Deep South Dining

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

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 GravyIngredientsTURKEYOne 12- to 15-pound turkey1 yellow onion, coarsely chopped3 stalks celery, coarsely chopped1 lemon, quartered24 tablespoons (3 sticks) unsalted butter, at room temperature, dividedKosher salt and freshly ground black pepper8 slices smoked bacon2 cups red wine, plus more as needed1½ cups chicken broth, plus more as needed6 whole peppercorns10 sprigs fresh flat-leaf parsley1 bunch fresh thyme2 bay leavesMILLION-DOLLAR GRAVY2 cups liquid from turkey roasting pan, dividedRed wine, if needed2 tablespoons unsalte

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

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

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.__________________Black - Eyed Pea and Turkey GumboINGREDIENTS1 ½ cup flour1 ½ cup oil2 cup diced onion1 cup diced green pepper1 cup diced celery3 Tablespoon chopped garlic1 ½ gallon pork or chicken stock1 ½ pound okra sliced crosswise ½ inch wide and seared in lard until lightly browned2 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 pepper2-3 # Turkey Breast (raw weight) fully cooked and cho

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

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.__________________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 servingsIngredients2 large red bell peppers, halved and seeded1 (8 ounce) can stewed tomatoes, with liquid1/3 cup plain instant brown rice2 tablespoons hot water2 green onions, thinly sliced16 oz. ground turkey1/2 cup frozen corn kernels, thawed and drain

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

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

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.__________________Fudgy Black Bean BrowniesThe perfect brownie balance of fudgy and cakey, nobody will know there’s black beans in them!Ingredients: ½ Cup Quick Oats½ Cup Semi-sweet Chocolate Chips1 ½ Cup Black beans, canned, drained, rinsed¼ cup Canola Oil½ cup Maple or Cane Syrup½ tsp Baking Powder3 tbsp. Cocoa Powder, unsweetened1 tsp Vanilla Extract1/8 tsp Kosher SaltPreparation:1.Ga

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 ._______________Beef TenderloinBeef 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 th

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

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 paprika2 teaspoons onion powder1 1/2 teaspoons sea salt1 teaspoon garlic powder1 teaspoon ground black pepper1 teaspoon dried thyme1 teaspoon dried oregano1/2-1 teaspoon cayenne pepper1 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

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

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

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

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

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

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-quePork Tenderloin & Grilled Corn SaladGrilled Corn SaladBy Trudy FisherIngredients:8 ears of fresh corn, shucked and cleanedDirections: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. 

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 PUDDINGBy Molly O’NeillServes – 4Ingredients4 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 Directions1.  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 tabl