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Deep South Dining | Cooking with Nick Wallace

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 Links

Arts Now - State Arts Conference- Lunch with Carol Puckett and Malcolm White

NIck 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

  1. Preheat the oven to 400 degrees F.
  2. Grab a shallow pan, sheet pan
  3. Coat the inside of the baking pan with nonstick pan spray.
  4. In a pie pan or shallow dish, mix the breadcrumbs, cheese, spices, salt and pepper; set it aside.
  5. In another pan or dish, combine the egg and the milk.
  6. Dip each fish fillet in the milk mixture.
  7. Coat each fish in the crumb mixture on both sides.
  8. 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.


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11/9/2020

Deep South Dining | Okra Time

Okra is a great southern delicacy, but is also one of the most misunderstood vegetables around. These two views of okra caused author Chris Smith to write the book, The Whole Okra: A Seed to Stem Celebration. After a 2006 trip to the US from his native land of England, Chris was fascinated with this wonder plant that often gets reduced to being fried or stewed, but is capable of so much more. Malcolm and Carol chat with Chris about his okra journey and also get a history lesson about the beloved Fighting Okra of Delta State University (Cleveland, MS) from archivist Emily Jones.Okra Fires (Recipe by Vivian Howard as found in The Whole Okra: A Seed to Stem Celebration by Chris Smith)Ingredients1 pound okra (453g; 20-25pods), split or quartered lengthwise2 tablespoons extra virgin olive oil2 teaspoons ground coriander1 teaspoon salt10 turns of the pepper mill or 1/4 teaspoon black pepperInstructionsHeat oven to 400 degrees.In a medium bowl, toss the okra with the olive oil, coriander, salt and pepper.Spread the okra onto your largest baking pan, or two pans if necessary. What's important is that the okra have plenty of room to spread out. If they are piled on top of each other, they will steam, not roast.Slide the pan onto the middle rack of the preheated oven. After 10 minutes, toss the okra gently with a spatula and rotate your pans if you are using two. Cook an additional 10 to 15 minutes.When okra is done, it will be brown and crispy in a lot of places but shouldn’t smell burnt. Serve warm or at room temperature as a snack.