Deep South Dining

Deep South Dining | Lettuce Talk Salads

Tue, 31 Mar 2026 17:00:00 GMT

Topic: Malcolm and Carol catch up after Hal's St. Paddy's Day Parade celebrations. Then, Leigh Bailey joins the show to talk about Salad Days in Flora and its recent ribbon cutting and grand opening of their new expanded facilities. They talk about hydroponic farming and the evolution of salad, and they taste test some salads.

Guest(s): Leigh Bailey

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | Lebanese Cuisine

Tue, 24 Mar 2026 17:00:00 GMT

Topic: Joe Sherman, "the Lebanese Breeze", is back on the show with Malcolm, Carol and Chef Alex Eaton (Aplos and La Presa Taqueria) to talk about Lebanese culture and cuisine in the South.

Guest(s): Joe Sherman and Alex Eaton

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast

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Deep South Dining | St. Patrick's Day DRIVE with Damien Cavicchi

Tue, 17 Mar 2026 17:00:00 GMT

Topic: It's DRIVE time and St. Patrick's Day week, so Malcolm and Carol talk all things Irish and St. Patrick's Day Food. They share stories from their travels to Ireland, taste test some Soda Bread and Irish Stew, and talk with Chef Damien Cavicchi from Campbell's Bakery, Hal & Mal's, and The Walk-In about traditional and modern Irish foods and cooking techniques and MORE.

Guest(s): Damien Cavicchi

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | 67 Cookbooks

Tue, 10 Mar 2026 17:00:00 GMT

Topic: Malcolm is out this week, so Carol is joined by Joe Sherman to talk cookbooks and more. They welcome Delia Parman and Tim Pierce to talk about Delia and her husband's 67 Cookbooks challenge and the Memphis Culinary Scene.

Guest(s): Delia Parman and Tim Pierce

Host(s): Carol Palmer and Joe Sherman

Email: food@mpbonline.org

If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast

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Deep South Dining | Poppy Tooker

Tue, 03 Mar 2026 18:00:00 GMT

Topic: It's Malcolm's birthday week, so Carol brings in some sweets to share. Then, Poppy Tooker (New Orleanian, cookbook author, cooking instructor, culinary activist and historian, and host and producer of Louisiana Eats! radio show) joins the show to talk about the New Orleans food history, current culinary scene, and more!

Guest(s): Poppy Tooker

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast

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Deep South Dining | Food Drives and Festivals

Tue, 24 Feb 2026 18:00:00 GMT

Topic: Malcolm and Carol are back after another Monday holiday. Lindsey Magee, Digital Engagement and Events Coordinator for Extra Table, gives an update on this year's March of the Mayors. Friend of the show, Enrika Williams, joins the show to catch up and talk about some upcoming food festivals across the state. And finally, MAX Events and Studio Manager, Elizabeth Williams, gives an update about Sipp & Savor 2026.

Guest(s): Enrika Williams, Lindsey Magee, and Elizabeth Williams

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | A Katrina Reunion

Tue, 10 Feb 2026 18:00:00 GMT

Topic: Malcolm and Carol welcome Leslie Kelly and Bill Smith, friends of Carol who volunteered to help rebuild Willie Mae's Scotch House and Dooky Chase's after Katrina. They talk about these historic New Orleans restaurants, their experiences during the rebuild, and their recent reunion 20 years after the storm.

Guest(s): Leslie Kelly and Bill Smith

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | The King Cake Mafia

Tue, 03 Feb 2026 18:00:00 GMT

Topic: Malcolm and Carol return to the studio after the MLK Holiday and a winter storm snow day to talk about Mardi Gras. They catch up with Chef Hunter Evans and congratulate him on recent accomplishments before talking with Robert St. John and The King Cake Mafia about King Cake.

Guest(s): Hunter Evans, Robert St. John, Patrick Heim, and Joshua Bono

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | King Cake and Air Fryers

Tue, 13 Jan 2026 18:00:00 GMT

Topic: Malcolm and Carol start the day with news about crawfish season, dietary guidelines, and more before welcoming Chefs Damien Cavicchi and Nicki Gatlin-Lovell from Campbell's Bakery, Hal & Mal's, and The Walk-In to talk King Cakes and Air Fryers.

Guest(s): Damien Cavicchi and Nicki Gatlin Lovell

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | Austin Sumrall

Tue, 06 Jan 2026 18:00:00 GMT

Topic: It's the first episode of 2026, and Malcolm and Carol kick off the year by talking about 2025 and 2026 food trends. Then, they welcome Chef Austin Sumrall from White Pillars in Biloxi and Siren Social Club in Gulfport to talk about why the Gulf Coast is a "food heaven", Michelin Guide, Esquire, and Southern Living recognitions, and more.

Guest(s): Austin Sumrall

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | Gifts, Gadgets, and BOOKS

Mon, 22 Dec 2025 20:47:55 GMT

Topic: It’s the week of Christmas, and Malcolm and Carol welcome Emily Liner from Friendly City Books and Scott Naugle from Pass Christian Books to talk about the best last-minute gifts, gadgets, and books to get the chef or “foodie” in your life this holiday season.

Guest(s): Emily Liner and Scott Naugle

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | NYT Food Correspondent Brett Anderson

Mon, 15 Dec 2025 19:46:02 GMT

Topic: Malcolm and Carol welcome New York Times Food Correspondent and friend of the show, Brett Anderson, to talk about writing for The New York Times, working at The Times-Picayune in New Orleans during Katrina, being a restaurant critic, and more in this EXTENDED interview.

Guest(s): Brett Anderson

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast

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Deep South Dining | Kody McCraney

Mon, 08 Dec 2025 21:11:23 GMT

Topic: Malcolm and Carol welcome Dakota "Kody" McCraney to the show to talk about bringing a 12-year family tradition from coastal Mississippi to the capital city, opening the brand's third location of Boondocks BBQ in the English Village Shopping Center in Belhaven.

Guest(s): Dakota "Kody" McCraney

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | Coffee Shop Crossover with Felder Rushing

Mon, 01 Dec 2025 20:49:44 GMT

Topic: Malcolm and Carol kick off December with a Coffee Shop episode with The Gestalt Gardener himself, Felder Rushing, to talk about "edimental" plants, herbs, tea, and more. And MPB's Chief Content Officer, Taiwo Gaynor, drops by to talk about making April McGreger's Turkey Gumbo with his family's Thanksgiving leftovers.

Guest(s): Felder Rushing and Taiwo Gaynor

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | April McGreger

Mon, 24 Nov 2025 23:12:01 GMT

Topic: Malcolm and Carol welcome April McGregor to the show for Thanksgiving week. The Vardaman-native is in town for the holidays to talk about sweet potato farming, turkey carcass gumbo, fermenting, preserving, recipe developing, working as the current Director of The People’s Kitchen in Philadelphia, PA, and more.

Guest(s): April McGreger

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Turkey Bone Gumbo by April McGregor

Roux:

1 cup fat — I used a combination of sunflower oil and lard from pasture-raised hogs

1 heaping cup all purpose flour

Seasoning vegetables & sausage:

1 1/2; cups chopped celery

1 1/2; cups chopped green pepper

3 cups chopped yellow or white onion

Salt

Black pepper

1 pound Andouille or country sausage, preferably smoked, cut into bite size pieces (optional)

Turkey & turkey stock:

Turkey carcass, picked of as much meat as possible and reserved

1 gallon water

3 Bay leaves

A pinch of cayenne

A handful of fresh thyme sprigs or a teaspoon of dried thyme

A handful of parsley stems

1 onion, quartered, plus the skins from your chopped onion seasonings

1 carrot, cut into 1-inch chunks

2 stalks of celery, plus ends and pieces from your chopped celery seasonings

Ends and pieces from your chopped green pepper seasonings

A couple of smashed garlic gloves

1 tablespoon whole peppercorns

2 whole allspice berries, optional

A few drops of hot sauce

Several pinches of salt

To Finish:

1 cup chopped scallions

1 cup chopped parsley

Buttered white rice

File powder (optional)

Hot sauce

1. Assemble all of your seasonings and have them ready and your stock well under way before making your roux.

2. In a large stock pot, start your turkey stock. Your carcass needs to be fully submerged under water. Cut your carcass down the breast bone or into several pieces to make this happen. Bring the stock to a gentle boil, then turn down to a steady slow simmer and cook for about 2 hours. Taste stock for seasoning and add more salt if necessary. Remove the carcass from the stock and set aside to let cool. When cool enough to handle, pick the meat from it and set aside. Strain the stock and reserve.

3. Make your roux: In a large, heavy bottomed pot, heat oil over medium to medium high heat. Whisk in flour. Stir continuously until your roux is the color of dark brown sugar or chocolate. This may take 45 minutes or more. Take turns stirring with your friends or family, but keep stirring. If you are afraid that your roux is burning, turn down your heat.

4. Dump your vegetable seasonings – onion, celery, and green pepper- into your roux and stir. Add a good pinch of salt and pepper and cook until wilted, about 5 minutes. Add your sausage and cook 5 minutes more.

5. Next whisk in gradually about 8 cups of stock. Bring to a simmer and cook uncovered for 1 1/2 hours. Add reserved turkey meat and simmer another 10 minutes then stir in parsley and scallions. Taste for seasoning and add more salt and pepper as desired. Serve over hot, buttered rice and pass the hot sauce and file powder at the table.

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Deep South Dining | Thanksgiving Prep and Heirloom Cookware

Mon, 17 Nov 2025 20:42:10 GMT

Topic: With 10 days left until Thanksgiving, Malcolm and Carol welcome Tim Pierce to talk about Thanksgiving shopping and preparation, using heirloom cookware, and more.

Guest(s): Tim Pierce

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | Veteran's Day with Christopher Prieto

Mon, 10 Nov 2025 16:53:46 GMT

Topic: Malcolm and Carol recap the National Folk Festival and the Deep South selections for the Inaugural Michelin Guide American South 2025. Then, they share an interview in honor of Veteran's Day with champion pitmaster, cookbook author, TV personality, BBQ evangelist/teacher, “40 Under 40” award winner, and lover of all things ‘cue, Chef Christopher Prieto of Prime BBQ in Knightdale, North Carolina.

Guest(s): Christopher Prieto

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | Mississippi Food Network

Mon, 03 Nov 2025 21:30:49 GMT

Topic: Due to a shutdown in the United States government, Supplemental Nutrition Assistance Program (SNAP) recipients are facing a potential pause in funds. Mississippi has the worst hunger problem in the nation, and this pause in SNAP funding will affect thousands of Mississippians. Malcolm and Carol welcome Interim CEO of Mississippi Food Network, Cass Mobley, to talk about how Mississippi organizations are responding to help their neighbors.

Guest(s): Cass Mobley

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

If you need assistance from Mississippi Food Network, request help here. If you would like to help support Mississippi Food Network, donate here.

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Deep South Dining | Waffle House Halloween

Mon, 27 Oct 2025 20:28:36 GMT

Topic: Malcolm and Carol are back in studio the week of Halloween to talk sauces, slugburgers, National Folk Festival, Halloween candies, Waffle House, and more.

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | Michael W. Twitty

Mon, 20 Oct 2025 19:41:38 GMT

Topic: Malcolm and Carol welcome James Beard Award-winning author and culinary historian, Michael W. Twitty, to the show to talk about his newest book, Recipes from the American South, released on October 15th.

Guest(s): Michael W. Twitty

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | Coffee Shop - Industry Trends

Mon, 13 Oct 2025 16:54:45 GMT

Topic: It's time for another "Coffee Shop," and today's topic is industry trends. Malcolm and Carol welcome Chef Enrika Williams, Joe Sherman, and Tim Pierce to the show to discuss trends they've noticed this year in restaurants and home cooking. They talk about menus, mocktails, tipping, deconstructing dishes, and more.

Guest(s): Enrika Williams, Joe Sherman, and Tim Pierce

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast

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Deep South Dining | Stafford Shurden's Meet and Three

Mon, 06 Oct 2025 21:00:01 GMT

Topic: Carol is out so Joe Sherman joins Malcolm to welcome back the gas station food critic, Stafford Shurden, to the show to talk about his new book, Meet and Three: A Southern Gentleman's Philosophy on Connection and Life. Stafford talks about growing up in the Delta, farming, reviewing gas station food, producing podcasts, and more.

Guest(s): Stafford Shurden

Host(s): Malcolm White and Joe Sherman

Email: food@mpbonline.org

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Deep South Dining | Extra Table and Chef David Crews

Mon, 29 Sep 2025 18:31:36 GMT

Topic: Malcolm and Carol reminisce about cookbooks and fried catfish. Then, Martha Allen Price from Extra Table updates everyone on upcoming fundraising events. And Chef David Crews joins the show to talk about The Delta, his culinary career, inspirations, and more.

Guest(s): Martha Allen Price and David Crews

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | Lee's Heavenly Barbecue and Soul Food

Mon, 22 Sep 2025 18:08:35 GMT

Topic: Carol's good friend Renita Myles-Lee joins the show to talk about her restaurant business, Lee's Heavenly Barbecue and Soul Food, in Edwards. They discuss the difference in southern food and soul food, how she makes healthier versions of classic soul food dishes, giving back to the community, and more.

Guest(s): Renita Myles-Lee

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org

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Deep South Dining | Matthew Bounds AKA Your Barefoot Neighbor

Mon, 15 Sep 2025 16:44:12 GMT

Topic: Malcolm and Carol catch up after a busy week. They recap the Mississippi Book Festival and welcome another author from this year's cookbook panel, Mississippian and social media sensation, Matthew Bounds AKA Your Barefoot Neighbor, to the show. Matthew talks about his cookbook, Keep It Simple, Y'all, one-pot meals, his journey to social media fame, using his platform for good, and much more!

Guest(s): Matthew Bounds

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | Phillip Ashley Rix and Swamp Dogg

Mon, 08 Sep 2025 19:19:42 GMT

Topic: Malcolm and Carol are gearing up for the Mississippi Book Festival by welcoming Phillip Ashley Rix, master chocolatier, culinary artist, and author of For the Love of Chocolate: 80 At-Home Recipes from a Master Chocolatier’s Imagination, and Swamp Dogg, musician and author of If You Can Kill It I Can Cook It. They discuss their cookbooks, their upcoming appearance at Mississippi Book Festival’s Cookbook Panel, September 13th, in Jackson, and more.

Guest(s): Phillip Ashley Rix and Swamp Dogg

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org

If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast

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Deep South Dining | Remembering Hurricane Katrina

Mon, 25 Aug 2025 19:37:15 GMT

Topic: Malcolm and Carol remember Hurricane Katrina and its effect on the Mississippi Gulf Coast. They talk about their personal experiences with loss and community through food in the aftermath of the storm. Then, they welcome Alicein Schwabacher, owner of Mockingbird Cafe in Bay St. Louis, and Thomas Genin, chef/owner of The Blind Tiger, to talk about preparing for the storm, closing and rebuilding after Katrina, and the current state of the food scene on the Mississippi Coast 20 years after the disaster.

Guest(s): Alicein Schwabacher and Thomas Genin

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | Italy with Andrew Puckett and Chaz Lindsay

Mon, 18 Aug 2025 21:47:38 GMT

Topic: Malcolm and Carol welcome Andrew Puckett, Carol's nephew and Mississippi State student, and Chaz Lindsay, chef/owner of Pulito and Rowan's in Belhaven, to the show to talk about working on organic farms in Italy.

Guest(s): Andrew Puckett and Chaz Lindsay

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | A Deep South Smorgasbord

Mon, 11 Aug 2025 17:10:40 GMT

Topic: Malcolm and Carol welcome a whole heap of exciting guests in a speed-dating style episode.

Cecil Price Walden, baker and composer living in Oxford, talks about their culinary journey and cottage bakery, Grapevine Bread Co.

Then, new chef and owner of Walker's Drive In, Joe Cravens, joins to talk about how things are going and his plans for the restaurant.

And Possum Town native, musician, and Tulane University linguist, John DePriest, discusses his study of the word "gumbo" and its origins in his article, Choctaw Gumbo.

Guest(s): Cecil Price Walden, Joe Cravens, and John DePriest

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast

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Deep South Dining | Coffee Shop with YOU

Mon, 04 Aug 2025 19:18:41 GMT

Topic: It's time for a another "Coffee Shop" episode. This week the special guests are the listeners. Malcolm and Carol take listener calls and talk catfish, peaches, Barq's Root Beer, meatloaf, and more.

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | John Sherman and Jay Ducote

Mon, 28 Jul 2025 16:00:29 GMT

Topic: Malcolm and Carol welcome John Sherman, owner of Sno Biz in Oxford, to the show to tell the story of how he went from coaching basketball to selling "shave" ice and hot tamales. Then, Jay Ducote joins the show to recap his experience as emcee of Natchez Food & Wine, talk about his culinary background and media fame, and describe the differences in Creole and Cajun food.

Guest(s): John Sherman and Jay Ducote

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | Rory and Marisol Doyle

Mon, 21 Jul 2025 17:44:01 GMT

Topic: Malcolm and Carol welcome Rory and Marisol Doyle from Lena Pizza + Bagels in Cleveland back to the show to talk about their recent accomplishments. Rory's narrative photography project "The Only Constant is Chuck's" won a James Beard Media Award this year, and Marisol and her pizzas have been steadily rising in the ranks of the 50 Top Pizza in the United States and the Top 100 Pizza Chefs in the World. They discuss these outstanding achievements and more.

Guest(s): Rory and Marisol Doyle

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | The Vanillan Beth Hennington

Mon, 14 Jul 2025 17:22:03 GMT

Topic: Malcolm and Carol catch up on what's coming out of their gardens and what everyone is discussing on Cooking and Coping. Then, MPB's Kevin Farrell and Beth Hennington, owner of The Vanillan, join the show to talk about cookies and cookie decorating. Kevin shares how he began baking cookies every weekend to share with his coworkers every Monday. And Beth shares how she got started decorating cookies, how she was chosen to be part of The Food Network's Christmas Cookie Challenge and won, and more!

Guest(s): Beth Hennington and Kevin Farrell

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org

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Deep South Dining | Coffee Shop with John Lester and Rick Cleveland

Mon, 07 Jul 2025 21:21:35 GMT

Topic: Malcolm and Carol welcome John Lester from Duggan's Seafood and Rick Cleveland, sports writer for Mississippi Today, to the studio for a special "Coffee Shop" episode. They reminisce on the life of Rick's brother, Bobby Cleveland, on his birthday and discuss new seafood labeling laws, soft shell crab, and more.

Guest(s): John Lester and Rick Cleveland

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

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Deep South Dining | National Folk Festival & Heath Riles BBQ

Mon, 30 Jun 2025 21:15:36 GMT

Topic: Malcolm and Carol talk about wooden spoons and cornbread, and they welcome Thabi Moyo, Local Festival Manager for the National Folk Festival, to talk about food vending for the event. Then, Heath Riles joins the show to talk about Heath Riles BBQ, being the 2025 Memphis in May World Grand Champion, and more.

Guest(s): Thabi Moyo and Heath Riles

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org

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Deep South Dining - Classic | When Southern Women Cook

Mon, 23 Jun 2025 15:15:00 GMT

Original Air Date: 11-04-2024

Topic: Carol Palmer and Chef Enrika Williams welcome Editor in Chief of Cook’s Country, food and nutrition journalist, and James Beard Award– winning author of “Jubilee”; “Juke Joints, Jazz Clubs, and Juice” and “The Jemima Code,” Toni Tipton-Martin, back to the show. And they welcome first-time guest, Executive Editor of Creative Content for Cook’s Country, a cast member of the Cook’s Country TV show, and passionate Southern woman, Morgan Bolling, to the show to discuss their new book, "When Southern Women Cook." They discuss the 70+ women who contributed stories and over 300 recipes to the new book.

Guest(s): Toni Tipton-Martin and Morgan Bolling

Host(s): Carol Palmer and Enrika Williams

Email: food@mpbonline.org

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Deep South Dining | Juneteenth

Mon, 16 Jun 2025 17:58:53 GMT

Topic: Malcolm and Java welcome talk about how they spent Father's Day weekend. Friend of the show, Chef Enrika Williams, joins the show to talk about the upcoming Juneteenth holiday and what she's been up to in Clarksdale. Chef Chris Washington also joins the Juneteenth conversation and talks about his catering company, Michael Cordell Eats, and some tasting events coming up in July.

Guest(s): Enrika Williams and Chris Washington

Host(s): Malcolm White and Java Chatman

Email: food@mpbonline.org

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Deep South Dining | Food Waste and Composting

Mon, 09 Jun 2025 16:29:04 GMT

Topic: Malcolm and Carol welcome Matt Casteel, founder of wurmworks, LLC, to the show to talk about composting and the importance of worms in the process. Neil Strickland, Carol's composting partner, also joins the show to talk about Permaculture and living off the land in Mississippi.

Guest(s): Matt Casteel and Neil Strickland

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

**Recipe**

Refrigerated Spicy Dill Pickles

2 lbs. pickling cucumbers

2 tsp pickling spice

2 garlic cloves, crushed

1 jalapeno pepper, minced

Brine:

2 cups white vinegar (5%)

1 cup water

2 Tbsp sugar

1 Tbsp pickling salt

Wash and trim vegetables; leave whole, halve, quarter, slice, or chip. Prepare brine to boil in a small stainless-steel saucepan; reduce heat, and simmer 3 minutes, stirring to dissolve sugar and salt. Tightly pack vegetables into 1 hot (1-qt/1-L) or 2 hot (1-pt/500-mL) jars. Pour hot brine over vegetables to cover. Cover jar with lid; let stand 1 hour or until cooled to room temperature. Store in the refrigerator for at least 1 month for best flavor or up to 3 months. (The longer pickles stand in refrigerator, the more flavorful they will become.)

