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Deep South Dining

Author: MPB Think Radio

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There’s more to a recipe besides add a pinch of salt and a dash of pepper. Pull up a chair to Deep South Dining and get a new recipe that you can try or you can share one of your own. Having some friends over and don’t know what to cook? Does everybody go crazy over your specialty dish? What’s the story behind your family’s secret sauce? It’s the history behind true southern cooking. It’s Deep South Dining! Monday mornings at 9 on MPB Think Radio.

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Deep South Dining is the only show dedicated to food and southern culture that can start an episode talking about cheeseburgers, transition to fired pies, and end up in Australia with fried eggs. It may sound like a hard job but host Malcolm White and Carol Puckett pull it off every Monday morning. To connect more with Malcolm and Carol, join them online with the Cooking and Coping Facebook Group (Link). See acast.com/privacy for privacy and opt-out information.
Chris Washington opened the catering company, Michael Cordell Eats during the height of the pandemic. Both as a way to keep money coming in to support his family but also as a way to pursue his passion for food more seriously. Talking with Malcolm and Carol they bond over their love for an anytime breakfast, cheesecakes, and learning the food industry on the ground floor. Also, friend of the show, Chef Enrika Williams shares her experience at the Atlanta Food & Wine Festival, and Carol shares feedback from listeners about the different ways to enjoy Deep South Dining. See acast.com/privacy for privacy and opt-out information.
It is no question that catfish is one of Mississippi's top exports. 55% of all U.S. farm-raised catfish come from the Magnolia state. To help talk catfish and celebrate national catfish month, Malcolm White welcomes guest host Chef Enrika Williams to the show, while his skillet buddy Carol Puckett is out. As a true Mississippian Enrika has an opinion on how she likes her catfish and shares a piece of her process in the kitchen. Also, we hear from a few Deep South Dining favorites and answer the question: whole fish, fillets, or thin? See acast.com/privacy for privacy and opt-out information.
As usual Malcolm and Carol start the show by letting us know what has been happening in their kitchen and shares some of the good news happening in the Mississippi food scene. Congratulations Austin Sumrall! Then without warning a bomb was launched onto the Deep South Dining community. The question was asked: How do I make creamy grits? So down the grits hole we went, answered a few emails, and also shared tips for exiting a food rut. It was a deliciously good time! See acast.com/privacy for privacy and opt-out information.
How far do you travel up the Scoville scale? Today Carol and Malcolm are talking about peppers and adding the right amount of spice to your recipes. Recently Malcolm took a trip to Avery Island, the home of Tabasco, and reports on some of his findings. Who knew Tobasco is aged in oak barrels like wine or your favorite whiskey? Also Java chimes in with some tips for parents gearing up for the upcoming school year. See acast.com/privacy for privacy and opt-out information.
Mississippi summers can promise you three things sun, humidity, and water. But we don't mind, because it is great for our Mississippi vegetables. From backyard gardens to farmers' markets, this is a great time for summer veggies.  The summer harvest has also been good for figs. Malcolm and Carol share some tips for dealing with a robust amount of figs from preserves all the way to fig vodka. Let's eat y'all! See acast.com/privacy for privacy and opt-out information.
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 SonomaFor the crust1½ cups (7½ oz/235 g) all-purpose flour½ cup (2½ oz/75 g) cornmeal1 tsp sugar1¼ tsp salt½ cup (4 oz/125 g) cold unsalted butter, cut into cubes⅓ cup (80 ml) plus 1 tbsp ice water3 tbsp olive oilFor the filling2 lb (1 kg) regular and cherry heirloom tomatoes 1 tbsp olive oil4 green onions, thinly sliced2 cloves garlic, minced1 ear corn, husk and silk removed, and kernels cut  off the cob 1 tbsp thinly sliced fresh basil, plus basil leaves for garnishSalt and freshly ground pepper 2 oz (60 g) Gruyère cheese, shredded2 tbsp grated Parmesan cheese1 large egg yolk whisked with 1 tbsp whole milkTo 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-SonomaTomato Pie (Estus Kea – Bay St. Louis, MS) 6-8 Ripe tomatoes16 Basil leaves chopped2 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, shredded1 ½ cups Sharp Cheddar, shredded1 ½ cups Mayonnaise1 tsp Cayenne 10-inch pie dish Preheat oven to 350 degrees 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).Put a layer of tomatoes on the pre-baked crust. Sprinkle a third of basil and a third of onions over tomatoes. Repeat twice.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) See acast.com/privacy for privacy and opt-out information.
The 4th of July holiday is around the bend so Malcolm and Carol are taking things to the grill. Not just for meat, they share great grilling for tips for your fresh vegetables and everything else that needs a nice smokey flavor. Also, they discuss the classic American hot dog and all its glorious variations. And did you think okra was not making an appearance this summer? Slime or no slime, this summer vegetable takes center stage once again on Deep Sout Dining. Let's eat y'all! See acast.com/privacy for privacy and opt-out information.
Salad Days is a hydroponic farm in Flora, MS that specializes in growing pesticide-free produce and can supply a wide variety of lettuce 365 days a year. Family-owned and operated Leigh Bailey and Salad Days is a part of a culinary resurgence happening in this small Madison County town. Leigh joins the show to talk about how she came to farming after a life in real estate and Flora's hot local food scene.  See acast.com/privacy for privacy and opt-out information.
