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.
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.
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.
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.
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.____________________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 servingsTime - 40 minutesIngredients¾cup roasted and shelled peanuts2tablespoons peanut or neutral oil, like grapeseed or corn1medium red or white onion, chopped1tablespoon minced fresh ginger1tablespoon minced garlic½pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunksPinch of cayenneSaltfreshly ground black pepper6cups stock or water2sweet potatoes or yams (about 1 pound), peeled and cut into thick slices8plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)½pound collards or kale, washed and cut into wide ribbons¼ to ½cup peanut butter, chunky or smoothDirectionsChop 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 )
Deep South Dining: Christmas & Carla Hall
Oh the weather outside is frightful.....but the kitchen smells delightful!This is the Deep South Dining Christmas episode and today our gift to you is an interview with Chef Carla Hall. She has been a model, accountant, and now shares the good feeling of food around the world. Malcolm and Carol talked with Carla and Chef Enrika Williams before their event at the famed Smith Robertson Museum. Also in this episode we hear about some great tips for your Christmas dinner and breakfast.
Deep South Dining | The Flora Butcher
Chef David Raines has been around the world, cooking under some of the world's best chefs and worked in some of the world's best restaurants. Now he is in central Mississippi bringing back the traditional butcher shop to Main Street and barbecue to the lunch hour. Today he sits down with Malcolm and Carol to talk about how he made his trek through places like Germany, France, and Japan back to the South and central Mississippi. They also talk about how someone known as the Flora Butcher can go home and cook vegetarian meals for his wife and kids. Then how he stays local when buying ingredients from Mississippi farmers.