesan cheese

Directions

1. Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.
2. In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.
3. Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
4. Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.

(Link: https://www.bcbsms.com/be-healthy/healthy-recipes/quick-easy-stuffed-peppers)

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Nick Wallace is a name that rings all around the Mississippi culinary scene. From catering events in all corners of the state to working with kids in his Creativity Kitchen, Nick is all about good food and the power it brings move Mississippi forward. Today on Deep South Dining he talks with Malcolm and Carol about how his hometown of Edwards influences his approach in the kitchen and the new venture he is bringing to the Natchez area.

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Black - Eyed Pea and Turkey Gumbo

INGREDIENTS

• 1 ½ cup flour
• 1 ½ cup oil
• 2 cup diced onion
• 1 cup diced green pepper
• 1 cup diced celery
• 3 Tablespoon chopped garlic
• 1 ½ gallon pork or chicken stock
• 1 ½ pound okra sliced crosswise ½ inch wide and seared in lard until lightly browned
• 2 cups cooked black-eyed peas (cook in chicken stock with large pieces of mirepoix that can be removed after cooking)
• 2 cups bacon braised greens (collards or mustards cooked in bacon and onions with sugar, vinegar, hot sauce and salt and pepper
• 2-3 # Turkey Breast (raw weight) fully cooked and chopped
• 2 Tablespoons File
• 1 Tablespoon Thyme
• 1 Tablespoon Chile Powder
• 1 Tablespoon Paprika
• 1 Tablespoon White pepper
• 2 Tablespoon Black pepper
• 1 Tablespoon Cayenne pepper
• 3 Bay leaves

DIRECTIONS

1.  Make a dark roux using the oil and flour
2. As soon roux is the right color (just past red and turning back to brown but not scorched or smelling really burnt) add the diced vegetables and garlic
3. Add the stock and stirring very frequently bring up to a simmer. Simmer for about 1hour stirring lots. 
4. Skim all of the fat that separates out. 
5. Taste the gumbo. It should not taste pasty and like the roux anymore. If it does you may need to add more stock up to a ½ gallon. This is different every time depending on the exact measurement of flour, strength of starch in the flour, degree of cooking of the roux among other things so add the stock in stages and let it cook and come together before adding more.
6.  When the gumbo is the right consistency add the okra, black-eyed peas, greens, pork, and seasoning. Allow to return to a simmer and adjust the seasoning. If not thick, add a blonde roux for thickness.
7. Serve with steamed rice

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Thanksgiving is next week and always the most fussed over meal of the year. Today on the show we welcome the one and only Elizabeth Heiskell to talk about how she juggles the many aspects of a delicious Thanksgiving meal. Not to mention her up coming appearance on The Today Show (NBC) mixed in with all the meal planning and prepping. Also we talk with Chef Enrika Williams about her upcoming foodie event with Chef Carla Hall.

Elizabeth Heiskell's Pillowcase Turkey with Million-Dollar Gravy

Ingredients

TURKEY

• One 12- to 15-pound turkey
• 1 yellow onion, coarsely chopped
• 3 stalks celery, coarsely chopped
• 1 lemon, quartered
• 24 tablespoons (3 sticks) unsalted butter, at room temperature, divided
• Kosher salt and freshly ground black pepper
• 8 slices smoked bacon
• 2 cups red wine, plus more as needed
• 1½ cups chicken broth, plus more as needed
• 6 whole peppercorns
• 10 sprigs fresh flat-leaf parsley
• 1 bunch fresh thyme
• 2 bay leaves

MILLION-DOLLAR GRAVY

• 2 cups liquid from turkey roasting pan, divided
• Red wine, if needed
• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons all-purpose flour
• Kosher salt and freshly ground black pepper

Directions

For the turkey:

1. Position a rack in the lower third of an oven and preheat to 500°F.

2. Rinse the turkey and remove the giblets and neck. Stuff the cavity with the onion, celery and lemon. Pat the turkey dry with paper towels. Spread 8 tablespoons (1 stick) of the butter evenly over the skin and liberally season the entire bird with salt and pepper.

3. Unfold a large piece of cheesecloth, then fold in half to create a double layer. Cut into a square large enough to wrap the entire turkey. Place a V-shaped rack in a large roasting pan. Drape the double layer of cheesecloth over the rack and lay 4 of the bacon slices on the cloth. Place the turkey, breast side down, on top of the bacon, lay the remaining 4 bacon slices on top of the turkey and fold the cheesecloth up over the turkey so it is fully covered. Completely saturate the cheesecloth and turkey with the wine and 1 cup of the broth. Scatter the peppercorns, parsley, thyme and bay leaves in the bottom of the pan. Roast the turkey for 20 minutes.

4. Meanwhile, in a sauté pan over medium heat, combine the remaining 2 sticks butter and 1/2 cup broth with 1 teaspoon each salt and pepper. Heat, stirring, until the butter melts. After the turkey has roasted for 20 minutes, liberally baste it with some of the butter mixture, making sure the cheesecloth is completely saturated.

5. Reduce the oven temperature to 300°F and continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and into the thigh registers 175°F, 2½-3 hours more. Baste the turkey every hour with the pan juices, making sure the cheesecloth remains saturated. If the pan dries out, pour in equal parts wine and broth.

6. Remove the turkey from the oven and increase the oven temperature to 400°F.

7. Remove the cheesecloth from the turkey and flip the turkey over so it is breast side up. Brush the breast with the remaining melted butter and continue roasting until the skin is crisp and browned, about 10 minutes. Transfer the turkey to a carving board and let rest at least 20 minutes before carving.

For the gravy:

Strain the juices in the roasting pan into a large glass measuring cup. If necessary, add enough wine to total at least 2 cups liquid. Pour the liquid back into the pan, place over medium heat and use a wooden spoon to scrape up any browned bits on the pan bottom.

In a small bowl, stir together the butter and flour to make a paste. Whisk the mixture into the pan and bring to a simmer, continuing to whisk until thickened, about 20 minutes. Season to taste with salt and pepper.

To serve:

Carve the turkey and serve with gravy on the side.

(Courtesy of Today.com)

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Oh the weather outside is frightful.....but the kitchen smells delightful!

This is the Deep South Dining Christmas episode and today our gift to you is an interview with Chef Carla Hall. She has been a model, accountant, and now shares the good feeling of food around the world. Malcolm and Carol talked with Carla and Chef Enrika Williams before their event at the famed Smith Robertson Museum. Also in this episode we hear about some great tips for your Christmas dinner and breakfast.

