Deep South Dining

For this special "Drive Time" edition of Deep South Dining Malcolm and Carol share the details of their Fine Tuning magazine cover shoot and respond to listener emails. To show your support for Deep South Dining and MPB Think Radio visit our website, MPBonline.org or call 1-888-372-4483.

Chef Nick Wallace is one of our favorite guest here on Deep South Dining. Not only does his Mississippi roots shine in the food he prepares but his genuine caring for people can be summed up as true southern hospitality. Today Malcolm and Carol catch up with Nick about his latest partnerships with Dole and Nova Nordik that keep uplifting his mission of access to healthy meals for children and families. Also they talk about his latest restaurant endeavours in Natchez and how the pandemic really took a toll on his mental health. But before the conversation with Nick Wallace, Carol brings you into her kitchen where she and Malcolm prepared a special lunch for the Mississippi Arts Commission virtual conference.Show LinksArts Now - State Arts Conference- Lunch with Carol Puckett and Malcolm WhiteNIck Wallace Culinary PECORINO CHEESE ENCRUSTED CATFISH (from NickWallaceCulinary.com)INGREDIENTS 4-pound catfish fillets 1 cup Panko bread crumbs 2 tablespoons grated pecorino cheese 1 1/2 teaspoons dried oregano and basil 1/4 teaspoon paprika 1 tablespoon chopped cilantro 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/4 teaspoon kosher salt 1/4 teaspoon coarse or ground black pepper 2 large eggs beaten 1/4 cup whole milk Nonstick Spray INSTRUCTIONS Preheat the oven to 400 degrees F. Grab a shallow pan, sheet pan Coat the inside of the baking pan with nonstick pan spray. In a pie pan or shallow dish, mix the breadcrumbs, cheese, spices, salt and pepper; set it aside. In another pan or dish, combine the egg and the milk. Dip each fish fillet in the milk mixture. Coat each fish in the crumb mixture on both sides. Arrange the fillets in one layer in the baking pan. Bake them for 15 to 20 minutes, or until the fish flakes easily with a fork, or the internal temperature reaches a minimum of 145°F with a food thermometer.

Football is back in Mississippi, but the pregame ritual of tailgating will be everything but traditional this year. Yet the one constant is that a good game deserves good food. Oxford based chef John Currence wants to make sure your home tailgate this year is just as delicious and festive with his latest cookbook, Tailgreat: How To Crush It At Tailgating. He joins the show and talks about how he never experienced tailgating in his hometown of New Orleans, the evolution of the Grove, and how he has managed during the COVID pandemic. Also Carol celebrated Malcolm on his retirement from the Mississippi Arts Commision.Alabama Firecrackers and Fried Chicken Salad(from Tailgreat: How To Crush It At Tailgating by John Currence)ALABAMA FIRECRACKERSIngredients ¼ cup olive oil¼ cup extra-virgin olive oil*1½ tsp. garlic powder1 tsp. onion powder1 tsp. MSG, such as Accent1 tsp. cayenne pepper2 tbsp. red pepper flakes1 tbsp. lemon pepper2 (1-oz.) packages buttermilk ranch dressing powder1 (1-lb.) box saltine-like (aka soda) crackers*For more spice, substitute 1 to 2 tbsp. chili oil instead of olive oilDirectionsIn a 2-gallon freezer bag, combine the olive oils, garlic powder, onion powder, MSG, cayenne, red pepper flakes, lemon pepper, and ranch dressing powder. Seal the top and shake gently but thoroughly to combine well. Add the crackers to the bag and mix until the crackers are evenly dressed. Allow the bag to sit in the refrigerator overnight before finishing the crackers.Preheat oven to 275°F. Line 2 baking sheets with parchment paper.Remove the crackers from the bag and lay them out in a single layer on the prepared sheets. Bake for 20 minutes, or until golden and fragrant. Store, refrigerated, in zip-top bags for up to 3 weeks.FRIED CHICKEN SALADIngredients1½ cups mayonnaise, preferably Blue Plate½ cup buttermilk2 tbsp. hot sauce, preferably Crystal1 cup minced celery¾ cup grated sweet yellow onion1 tbsp. red pepper flakes2½ tsp. salt1½ tbsp. black pepper7 cups finely diced leftover fried chicken, including the skin and fried bitsDirectionsIn a large bowl, combine the mayonnaise, buttermilk, hot sauce, celery, onion, red pepper flakes, salt, and black pepper, stirring to blend well. Add in the chicken and stir until fully coated. Refrigerate overnight. Serve cold with the Alabama firecrackers.