Deep South Dining

By MPB Think RadioSociety & Culture Health & Fitness Nutrition Arts Places & Travel Food

Deep South Dining episodes

March 23, 2020 Deep South Dining: The New Normal
During this age of social distancing our daily lives have changed but one constant remains: we have to eat. Yet the new normal is take-out and curbside service from restaurants along with making use of everything in the home pantry and freezer. Today on the show Malcolm and Carol talk with Chef Cole Ellis from Cleveland about how the Delta Meat Market is working with families in his community. Then they speak with Chef John Currence about how COVID-19 is affecting his restaurants in Oxford and the kindness that is being shown around local restaurants.

*Need some ideas for cooking at home? Visit the new Facebook group started by Malcolm and Carol with big help from the magnificent LeAnne Gault. Cooking and Coping: Gathering Around the Virtual Table
Hosted on Acast. See acast.com/privacy for more information.
50 min
March 16, 2020 Deep South Dining: Elvie's
Deep South Dining is all about the culture of southern flavor and on this episode we take a look at one of the newest restaurants adding to that culture, Elvie's. Born out of the bond between chef Hunter Evans and Cody McCain, Elvie's is a place where the French cafe meets southern hospitality. Also today in the wake of the coronavirus pandemic Malcolm and Carol talk with Robert St. John about how his restaurants are being affected in this time of social distancing.
Hosted on Acast. See acast.com/privacy for more information.
51 min
March 09, 2020 Deep South Dining: Hot Sauce & Biscuits
Sometimes we walk into the kitchen with out a plan and make up a meal depending on the ingredients we have. Well that is exactly what we did with this episode of Deep South Dining. It was an open topic day and we created a kabob of southern delights. Malcolm and Carol talk about their latest kitchen adventures, new eateries they have tried, and Carol's Friday fish routine. But most of the conversation gets dedicated to biscuit making techniques and hot sauce preference. Let's eat!
Hosted on Acast. See acast.com/privacy for more information.
50 min
March 02, 2020 Deep South Dining: Mississippi Cheesecake
Cotton Blues has been a Hattiesburg staple restaurant with a menu full of locally sourced delights and surprises that constantly has it named "Best Brunch in the Pine Belt". Now coming to a grocery store near you (if not there already) is there signature cheesecake hand crafted by pastry chef Shaun Davis. On this episode of Deep South Dining Malcolm and Carol talk with Cotton Blues owner Chris Ortega and chef Shaun Davis about their cheesecake that has made it from the restaurant to your local store.
Hosted on Acast. See acast.com/privacy for more information.
50 min
February 24, 2020 Deep South Dining: Sheet Pan Cooking
Sheet pan cooking has exploded in recent years with home cooks everywhere. In this episode of Deep South Dining Malcolm and Carol welcome one of the best home cooks they know, LeAnne Gault. A lady of the Delta (Greenwood to be specific) but now in Jackson where Sundays are set aside for grocery shopping and trying different flavors on those lucky enough to sit at her table. From sheet pan dinners to cast iron skillet steaks LeAnne, Malcolm, and Carol bring the spice to this helping of Deep South Dining.
Hosted on Acast. See acast.com/privacy for more information.
51 min
February 10, 2020 Deep South Dining: Press Box Cuisine
On this episode of Deep South Dining Malcolm White is back in the studio, while Carol takes a quick break from the show. But all is well as we welcome Mississippi Sports Hall of Fame sports and current Mississippi Today sports columnist Rick Cleveland to the show. In addition to his well sought after columns, Rick is a very serious home cook. Also he has spent years in stadium and areas around the country dining on some of the best game day fare.
Hosted on Acast. See acast.com/privacy for more information.
51 min
February 03, 2020 Deep South Dining: Breaking The Fast
Breakfast is the one meal where it seems all things are possible. Sweet or savory? Hearty or light? Breakfast in the morning or breakfast at night? (Hey that's a rhyme!) A good breakfast should not be hard to come by so today we talk with John Currence from Big Bad Breakfast, who has populated the South with these breakfast eateries. Also we hear about some other great breakfast places around the state and what Carol and guest host Java are having (or not) for breakfast.
Hosted on Acast. See acast.com/privacy for more information.
52 min
January 27, 2020 Deep South Dining: Healthy Eating 2020
It's the end of January and many New Year's resolutions are out the window, especially those about eating healthy. Plus the Super Bowl is around the corner and a diet does not mesh well with game day. But let's not think of healthy eating as a diet but as a lifestyle. From Blue Cross Blue Shield executive chef Labron Alexander and registered dietitian Virginia Boyles to talk about healthy food swaps when cooking. Healthy eating does not have to be a chore if you make small changes and stay the course.

Hosted on Acast. See acast.com/privacy for more information.
51 min
January 13, 2020 Deep South Dining: Gas Station Foodie
In the South the gas station is much more than your place to fill up your car. In many communities it is a mix between the morning coffee house, lunch counter, and evening hangout. There are so many stories to be told at these meeting places, especially about some of one of a kind dishes only found in these particular gas stations.
Today on the show Malcolm and Carol welcome former Mississippi Judge Stafford Shurden and documentation Kate Medley to the show to share there experiences in these uncommonly delicious spaces. Also several listeners call in to share their favorite places for gas station grub.
Hosted on Acast. See acast.com/privacy for more information.
52 min
January 06, 2020Deep South Dining: 2020 Kitchen
The champagne has been popped, the new year bell has been rung, and for many that new years resolution already needs a do-over. On the first show of 2020 Malcolm and Carol toast to the new year by reflecting on some of their favorite dishes from the holiday season. Also with every January 1st comes a new set of food trends that are predicted to dominate the new year. 2019 might have been the year of plant based burgers but 2020 is sure to bring us something new to chew on.

____________________
During the show Malcolm and Carol talked with a caller about trying African inspired dishes for the new year. Here is one that might help open your palette this 2020.

West African Peanut Soup With Chicken
(courtesy of The New York Times)

Yield - 4 servings
Time - 40 minutes

Ingredients
¾ cup roasted and shelled peanuts
2 tablespoons peanut or neutral oil, like grapeseed or corn
1 medium red or white onion, chopped
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
½ pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
Pinch of cayenne
Salt
freshly ground black pepper
6 cups stock or water
2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
½ pound collards or kale, washed and cut into wide ribbons
¼ to ½ cup peanut butter, chunky or smooth

Directions
Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.
(Link: https://cooking.nytimes.com/recipes/1012581-west-african-peanut-soup-with-chicken )
Hosted on Acast. See acast.com/privacy for more information.
52 min

About Deep South Dining

From the publisher's feed

There’s more to a recipe besides add a pinch of salt and a dash of pepper. Pull up a chair to Deep South Dining and get a new recipe that you can try or you can share one of your own. Having some…