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The champagne has been popped, the new year bell has been rung, and for many that new years resolution already needs a do-over. On the first show of 2020 Malcolm and Carol toast to the new year by reflecting on some of their favorite dishes from the holiday season. Also with every January 1st comes a new set of food trends that are predicted to dominate the new year. 2019 might have been the year of plant based burgers but 2020 is sure to bring us something new to chew on.

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During the show Malcolm and Carol talked with a caller about trying African inspired dishes for the new year. Here is one that might help open your palette this 2020.

West African Peanut Soup With Chicken

(courtesy of The New York Times)

Yield - 4 servings

Time - 40 minutes

Ingredients

• ¾ cup roasted and shelled peanuts
• 2 tablespoons peanut or neutral oil, like grapeseed or corn
• 1 medium red or white onion, chopped
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• ½ pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
•  Pinch of cayenne
•  Salt
•  freshly ground black pepper
• 6 cups stock or water
• 2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
• 8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
• ½ pound collards or kale, washed and cut into wide ribbons
• ¼ to ½ cup peanut butter, chunky or smooth

Directions

1. Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
2. Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
3. Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
4. Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

(Link: https://cooking.nytimes.com/recipes/1012581-west-african-peanut-soup-with-chicken )

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In the South the gas station is much more than your place to fill up your car. In many communities it is a mix between the morning coffee house, lunch counter, and evening hangout. There are so many stories to be told at these meeting places, especially about some of one of a kind dishes only found in these particular gas stations.

Today on the show Malcolm and Carol welcome former Mississippi Judge Stafford Shurden and documentation Kate Medley to the show to share there experiences in these uncommonly delicious spaces. Also several listeners call in to share their favorite places for gas station grub.

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It's the end of January and many New Year's resolutions are out the window, especially those about eating healthy. Plus the Super Bowl is around the corner and a diet does not mesh well with game day. But let's not think of healthy eating as a diet but as a lifestyle. From Blue Cross Blue Shield executive chef Labron Alexander and registered dietitian Virginia Boyles to talk about healthy food swaps when cooking. Healthy eating does not have to be a chore if you make small changes and stay the course.

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During this age of social distancing our daily lives have changed but one constant remains: we have to eat. Yet the new normal is take-out and curbside service from restaurants along with making use of everything in the home pantry and freezer. Today on the show Malcolm and Carol talk with Chef Cole Ellis from Cleveland about how the Delta Meat Market is working with families in his community. Then they speak with Chef John Currence about how COVID-19 is affecting his restaurants in Oxford and the kindness that is being shown around local restaurants.

*Need some ideas for cooking at home? Visit the new Facebook group started by Malcolm and Carol with big help from the magnificent LeAnne Gault. Cooking and Coping: Gathering Around the Virtual Table

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Cooking has become the great connector during this time of social distancing. Being physically apart as made our community ties grow stronger and the proof is all over social media. The Facebook group, Cooking and Coping: Gathering Around the Virtual Dinner Table is bringing people together through the love of food from all around the world. Today Malcolm and Carol talk with three of its top members Sheri Castle, Beth Kitchings, and Leslie Kelly. They talk about using food as building blocks, the delicious Dutch baby, and building culinary skills from the comforts of your RV.

Mentioned Links:

Small Business Coronavirus Resources - https://msmec.com/coronavirus/

Mail Order Tennessee BBQ - https://www.forbes.com/sites/lesliekelly/2020/04/03/get-amazing-tennessee-bbq-delivered-to-your-doorstep/#59a9b6764935

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On this episode of Deep South Dining Malcolm White and Carol Puckett talk about community cookbooks, delicious bacon, and cooking for the family.

First up is the amazing Allan Benton, from Benton’s Smokey Mountain Country Ham’s. Referred to often as the Bacon God they talk about his not so secret ingredients and how COVID-19 is affecting his business. Then Malcolm and Carol talk with chef, writer, and Mississippi native April McGregor about what’s been happening in her kitchen.

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Community cookbooks are more than just a collection of recipes. They are viewed as community art projects, time capsules, and often family heirlooms. Today Malcolm and Carol are dusting off some of their favorite community cookbooks and speak with a few friends about theirs. Did you know that the biggest selling community cookbook has sold 1.9 million copies? Also in this episode we hear about what has been happening in kitchens around Mississippi. Let's eat y'all!

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Today on Deep South Dining Malcolm and Carol take a look at the process of pickling and preserving foods with friend of the show April McGregor. Now based in Pennsylvania, this native of Vardaman, Mississippi has been making award winning pickles and preserves since the days on her family farm.

After a brief history lesson from Carol on the early days of preserving, April takes us from the fig tree to the jar on the kitchen table. Also we give you all the tips needed to start your canning journey today.

Let's eat y'all!

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The summer is always a great time for grilling. If we are being honest anytime is a great time for grilling. On this episode of Deep South Dining Malcolm and Carol welcome two grill masters to the show to share their knowledge of grilling and smoking. From Tru-Q BBQ we have Trudy Fisher and from Wright Way BBQ we welcome Eddie Wright. Low and slow is great for brisket but what about kabobs? And are your putting fruits and vegetables on the grill? How about smokes peach ice cream? Let's eat y'all!

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Malcolm and Carol are in a bit of fig mania. Figs are everywhere and Carol even has fig tarts to share. On this episode of Deep South Dining there is plenty of fig talk, also Malcolm shares some news that will yield him more time in the kitchen. Also Felder Rushing joins the show to talk about the garden he has had this summer and share his process for fig preserves. Let's eat y'all!

Ocracoke Island Fig Cake Recipe

Ingredients:

• 1 cup salad oil
• 1½ cup sugar
• 3 eggs
• 1 teaspoon baking soda, dissolved in a little hot water
• 2 cups flour
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon salt
• ½ cup buttermilk
• 1 teaspoon vanilla
• 1 cup preserved figs, chopped (chopped dates may be substituted for figs)
• 1 cup chopped nuts

Directions:

1. Beat 3 eggs; add sugar and oil.
2. After sifting dry ingredients, add to egg mixture alternately with buttermilk.
3. Add vanilla and fold in figs and nuts.
4. Pour into greased oblong pan and bake at 325 degrees for 45 minutes to 1 hour, or in a well-greased tube or bundt pan at 350 degrees just a little longer.

(Recipe courtesy of Ocracoke Cook Book (“the yellow cookbook’), published by The United Methodist Women of Ocracoke Island, N.C.)

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Community cookbooks focus on home cooking, often documenting regional, ethnic, family, and societal traditions, as well as local history. For this reason Larrison Campbell had a front row seat to the fashionable entertaining and eating that is chronicled in many of her mother’s community cookbooks. Her recent Vanity Fair essay takes a look at these time capsules and relates their recipes and traditions to more modern days. So Malcolm and Carol breakdown her essay and find out which of her mother’s old cookbooks are her favorite and relates the most to modern times.

