Deep South Dining

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

The country of Lebanon is bordered by Syria to the north and east, and Israel to the south, with the Mediterranean Sea to the west. Yet a great community of Lebanese call Mississippi home because their ancestors migrated here at the turn of the 20th century and brought traditions and foods that melded perfectly with the southern flavors of Mississippi. Today we talk about these lasting traditions with guest-host Joe Sherman. Whose family grandfather immigrated here during those early days. Then we add Chef Alex Eaton (Manship, Aplos) and professor Jimmy Thomas (University of Mississippi) to the conversation about kibbeh, Chamoun's Resthaven, and more.Show Links    Baked Kibbeh Recipe from Epicurious.comThe Lebanese in Mississippi: An Oral History See acast.com/privacy for privacy and opt-out information.

In this edition of Deep South Dining, Malcolm and Carol are wrap up Women's History Month by shinning the spotlight on Chef Taylor Bowen Ricketts. Named one of Southern Living magazines, Top 50 Female chefs and a 2011 James Beard Award, Best Chef of the South Semi-finalist, Taylor is pushing Mississippi forward with her culinary foodscapes. Her restaurant Fan & Johnny’s is one of Greenwood's best and allows her to push her creativity to new heights.  Basil Chimichurri (courtesy of Taylor Bowen Ricketts)Ingredients 2 cups fresh basil4 TB garlic purée3/4 cup Vinegar3/4 cup olive oil2 tsp sriracha1/2 poblano pepper2 tsp salt1 tsp sugarThis is a variation on the classic Argentine staple. It’s a strong acidic marinade and sauce. I use fresh basil as the base for a herb vinaigrette with lots of garlic and instead of chili pepper, I use sriracha and fresh poblano. It’s perfect for grilled steak, chicken, and veggies but especially wild game.    See acast.com/privacy for privacy and opt-

Southern foodways mean different things to different people. Yet the common thread about southern foodways is the people who pass these traditions thru the generations. Edna Lewis will forever be a lasting figure in the world of southern cooking and helped keep these southern foodways alive with cookbooks like The Taste Of Country Cooking. Scott Peacock is one of the young chefs she influenced to believe in the power of southern cooking and joins Deep South Dining to share insights on his time with Edna. In this edition of Deep South Dining Malcolm and Carol talk with Scott about cooking with her and even caring for her during her later years. Also, they hear from Scott Barretta about his recent food adventure with a Grammy Award nominee in Bentionia. See acast.com/privacy for privacy and opt-out information.

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. See acast.com/privacy for privacy and opt-out information.

#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 servingsActive Time: 20 minutesTotal Time: 45 minutesLevel: EasyINGREDIENTS2 pints (20 ounces) cherry tomatoes1/2 cup extra virgin olive oilKosher salt and freshly ground black pepperOne 8-ounce block feta cheese, drained10 ounces mezze rigatoni1 garlic clove, finely grated1/4 cup fresh basil leaves, thinly slicedFlaky sea salt, for servingDIRECTIONSPreheat 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 comb

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 cream¾ cup cold buttermilk1½ cups cold mashed sweet potatoes 5 cups pastry or all-purpose flour1 tablespoon plus 1 teaspoon baking powder1 teaspoon kosher salt⅔ cup sugar½ teaspoon ground cardamom⅛ teaspoon freshly grated nutmeg3 sticks very cold unsalted butter, cut into 1-inch pieces2 teaspoons finely grated lemon zest½ cup chopped crystallized gingerFor the topping:¼ cup cream¼ cup turbinado sugar⅛ teaspoon ground cardamomDirections

In this edition of Deep South Dining Malcolm and Carol open the show by sharing their upcoming Valentine's Day dinner plans. One has a lovely meal for two at home planned, while the other already have reservations at a local restaurant. Next, they speak with Martina Barksdale, host of the Gray Media lifestyle show Weekend Mississippi. For the month of February, Mississippi Weekend is continuing their Culinary Clash competition and highlighting black owned businesses. Lastly, Malcolm and Carol welcome back food writer and photographer Julian Brunt, to talk about the coastal food scene and his fondness of the Cooking and Coping Facebook page. Show Links Mississippi Weekend - Culinary Clash 2021Cooking and Coping See acast.com/privacy for privacy and opt-out information.

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) See acast.com/privacy for privacy and opt-out information.

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 oil1 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, cole

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. See acast.com/privacy for privacy and opt-out information.

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. See acast.com/privacy for privacy and opt-out information.

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. See acast.com/privacy for privacy and opt-out information.

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 ShurdenDr. Marcie Cohen FerrisNorth Carolina Sweet Potato and Apple Latkes See acast.com/privacy for privacy and opt-out information.

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 RecipeSweet Potatoes: a Savor the South cookbook by April McGreger See acast.com/privacy for privacy and opt-out information.

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. See acast.com/privacy for privacy and opt-out information.

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 LinksBenton BaconStafford ShurdenLarrison Campbell - Vanity Fair Article See acast.com/privacy for privacy and opt-out information.

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 Ingredients3 cups sweet potatoes (about 4 good-sized ones)1/2 cup sugar1/2 cup butter2 eggs, beaten1 teaspoon vanilla1/3 cup milkTopping Ingredients1/3 cup melted butter1 cup light brown sugar1/2 cup flour1 cup chopped pecansDirectionsCasserole: 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.&nbs

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)Ingredients1 pound okra (453g; 20-25 pods), split or quartered lengthwise2 tablespoons extra virgin olive oil2 teaspoons ground coriander1 teaspoon salt10 turns of the pepper mill or 1/4 teaspoon black pepperInstructionsHeat oven to 400 degrees.In a medium bowl, toss the okra with the olive oil, coriander, salt and pepper.S

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! See acast.com/privacy for privacy and opt-out information.