Deep South Dining

The Refill Cafe is taking a holistic approach to workforce training in the heart of Jackson, MS. Today on Deep South Dining Malcolm and Carol talk with Emily Stanfield, CEO of the Refill Jackson Initiative, and Sharna Shields, manager of the Refill Cafe. Modeled closely after Cafe Reconcile in New Orleans the Refill Cafe is looking to transform at-risk young people through classes and restaurant training.

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The school year is here and football has taken over the weekend but meal time does not have to suffer. Putting together a well balanced family meal does not have to be a chore. And if you are brave enough you can even pull your kids in the kitchen to help. On the show today we welcome a pair of working moms and food industry professionals, Marlana Walters from the Everyday Gourmet and Dr. Josie Bidwell host of MPB's Southern Remedy: Healthy & Fit. They both provide insight on cooking for picky eaters, family meal time, and making well-balanced choices. Also we here from food blogger Alex Golovac from atasteofwellbeing.com.

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Fudgy Black Bean Brownies

The perfect brownie balance of fudgy and cakey, nobody will know there’s black beans in them!

Ingredients:

½ Cup Quick Oats

½ Cup Semi-sweet Chocolate Chips

1 ½ Cup Black beans, canned, drained, rinsed

¼ cup Canola Oil

½ cup Maple or Cane Syrup

½ tsp Baking Powder

3 tbsp. Cocoa Powder, unsweetened

1 tsp Vanilla Extract

1/8 tsp Kosher Salt

Preparation:

1.Gather all ingredients and equipment.

2.Preheat oven to 350 Fahrenheit (180 Celsius).

3.In a small blender, blend oats on high speed to create a fine powder. Move the oats to a medium size bowl.

4.In a microwave safe bowl, add chocolate chips and microwave for 30 seconds. Remove and stir. Microwave for another 30 seconds or until thoroughly melted.

5.Drain black beans in a colander and thoroughly rinse them off.

6.In a pitcher blender, combine chocolate, black beans, oil, syrup, baking powder, cocoa powder, vanilla, and salt. Blend on high speed until very smooth.

7.Fold the oats and chocolate mixture together and transfer to a greased mini muffin pan. Fill cups ¾ of the way.

8.Bake at 350 F for 8-12 minutes. Check to see if they are done by inserting a tooth pick into the center of the tallest one. If it comes out clean, they’re done. **Note: Because these do not contain eggs, it is OK to slightly under bake these for a fudgier brownie. In this case, a toothpick would not come out clean.

9.Cool for 5 minutes before removing from the muffin tin. Enjoy!   

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Tailgating in the South is less about the football game than it is a time to fellowship and eat some really good food. All tailgates are not created equal but no matter the school or size of your tent, you should always bring your A game. Today on the show Malcolm and Carol welcome Patrick Bradley (Nuttin Butt Smoke Catering) and Barin Von Foregger (Grillax) to talk about the tailgating experience at Jackson State University and The University of Mississippi. Everything from barbecuing at the stadium to the struggle of not being able to cook on site. Represent your school and send in your best tailgate recipe to [email protected] .

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Beef Tenderloin

Beef tenderloin is a smoked dish that can wow even the most finicky of gameday crowds. Wrapped in bacon and sliced into medallions can be eaten as-is, or thrown onto a Southern yeast roll or Hawaiian roll and topped with a horseradish mayo that will make you slap someone. These are so good, some may opt to skip the game.

• Fire up your smoker and bring the temp to 275 degrees. 
• Season the outside with Salt, Pepper, Garlic (fine grind) and a layer of Montreal Steak Rub (coarse salt, pepper, garlic). This combo brings a savory element that’s great with beef.
• Wrap the outside with slices of thin-cut bacon.
• Add a chunk of pecan wood to the hot coals and place the beef tenderloin on the cooking grate.
• Tenderloin is best served rare to medium rare, so shoot for for 125 degrees by using a Thermoworks Thermapen MK4..

Country Ribs

Country Ribs are the hidden gem of tailgating, a meaty cut of pork (not really from the ribs) that comes from the shoulder. Grill these up with your favorite rub and then slice into small nuggets. Refrigerate and it’s ready for Gameday. Table it with your favorite Q sauce and toothpicks. These are really good in tortilla wraps, too.

Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones, but instead contain parts of the shoulder blade.

• 4-6 country ribs
• 3 Tbsp Rubbin Right Honey Bourbon Rub
• 4 blocks Wildwood Grilling Hickory

1. Prepare Honey Bourbon Country Ribs by washing under cold water and pat-drying with paper towel.
2. Coat all sides of pork with Honey Bourbon rub.
3. Set up your charcoal grill for indirect cooking. Bring to 375 degrees.
4. Place all pork ribs on the indirect side of heat and cover for 15 minutes. This will allow the spices and rendered fat to meld.
5. Uncover grill and place the ribs directly over the coals for 3-4 minutes to sear.
6. Return the ribs to the indirect side and cover for another 35 minutes, or until the ribs read 185 degrees on the Thermoworks Thermapen MK4.