Source: The All New Ball Book of Canning and Preserving

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Deep South Dining | Coffee Shop with Derek Emerson and Damien Cavicchi

Mon, 02 Jun 2025 16:46:05 GMT

Topic: Malcolm and Carol welcome Derek Emerson (Walker's Drive-In, Local 463, CAET, Sacred Ground, and now a new project at The District at Eastover) and Damien Cavicchi (Hal & Mal's, The Walk-In, Campbell's Bakery, and La Brioche) to the studio for a special "Coffee Shop" episode. Derek and Damien set the record straight on recent gossip surrounding their newest business ventures and chat about onion rings, knife sharpening, and more! Urban Foxes provided the coffee for today's episode.

Guest(s): Derek Emerson and Damien Cavicchi

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining - Classic | Grills of Mississippi

Mon, 26 May 2025 15:00:00 GMT

Original Air Date: 05-13-2024

Topic: It's May, so it's time to clean off the grill or buy a new one. Today's conversation is all about BBQ, Grilling, Smoking, and Outdoor Cooking. Malcolm and Carol are joined in studio by Jonathan Huddleston from Grills of Mississippi to talk about grills and rubs and the best way to cook a brisket.

Guest: Jonathan Huddleston

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Just Vanilla Bake Shop

Mon, 19 May 2025 17:16:49 GMT

Topic: Malcolm and Carol welcome Guillermo "Billy" Salinas from Just Vanilla Bake Shop to share some pastries and chocolates and talk about how he grew up in Mexico and made a home in Jackson. Then, President and CEO of the Natchez Chamber of Commerce, Lyn Jenkins, joins the show to talk about Natchez Food and Wine coming in July.

Guest(s): Guillermo "Billy" Salinas and Lyn Jenkins

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Aloha China

Mon, 12 May 2025 19:27:42 GMT

Topic: MPB TV is celebrating Asian American and Pacific Islander Heritage Month with a special presentation of MPB's classic cooking show, Aloha China. Malcolm and Carol took a deep dive into the cookbook and share their experience. MPB's Marketing Manager, Jas N Smith, and MPB engineer and member of the original Aloha China TV crew, Eddie Bunkley, join the show to talk about the original production and the special presentation May 13th. Then, Wilson Wong from one of Jackson's first family-owned Chinese restaurants, House of Wong, talks about his experience as an Asian American introducing Chinese food to the American South.

Guest(s): Jas N Smith, Eddie Bunkley, and Wilson Wong

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Cinco de Mayo

Mon, 05 May 2025 16:55:33 GMT

Topic: Malcolm and Carol are finally back in studio together after nearly a month apart. They catch up on the holidays and events that have passed, talk about how they plan to celebrate Cinco de Mayo, and welcome Stephen Burnett from Coffee Bean Corral to talk about the upcoming Jackson Coffee Festival.

Guest(s): Stephen Burnett

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Sipp & Savor 2025 Part 2

Mon, 28 Apr 2025 15:30:00 GMT

Topic: Malcolm White and Java Chatman attended Sipp & Savor 2025 at The MAX in Meridian where they talked to so many chefs we had to split the interviews into multiple episodes!

Today, we are sharing part 2 of our interviews from Sipp & Savor 2025.

Alex Perry (Vestige in Ocean Springs) talks about his James Beard Award journey and why he chose to use chicken hearts as an ingredient in his dish for the night. Ty Thames (Restaurant Tyler, Bin 612, and The Guest Room in Starkville) shares his culinary journey and how his Italian-style wine bar and restaurant became famous for cheese fries. Geno Lee (The Big Apple Inn in Jackson) gives away family secret recipes and praises food festivals like Sipp & Savor. And Jeremy Noffke (Southern Prohibition Brewing Company and Big Trouble in Hattiesburg) wrapped up the night with updates on the Hattiesburg restaurant scene and a unique dining experience with Big Supper Club.

Guest(s): Alex Perry, Ty Thames, Geno Lee, and Jeremy Noffke

Host(s): Malcolm White and Java Chatman

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Volunteer Week with Stewpot

Mon, 21 Apr 2025 16:57:54 GMT

Topic: Malcolm White and Joe Sherman are hosting Deep South Dining for MPB Think Radio's Volunteer Week! They talk about Easter meals, Cioppino, and more before inviting Jill Buckley, Executive Director of Stewpot, to talk about the many services Stewpot has to offer, their history, and how people can volunteer their time, energy, and money to help serve the community.

Guest(s): Rev. Jill Barnes Buckley

Host(s): Malcolm White and Joe Sherman

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Sipp & Savor 2025 Part 1

Mon, 14 Apr 2025 17:10:11 GMT

Topic: Malcolm White and Java Chatman attended Sipp & Savor 2025 at The MAX in Meridian where they talked to so many chefs we had to split the interviews into multiple episodes!

In this first episode, we share interviews with Sipp & Savor 2025's Headlining Chef Vishwesh Bhatt who shares some samples of his food, compliments his fellow chefs, and confirms a rumor. Then, President and CEO of The MAX, Penny Kemp, joins to talk about the history of Sipp & Savor and The MAX. And frequent guest, cohost, and all-around friend of the show Chef Enrika Williams talks about her experience at Sipp & Savor and how quickly she ran out of the lamb sandwiches she prepared for the event.

Stay-tuned for Deep South Dining at Sipp & Savor 2025 Part 2, coming soon!

Guest(s): Vishwesh Bhatt, Penny Kemp, and Enrika Williams

Host(s): Malcolm White and Java Chatman

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Chuckwagon Cooking with Jeffrey Mueller

Mon, 07 Apr 2025 18:53:30 GMT

Topic: Malcolm and Carol are back after a week off, and Carol's classmate and Cooking and Coping member, Rusty Burwell, joins the show. Jeffrey Mueller also joins the show to talk about Rockin M Chuckwagon, chuckwagon cooking, and one pot meals.

Guest(s): Rusty Burwell and Jeffrey Mueller

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Women's History Month Special

Mon, 31 Mar 2025 15:30:00 GMT

Topic: Malcolm and Carol have welcomed several influential women on Deep South Dining in the past year. Women chefs, entrepreneurs, farmers, teachers, writers, and more. In honor of Women's History Month, we have compiled a few of those women into one episode!

First, Carol Palmer and Chef Enrika Williams welcome Editor in Chief of Cook’s Country, food and nutrition journalist, and James Beard Award– winning author of “Jubilee”; “Juke Joints, Jazz Clubs, and Juice” and “The Jemima Code,” Toni Tipton-Martin, back to the show and first-time guest, Executive Editor of Creative Content for Cook’s Country, a cast member of the Cook’s Country TV show, and passionate Southern woman, Morgan Bolling, to the show to discuss their new book, "When Southern Women Cook."

Then, Leigh Bailey joins the show to talk about Salad Days in Flora and its recent expansion news!

And finally, we end the show with award winning food writer, recipe developer, cooking teacher, storyteller, and host of the Emmy-award winning show The Key Ingredient from PBS North Carolina, Sheri Castle.

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Pasta with Chef Chaz Lindsay

Mon, 24 Mar 2025 17:12:53 GMT

Topic: Malcolm and Carol catch up after Hal's St. Paddy's Day Parade and discuss upcoming events. Then, Chef Chaz Lindsay joins the show to talk about his culinary journey, his restaurant, Pulito, and new bar, Rowan's, in Belhaven, and making pasta!

Guest(s): Chaz Lindsay

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | St. Patrick's Day Drive Episode

Mon, 17 Mar 2025 15:00:00 GMT

Topic: Today is a special Drive Time edition of Deep South Dining, and it's St. Patrick's Day! Malcolm and Carol are all decked out in green to talk about St. Patrick's Day food traditions, reminisce on their trips to Ireland, and more.

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Lou's Full-Serv

Mon, 10 Mar 2025 17:00:29 GMT

Topic: Malcolm and Carol welcome Louis LaRose to the show to talk about his culinary journey. He discusses his early career, Lou's Full-Serv, Lou's Southern Sandwich Shop, the decision to consolidate his businesses, and more.

Guest(s): Louis LaRose

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Malcolm's Birthday Coffee Shop

Mon, 03 Mar 2025 16:36:19 GMT

Topic: It’s Malcolm’s birthday, and to celebrate, we’ve invited a few of his closest foodie friends to join the show for a birthday party “Coffee Shop” episode. Tune in for a roundtable discussion about food and foodways with the birthday boy himself, Host Malcolm White, Co-Host Carol Palmer, and guests Joe Sherman, Enrika Williams, Java Chatman, Thomas Williams, and LeAnne Gault.

Guest(s): Joe Sherman, Enrika Williams, Java Chatman, Thomas Williams, and LeAnne Gault

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | The Final Word on King Cake

Mon, 24 Feb 2025 17:08:52 GMT

Topic: The 2025 Mardi Gras/Carnival season has been a long one, and King Cake has been a popular topic on Deep South Dining. Malcolm and Carol welcome Matt Haines, author of The Big Book of King Cake and The Little Book of King Cake, to the show to have the final word on King Cake. Matt talks about some of the stories he uncovered while researching his books, and Sherri (Paul) Thigpen, owner of Paul's Pastry Shop in Picayune, also joins the show to talk about the history of their world-famous King Cakes while Malcolm and Carol taste some of their many King Cake flavors.

Guest(s): Matt Haines and Sherri Thigpen

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | President's Day Special with Adrian Miller

Mon, 17 Feb 2025 16:55:37 GMT

Topic: In celebration of Black History Month, Malcolm and Carol welcome the Soul Food Scholar himself, Adrian Miller, back to the show! The James Beard Award-winning author, food writer, recovering attorney, former White House staffer, museum exhibit curator, faith leader, and certified barbecue judge will talk about the history of African American food and foodways and its influence on Southern Food.

Here our previous 2020 interview with Adrian: http://deepsouthdining.mpbonline.org/...

Guest(s): Adrian Miller

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Valentine's Coffee Shop

Mon, 10 Feb 2025 17:32:04 GMT

Topic: Malcolm and Carol welcome Emmie King (Nandy's Candy) and Jeff Good (Bravo!, Broad Street Bakery, Sal & Mookie's) to the show for a Valentine's Day Coffee Shop. They discuss Valentine's Day dining traditions and trends and taste test candy and king cakes. Martha Allen from Extra Table calls in to talk about March of the Mayors, and Java stops by to join the fun!

Guest(s): Emmie King, Jeff Good, Java Chatman

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Stafford Shurden

Mon, 03 Feb 2025 19:30:09 GMT

Topic: Malcolm and Carol welcome the gas station food critic, Stafford Shurden, to the show. Stafford talks about living in Drew, farming, reviewing gas station food, and producing his new podcast, Breaking Bread with Stafford Shurden.

Guest(s): Stafford Shurden

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Cooking Light and Healthy in 2025

Mon, 27 Jan 2025 17:14:06 GMT

Topic: Malcolm and Carol catch up on what's been cooking in their respective kitchens, and Carol shares her experience making a "dry roux" for the first time. Then, James Beard Award-winning recipe developer, editor, and cookbook author Ann Taylor Pittman joins the show again to talk about cooking lighter and healthier in 2025. Ann shares ideas for stocking your pantry, the process behind developing recipes, and more insight into Malcolm and Carol's favorite cookbook of 2024, The Global Pantry Cookbook.

Guest(s): Ann Taylor Pittman

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining - Classic | Ann Taylor Pittman

Mon, 20 Jan 2025 16:00:00 GMT

Original Air Date: 10-07-2024

Topic: Malcolm and Carol are back together again! They catch up on what's been cooking in their respective kitchens and around the state before diving into conversation with two-time James Beard Award-winning recipe developer, editor, and cookbook author Ann Taylor Pittman. Her newest cookbook, The Global Pantry Cookbook, has been a hit in Carol's kitchen for weeks, so they had plenty to talk about from recipe development to featured ingredients like miso, sambal, chorizo, fish sauce, anchovies, and more!

Guest(s): Ann Taylor Pittman

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Mardi Gras, King Cake & Fleur De Lis Gourmet Bakery

Mon, 13 Jan 2025 20:35:00 GMT

Topic: Malcolm and Carol welcome Jason Brewer, Chief Pastry Officer at Fleur de Lis Gourmet Bakery in Gulfport, to talk about their French King Cakes, specialty desserts, and Mardi Gras on the Mississippi Gulf Coast.

Guest(s): Jason Brewer, Chief Pastry Officer

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | New Year in Food 2025

Mon, 06 Jan 2025 17:04:31 GMT

Topic: It's a New Year in food, so Malcolm and Carol welcome friends of the show, Joe Sherman and LeAnne Gault, for a special "Coffee Shop" episode looking back on 2024 and forward to what's to come in 2025. Malcolm, Carol, Joe, and LeAnne share their food-related resolutions for 2025. They talk about participating in Dry January and predictions for food trends.

Guest(s): Joe Sherman and LeAnne Gault

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Best of 2024

Mon, 30 Dec 2024 16:00:00 GMT

Topic: It's the last Monday of 2024, so Malcolm and Carol are sharing some of their best conversations from 2024.

Kayland Partee, photographer and event planner, and Chef Justin "JB" Brown, personal chef and culinary expert, from Dirty Napkins Supper Club. Original Air Date: 04-14-24

Jonathan Huddleston from Grills of Mississippi. Original Air Date: 05-13-24

Chef Derek Emerson, chef and co-owner of Walker's Drive-In, Local 463, and CAET. Original Air Date: 06-03-24

Marshall Bartlett, co-founder and CEO of Home Place Pastures. Original Air Date: 06-10-24

Guest(s): Kayland Partee, Justin "JB" Brown, Jonathan Huddleston, Derek Emerson, and Marshall Bartlett

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Christmas Coffee Shop

Mon, 23 Dec 2024 19:55:51 GMT

Topic: Malcolm and Carol welcome friends of the show, Chef Nick Wallace and Sherry Lucas, for a special "Coffee Shop" episode before Christmas. Chef Nick Wallace talks about his current project, Hen & Egg, and Sherry Lucas talks about freelance writing and fruit farming. Other topics include fruitcake, winter beverages, Christmas and New Year food traditions, and more.

Guest(s): Nick Wallace and Sherry Lucas

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Sheri Castle

Mon, 16 Dec 2024 16:41:06 GMT

Topic: Malcolm and Carol share an interview with award winning food writer, recipe developer, cooking teacher, storyteller, and host of the Emmy-award winning show The Key Ingredient from PBS North Carolina, Sheri Castle. Sheri talks about her life and career, her cookbooks and PBS television show, and the Southern Foodways Alliance's 2024 Ruth Fertel Keeper of the Flame Award. She discusses the aftermath and effects of Hurricane Helene in western North Carolina, and drops some wisdom about foraging, combining, and substituting ingredients. Malcolm and Carol also get Sheri's opinions on Appalachian cooking, barbecue, and, of course, mayonnaise!

Guest(s): Sheri Castle

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining Promo | Dear Santa... More MPB Think Radio

Thu, 12 Dec 2024 21:51:58 GMT

Happy Holidays From MPB Think Radio! This promo features Kamel King with Next Stop, Mississippi and his daughter, Kennedy King.

For more MPB Think Radio visit: https://www.mpbonline.org/radio/

For more Creature Comforts visit: http://creaturecomforts.mpbonline.org/

For more Next Stop, Mississippi visit: http://nextstopms.mpbonline.org/

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Gifts, Gadgets, and Cookbooks

Mon, 09 Dec 2024 16:58:23 GMT

Topic: As Christmas approaches, Malcolm and Carol are bringing in some experts to talk about some last-minute gift options for the chefs and food lovers in your life this holiday season. Martha Allen, Executive Director of Extra Table, joins the show to talk about Extra Table's 15th Anniversary and how people can help give the gift of food to those in need. Dwana McCollum, Assistant Store Manager at Sur La Table, brings in some must-have kitchen gadgets that will make great stocking-stuffers, and Hillary Taylor, Event Director at Lemuria Books, brings in some of this year's best cookbooks that any foodie would love to unwrap!

Guest(s): Martha Allen, Dwana McCollum, and Hillary Taylor

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Wild Game with Taylor Bowen Ricketts

Mon, 02 Dec 2024 18:20:27 GMT

Topic: Malcolm and Carol compare Thanksgiving stories and the best ways to eat Thanksgiving leftovers like Turkey Gumbo, Leftover Stuffing Waffles, and the ever-popular Turkey and Dressing/Stuffing Sandwiches. Chef and Owner of Fan and Johnny's in Greenwood, Taylor Bowen Ricketts, joins the show to talk about her Thanksgiving and what specials are cooking at Fan and Johnny's today like mulligatawny soup and a fried chicken noodle bowl. She talks about hunting season in the Delta and cooking with wild game like duck, quail, venison, and more.

Guest(s): Taylor Bowen Ricketts

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Egg Bowl Week with Elizabeth Heiskell

Mon, 25 Nov 2024 17:04:12 GMT

Topic: Thanksgiving and the Egg Bowl are both this week, so Malcolm and Carol talk with Elizabeth Heiskell about what this week looks like for the citizens of Oxford. Elizabeth shares Thanksgiving stories and recipes including her family's famous Pillowcase Turkey. She talks about her catering company, Elizabeth Heiskell Catering, her work with Southern Living and The Today Show, and her internet fame on TikTok and Instagram. Malcolm and Carol also discuss the popular Thanksgiving dish Green Bean Casserole and help a listener deep fry a Cornish Hen.

Guest(s): Elizabeth Heiskell

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Thanksgiving Prep with Tim Pierce

Mon, 18 Nov 2024 17:40:47 GMT

Topic: The holiday season is upon us and Thanksgiving Day is approaching fast! Friend of the show, Tim Pierce, joins Malcolm and Carol to talk about all things Thanksgiving and holiday preparation. Carol talks about what you should be doing to prepare for Thanksgiving Day. Make sure you have all the kitchen gadgets and non-perishable items you'll need, and don't forget to thaw your bird! They also discuss Tim's mom's famous cornbread dressing, different types of potatoes and sweet potatoes you might want at your Thanksgiving feast, and more.

Guest(s): Tim Pierce

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining - Classic | All You Can Ask

Mon, 11 Nov 2024 16:00:52 GMT

Original air date: 07-08-24

Topic: Malcolm and Carol hear from listeners and take email and phone questions like "What is the difference between marinara and pasta sauce?" "What about salsa, picante, taco sauce, and pico de gallo?" and "How do you make corn ribs?" Plus, Malcolm and Carol take a call from a world-traveling fan in South Carolina.

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | When Southern Women Cook

Mon, 04 Nov 2024 16:27:54 GMT

Topic: Carol Palmer and Chef Enrika Williams welcome Editor in Chief of Cook’s Country, food and nutrition journalist, and James Beard Award– winning author of “Jubilee”; “Juke Joints, Jazz Clubs, and Juice” and “The Jemima Code,” Toni Tipton-Martin, back to the show. And they welcome first-time guest, Executive Editor of Creative Content for Cook’s Country, a cast member of the Cook’s Country TV show, and passionate Southern woman, Morgan Bolling, to the show to discuss their new book, "When Southern Women Cook." They discuss the 70+ women who contributed stories and over 300 recipes to the new book.

Guest(s): Toni Tipton-Martin and Morgan Bolling

Host(s): Carol Palmer and Enrika Williams

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Mary Sanders Ferriss Cavicchi

Mon, 28 Oct 2024 16:43:32 GMT

Topic: Malcolm and Carol talk about their recent dining experiences at Derek Emerson's new restaurant, Sacred Ground, which is not yet open to the public. Malcolm shares a book recommendation, Bayou by Melissa M. Martin, and he and Carol pay respects to one of their friends from their Cooking and Coping Facebook page. Then, Mary Sanders Ferriss Cavicchi joins the show to talk about her many endeavors including her restaurant and hospitality design company, Ferriss and Co. They also discuss Campbell's Bakery, Hal and Mal's, and the opening of The Walk-In in Jackson.

Guest(s): Mary Sanders Ferriss Cavicchi

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Salad Days Expansion

Mon, 21 Oct 2024 17:24:54 GMT

Topic: Malcolm and Carol talk about what's been cooking in their homes, including a Lemony Shrimp and Bean Stew. And they discuss a recent Southern Living article quoting Malcolm about Jackson's Famous Comeback Sauce. Leigh Bailey joins the show to talk about Salad Days in Flora and its recent expansion news! They talk about hydroponic farming, the food scene in Flora, and more. And Malcolm and Carol taste Leigh's fall breakfast salad with Spring Mix from Salad Days, Bacon from Flora Butcher, cinnamon toast croutons, walnuts, roasted North Georgia Candy Roaster Squash from Two Dog Farms, and a maple vinaigrette. Yum!

Guest(s): Leigh Bailey

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Ready, Set, GUMBO!

Mon, 14 Oct 2024 17:12:40 GMT

Topic: It's Carol's Birthday! Malcolm and Carol are joined by friend of the show Charlotte Duck Pelton who is visiting Mississippi while seeking refuge from Hurricane Milton. Martha Allen, Executive Director of Extra Table calls into the show to talk about the organization and their upcoming Bourbon Festival happening Thursday, October 17th, in Jackson. And then, South Louisiana native Larry Roussel treats MPB to Uncle Larry's Ready, Set, Gumbo and talks about developing and feeding THOUSANDS with his seasonings and concentrated gumbo and stew bases.

Guest(s): Martha Allen and Larry Roussel

Host(s): Malcolm White, Carol Palmer, and Charlotte Duck Pelton

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Ann Taylor Pittman

Mon, 07 Oct 2024 16:14:43 GMT

Topic: Malcolm and Carol are back together again! They catch up on what's been cooking in their respective kitchens and around the state before diving into conversation with two-time James Beard Award-winning recipe developer, editor, and cookbook author Ann Taylor Pittman. Her newest cookbook, The Global Pantry Cookbook, has been a hit in Carol's kitchen for weeks, so they had plenty to talk about from recipe development to featured ingredients like miso, sambal, chorizo, fish sauce, anchovies, and more!

