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.

On this edition of Deep South Dining Malcolm and Carol spend some time with our friends on the Mississippi coast. Jessie Zenor from the Greenhouse on Porter joins the show to talk about their simple yet interesting approach to biscuit making and why opening a second location during the pandemic was not the smartest thing to do. Also food writer and photographer Julian Brunt calls in to talk about the always tasty coastal food scene and the impressive amount of restaurants opening up during these uncertain times.Greenhouse on Porter Biscuit RecipeIngredients:2 cups all purpose flour1 tbsp baking powder¾ tsp salt½ tsp black pepper1 stick cold butter1 cup full fat buttermilkDirections:Preheat oven to 425 degrees.In a large bowl, mix flour, baking powder, salt & pepper.Chop cold stick of butter into half inch cubes. Using your fingers, squish the butter into the flour mixture until the largest pieces are about the size of peas.Stir in the buttermilk, mixing only until the dough comes together, careful to not overwork the biscuit dough.Dump the dough onto a floured surface and roughly shape into a square about an inch thick. Cut into 9 pieces.Place biscuits on a parchment lined pan and bake about 10 minutes, or until golden brown.Serve with any topping you can dream up!