Deep South Dining

The country of Lebanon is bordered by Syria to the north and east, and Israel to the south, with the Mediterranean Sea to the west.Yet a great community of Lebanese call Mississippi home because their ancestors migrated here at the turn of the 20th century and brought traditions and foods that melded perfectly with the southern flavors of Mississippi.Today we talk about these lasting traditions with guest-host Joe Sherman. Whose family grandfather immigrated here during those early days. Then we add Chef Alex Eaton (Manship, Aplos) and professor Jimmy Thomas (University of Mississippi) to the conversation about kibbeh, Chamoun's Resthaven, and more.Show LinksBaked Kibbeh Recipe from Epicurious.comThe Lebanese in Mississippi: An Oral History

In this edition of Deep South Dining, Malcolm and Carol are wrap up Women's History Month by shinning the spotlight on Chef Taylor Bowen Ricketts. Named one of Southern Living magazines, Top 50 Female chefs and a 2011 James Beard Award, Best Chef of the South Semi-finalist, Taylor is pushing Mississippi forward with her culinary foodscapes. Her restaurant Fan & Johnny’s is one of Greenwood's best and allows her to push her creativity to new heights.Basil Chimichurri (courtesy of Taylor Bowen Ricketts)Ingredients 2 cups fresh basil4 TB garlic purée3/4 cup Vinegar3/4 cup olive oil2 tsp sriracha1/2 poblano pepper2 tsp salt1 tsp sugarThis is a variation on the classic Argentine staple. It’s a strong acidic marinade and sauce. I use fresh basil as the base for a herb vinaigrette with lots of garlic and instead of chili pepper, I use sriracha and fresh poblano. It’s perfect for grilled steak, chicken, and veggies but especially wild game.

Southern foodways mean different things to different people. Yet the common thread about southern foodways is the people who pass these traditions thru the generations. Edna Lewis will forever be a lasting figure in the world of southern cooking and helped keep these southern foodways alive with cookbooks like The Taste Of Country Cooking. Scott Peacock is one of the young chefs she influenced to believe in the power of southern cooking and joins Deep South Dining to share insights on his time with Edna. In this edition of Deep South Dining Malcolm and Carol talk with Scott about cooking with her and even caring for her during her later years. Also, they hear from Scott Barretta about his recent food adventure with a Grammy Award nominee in Bentionia.

With the current water situation happening in the capital of Mississippi, Jackson has welcomed all types of organizations willing to lend a helping hand. The World Central Kitchen is one of those organizations that are on the ground in Jackson and Josh Phelps joins Deep South Dining to talk about their work. Later, Malcolm and Carol talk to one of the true friends of the show Chef David Raines. Known as the Flora Butcher, he talks about the food renaissance that is happening in small-town Mississippi.

#FetaPasta has tracked millions of views on Tik Tok and has made feta hard to find. Malcolm and Carol talk about the feta phenomenon and welcome back to the show the official silent partner of Deep South Dining, LeAnne Doss Gault. A delightful home cook she almost makes a stir with her post on the Cooking & Coping Facebook page. Also, Deep South Dining opens women's history month by remembering the remarkable Julia Reed. TikTok-Inspired Baked Feta Pasta(recipe courtesy of Food Network)Yield: 4 to 6 servingsActive Time: 20 minutesTotal Time: 45 minutesLevel: EasyINGREDIENTS2 pints (20 ounces) cherry tomatoes1/2 cup extra virgin olive oilKosher salt and freshly ground black pepperOne 8-ounce block feta cheese, drained10 ounces mezze rigatoni1 garlic clove, finely grated1/4 cup fresh basil leaves, thinly slicedFlaky sea salt, for servingDIRECTIONSPreheat the oven to 400 degrees F.Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Pour into a 2 1/2 to 3-quart baking dish. Place the feta in the center of the tomatoes, then season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Increase the heat to 450 degrees F, then continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of cooking water, then drain well.Right as the tomatoes and feta come out of the oven, stir in the garlic. Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it’s OK if some of the oil isn’t fully integrated and combined). Toss in the pasta and half of the basil until evenly coated. Add some pasta water, a couple tablespoons at a time, if the sauce becomes too thick. Taste and adjust the seasoning with salt and pepper. Top with the remaining basil and a pinch of flaky sea salt for serving.(Recipe Link: How to Make Your TikTok Baked Feta Pasta Just Right, According to a Recipe Developer)