Guest(s): Ann Taylor Pittman

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Drive Time with Robert St. John

Mon, 30 Sep 2024 15:28:19 GMT

Topic: Today is a special Drive Time edition of Deep South Dining. Carol is out of town, so Joe Sherman is filling in. Malcolm and Joe talk about what they've been cooking and eating. They welcome Robert St. John to talk about his new restaurant openings. Then, Malcolm and Joe talk "weird food combinations," different ways to make pimiento and cheese, and more!

Guest(s): Robert St. John

Host(s): Malcolm White and Joe Sherman

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Green Coffee Beans

Mon, 23 Sep 2024 17:16:22 GMT

Topic: It's a mini-family reunion on Deep South Dining! Malcolm and Carol welcome Carol's brother, John Puckett, to the show with his colleague, Catherine Mansell, to talk about green coffee beans! John and Catherine talk about their businesses Coffee Bean Corral in Jackson and Current Crop Roasting Shop in New Orleans. They discuss types of beans, where they come from, flavor profiles, home roasting, and more!

Guest(s): John Puckett and Catherine Mansell

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Daddy Jack's Coffee

Mon, 16 Sep 2024 20:10:31 GMT

Topic: Malcolm and Carol reflect on the Mississippi Book Festival and recent restaurant openings and closings in the Jackson metro area. They welcome Jud Patterson to Deep South Dining to talk about his brand of New Orleans-style Chicory Coffee, Daddy Jack's Coffee. Malcolm and Carol answer some questions from listeners and welcome Java Chatman to talk about how listeners can "Talk to Us" any time with the MPB Public Media App.

Guest(s): Jud Patterson and Java Chatman

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Baking in the American South

Mon, 09 Sep 2024 15:00:36 GMT

Topic: Malcolm and Carol share an interview with New York Times bestselling food writer and author, Anne Byrn, about her cookbook "Baking in the American South" and upcoming events in Mississippi. The cookbook answers the question "what makes Southern baking special?" with over 400 pages of mouthwatering recipes and their origins. Join Malcolm, Carol, and Anne for a food history lesson about cornbread, biscuits, puddings, pies, and a taste of the research behind "Baking in the American South".

Anne Byrn will be at Off Square Books in Oxford on Sept. 11th, the Eudora Welty House in Jackson on Sept. 12th, and the Cookbooks panel at the Mississippi Book Festival on Sept. 14th.

Guest: Anne Byrn

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining - Classic | Catfish Fry

Mon, 02 Sep 2024 15:24:31 GMT

It's Labor Day, but here's a throwback to a mouthwatering discussion about catfish.

Topic: Friend of the show, Katy Simmons Prosser from Simmons Catfish joins Malcolm, Carol, and Java to talk catfish. We discuss cuts of fish and what types of breading, oil, and sides are best for a fish fry.

Guest: Katy Simmons Prosser

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Southern History Brunch

Mon, 26 Aug 2024 16:00:31 GMT

Topic: Malcolm and Carol talk about the reopening of the Mayflower Cafe, pear preserves, hot dogs, Daddy Jack's Coffee, the return of Pumpkin Spice, and more. Then, they talk with Executive Chef Tiffany Williams and General Manager Jesse Thomas from the Jackson Square Grill in Columbus about their upcoming Southern History Brunch event. And Tim Pierce checks in to talk about Etowah Hunt Club and the creative dinner Chef Enrika Williams prepared for their event over the weekend.

Guest(s): Tiffany Williams, Jesse Thomas, and Tim Pierce

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Chef McKinley Pierce and Caylee Boyd

Mon, 19 Aug 2024 17:00:00 GMT

Topic: Malcolm and Carol share an interview with Chef McKinley Pierce from Boys and Girls Club of Central Mississippi and his 10-year-old student, Caylee Boyd. They discuss the culinary program and the recent Dole Nutritious is Delicious Cook-Off in California

Guest(s): McKinley Pierce and Caylee Boyd

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | The Coffee Shop w/ Joe, Enrika, and Java

Mon, 12 Aug 2024 17:18:27 GMT

Topic: Welcome to the first installment of "The Coffee Shop"! Malcolm and Carol welcome Joe Sherman, Chef Enrika Williams, and Java Chatman to the studio for coffee, donuts, and a round table discussion about food and foodways. We catch up with Chef Enrika about what she's been up to lately, and we talk coffee, social media, inflation, and more!

Guest(s): Joe Sherman, Enrika Williams, and Java Chatman

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Education Week 2024

Mon, 05 Aug 2024 16:01:23 GMT

Topic: Malcolm, Carol, and Joe Sherman celebrate Back to School Week at MPB with a visit from Elaine Trigiani before she heads home to Italy. They talk about Elaine's online classes, travel, and olive oil. And then, the Executive Director of the Mississippi Hospitality and Restaurant Association, Pat Fontaine, and culinary arts instructor from Clinton High School, Chef Catherine Bruce, talk about MHRA and the ProStart program for Mississippi high schoolers.

Guest(s): Elaine Trigiani, Pat Fontaine, and Catherine Bruce

Host(s): Malcolm White, Carol Palmer, and Joe Sherman

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Sweet Summer Treats

Mon, 29 Jul 2024 16:36:11 GMT

Topic: Malcolm and Carol get a little nostalgic while talking about sweet summer treats with second-generation owner of Nandy's Candy, Emmie King.

Guest(s): Emmie King

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Artist Lee Harper

Mon, 22 Jul 2024 16:29:49 GMT

Topic: Malcolm and Carol welcome Lee Harper to the show. Lee is an artist and miniaturist from Oxford who recreates and preserves the history of real-life restaurants, bars, iconic juke joints, homes, and more in Mississippi and across the South through her art.

Guest(s): Lee Harper

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Tomato Sandwich Day and Remembering Crystal Grill

Mon, 15 Jul 2024 17:47:26 GMT

Topic: Malcolm and Carol talk with Chris Goodwin, Director of Special Projects at Mississippi Department of Archives and History, about their department-wide potluck tradition, Tomato Sandwich Day. And LeAnne Gault calls in to talk about the history and closing of the 88-year-old restaurant, Crystal Grill, in Greenwood.

Guest(s): Chris Goodwin and LeAnne Gault

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | All You Can Ask

Mon, 08 Jul 2024 16:20:15 GMT

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Live from Bully's Soul Food Restaurant

Mon, 01 Jul 2024 18:21:25 GMT

Topic: Malcolm and Carol visit the dining room of Bully's Soul Food Restaurant on Livingston Road in Jackson, MS for a live broadcast. They sit down with the owners of the soul food restaurant, Greta and Tyrone Bully, to discuss the history and future of the restaurant. And Malcolm, Carol, Java, Germaine, and friends get to taste some of the menu items that made Bully's famous!

Guest(s): Greta and Tyrone Bully

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | The Mayflower Cafe

Mon, 24 Jun 2024 16:55:04 GMT

Topic: One of our loyal listeners requested a show about the history and future of the Mayflower Cafe in Jackson, MS, and our hosts knew just who to call to get an update! Malcolm and Carol talk "weird" sandwiches and tomatoes, and Chef Hunter Evans joins the show to talk about Elvie's, the 2024 James Beard Awards, and his plans for the future of the Mayflower Cafe.

Guest(s): Chef Hunter Evans

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Juneteenth Special

Mon, 17 Jun 2024 15:15:35 GMT

Topic: In honor of Juneteenth, we are taking a look back at some of the amazing African American culinary voices we've had the pleasure of speaking with so far in 2024. We revisit interviews with Chef Enrika Williams, Reshonda Perryman from Visit Mississippi, Phil Stamps of Stamps Super Burgers, Chef Nick Wallace, journalist and author Toni Tipton-Martin, and Kayland Partee and Chef JB from the Dirty Napkins Supper Club.

Guest(s): Enrika Williams, Reshonda Perryman, Phil Stamps, Nick Wallace, Toni Tipton-Martin, Kayland Partee, and Chef JB

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Home Place Pastures

Mon, 10 Jun 2024 15:51:07 GMT

Topic: Malcolm and Carol talk about the 2024 James Beard Award ceremony coming up June 10th, and welcome Marshall Bartlett, co-founder and CEO of Home Place Pastures, to discuss converting his family's farm from "input intensive row crops to a regenerative grazing operation."

Guest: Marshall Bartlett

Host(s): Malcolm White and Carol Palmer

Watch the James Beard Award ceremony livestream at 5:30pm central time here: 2024 James Beard Awards Presented by Capital One Restaurant and Chef Awards (youtube.com)

**Use the Deep South Dining listener code "DEEPSOUTH" at checkout when you make a purchase at homeplacepastures.com**

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Chef Derek Emerson

Mon, 03 Jun 2024 17:23:15 GMT

Topic: Malcolm and Carol talk about their recent travels, Gulf Coast seafood news, and have a long-anticipated conversation with one of the busiest chefs in Mississippi. Chef and co-owner of Walker's Drive-In, Local 463, and CAET, Derek Emerson, joins the show to talk about his current (and future?) restaurants and much more!

Guest: Chef Derek Emerson

Host(s): Malcolm White and Carol Palmer

Deep South Songs: "Ode to Billie Joe" by Bobbie Gentry and "Drive-In" by The Beach Boys

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining - Classic | May is National Barbeque Month

Mon, 27 May 2024 15:15:21 GMT

It's Memorial Day, so Malcolm and Carol are spending time with family. Here is an encore episode to hold back the hunger until they return next week.

Original Air Date: 05-01-2023

May is National barbeque month and today we'll explore the diverse range of barbeque styles found in the state and discover great spots to indulge. Additionally, we'll share tips on how to be resourceful in the kitchen, saving both money and time while preparing meals, and we'll delve into the fresh and vibrant flavors of spring.

Host(s): Carol Palmer and Java Chatman

Guest: Chef Enrika Williams

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Erika Lipe

Mon, 20 May 2024 21:53:08 GMT

Topic: Malcolm and Carol talk about their weekend, the never-ending "mayonnaise war," and catch up with family friend, Erika Lipe, from SoLa in Oxford, MS.

Guest: Erika Lipe

Host(s): Malcolm White and Carol Palmer

Deep South Songs: "Gumbo on the Bayou" and "Mean Green Beans" by KC Ray

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Grills of Mississippi

Mon, 13 May 2024 16:40:14 GMT

Topic: It's May, so it's time to clean off the grill or buy a new one. Today's conversation is all about BBQ, Grilling, Smoking, and Outdoor Cooking. Malcolm and Carol are joined in studio by Jonathan Huddleston from Grills of Mississippi to talk about grills and rubs and the best way to cook a brisket.

Guest: Jonathan Huddleston

Host(s): Malcolm White and Carol Palmer

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Catfish Fry

Mon, 06 May 2024 19:49:36 GMT

Guest: Katy Simmons Prosser

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Throwback to Felder Rushing

Mon, 29 Apr 2024 18:36:11 GMT

Topic: Malcolm and Carol were out of studio, so we decided to pull out a classic and relevant conversation with the Gestalt Gardener, horticulturist Felder Rushing, to talk about vegetable and herb gardens.

Guest: Felder Rushing

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Kentucky Derby + Beans???

Mon, 22 Apr 2024 19:00:00 GMT

Topic: Friends of the show Mona Nicolas, Executive Director of the USA International Ballet Competition joins as to discuss the upcoming annual Kentucky Derby Party coming up on May 4 at the Kennington Mansion in Belhaven, Jackson, MS as she discusses what goes into planning a big party like that to have the ultimate as authentic as possible Kentucky experience. Also joining us on the show is April McGreger, founder of The Farmer's Daughter comes on to follow up on a Cooking and Coping thread to discuss the difference between lima beans and butterbeans.

Guest: Mona Nicolas & April McGreger

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | 5 Year Anniversary Special

Mon, 15 Apr 2024 19:00:00 GMT

Topic: Happy 5 Year Anniversary to Mississippi's favorite food -centered radio program! Join Malcolm and Carol as they interview not one, not two, but three special guests to discuss local events that happened in your community!

Guest Interviewees: Java Chatman of MPB Think Radio discussing the 31st annual Juke Joint Festival experience from Clarksdale

Lisa "The Cooking Bride" Bynum food blogger and media personality

Kayland Partee, photographer and event planner, and Chef Justin "JB" Brown, personal chef and culinary expert as they promote their new supper club Dirty Napkins Supper Club

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Crawfish

Mon, 08 Apr 2024 16:29:30 GMT

Topic: Friend of the show Pat White (no relation to Malcolm) joins us to discuss all things crawfish on today's episode as we discuss how the season is going this year, ways you can season em, what sides you can serve at your boil, and more! Also joining us is Duggan's Seafood owner John Lester to discuss his experience this season,

Guest: Pat White & John Lester

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | April Fool's Day Special

Mon, 01 Apr 2024 17:52:37 GMT

Topic: Join Malcolm and Carol as they discuss post-Easter happenings as well as events coming up in your community! Chef Victoria "Tori" Loomis aka The Gathering' Girl on social media joins the show to promote Sipp & Savor coming up April 6 in Meridian as well as Mississippi Bluesman John Mohead promoting the 2024 Delta Rising event also on April 6th.

Guest: Chef Victoria "Gatherin' Girl" Loomis & John Mohead

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Easter Traditions

Mon, 25 Mar 2024 16:58:12 GMT

Topic: Dear friend of the show Tim Pierce returns to the show to discuss Easter Sunday food traditions as well as all things Easter in general as we rapidly approach Easter Weekend!

Guest: Tim Pierce

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Second Helpings

Fri, 22 Mar 2024 17:58:51 GMT

Topic: Java revisits some of Malcolm and Carol's tastiest conversations and grabs a second helping of food related subjects like tuna melts and cookbooks in this drive time episode.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Mixed Bag Episode

Mon, 11 Mar 2024 16:47:03 GMT

Topic: Malcolm, Carol, and Java discuss a variety of food related subjects, from the Walter Museum of Art's food to tips on how to perfect your own comeback sauce, we look to have you covered in the world of southern cooking!

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Lena Pizza + Bagels

Mon, 04 Mar 2024 17:21:52 GMT

Topic: Dear friend of the show Tim Pierce returns to the show to discuss Easter Sunday food traditions as well as all things Easter in general as we rapidly approach Easter Weekend!

Guest(s): Tim Pierce

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Jackson Restaurant Week

Mon, 26 Feb 2024 18:00:00 GMT

Topic: The city of Jackson is known, of course, as the City of Soul with rich history and culture and fantastic food. With nationally recognized restaurants and chefs, Jackson is front and center in the Mississippi culinary conversation. Joining us today to talk about that, the Jackson Restaurant Week, and other topics is Reshonda Perryman of Visit Jackson. Also with us today is one of our faves, Chef Enrika Williams to talk about what's going on in Jackson's culinary culture and in her world.

Guest(s): Phil Stamps, Reshonda Perryman, Nick Wallace, and Enrika Williams

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Toni Tipton-Martin

Mon, 19 Feb 2024 19:13:17 GMT

Toni Tipton-Martin is a renowned food and culinary historian, journalist, and author known for her work in celebrating African American culinary heritage. She joined Deep South Dining to share about her career in food and details on her latest book, Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book: Cocktails from Two Centuries of African American Cookbooks.

Guest(s): Toni Tipton-Martin

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Thank You, Please Come Again

Mon, 12 Feb 2024 22:55:54 GMT

Topic: Gas stations in the south are places where you can fuel your car, catch up with the neighborhood news, and get some of the best grub around... Mississippi native Kate Medley's new book, "Thank You, Please Come Again" takes a look at how these service stations help fuel the south in more ways than one. Today, we'll hear from Kate about her travels throughout the south picking up stories and photos from this service station, that conveince store and this quick-stop!

Guest(s): Kate Medley

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | The Big Apple Inn and Their Pig Ear Sandwich

Mon, 05 Feb 2024 20:30:00 GMT

Topic: When it comes to restaurants that have a history, community, and service behind them, and of course good food, we think about The Big Apple Inn in Jackson on Farish Street. It's Black History Month here in February, and today we are excited to have an old friend - owner and storyteller Geno Lee will join us to talk about the history of Farish Street, The Big Apple Inn, and of course to highlight Black History Month.

Guest(s): Geno Lee

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Sicily with Elaine Trigiani

Mon, 29 Jan 2024 20:42:25 GMT

Topic: Today we have our very special friend from Italy - Elaine Trigiani will join us after 20 years in Italy. She has designed experiences in the olive oil business, and she's going to tell us all about that.

Guest(s): Elaine Trigiani

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Mardi Gras and King Cake

Mon, 22 Jan 2024 19:27:53 GMT

Topic: The South has a flavor profile that really sets it apart from other parts of the country. Chef Ernest Foundas is combining those flavors with ingredients from the South Pacific to create dishes for his New Orleans restaurant Suis Generis. Also with fresh ingredients he grows on his farm and food lab in Pearlington, Mississippi.

Guest(s): Chefs Ernest Foundas and Jeff Good

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Start the Year Off Right

Mon, 08 Jan 2024 19:42:43 GMT

Topic: With each change of the calendar, there is a chance to start fresh and new chapters of your life in and out of your kitchen. To start the year off right, we will talk about creating good kitchen habits, must-have kitchen utensils, and what food-trends you will want to try in 2024.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Mississippi Mornings by Robert St. John

Mon, 18 Dec 2023 19:42:03 GMT

Topic: Today we welcome one of our great friends Robert St. John to the show. He is synonymous with great eating and great writing about food and keeping Mississippians fed with his charity Extra Table and many restaurants across the state. He is well known for serving Mississippi's culinary needs.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): Robert St. John

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Hannukah Dining & Holiday Advice

Mon, 11 Dec 2023 20:11:07 GMT

Topic: It's December and we are celebrating the holidays. With the Festival of Lights underway, we will hear about sweet potato latkes, and to help celebrate Hanukkah, we will also talk with our good friend Joe Sherman about what the foodie in your world is looking for during this holiday season. Is it the fluicer? Is it cast iron? Or is it something a little more high-tech?

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): Joe Sherman

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Eudora's Mississippi Brasserie

Mon, 04 Dec 2023 19:55:46 GMT

Topic: Today we share our first show of December with one of the newest restaurants in the Jackson area - Eudora's Mississippi Brasserie. And being the first restaurant in Mississippi to be a living wage certified owner, Tyler Alford joins us later in the show.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): Tyler Alford

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Francis Lam & Turkey Confidential

Mon, 20 Nov 2023 19:59:32 GMT

Topic: Just a few days away from Thanksgiving festivities, we will share a few last-minute tips, dive into a Craig Claiborne Thanksgiving story, and share a conversation with Francis Lam - the host of Splendid Table and Turkey Confidential, which airs on MPB Thanksgiving morning at 9 am.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): Craig Claiborne, and Francis Lam

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Preparing Turkey (Or Other Birds) for Thanksgiving

Mon, 13 Nov 2023 17:38:17 GMT

Topic: Now the countdown continues to the biggest and most involved meal of the year. Do you have your turkey, or will you even serve turkey this year? Today we will continue turkey talk, talking about the many ways to prepare this traditional bird, and what you can serve in its place if you want to switch things up.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): Joe Sherman

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Stress-Free Thanksgiving

Mon, 06 Nov 2023 19:51:35 GMT

Topic: On the show today, we continue to talk about Thanksgiving and the Thanksgiving Countdown with some holiday tips to keep the season as stress-free as possible. Also, we share a conversation with Dr. Susan Buttross about dealing with anxiety that often comes with this time of year.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): Dr. Susan Buttross

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Tim Pierce Talks Thanksgiving

Mon, 30 Oct 2023 18:42:12 GMT

Topic: This morning is a special drive time episode of Deep South Dining. With October ending, it is time to talk about the upcoming holiday season. So we welcome back to the show the talented Tim Pierce to talk about his Thanksgiving table and his mother's classic cornbread dressing. Later in the show, we are joined by Representative Jill Ford to discuss Thanksgiving food preferences.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): Representative Jill Ford, and Tim Pierce

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Sothern Miss's Cookbook Project

Mon, 23 Oct 2023 18:44:00 GMT

Topic: The cookbook, when done right, is more than just a collection of recipes. It can serve as a time capsule for a certain time period or as a keeper of a region's history. The Mississippi Community Cookbook Project at the University of Southern Mississippi helps preserve the stories found between the recipes, and today we will have Jennifer Brannock and Andrew Haley join us to talk about the Cookbook Project.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): Jennifer Brannock and Andrew Haley

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Mississippi Hills Farm-to-Fork Foodie Trail

Mon, 16 Oct 2023 20:24:08 GMT

Mississippi is full of rich history, and if look close enough, you'll find a trail for that. From the Blues Trail, to the Writer's Trail, to the Tamale Trail, we have all sorts of culinary story-telling going on with our trails. Today on the show, we talk to Rachel Carter about the new Farm-to-Fork Foodie Trail, highlighted in the Mississippi Hills Heritage area, representing a distinctive cultural landscape, this area has a flavor all to it's own. We'll also talk about flour and how long flour keeps, how to take care of your flower and we'll research and talk to experts about the best time to eat dinner.

Host(s): Malcolm White, Carol Palmer, and Kevin Farrell.

Guest(s): Rachel Carter with the Mississippi Hills Farm-to-Fork Foodie Trail.

