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Deep South Dining

Monday mornings at 9 on MPB Think Radio.

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
Latest Episode
2019-6-24

Deep South Dining: Corn, Okra, & Enrika

Mississippi is blessed to have so many options when it comes to farm raised vegetables. With corn plentiful at the farmers market to day we focus on their sweet golden kernels and the many ways they are served throughout the state. Joining the conversation is Tom Pitts, who carries on his families sweet corn tradition in Indianola. Then Malcolm and Carol talk okra with Chef Enrika Williams from Fauna Foodworks.



CORN PUDDING

By Molly O’Neill

Serves – 4


Ingredients

  • 4 ears fresh corn, shucked
  •  2 large eggs
  •  ¼ cup sugar (If corn is sweet, half the sugar)
  •  4 tablespoons unsalted butter, melted
  •  ½ teaspoon freshly grated nutmeg
  •  ½ teaspoon salt
  •  ½ teaspoon vanilla extract
  •  1 cups milk
  •  ½ cup half-and-half

 

Directions

1.  Preheat oven to 350 degrees. Using a sharp knife, cut the surface of the kernels from the cob. Using the back edge of the knife, scrape the remaining corn from the cob. Combine all the corn, eggs, sugar, 2 1/2 tablespoons butter, 1/4 teaspoon nutmeg, salt, vanilla extract, milk and half-and-half in a large mixing bowl. Beat until smooth.

2.  Brush the inside of a casserole with the remaining butter. Add the pudding. Sprinkle remaining nutmeg over the top. Place the casserole in a large pan of hot water. Bake until set, about 35 to 40 minutes. 



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Quick Creamed Corn

Serves: 4-6


Ingredients

  • 4 tablespoons butter
  • 6 ears of corn cut from the cob or one 16-ounce bag frozen corn, defrosted
  • 3 tablespoons white sugar or honey (or less if corn is sweet
  • 1/3 cup heavy cream
  • Salt
  • ½ teaspoon black pepper


Directions

1.   In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.

2019-6-24

Deep South Dining: Corn, Okra, & Enrika

Mississippi is blessed to have so many options when it comes to farm raised vegetables. With corn plentiful at the farmers market to day we focus on their sweet golden kernels and the many ways they are served throughout the state. Joining the conversation is Tom Pitts, who carries on his families sweet corn tradition in Indianola. Then Malcolm and Carol talk okra with Chef Enrika Williams from Fauna Foodworks.



CORN PUDDING

By Molly O’Neill

Serves – 4


Ingredients

  • 4 ears fresh corn, shucked
  •  2 large eggs
  •  ¼ cup sugar (If corn is sweet, half the sugar)
  •  4 tablespoons unsalted butter, melted
  •  ½ teaspoon freshly grated nutmeg
  •  ½ teaspoon salt
  •  ½ teaspoon vanilla extract
  •  1 cups milk
  •  ½ cup half-and-half

 

Directions

1.  Preheat oven to 350 degrees. Using a sharp knife, cut the surface of the kernels from the cob. Using the back edge of the knife, scrape the remaining corn from the cob. Combine all the corn, eggs, sugar, 2 1/2 tablespoons butter, 1/4 teaspoon nutmeg, salt, vanilla extract, milk and half-and-half in a large mixing bowl. Beat until smooth.

2.  Brush the inside of a casserole with the remaining butter. Add the pudding. Sprinkle remaining nutmeg over the top. Place the casserole in a large pan of hot water. Bake until set, about 35 to 40 minutes. 



_____________________

Quick Creamed Corn

Serves: 4-6


Ingredients

  • 4 tablespoons butter
  • 6 ears of corn cut from the cob or one 16-ounce bag frozen corn, defrosted
  • 3 tablespoons white sugar or honey (or less if corn is sweet
  • 1/3 cup heavy cream
  • Salt
  • ½ teaspoon black pepper


Directions

1.   In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.

2019-6-17

Deep South Dining: Mississippi Tomatoes

To the uninitiated Mississippi tomatoes are a summer delight. From tomato sandwiches to fried green tomatoes, everything this time of year is coming up delicious. Malcolm and Carol talk with Felder Rushing about growing heirloom tomatoes and speake with Stacy Thornton about the upcoming Tomato Festival in Crystal Springs. And no tomato conversation is complete without the ingredient that binds the South together, mayonnaise. Let's eat!