Featured Vanity Fair Essay: My Mother’s Old Junior League Cookbooks Seemed Like a Retro Joke—Instead They Were Extremely Satisfying

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Chef Alexander Smalls began his life in the South Carolina low country, but has traveled the world as a world class opera singer, opened some of Americas finest restaurants, and has the awards to prove it. His new cookbook, “Meals, Music, and Muses: Recipes from My African American Kitchen” bridges his two passions and presents them as binding forces of culture and history. Malcolm and Carol talk with Alexander about this new book, his South Carolina roots, and also hear from a show favorite about the elusive Hoover Sauce. Let's eat y'all!

Deviled Crab Cakes With Spicy Creole Mayonnaise

from: "Meals, Music, and Muses: Recipes from My African American Kitchen”

45 minutes, plus chilling. Serves 6 to 8.

Ingredients:

• 1 pound lump crabmeat, picked over for shells
• 2 tablespoons finely chopped yellow onion
• 2 tablespoons finely chopped red bell pepper
• 2 tablespoons finely chopped celery
• 1 tablespoon chopped fresh parsley
• 2 large eggs, beaten
• 1 cup small cubes white bread, toasted
• ½ cup plain bread crumbs, plus more for dredging
• 2 teaspoons finely chopped thyme
• 1½ teaspoons cayenne
• 1 cup fresh corn kernels
• Kosher salt and freshly ground black pepper
• Peanut, canola or vegetable oil, for frying
• Spicy Creole Mayonnaise (recipe follows)

Directions:

1. In a large bowl, mix the crab, onion, bell pepper, celery, parsley, eggs, bread cubes, bread crumbs, thyme, cayenne, corn and ½ teaspoon each salt and black pepper until well combined. Cover and chill for at least 2 hours or up to overnight.

2. Put more bread crumbs in a shallow bowl. Form the crab mixture into 1-ounce (1½ -inch-diameter) patties. Dredge the patties in the breadcrumbs to coat and shake off any excess crumbs.

3. Fill a large cast-iron skillet with oil to a depth of ½ inch. Heat over medium-high heat to 325 degrees. Working in batches to avoid crowding the skillet, add the crab patties to the hot oil and fry, turning once, until golden brown, about 2 minutes per side.

4. Drain on a crumpled brown paper bag or paper towels. Serve immediately with the Spicy Creole Mayonnaise.

Variation

Baked Crab Cakes

Place the crumb-dredged uncooked patties on a parchment paper–lined half-sheet pan and coat with nonstick cooking spray. Bake in a preheated 400-degree oven until browned, about 5 minutes.

Spicy Creole Mayonnaise

45 minutes, plus chilling. Makes about 3 1/3 cups.

Ingredients:

• 1 cup canned diced tomatoes
• ½ cup finely chopped red bell pepper
• ½ cup finely chopped celery
• ½ cup finely chopped yellow onion
• 1 tablespoon packed light brown sugar
• 1 teaspoon cayenne
• 2 tablespoons tomato paste
• 3 tablespoons red wine vinegar
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup mayonnaise

Directions

1. In a medium saucepan, combine the tomatoes, bell pepper, celery, onion, brown sugar, cayenne, tomato paste, vinegar, salt and black pepper and bring to a boil over medium-high heat, stirring often. Reduce the heat to medium-low and simmer, stirring occasionally, until the mixture has the consistency of a thick paste, about 20 minutes. Let cool to room temperature, then chill for 1 hour.

2. Transfer the tomato mixture to a food processor and pulse until smooth. Spoon the mixture into a bowl and fold in the mayonnaise. Chill for at least 30 minutes before serving.

(The mayonnaise can be refrigerated in an airtight container for up to 1 month)

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A touch of this and a splash of that is all it took for this episode of Deep South Dining to get cooking. First Malcolm and Carol chat about some current food headlines from Mississippi and around the country. Then they send condolences to a pair of local restaurant scene favorites that left a great impact in the industry. Next they ponder on the distinction of jelly covered lamb chops and take a call from Chef Tom Ramsey about the not so easy New Orleans restaurant scene. Let's eat y'all!

Base Brine Recipe for Peppers (as stated in this episode by Chef Tom Ramsey)

Ingredients:

• 1 Cup very hot water
• 6 Tsp sugar
• 1 Tsp salt
• 1 Cup cider vinegar

Directions:

1. Dissolve sugar and salt inside cup of hot water.
2. Add cider vinegar to new mixture.
3. Add choice of herbs: dill, garlic, fennel, coriander, etc.

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On this edition of Deep South Dining Malcolm and Carol remember and highlight one of the great writers and cultural ambassadors of the South, Julia Reed. On Friday, August 28 she died at the age of 59. A tireless spokesperson for the South and especially her hometown of Greenville, Julia was the embodiment of Deep South Dining.

From Garden & Gun Magazine

In Memoriam: Julia Evans Reed, 1960–2020 by John Meacham

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Most people, if asked, have one person in their social circle that can be counted for good barbecue. And they are probably known as the "BBQ Guy". But on Deep South Dining we have our resident "BBQ Girl", Trudy Fisher! Always at the ready for a good grilling conversation Trudy joins Malcolm and Carol for a discussion about good 'Que and the sauce that brings it home. With many styles and variations BBQ sauce has something for everyone. Even dry rub for those that do not want wet meat. Let's eat y'all!

TruQue BBQ Sauce

Ingredients

•1 oz unsalted butter

•1/2 large sweet onion, finely chopped

•1 tsp black pepper

•2 tsp kosher salt

•2 minced garlic cloves

•2 cup tomato sauce

•3/4 cup apple cider vinegar

•1/3 cup molasses

•3 Tbs yellow mustard

•2 Tbs Worcestershire

•2 Tbs light brown sugar

•1 Tbs Crystal hot sauce

Directions

Melt butter and add pepper and 1 tsp of the salt.   Add onions, then garlic and cook for 1 minute.  Stir in tomato sauce, vinegar, molasses, mustard, and sugar and transfer to a blender. Add remaining  salt and hot sauce and pulse until smooth.

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More than just a place to eat, local restaurants are gathering places for friends and a vital business for the local economy. Today Malcolm and Carol talk with restaurant owner Jeff Good about the affect COVID-19 had on hid business and the way he managing these uncertain times. Also with the fall season making its arrival Felder Rushing (The Gestalt Gardener) joins the show to talk about your fall vegetable garden. Let’s eat y'all!    

