Deep South Dining
Deep South Dining | Holiday Wrap-up
The holidays are always better with friends, so today Malcolm and Carol invited a few friends to chat with on their last live show of 2021. In-studio Chef Enrika Williams talks about taking a break during the holiday season when it is a really busy time for the hospitality industry. Also Robert St. John takes some time out of his busy schedule of managing restaurants, heading the charity Extra Table, and current book tour (Walter Anderson: The Extraordinary Life and Art of the Islander) to talk about what kept him going in 2021. Then to wrap up the show we hear about some great Christmas memories from some very familiar voices. Happy Holiday's y'all!
Delta Cheese Roll
(courtesy of Joe Sherman)
- 1 jar Old English
- 10 oz. Cracker Barrel extra-sharp cheese (Must grate)
- 6 oz. cream cheese (approximately)
- 8 oz. Velveeta
- 1 clove garlic- minced
- Lea & Perrin's (I use a lot)
- Tabasco (add 5-6 splashes at a time)
- Cayenne (add about 1/4 t. at a time)
- Paprika (to roll)
Let cheese soften. Combine in a mixing bowl. It is much smoother if you use the mixer on low. You will have to stop from time to time and scrape it off the blades back into the bowl. Add seasonings. Taste as you go. After seasoning and mixing, put it in the fridge to firm, so it will roll.
Spread paprika out on waxed paper. Take a baseball size of cheese and roll it through the Paprika into a log until fully covered. Wrap in wax paper and place foil on the outside. Keeps about 3 weeks.