PB&J Chicken Satay

Chicken Satay is skewered chicken cubes marinated (pepper jelly and soy sauce) and then grilled. This is outstanding for tailgating, as they are perfect for dipping. A peanut sauce is fabulous for this and is easy to create and transport to The Grove.

• 1/4 cup Braswell’s red pepper jelly
• 1 1/2 tsp. soy sauce
• 1/8 tsp. ground coriander
• pinch ground ginger
• 1 garlic clove, minced
• about 2 lbs. chicken tenderloins (about 7 pieces), cut into 1″ cubes

Peanut Sauce

• 3 Tbsp. natural creamy peanut butter
• 3/4 cup canned unsweetened coconut milk (top white part only)
• 2 1/2 tsp. soy sauce
• 2 Tbsp. chicken broth
• 1 garlic clove, minced
• 1/2 tsp. finely grated yellow onion
• 1 1/2 Tbsp. dark brown sugar
• 1 tsp. lime juice

1. Mix the first five ingredients together in a medium bowl. Spoon a few tablespoons of the marinade in a small bowl and set aside.
2. Toss the cubed chicken in the marinade. Cover and refrigerate for 1 to 2 hours.
3. Meanwhile, soak 7 long wooden skewers in water for 30 minutes.
4. For the peanut sauce, whisk together all of the ingredients in a small bowl. Set aside. Makes about 1 1/4 cups.
5. After the chicken has marinated, skewer the chicken cubes close together on the skewer.
6. Heat the outside grill. If using a grill pan, heat over medium to medium-high heat. Grease the grill or grill pan. Cook the skewered chicken for 3 to 4 minutes on each side or until done. Use an instant read thermometer, like a Thermoworks Thermapen MK4 to check the internal temperature is at least 165 degrees.
7. Transfer to a serving plate. Lightly brush the reserved marinade over the chicken. Serve the chicken satay with the peanut sauce.

Flat Iron with Chimichurri

Flat Iron

·        Coat steak with coarse rub and sear over high heat, and then move to cool side until medium rare.

·        Slice thinly and add to a portable dish and refrigerate.

·        Serve with Chimicurri alone or inside tortillas.

Chimichurri

• 1 shallot, finely chopped
• 1 Fresno chile or red jalapeño, finely chopped
• 3–4 garlic cloves, thinly sliced or finely chopped
• ½ cup red wine vinegar
• 1 tsp. kosher salt, plus more
• ½ cup finely chopped cilantro
• ¼ cup finely chopped flat-leaf parsley
• 2 Tbsp. finely chopped oregano
• ¾ cup extra-virgin olive oil

Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.

Remove meat from marinade, pat dry, and grill.

Grilled Shrimp Cocktail

Skewer up the Gulf shrimp and place in long baking dish. Cover with marinade (olive oil, garlic, s&p).

After 20 minutes, you can add them to the grill over medium high heat to add a little char and cook shrimp through, about two (2) minutes.

You can refrigerate these (remove skewers) and take to the ball game and serve with cocktail sauce.

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Fish on the grill can be a tasty and easy meal, if only half of the fillet did not stick to the grates. This is a common mistake that can be fixed by making sure your grill is hot enough and coated with just a touch of oil. Today's guest on Deep South Dining share this and more tips about grilling fish and how to shop for the perfect cut or whole fish. From the Farmer's Table Cooking School we welcome Chef Connor Wolf and from Duggan's Seafood, John Lester. Also Malcolm and Carol look forward to the 1st Annual Sweet Mississippi Tea Festival in Poplarville.

Serves 4 

Ingredients:

• 2 Redfish Filets, skin off and pinbones removed 
• 3 tablespoons smoked paprika
• 2 teaspoons onion powder
• 1 1/2 teaspoons sea salt
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2-1 teaspoon cayenne pepper
• 1 lemon, cut into wedges 
• 3-4 Tablespoons of Butter 
• 1-2 Tablespoons of Veg. Oil 

1. Heat a large Cast Iron Skillet Or Stainless Steel Pan over medium high heat until the pan is smoking hot with not oil added to the pan yet

2. Mix all the dry ingredients together to make your blackened seasoning. Season the presentation side of the redfish (opposite of skin side) with blackened seasoning 

3. Add the Veg. Oil to the pan and swirl to allow the oil to evenly disperse 

4. Place the fish in the pan with the seasoned presentation side face down. Season the opposite side with S&P. All the fish to cook for 4-5 minutes before flipping. 

5. After the fish is firm and opaque remove from the pan and place on the plate. Add the butter to the pan and whisk lightly then squeeze some lemon juice in to make a pan sauce. Drizzle over the fish and serve. 

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