Discussed This Episode:



Tomato Pie

Estus Keas – Bay St. Louis, MS


Ingredients

  • 6-8 Ripe tomatoes
  • 16  Basil leaves chopped
  • 2 Bunches green onions chopped (green & white parts)
  • 1 Pillsbury Roll Out Crust, pre-baked for 10 minutes (or make your own!)
  • 1 ½ cups Mozzarella, shredded
  • 1 ½ cups Sharp Cheddar, shredded
  • 1 ½ cups Mayonnaise
  • 1 tsp Cayenne
  • 10 inch pie dish


(Preheat oven to 350 degrees)


  1. Slice tomatoes and let them drain for an hour or two on a rack. Sprinkle each with Kosher salt and ground pepper (moderate on the salt)
  2. Put a layer of tomatoes on pre-baked crust. Sprinkle a third of basil and a third of onions over tomatoes. Repeat twice.
  3. Mix cayenne into mayonnaise in a large bowl. Add the cheese and mix well. Top tomatoes with the cheese mixture. DO NOT SPREAD. Pat the mixture on top of the pie with hands and make sure it seals along the edge.
  4. Bake for 30 minutes. (Estus likes to put the broiler on for the last minute to toast the cheese)



Tomato Toast

Mary Sharp Rayner, Oxford, Mississippi


I couldn’t imagine that Tomato Toast, a family recipe from Mary Sharp Rayner, could be so delicious that my friend Meredith would insist that we talk about it on our tomato show. She invited me over to watch her demonstrate the finer points of making tomato toast making and then served me one of most luscious tomato treats ever.   - Carol Puckett


Ingredients

  • Bread (your favorite)
  • Tomato (peeled)
  • Butter (softened)
  • Salt and pepper
  • Worcestershire Sauce (a dash – if desired)


Toast bread on both sides. Thin slice a peeled tomato and pat dry with a paper towel to remove moisture. Lay tomato slices on top of toasted bread and add salt, pepper and a dash of Worcestershire if desired. Top with a nice pat of softened butter and put under the broiler until the tomato slices are warm and butter melted.

2019-6-10

Deep South Dining: Farm To Fork

Phrases like "farm to fork" and "farm to table" are really trendy but only reinforce something that was once the norm during meal time. Eating what was fresh and in- season. Today on Deep South Dining we take a look at what is in-season with Robby Sullivan of the Mississippi Farmers Market (Jackson, MS) and talk with cookbook author Sheri Castle, who Carol calls the queen of vegetables. Also we hear from Robert St. John about the non-romantic side of growing your own produce.



Discussed This Episode:


Summer squash casserole

Judy reed, Greenville, MS


Ingredients:

  • 2 pounds yellow summer squash
  • 7 tablespoons butter
  • 1 large onion, chopped
  • 1 large clove garlic, chopped
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • 1 jalapeño pepper, seeded and chopped (optional)
  •  4 slices plain white bread, toasted
  • 24 Ritz crackers, crumbed in food processor
  • ½ pound sharp cheddar cheese, grated
  •  4 large eggs, beaten
  • ½ cup heavy whipping cream
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper

Directions:


1.   Heat the oven to 350 degrees. Butter a 2 1/2-quart baking dish. Cut the squash into 1/2-inch-thick slices. Cook in boiling, salted water until tender, about 10 minutes. Drain. Purée in a food processor.

2.   Melt 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together.

3.   Mix the squash purée, onions, peppers, garlic, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 minutes.



Baked Shrimp and Squash

Robert St. John


Ingredients: 

  • 6 cups Squash, cut into 1 /2-inch cubes
  • 1/4 cup Clarified butter, canola oil or bacon grease
  • 1 Tbl Garlic, minced
  • 1 tsp Salt
  • 1 tsp Pepper, freshly ground
  • 1 Tbl Creole Seasoning
  • 1/2 cup Green onion, chopped
  • 3 cups Fresh Shrimp (36 – 42 count), peeled and de-veined
  • 1/4 cup Clarified butter or canola oil
  • 1 Tbl Old Bay Seasoning
  • 1 Tbl. Garlic
  • 1/2 cup Onion, medium dice
  • 1/4 cup Red Bell pepper, medium dice
  • 1/4 cup Green Bell Pepper, medium dice
  • 4 Tbl Butter, cubed
  • 1/2 cup Parmesan cheese
  • 1 cup Cheddar cheese, grated
  • 1 cup Sour Cream
  • 1/4 cup Green Onion, sliced
  • 1 Tbl Hot Sauce
  • 1 cup Ritz Cracker crumbs, crumbled fine
  • 1/4 cup Parmesan Cheese
  • 2 Tbl Parsley, chopped


Directions:

(Preheat oven to 350 degrees.)


