Deep South Dining

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Deep South Dining: Breaking The Fast

Breakfast is the one meal where it seems all things are possible. Sweet or savory? Hearty or light? Breakfast in the morning or breakfast at night? (Hey that's a rhyme!) A good breakfast should not be hard to come by so today we talk with John Currence from Big Bad Breakfast, who has populated the South with these breakfast eateries. Also we hear about some other great breakfast places around the state and what Carol and guest host Java are having (or not) for breakfast.

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1/6/2020

Deep South Dining: 2020 Kitchen

The champagne has been popped, the new year bell has been rung, and for many that new years resolution already needs a do-over. On the first show of 2020 Malcolm and Carol toast to the new year by reflecting on some of their favorite dishes from the holiday season. Also with every January 1st comes a new set of food trends that are predicted to dominate the new year. 2019 might have been the year of plant based burgers but 2020 is sure to bring us something new to chew on.____________________During the show Malcolm and Carol talked with a caller about trying African inspired dishes for the new year. Here is one that might help open your palette this 2020.West African Peanut Soup With Chicken(courtesy of The New York Times)Yield - 4 servingsTime - 40 minutesIngredients¾cup roasted and shelled peanuts2tablespoons peanut or neutral oil, like grapeseed or corn1medium red or white onion, chopped1tablespoon minced fresh ginger1tablespoon minced garlic½pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunksPinch of cayenneSaltfreshly ground black pepper6cups stock or water2sweet potatoes or yams (about 1 pound), peeled and cut into thick slices8plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)½pound collards or kale, washed and cut into wide ribbons¼ to ½cup peanut butter, chunky or smoothDirectionsChop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.(Link: https://cooking.nytimes.com/recipes/1012581-west-african-peanut-soup-with-chicken )