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Tailgating Tips with Eddie Wright

Mon, 09 Oct 2023 19:46:14 GMT

Topic: Well football and barbecue go hand in hand with fall, and also the State Fair and fried Oreos as well. Today we will talk about all of that with tailgating tips to keep your gameday grub exciting and not dry, stale, or dull. We welcome back Eddie Wright to talk about tailgating and barbecuing and grilling.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): Eddie Wright from Eddie Wright's Barbecue

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | The Flavors of Fall

Mon, 02 Oct 2023 19:02:53 GMT

Topic: Can you believe that it's already October? The Fall season is slowly getting into place. The State Fair is all set up and ready to rock at the fairgrounds. The flavors of fall are upon us including pumpkin spice. We've got football, tailgates, and bon fires, things are going good - it's almost Autumn.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): Joe Sherman

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | South of Somewhere with Author Dale Gray

Mon, 25 Sep 2023 19:00:33 GMT

Topic: Today, our special guest is cookbook author Dale Gray who takes readers and home cooks to a very unique culinary tour to the south in her new cookbook South of Somewhere. From South Africa to South Korea and now the American South, Dale shares her love for food and culture by chronicling her path across the globe.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): Enrika Williams, and Dale Gray

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Extra Table

Mon, 18 Sep 2023 18:58:47 GMT

Topic: Today we share what's going on in our world and hopefully hear from you. Then Robert St. John joins in the second part of the show to talk about his charity Extra Table.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): Robert St. John

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Barbeque with Ed Mitchell's Son Ryan Mitchell

Mon, 11 Sep 2023 19:08:59 GMT

Topic: The topic of barbecue is vast and wide and can cover a lot of ground, but the story of barbecue is not complete without including the story of North Carolina pit master Ed Mitchell, so today we welcome his son Ryan Mitchell - co-author of the new cookbook Ed Mitchell's Barbecue.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): Enrika Williams, and Ryan Mitchell

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Le Bakery (Biloxi) & Stafford Shurden

Mon, 28 Aug 2023 16:15:12 GMT

Topic: Today on the show, we welcome back our good friend Stafford Shurden from up in the Mississippi Delta, not only a farmer, a restaurateur, and judge, but he travels up and down the road searching for the best gas station grub. Also, from Biloxi, Sue Nguyen from the legendary Le Bakery - the po boy place with the Asian flare on a traditional po boy.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): Sue Nguyen, and Stafford Shurden

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Elaine Trigiani's Italian Experience

Mon, 21 Aug 2023 17:37:21 GMT

Topic: Today we're taking a trip to Italy with Mississippi's very own Elaine Trigiani (Travel in Italy | Elaine Trigiani experience Italy). After 20 years in Italy, Elaine has designed an experience that brings Italian food, art, and culture to people all over the world. We also welcome back Joe Sherman to talk about what he has gleaned from his years of friendship with Elaine - cooking and travelling. We're talking pasta, wine, and olive oil, and how Elaine keeps her Mississippi roots in her Italian kitchen.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): Elaine Trigiani, and Joe Sherman

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Cook Books at the Mississippi Book Festival & The Apron Museum

Mon, 14 Aug 2023 19:00:47 GMT

Topic: This weekend, the Mississippi Book Festival kicks off. It is known as the Literary Lawn Party of Mississippi and is always a great showcase of southern culture. We'll build upon that and Mississippi's great literary traditions by talking about cook books and books about foodways with general manager Lynn Roberts of Square Books in Oxford. Also we will travel to Iuka and visit the Apron Museum with founder Carolynn Terry.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): Lynn Roberts, and Carolynn Terry

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Pies with Stacey Mei Yan Fong & TinyChefSimms

Mon, 31 Jul 2023 18:45:48 GMT

Topic: Food tells a story and depending on who you ask you might get a different answer about the same dish. The cookbook 50 Pies, 50 States gives us some of those stories and how pie can share in all of its forms. Author Stacey Mei Yan Fong joins us to talk about her journey across America through pie. Then we chat with the youngest guest to date on Deep South Dining. Simms Powell joins to talk about his early passion for food and cooking at such a young age.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): Stacey Mei Yan Fong, then Simms Powell

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Two Dog Farms & Tomato Sandwiches

Mon, 24 Jul 2023 19:29:08 GMT

Topic: Located in the hidden culinary hotbed of Flora, Mississippi, Two Dog Farms sends produce to restaurants all across Mississippi and even New Orleans. Joining us today is Dorothy Killen - one half of the husband-and-wife team that runs Two Dog Farms.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): Dorothy Killen and Hazel Killen

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Hulu Found Mississippi Soul Food

Mon, 17 Jul 2023 19:17:05 GMT

Topic: The history of the city of Natchez holds some of the deepest and richest history of our state. It is, in fact, the original creative economy. Today we will dive into that rich culinary history with Chef Jarita Frazier-King, who was recently featured on the Hulu docu-series "Searching for Soul Food."

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): Chef Enrika Williams, and Chef Jarita Frazier-King from the Natchez Heritage School of Cooking

Email: food@mpbonline.org.

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Deep South Dining | Gleaning to End Hunger

Mon, 10 Jul 2023 19:28:08 GMT

Topic: Gleaning plays a vital role in Mississippi by addressing food insecurity, reducing food waste, and supporting local agriculture. So from the Society of Saint Andrew, we talk with Langston Moore about gleaning and how you can get involved.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): Chef Enrika Williams, and Langston Moore, Society of Saint Andrew (EndHunger.org) Regional Director for Mississippi

Email: food@mpbonline.org.

Photo Credits from Volunteer Roles on EndHunger.org

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Deep South Dining | Independence Day Hot Dogs

Mon, 03 Jul 2023 16:10:02 GMT

Topic: The Fourth of July is tomorrow, so today we talk about celebrations and the good summertime food across the American south.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Email: food@mpbonline.org.

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Deep South Dining | Radish

Mon, 26 Jun 2023 19:05:07 GMT

Topic: Today we talk to William Rester of Radish, a Gulf Coast restaurant serving up fresh Gulf Coast flavors right in the heart of Long Beach.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): William Rester

Email: food@mpbonline.org.

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Deep South Dining | The Sauce Maven - Natalie Keng

Mon, 12 Jun 2023 19:16:35 GMT

Topic: Natalie Keng, the Sauce Maven, joins us to discuss her ventures in combining the flavors of the Deep South with those of her Chinese heritage.

Host(s): Malcolm White, Carol Palmer, and Java Chatman

Guest(s): Chef Natalie Keng

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Mississippi's Own Chef Nick Wallace

Mon, 05 Jun 2023 18:44:54 GMT

Topic: Nick Wallace joins to talk about what it means to represent Mississippi and the culture of southern flavor on an international culinary stage.

Host(s): Malcolm White, Joe Sherman, and Java Chatman

Guest(s): Chef Nick Wallace

Email: food@mpbonline.org.

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Deep South Dining | Carol's Pork Chop Club

Mon, 22 May 2023 18:43:55 GMT

Topic: Today on the show is Open Topic. Tell us what's been cooking in your kitchen, what you're eating, or what you're planning. We also talk about sell by dates - do they really matter or are they just made up?

Host(s): Malcolm White, Carol Palmer and Java Chatman

Email: food@mpbonline.org.

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Deep South Dining | Barbeque Tips

Tue, 16 May 2023 19:24:31 GMT

Topic: Summer is here, and the barbeque grills need to be cleaned and readied for the smoking and grilling. Eddie Wright joins us to talk about barbeque tips.

Host(s): Malcolm White, Carol Palmer and Java Chatman

Guest(s): Eddie Wright

Email: food@mpbonline.org.

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Deep South Dining | The Big Coronation Lunch

Mon, 08 May 2023 19:33:49 GMT

Topic: Being more resourceful in the kitchen is something that can save you both time and money when preparing your next meal. Today, we'll talk about the Lunch at the Coronation, and tips on how to be more resourceful in the kitchen - leftovers, food swaps, and the perfect dishes that you can make.

Host(s): Malcolm White, Carol Palmer and Java Chatman

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | May is National Barbeque Month

Mon, 01 May 2023 17:40:26 GMT

Host(s): Carol Palmer and Java Chatman

Guest: Chef Enrika Williams

Email: food@mpbonline.org.

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Deep South Dining | Spring Eats featuring Felder Rushing

Mon, 17 Apr 2023 22:53:35 GMT

Topic: Today, we are venturing from the kitchen to the garden to add some fresh and homegrown flavors to our spring dishes. Felder Rushing, the Gestalt Gardener, stops by to talk about fresh spring produce, maintaining an herb garden, and other edible flowers. Also, we will talk peppers, grits, and whatever is on your culinary mind.

Host(s): Malcolm White, Carol Palmer and Java Chatman

Email: food@mpbonline.org.

Hosted on Acast. See acast.com/privacy for more information.

Deep South Dining | Easter in the Deep South

Mon, 03 Apr 2023 18:05:34 GMT

Topic: Today, we're diving into the flavors of Easter and Spring, from classic Southern dishes to the unique traditions that make this holiday so special. From glazed ham and deviled eggs to sweet potato casserole and hot cross buns, Easter dinner is a time-honored feast that brings family and community together to celebrate the season of renewal. So, get ready to savor the flavors of Easter in the Deep South and remember Spring has sprung.

Host(s): Malcolm White, Carol Palmer and Java Chatman

Email: food@mpbonline.org.

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Deep South Dining | International Women's History Month with Chef Enrika Williams & Chef Po

Mon, 27 Mar 2023 18:31:56 GMT

Topic: March is International Women’s History Month and from chefs and restaurant owners to food bloggers and cookbook authors, inspiring women have always defied the odds and broken down barriers in this traditionally male-dominated industry. Today we talk with two of these women Chef Enrika Williams and Chef Po. They are here to share their story and help highlight some of the women who have inspired them.

Host(s): Malcolm White, Carol Palmer and Java Chatman

Email: food@mpbonline.org.

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Deep South Dining | Spring Flavors & Food Waste with Tim Pierce

Mon, 20 Mar 2023 15:49:53 GMT

Host(s): Malcolm White, Carol Palmer and Java Chatman

Guest(s): Tim Pierce

Topic: Believe it or not, today is the spring equinox and the first day of spring. It is time to bring on the wonderful fresh flavors of the new season and shed all of those winter time habits. So, we will talk about these spring flavors and one of the hottest topics in the culinary world: Food waste and how a change in mind state could make all the difference. And as always, we want to hear about what you are cooking in your kitchen.

Article Link: https://www.washingtonpost.com/opinions/2023/03/13/food-waste-problem/?wpisrc=nl_opinions

Email: food@mpbonline.org.

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Deep South Dining | Extra Table and LaCour Kitchen & Bar French Americano Bistro

Mon, 13 Mar 2023 22:46:21 GMT

Host(s): Java Chatman, Carol Palmer & Joe Sherman (Guest Host)

Topic: Mississippi is known for many things, its great music and being the home of the blues, its generous and hospitable people, and great food around every corner. Today we talk with the people of Extra Table who are looking for generous people to help with their annual March of the Mayors and one of Jackson’s newest restaurants, LaCour, knowns as one of our best kept secrets. And as always, we want to know what’s happening in your kitchen...

Email: food@mpbonline.org.

If you enjoyed listening to this podcast, please consider making a contribution to MPB: https://donate.mpbfoundation.org/mspb/podcast.

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Deep South Dining | Biscuiteer, Chef Scott Peacock

Tue, 07 Mar 2023 00:00:31 GMT

Host(s): Malcolm White & Joe Sherman (Guest Host)

Guests: Chef Scott Peacock

Topics Discussed: Biscuits & more.

Email: food@mpbonline.org.

If you enjoyed listening to this podcast, please consider making a contribution to MPB: https://donate.mpbfoundation.org/mspb/podcast.

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Deep South Dining | What Are You Eating?

Mon, 27 Feb 2023 18:53:40 GMT

February is a month that's full of flavors we love from savory stews to rich chocolate desserts, but today we are bringing it all to a close. Today on the show we will talk recent food headlines, latest cooking hacks, and whatever is on your culinary mind. Also how do you feel about cooking rice in the microwave? Let’s discuss. And as always, we love to know what’s happening in your kitchen. Email: food@mpbonline.org.

If you enjoyed listening to this podcast, please consider making a contribution to MPB: https://donate.mpbfoundation.org/mspb/podcast.

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Deep South Dining | Mardi Gras King Cakes & More

Mon, 13 Feb 2023 23:21:58 GMT

Host(s): Malcolm White & Joe Sherman (Guest Host)

Guests: Elaine Trigiani, Jeff Good, Katie Leach

Topics Discussed: Olive Oils, Cooking One Dish, All Things Italian Food, King Cakes & more.

Email: food@mpbonline.org.

If you enjoyed listening to this podcast, please consider making a contribution to MPB: https://donate.mpbfoundation.org/mspb/podcast.

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Deep South Dining | February Celebrations

Mon, 06 Feb 2023 23:55:52 GMT

February is upon us and filled with many things to celebrate. Valentine’s Day is to celebrate the one’s we love, Black History Month will celebrate the achievements of African Americans all month long and Super Bowl Sunday will celebrate our love for the over a billion chicken wings that will be consumed on that day. With plenty to discuss from our kitchen to yours. It’s time to talk food with Malcolm White & Carol Palmer.

Email the show: food@mpbonline.org.

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Deep South Dining | James Beard Foundation Award Mississippi Semi-Finalists

Mon, 30 Jan 2023 23:36:13 GMT

The James Beard Foundation's mission is to celebrate, support and elevate the people behind America's food culture. And once again, Mississippi is being recognized as a leader in that culture. Today Malcolm White & Carol Palmer talk with James Beard Foundation Award semi-finalists, Chef Hunter Evans from the restaurant Elvie's and Sofia Mohammed from Sambou's African Kitchen.

Email the show: food@mpbonline.org.

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Deep South Dining | Stamps Super Burgers

Tue, 24 Jan 2023 00:44:19 GMT

Now the new year is upon us and just like the changing of the calendar, the latest food trends of the year are here to tease your tastebuds in 2023. But unlike changing fads, tried and true flavors like Stamps Super Burgers, who have been serving some of the best burgers in Jackson for decades, seem to just be getting better with time. Third-generation owner, Phil Stamps II, joins the show to talk about the restaurant's delicious history with hosts Java Chatman, Carol Palmer and Joe Sherman.

Email the show: food@mpbonline.org.

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Deep South Dining | 2023 Kick-Off

Mon, 09 Jan 2023 22:36:51 GMT

With each change of the calendar there is a chance for a fresh start, and new chapters in your life, in and out of your kitchen. To start the year off right, Malcolm White & Carol Palmer talk about creating new, good kitchen habits, how to make meal prep easier, and what food trends they'll be giving a try in 2023.

Email the show: food@mpbonline.org.

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Deep South Dining | 2022 Wrap-Up

Mon, 19 Dec 2022 21:48:45 GMT

Today on the show, we are wrapping up 2022 with a look back at some highlights from the year. From guests to recipes, 2022 has been an fun year and we want to hear about your favorite moments from our show and from your kitchen. Also, we will share a few more gift ideas, as the holidays approach, for the food enthusiast in your life. And as always, we'd love to hear from you, what's going on with your family in your kitchen and the holidays.

Email the show to share your leftover experiences and the future of Christmas coming around the corner: food@mpbonline.org.

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Deep South Dining | Sunflower Oven Co-Op Bakery & Seafood with Thomas Williams

Mon, 12 Dec 2022 21:22:14 GMT

Today Malcolm White & Carol Palmer are baking bread and breaking bread with the Sunflower Oven Co-Op Bakery folks, who focus on people. Their breads are sourdough, their flour is grown and milled in the south, and their workers collectively own the bakery. To share the story of the Sunflower Oven Co-Op Bakery, we welcome both Betsey Bruening and Robert Robby Raymond. Also, from Nashville Tennessee, Thomas Williams joins the show morning to talk about seafood and all kinds of other stuff!

Email the show to share your leftover experiences, your Thanksgiving spread and the future of Christmas coming around the corner: food@mpbonline.org.

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Deep South Dining | Post-Thanksgiving Dining

Mon, 28 Nov 2022 23:03:46 GMT

Now that you have had your fill of turkey and dressing, turkey sandwiches, ham sandwiches, turkey pot pie, leftover casseroles, gumbo and dressing waffles, today Joe Sherman joins Malcolm White & Carol Palmer as they look forward to the upcoming meals for this holiday season.

Email the show to share your leftover experiences, your Thanksgiving spread and the future of Christmas coming around the corner: food@mpbonline.org.

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Deep South Dining | Thanksgiving Friendsgiving with LeAnne Doss Gault and Chef Enrika Williams

Mon, 21 Nov 2022 18:21:26 GMT

Thanksgiving is a season of harvest, a time to come together, share and to unite. Carol Palmer and Malcolm White continue their Thanksgiving countdown, with a true Friendsgiving style conversation. Friends LeAnne Doss Gault and Chef Enrika Williams join the conversation to talk Thanksgiving, pie baking tips, Thanksgiving memories and favorite side dishes.

Email the show: food@mpbonline.org.

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Deep South Dining | Thanksgiving Countdown with Eddie Wright & Sherry Lucas

Mon, 14 Nov 2022 17:17:33 GMT

Today on the show Carol Puckett and Malcolm White continue to talk about the Thanksgiving countdown and do some turkey talk. Centering their attention around smoked meats and how to cook your bird, Eddie Wright from Eddie Wright BBQ joins the show and food and culture writer Sherry Lucas stops in to talk about the misunderstood but amazing persimmon. Do you love, hate or know anything about persimmons? How are you going to cook your bird? Email the show: food@mpbonline.org.

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Deep South Dining | Thanksgiving Jump-Start with Tim Pierce

Mon, 07 Nov 2022 23:46:35 GMT

Today Malcolm White and Carol Palmer sit down with Tim Pierce, from Memphis Kitchen, to jump start the conversation on Thanksgiving, from turkey, to sides, and of course his mothers famous cornbread dressing!

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Deep South Dining | Holiday Season Kick-Off with Martha Allen & Chef Chaz Lindsay

Mon, 31 Oct 2022 22:45:44 GMT

Welcome to the show all about the culture of southern flavor and the folks who love to stir the boiling cauldron in late October for Halloween. Malcolm White and Carol Palmer kick off the holiday season with guest Martha Allen, Executive Director of Extra Table, discussing her and Robert St. John's efforts to provide for a blessed and nutritious meal for everyone during the holiday season. Chef Chaz Lindsay also joins the show to talk about starting a new restaurant and bringing Italian flavors to Jackson.

Email the show: food@mpbonline.org.

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Deep South Dining | Brian Noyes: Red Truck Rural Bakery

Mon, 24 Oct 2022 20:27:42 GMT

Malcolm White and Carol Palmer welcome Brian Noyes from the Red Truck Rural Bakery in Warrenton, VA, to talk about his newest cookbook "The Red Truck Bakery Farm House Cookbook," baking for himself, and baking for former Presidents.

Email the show: food@mpbonline.org.

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Deep South Dining | Vishwesh Bhatt: "I Am From Here: Stories and Recipes from a Southern Chef"

Mon, 17 Oct 2022 22:08:04 GMT

Malcolm White and Carol Palmer welcome James Beard Foundation Award Winner and Executive Chef at Snackbar in Oxford, Vishwesh Bhatt, to talk about his new cookbook "I Am From Here: Stories and Recipes from a Southern Chef."

Email the show: food@mpbonline.org.

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Deep South Dining | Sambous African Kitchen

Mon, 10 Oct 2022 17:50:55 GMT

Malcolm White and Carol Palmer guide you through Mississippi's vast and wonderful foodways landscape with special guest, Joseph Sambous, owner of Sambous African Kitchen in Jackson, MS. Quickly becoming a destination for Gambian delights, Sambous African Kitchen serves authentic African cuisine and is a hub for African and American communities in the region.

Email the show: food@mpbonline.org.

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Deep South Dining | Drive Time - Fall 2022

Mon, 03 Oct 2022 20:42:56 GMT

Today, Malcolm White and Carol Palmer host a special drive time episode featuring MPB's very own, "Fit to Eat," Chef Rob Stinson.

If you enjoyed listening to this podcast, please consider making a contribution to MPB: https://donate.mpbfoundation.org/mspb/podcast.

Email the show: food@mpbonline.org.

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Deep South Dining | A Day In Flora

Mon, 26 Sep 2022 22:57:48 GMT

Located in Madison County, the town of Flora has recently become a mecca for foodies who want big, delicious flavors with small-town appeal. In this episode, Malcolm and Carol spend the day in Flora talking and eating with some of the restaurant owners, farmers, and chefs that have made Flora a destination for good food. Recorded inside Dave's Triple B's, which sits next to the Flora train tracks, Deep South Dining welcomes Chef David Raines (The Flora Butcher, Raines Cellars), Leah Bailey (Salad Days), Meredith Carter (Railroad Pizza), and Teresa Sones (Bless This Food) to the table to share and show off the delicious side of Flora.

Email the show: food@mpbonline.org.

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Deep South Dining | Peanuts

Mon, 19 Sep 2022 18:04:29 GMT

Peanuts are grown in almost half of Mississippi's 82 counties. They are being bought by the bushel, by bags, and on the side of the road. They are nutritious and include antioxidants, iron, magnesium, fiber and they taste good! No matter if you boil them, roast them, or eat them raw, today Malcolm White and Carol Palmer discuss all things peanuts with a touch of peach talk!

Email the show: food@mpbonline.org.

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Deep South Dining | Fall Favorites with April McGreger

Mon, 12 Sep 2022 18:20:44 GMT

It's mid September and many kitchens are influx, summer is coming to a close, and it is time for fall favorites like hearty soups and stews. April McGreger joins Malcolm White and Carol Palmer to talk about what's going on in her kitchen, and how she is readying for the fall season.

Email the show: food@mpbonline.org.

