Deep South Dining

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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

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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 Links

• Oops All Vegan Food Truck
• Mississippi Vegan

(courtesy of Timothy Pakron)

• 1 pound carrots, sliced in half lengthwise 
• 2 cloves garlic, minced
• 2 tablespoons good olive oil
• 2 tablespoons nutritional yeast
• 2 tablespoons good whole grain mustard
• 2 tablespoons maple syrup
• 2 tablespoons mellow white miso
• 2 teaspoons apple cider vinegar
• 2 teaspoons gluten-free tamari
• Crushed red pepper, to taste (optional)
• Fresh black pepper, to taste (optional)

Preheat the oven to 375 degrees F. Next, make the glaze by whisking together all of the ingredients, except the carrots, in a cast-iron skillet or baking dish. Add the carrots and toss them in the glaze until they are evenly coated. Roast for about 35 minutes, removing them halfway through to toss the mixture around to ensure the glaze is well incorporated into the carrots. Remove the dish from the oven once the desired texture is achieved.

(Recipe Link)

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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 Links

• Magnolia Sunset Markets
• Foot Print Farms
• Ultra Silk Playlist

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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.com
• The Lebanese in Mississippi: An Oral History

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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. 

• 2 cups fresh basil
• 4 TB garlic purée
• 3/4 cup Vinegar
• 3/4 cup olive oil
• 2 tsp sriracha
• 1/2 poblano pepper
• 2 tsp salt
• 1 tsp sugar

This 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.   

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#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.

(recipe courtesy of Food Network)

Yield: 4 to 6 servings

Active Time: 20 minutes

Total Time: 45 minutes

Level: Easy

• 2 pints (20 ounces) cherry tomatoes
• 1/2 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• One 8-ounce block feta cheese, drained
• 10 ounces mezze rigatoni
• 1 garlic clove, finely grated
• 1/4 cup fresh basil leaves, thinly sliced
• Flaky sea salt, for serving

Preheat 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 combined. Pour into a 2 1/2 to 3-quart baking dish. Place the feta in the center of the tomatoes, then season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Increase the heat to 450 degrees F, then continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.

Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of cooking water, then drain well.

Right as the tomatoes and feta come out of the oven, stir in the garlic. Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it’s OK if some of the oil isn’t fully integrated and combined). Toss in the pasta and half of the basil until evenly coated. Add some pasta water, a couple tablespoons at a time, if the sauce becomes too thick. Taste and adjust the seasoning with salt and pepper. Top with the remaining basil and a pinch of flaky sea salt for serving.

(Recipe Link: How to Make Your TikTok Baked Feta Pasta Just Right, According to a Recipe Developer)

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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.

(Recipe courtesy of April McGreger)

• ¼ cup cold heavy cream
• ¾ cup cold buttermilk
• 1½ cups cold mashed sweet potatoes 
• 5 cups pastry or all-purpose flour
• 1 tablespoon plus 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ⅔ cup sugar
• ½ teaspoon ground cardamom
• ⅛ teaspoon freshly grated nutmeg
• 3 sticks very cold unsalted butter, cut into 1-inch pieces
• 2 teaspoons finely grated lemon zest
• ½ cup chopped crystallized ginger

• ¼ cup cream
• ¼ cup turbinado sugar
• ⅛ teaspoon ground cardamom

1. Preheat the oven to 400°. Line a baking sheet with parchment paper.
2. In a small bowl, whisk the cream and buttermilk into the mashed sweet potatoes.
3. In a large bowl, sift together the flour, baking powder, salt, sugar, cardamom, and nutmeg. Cut the butter into the flour mixture with a pastry blender or a fork until it is the size of corn kernels. Stir in the lemon zest and crystallized ginger.
4. Make a well in the center of the flour mixture and, working quickly, stir in the sweet potato mixture until the dough just comes together. 
5. Line a baking sheet with parchment paper and sprinkle it liberally with flour. Scrape the sticky dough onto the parchment paper. With floured hands, press the dough out into a rectangle about 1 1/2-inches thick. Using a floured 3 to 4-inch biscuit cutter, press out rounds and transfer them to the baking sheet, leaving a fingertips space between them. Brush each with heavy cream. Mix the turbinado sugar and ground cardamom in a small bowl and sprinkle evenly over the dough. Don’t worry about any excess flour on your parchment paper. 
6. Bake for about 30 minutes or until golden brown and cooked through. Serve warm or at room temperature.

Tip: Scones can be made in advance and frozen on a sheet tray. Once they are frozen completely,  transfer the scones to a freezer bag for longer storage. Bake directly from frozen. You may need to add a couple of minutes to the baking time. 

(Recipe Link)

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