Deep South Dining

To the uninitiated Mississippi tomatoes are a summer delight. From tomato sandwiches to fried green tomatoes, everything this time of year is coming up delicious. Malcolm and Carol talk with Felder Rushing about growing heirloom tomatoes and speake with Stacy Thornton about the upcoming Tomato Festival in Crystal Springs. And no tomato conversation is complete without the ingredient that binds the South together, mayonnaise. Let's eat!Discussed This Episode:4 Reasons Why Southerners Do Tomatoes Better Than Anyone ElseSeed SaversSouthern ExposureTomato PieEstus Keas – Bay St. Louis, MSIngredients6-8 Ripe tomatoes16  Basil leaves chopped2 Bunches green onions chopped (green & white parts)1 Pillsbury Roll Out Crust, pre-baked for 10 minutes (or make your own!)1 ½ cups Mozzarella, shredded1 ½ cups Sharp Cheddar, shredded1 ½ cups Mayonnaise1 tsp Cayenne10 inch pie dish(Preheat oven to 350 degrees)Slice tomatoes and let them drain for an hour or two on a rack. Sprink

Phrases like "farm to fork" and "farm to table" are really trendy but only reinforce something that was once the norm during meal time. Eating what was fresh and in- season. Today on Deep South Dining we take a look at what is in-season with Robby Sullivan of the Mississippi Farmers Market (Jackson, MS) and talk with cookbook author Sheri Castle, who Carol calls the queen of vegetables. Also we hear from Robert St. John about the non-romantic side of growing your own produce.Discussed This Episode:Mississippi Farmers MarketEat Your Peas by Sheri Castle Summer squash casseroleJudy reed, Greenville, MSIngredients:2 pounds yellow summer squash7 tablespoons butter1 large onion, chopped1 large clove garlic, chopped½ red bell pepper, chopped½ green bell pepper, chopped1 jalapeño pepper, seeded and chopped (optional) 4 slices plain white bread, toasted24 Ritz crackers, crumbed in food processor½ pound sharp cheddar cheese, grated 4 large eggs, beaten½&

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 CakeYields: 10-12 servingsIngredients: 3 cups sugar1 ½ cups butter, softened8 ounces cream cheese, softened3 cups all purpose flour, sifted½ teaspoon salt6 eggs1 tablespoon lemon extract1 tablespoon almond extractDirections: (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

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

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 HushpuppiesFried CatfishIngredients4 U.S. Farm-Raised Catfish Fillets¾ cup yellow cornmeal¼ cup all-purpose flour2 teaspoons salt1 teaspoon cayenne pepper¼ teaspoon garlic powderVegetable oil for fryingCombine 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 Ingre

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 Tomatoes2 tablespoons vegetable oil1 small yellow onion, finely chopped (about 1 cup)2 (28 ounce) cans whole tomatoes, drained and halved lengthwise2 tablespoons light brown sugar2 tablespoons chopped fresh chives¾ tablespoon table salt½ teaspoon seasoned salt (like Lawry’s)½ teaspoon dried chervil½ teaspoon dried dill¼ teaspoon black pepper1 cup coarse bread crumbs (from 1 baguette)2 tablespoons butter, melted1. 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. 

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 SaladYield: 4-6 servings1 lb Crabmeat, jumbo lump½ cup Red onion, chopped fine¼ cup Canola Oil¼ cup White Vinegar1 Tbl Parsley1 Tbl Hot Sauce2 tsp Worcestershire sauce1 tsp Salt½ tsp Black PepperGently 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 minutes2 tablespoons butter2 tablespoons extra-virgin olive oil4 garlic cloves, minced½ cup dry white wine or

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

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

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

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

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

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

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

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

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

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

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

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

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