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Deep South Dining | Catfish with Katy Simmons Prosser

Mon, 29 Aug 2022 22:11:12 GMT

Catfish is a signature dish of Mississippi and with the right sides, it can turn into a fancy or casual dinner that becomes a southern classic. August is coming to a close, but as it is, we celebrate national catfish month. Katy Simmons Prosser of the Simmons Catfish Family in Yazoo city, joins Malcolm White and Carol Palmer to talk catfish and cooking in this episode.

Email the show: food@mpbonline.org.

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Deep South Dining | Ribs with Eddie Wright BBQ

Mon, 22 Aug 2022 18:43:14 GMT

Veteran owned and operated, Eddie Wright BBQ is one of Central Mississippi’s newest and highly visible pit masters on the circuit. Today, Eddie Wright, owner of Eddie Wright BBQ, sits down with Carol Puckett and Malcolm White to talk ribs.

Email the show: food@mpbonline.org.

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Deep South Dining | Air Fryers & Campbell's Bakery with Damien Cavicchi

Mon, 15 Aug 2022 18:06:47 GMT

Since 1962, Campbell's Bakery has served sweet treats in the city of Jackson. Today, Carol Puckett and Malcolm White sit down with, Damien Cavicchi, the new owner of Campbell's Bakery and Janet Waggner, from Cooking and Coping, stops by to discuss air fryers. Email the show: food@mpbonline.org.

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Deep South Dining | Italy with Elaine

Mon, 08 Aug 2022 21:54:27 GMT

After 20 years in Italy, Elaine Trigiani has designed experiences that bring Italian foods and culture to people all over the world. Today on Deep South Dining Malcolm, Carol, and Elaine are talking pasta, and wine, and will even taste test olive oil. Elaine has managed to keep her Mississippi roots even while cooking in her Italian kitchen and bridges the gap with talk of mustard greens and okra. Also, zucchini is on the menu with its origins rooted in Italy, and August 8 being National Sneak Some Zucchini Onto Your Neighbor's Porch Day. Let's eat yall!

Show Links:

https://www.elainetrigiani.com/

https://www.elainetrigiani.com/recipes - Zucchini Parmigiana

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Deep South Dining | Coming Back for the Condiments

Mon, 01 Aug 2022 20:28:50 GMT

The right condiment can make a meal come together. The sauces and relishes used by Leanne Gault are not just for dipping and bring new flavor and textures to everyday staples. While Carol is still in Aspen, Leanne is back in the studio to talk about how she uses these various condiments in the kitchen. Also, in the hour, Malcolm, Carol, and Leanne fan out over their friend Taylor Bowen Ricketts from Fan and Johnny's. Let's eat y'all!

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Deep South Dining | LeAnne Stops By

Mon, 25 Jul 2022 20:31:00 GMT

As one of the architects of the Cooking & Coping Facebook group, LeAnne Doss Gault has always been a key part of Deep South Dining. With Carol visiting Aspen and joining the show via Skype, LeAnne joins Malcolm in the studio and comes bearing gifts. Also in the show, we check in with a true renaissance man Stafford Shurden about his tailgate gas station reviews, life on the farm, and the latest at his restaurant. Let's eat y'all!

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Deep South Dining | Fish Tales

Mon, 18 Jul 2022 16:14:56 GMT

Since 1973 Duggan’s Seafood has provided fresh seafood to the Jackson Metro Area and owner John Lester has also served as resident chef for some of the area’s finest restaurants. Among other things, this renaissance man knows his seafood and joins today’s show to talk about adding seafood to your summer plate and share stories from his many years of being a fresh seafood broker. Let's eat yall!

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Deep South Dining | The Food Connection

Mon, 11 Jul 2022 20:11:14 GMT

Throughout time food has always been a great connector. Gathering around a good meal can bring together new friends, different cultures, and even contrasting viewpoints. Today on Deep South Dining Malcolm and Carol bring together the Asian flavors of O Hashi Bowls and Sushi located in the Cultivation Food Hall in Jackson, another great Tim Pierce dinner party story, and the latest updates from your home kitchen. They also rave about finally being in the new studio after being away for some time. Let's eat, y'all!

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Deep South Dining | Italian Holiday

Mon, 27 Jun 2022 21:43:52 GMT

After a few weeks of unscheduled breaks, Deep South Dining is back with a new episode and our good friend Joe Sherman joins in on the fun. Carol and Joe talk about how their kitchens have transformed for summer and how Kewpie mayonnaise has popped up on the Cooking and Coping Facebook page. And while Malcolm is not in the studio he still takes time to join the show and talk about his recent trip to Italy. Describing some of the dishes he ate while on the Amalfi Coast, he also described his quest to eat like true Romans while in Rome. Let's eat y'all!

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Deep South Dining | Enrika Steps In

Mon, 06 Jun 2022 20:08:44 GMT

Chef Enrika Williams has always been a great friend of Deep South Dining and always has great stories to share about food and southern culture. With Carol Palmer out for the morning, Enrika steps in and updates Malcolm about her most recent adventures and kitchen happenings. The pair also talk about choosing ripe produce for the summer season and what makes a Juneteenth celebration table so special. They even talk with Felder Rushing about edible flowers and what is growing at the Mississippi Agriculture Museum. Let's eat y'all!

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Deep South Dining | Summer Sizzling

Mon, 23 May 2022 21:23:45 GMT

Summer is knocking at the door and Memorial Day serves as the ceremonial start to a time filled with backyard barbeques, crawfish boils, and fish fries. In the name of gathering Malcolm and Carol open the floor to hear about your summer plans and the latest happenings in your kitchen. They also share a recent delicious trip to oxford, open-face tomato sandwiches, and a new restaurant serving authentic African cuisine.

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Deep South Dining | National BBQ Day

Mon, 16 May 2022 17:36:17 GMT

May is National BBQ Month and May 16 is designated as National BBQ Day so we reached out to a few friends to talk good barbeque and everything in between. Eddie Wright from Eddie Wright BBQ calls in a gives great tips for the novice and pro griller alike. Then we hear from the prominent voice on black barbeque and author of Black Smoke, Adrian Miller. Also, Malcolm and Carol welcome more hot dog comments and interpretations.

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Deep South Dining | Hot Diggity Dog

Tue, 10 May 2022 18:44:05 GMT

The hot dog has always been a divisive food item. Then there is the debate on how to dress this all-American classic. Not the scheduled topic for this episode of Deep South Dining, but as good stewards of quality programing Malcolm White and Carol Puckett-Palmer give the people what they want. From simple mustard-only dogs to fully dressed or even bun less hotdogs, all hot dogs are represented during today's show. Let's eat yall!

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Deep South Dining | It Must Be May

Mon, 02 May 2022 21:21:41 GMT

May is National Barbeque Month and this is right on time for outside gatherings, neighborhood cookoff competitions, and napkin-filled barbeque joint visits. To talk some barbeque and pork rinds Malcolm and Carol chat with Donn Paul from Southern Recipe. Also throughout the show, they talk about dishes that are often associated with some upcoming events happening in May, namely Mothers Day, the Kentucky Derby, and Cinco De Mayo. And with the passing of a good friend and true son of Mississippi, Malcolm and Carol remember Bobby Cleveland. Let's eat y'all!

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Deep South Dining | Grits, Beans, and Things

Mon, 18 Apr 2022 18:02:50 GMT

With the newly married Carol Puckett-Palmer back in the studio, Malcolm White is reunited with his skillet buddy. After a quick catchup session about the recent events, they dive into a nice conversation about file gumbo and grits. How do you like your grits? Sweet or savory? Also, there is a section that gives lima beans their just due. Let's eat y'all!

Show Links:

The Ultimate Guide to Grits - Garden & Gun

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Deep South Dining | Southern Memories

Mon, 11 Apr 2022 20:41:19 GMT

Reconnecting with your southern roots is not always an easy thing, but when you have a guide like Deep South Dining it sort of all falls in place. While Carol is out getting hitched (yes, Carol got married!) Joe Sherman is back to chat it up with Malcolm about his latest kitchen adventures and upcoming Easter meal plans. Also in the studio are Charlotte Duck Pelton and her daughter Amanda who are on a road trip to reconnect with their Mississippi roots through food, experiences, and a stop at Deep South Dining. From lamb to ham and "the best-fried chicken in the world" from Mr. D's, this show is full of good vibes and hopefully inspires you to hit the road.

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Deep South Dining | Flavor Drive

Mon, 04 Apr 2022 17:50:21 GMT

While Malcolm White is out this week, Joe Sherman steps in and brings some Boston Cream goodies for Carol and Java. During this special pledge drive episode of Deep South Dining Carol, Joe and Java talk about food memories, the latest kitchen adventures, and a great food event coming to the Mississippi Arts and Entertainment Experience.

Show Links;

https://www.sippandsavor.com/

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Deep South Dining | Soups, Spring, and Shades of Green

Mon, 28 Mar 2022 20:50:44 GMT

Fresh from the streets of downtown Jackson Malcolm, Carol, and Java are back in the studio to recap a weekend of food and festivities. Before Hal's St. Paddy's Day Malcolm was not feeling well and went on an exclusive soup and saltine diet. As a remembrance of his brother Hal, Malcolm reads a bit about the healing properties of soup and how his brother became such a purveyor of soup. Later Carol shares her feelings about cold soups and why even fruit soups can be just as nourishing as one that is warm and hearty.

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Deep South Dining | Rooster & Wine Sauce

Thu, 24 Mar 2022 21:13:57 GMT

On this episode of Deep South Dining, Kevin Farrel fills in for Java and shares about his recent cookie baking experience. Malcolm and Carol dish about a recent dinner party and the delicious menu which included, coq au Vin. Also, they speak with one of Cooking & Coping top contributors, Tim Pierce. Let's eat y'all!

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Deep South Dining | Spring BBQ

Mon, 21 Mar 2022 19:21:09 GMT

The seasons have officially changed as Spring has finally arrived and there is no better activity to welcome this change than sparking up the grill for some great BBQ. So we welcome back Eddie Wright from Eddie Wright BBQ to share his favorite grilling and smoking techniques. Also in the show, Malcolm and Carol talk about a recent dinner party that served a delicious Boston cream pie and the upcoming March of the Mayors event by Extra Table.

Boston Cream Pie Recipe Link

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Deep South Dining | Cooking Rice with Mike Wagner

Mon, 07 Mar 2022 19:21:41 GMT

Mississippi is one top rice producers in the country and Two Brooks Farm keeps Mississippi rice full of flavor and plentiful with its sustainable farming practices. Owner and operator of Two Brooks Farm, Mike Wagner joins Malcolm White and Carol Puckett joins to talk about his rice and how simply giving it away has never been a problem. Also, we get a check-in from Vardaman's own April McGregor and her recent trip home.

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Deep South Dining | Mardi Gras in Drew

Mon, 28 Feb 2022 20:54:32 GMT

Just before all the King Cake is put away Malcolm White, Carol Puckett, and Java Chatman recall their time in the town of Drew for the 1st Lawnmower Mardi Gras Parade. Farmer, restaurant owner, gas station foodie, and former judge Stafford Shurden invented the trio to be a part of the festivities and a very delicious time was had by all. Also, as Black History Month comes to a close we hear from Adrian Miller about the role of African American chefs in the White House and highlight other black culinary figures such as Abby Fisher and Edna Lewis.

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Deep South Dining | Valentine at Sherman's

Mon, 14 Feb 2022 17:11:45 GMT

Today love is truly in the air because it is Valentine’s Day. Chocolate is in abundance, strawberries have been dipped, and most restaurants will be at capacity tonight. Stepping in for the absent Carol Puckett is our good friend Joe Sherman who provides some historical context about Valentine's Day, along with some sweet treats. Also during the show, Joe and Malcolm slide to Greenville and spotlight Sherman’s, which has been serving the community since 1947. Speaking with former owner Charles Sherman and current proprietor Allison Nimrod, we hear the history of a great delta eatery.

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Deep South Dining | Cooking with Chef Po

Mon, 07 Feb 2022 19:25:54 GMT

Chef Po is Delta-born, Jackson raised and her food is all Mississippi. Chef Po's Urban Cooking moves between private dinners, cooking for reality show stars, and educating the youth about eating healthy. Sitting down for the first time on Deep South Dining, Chef Po talks about her journey in the kitchen, recent projects, and her secret to moist cornbread. Also, Carol shares some very exciting news and talks about the latest happenings in their kitchen. Is anybody in the mood for soup? Let's eat y'all!

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Deep South Dining | Super January

Mon, 31 Jan 2022 16:00:00 GMT

January is coming to a close and with that comes a few culinary traditions. Tailgate favorites are making it to the living room with the Superbowl just around the corner. For the cookie lover, it is officially girl scout cookie season. and did you know that Little Debbie is coming to your grocery store ice cream aisle? Friend of the show, Elizabeth Heiskell gives us the scoop (pun intended) about the new Little Debbie ice cream flavors. Also, Malcolm and Carol talk about the latest happenings in their kitchen. Let's eat y'all!

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Deep South Dining | Fresh Eggs & Stafford Shurden

Mon, 24 Jan 2022 19:42:43 GMT

Friend of the show Stafford Shurden joins Malcolm and Carol to talk about his latest adventures.

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Deep South Dining | Fresh Fish & Oysters

Mon, 10 Jan 2022 20:30:57 GMT

Fresh seafood can be taken for granted when living in a coastal city or major metropolitan city, but with advancements in refrigeration and freezing, fresh seafood is just a call or mouse click away. Today Malcolm and Carol talk about ways of getting fresh seafood on your plate no matter how land-locked you are. Also, they share tips for purchasing the best fish and seafood from your local grocery store. Additionally, they chat with Anita Arguelles from the French Hermit Oyster Company about their Mississippi-raised oysters and the flavor profile that landed them in Garden & Gun magazine. Let's eat y'all!

Show Links:

A State-by-State Guide to the South’s 35 Best Oysters

5 Tips for Buying Fresh Fish at the Grocery Store

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Deep South Dining | Food Resolutions & Mr. D

Mon, 03 Jan 2022 17:58:55 GMT

Malcolm and Carol are back in the studio and are excited to start another delicious year of Deep South Dining. The first guest for the new year is the one and only Arthur Davis, affectionally known as Mr. D to everyone who visits his Old Country Store in Lorman. He talks about what it takes to have fried chicken that chef Alton Brown called the best he has ever tasted and his love for what Mississippi Public Broadcasting has to offer. Also throughout the show, Malcolm and Carol share about their upcoming new year food resolutions and which food trends for 2022 will they dive into. Let's eat y'all!

Show Links :

Old Country Store

New Year's Resolutions Only a Southerner Would Make - Southern Living Magazine

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Deep South Dining | Holiday Wrap-up

Mon, 20 Dec 2021 22:01:54 GMT

The holidays are always better with friends, so today Malcolm and Carol invited a few friends to chat with on their last live show of 2021. In-studio Chef Enrika Williams talks about taking a break during the holiday season when it is a really busy time for the hospitality industry. Also Robert St. John takes some time out of his busy schedule of managing restaurants, heading the charity Extra Table, and current book tour (Walter Anderson: The Extraordinary Life and Art of the Islander) to talk about what kept him going in 2021. Then to wrap up the show we hear about some great Christmas memories from some very familiar voices. Happy Holiday's y'all!

Delta Cheese Roll

(courtesy of Joe Sherman)

Ingredients:

1 jar Old English
10 oz. Cracker Barrel extra-sharp cheese (Must grate)
6 oz. cream cheese (approximately)
8 oz. Velveeta
1 clove garlic- minced

To taste:

Lea & Perrin's (I use a lot)
Tabasco (add 5-6 splashes at a time)
Cayenne (add about 1/4 t. at a time)
Paprika (to roll)

Directions:

Let cheese soften. Combine in a mixing bowl. It is much smoother if you use the mixer on low. You will have to stop from time to time and scrape it off the blades back into the bowl. Add seasonings. Taste as you go. After seasoning and mixing, put it in the fridge to firm, so it will roll.

Spread paprika out on waxed paper. Take a baseball size of cheese and roll it through the Paprika into a log until fully covered. Wrap in wax paper and place foil on the outside. Keeps about 3 weeks.

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Deep South Dining | A Refresher Course

Mon, 13 Dec 2021 16:00:00 GMT

One of the best aspects of The Holiday Season is gathering with family, friends, and great food. From light hour d'oeuvres to sitting down to a formal holiday gathering is a great time to show gratitude and thanks for the season. Today we will be joined by Tim Pierce, one of our favorite contributors on Cooking and Coping, to talk about showing gratitude during this season and how to remember your manners after not gathering for quite some time.

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Deep South Dining | Giving Tyme

Mon, 06 Dec 2021 16:00:00 GMT

A cookbook can be a thoughtful gift, especially when it contains more than just recipes. The right cookbook can be a window into a culture, period in time, and exotic flavors. Katie Molpus from Lemuria Books (Jackson, MS) joins Deep South Dining to talk about what books would make a great gift for the food enthusiast in your life. Also in this episode, Malcolm and Carol talk about the latest in 3D meat printing, turkey gumbo, and snackle boxes. Let's eat y'all!

Link:

15 Cookbooks That Make Us Better Cooks and Expand Our Culinary Perspectives

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Deep South Dining | After Giving Thanks

Mon, 29 Nov 2021 16:00:01 GMT

The hustle of Thanksgiving is done. Maybe your leftovers are too. If not, guest April McGregor has some ideas for your leftover turkey and are in the mood for gumbo. A favorite of Malcolm's, April talks through her turkey gumbo recipe, and Carol asks about other leftover ideas with cranberry sauce and dressing. Also, the Deep South Dining crystal ball is sharing predictions about the upcoming food trends of 2022.

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Deep South Dining | Giving Thanks

Mon, 22 Nov 2021 16:00:00 GMT

The countdown to Thanksgiving is winding down and final preparations are happening. Today Malcolm and Java are without their skillet buddy Carol but get a very special call-in guest to help with the show. Also, Malcolm schools Java on the particulars of a wet salad and why adding a little something extra to your traditional Thanksgiving dressing won't hurt. From pillowcase turkeys to macaroni & cheese and everything in between, the table is set for a very thankful Thanksgiving. Let's eat y'all!

"The Best Sweet Potato Casserole" courtesy of Bob Yarbrough (Charlottesville, Virginia)

All good Southern cooks (and even those not so good) and eaters have a favorite sweet potato casserole recipe. Below is mine and this will mark the 30th consecutive year I’ve baked it for our Thanksgiving celebration. This year I’ll make a half recipe. I’m afraid if we don’t have this dish, I’ll hear from Stacy’s attorney. For those of you who need the fluffy white things on top of your sweet potatoes, I’m sorry. This recipe is marshmallow-free.

The recipe is found in a wonderful cookbook given to me as a Christmas gift by my sister and brother-in-law. It’s “A Taste of the South” by Terry Thompson and if I place the book on my kitchen table, it falls open to a sweet-potato, brown-sugar-smeared page 117. A woman named Alma Smith created this recipe. It may be prepared ahead and baked just before serving; it tastes even better the next day. Ms. Smith, I bow down before you in honor. A final note…this recipe is not for the faint of heart and there will be absolutely no attempt made to calculate the caloric and/or fat content therein.

Ingredients

4 large sweet potatoes (about 3 lbs. total), peeled, cooked and hot
1 cup unsalted butter or margarine, room temperature (set the butter out overnight)
1 cup sugar
4 eggs
2/3 cup evaporated milk
2 teaspoons vanilla extract

Topping

2 cups firmly packed light brown sugar
2/3 to 1 cup unsalted butter or margarine, room temperature (same thing, overnight)
2/3 cup all-purpose flour
2 cups chopped pecans

Directions

Preheat oven to 375F (190C).
Lightly butter a deep-sided 13” x 9” baking dish; set aside.
In a large bowl, mash hot potatoes thoroughly. (There are no instructions in the book on how to arrive at the hot sweet potato stage. I always bake the sweet potatoes. Just rub them down in oil, slap on a foil-lined cookie sheet and throw in a hot oven until the caramel starts oozing out. Maybe 400F for 45 minutes or so. I have heard tell of others achieving satisfactory results from peeling and boiling the potatoes.)
Add butter or margarine (I have never used margarine, by the way, so I can’t testify whether it makes the recipe better, but given the option, butter damn near always trumps margarine in my kitchen), sugar, eggs, evaporated milk and vanilla. Beat with an electric mixer at medium speed until blended and smooth (3 to 4 minutes).
Spoon mixture into buttered baking dish.

To Prepare Topping

In a bowl, beat together brown sugar, butter or margarine and flour until smooth and fluffy. Fold in pecans. The original recipe calls for 2/3 of a cup of butter, but I’ve found that the whole cup works as well. What the hell, it’s Thanksgiving!
Spread over potato mixture (spread isn’t exactly the best descriptor of how to get the topping on the potatoes; you have to glop and very lightly attempt to spread it on in small forkfuls. Distribute the mixture as best you can, secure in the knowledge that the topping melts together to cover any exposed potatoes.).
Bake in preheated oven until set and lightly browned on top (about 35 minutes or so). Then let it cool for a bit. This puppy gets all kinds of hot.

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Deep South Dining | Anne Byrn - The Cake Mix Doctor

Tue, 16 Nov 2021 14:40:10 GMT

"A New Take on Cake" is Anne Byrn's latest cookbook and is a modern update to her bestseller "The Cake Mix Doctor". Before her book tour comes to Mississippi she joins Deep South Dining to talk with Malcolm and Carol about why she returned to the subject of cake mix baking after over 20 years and several other cookbooks later. Also during the show, Malcolm is given some well-deserved flowers and Carol continues with tips to help manage the countdown to Thanksgiving. Let's eat y'all!