Persimmon Pudding

(as mentioned by Carol during the show)

INGREDIENTS

• 4 tablespoons/56 grams butter, melted, plus more for the dish
• 5 Fuyu persimmons (about 2 1/4 pounds), trimmed and chopped
• 2 eggs, beaten
• 2 cups/400 grams sugar
• 1 teaspoon/8 grams baking soda
• 1 cup/240 milliliters buttermilk
• 1 ½ cups/190 grams all-purpose flour
• 2 ½ teaspoons/12 grams baking powder
• 1 cup/240 milliliters heavy cream
• ¼ teaspoon/ 1 1/2 grams salt
• ½ teaspoon/3 milliliters vanilla extract
•  Dash of cinnamon

PREPARATION

1. Heat oven to 325 degrees and butter a 2-quart baking dish. Purée persimmons in a food processor or blender until smooth. Strain pulp through a fine mesh strainer into a bowl, using the back of a spoon or a spatula to push purée through. Measure out 2 cups of pulp (discard remaining pulp).
2. Combine eggs, sugar and persimmon pulp in a large bowl and beat with an electric mixer on medium speed until well mixed. Stir baking soda into buttermilk, then add to persimmon mixture and beat to combine.
3. In a separate bowl, sift together flour and baking powder. Beat flour mixture into persimmon mixture in 3 batches, alternating with the cream, beginning and ending with the flour.
4. Stir in melted butter, salt, vanilla and cinnamon. Transfer batter to prepared dish and bake until pudding is set, 1 hour to 1 hour 15 minutes.

Link: http://nyti.ms/1tb0EGa

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Football is back in Mississippi, but the pregame ritual of tailgating will be everything but traditional this year. Yet the one constant is that a good game deserves good food. Oxford based chef John Currence wants to make sure your home tailgate this year is just as delicious and festive with his latest cookbook, Tailgreat: How To Crush It At Tailgating. He joins the show and talks about how he never experienced tailgating in his hometown of New Orleans, the evolution of the Grove, and how he has managed during the COVID pandemic. Also Carol celebrated Malcolm on his retirement from the Mississippi Arts Commision.

Alabama Firecrackers and Fried Chicken Salad

(from Tailgreat: How To Crush It At Tailgating by John Currence)

ALABAMA FIRECRACKERS

Ingredients

• ¼ cup olive oil
• ¼ cup extra-virgin olive oil*
• 1½ tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. MSG, such as Accent
• 1 tsp. cayenne pepper
• 2 tbsp. red pepper flakes
• 1 tbsp. lemon pepper
• 2 (1-oz.) packages buttermilk ranch dressing powder
• 1 (1-lb.) box saltine-like (aka soda) crackers

*For more spice, substitute 1 to 2 tbsp. chili oil instead of olive oil

Directions

1. In a 2-gallon freezer bag, combine the olive oils, garlic powder, onion powder, MSG, cayenne, red pepper flakes, lemon pepper, and ranch dressing powder. Seal the top and shake gently but thoroughly to combine well. Add the crackers to the bag and mix until the crackers are evenly dressed. Allow the bag to sit in the refrigerator overnight before finishing the crackers.
2. Preheat oven to 275°F. Line 2 baking sheets with parchment paper.
3. Remove the crackers from the bag and lay them out in a single layer on the prepared sheets. Bake for 20 minutes, or until golden and fragrant. Store, refrigerated, in zip-top bags for up to 3 weeks.

FRIED CHICKEN SALAD

Ingredients

• 1½ cups mayonnaise, preferably Blue Plate
• ½ cup buttermilk
• 2 tbsp. hot sauce, preferably Crystal
• 1 cup minced celery
• ¾ cup grated sweet yellow onion
• 1 tbsp. red pepper flakes
• 2½ tsp. salt
• 1½ tbsp. black pepper
• 7 cups finely diced leftover fried chicken, including the skin and fried bits

Directions

1. In a large bowl, combine the mayonnaise, buttermilk, hot sauce, celery, onion, red pepper flakes, salt, and black pepper, stirring to blend well. Add in the chicken and stir until fully coated. Refrigerate overnight. Serve cold with the Alabama firecrackers.

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On this edition of Deep South Dining Malcolm and Carol spend some time with our friends on the Mississippi coast. Jessie Zenor from the Greenhouse on Porter joins the show to talk about their simple yet interesting approach to biscuit making and why opening a second location during the pandemic was not the smartest thing to do. Also food writer and photographer Julian Brunt calls in to talk about the always tasty coastal food scene and the impressive amount of restaurants opening up during these uncertain times.

Greenhouse on Porter Biscuit Recipe

Ingredients:

• 2 cups all purpose flour
• 1 tbsp baking powder
• ¾ tsp salt
• ½ tsp black pepper
• 1 stick cold butter
• 1 cup full fat buttermilk

Directions:

1. Preheat oven to 425 degrees.
2. In a large bowl, mix flour, baking powder, salt & pepper.
3. Chop cold stick of butter into half inch cubes. Using your fingers, squish the butter into the flour mixture until the largest pieces are about the size of peas.
4. Stir in the buttermilk, mixing only until the dough comes together, careful to not overwork the biscuit dough.
5. Dump the dough onto a floured surface and roughly shape into a square about an inch thick. Cut into 9 pieces.
6. Place biscuits on a parchment lined pan and bake about 10 minutes, or until golden brown.

Serve with any topping you can dream up!

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Chef Nick Wallace is one of our favorite guest here on Deep South Dining. Not only does his Mississippi roots shine in the food he prepares but his genuine caring for people can be summed up as true southern hospitality. Today Malcolm and Carol catch up with Nick about his latest partnerships with Dole and Nova Nordik that keep uplifting his mission of access to healthy meals for children and families. Also they talk about his latest restaurant endeavours in Natchez and how the pandemic really took a toll on his mental health. But before the conversation with Nick Wallace, Carol brings you into her kitchen where she and Malcolm prepared a special lunch for the Mississippi Arts Commission virtual conference.

Show Links

Arts Now - State Arts Conference- Lunch with Carol Puckett and Malcolm White

NIck Wallace Culinary

PECORINO CHEESE ENCRUSTED CATFISH

(from NickWallaceCulinary.com)

INGREDIENTS

• 4-pound catfish fillets
• 1 cup Panko bread crumbs
• 2 tablespoons grated pecorino cheese
• 1 1/2 teaspoons dried oregano and basil
• 1/4 teaspoon paprika
• 1 tablespoon chopped cilantro
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon coarse or ground black pepper
• 2 large eggs beaten
• 1/4 cup whole milk
• Nonstick Spray

INSTRUCTIONS

1. Preheat the oven to 400 degrees F.
2. Grab a shallow pan, sheet pan
3. Coat the inside of the baking pan with nonstick pan spray.
4. In a pie pan or shallow dish, mix the breadcrumbs, cheese, spices, salt and pepper; set it aside.
5. In another pan or dish, combine the egg and the milk.
6. Dip each fish fillet in the milk mixture.
7. Coat each fish in the crumb mixture on both sides.
8. Arrange the fillets in one layer in the baking pan. Bake them for 15 to 20 minutes, or until the fish flakes easily with a fork, or the internal temperature reaches a minimum of 145°F with a food thermometer.

