Deep South Dining

Salad Days is a hydroponic farm in Flora, MS that specializes in growing pesticide-free produce and can supply a wide variety of lettuce 365 days a year. Family-owned and operated Leigh Bailey and Salad Days is a part of a culinary resurgence happening in this small Madison County town.Leigh joins the show to talk about how she came to farming after a life in real estate and Flora's hot local food scene.

Since March 23, 2020, Malcolm and Carol have virtually hosted Deep South Dining. But through the bad wifi connections, bad sounding microphones. and everything else that could go wrong with a Zoom call they persevered. Now today is their first in-studio broadcast and they open things up with some old and new friends. From the Geaslt Gardener, Felder Rushing joins to talk about your produce garden and Chat Phillips is on the show to talk about his new Mississippi-based beverage company, Inaka Tea. It feels good to be back!

What would the kitchen be without the incredible edible egg?As a dish by itself or as an ingredient the egg is in just about everything, from your baked goods to your fried rice.We talk with Ryn Laster from the MS Egg Marketing Board about their work and how they spread the message about the edible egg. Also, Malcolm and Carol discuss the best egg cooking and boiling techniques. Anybody up for some oven-fresh hardboiled eggs? Let's eat yall! Caprese Egg Muffins(courtesy of American Egg Board)Ingredients2 Tbsp olive oil 3 cups baby spinach 1 cup cherry tomatoes, chopped 3 Tbsp fresh basil leaves, chiffonade 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 10 large eggs, beaten 36 pearls fresh mozzarella balsamic glaze, to serve DirectionsPreheat oven to 350° and prepare a 12-cup muffin tin with non-stick cooking spray.In a medium skillet, heat the olive oil over medium heat. Sauté the spinach and tomatoes until wilted, then place in a medium bowl. Add the fresh basil, salt, pepper, garlic powder, and eggs. Stir to combine.Use a ¼ measuring cup to divide the mixture evenly into the prepared muffin tin. Add 3 mozzarella pearls into each cup.Bake 18-23 minutes until eggs are set.Serve with balsamic glaze. Refrigerate leftovers for up to three days.Recipe Link - https://www.incredibleegg.org/recipes/caprese-egg-muffins/

Eddie Wright from Eddie Wright BBQ and Catering rejoins the show to talk about the upcoming grilling season as outside temperatures heat up. Utilizing the 3 T's of good barbeque: time, temperature, and technique, Eddie states you can achieve delicious barbeque no matter your equipment. As a recent award recipient from the Kingsford Charcoal: Preserve The Pit program Eddie also talks about the new recognition this award brings to his brand. Also, Malcolm asks the question of all barbeque questions: Does Mississippi have its own barbeque style? Later in the show, Stafford Shurden drops in to talk about his latest gas station food adventures and how he keeps his restaurant doors open for over sixteen years in small-town Mississippi.

Elizabeth Heiskell rejoins Deep South Dining to talk about her latest cookbook, Come On Over!: Southern Delicious for Every Day & Every Occasion. Always ready to chat it up with her good friends Malcolm and Carol, this conversation is a celebration of all the things Elizabeth has done to stay at the top of the culinary ladder from her home in Oxford. Retelling how she and Carol first started together and what it took to put together book number four, Elizabeth also gifted us her delicious tomato pie recipe from the book before running to a book signing in Alabama. Later in the show Malcolm and Carol share what has been happening in their kitchens and the news that barbecue entrepreneur, Eddie Wright is the recipient of a Kingsford’s Preserve the Pit grant.Show Links:Virtual Discussion with Lemuria Books - Hosted by Malcolm White and Carol PuckettPreserve The Pit - Eddie WrightExcerpted fromCOME ON OVER! © 2021 by Elizabeth Heiskell. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.Tomato PieSERVES 6I can’t talk tomato pie without telling you the mother of all tomato stories. When my husband, Luke, and I started our vegetable farm, we had a very clear plan: He would grow the vegetables and I would sell them. So Luke planted 10,000 tomato plants, and a few months later I got in our used prison van and headed to Memphis to sell those tomatoes. When I wasn’t out trying to sell the tomatoes, I was cooking up everything I could think of with tomatoes. When I wasn’t dreaming up tomato recipes, I was canning tomatoes. When I wasn’t canning tomatoes, I was drinking vodka . . . straight! (If you have never been faced with 4,000 pounds of tomatoes and no place to take them, then you don’t know real terror.) I was on my porch with a glass of vodka in my hand when Luke walked by and said, “Some people like to add ice and Bloody Mary mix to their vodka, Elizabeth.” And that, good people, is how my company Debutante Farmer Bloody Mary Mix was born.In addition to Bloody Mary mix, during tomato season I make this pie almost daily. It comes together in a snap and is perfectly portable, and your guests and friends will always leave asking for the recipe.4 heirloom tomatoes, sliced (or any good ripe tomatoes will work; about 4 pounds)Salt and pepper10 basil leaves, cut in chiffonade (see Chef Tip, page 79)1 cup mayonnaise1 cup shredded mozzarella cheese1 cup shredded parmesan cheese4 ounces goat cheese, crumbled (1/2 cup)1 (9-inch) pie crust, fully baked1. Preheat the oven to 350°F.2. Place the tomatoes in a colander in the sink and generously salt them. Let them drain for 15 minutes. Remove from the colander and pat dry with paper towels.3. In a medium bowl, mix the mayonnaise, mozzarella, and parmesan.4. Layer half the tomatoes and all the basil and goat cheese in the pie crust. Sprinkle with salt and pepper and then finish layering with the rest of the tomatoes. Top with the mayonnaise mixture and spread it evenly, completely covering the tomatoes.5. Bake until lightly browned, about 20 minutes. Serve immediately.