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Deep South Dining | Whole Brain Holiday

Mon, 08 Nov 2021 16:00:00 GMT

Stress during the holiday season is unavoidable but the way we deal with that stress is what gives us the strength to carry on. As Dr. Buttross states during this episode of Deep South Dining, sometimes looking for stress relief activities in the kitchen can yield some pretty delicious results. Today Malcolm and Carol continue the countdown to Thanksgiving and get some tips for dealing with holiday stress from Southern Remedy: Relatively Speaking host, Dr. Susan Buttross. Also, Malcolm shares what happened during a recent trip to Virginia, which included several states, classic barbeque, and Armenian dishes. Let's eat y'all!

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Deep South Dining | Pumpkin Spice Countdown

Mon, 01 Nov 2021 15:00:00 GMT

The month of November starting on a Monday seems pretty charmed, as it setups the rest of the month to be all about the business of the holiday season. The countdown to Thanksgiving has begun and there are plenty of items to check off to ensure success. Also remember to give yourself plenty of grace during the holiday season and maybe a pumpkin spice latte, if that is your thing. Special guest host, Joe Sherman fills in for Malcolm White and (for a time) converts Carol Puckett into a partaker of pumpkin spice. Also during the show, we hear from one of the top Cooking and Coping posters, Tim Pierce about how he achieves such beautiful food photos. Let's eat y'all!

Tim Pierce’s Mom’s Chicken and Dressing

Chicken & Chicken Stock Ingredients

1 whole chicken (Mom preferred a 5-7 pound hen)
1 12” iron skillet of cornbread (about 12 cups)
6 slices of stale bread, buns or biscuits (Mom kept leftover bread in the freezer just for dressing)
1 medium yellow onion, finely chopped, not sautéed
4 celery ribs, finely chopped,not sautéed (Mom didn’t use celery but I like it)
Sage and Black Pepper (Mom did it to her taste. If Dad was home he added more which she always said, ”Daddy you’re gonna ruin the dressing”).
6 +/- cups chicken broth, enough to make the dressing moist but not soupy
Cooked chicken breast, wing, thigh and leg, (or your favorite pieces) ,rough chopped (no skin)

Chicken & Chicken Stock Directions

Place whole chicken and giblets in a heavy stockpot. Cover with water and add 2 tablespoons of salt. Bring to a boil, cover, and gently simmer at least 2 hours, preferably 4. Mom did not add aromatics or herbs. (After removing the meat from the bones she did add vegetables to the bones and skin to make broth for chicken soup or chicken and dumplings).

Cornbread Ingredients

3 cups self-rising white cornmeal
¼ cup plus 2 tablespoons bacon grease
1 cup full-fat buttermilk
1 cup whole milk
4 eggs (Add more if you like. Mom put eggs in the cornbread, not raw eggs in the dressing)

Cornbread Directions

Preheat oven to 425°. Add bacon grease to a 12” black iron skillet and heat skillet in the oven while you’re mixing the batter.

Thoroughly mix the remaining ingredients. Remove the skillet from the oven and add the hot bacon grease into the mixture leaving 2 tablespoons of grease in the skillet. Stir to combine quickly. Then pour the mixture into the hot skillet so you hear the sizzle. Return the skillet to the oven and bake 20 minutes until golden brown.

For Assembly

Mom used a large stainless steel mixing bowl, as do I. Crumble the cornbread into the bowl and add the bread torn into small pieces. Add in remaining ingredients until thoroughly combined. Mom used her hands and made sure there were no large pieces of bread. She was always afraid the finished product would be dry. Again, make sure it’s really moist but not soupy.

Pour into 9 x 13 dish (or bigger). This makes a lot of dressing and freezes well or shares well. Bake on 350° for one hour or until golden browned. Do not overbake. You should be able to scoop it to serve; not cut it in squares.

*** The dressing is equally as good meatless.

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Deep South Dining | Spooky Treats

Mon, 25 Oct 2021 21:13:44 GMT

On this edition of Deep South Dining Malcolm White's skillet buddy, carol Puckett is back from her international travels. With more than one story to tell, Carol shares the details of her trips and the international delights she was able to bring back to Mississippi. Also, the pair talk about several fig-related dishes and reflect on their love of a delicious condiment. Later in the show bring the scary talking about haunted restaurants in Mississippi. Let's eat yall!

Fig Relish Recipe

Adapted by Julia Reed from "Jeremiah Tower's New American Classics"

Ingredients:

1 medium red onion, finely chopped ( 1/2 cup)
8 large fresh ripe Mission figs, finely chopped (or about 20 Celestes)
1 to 2 fresh Serrano chilies, stemmed, seeded and finely chopped
½ cup fresh mint leaves
¼ cup fresh lime juice
1 teaspoon salt (or more to taste)
1 teaspoon freshly ground black pepper

Preparation:

Soak the onion in ice water for 10 minutes, rinse and pat dry with paper towels. Combine the onion and figs and half the chilies in a bowl.
Blanch mint leaves in boiling water for 1 minute. Cool in ice water, drain, squeeze dry and finely chop. Add to the fig mixture. Add lime juice, salt and pepper. Stir well and taste. Add as much of the remaining chili as desired. Let sit for 1 hour so flavors can develop.

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Deep South Dining | Pizza, Hush Puppies, and More

Mon, 11 Oct 2021 15:00:00 GMT

In this edition of Deep South Dining, Malcolm and Carol have a few questions on their mind. Is pizza making as popular as the Wall Street Journal says it is? How do you get your hushpuppies soft and spongy? What are savory hand pies, actually empanadas? These are not all the questions tackled during this hour of delicious inquiries, they also speak with Cooking & Coping standout Bob Yarbrough and a host of very appreciative listeners. Let's eat ya'll!

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Deep South Dining | Fair Biscuits

Mon, 04 Oct 2021 15:00:48 GMT

The 162nd Mississippi State Fair starts October 6th and to usher in this once-a-year buffet of food and fun we welcome the Department of Agriculture and Commerce Commissioner Andy Gibson. Commissioner Gibson talks with Malcolm about fair food and the famous biscuit booth. He even shares the recipe live on-air. Since the 70's the Mississippi State Fair biscuit booth has given away tasty biscuits to hundreds of thousands of fairgoers, many of who make it a family tradtion. Then we welcome Jessie Zenor from Greenhouse on Porter who's biscuit business has built a true family-like following.

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:

Preheat oven to 425 degrees.
In a large bowl, mix flour, baking powder, salt & pepper.
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.
Stir in the buttermilk, mixing only until the dough comes together, careful to not overwork the biscuit dough.
Dump the dough onto a floured surface and roughly shape it into a square about an inch thick. Cut into 9 pieces.
Place biscuits on a parchment-lined pan and bake for about 10 minutes, or until golden brown.

Serve with any topping you can dream up!

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Deep South Dining | Southern Charms

Mon, 27 Sep 2021 15:00:28 GMT

There are a few things that come to mind when people speak of southern charm and red velvet cake should definitely be one of them. At the top of this edition of Deep South Dining, Malcolm and Carol take a dive into the history of red velvet cake and even spend a few minutes tasting a chess pie that you can prepare at home. Just follow the recipe below. Also from just up the road in Tennessee, cookbook author and CEO of the Belle Meade Winery, Sheree Rose Kelley talks about her life in food and love of family recipes.

Pumpkin Chess Pie

Ingredients

1 stick butter
1 Tablespoon flour
2 eggs
½ tsp each of cinnamon, nutmeg, ginger, allspice
¼ tsp salt
1 ½ cups pumpkin (cooked or canned)
3 Tablespoons bourbon or water
1 unbaked 9-inch pie shell

Directions

Heat oven to 425 degrees.
Cream the butter, sugar and flour.
Beat in eggs.
Stir in spices and salt. Mix well.
Add pumpkin and bourbon. The mixture will have a “curdled” appearance.
Pour into an unbaked pie shell.
Bake at 425° for 15 minutes, then 350° for 40 minutes. Cool and serve. (Freezes well.)

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Deep South Dining | Big Squash Energy

Mon, 20 Sep 2021 15:00:08 GMT

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).

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Deep South Dining | Michael Cordell Eats

Mon, 13 Sep 2021 15:00:04 GMT

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.

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Deep South Dining | Whole, Fillets, or Thin?

Mon, 23 Aug 2021 15:00:10 GMT

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?

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Deep South Dining | More Grits Please

Mon, 09 Aug 2021 15:00:05 GMT

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!

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Deep South Dining | Spicy Summer

Mon, 02 Aug 2021 15:00:37 GMT

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.

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Deep South Dining | Fig Time

Mon, 19 Jul 2021 21:10:57 GMT

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!

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Deep South Dining | Tomatopalooza

Mon, 12 Jul 2021 15:00:28 GMT

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

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)

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Deep South Dining | For The Fourth

Mon, 28 Jun 2021 15:00:33 GMT

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!

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Deep South Dining | Salad Days

Mon, 14 Jun 2021 15:00:58 GMT

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.

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Deep South Dining | Together Again

Mon, 07 Jun 2021 15:00:22 GMT

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!

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Deep South Dining | The Incredible Edible

Mon, 24 May 2021 15:00:58 GMT

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

Preheat 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/

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Deep South Dining | BBQ The Wright Way

Mon, 17 May 2021 15:00:19 GMT

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.

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Deep South Dining |Elizabeth Heiskell - Come On Over

Mon, 10 May 2021 15:00:19 GMT

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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Deep South Dining | Big River Bagels

Mon, 03 May 2021 15:00:58 GMT

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.

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Deep South Dining | Adrian Miller Talks Black Smoke

Mon, 26 Apr 2021 15:00:50 GMT

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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Deep South Dining | Vegan Days

Mon, 19 Apr 2021 15:00:32 GMT

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

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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Deep South Dining | Magnolia Sunset Markets

Mon, 12 Apr 2021 15:00:19 GMT

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

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Deep South Dining | Mississippi Lebanese

Mon, 05 Apr 2021 15:00:08 GMT

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

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Deep South Dining | Taylor Bowen Ricketts

Mon, 29 Mar 2021 15:00:44 GMT

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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Deep South Dining | Southern Foodways

Mon, 15 Mar 2021 15:00:00 GMT

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.

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Deep South Dining | Community Is Key

Mon, 08 Mar 2021 16:00:21 GMT

With the current water situation happening in the capital of Mississippi, Jackson has welcomed all types of organizations willing to lend a helping hand. The World Central Kitchen is one of those organizations that are on the ground in Jackson and Josh Phelps joins Deep South Dining to talk about their work. Later, Malcolm and Carol talk to one of the true friends of the show Chef David Raines. Known as the Flora Butcher, he talks about the food renaissance that is happening in small-town Mississippi.

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Deep South Dining | Feta Feta

Mon, 01 Mar 2021 16:00:14 GMT

#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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Deep South Dining | Icey Potatoes

Mon, 22 Feb 2021 16:00:53 GMT

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):

Preheat the oven to 400°. Line a baking sheet with parchment paper.
In a small bowl, whisk the cream and buttermilk into the mashed sweet potatoes.
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.
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.
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.
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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Deep South Dining | Coastal Clash

Mon, 08 Feb 2021 16:00:21 GMT

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

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Deep South Dining | Hello February w/ Chef Godfrey Morgan

Mon, 01 Feb 2021 16:00:56 GMT

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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Deep South Dining | One-Pot Magic

Mon, 25 Jan 2021 16:00:34 GMT

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

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.
Preheat the oven to 350 degrees F and preheat a grill to medium-high.
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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Deep South Dining | 2021 Habits

Mon, 04 Jan 2021 16:00:49 GMT

The new year is always a great opportunity to start fresh and create new chapters in your life in and out of the kitchen. As Malcolm and Carol open up 2021 with plates full of blackeyed peas, leafy greens, and cornbread they are also looking to create some better habits while cooking in the kitchen. With tips from a few of our regular listeners and advice from some past guests, the new year should be more delicious than ever. Also, will Carol be able to keep her food resolution of making her own pasta? Only time will tell...but the journey should be fun.

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Deep South Dining | New Year Type of Feeling

Mon, 28 Dec 2020 16:00:15 GMT

They say when the spirit moves you, it is best to act on it. So, Malcolm and Carol let the spirit lead them to one more show for 2020. Just a few days removed from Christmas, they quickly discuss all the non-traditional holiday meals that were posted on the Cooking and Coping Facebook page and served on their Christmas tables. After a very enlightening fried pie exchange, former president of Viking Culinary, Joe Sherman joins the show to talk about making kitchen memories with the ones you love.

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Deep South Dining | Vivian Howard - Cooking Simple

Mon, 21 Dec 2020 16:00:54 GMT

To close out 2020 Deep South Dining brings back one of our favorite guests from the year, Chef Vivian Howard. Back in April, she joined Malcolm and Carol to talk dumplings and her new show "Somewhere South". Now she returns with a new cookbook, "This Will Make It Taste Good: A New Path to Simple Cooking". Aimed for the kitchen novice, Vivian talks about flavor heroes and her motivation for writing such an accessible cookbook. Also, Malcolm and Carol share about their upcoming holiday festivities and meals.

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Deep South Dining | Hanukkah Delights

Mon, 14 Dec 2020 16:00:30 GMT

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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Deep South Dining | Sweet Potato Holiday

Tue, 08 Dec 2020 22:10:09 GMT

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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Deep South Dining | Foodie Approved Gifts

Mon, 30 Nov 2020 16:00:58 GMT

The cookbook may seem like the obvious gift for the foodie or home cook in your life, but choosing the perfect title can become a tall task for the uninitiated. Fresh from Thanksgiving and ready to spread some Christmas cheer Malcolm and Carol have some gift ideas that will please any foodie on your gift list. From old staples to the latest in smart home technology. Also they welcome Katie Mulpos from Lemuira Books (Jackson, MS) to talk about the latest cookbooks that offer more than just another twist on fried chicken.

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Deep South Dining | Holiday Look Back

Mon, 23 Nov 2020 16:00:15 GMT

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

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Deep South Dining | Thanksgiving Cometh

Mon, 16 Nov 2020 16:00:21 GMT

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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Deep South Dining | Okra Time

Mon, 09 Nov 2020 16:00:22 GMT

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

Heat oven to 400 degrees.
In a medium bowl, toss the okra with the olive oil, coriander, salt and pepper.
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.
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.
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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Deep South Dining | Election Eve

Mon, 02 Nov 2020 16:00:15 GMT

On the eve of the general election Malcom and Carol look back at some of the past presidents favorite meals. Think you can guess which former president was a fan of pigs feet? They also revisit a 2018 interview from author Adrian Miller where he talked about his book, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. Then later in the show weigh in on some recent "debates" that have popped up on the Cook and Coping Facebook group. Let's eat y'all!

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Deep South Dining | Gobble Gobble Cheesecake

Mon, 26 Oct 2020 15:00:19 GMT

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

Cream together the sugar and butter until light and fluffy. Add the egg and vanilla and continue to beat until incorporated.
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.
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.
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.
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.
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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Deep South Dining | Eggs In A Jar

Mon, 19 Oct 2020 15:00:42 GMT

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 | Cooking with Nick Wallace

Mon, 12 Oct 2020 15:00:00 GMT

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

Preheat the oven to 400 degrees F.
Grab a shallow pan, sheet pan
Coat the inside of the baking pan with nonstick pan spray.
In a pie pan or shallow dish, mix the breadcrumbs, cheese, spices, salt and pepper; set it aside.
In another pan or dish, combine the egg and the milk.
Dip each fish fillet in the milk mixture.
Coat each fish in the crumb mixture on both sides.
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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Deep South Dining | Beach Biscuit

Mon, 05 Oct 2020 15:00:30 GMT

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:

Preheat oven to 425 degrees.
In a large bowl, mix flour, baking powder, salt & pepper.
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.
Stir in the buttermilk, mixing only until the dough comes together, careful to not overwork the biscuit dough.
Dump the dough onto a floured surface and roughly shape into a square about an inch thick. Cut into 9 pieces.
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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Deep South Dining | Tailgreat Season

Mon, 28 Sep 2020 15:00:42 GMT

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

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.
Preheat oven to 275°F. Line 2 baking sheets with parchment paper.
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

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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Deep South Dining | Open For Business

Mon, 21 Sep 2020 17:07:57 GMT

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

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).
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.
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.
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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Deep South Dining | BBQ Sauce w/ Trudy Fisher

Mon, 14 Sep 2020 15:00:18 GMT

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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Deep South Dining | Forever Julia

Mon, 31 Aug 2020 15:00:46 GMT

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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Deep South Dining | A Pinch of This, A Dash of That

Mon, 24 Aug 2020 15:00:00 GMT

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:

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

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Deep South Dining | Alexander Smalls

Mon, 17 Aug 2020 15:00:49 GMT

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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Deep South Dining | Lisa Donovan

Mon, 10 Aug 2020 15:00:00 GMT

As a renowned pastry chef based in Nashville, Lisa Donovan has has a front row seat to the workings of the restaurant industry. Her recently released memoir, "Our Lady of Perpetual Hunger" is written by a cook but you won’t find a recipe in its pages. It talks of Lisa’s journey that has been called a unforgettable tale of class, gender, and race. So join us as Malcolm and Carol as they talk with Lisa about her book, get a baking tip or two, and talk about what has been happening in their kitchens. Let's eat y'all!

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Deep South Dining | Cookbooks with Larrison Campbell

Mon, 03 Aug 2020 15:00:00 GMT

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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Deep South Dining: Fig-orama

Mon, 27 Jul 2020 15:00:00 GMT

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:

Beat 3 eggs; add sugar and oil.
After sifting dry ingredients, add to egg mixture alternately with buttermilk.
Add vanilla and fold in figs and nuts.
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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Deep South Dining: Cup or Cone?

Mon, 20 Jul 2020 15:00:00 GMT

The only question to ask when talking about ice cream is: Cup or cone? You may have your favorite flavor but the way you take your scoop really sets people a part. On this episode of Deep South Dining, Malcolm and Carol celebrate National Ice Cream Month by highlighting some of the great places, past and present, to get a delicious scoop. Also several listeners call in and share great memories of homemade ice cream, summer treats, and traveling the Mississippi ice cream trail. Let's eat y'all!

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Deep South Dining: The Duke's Way of Life

Mon, 13 Jul 2020 15:00:00 GMT

Duke's Mayonnaise is a brand that has origins in the South but is a mayo favorite in many parts of the country. The launch of The Duke's Mayonnaise Cookbook shines a light on just how far this condiment can be used in the kitchen. Author Ashley Strickland Freeman joins host Malcolm White and Carol Puckett to talk about this ode to Duke's Mayonnaise and tell why it is the secret ingredient for many home cooks recipes. Let's eat y'all!

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Deep South Dining: Summer Grilling

Mon, 29 Jun 2020 15:00:00 GMT

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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Deep South Dining: Pickle My Fancy

Mon, 22 Jun 2020 15:00:00 GMT

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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Deep South Dining: Soul Food w/ Adrian Miller

Mon, 15 Jun 2020 15:00:00 GMT

Adrian Miller did not set out to be known as the Soul Food Scholar, but when he say a void in the telling of the story of soul food he rose to the challenge. Now as a James Beard Award winning author and historian he shares the story of soul food and how it is a major part of the African-American experience. On this episode of Deep South Dining, Malcolm and Carol talk with Adrian ahead of Juneteenth about the role food plays in the celebration. They also talk about the way economics impede the progression of soul food restaurants. And answer the question, is there a difference between soul food and southern food? Let's eat y'all!

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Deep South Dining: Feeding The People

Mon, 08 Jun 2020 15:00:00 GMT

The yellow squash, red tomatoes, and many of the delicious greens are ready to make your dinner plate radiant. But that is only if you have access to this type of high quality food. On this episode of Deep South Dining, Malcolm and Carol take a look into the struggle of food insecurity with Robert St. John from Extra Table and the producers of a new documentary Fertile Ground. Food insecurity is not just a problem in rural spaces but is also a problem for urban centers of Mississippi. Also during the show Malcolm and Carol talk about the proper way to construct a tomato sandwich, then ask all the right questions about frying okra.

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Deep South Dining: Help From our Friends

Mon, 01 Jun 2020 15:00:00 GMT

Like the Beatles song, "With A Little Help From My Friends" or the Whodini hip hop classic, "Friends" today's show could not have happened without some familiar Deep South Dining voices. Malcolm and Carol were off for the Memorial Day holiday and had plenty of food talk to catch up on. Also they discuss the new normal for restaurants as guidelines are being relaxed. Then we hear from a few friends who keep a fresh perspective about eating in Mississippi. Let's eat y'all.

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Deep South Dining: Southern Jewish Kitchen

Mon, 18 May 2020 15:00:00 GMT

On this episode of Deep South Dining, Malcolm and Carol talk with Dr. Marcie Cohen Ferris. As the former president of the Southern Foodways Alliance and author of the books, "Matzoh Ball Gumbo" and "The Edible South", Marcie has spent most of her life chronicling the Jewish experience in the South through the lens of food. So this show they will talk how Jews reinvented culinary traditions as they adapted the American South and about how we are all adapting to cooking during Coronavirus. Let's eat y'all!

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Deep South Dining: Community Cookbooks

Mon, 11 May 2020 15:00:00 GMT

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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Deep South Dining: Not Just Another Cookbook

Mon, 04 May 2020 15:00:00 GMT

Co-Authors Amy C. Evans and Martha Foose have come together to create a cookbook full of Southern charm, inspiring art, and delicious recipes. With section titles like, Morning Glories, Anytime Sweets, and Lingering Lunches there is something here for everyone. So on this episode of Deep South Dining, Malcolm and Carol, take a journey through the Deep South with two culinary giants Amy Evans and Martha Foose. Let's eat ya'll!

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Deep South Dining: Community Cooking

Mon, 27 Apr 2020 15:00:00 GMT

Connecting with friends and family during COVID-19 is not always easy and today on Deep South Dining we found this to be true. On this episode of Deep South Dining Malcolm and Carol welcome Chef Melissa Martin, author of The Mosquito Supper Club: Cajun Recipes for a Disappearing Bayou. Between a few connection issues, they talk about her time growing up on the bayou and her Mosquito Supper Club restaurant. Also Betsy Chapman from the Oxford Community Market joins the show to talk how they continue to support farmers and their patrons.

