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Deep South Dining

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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 friends over and don’t k... More
2020-1-6

Deep 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.


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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

  1. Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
  2. 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.
  3. 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.
  4. 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 )

2019-11-18

Deep South Dining | Thanksgiving Meal

Thanksgiving is next week and always the most fussed over meal of the year. Today on the show we welcome the one and only Elizabeth Heiskell to talk about how she juggles the many aspects of a delicious Thanksgiving meal. Not to mention her up coming appearance on The Today Show (NBC) mixed in with all the meal planning and prepping. Also we talk with Chef Enrika Williams about her upcoming foodie event with Chef Carla Hall.


Elizabeth Heiskell's Pillowcase Turkey with Million-Dollar Gravy


Ingredients


TURKEY

  • One 12- to 15-pound turkey
  • 1 yellow onion, coarsely chopped
  • 3 stalks celery, coarsely chopped
  • 1 lemon, quartered
  • 24 tablespoons (3 sticks) unsalted butter, at room temperature, divided
  • Kosher salt and freshly ground black pepper
  • 8 slices smoked bacon
  • 2 cups red wine, plus more as needed
  • 1½ cups chicken broth, plus more as needed
  • 6 whole peppercorns
  • 10 sprigs fresh flat-leaf parsley
  • 1 bunch fresh thyme
  • 2 bay leaves


MILLION-DOLLAR GRAVY

  • 2 cups liquid from turkey roasting pan, divided
  • Red wine, if needed
  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons all-purpose flour
  • Kosher salt and freshly ground black pepper


Directions


For the turkey:


1. Position a rack in the lower third of an oven and preheat to 500°F.


2. Rinse the turkey and remove the giblets and neck. Stuff the cavity with the onion, celery and lemon. Pat the turkey dry with paper towels. Spread 8 tablespoons (1 stick) of the butter evenly over the skin and liberally season the entire bird with salt and pepper.


3. Unfold a large piece of cheesecloth, then fold in half to create a double layer. Cut into a square large enough to wrap the entire turkey. Place a V-shaped rack in a large roasting pan. Drape the double layer of cheesecloth over the rack and lay 4 of the bacon slices on the cloth. Place the turkey, breast side down, on top of the bacon, lay the remaining 4 bacon slices on top of the turkey and fold the cheesecloth up over the turkey so it is fully covered. Completely saturate the cheesecloth and turkey with the wine and 1 cup of the broth. Scatter the peppercorns, parsley, thyme and bay leaves in the bottom of the pan. Roast the turkey for 20 minutes.


4. Meanwhile, in a sauté pan over medium heat, combine the remaining 2 sticks butter and 1/2 cup broth with 1 teaspoon each salt and pepper. Heat, stirring, until the butter melts. After the turkey has roasted for 20 minutes, liberally baste it with some of the butter mixture, making sure the cheesecloth is completely saturated.


5. Reduce the oven temperature to 300°F and continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and into the thigh registers 175°F, 2½-3 hours more. Baste the turkey every hour with the pan juices, making sure the cheesecloth remains saturated. If the pan dries out, pour in equal parts wine and broth.


6. Remove the turkey from the oven and increase the oven temperature to 400°F.


7. Remove the cheesecloth from the turkey and flip the turkey over so it is breast side up. Brush the breast with the remaining melted butter and continue roasting until the skin is crisp and browned, about 10 minutes. Transfer the turkey to a carving board and let rest at least 20 minutes before carving.


For the gravy:


Strain the juices in the roasting pan into a large glass measuring cup. If necessary, add enough wine to total at least 2 cups liquid. Pour the liquid back into the pan, place over medium heat and use a wooden spoon to scrape up any browned bits on the pan bottom.


In a small bowl, stir together the butter and flour to make a paste. Whisk the mixture into the pan and bring to a simmer, continuing to whisk until thickened, about 20 minutes. Season to taste with salt and pepper.


To serve:

Carve the turkey and serve with gravy on the side.


(Courtesy of Today.com)