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For this special "Drive Time" edition of Deep South Dining Malcolm and Carol share the details of their Fine Tuning magazine cover shoot and respond to listener emails.

To show your support for Deep South Dining and MPB Think Radio visit our website, MPBonline.org or call 1-888-372-4483.

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Deep South Dining is all about the culture of southern flavor. Defined by dishes like grits, catfish, and fried chicken many people would not place cheesecake among the greats of southern culinary heritage. Pastry chef Shaun Davis of Cotton Blues Kitchen & Marketplace is trying to change that with his cheesecakes that are Mississippi inspired and New York Approved. He joins the show and talks about the latest with the Cotton Blues Cheesecake but not before Malcolm and Carol go down the pumpkin spice rabbit hole.

Show Links

Cotton Blues Kitchen and Marketplace

Goldbelly.com

Culinary School Hacks

Candy Corn Cookies

(Courtesy of Fresh Tastes)

Ingredients

• 2 sticks butter, softened
• 1.5 cups powdered sugar
• 1 tbsp vanilla extract
• 1 egg
• ½ tsp baking soda
• ½ tsp salt
• 3 cups flour
• red food coloring
• yellow food coloring

Directions

1. Cream together the sugar and butter until light and fluffy. Add the egg and vanilla and continue to beat until incorporated.
2. In another bowl, whisk together the flour, baking soda and salt. Add dry ingredients to the butter sugar mixture and mix until a soft dough just forms.
3. Remove dough from mixer bowl and separate into three equal pieces (use a food scale to weigh each piece if you want to be exact!). Mix together a little bit of red and yellow food coloring to make orange and then add the orange coloring to one of the dough pieces. Make another dough piece yellow and leave the third plain.
4. Place a piece of plastic wrap or tin foil inside a loaf pan and pat down the white dough inside. Place the orange dough on top (pat down firmly) followed by the yellow dough. Remove dough from pan, wrap up in either tin foil or plastic wrap and refrigerate overnight or for at least four hours.
5. When you are ready to bake your cookies, preheat your oven to 350 degrees. Cut 1/4th inch slices down the width of the dough. Continue cutting each slice into small triangles.
6. Place triangles on a lined baking sheet and bake for 6-8 minutes until tops are puffy and bottoms are golden.

Yield: 5 dozen tiny cookies

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Okra is a great southern delicacy, but is also one of the most misunderstood vegetables around. These two views of okra caused author Chris Smith to write the book, The Whole Okra: A Seed to Stem Celebration. After a 2006 trip to the US from his native land of England, Chris was fascinated with this wonder plant that often gets reduced to being fried or stewed, but is capable of so much more. Malcolm and Carol chat with Chris about his okra journey and also get a history lesson about the beloved Fighting Okra of Delta State University (Cleveland, MS) from archivist Emily Jones.

Okra Fires

(Recipe by Vivian Howard as found in The Whole Okra: A Seed to Stem Celebration by Chris Smith)

Ingredients

• 1 pound okra (453g; 20-25 pods), split or quartered lengthwise
• 2 tablespoons extra virgin olive oil
• 2 teaspoons ground coriander
• 1 teaspoon salt
• 10 turns of the pepper mill or 1/4 teaspoon black pepper

Instructions

1. Heat oven to 400 degrees.
2. In a medium bowl, toss the okra with the olive oil, coriander, salt and pepper.
3. Spread the okra onto your largest baking pan, or two pans if necessary. What's important is that the okra have plenty of room to spread out. If they are piled on top of each other, they will steam, not roast.
4. Slide the pan onto the middle rack of the preheated oven. After 10 minutes, toss the okra gently with a spatula and rotate your pans if you are using two. Cook an additional 10 to 15 minutes.
5. When okra is done, it will be brown and crispy in a lot of places but shouldn’t smell burnt. Serve warm or at room temperature as a snack.

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In less than two weeks Thanksgiving 2020 will be among us. Set to be different, like most everything this year, Malcolm and Carol share their thoughts about the perfect Thanksgiving plate. Does it include white meat or dark meat? How about canned cranberry sauce? And don't forget about the always debatable list of best Thanksgiving side dishes. With a few funny Thanksgiving memories from listeners to round out the show, this episode is full of thanks and great recipes for all.

Sweet Potato Casserole

(Cotton Country Collection, Monroe, Louisiana)

Casserole Ingredients

• 3 cups sweet potatoes (about 4 good-sized ones)
• 1/2 cup sugar
• 1/2 cup butter
• 2 eggs, beaten
• 1 teaspoon vanilla
• 1/3 cup milk

Topping Ingredients

• 1/3 cup melted butter
• 1 cup light brown sugar
• 1/2 cup flour
• 1 cup chopped pecans

Directions

Casserole: Boil and mash potatoes. Mix in sugar, butter, eggs, vanilla and milk. Put in 13 x 9 inch baking dish. 

Topping: Melt butter and mix in remaining ingredients. Sprinkle on top of potato mixture. Bake 25 minutes at 350 degrees. Serves 10-12

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The holidays are here and today Malcolm and Carol are taking a look back at some of their favorite moments of 2020 so far. There is still a month to go but this year has been full of great guest and callers. From bacon to banana peppers and cookbooks to tailgates this show covers just a sampling of all the great moments that have been heard on Deep South Dining.

Show Links

• Benton Bacon
• Stafford Shurden
• Larrison Campbell - Vanity Fair Article

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Farm fresh sweet potatoes do not need much to shine. One of the original "heat & eat" foods, sweet potatoes often make a special appearance on holiday tables in the south. Born and raised in the sweet potato capital of the world, Vardaman, MS, April McGreger knows what a great sweet potato is capable of. This chef and cookbook author joins the show to share some tips for her perfect potato and how online cooking classes have help her stay connected during this pandemic. Also Carol shares about her beef bourguignon experience and Malcolm talks about his restaurant tour of the coast.

Show Links:

Julia Child's Beef Bourguignon Recipe

Sweet Potatoes: a Savor the South cookbook by April McGreger

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Hanukkah is a Jewish holiday that should not be compared to Christmas unless you want to analyze the food dishes that seem to only come around this time of year. In this episode of Deep South Dining, Malcolm and Carol speak with the author of the books Matzah Ball Gumbo and The Edible South Dr. Marcie Cohen Ferris. She talks about the intersection of southern and Jewish traditions through Hanukkah foods and how her youth in Arkansas shaped her southern Jewish palate. Also, we hear from the one and only Stafford Shurden about his highway foodie adventures.