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Deep South Dining: April is For Bacon

Mon, 20 Apr 2020 15:00:00 GMT

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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Deep South Dining: Cooking and Coping

Mon, 13 Apr 2020 15:00:00 GMT

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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Deep South Dining: Southern Dumplings w/ Vivian Howard

Mon, 06 Apr 2020 16:42:17 GMT

If you were to see a dumpling, would you recognize it? Or would you know it by another name? This is one of the questions that Chef Vivian Howard sought to answer on her new PBS show "Somewhere South". Today on Deep South Dining she joined us from North Carolina to talk with Carol and Malcolm about the new show and the time she spent in Mississippi exploring the role of the dumpling in the state. Also Malcolm and Carol (both from the comfort of their home) talk about the role food is planning in making a psychically distant community socially united.

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Deep South Dining: The New Normal

Mon, 23 Mar 2020 15:00:00 GMT

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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Deep South Dining: Elvie's

Mon, 16 Mar 2020 15:00:00 GMT

Deep South Dining is all about the culture of southern flavor and on this episode we take a look at one of the newest restaurants adding to that culture, Elvie's. Born out of the bond between chef Hunter Evans and Cody McCain, Elvie's is a place where the French cafe meets southern hospitality. Also today in the wake of the coronavirus pandemic Malcolm and Carol talk with Robert St. John about how his restaurants are being affected in this time of social distancing.

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Deep South Dining: Hot Sauce & Biscuits

Mon, 09 Mar 2020 15:00:00 GMT

Sometimes we walk into the kitchen with out a plan and make up a meal depending on the ingredients we have. Well that is exactly what we did with this episode of Deep South Dining. It was an open topic day and we created a kabob of southern delights. Malcolm and Carol talk about their latest kitchen adventures, new eateries they have tried, and Carol's Friday fish routine. But most of the conversation gets dedicated to biscuit making techniques and hot sauce preference. Let's eat!

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Deep South Dining: Mississippi Cheesecake

Mon, 02 Mar 2020 16:00:00 GMT

Cotton Blues has been a Hattiesburg staple restaurant with a menu full of locally sourced delights and surprises that constantly has it named "Best Brunch in the Pine Belt". Now coming to a grocery store near you (if not there already) is there signature cheesecake hand crafted by pastry chef Shaun Davis. On this episode of Deep South Dining Malcolm and Carol talk with Cotton Blues owner Chris Ortega and chef Shaun Davis about their cheesecake that has made it from the restaurant to your local store.

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Deep South Dining: Sheet Pan Cooking

Mon, 24 Feb 2020 16:00:00 GMT

Sheet pan cooking has exploded in recent years with home cooks everywhere. In this episode of Deep South Dining Malcolm and Carol welcome one of the best home cooks they know, LeAnne Gault. A lady of the Delta (Greenwood to be specific) but now in Jackson where Sundays are set aside for grocery shopping and trying different flavors on those lucky enough to sit at her table. From sheet pan dinners to cast iron skillet steaks LeAnne, Malcolm, and Carol bring the spice to this helping of Deep South Dining.

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Deep South Dining: Press Box Cuisine

Mon, 10 Feb 2020 16:00:00 GMT

On this episode of Deep South Dining Malcolm White is back in the studio, while Carol takes a quick break from the show. But all is well as we welcome Mississippi Sports Hall of Fame sports and current Mississippi Today sports columnist Rick Cleveland to the show. In addition to his well sought after columns, Rick is a very serious home cook. Also he has spent years in stadium and areas around the country dining on some of the best game day fare.

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Deep South Dining: Breaking The Fast

Mon, 03 Feb 2020 16:00:00 GMT

Breakfast is the one meal where it seems all things are possible. Sweet or savory? Hearty or light? Breakfast in the morning or breakfast at night? (Hey that's a rhyme!) A good breakfast should not be hard to come by so today we talk with John Currence from Big Bad Breakfast, who has populated the South with these breakfast eateries. Also we hear about some other great breakfast places around the state and what Carol and guest host Java are having (or not) for breakfast.

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Deep South Dining: Healthy Eating 2020

Mon, 27 Jan 2020 16:00:00 GMT

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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Deep South Dining: Gas Station Foodie

Mon, 13 Jan 2020 16:00:00 GMT

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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Deep South Dining: 2020 Kitchen

Mon, 06 Jan 2020 16:00:00 GMT

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

Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
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.
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.
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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Deep South Dining: Christmas & Carla Hall

Mon, 23 Dec 2019 16:00:00 GMT

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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Deep South Dining | The Flora Butcher

Mon, 16 Dec 2019 16:00:00 GMT

Chef David Raines has been around the world, cooking under some of the world's best chefs and worked in some of the world's best restaurants. Now he is in central Mississippi bringing back the traditional butcher shop to Main Street and barbecue to the lunch hour. Today he sits down with Malcolm and Carol to talk about how he made his trek through places like Germany, France, and Japan back to the South and central Mississippi. They also talk about how someone known as the Flora Butcher can go home and cook vegetarian meals for his wife and kids. Then how he stays local when buying ingredients from Mississippi farmers.

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Deep South Dining | A Conversation with Sean Brock

Mon, 02 Dec 2019 16:00:00 GMT

To conclude the book tour for his latest cookbook, South: Essential Recipes and New Explorations Chef Sean Brock came to Jackson Mississippi to give a talk at Cathead Distillery. But before that he came by MPB Think Radio and had a conversation with Deep South Dining host, Malcolm White and Carol Puckett. Being that Jackson was the last stop before heading back to Nashville, Sean was ready to unpack his views on southern cuisine, journey through restaurant kitchens, and his beginnings in his grandmothers garden.

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Deep South Dining: Thanksgiving Pt. 2

Mon, 25 Nov 2019 16:00:00 GMT

Now we are really in the homestretch for Thanksgiving and if you are still thinking about what your menu should be Malcolm, Carol, and special guest Bobby Cleveland have a few suggestions. Also if your Turkey is not already defrosting, then you should pull if out of the freezer right now! Throughout the show Bobby shares his hunting and fishing background with tales of cooking wild turkey and talks about how brining your bird is best. Also we hear from Patrick Bradley (Nothing Butt Smoke) with advice for smoking and frying a Thanksgiving turkey.

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Deep South Dining | Thanksgiving Meal

Mon, 18 Nov 2019 16:00:00 GMT

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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Deep South Dining | Mississippi Gumbo

Mon, 04 Nov 2019 16:00:00 GMT

Is gumbo really gumbo without okra? That may be a question for the ages but there is no question about this episode of Deep South Dining being one of our most delicious ever. Malcolm White and Carol Puckett begin today's show with a countdown to Thanksgiving and tips for preparing your dinner. Then we welcome champion gumbo maker Nickee Allison and Felicia Kent aka the Gumbo Queen. They talk about not burning your roux, where to find blue crab, and which vegetables give their gumbo the flavor they desire. Also, the Gumbo Queen brings in a few gumbo samples that show off her New Orleans roots.

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Deep South Dining | Mississippi Pizza Pie

Mon, 28 Oct 2019 15:00:00 GMT

Pizza has its origins in Italy but America has done things with pizza that no one thought possible. With over 3 billions pizzas sold in the U.S. every year, Mississippi does not shy away from putting a deep south twist on the pie. From Pizza Shack, a central Mississippi standout pizzeria, we welcome Ian Campbell who brings in one of their latest pizzas for Malcolm and Carol to try. Also among the calls and pizza stone buying advice we learn about a Harrisburg urban legend for getting underground pizza.

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Deep South Dining: Chef Nick Wallace

Mon, 21 Oct 2019 15:00:00 GMT

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

Make a dark roux using the oil and flour
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
Add the stock and stirring very frequently bring up to a simmer. Simmer for about 1hour stirring lots.
Skim all of the fat that separates out.
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.
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.
Serve with steamed rice

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Deep South Dining: The Terrific Tamale

Mon, 14 Oct 2019 15:00:00 GMT

The Delta Hot Tamale Festival in Greenville is almost as famous as the delta tamale itself. Today on the show Malcolm and Carol talk about this festival and there adventures into the world of tamales. Author and Mississippi Cultural Ambassador Julia Reed joins the show to talk about her role and memories of the Delta Hot Tamale festival. Also from the Big Apple Inn Geno Lee comes in to talk about his family tamale tradition.

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Deep South Dining: Red Beans & Rice

Mon, 07 Oct 2019 15:00:00 GMT

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

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.
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.
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.
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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Deep South Dining: Refill Cafe

Mon, 30 Sep 2019 15:00:00 GMT

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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Deep South Dining: Cooking for Crowds

Mon, 23 Sep 2019 15:00:00 GMT

On this episode of Deep South Dining, Carol is back from her international travels and comes bearing gifts. She also tells about a timely addition to the Spam flavor list. This delights our guest for the show, Chef Enrika Williams, who is a big Spam fan. But in between all the love for salted meats we share some tips about how to share the load and plan ahead when cooking for crowds. Enrika and Carol recently collaborated on a luncheon and they break down the menu.

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Deep South Dining: Kids and the Kitchen

Mon, 16 Sep 2019 15:00:00 GMT

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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Deep South Dining: The Tailgate Show

Mon, 09 Sep 2019 15:00:00 GMT

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

Prepare Honey Bourbon Country Ribs by washing under cold water and pat-drying with paper towel.
Coat all sides of pork with Honey Bourbon rub.
Set up your charcoal grill for indirect cooking. Bring to 375 degrees.
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.
Uncover grill and place the ribs directly over the coals for 3-4 minutes to sear.
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

Mix the first five ingredients together in a medium bowl. Spoon a few tablespoons of the marinade in a small bowl and set aside.
Toss the cubed chicken in the marinade. Cover and refrigerate for 1 to 2 hours.
Meanwhile, soak 7 long wooden skewers in water for 30 minutes.
For the peanut sauce, whisk together all of the ingredients in a small bowl. Set aside. Makes about 1 1/4 cups.
After the chicken has marinated, skewer the chicken cubes close together on the skewer.
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.
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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Deep South Dining: Neshoba County Fair

Mon, 26 Aug 2019 15:00:00 GMT

The Neshoba County Fair is known as Mississippi's Giant Houseparty. Every July the fair brings together families, communities, and first time fair goers to a place where tradition is strong and food is the glue that holds it all together. On this episode of Deep South Dining Malcolm and Carol welcome lifelong fair goer Pippa Perry to talk about her favorite memories and recipes from the fair. Also Malcolm shares some sounds from the 2019 edition of the Neshoba County Fair where he goes into several cabins and find out whats on the menu.

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Deep South Dining: Grilling Fish

Mon, 19 Aug 2019 15:00:00 GMT

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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Deep South Dining: Elizabeth Heiskell

Mon, 12 Aug 2019 15:00:00 GMT

Based in Oxford but born and raised in the Delta Elizabeth Heiskell has become one of the premiere food personalities to come form Mississippi. Malcolm and Caroll talked with Elizabeth about her path to the kitchen and how it has taken her places near and far from her Rosedale beginnings. Also she shares a couple recipes and tips that will take any summer function that more delicious.

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Deep South Dining: Deep South Sweets

Mon, 29 Jul 2019 15:00:00 GMT

Sweets in the south cover a wide array of sugary delights and on this episode of Deep South Dining we try to cover them all. We welcome Mary Jennifer Russel from Sugarees Bakery to talk about her heirloom cake recipes and Emmie King from Nandy's Candy to share her approach to being a small batch chocolatier. No calorie counting this episode, its all about satisfying that sweet tooth.

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Deep South Dining: Canning

Mon, 22 Jul 2019 15:00:00 GMT

Deep South Dining is all about the culture of southern flavor and for the near future Colorado too! Carol is out of the studio for a bit but she and Malcolm will still bring you a delicious show every Monday, Today they welcome food and culture writer Sherry Lucas to the show to talk about preserving and canning some of the Mississippi produce for later in the year. Also we talk with Julian Rankin about the great food event coming to the Walter Anderson Museum (Ocean Springs) that will celebrate the food of the newly named Secret Coast.

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Deep South Dining: Funeral Food

Mon, 15 Jul 2019 15:00:00 GMT

Today on Deep South Dining we explore the ways that food comforts and often soothes the soul in times of loss. Food and funerals go hand and hand like fired chicken and the South. From casseroles, finger foods, cakes and pies Carol and Malcolm talk about some of the classic southern funeral foods and traditions. They also welcome in the singer/songwriter Tricia Walker to talk about her song, "Funeral Food". And to wrap up the show Chef Enrika Williams talks about how she contributes when called about the passing of a loved one.

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Deep South Dining: Weird but Tasty

Mon, 08 Jul 2019 15:00:00 GMT

When it comes to weird or odd foods, it really depends on who you ask. One persons oddity can be another persons delicacy. Today on the show we straddle that line of weird or tasty as Malcolm and Carol share some of the odd foods they have encountered in their travels, and talk with callers about where they fulfill their peculiar taste buds. Also we spend some time in the delta to talk about the Slugburger and the upcoming Slugburger Festival. Then to wrap-up the show we welcome Geno Lee from the Big Apple Inn to talk about his world famous pig ear sandwich.

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Deep South Dining: Red, White, & BBQ!

Mon, 01 Jul 2019 15:00:00 GMT

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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Deep South Dining: Corn, Okra, & Enrika

Mon, 24 Jun 2019 15:00:00 GMT

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.

_____________________

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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Deep South Dining: Mississippi Tomatoes

Mon, 17 Jun 2019 15:00:00 GMT

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:

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)

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 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 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)

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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Deep South Dining: Farm To Fork

Mon, 10 Jun 2019 15:00:00 GMT

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:

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.)

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.
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.
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.
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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Deep South Dining: Summer Succotash

Mon, 03 Jun 2019 15:00:00 GMT

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.

__________________________________________

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)

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

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

___________________________________

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:

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.
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.
Sprinkle shrimp with the paprika and cook the mixture, stirring, for 30 seconds.
Add the Sherry, boil the mixture for 30 seconds, and sprinkle with parsley.
Season the mixture with the lemon juice and salt and pepper to taste.

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Deep South Dining: Tamale Talk

Mon, 20 May 2019 17:59:15 GMT

The tamale has been a traditional Mexican food for centuries, but has roots in the Mississippi delta that no one can deny. From being wrapped in banana leaf, corn husk, to parchment paper the hot tamale is as versatile as it is delicious. Today on the program we welcome Robert and Patricia Mosley from Tony's Tamales to talk about their delta roots and bringing the tamale to a freezer near you. Also Carol and Malcolm share some places around the state to get your next favorite tamale.

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Deep South Dining: Catfish, Coleslaw, and Hushpuppies

Mon, 13 May 2019 15:00:00 GMT

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.

_________________________________

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

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

SERVES 4

_________________________

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

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

_________________________

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

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.

___________________________

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

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.
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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Deep South Dining: Breakfast & Brunch

Mon, 06 May 2019 15:00:00 GMT

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.

__________________________________

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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Deep South Dining: Seasonal Seafood

Tue, 30 Apr 2019 15:00:00 GMT

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.

_____________________

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

______________________

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

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.
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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Deep South Dining: Malcolm & Carol's Recipe Swap

Mon, 22 Apr 2019 15:00:00 GMT

Deep South Dining is BACK! After a short hiatus, Deep South Dining is back with another delicious hour of Mississippi food talk. New host Malcolm White and Carol Puckett start the show with some brief introductions and then the recipes start swapping. From what to do with leftover Easter ham to Spaceship Squash and Shrimp, this show is more than food for your ears. Let's eat!

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Chef Enrika Williams

Mon, 28 Jan 2019 23:00:00 GMT

Born in West Point Chef Enrika Williams is bringing a fresh perspective to the Mississippi culinary scene. Her restaurant, Fauna Foodworks has an international street-style inspired menu and is located in the Mississippi's only food hall. We talk about her first memories in the kitchen, the culinary journey, and some of her own flavor preferences.

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Protein Power

Mon, 14 Jan 2019 23:00:00 GMT

Meat is looked to as the goto protein source but there are many different ways to get the protein your body needs. From eggs, nuts, edamame, and more we share simple ways and dishes to get your protein and stay healthy in the new year. Also, Deborah brings in a delicious steak and potatoes combination that you can easily try at home.

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New Year, New Eats

Tue, 08 Jan 2019 01:00:00 GMT

For the first show of 2019, Deborah brings in a baked potato that sets the tone for a delicious year. Also, Kevin and Deborah take a look at some predicted trends for 2019 and share tips about how to add more greens to your diet. Happy New Year! Throughout today's All Recipies show we get some calls from some diligent listeners that share how they are looking to eat in 2019. We also get our first suggestion for our weekly restaurant spotlight. If you have a favorite restaurant you want to be highlighted on the show email food@mpbonline.org. And you just might hear them on the show.

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The Holiday Party

Mon, 17 Dec 2018 22:00:00 GMT

The holiday party is one of the best parts of the season. The people, the fun times, and endless amounts of holiday foods. From savory to sweet, Kevin and Deborah give some of their favorites and a few recipes for some holiday party staples.

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Eggs-traordinary

Mon, 10 Dec 2018 22:00:00 GMT

The egg is one of the items every kitchen needs to feel complete. With so many uses as a stand-alone dish or as an ingredient eggs are truly incredible. Ryn Laster from the Mississippi Egg Marketing Board joins the show and Deborah shares two egg-traordinary dishes.

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Pasta Time

Mon, 03 Dec 2018 23:00:00 GMT

Pasta is the type of food that can be severed as a main course or a side dish. But cooking the perfect noodle can be tricky. Deborah and Kevin explore the various styles of pasta and talk with callers about their favorite pasta recipes.

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Thanksgiving Menu

Mon, 19 Nov 2018 23:00:00 GMT

Thanksgiving is a time to give thanks and share with friends and family. But deciding what to share from your kitchen is a really big decision. Today on the program we help fill out your Thanksgiving menu and share tips on how to properly fry your turkey.

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Pizza and The Crown

Mon, 05 Nov 2018 23:00:00 GMT

Pizza is a dish that really deserves its own holiday. Good thing October is National Pizza Month. From the simple to the expensive, pizza always has a place on someone's plate. Also, Evelyn Roughton from The Crown (Indianola, MS) joins the program to talk about some great delta fare.

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Eat Your Veggies

Mon, 15 Oct 2018 21:00:00 GMT

#MeatlessMonday is always trending on social media as people ditch meat at the beginning of the week. Today on Deep South Dining, Kevin and Deborah discuss ways to have a delicious meal with meat and get several vegetarian meal ideas from some listeners.

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Fair Food 2018

Mon, 01 Oct 2018 21:00:00 GMT

The state fair is the one place where deep-fried food is a requirement and sweets is the name of an actual food group. It's time to let out your inner child, and let your taste buds lead the way. It's time for the Mississippi State Fair!

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Brunch Is Not Lunch

Mon, 24 Sep 2018 21:00:00 GMT

Once only served on Sunday as a family meal after church, brunch now has entire restaurants dedicated to it. Sometimes looked at as a late breakfast and other times as an early lunch, brunch is a mixture of flavors that brighten any day. Deborah brings in a delicious brunch dish and shares ways to cook your brunch eggs.

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Delicious Hearty Memories

Mon, 17 Sep 2018 21:00:00 GMT

Comfort food is all about those dishes that bring a bit of nostalgia, along with great taste. Josie Bidwell, from Southern Remedy: Healthy & Fit, joins the conversation and shares some memories about comfort food. She also gives tips on how to give them a lighter touch.

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All-American Hot Dog

Mon, 10 Sep 2018 21:00:00 GMT

The hot dog is an American institution and a game day staple. How do you like your dog? We talk about this pre-game delight and the many ways (or not) to top your dog.

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Food Favorites

Mon, 27 Aug 2018 22:00:00 GMT

The seasons are about to change but when have you updated your favorite dish. Today on the program we talk about our favorite foods and goto dishes. Also, we look forward to the upcoming football season and talk about some top tailgating food.

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Classic Southern Foods

Mon, 20 Aug 2018 22:00:00 GMT

So many regions try to copy that authentic southern tradition when it comes to cooking but none can capture it. Maybe its the humidity?Today on the show we list 35 great southern dishes everyone should try. Also, we get a visit from Chef David Raines and Leigh Baily who talk about an upcoming foodie event.

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International Flare

Mon, 06 Aug 2018 21:00:00 GMT

On today's program, Kevin and Deborah showcase some of their favorite international flavors. Chef Godfrey, from Chef Godfrey's Catering, shares how is Jamaican background influences what he does in the kitchen. Also, we give tips on adding international flavors to your meals.

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Family Time

Mon, 30 Jul 2018 21:00:00 GMT

July is ending and the new school year is almost here. Its the time of year when meal prep and healthy portions are key. On today's episode, guest host Java Chatman and Deborah Hunter chat about family meals and keeping the kids fueled for success.

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Great Cake Debate

Mon, 23 Jul 2018 21:00:00 GMT

The biggest secret for many southern cooks is a great cake recipe. What's your favorite type of cake and how do you get that perfect slice of heaven? Kevin and Deborah discuss these questions and take your calls about great southern cakes.

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Southern Flavor

Mon, 16 Jul 2018 21:00:00 GMT

From fried chicken, red beans and rice, and even sweet tea the south has a flavor that is truly its own. On this program, we discuss some of the southern dishes everyone should know how to cook according to Southern Living magazine.

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Nature's Candy

Mon, 09 Jul 2018 20:00:00 GMT

Fruit is an easy way to add freshness and flavor to your recipes. Also with the ability to be sweet and savory, today we talk about how to prepare fruit in different and creative ways for your summertime dishes.