  1. In a large skillet, sauté the squash, butter, garlic, salt, pepper Creole seasoning and green onion over medium-high heat until the squash is cooked. Place squash in a colander and press out excess moisture with the back of a spoon (this is very important). Pour squash into a stainless steel mixing bowl; discard the drained liquid.
  2. In the same skillet sauté the shrimp, butter, Old Bay, garlic, onion, and bell pepper until the shrimp are pink and cooked through. Using a slotted spoon, transfer shrimp to the mixing bowl with the squash. Discard the excess liquid.
  3. Immediately add butter, Parmesan cheese, cheddar cheese, sour cream, green onion and hot sauce to the bowl with the hot shrimp/squash mixture. Gently stir until butter and cheeses are melted. Pour the mixture into a 9 x 13 casserole dish.
  4. Mix together the Ritz crumbs, Parmesan and parsley. Top casserole with the cracker crumb mixture and bake for 20 minutes or until bubbly.



Field Pea-Tomato Salad with Lemon Vinaigrette

By Sheri Castle, Chapel Hill, North Carolina


Active Time: 20 Mins

Total Time: 35 Mins

Yield: Serves 6


This gorgeous summer salad showcases peak-season tomatoes, fresh herbs, and lady peas, which remain creamy white or light green even after they have been cooked. A tangy vinaigrette brings all of these ingredients together to make one tasty dish. This salad is best served at room temperature immediately after it has been made, but you can cook the field peas in advance and store them in the refrigerator.


Ingredients:


VINAIGRETTE

  • • 1 medium shallot, finely chopped
  • • 1 tablespoon grated lemon zest plus 1⁄4 cup fresh juice (from 2 lemons)
  • • 2 medium garlic cloves, finely chopped (2 1⁄4 tsp.)
  • • 1/2 teaspoon kosher salt
  • • 1/4 teaspoon black pepper
  • • 1 tablespoon honey
  • • 1 teaspoon whole-grain Dijon mustard
  • • 1/2 cup extra-virgin olive oil


SALAD

  • • 2 cups shelled fresh field peas (10 oz.), rinsed
  • • 1 1/4 teaspoons kosher salt, divided
  • • 2 cups cherry tomatoes or grape tomatoes, halved lengthwise
  • • 3 tablespoons chopped fresh lemon balm, lemon verbena, or mint
  • • 2 tablespoons chopped fresh flat-leaf parsley
  • • 2 1/2 pounds large heirloom tomatoes (2 or 3 tomatoes), cored and sliced
  • • 1/4 teaspoon black pepper


2019-6-3

Deep South Dining: Summer Succotash

Summer is here and today's show is just a big bowl of summer succotash. A little of this and some of that, which we call Mississippi food culture. Malcolm and Carol recap from the Memorial day break and share some moving food memories about Malcolm's brother. Also we talk about Vicksburg's culinary heritage with folklorist Bill Ferris and Joyce Clingan from the Walnut Hills restaurant.

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Helen Todd’s Cream Cheese Pound Cake

Yields: 10-12 servings

Ingredients:

  • 3 cups sugar
  • 1 ½ cups butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups all purpose flour, sifted
  • ½ teaspoon salt
  • 6 eggs
  • 1 tablespoon lemon extract
  • 1 tablespoon almond extract


Directions:

(Preheat oven to 325 degrees)

  1. Grease and flour 10 inch tube pan or bundt cake pan.
  2. In a large bowl cream sugar, butter and cream cheese until light and fluffy.
  3. Sift flour and salt together.
  4. Alternately add eggs and flour to the creamed mixture, beginning and ending with flour.
  5. Add flavorings.
  6. Beat until smooth and blended.
  7. Bake for 1 hour and 15 minutes.
  8. Cool before removing from pan.