Show Links:

Stafford Shurden

Dr. Marcie Cohen Ferris

North Carolina Sweet Potato and Apple Latkes

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The one-pot meal is a cooking trend that is set to explode in 2021, so get your dutch ovens ready! After an unplanned hiatus, Malcolm and Carol are back with plenty of delicious adventures to share. On this episode of Deep South Dining they both share plenty of tips for preparing your next one-pot meal and talk more about the reasons a well-stocked pantry is both economical and necessary for today's cooking style. Also, more plant-based options are discussed. Who is ready to trade their hot dogs in for carrots?

Carrot Hot Dogs

(Recipe Courtesy of Food Network & Katie Lee Biegel)

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon maple syrup 
• 1 tablespoon Worcestershire sauce 
• 1 tablespoon apple cider vinegar 
• 1/2 teaspoon kosher salt 
• 1/4 teaspoon freshly ground black pepper 
• 1/4 teaspoon garlic powder 
• 1/4 teaspoon onion powder 
• 6 medium carrots, thinner ends trimmed off so that the carrots are the same length as a hot dog bun 
• 6 hot dog buns 
• Mustard, coleslaw and crispy fried onions, for serving 

Directions

1. Whisk together the oil, maple syrup, Worcestershire, vinegar, salt, pepper, garlic powder, and onion powder in a shallow baking dish. Add the carrots and toss to coat. Cover with aluminum foil and refrigerate, turning occasionally, for at least 4 hours and up to overnight.
2. Preheat the oven to 350 degrees F and preheat a grill to medium-high.
3. Transfer the foil-covered baking dish to the oven and bake until the carrots are fork-tender, 20 to 25 minutes. Grill the carrots until grill marks appear, a few minutes per side. Serve on the buns with mustard, coleslaw, and crispy fried onions.

(Recipe Link)

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February is here, so that means the month-long free trial of 2021 is officially over. Either those new year resolutions are still holding steady or you have moved on to the next trending topic. No worries. No judgment. On this Deep South Dining episode, Malcolm and Carol update you on the status of their resolutions and open Black History Month with timely culinary black history facts. Then they dive into some impressive stats about the amount of food consumed during the Super Bowl. Lastly, Chef Godfrey Morgan joins the show to talk about how his Jamaican roots laid a great culinary foundation to build upon here in Mississippi.

Show Links

• "What Mrs. Fisher Knows About Old Southern Cooking" (1881)

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In this edition of Deep South Dining Malcolm and Carol open the show by sharing their upcoming Valentine's Day dinner plans. One has a lovely meal for two at home planned, while the other already have reservations at a local restaurant. Next, they speak with Martina Barksdale, host of the Gray Media lifestyle show Weekend Mississippi. For the month of February, Mississippi Weekend is continuing their Culinary Clash competition and highlighting black owned businesses. Lastly, Malcolm and Carol welcome back food writer and photographer Julian Brunt, to talk about the coastal food scene and his fondness of the Cooking and Coping Facebook page.

Show Links

• Mississippi Weekend - Culinary Clash 2021
• Cooking and Coping

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As Mississippi unthaws from a historic ice storm, Malcolm and Carol are back to talk about their experience of the past couple of weeks and what they have been eating during these crazy days. For one of our host's popcorn has been on the top of that list. Also as we move through Black History Month, Martina Barksdale rejoins the show to give an update about the Culinary Clash competition. Lastly, we celebrate National Cook a Sweet Potato Day with our sweet potato queen, April McGreger.

Sweet Potato Scones

(Recipe courtesy of April McGreger)

For the scones:

• ¼ cup cold heavy cream
• ¾ cup cold buttermilk
• 1½ cups cold mashed sweet potatoes 
• 5 cups pastry or all-purpose flour
• 1 tablespoon plus 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ⅔ cup sugar
• ½ teaspoon ground cardamom
• ⅛ teaspoon freshly grated nutmeg
• 3 sticks very cold unsalted butter, cut into 1-inch pieces
• 2 teaspoons finely grated lemon zest
• ½ cup chopped crystallized ginger

For the topping:

• ¼ cup cream
• ¼ cup turbinado sugar
• ⅛ teaspoon ground cardamom

Directions (makes 1 dozen):

1. Preheat the oven to 400°. Line a baking sheet with parchment paper.
2. In a small bowl, whisk the cream and buttermilk into the mashed sweet potatoes.
3. In a large bowl, sift together the flour, baking powder, salt, sugar, cardamom, and nutmeg. Cut the butter into the flour mixture with a pastry blender or a fork until it is the size of corn kernels. Stir in the lemon zest and crystallized ginger.
4. Make a well in the center of the flour mixture and, working quickly, stir in the sweet potato mixture until the dough just comes together. 
5. Line a baking sheet with parchment paper and sprinkle it liberally with flour. Scrape the sticky dough onto the parchment paper. With floured hands, press the dough out into a rectangle about 1 1/2-inches thick. Using a floured 3 to 4-inch biscuit cutter, press out rounds and transfer them to the baking sheet, leaving a fingertips space between them. Brush each with heavy cream. Mix the turbinado sugar and ground cardamom in a small bowl and sprinkle evenly over the dough. Don’t worry about any excess flour on your parchment paper. 
6. Bake for about 30 minutes or until golden brown and cooked through. Serve warm or at room temperature.

Tip: Scones can be made in advance and frozen on a sheet tray. Once they are frozen completely,  transfer the scones to a freezer bag for longer storage. Bake directly from frozen. You may need to add a couple of minutes to the baking time. 

(Recipe Link)

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#FetaPasta has tracked millions of views on Tik Tok and has made feta hard to find. Malcolm and Carol talk about the feta phenomenon and welcome back to the show the official silent partner of Deep South Dining, LeAnne Doss Gault. A delightful home cook she almost makes a stir with her post on the Cooking & Coping Facebook page. Also, Deep South Dining opens women's history month by remembering the remarkable Julia Reed.

TikTok-Inspired Baked Feta Pasta

(recipe courtesy of Food Network)

Yield: 4 to 6 servings

Active Time: 20 minutes

Total Time: 45 minutes

Level: Easy

INGREDIENTS

• 2 pints (20 ounces) cherry tomatoes
• 1/2 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• One 8-ounce block feta cheese, drained
• 10 ounces mezze rigatoni
• 1 garlic clove, finely grated
• 1/4 cup fresh basil leaves, thinly sliced
• Flaky sea salt, for serving

DIRECTIONS

Preheat the oven to 400 degrees F.

Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Pour into a 2 1/2 to 3-quart baking dish. Place the feta in the center of the tomatoes, then season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Increase the heat to 450 degrees F, then continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.

Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of cooking water, then drain well.

Right as the tomatoes and feta come out of the oven, stir in the garlic. Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it’s OK if some of the oil isn’t fully integrated and combined). Toss in the pasta and half of the basil until evenly coated. Add some pasta water, a couple tablespoons at a time, if the sauce becomes too thick. Taste and adjust the seasoning with salt and pepper. Top with the remaining basil and a pinch of flaky sea salt for serving.

(Recipe Link: How to Make Your TikTok Baked Feta Pasta Just Right, According to a Recipe Developer)

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In this edition of Deep South Dining, Malcolm and Carol are wrap up Women's History Month by shinning the spotlight on Chef Taylor Bowen Ricketts. Named one of Southern Living magazines, Top 50 Female chefs and a 2011 James Beard Award, Best Chef of the South Semi-finalist, Taylor is pushing Mississippi forward with her culinary foodscapes. Her restaurant Fan & Johnny’s is one of Greenwood's best and allows her to push her creativity to new heights. 

 Basil Chimichurri (courtesy of Taylor Bowen Ricketts)

Ingredients

• 2 cups fresh basil
• 4 TB garlic purée
• 3/4 cup Vinegar
• 3/4 cup olive oil
• 2 tsp sriracha
• 1/2 poblano pepper
• 2 tsp salt
• 1 tsp sugar

This is a variation on the classic Argentine staple. It’s a strong acidic marinade and sauce. I use fresh basil as the base for a herb vinaigrette with lots of garlic and instead of chili pepper, I use sriracha and fresh poblano. It’s perfect for grilled steak, chicken, and veggies but especially wild game.   

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The country of Lebanon is bordered by Syria to the north and east, and Israel to the south, with the Mediterranean Sea to the west. Yet a great community of Lebanese call Mississippi home because their ancestors migrated here at the turn of the 20th century and brought traditions and foods that melded perfectly with the southern flavors of Mississippi. Today we talk about these lasting traditions with guest-host Joe Sherman. Whose family grandfather immigrated here during those early days. Then we add Chef Alex Eaton (Manship, Aplos) and professor Jimmy Thomas (University of Mississippi) to the conversation about kibbeh, Chamoun's Resthaven, and more.

Show Links    

• Baked Kibbeh Recipe from Epicurious.com
• The Lebanese in Mississippi: An Oral History

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Foot Print Farms is an almost 70 acre, fully functional farm in the city of Jackson. This farm provides fresh produce to all comers. From citizens that may live in a described food desert or swamp to those that really seeking to live a farm to table lifestyle. Now with a focus on building an eco-system of local and statewide businesses Foot Print Farms host Magnolia Sunset Markets. Joining the show is one of the markets founders and friend of the show, Chef Enrika Williams. She talks with Malcolm and Carol about her latest food adventures and what the market is poised to offer its patrons.

Show Links

• Magnolia Sunset Markets
• Foot Print Farms
• Ultra Silk Playlist

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It seems that vegan and vegetarian options are more available than ever. Also, the preparation of these meatless dishes packs them with flavor and may be able to fool even your most carnivorous friend. A welcome road to travel on Deep South Dining, Malcolm and Carol talk about some of their favorite meatless dishes and learn about a vegan food truck that is providing animal product-free delights around the capital city.

Show Links

• Oops All Vegan Food Truck
• Mississippi Vegan

Miso Maple Mustard Glazed Carrots Recipe

(courtesy of Timothy Pakron)

INGREDIENTS

• 1 pound carrots, sliced in half lengthwise 
• 2 cloves garlic, minced
• 2 tablespoons good olive oil
• 2 tablespoons nutritional yeast
• 2 tablespoons good whole grain mustard
• 2 tablespoons maple syrup
• 2 tablespoons mellow white miso
• 2 teaspoons apple cider vinegar
• 2 teaspoons gluten-free tamari
• Crushed red pepper, to taste (optional)
• Fresh black pepper, to taste (optional)

INSTRUCTIONS

Preheat the oven to 375 degrees F. Next, make the glaze by whisking together all of the ingredients, except the carrots, in a cast-iron skillet or baking dish. Add the carrots and toss them in the glaze until they are evenly coated. Roast for about 35 minutes, removing them halfway through to toss the mixture around to ensure the glaze is well incorporated into the carrots. Remove the dish from the oven once the desired texture is achieved.

(Recipe Link)

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Friend of the show, Adrian Miller is back with another look at the African American culinary experience. Black Smoke: African Americans and the United States of Barbeque is part history book, part recipe book, and part roadmap to more inclusive barbeque pits everywhere. As always Malcolm and Carol start the show by letting you know what is happening in their kitchens then quickly turns the conversation to barbeque by highlighting some of their favorite barbeque joints in and out of Mississippi. Then Carol, Malcolm, and Adrian begin a journey through barbeque that starts with techniques used by Native Americans.

Show Links:

Mississippi BBQ Trail

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Elizabeth Heiskell rejoins Deep South Dining to talk about her latest cookbook, Come On Over!: Southern Delicious for Every Day & Every Occasion. Always ready to chat it up with her good friends Malcolm and Carol, this conversation is a celebration of all the things Elizabeth has done to stay at the top of the culinary ladder from her home in Oxford. Retelling how she and Carol first started together and what it took to put together book number four, Elizabeth also gifted us her delicious tomato pie recipe from the book before running to a book signing in Alabama. Later in the show Malcolm and Carol share what has been happening in their kitchens and the news that barbecue entrepreneur, Eddie Wright is the recipient of a Kingsford’s Preserve the Pit grant.

Show Links:

Virtual Discussion with Lemuria Books - Hosted by Malcolm White and Carol Puckett

Preserve The Pit - Eddie Wright

Excerpted from COME ON OVER! © 2021 by Elizabeth Heiskell. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Tomato Pie

SERVES 6

I can’t talk tomato pie without telling you the mother of all tomato stories. When my husband, Luke, and I started our vegetable farm, we had a very clear plan: He would grow the vegetables and I would sell them. So Luke planted 10,000 tomato plants, and a few months later I got in our used prison van and headed to Memphis to sell those tomatoes. When I wasn’t out trying to sell the tomatoes, I was cooking up everything I could think of with tomatoes. When I wasn’t dreaming up tomato recipes, I was canning tomatoes. When I wasn’t canning tomatoes, I was drinking vodka . . . straight! (If you have never been faced with 4,000 pounds of tomatoes and no place to take them, then you don’t know real terror.) I was on my porch with a glass of vodka in my hand when Luke walked by and said, “Some people like to add ice and Bloody Mary mix to their vodka, Elizabeth.” And that, good people, is how my company Debutante Farmer Bloody Mary Mix was born.

