Deep South Dining

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 RecipeAdapted 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 chopped½ cup fresh mint leaves¼ cup fresh lime juice1 teaspoon salt (or more to taste)1 teaspoon freshly ground black pepperPreparation: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.Blan

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

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 RecipeIngredients:2 cups all-purpose flour1 tbsp baking powder¾ tsp salt½ tsp black pepper1 stick cold butter1 cup full-fat buttermilkDirections: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.St

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 PieIngredients 1 stick butter1 Tablespoon flour2 eggs½ tsp each of cinnamon, nutmeg, ginger, allspice¼ tsp salt1 ½ cups pumpkin (cooked or canned)3 Tablespoons bourbon or water1 unbaked 9-inch pie shell DirectionsHeat 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

Deep South Dining is the only show dedicated to food and southern culture that can start an episode talking about cheeseburgers, transition to fired pies, and end up in Australia with fried eggs. It may sound like a hard job but host Malcolm White and Carol Puckett pull it off every Monday morning. To connect more with Malcolm and Carol, join them online with the Cooking and Coping Facebook Group (Link). See acast.com/privacy for privacy and opt-out information.

Chris Washington opened the catering company, Michael Cordell Eats during the height of the pandemic. Both as a way to keep money coming in to support his family but also as a way to pursue his passion for food more seriously. Talking with Malcolm and Carol they bond over their love for an anytime breakfast, cheesecakes, and learning the food industry on the ground floor. Also, friend of the show, Chef Enrika Williams shares her experience at the Atlanta Food & Wine Festival, and Carol shares feedback from listeners about the different ways to enjoy Deep South Dining. See acast.com/privacy for privacy and opt-out information.

It is no question that catfish is one of Mississippi's top exports. 55% of all U.S. farm-raised catfish come from the Magnolia state. To help talk catfish and celebrate national catfish month, Malcolm White welcomes guest host Chef Enrika Williams to the show, while his skillet buddy Carol Puckett is out. As a true Mississippian Enrika has an opinion on how she likes her catfish and shares a piece of her process in the kitchen. Also, we hear from a few Deep South Dining favorites and answer the question: whole fish, fillets, or thin? See acast.com/privacy for privacy and opt-out information.

As usual Malcolm and Carol start the show by letting us know what has been happening in their kitchen and shares some of the good news happening in the Mississippi food scene. Congratulations Austin Sumrall! Then without warning a bomb was launched onto the Deep South Dining community. The question was asked: How do I make creamy grits? So down the grits hole we went, answered a few emails, and also shared tips for exiting a food rut. It was a deliciously good time! See acast.com/privacy for privacy and opt-out information.

How far do you travel up the Scoville scale? Today Carol and Malcolm are talking about peppers and adding the right amount of spice to your recipes. Recently Malcolm took a trip to Avery Island, the home of Tabasco, and reports on some of his findings. Who knew Tobasco is aged in oak barrels like wine or your favorite whiskey? Also Java chimes in with some tips for parents gearing up for the upcoming school year. See acast.com/privacy for privacy and opt-out information.

Mississippi summers can promise you three things sun, humidity, and water. But we don't mind, because it is great for our Mississippi vegetables. From backyard gardens to farmers' markets, this is a great time for summer veggies.  The summer harvest has also been good for figs. Malcolm and Carol share some tips for dealing with a robust amount of figs from preserves all the way to fig vodka. Let's eat y'all! See acast.com/privacy for privacy and opt-out information.

Malcolm and Carol have been skillet buddies for a long while and share their love of food, culture, and tomatoes with yall today.Heirloom Tomato Tart from Williams SonomaFor the crust1½ cups (7½ oz/235 g) all-purpose flour½ cup (2½ oz/75 g) cornmeal1 tsp sugar1¼ tsp salt½ cup (4 oz/125 g) cold unsalted butter, cut into cubes⅓ cup (80 ml) plus 1 tbsp ice water3 tbsp olive oilFor the filling2 lb (1 kg) regular and cherry heirloom tomatoes 1 tbsp olive oil4 green onions, thinly sliced2 cloves garlic, minced1 ear corn, husk and silk removed, and kernels cut  off the cob 1 tbsp thinly sliced fresh basil, plus basil leaves for garnishSalt and freshly ground pepper 2 oz (60 g) Gruyère cheese, shredded2 tbsp grated Parmesan cheese1 large egg yolk whisked with 1 tbsp whole milkTo make the crust, in a food processor, combine the flour, cornmeal, sugar, and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until evenly distributed but large chunks of butter remain visible.

The 4th of July holiday is around the bend so Malcolm and Carol are taking things to the grill. Not just for meat, they share great grilling for tips for your fresh vegetables and everything else that needs a nice smokey flavor. Also, they discuss the classic American hot dog and all its glorious variations. And did you think okra was not making an appearance this summer? Slime or no slime, this summer vegetable takes center stage once again on Deep Sout Dining. Let's eat y'all! See acast.com/privacy for privacy and opt-out information.

Salad Days is a hydroponic farm in Flora, MS that specializes in growing pesticide-free produce and can supply a wide variety of lettuce 365 days a year. Family-owned and operated Leigh Bailey and Salad Days is a part of a culinary resurgence happening in this small Madison County town. Leigh joins the show to talk about how she came to farming after a life in real estate and Flora's hot local food scene.  See acast.com/privacy for privacy and opt-out information.

