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. 

 Basil Chimichurri (courtesy of Taylor Bowen Ricketts)
Ingredients

• 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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