In addition to Bloody Mary mix, during tomato season I make this pie almost daily. It comes together in a snap and is perfectly portable, and your guests and friends will always leave asking for the recipe.

• 4 heirloom tomatoes, sliced (or any good ripe tomatoes will work; about 4 pounds)
• Salt and pepper
• 10 basil leaves, cut in chiffonade (see Chef Tip, page 79)
• 1 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1 cup shredded parmesan cheese
• 4 ounces goat cheese, crumbled (1/2 cup)
• 1 (9-inch) pie crust, fully baked

1.Preheat the oven to 350°F.

2.Place the tomatoes in a colander in the sink and generously salt them. Let them drain for 15 minutes. Remove from the colander and pat dry with paper towels.

3.In a medium bowl, mix the mayonnaise, mozzarella, and parmesan.

4.Layer half the tomatoes and all the basil and goat cheese in the pie crust. Sprinkle with salt and pepper and then finish layering with the rest of the tomatoes. Top with the mayonnaise mixture and spread it evenly, completely covering the tomatoes.

5.Bake until lightly browned, about 20 minutes. Serve immediately.

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What would the kitchen be without the incredible edible egg? As a dish by itself or as an ingredient the egg is in just about everything, from your baked goods to your fried rice. We talk with Ryn Laster from the MS Egg Marketing Board about their work and how they spread the message about the edible egg. Also, Malcolm and Carol discuss the best egg cooking and boiling techniques. Anybody up for some oven-fresh hardboiled eggs? Let's eat yall!

Caprese Egg Muffins

(courtesy of American Egg Board)

Ingredients

• 2 Tbsp olive oil
• 3 cups baby spinach
• 1 cup cherry tomatoes, chopped
• 3 Tbsp fresh basil leaves, chiffonade
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 10 large eggs, beaten
• 36 pearls fresh mozzarella
• balsamic glaze, to serve

Directions

1. Preheat oven to 350° and prepare a 12-cup muffin tin with non-stick cooking spray.
2. In a medium skillet, heat the olive oil over medium heat. Sauté the spinach and tomatoes until wilted, then place in a medium bowl. Add the fresh basil, salt, pepper, garlic powder, and eggs. Stir to combine.
3. Use a ¼ measuring cup to divide the mixture evenly into the prepared muffin tin. Add 3 mozzarella pearls into each cup.
4. Bake 18-23 minutes until eggs are set.
5. Serve with balsamic glaze. Refrigerate leftovers for up to three days.

Recipe Link - https://www.incredibleegg.org/recipes/caprese-egg-muffins/

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Malcolm and Carol have been skillet buddies for a long while and share their love of food, culture, and tomatoes with yall today.

Heirloom Tomato Tart from Williams Sonoma

For the crust

• 1½ cups (7½ oz/235 g) all-purpose flour
• ½ cup (2½ oz/75 g) cornmeal
• 1 tsp sugar
• 1¼ tsp salt
• ½ cup (4 oz/125 g) cold unsalted butter, cut into cubes
• ⅓ cup (80 ml) plus 1 tbsp ice water
• 3 tbsp olive oil

For the filling

• 2 lb (1 kg) regular and cherry heirloom tomatoes 
• 1 tbsp olive oil
• 4 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 ear corn, husk and silk removed, and kernels cut 
• off the cob 
• 1 tbsp thinly sliced fresh basil, plus basil leaves for garnish
• Salt and freshly ground pepper 
• 2 oz (60 g) Gruyère cheese, shredded
• 2 tbsp grated Parmesan cheese
• 1 large egg yolk whisked with 1 tbsp whole milk

To make the crust, in a food processor, combine the flour, cornmeal, sugar, and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until evenly distributed but large chunks of butter remain visible. In a measuring cup, whisk together the ice water and olive oil. Gradually add the ice-water mixture to the flour mixture, pulsing just until the dough begins to hold together but small chunks of butter are still visible. Turn the dough out onto a piece of plastic wrap and press into a rough 4-by-8-inch (10-by-20-cm) rectangle. Cover with the plastic wrap and refrigerate until well chilled, at least 1 hour or up to 1 day. 

Preheat the oven to 375°F (190°C). 

Core the regular tomatoes and cut crosswise into thick slices about ⅓ inch 

(9 mm) thick. Cut cherry tomatoes in half. Place the slices in a single layer on several layers of paper towels, cover with another paper towel, and let drain. 

Meanwhile, in a frying pan, warm the olive oil over medium-low heat. Add the green onions and garlic and cook, stirring occasionally, until softened, about 2 minutes. Add the corn kernels and cook, stirring occasionally, for 30 seconds. Remove from the heat, stir in the basil, and season to taste with salt and pepper. Let cool. 

Place a 15-inch (38-cm) square of parchment paper on a work surface. Transfer the dough to the parchment and roll out into a 9-by-14-inch (23-by-35-cm) rectangle. Slide the parchment with the dough onto a baking sheet. Spread the corn mixture over the dough, leaving a 2-inch (5-cm) uncovered border. Sprinkle the Gruyère and Parmesan evenly over the corn. Arrange the tomato slices in an even layer over the cheeses. Lift the edges of the dough and fold them over the filling, leaving the center uncovered. Brush the edges of the dough with the egg mixture. 

Bake until the crust is golden and the tomato juices are bubbling, 35–40 minutes. Scatter basil leaves over the tart, cut into slices, and serve warm. Serves 4 to 6.

From Williams-Sonoma

Tomato Pie

(Estus Kea – Bay St. Louis, MS)

• 6-8 Ripe tomatoes
• 16 Basil leaves chopped
• 2 Bunches green onions chopped (green & white parts)
• 1 Pillsbury Roll Out Crust, pre-baked for 10 minutes (or make your own!)
• 1 ½ cups Mozzarella, shredded
• 1 ½ cups Sharp Cheddar, shredded
• 1 ½ cups Mayonnaise
• 1 tsp Cayenne

10-inch pie dish

Preheat oven to 350 degrees

1. Slice tomatoes and let them drain for an hour or two on a rack. Sprinkle each with Kosher salt and ground pepper (moderate on the salt).
2. Put a layer of tomatoes on the pre-baked crust. Sprinkle a third of basil and a third of onions over tomatoes. Repeat twice.
3. Mix cayenne into mayonnaise in a large bowl. Add the cheese and mix well. Top tomatoes with the cheese mixture. DO NOT SPREAD. Pat the mixture on top of the pie with your hands and make sure it seals along the edge.

Bake for 30 minutes (Estus likes to put the broiler on for the last minute to toast the cheese)

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