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4th of July Cookout

Mon, 02 Jul 2018 21:00:00 GMT

Family, fireworks, and food sound like a great Fourth of July. So for all the grillers, we have bbq tips from our resident grillmaster Patrick Bradley. Then we speak with an army veteran that has a championship winning bbq sauce.

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Catfish Dream

Mon, 18 Jun 2018 21:00:00 GMT

Ed Scott Jr. came from his farm in the delta and went straight into the history books. Author Julian Rankin stops by to talk about Ed's story from his book, "Catfish Dream: Ed Scott’s Fight for His Family Farm and Racial Justice in the Mississippi Delta".

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Front Door Service

Mon, 11 Jun 2018 20:00:00 GMT

Feast Speciality Foods has been bringing complete meals to doorsteps since 2011. Owner and executive chef, Camille Peeples joins the table to talk about her journey and how she brings flavor and authenticity to your customers.

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Summer Fun,Food, & Love

Mon, 04 Jun 2018 21:00:00 GMT

Summer is here and it is hot! But that doesn't have to stop the fun that happens in the kitchen. Its time for your summer recipes and maybe even a few congratulations. Also, Deborah gives us an update on her upcoming cookbook.

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Andy Lemmon & The Gleaners

Mon, 21 May 2018 21:00:00 GMT

Andy Lemmon, the Mississippi program coordinator for the Society of St. Andrew, joins Kevin and Deborah to talk about how everyone can join the fight to end hunger.

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A Better Breakfast

Mon, 07 May 2018 20:00:00 GMT

Today's show is dedicated to the "Most Important Meal of the Day". How do you like your breakfast? Grab and go style or do you prefer a big spread? From grits and oatmeal to biscuits and gravy we have your breakfast talk smothered and chunked.

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Turnip Greens & Tortillas

Mon, 16 Apr 2018 22:00:00 GMT

Chef Eddie Hernandez and writer Susan Puckett stop by the show to talk about their new cookbook, "Turnip Greens & Tortillas". Thier book is a celebration of southern fare with a Mexican flare.

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Pasta Pasta

Mon, 09 Apr 2018 20:00:00 GMT

Today on Deep South Dining we talk about the joys of pasta. From tips on how to get that perfect bite all the way to pairing your pasta with the right sauce. Also, mayonnaise makes a sneaky entrance into the conversation.

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Spring BBQ

Mon, 02 Apr 2018 21:00:00 GMT

The weather is getting warmer and the smell of BBQ is in the air. Patrick Bradley from Nothin Butt Smoke is back on the program to talk about what you should have on your grill this grilling season.

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Sweet Treats

Mon, 26 Mar 2018 22:00:00 GMT

What are your favorite desserts? Do you make a pie that never has enough slices? We talk about the best sweet treats to add to your menu and also highlight an international festival that will feature foods from around the world.

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Food Trucks are Here

Mon, 19 Mar 2018 21:00:00 GMT

The food truck is not a new concept but today's trucks are serving some of the most interesting food around. Today we talk about the upcoming Food Truck Mashup Event and the Mississippi Food Truck Association with Lauren Davis, from Lurny D's Grille.

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More Greens for Your Spring

Mon, 05 Mar 2018 23:00:00 GMT

Today on Deep South Dining we are making sure your spring is filled with fresh greens and vegetables. Also, we explore vegetarian dishes with Bryan Carreo from the High Noon Cafe.

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Black Chefs White House

Mon, 26 Feb 2018 22:00:00 GMT

James Beard award-winning author, Ardian Miller joins the program to talk about African Americans and how they have shaped plates all across America. From the White House all the way to your dinner table.

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Down Home Goodness

Mon, 19 Feb 2018 23:00:00 GMT

The 2018 Filmmaker's Mardi Gras Bash features some of the best culinary talents in the state. We talk with filmmaker and event organizer Wilma Clopton about this event, also we talk about the 3 types of cooks in the kitchen.

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Food For Your Soul

Mon, 12 Feb 2018 23:00:00 GMT

For many southerners, especially African Americans, cooking with soul is just a way of life. But why is it called soul food? Dr. Brinda Willis joins the show to give us insight into the meaning and role of soul food.

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Crop to Pop and Delta Blues Rice

Mon, 22 Jan 2018 21:00:00 GMT

Crop to Pop and Delta Blues Rice are two Mississippi based food companies that are spreading that Mississippi feeling with every package sold. Both are products of local family farms and real hands tending to the fields.

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Starting Fresh for 2018

Mon, 08 Jan 2018 22:00:00 GMT

We are eating and living healthy in 2018! Deborah and Kevin chat with Dr. Cindy Ayers from Foot Print Farms about what's fresh this time of year and the latest happenings on the farm.

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Christmas Magic

Mon, 18 Dec 2017 21:00:00 GMT

The Christmas meal is full of many components, traditions, and they vary depending on who you ask. Today we talk about how you celebrate the holidays and the way food brings it all together.

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Holiday Meats & Eats

Mon, 11 Dec 2017 23:00:00 GMT

A friend of the show, Patrick Bradley joins us and brings in a delicious fried turkey. He shares his cooking tips and talks more about his holiday menu. Deborah also celebrates her (early) birthday with a tasty fudge cake.

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Holiday Helpings

Mon, 04 Dec 2017 23:00:00 GMT

The holiday season is in full swing and we are checking in with you to see how things are going at your holiday table. From pecan pies to Thanksgiving gumbo we cover a lot of delicious dishes that you might want to share at your next holiday function.

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More Gumbo, Same Girl

Mon, 13 Nov 2017 23:00:00 GMT

Back on the program, we have Marilyn and James Kithuka from Gumbo Girl. Their Jackson area restaurant is becoming a staple for Cajun cuisine and a go-to place for gumbo. We catch up with them see whats new in their "Pot".

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Bryant Natural Foods

Mon, 06 Nov 2017 21:00:00 GMT

Alyssa Bryant started baking treats for herself to enjoy because she was unable to eat many of the foods sold in the store. This led to her with the help of her husband start Bryant Natural Foods. They focus on using all natural ingredients for your health and taste buds.

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Seafood the Southern Way

Mon, 30 Oct 2017 21:00:00 GMT

The Mississippi Seafood Trail is one of the nations premier food trails. First, we talk with Mike Cashion, Executive Director of the Mississippi Hospitality and Restaurant Association, about the history of the trail and how it impacts the state. Then we chat and laugh with Bob Mahoney about the gulf coast staple, Mary Mahoney's.

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Chef Juanita

Mon, 23 Oct 2017 20:00:00 GMT

Chef Juanita is a Mississippi native and is making her passion for food a mission to help others. Balancing motherhood and being a celebrity chef she talks with Deep South Dining about her start in the kitchen and what its like to compete on a television cooking show.

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Chef Nick Wallace

Mon, 16 Oct 2017 20:00:00 GMT

Chef Nick Wallace is one of the most talked about culinary figures in Mississippi. We talk with him this episode about how his hometown of Edwards shapes what his does in the kitchen and how his latest appearance on tv helps move the needle for chefs here in Mississippi.

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The Dynamic Duo

Mon, 09 Oct 2017 21:00:00 GMT

October 9th is National Pizza and Beer day! We are celebrating this delicious pair in true Mississippi style. Local chefs, local pizza, and local brews.Featured on this episode:Estelle Wine Bar & BistroBuon CiboLucky Town Brewing Company Pizza Shack

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Fair Food

Mon, 02 Oct 2017 21:00:00 GMT

Deborah and Kevin talk about the different fair foods that keep them coming to the Midway year after year.This show is a truncated show due to President Trump's address to the nation.

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Chat & Chew

Mon, 25 Sep 2017 21:00:00 GMT

On this episode of Deep South Dining, we welcome Carlyn Hicks and Lisa Bynum to the table. They are two food writers that promote the local food scene all the way from the restaurant to the kitchen table. Carlyn Hicks restaurant write-ups can be found on SippJackson.com and Lisa Bynum's family-friendly recipes can be found on CookingBride.com.

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Gleaning of Mississippi

Mon, 18 Sep 2017 22:00:00 GMT

Andy Lemmon from Society of St. Andrew joins the table to talk about how you can help end hunger in Mississippi. Through gleaning, donations, and volunteers the Society of St. Andrew is helping bring food to much-needed places in the state.

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What's for Dinner?

Mon, 11 Sep 2017 22:00:00 GMT

Today's topic hits close to home. Deborah Hunter and guest host Java Chatman answer calls and emails from you about what's going on in your kitchen.Deborah tells us about her delicious breakfast casserole and oven baked french toast. Also, topics of vegan eating, hurricane preparedness, and labor day hamburgers are brought to the table.

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Tailgating Season

Mon, 28 Aug 2017 21:00:00 GMT

Fall in the South is all about football. And for some the football game is all about the tailgate. Patrick Bradley from Nuttin Butt Smoke joins Deep South Dining to share tailgating tips and what he likes on his tailgating menu.

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Quick Family Dinners

Mon, 21 Aug 2017 21:00:00 GMT

With the school year underway and the days that seem to be getting shorter and busier than ever, who has time to cook a healthy and delicious meal for your family. You do! We want you to ditch the drive-thru today as we focus on those quick and tasty meals that are family-friendly and easy to prepare after a long day of work and school.

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Two Dog Farms

Mon, 14 Aug 2017 22:00:00 GMT

As we continue highlighting "Farm to Table" cooking, Van and Dorothy Killen join the show from Two Dog Farms. As a community supported agriculture operation Two Dog Farms is providing its members with some of the freshest produce around.

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Sweet & Sauer

Mon, 07 Aug 2017 21:00:00 GMT

Lauren Rhoades from Sweet & Sauer is using locally grown ingredients to create flavorful and healthy fermented foods. She talks with Kevin and Deborah about her products, her fermentation process, and how you can learn to go from Farm to Ferment.

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Mike's All Purpose Seasoning

Mon, 24 Jul 2017 21:00:00 GMT

Today we are adding a little spice to the show with Mike Garner, from Mike's All Purpose Seasoning. His Mississippi based award winning seasoning has been adding flavor to dinner plates all around the country.

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Delta Blues Rice

Mon, 17 Jul 2017 22:00:00 GMT

Deborah Hunter brings in a simple, yet delicious, chicken and rice dish. Also, David Arant, from Delta Blues Rice joins the conversation and tells how his family farm is furthering the farm to table movement in the state.

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Foot Print Farms

Mon, 10 Jul 2017 21:00:00 GMT

Deborah Hunter cools the summer heat with her homemade ice cream. Then Dr. Cindy Ayers-Elliot, from Foot Print Farms, joins the show and shares her story of how she went from high heels to work boots.

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Catfish Day

Mon, 26 Jun 2017 21:00:00 GMT

Catfish is one of Mississippi's top exports and is a uniquely southern delight. On this episode, we hear from Chef Dixie Grimes from The BTC Old Fashioned Grocery and the Dixie Belle Cafe. Also the #1 catfish farmer in the state, Chris McGlawn talks about raising quality catfish.

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On the Coast/Pecan Hill Farms

Mon, 19 Jun 2017 21:00:00 GMT

We visit both land and sea in this episode of DSD, but it's all Mississippi. First Kevin and Deborah talk with the authors of the cookbook "On the Coast: Tales & Recipes from the Mississippi Gulf Coast". Then Sam & Max Draughn from Pecan Hill Farms (Raymond, MS) join the conversation with some fresh blueberries and pecans.

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Beef. It's What's for Dinner.

Mon, 12 Jun 2017 21:00:00 GMT

The Flora Butcher is back to Deep South Dining and brought some more of his Waygu beef. Also, Jana Dear from Canton Tourism is talking about getting ready for the event: Beef. It's What's for Dinner.

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Summer Salads

Mon, 05 Jun 2017 21:00:00 GMT

Guest host Cherita Brent sits with Deborah Hunter and talks everything salad. From the light and fit green salads to the sweet and delicious fruit salads.

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Sweet Summer

Tue, 16 May 2017 20:00:00 GMT

On this episode, Jake Franklin from Deep South Pops tells us how he crafts his one of a kind popsicles. Also, we bring the kids in the kitchen as summer break starts.

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Chef Godfrey & Ken Holdman

Mon, 08 May 2017 21:00:00 GMT

Ken Holdman from Sodexo Magic and Jackson State University executive chef Godfrey Morgan join today’s culinary conversation.

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Amazing Pasta

Mon, 01 May 2017 23:00:00 GMT

What’s your favorite pasta? Spaghetti? Fettuccini? Lasagna? Tune in and hear Kevin, Deborah, and others share their favorite pasta dishes.

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Mississippi BBQ Pt.2

Mon, 17 Apr 2017 21:00:00 GMT

Mississippi staples E&L Barbeque (Jackson) and The Shed BBQ & Blues Joint (Ocean Springs) share their history and a few recipes from their award winning restaurants. Also Deborah brings in a very special guest.

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Country Chicken

Tue, 11 Apr 2017 00:00:00 GMT

We travel to The Old Country Store (Lorman, MS) in this episode to visit with Mr. D and his world famous fried chicken. Deborah and Java also give tips to make your chicken ready for dinner.

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Just Desserts

Mon, 03 Apr 2017 21:00:00 GMT

This episode is all about the sweet treats. Deborah brings in two delicious desserts and a conversation with Food Network star, Chef G. Garvin.

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Go-To Dishes

Mon, 27 Mar 2017 23:00:00 GMT

Kevin and Deborah are serving up some of their go-to dishes this episode. Also, they talk about a couple of events that will satisfy every pallet.

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Gumbo Girl

Mon, 20 Mar 2017 23:00:00 GMT

The good times are definitely rolling on this episode of DSD. Kevin and Deborah welcome the Gumbo Girl, Marilyn Kithuka and this taste test is one for the ages.

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Mississippi BBQ

Tue, 14 Mar 2017 01:00:00 GMT

Patrick Bradley (Nothing Butt Smoke Catering) and Jim Hatten (Mississippi BBQ Trail) stop by to talk about Mississippi BBQ. From the flavor, to the sauce, and where to find the best BBQ in the state you can taste this episode through the speakers.

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California Love

Tue, 07 Mar 2017 01:00:00 GMT

Our guest ,Greg Dulan is a west coast chef and restaurateur (Dulan’s On Crenshaw) who is serving up soul food in Los Angeles on a daily basis. We will talk about his start, his success, and how he mixes palm trees and collard greens.

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Big Apple Inn

Tue, 28 Feb 2017 01:00:00 GMT

The Big Apple Inn has been a Jackson staple for over 70 years. Kevin and Deborah talk with fourth generation owner Geno Lee about staying consistent, the new location, and the world famous pig ear sandwich.

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Honey and Sugar

Tue, 14 Feb 2017 03:00:00 GMT

This morning we have a conversation with Glenda and Donavon Barner, owners of Sugar’s Place (Jackson, MS)

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Party Favorites

Mon, 06 Feb 2017 22:00:00 GMT

This episode is all about the foods that set up any event to be a good time. Deborah and Kevin will let you in on some of their party favorites and hear from you about what makes your party platter the life of the party.

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The Flora Butcher

Mon, 30 Jan 2017 22:00:00 GMT

This episode we’re going back in time. To a time when you and your neighborhood butcher were on first name bases. Our guest today is doing just that in Flora, MS as the Flora Butcher. Chef David Raines will share his story and how he brought the butcher shop back to Main Street.

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The Mississippi Sweet Potato

Tue, 24 Jan 2017 01:00:00 GMT

This episode we’re going to the Sweet Potato Capital of the World, Vardaman, MS. How do you prepare your sweet potatoes? And what is your favorite sweet potato dish? We’ll be speaking with Sylvia Clark from the Mississippi Sweet Potato Council and Jan Houston from the bakery Sweet Potato Sweets located in the heart of Varadaman. Yum!

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A Fresh Start

Mon, 09 Jan 2017 22:00:00 GMT

For our first show of 2017 we’re keeping everything fresh! Where do you like to shop for your fresh fruits and vegetables? What are your favorite recipes that involve fresh ingredients? And how do you store your fresh foods so they last longer?

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First Meal of the New Year

Tue, 20 Dec 2016 02:00:00 GMT

This morning we’ll discuss the traditional first meal of the new year. Do you and your family eat black eyed peas on January first? What else do you eat with it? Cabbage? Greens? Cornbread? Do you know the reason why people eat this meal on January first?

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Pot Roasts

Wed, 14 Dec 2016 01:00:00 GMT

Where’s the beef? We’re talking about pot roasts on our show today. How do you pick out a good pot roast in the store? Is it better to cook a pot roast in the oven or a slow cooker? And what are the best sides and vegetables to serve with it?

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Holiday Cookies and Candies

Mon, 05 Dec 2016 22:00:00 GMT

We’re going to see how the holiday cookies crumble on our show today! Holiday candy is on the menu today too. What is your favorite type of cookie during the holiday season? How do you like to decorate your cookies? Icing? Sprinkles? How do you make the perfect gingerbread cookies?

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Holiday Side Dishes & Desserts

Mon, 05 Dec 2016 22:00:00 GMT

We’ve already discussed our favorite holiday bird rituals. Now we need the side dishes! What’s the special side dish that you bring to the table? Does your family do dressing or stuffing? Do you have the best Macaroni and cheese? And what type of pies and cakes are you bringing to the dessert table?

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Chili Time

Tue, 01 Nov 2016 02:00:00 GMT

This morning we’ll discuss a perfect meal for when the weather starts to get cold, chili. Where exactly did chili originate? How do you cook the best pot of chili? And what are the rules to having a chili cookoff competition?

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Halloween Trick or Treats!

Tue, 25 Oct 2016 02:00:00 GMT

Halloween is one week away! And we want to talk about Halloween treats you can put together for your spooky guests. In need of a creepy appetizer idea? What type of spooky pastries or cupcakes can you whip up? Have you ever made a haunting Halloween punch?

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The Grit Debate

Mon, 10 Oct 2016 21:00:00 GMT

As the temperature drops we want to start the day with a warm breakfast meal, grits! What exactly are grits made from? Do they have any nutritional value? Do prefer your grits with salt or sugar?

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The Pumpkins Are Coming!

Tue, 04 Oct 2016 02:00:00 GMT

October is here! And we all know that means it’s time to break out the pumpkins! And that’s exactly what we are doing on today’s show. What’s the secret to picking the best pumpkin for cooking? How do you remove all the seeds? How do you bake the perfect pumpkin pie?

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Tailgate Food

Tue, 27 Sep 2016 02:00:00 GMT

Football season is up and running! So today we want to talk about your favorite foods for the tailgate! Do you like to fire up the grill at the stadium or prepare the dish at home? What type of dip do you like to bring to the tailgate party? Do you have a favorite sandwich or burger you like to prepare? Do you have a special chicken wings recipe you want to share?

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Restaurant Pastries

Mon, 12 Sep 2016 22:00:00 GMT

We’re going inside the restaurant to talk about pastries on today’s show. What’s your favorite pasty to order at a restaurant? Have you tried to bake it at home? Do you have a family pastry recipe you would like to share?

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Quick and Easy Meals

Tue, 30 Aug 2016 02:00:00 GMT

The kids are back in school and everyone’s schedule is busy. And to avoid fast food, we want to talk about quick and easy meal recipes on today’s show. What’s your go-to quick meal that your family loves? Do you have a favorite chicken or beef recipe that doesn’t take much time to whip up? What type of fish or seafood recipes get you cook in 15 to 30 minutes?

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Comfort Food

Mon, 15 Aug 2016 21:00:00 GMT

Kick your feet up, relax, and take a load off because we’re talking about your favorite comfort foods. When’s the last time you had a good plate of spaghetti and meatballs? What’s your secret fried chicken recipe? What about homemade French fries and mashed potatoes? And what desserts give you comfort?

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Pie in the Sky

Tue, 09 Aug 2016 01:00:00 GMT

Preheat the oven and get your sweet tooth ready because we’re baking pies on our show today. What’s the best way to make homemade pies with fruit ingredients? How do you make the crust? What’s the secret to a perfect sweet potato or pecan?

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What's For Brunch?

Mon, 01 Aug 2016 23:00:00 GMT

Today we take a closer look at the fourth meal of brunch! So what foods are included in the perfect brunch menu? Does French toast make the cut? What about omelets or frittata or eggs benedict? Or maybe there’s a particular brunch sandwich you would like to try?

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Salads

Mon, 25 Jul 2016 21:00:00 GMT

Today we are talking about the meal before your meal, the salad. What is your favorite type of salad? Garden or Caesar? Potato or Pasta? And what type of salad dressing do you prefer?

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Pork Chops

Tue, 19 Jul 2016 00:00:00 GMT

It’s all about chops on today’s show. How do you season your pork chops? Do you prefer them fried or baked? What’s the perfect recipe for lamb chops? What sides are good to serve with lamb chops?

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National Blueberry Muffin Day

Mon, 11 Jul 2016 21:00:00 GMT

Today is National Blueberry Muffin Day! So we’re preheating our oven to bake up some muffins! What is your favorite muffin flavor? What’s the problem when muffins don’t rise? And what’s the difference between muffins and cupcakes?

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California Soul Food?

Mon, 27 Jun 2016 22:00:00 GMT

Today we’ll talk to Gregory Dublin about his Dublin’s Soul Food restaurant in California. What’s the difference between soul food in California and Mississippi? Do Californians enjoy soul food as much as the south does? And what are some healthier ways to make soul food?

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SHELLFISH SUMMER

Mon, 27 Jun 2016 20:00:00 GMT

We’re in a summer and coastal mood today. We’re talking shellfish and the many different ways to enjoy them. Crab, shrimp, muscles, oysters, clams, lobster; we’ll talk about it all. And we’ll take your calls and get your favorite ways to cook shellfish.

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