Deep South Dining

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

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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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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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!

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

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!

• 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

• 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

1. Preheat oven to 375F (190C).
2. Lightly butter a deep-sided 13” x 9” baking dish; set aside.
3. 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.)
4. 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).
5. Spoon mixture into buttered baking dish. 

To Prepare Topping

1. 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!
2.  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.).
3.  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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