Deep South Dining

On this edition of Deep South Dining Malcolm and Carol remember and highlight one of the great writers and cultural ambassadors of the South, Julia Reed. On Friday, August 28 she died at the age of 59. A tireless spokesperson for the South and especially her hometown of Greenville, Julia was the embodiment of Deep South Dining.

From Garden & Gun Magazine

In Memoriam: Julia Evans Reed, 1960–2020 by John Meacham

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A touch of this and a splash of that is all it took for this episode of Deep South Dining to get cooking. First Malcolm and Carol chat about some current food headlines from Mississippi and around the country. Then they send condolences to a pair of local restaurant scene favorites that left a great impact in the industry. Next they ponder on the distinction of jelly covered lamb chops and take a call from Chef Tom Ramsey about the not so easy New Orleans restaurant scene. Let's eat y'all!

• 1 Cup very hot water
• 6 Tsp sugar
• 1 Tsp salt
• 1 Cup cider vinegar

1. Dissolve sugar and salt inside cup of hot water.
2. Add cider vinegar to new mixture.
3. Add choice of herbs: dill, garlic, fennel, coriander, etc.

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Chef Alexander Smalls began his life in the South Carolina low country, but has traveled the world as a world class opera singer, opened some of Americas finest restaurants, and has the awards to prove it. His new cookbook, “Meals, Music, and Muses: Recipes from My African American Kitchen” bridges his two passions and presents them as binding forces of culture and history. Malcolm and Carol talk with Alexander about this new book, his South Carolina roots, and also hear from a show favorite about the elusive Hoover Sauce. Let's eat y'all!

from: "Meals, Music, and Muses: Recipes from My African American Kitchen”

45 minutes, plus chilling. Serves 6 to 8.

Ingredients:

• 1 pound lump crabmeat, picked over for shells
• 2 tablespoons finely chopped yellow onion
• 2 tablespoons finely chopped red bell pepper
• 2 tablespoons finely chopped celery
• 1 tablespoon chopped fresh parsley
• 2 large eggs, beaten
• 1 cup small cubes white bread, toasted
• ½ cup plain bread crumbs, plus more for dredging
• 2 teaspoons finely chopped thyme
• 1½ teaspoons cayenne
• 1 cup fresh corn kernels
• Kosher salt and freshly ground black pepper
• Peanut, canola or vegetable oil, for frying
• Spicy Creole Mayonnaise (recipe follows)

Directions:

1. In a large bowl, mix the crab, onion, bell pepper, celery, parsley, eggs, bread cubes, bread crumbs, thyme, cayenne, corn and ½ teaspoon each salt and black pepper until well combined. Cover and chill for at least 2 hours or up to overnight.

2. Put more bread crumbs in a shallow bowl. Form the crab mixture into 1-ounce (1½ -inch-diameter) patties. Dredge the patties in the breadcrumbs to coat and shake off any excess crumbs.

3. Fill a large cast-iron skillet with oil to a depth of ½ inch. Heat over medium-high heat to 325 degrees. Working in batches to avoid crowding the skillet, add the crab patties to the hot oil and fry, turning once, until golden brown, about 2 minutes per side.

4. Drain on a crumpled brown paper bag or paper towels. Serve immediately with the Spicy Creole Mayonnaise.

Variation

Baked Crab Cakes

Place the crumb-dredged uncooked patties on a parchment paper–lined half-sheet pan and coat with nonstick cooking spray. Bake in a preheated 400-degree oven until browned, about 5 minutes.

45 minutes, plus chilling. Makes about 3 1/3 cups.

Ingredients:

• 1 cup canned diced tomatoes
• ½ cup finely chopped red bell pepper
• ½ cup finely chopped celery
• ½ cup finely chopped yellow onion
• 1 tablespoon packed light brown sugar
• 1 teaspoon cayenne
• 2 tablespoons tomato paste
• 3 tablespoons red wine vinegar
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup mayonnaise

Directions

1. In a medium saucepan, combine the tomatoes, bell pepper, celery, onion, brown sugar, cayenne, tomato paste, vinegar, salt and black pepper and bring to a boil over medium-high heat, stirring often. Reduce the heat to medium-low and simmer, stirring occasionally, until the mixture has the consistency of a thick paste, about 20 minutes. Let cool to room temperature, then chill for 1 hour.

2. Transfer the tomato mixture to a food processor and pulse until smooth. Spoon the mixture into a bowl and fold in the mayonnaise. Chill for at least 30 minutes before serving.

(The mayonnaise can be refrigerated in an airtight container for up to 1 month)

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Community cookbooks focus on home cooking, often documenting regional, ethnic, family, and societal traditions, as well as local history. For this reason Larrison Campbell had a front row seat to the fashionable entertaining and eating that is chronicled in many of her mother’s community cookbooks. Her recent Vanity Fair essay takes a look at these time capsules and relates their recipes and traditions to more modern days. So Malcolm and Carol breakdown her essay and find out which of her mother’s old cookbooks are her favorite and relates the most to modern times.

Featured Vanity Fair Essay: My Mother’s Old Junior League Cookbooks Seemed Like a Retro Joke—Instead They Were Extremely Satisfying

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Malcolm and Carol are in a bit of fig mania. Figs are everywhere and Carol even has fig tarts to share. On this episode of Deep South Dining there is plenty of fig talk, also Malcolm shares some news that will yield him more time in the kitchen. Also Felder Rushing joins the show to talk about the garden he has had this summer and share his process for fig preserves. Let's eat y'all!

• 1 cup salad oil
• 1½ cup sugar
• 3 eggs
• 1 teaspoon baking soda, dissolved in a little hot water
• 2 cups flour
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon salt
• ½ cup buttermilk
• 1 teaspoon vanilla
• 1 cup preserved figs, chopped (chopped dates may be substituted for figs)
• 1 cup chopped nuts

1. Beat 3 eggs; add sugar and oil.
2. After sifting dry ingredients, add to egg mixture alternately with buttermilk.
3. Add vanilla and fold in figs and nuts.
4. Pour into greased oblong pan and bake at 325 degrees for 45 minutes to 1 hour, or in a well-greased tube or bundt pan at 350 degrees just a little longer.

(Recipe courtesy of Ocracoke Cook Book (“the yellow cookbook’), published by The United Methodist Women of Ocracoke Island, N.C.)

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The summer is always a great time for grilling. If we are being honest anytime is a great time for grilling. On this episode of Deep South Dining Malcolm and Carol welcome two grill masters to the show to share their knowledge of grilling and smoking. From Tru-Q BBQ we have Trudy Fisher and from Wright Way BBQ we welcome Eddie Wright. Low and slow is great for brisket but what about kabobs? And are your putting fruits and vegetables on the grill? How about smokes peach ice cream? Let's eat y'all!

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Today on Deep South Dining Malcolm and Carol take a look at the process of pickling and preserving foods with friend of the show April McGregor. Now based in Pennsylvania, this native of Vardaman, Mississippi has been making award winning pickles and preserves since the days on her family farm.

After a brief history lesson from Carol on the early days of preserving, April takes us from the fig tree to the jar on the kitchen table. Also we give you all the tips needed to start your canning journey today.

Let's eat y'all!

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