As Mississippi unthaws from a historic ice storm, Malcolm and Carol are back to talk about their experience of the past couple of weeks and what they have been eating during these crazy days. For one of our host's popcorn has been on the top of that list. Also as we move through Black History Month, Martina Barksdale rejoins the show to give an update about the Culinary Clash competition. Lastly, we celebrate National Cook a Sweet Potato Day with our sweet potato queen, April McGreger.Sweet Potato Scones(Recipe courtesy of April McGreger) For the scones:¼ cup cold heavy cream¾ cup cold buttermilk1½ cups cold mashed sweet potatoes5 cups pastry or all-purpose flour1 tablespoon plus 1 teaspoon baking powder1 teaspoon kosher salt⅔ cup sugar½ teaspoon ground cardamom⅛ teaspoon freshly grated nutmeg3 sticks very cold unsalted butter, cut into 1-inch pieces2 teaspoons finely grated lemon zest½ cup chopped crystallized gingerFor the topping:¼ cup cream¼ cup turbinado sugar⅛ teaspoon ground cardamomDirections (makes 1 dozen):Preheat the oven to 400°. Line a baking sheet with parchment paper.In a small bowl, whisk the cream and buttermilk into the mashed sweet potatoes.In a large bowl, sift together the flour, baking powder, salt, sugar, cardamom, and nutmeg. Cut the butter into the flour mixture with a pastry blender or a fork until it is the size of corn kernels. Stir in the lemon zest and crystallized ginger.Make a well in the center of the flour mixture and, working quickly, stir in the sweet potato mixture until the dough just comes together.Line a baking sheet with parchment paper and sprinkle it liberally with flour. Scrape the sticky dough onto the parchment paper. With floured hands, press the dough out into a rectangle about 1 1/2-inches thick. Using a floured 3 to 4-inch biscuit cutter, press out rounds and transfer them to the baking sheet, leaving a fingertips space between them. Brush each with heavy cream. Mix the turbinado sugar and ground cardamom in a small bowl and sprinkle evenly over the dough. Don’t worry about any excess flour on your parchment paper.Bake for about 30 minutes or until golden brown and cooked through. Serve warm or at room temperature.Tip: Scones can be made in advance and frozen on a sheet tray. Once they are frozen completely, transfer the scones to a freezer bag for longer storage. Bake directly from frozen. You may need to add a couple of minutes to the baking time.(Recipe Link)

In this edition of Deep South Dining Malcolm and Carol open the show by sharing their upcoming Valentine's Day dinner plans. One has a lovely meal for two at home planned, while the other already have reservations at a local restaurant. Next, they speak with Martina Barksdale, host of the Gray Media lifestyle show Weekend Mississippi. For the month of February, Mississippi Weekend is continuing their Culinary Clash competition and highlighting black owned businesses. Lastly, Malcolm and Carol welcome back food writer and photographer Julian Brunt, to talk about the coastal food scene and his fondness of the Cooking and Coping Facebook page. Show Links Mississippi Weekend - Culinary Clash 2021Cooking and Coping

February is here, so that means the month-long free trial of 2021 is officially over. Either those new year resolutions are still holding steady or you have moved on to the next trending topic. No worries. No judgment. On this Deep South Dining episode, Malcolm and Carol update you on the status of their resolutions and open Black History Month with timely culinary black history facts. Then they dive into some impressive stats about the amount of food consumed during the Super Bowl. Lastly, Chef Godfrey Morgan joins the show to talk about how his Jamaican roots laid a great culinary foundation to build upon here in Mississippi.Show Links"What Mrs. Fisher Knows About Old Southern Cooking" (1881)

The one-pot meal is a cooking trend that is set to explode in 2021, so get your dutch ovens ready! After an unplanned hiatus, Malcolm and Carol are back with plenty of delicious adventures to share. On this episode of Deep South Dining they both share plenty of tips for preparing your next one-pot meal and talk more about the reasons a well-stocked pantry is both economical and necessary for today's cooking style. Also, more plant-based options are discussed. Who is ready to trade their hot dogs in for carrots?Carrot Hot Dogs(Recipe Courtesy of Food Network & Katie Lee Biegel) Ingredients 3 tablespoons extra-virgin olive oil1 tablespoon maple syrup1 tablespoon Worcestershire sauce1 tablespoon apple cider vinegar1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1/4 teaspoon garlic powder1/4 teaspoon onion powder6 medium carrots, thinner ends trimmed off so that the carrots are the same length as a hot dog bun6 hot dog bunsMustard, coleslaw and crispy fried onions, for servingDirectionsWhisk together the oil, maple syrup, Worcestershire, vinegar, salt, pepper, garlic powder, and onion powder in a shallow baking dish. Add the carrots and toss to coat. Cover with aluminum foil and refrigerate, turning occasionally, for at least 4 hours and up to overnight.Preheat the oven to 350 degrees F and preheat a grill to medium-high.Transfer the foil-covered baking dish to the oven and bake until the carrots are fork-tender, 20 to 25 minutes. Grill the carrots until grill marks appear, a few minutes per side. Serve on the buns with mustard, coleslaw, and crispy fried onions.(Recipe Link)