Deep South Dining
Deep South Dining | BBQ Sauce w/ Trudy Fisher
Most people, if asked, have one person in their social circle that can be counted for good barbecue. And they are probably known as the "BBQ Guy". But on Deep South Dining we have our resident "BBQ Girl", Trudy Fisher! Always at the ready for a good grilling conversation Trudy joins Malcolm and Carol for a discussion about good 'Que and the sauce that brings it home. With many styles and variations BBQ sauce has something for everyone. Even dry rub for those that do not want wet meat. Let's eat y'all! TruQue BBQ SauceIngredients • 1 oz unsalted butter• 1/2 large sweet onion, finely chopped• 1 tsp black pepper• 2 tsp kosher salt• 2 minced garlic cloves• 2 cup tomato sauce• 3/4 cup apple cider vinegar• 1/3 cup molasses• 3 Tbs yellow mustard• 2 Tbs Worcestershire• 2 Tbs light brown sugar• 1 Tbs Crystal hot sauceDirectionsMelt butter and add pepper and 1 tsp of the salt.Add onions, then garlic and cook for 1 minute.Stir in tomato sauce, vinegar, molasses, mustard,and sugar and transfer to a blender.Add remainingsalt and hot sauce and pulse until smooth.
Deep South Dining | Forever Julia
On this edition of Deep South Dining Malcolm and Carol remember and highlight one of the great writers and cultural ambassadors of the South, Julia Reed. On Friday, August 28 she died at the age of 59. A tireless spokesperson for the South and especially her hometown of Greenville, Julia was the embodiment of Deep South Dining.From Garden & Gun MagazineIn Memoriam: Julia Evans Reed, 1960–2020 by John Meacham
Deep South Dining | A Pinch of This, A Dash of That
A touch of this and a splash of that is all it took for this episode of Deep South Dining to get cooking. First Malcolm and Carol chat about some current food headlines from Mississippi and around the country. Then they send condolences to a pair of local restaurant scene favorites that left a great impact in the industry. Next they ponder on the distinction of jelly covered lamb chops and take a call from Chef Tom Ramsey about the not so easy New Orleans restaurant scene. Let's eat y'all! Base Brine Recipe for Peppers (as stated in this episode by Chef Tom Ramsey)Ingredients:1 Cup very hot water6 Tsp sugar1 Tsp salt1 Cup cider vinegarDirections:Dissolve sugar and salt inside cup of hot water.Add cider vinegar to new mixture.Add choice of herbs: dill, garlic, fennel, coriander, etc.
Deep South Dining | Alexander Smalls
Chef Alexander Smalls began his life in the South Carolina low country, but has traveled the world as a world class opera singer, opened some of Americas finest restaurants, and has the awards to prove it.His new cookbook, “Meals, Music, and Muses: Recipes from My African American Kitchen” bridges his two passions and presents them as binding forces of culture and history.Malcolm and Carol talk with Alexander about this new book, his South Carolina roots, and also hear from a show favorite about the elusive Hoover Sauce. Let's eat y'all!Deviled Crab Cakes With Spicy Creole Mayonnaisefrom: "Meals, Music, and Muses: Recipes from My African American Kitchen”45 minutes, plus chilling. Serves 6 to 8.Ingredients:1 pound lump crabmeat, picked over for shells2 tablespoons finely chopped yellow onion2 tablespoons finely chopped red bell pepper2 tablespoons finely chopped celery1 tablespoon chopped fresh parsley2 large eggs, beaten1 cup small cubes white bread, toasted½ cup plain bread crumbs, plus more for dredging2 teaspoons finely chopped thyme1½ teaspoons cayenne1 cup fresh corn kernelsKosher salt and freshly ground black pepperPeanut, canola or vegetable oil, for fryingSpicy Creole Mayonnaise (recipe follows)Directions:1. In a large bowl, mix the crab, onion, bell pepper, celery, parsley, eggs, bread cubes, bread crumbs, thyme, cayenne, corn and ½ teaspoon each salt and black pepper until well combined. Cover and chill for at least 2 hours or up to overnight.2. Put more bread crumbs in a shallow bowl. Form the crab mixture into 1-ounce (1½ -inch-diameter) patties. Dredge the patties in the breadcrumbs to coat and shake off any excess crumbs.3. Fill a large cast-iron skillet with oil to a depth of ½ inch. Heat over medium-high heat to 325 degrees. Working in batches to avoid crowding the skillet, add the crab patties to the hot oil and fry, turning once, until golden brown, about 2 minutes per side.4. Drain on a crumpled brown paper bag or paper towels. Serve immediately with the Spicy Creole Mayonnaise.VariationBaked Crab CakesPlace the crumb-dredged uncooked patties on a parchment paper–lined half-sheet pan and coat with nonstick cooking