(When using 6 cup bundt pans, cook about 40 minutes. I usually check at 30)

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Portuguese Shrimp with Garlic

 Ingredients:

•  1/3 cup olive oil

•  5 cloves garlic, minced

•  1 teaspoon red pepper flakes (optional)

•  1 lb unshelled shrimp (26 to 32 shrimp per pound)

•  2 teaspoons sweet paprika

•  1/4 cup medium-dry sherry

•  1/4 cup minced fresh parsley leaves

•  fresh lemon juice, to taste

•  salt & freshly ground black pepper

Directions:

  1. In a large heavy skillet set over moderately high heat, heat the oil until it is hot, add the garlic and cook, stirring, until it is pale golden.
  2. Add the red pepper flakes and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink and just firm to the touch.
  3. Sprinkle shrimp with the paprika and cook the mixture, stirring, for 30 seconds.
  4. Add the Sherry, boil the mixture for 30 seconds, and sprinkle with parsley.
  5. Season the mixture with the lemon juice and salt and pepper to taste.
2019-5-13

Deep South Dining: Catfish, Coleslaw, and Hushpuppies

Delta raised catfish can be found on happy plates throughout the south and the whole country. Today we talk with Katy Simmons Prosser from Simmons Catfish about this prize fish and the many cuts they serve. Also, we bring the coleslaw and hushpuppies to the table, for this Monday morning fish fry. 

_________________________________

Classic Fried Catfish and Hushpuppies


Fried Catfish

Ingredients

  • 4 U.S. Farm-Raised Catfish Fillets
  • ¾ cup yellow cornmeal
  • ¼ cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • Vegetable oil for frying
  1. Combine cornmeal, flour, salt, cayenne pepper, and garlic powder.
  2. Coat catfish with the mixture, shaking off excess. Fill a large, heavy skillet half full with vegetable oil. Heat to 350° F.
  3. Add catfish in a single layer, and fry until golden brown, 5 to 6 minutes, depending on size.
  4. Remove fish from oil and drain on paper towels.
  5. Serve with Hushpuppies and Tartar Sauce.

SERVES 4

_________________________

Hushpuppies 

Ingredients

  • 1½ cups self-rising cornmeal
  • ½ cup self-rising flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¼ cup jalapeños, finely chopped (optional)
  • 4 green onions, thinly sliced
  • 1 cup buttermilk
  • 1 large egg, beaten
  • ½ cup sharp cheddar cheese, shredded
  1. Preheat oil to 350° F.
  2. Combine cornmeal, flour, sugar, and salt. Mix well.
  3. In a separate bowl, combine jalapeños, onions, buttermilk, egg, and cheese.
  4. Add to dry ingredients, stirring until just moistened. Cover with plastic wrap and let rest for 15 minutes.
  5. Drop batter by heaping teaspoons into heated oil and fry, turning hushpuppies to cook evenly, until golden brown.

_________________________

Tartar Sauce

Ingredients

  • 1 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 3 tablespoons sweet pickles, finely chopped
  • 2 tablespoons capers, chopped
  • 3 tablespoons green onions (use white bulb of the onion), finely chopped; reserve green leaves for making hushpuppies)
  • 2 teaspoons lemon juice
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
  1. Combine mayonnaise, mustard, pickles, capers, green onions, lemon juice, and parsley. Mix well. Add salt and pepper. Chill before serving to allow the flavors to marry.

___________________________

Hal’s Outlaw

Cole Slaw

 

  • 1 1/2 cup mayo 
  • 1 tbl celery seed
  • 1 tbl dill weed
  • 2 tbl mustard
  • juice of one lemon
  • 1/3 cup of sugar 
  • 1/2 tbl season salt (use less and then add as desired)
  • 1-2 heads of cabbage (It takes about 1 1/2 depending on the size and I prepare both and then add cabbage until I have the desired or preferred “wetness” to the dressing mix)
  • 1 small yellow onion sliced (thin)
  • 1 to 2 bell peppers sliced (thin) I use red yellow or orange but green works as well
  • 2 oz. capers roughly chopped
  1. In a mixing bowl whisk together everything BUT the cabbage, onion, and peppers to create a “dressing.” Season dressing with additional amounts of any ingredient to achieve the desired taste.
  2. In a large bowl add half of the cabbage and the dressing. Mix together and continue adding cabbage until desired consistency. Add additional season salt and sugar to taste.