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

Deep South Dining: Red Beans & Rice

Just like Professor Longhair said in his song "Red Beans", we got the red beans cookin' today on Deep South Dining. The Red Beans & Rice Festival is coming in a few days so Malcolm and Carol are all about this Louisiana dish. Traditionally served on Monday, this dish can be found in many different variations all around the world. From Blue Cross Blue Shield, Chef Labron Alexander joins the show to talk about his take on the dish and how the culture of Blue Cross Blue Shield really informs his cooking.


Maybe after the competition Chef Alexander will share his Red Beans and Rice recipe, but here is a great use of kidney beans, rice, and bell peppers.

Quick and Easy Stuffed Peppers

(Courtesy: of Blue Cross Blue Shield of Mississippi)

Yields: 4 servings


  • 2 large red bell peppers, halved and seeded
  • 1 (8 ounce) can stewed tomatoes, with liquid
  • 1/3 cup plain instant brown rice
  • 2 tablespoons hot water
  • 2 green onions, thinly sliced
  • 16 oz. ground turkey
  • 1/2 cup frozen corn kernels, thawed and drained
  • 1/2 (15 ounce) can kidney beans, drained and rinsed
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup part skim shredded mozzarella cheese
  • 1 tablespoon grated Parmesan cheese


  1. Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.
  2. In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.
  3. Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
  4. Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.



Deep South Dining: Kids and the Kitchen

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


Fudgy Black Bean Brownies

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


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


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!   


Deep South Dining: The Tailgate Show

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 .


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.


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.


  • 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.