Deep South Dining

Share

cover art for Deep South Dining | Open For Business

9/21/2020

Deep South Dining | Open For Business

More than just a place to eat, local restaurants are gathering places for friends and a vital business for the local economy. Today Malcolm and Carol talk with restaurant owner Jeff Good about the affect COVID-19 had on hid business and the way he managing these uncertain times. Also with the fall season making its arrival Felder Rushing (The Gestalt Gardener) joins the show to talk about your fall vegetable garden. Let’s eat y'all!

Persimmon Pudding

(as mentioned by Carol during the show)

INGREDIENTS

4 tablespoons/56 grams butter, melted, plus more for the dish
5 Fuyu persimmons (about 2 1/4 pounds), trimmed and chopped
2 eggs, beaten
2 cups/400 grams sugar
1 teaspoon/8 grams baking soda
1 cup/240 milliliters buttermilk
1 ½ cups/190 grams all-purpose flour
2 ½ teaspoons/12 grams baking powder
1 cup/240 milliliters heavy cream
¼ teaspoon/ 1 1/2 grams salt
½ teaspoon/3 milliliters vanilla extract
Dash of cinnamon

PREPARATION

Heat oven to 325 degrees and butter a 2-quart baking dish. Purée persimmons in a food processor or blender until smooth. Strain pulp through a fine mesh strainer into a bowl, using the back of a spoon or a spatula to push purée through. Measure out 2 cups of pulp (discard remaining pulp).
Combine eggs, sugar and persimmon pulp in a large bowl and beat with an electric mixer on medium speed until well mixed. Stir baking soda into buttermilk, then add to persimmon mixture and beat to combine.
In a separate bowl, sift together flour and baking powder. Beat flour mixture into persimmon mixture in 3 batches, alternating with the cream, beginning and ending with the flour.
Stir in melted butter, salt, vanilla and cinnamon. Transfer batter to prepared dish and bake until pudding is set, 1 hour to 1 hour 15 minutes.

Link: http://nyti.ms/1tb0EGa

More Episodes

VIEW ALL

Deep South Dining | Thanksgiving Cometh

In less than two weeks Thanksgiving 2020 will be among us. Set to be different, like most everything this year, Malcolm and Carol share their thoughts about the perfect Thanksgiving plate. Does it include white meat or dark meat? How about canned cranberry sauce? And don't forget about the always debatable list of best Thanksgiving side dishes. With a few funny Thanksgiving memories from listeners to round out the show, this episode is full of thanks and great recipes for all.Sweet Potato Casserole(Cotton Country Collection, Monroe, Louisiana)Casserole Ingredients3 cups sweet potatoes (about 4 good-sized ones)1/2 cup sugar1/2 cup butter2 eggs, beaten1 teaspoon vanilla1/3 cup milkTopping Ingredients1/3 cup melted butter1 cup light brown sugar1/2 cup flour1 cup chopped pecansDirectionsCasserole: Boil and mash potatoes.Mix in sugar, butter, eggs, vanilla and milk.Put in 13 x 9 inch baking dish.Topping: Melt butter and mix in remaining ingredients.Sprinkle on top of potato mixture.Bake 25 minutes at 350 degrees.Serves 10-12

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.

Deep South Dining | Election Eve

On the eve of the general election Malcom and Carol look back at some of the past presidents favorite meals. Think you can guess which former president was a fan of pigs feet? They also revisit a 2018 interview from author Adrian Miller where he talked about his book, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. Then later in the show weigh in on some recent "debates" that have popped up on the Cook and Coping Facebook group. Let's eat y'all!