Since March 23, 2020, Malcolm and Carol have virtually hosted Deep South Dining. But through the bad wifi connections, bad sounding microphones. and everything else that could go wrong with a Zoom call they persevered. Now today is their first in-studio broadcast and they open things up with some old and new friends. From the Geaslt Gardener, Felder Rushing joins to talk about your produce garden and Chat Phillips is on the show to talk about his new Mississippi-based beverage company, Inaka Tea. It feels good to be back! See acast.com/privacy for privacy and opt-out information.

What would the kitchen be without the incredible edible egg? As a dish by itself or as an ingredient the egg is in just about everything, from your baked goods to your fried rice. We talk with Ryn Laster from the MS Egg Marketing Board about their work and how they spread the message about the edible egg. Also, Malcolm and Carol discuss the best egg cooking and boiling techniques. Anybody up for some oven-fresh hardboiled eggs? Let's eat yall! Caprese Egg Muffins(courtesy of American Egg Board)Ingredients2 Tbsp olive oil3 cups baby spinach1 cup cherry tomatoes, chopped3 Tbsp fresh basil leaves, chiffonade1/2 tsp salt1/2 tsp black pepper1/2 tsp garlic powder10 large eggs, beaten36 pearls fresh mozzarellabalsamic glaze, to serveDirectionsPreheat oven to 350° and prepare a 12-cup muffin tin with non-stick cooking spray.In a medium skillet, heat the olive oil over medium heat. Sauté the spinach and tomatoes until wilted, then place in a medium bowl. Add the fresh basil, salt, pepper, garlic powder, a

Eddie Wright from Eddie Wright BBQ and Catering rejoins the show to talk about the upcoming grilling season as outside temperatures heat up. Utilizing the 3 T's of good barbeque: time, temperature, and technique, Eddie states you can achieve delicious barbeque no matter your equipment. As a recent award recipient from the Kingsford Charcoal: Preserve The Pit program Eddie also talks about the new recognition this award brings to his brand. Also, Malcolm asks the question of all barbeque questions: Does Mississippi have its own barbeque style? Later in the show, Stafford Shurden drops in to talk about his latest gas station food adventures and how he keeps his restaurant doors open for over sixteen years in small-town Mississippi. See acast.com/privacy for privacy and opt-out information.

Elizabeth Heiskell rejoins Deep South Dining to talk about her latest cookbook, Come On Over!: Southern Delicious for Every Day & Every Occasion. Always ready to chat it up with her good friends Malcolm and Carol, this conversation is a celebration of all the things Elizabeth has done to stay at the top of the culinary ladder from her home in Oxford. Retelling how she and Carol first started together and what it took to put together book number four, Elizabeth also gifted us her delicious tomato pie recipe from the book before running to a book signing in Alabama. Later in the show Malcolm and Carol share what has been happening in their kitchens and the news that barbecue entrepreneur, Eddie Wright is the recipient of a Kingsford’s Preserve the Pit grant.Show Links:Virtual Discussion with Lemuria Books - Hosted by Malcolm White and Carol PuckettPreserve The Pit - Eddie WrightExcerpted from COME ON OVER! © 2021 by Elizabeth Heiskell. Reproduced by permission of Houghton Mifflin Harcourt. All right

Big River Bagels was born in the heart of the Mississippi delta and wants everyone to see the bagel as the new biscuit. Co-owners Kate Gluckman and Marisol Doyle know they have a steep hill to climb with such a claim but are making strides because they have been named the best bagels in Mississippi by EatThis.com. Joining Malcolm and Carol to talk about their bagel journey and the way the creative economy is rejuvenating the Mississippi delta Kate and Marisol carry their bagel flag high. Also, Malcolm and Carol stir the pot once again asking about which condiment (mayonnaise) deserves top billing. See acast.com/privacy for privacy and opt-out information.

Friend of the show, Adrian Miller is back with another look at the African American culinary experience. Black Smoke: African Americans and the United States of Barbeque is part history book, part recipe book, and part roadmap to more inclusive barbeque pits everywhere. As always Malcolm and Carol start the show by letting you know what is happening in their kitchens then quickly turns the conversation to barbeque by highlighting some of their favorite barbeque joints in and out of Mississippi. Then Carol, Malcolm, and Adrian begin a journey through barbeque that starts with techniques used by Native Americans.Show Links:Mississippi BBQ Trail See acast.com/privacy for privacy and opt-out information.

It seems that vegan and vegetarian options are more available than ever. Also, the preparation of these meatless dishes packs them with flavor and may be able to fool even your most carnivorous friend. A welcome road to travel on Deep South Dining, Malcolm and Carol talk about some of their favorite meatless dishes and learn about a vegan food truck that is providing animal product-free delights around the capital city.Show LinksOops All Vegan Food TruckMississippi VeganMiso Maple Mustard Glazed Carrots Recipe(courtesy of Timothy Pakron)INGREDIENTS1 pound carrots, sliced in half lengthwise 2 cloves garlic, minced2 tablespoons good olive oil2 tablespoons nutritional yeast2 tablespoons good whole grain mustard2 tablespoons maple syrup2 tablespoons mellow white miso2 teaspoons apple cider vinegar2 teaspoons gluten-free tamariCrushed red pepper, to taste (optional)Fresh black pepper, to taste (optional)INSTRUCTIONSPreheat the oven to 375 degrees F. Next, make the glaze by whisking together all of the ingre