spray. Bake in a preheated 400-degree oven until browned, about 5 minutes.Spicy Creole Mayonnaise45 minutes, plus chilling. Makes about 3 1/3 cups.Ingredients:1 cup canned diced tomatoes½ cup finely chopped red bell pepper½ cup finely chopped celery½ cup finely chopped yellow onion1 tablespoon packed light brown sugar1 teaspoon cayenne2 tablespoons tomato paste3 tablespoons red wine vinegar1 teaspoon kosher salt½ teaspoon freshly ground black pepper½ cup mayonnaiseDirections1. In a medium saucepan, combine the tomatoes, bell pepper, celery, onion, brown sugar, cayenne, tomato paste, vinegar, salt and black pepper and bring to a boil over medium-high heat, stirring often. Reduce the heat to medium-low and simmer, stirring occasionally, until the mixture has the consistency of a thick paste, about 20 minutes. Let cool to room temperature, then chill for 1 hour.2. Transfer the tomato mixture to a food processor and pulse until smooth. Spoon the mixture into a bowl and fold in the mayonnaise. Chill for at least 30 minutes before serving.(The mayonnaise can be refrigerated in an airtight container for up to 1 month)
Deep South Dining | Lisa Donovan
As a renowned pastry chef based in Nashville, Lisa Donovan has has a front row seat to the workings of the restaurant industry. Her recently released memoir, "Our Lady of Perpetual Hunger" is written by a cook but you won’t find a recipe in its pages. It talks of Lisa’s journey that has been called a unforgettable tale of class, gender, and race.So join us as Malcolm and Carol as they talk with Lisa about her book, get a baking tip or two, and talk about what has been happening in their kitchens.Let's eat y'all!
Deep South Dining | Cookbooks with Larrison Campbell
Community cookbooks focus on home cooking, often documenting regional, ethnic, family, and societal traditions, as well as local history. For this reason Larrison Campbell had a front row seat to the fashionable entertaining and eating that is chronicled in many of her mother’s community cookbooks. Her recent Vanity Fair essay takes a look at these time capsules and relates their recipes and traditions to more modern days.So Malcolm and Carol breakdown her essay and find out which of her mother’s old cookbooks are her favorite and relates the most to modern times.Featured Vanity Fair Essay: My Mother’s Old Junior League Cookbooks Seemed Like a Retro Joke—Instead They Were Extremely Satisfying
Deep South Dining: Fig-orama
Malcolm and Carol are in a bit of fig mania. Figs are everywhere and Carol even has fig tarts to share. On this episode of Deep South Dining there is plenty of fig talk, also Malcolm shares some news that will yield him more time in the kitchen. Also Felder Rushing joins the show to talk about the garden he has had this summer and share his process for fig preserves. Let's eat y'all!Ocracoke Island Fig Cake RecipeIngredients:1 cup salad oil1½ cup sugar3 eggs1 teaspoon baking soda, dissolved in a little hot water2 cups flour1 teaspoon nutmeg1 teaspoon allspice1 teaspoon cinnamon1 teaspoon salt½ cup buttermilk1 teaspoon vanilla1 cup preserved figs, chopped (chopped dates may be substituted for figs)1 cup chopped nutsDirections:Beat 3 eggs; add sugar and oil.After sifting dry ingredients, add to egg mixture alternately with buttermilk.Add vanilla and fold in figs and nuts.Pour into greased oblong pan and bake at 325 degrees for 45 minutes to 1 hour, or in a well-greased tube or bundt pan at 350 degrees just a little longer.(Recipe courtesy of Ocracoke Cook Book (“the yellow cookbook’), published by The United Methodist Women of Ocracoke Island, N.C.)
Deep South Dining: Cup or Cone?
The only question to ask when talking about ice cream is: Cup or cone? You may have your favorite flavor but the way you take your scoop really sets people a part. On this episode of Deep South Dining, Malcolm and Carol celebrate National Ice Cream Month by highlighting some of the great places, past and present, to get a delicious scoop. Also several listeners call in and share great memories of homemade ice cream, summer treats, and traveling the Mississippi ice cream trail. Let's eat y'all!
Deep South Dining: The Duke's Way of Life
Duke's Mayonnaise is a brand that has origins in the South but is a mayo favorite in many parts of the country. The launch of The Duke's Mayonnaise Cookbook shines a light on just how far this condiment can be used in the kitchen. Author Ashley Strickland Freeman joins host Malcolm White and Carol Puckett to talk about this ode to Duke's Mayonnaise and tell why it is the secret ingredient for many home cooks recipes. Let's eat y'all!