Since March 23, 2020, Malcolm and Carol have virtually hosted Deep South Dining. But through the bad wifi connections, bad sounding microphones. and everything else that could go wrong with a Zoom call they persevered. Now today is their first in-studio broadcast and they open things up with some old and new friends. From the Geaslt Gardener, Felder Rushing joins to talk about your produce garden and Chat Phillips is on the show to talk about his new Mississippi-based beverage company, Inaka Tea. It feels good to be back! See acast.com/privacy for privacy and opt-out information.
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)Ingredients2 Tbsp olive oil3 cups baby spinach1 cup cherry tomatoes, chopped3 Tbsp fresh basil leaves, chiffonade1/2 tsp salt1/2 tsp black pepper1/2 tsp garlic powder10 large eggs, beaten36 pearls fresh mozzarellabalsamic glaze, to serveDirectionsPreheat oven to 350° and prepare a 12-cup muffin tin with non-stick cooking spray.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.Use a ¼ measuring cup to divide the mixture evenly into the prepared muffin tin. Add 3 mozzarella pearls into each cup.Bake 18-23 minutes until eggs are set.Serve with balsamic glaze. Refrigerate leftovers for up to three days.Recipe Link - https://www.incredibleegg.org/recipes/caprese-egg-muffins/ See acast.com/privacy for privacy and opt-out information.
Eddie Wright from Eddie Wright BBQ and Catering rejoins the show to talk about the upcoming grilling season as outside temperatures heat up. Utilizing the 3 T's of good barbeque: time, temperature, and technique, Eddie states you can achieve delicious barbeque no matter your equipment. As a recent award recipient from the Kingsford Charcoal: Preserve The Pit program Eddie also talks about the new recognition this award brings to his brand. Also, Malcolm asks the question of all barbeque questions: Does Mississippi have its own barbeque style? Later in the show, Stafford Shurden drops in to talk about his latest gas station food adventures and how he keeps his restaurant doors open for over sixteen years in small-town Mississippi. See acast.com/privacy for privacy and opt-out information.
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 PuckettPreserve The Pit - Eddie WrightExcerpted from COME ON OVER! © 2021 by Elizabeth Heiskell. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.Tomato PieSERVES 6I 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 pepper10 basil leaves, cut in chiffonade (see Chef Tip, page 79)1 cup mayonnaise1 cup shredded mozzarella cheese1 cup shredded parmesan cheese4 ounces goat cheese, crumbled (1/2 cup)1 (9-inch) pie crust, fully baked1.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. See acast.com/privacy for privacy and opt-out information.
Big River Bagels was born in the heart of the Mississippi delta and wants everyone to see the bagel as the new biscuit. Co-owners Kate Gluckman and Marisol Doyle know they have a steep hill to climb with such a claim but are making strides because they have been named the best bagels in Mississippi by EatThis.com. Joining Malcolm and Carol to talk about their bagel journey and the way the creative economy is rejuvenating the Mississippi delta Kate and Marisol carry their bagel flag high. Also, Malcolm and Carol stir the pot once again asking about which condiment (mayonnaise) deserves top billing. See acast.com/privacy for privacy and opt-out information.
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 See acast.com/privacy for privacy and opt-out information.
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 LinksOops All Vegan Food TruckMississippi VeganMiso Maple Mustard Glazed Carrots Recipe(courtesy of Timothy Pakron)INGREDIENTS1 pound carrots, sliced in half lengthwise 2 cloves garlic, minced2 tablespoons good olive oil2 tablespoons nutritional yeast2 tablespoons good whole grain mustard2 tablespoons maple syrup2 tablespoons mellow white miso2 teaspoons apple cider vinegar2 teaspoons gluten-free tamariCrushed red pepper, to taste (optional)Fresh black pepper, to taste (optional)INSTRUCTIONSPreheat 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) See acast.com/privacy for privacy and opt-out information.
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 LinksMagnolia Sunset MarketsFoot Print FarmsUltra Silk Playlist See acast.com/privacy for privacy and opt-out information.
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.comThe Lebanese in Mississippi: An Oral History See acast.com/privacy for privacy and opt-out information.
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 basil4 TB garlic purée3/4 cup Vinegar3/4 cup olive oil2 tsp sriracha1/2 poblano pepper2 tsp salt1 tsp sugarThis 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.    See acast.com/privacy for privacy and opt-out information.
Southern foodways mean different things to different people. Yet the common thread about southern foodways is the people who pass these traditions thru the generations. Edna Lewis will forever be a lasting figure in the world of southern cooking and helped keep these southern foodways alive with cookbooks like The Taste Of Country Cooking. Scott Peacock is one of the young chefs she influenced to believe in the power of southern cooking and joins Deep South Dining to share insights on his time with Edna. In this edition of Deep South Dining Malcolm and Carol talk with Scott about cooking with her and even caring for her during her later years. Also, they hear from Scott Barretta about his recent food adventure with a Grammy Award nominee in Bentionia. See acast.com/privacy for privacy and opt-out information.
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