Big River Bagels was born in the heart of the Mississippi delta and wants everyone to see the bagel as the new biscuit. Co-owners Kate Gluckman and Marisol Doyle know they have a steep hill to climb with such a claim but are making strides because they have been named the best bagels in Mississippi by EatThis.com. Joining Malcolm and Carol to talk about their bagel journey and the way the creative economy is rejuvenating the Mississippi delta Kate and Marisol carry their bagel flag high. Also, Malcolm and Carol stir the pot once again asking about which condiment (mayonnaise) deserves top billing.

Friend of the show, Adrian Miller is back with another look at the African American culinary experience. Black Smoke: African Americans and the United States of Barbeque is part history book, part recipe book, and part roadmap to more inclusive barbeque pits everywhere. As always Malcolm and Carol start the show by letting you know what is happening in their kitchens then quickly turns the conversation to barbeque by highlighting some of their favorite barbeque joints in and out of Mississippi. Then Carol, Malcolm, and Adrian begin a journey through barbeque that starts with techniques used by Native Americans.Show Links:Mississippi BBQ Trail

It seems that vegan and vegetarian options are more available than ever. Also, the preparation of these meatless dishes packs them with flavor and may be able to fool even your most carnivorous friend. A welcome road to travel on Deep South Dining, Malcolm and Carol talk about some of their favorite meatless dishes and learn about a vegan food truck that is providing animal product-free delights around the capital city.Show LinksOops All Vegan Food TruckMississippi VeganMiso Maple Mustard Glazed Carrots Recipe(courtesy of Timothy Pakron)INGREDIENTS1 pound carrots, sliced in half lengthwise2 cloves garlic, minced2 tablespoons good olive oil2 tablespoons nutritional yeast2 tablespoons good whole grain mustard2 tablespoons maple syrup2 tablespoons mellow white miso2 teaspoons apple cider vinegar2 teaspoons gluten-free tamariCrushed red pepper, to taste (optional)Fresh black pepper, to taste (optional)INSTRUCTIONSPreheat the oven to 375 degrees F. Next, make the glaze by whisking together all of the ingredients, except the carrots, in a cast-iron skillet or baking dish. Add the carrots and toss them in the glaze until they are evenly coated. Roast for about 35 minutes, removing them halfway through to toss the mixture around to ensure the glaze is well incorporated into the carrots. Remove the dish from the oven once the desired texture is achieved. (Recipe Link)

Foot Print Farms is an almost 70 acre, fully functional farm in the city of Jackson. This farm provides fresh produce to all comers. From citizens that may live in a described food desert or swamp to those that really seeking to live a farm to table lifestyle. Now with a focus on building an eco-system of local and statewide businesses Foot Print Farms host Magnolia Sunset Markets. Joining the show is one of the markets founders and friend of the show, Chef Enrika Williams. She talks with Malcolm and Carol about her latest food adventures and what the market is poised to offer its patrons.Show LinksMagnolia Sunset MarketsFoot Print FarmsUltra Silk Playlist