Share
Deep South Dining
Deep South Dining: Summer Succotash
Summer is here and today's show is just a big bowl of summer succotash. A little of this and some of that, which we call Mississippi food culture. Malcolm and Carol recap from the Memorial day break and share some moving food memories about Malcolm's brother. Also we talk about Vicksburg's culinary heritage with folklorist Bill Ferris and Joyce Clingan from the Walnut Hills restaurant.
__________________________________________
Helen Todd’s Cream Cheese Pound Cake
Yields: 10-12 servings
Ingredients:
- 3 cups sugar
- 1 ½ cups butter, softened
- 8 ounces cream cheese, softened
- 3 cups all purpose flour, sifted
- ½ teaspoon salt
- 6 eggs
- 1 tablespoon lemon extract
- 1 tablespoon almond extract
Directions:
(Preheat oven to 325 degrees)
- Grease and flour 10 inch tube pan or bundt cake pan.
- In a large bowl cream sugar, butter and cream cheese until light and fluffy.
- Sift flour and salt together.
- Alternately add eggs and flour to the creamed mixture, beginning and ending with flour.
- Add flavorings.
- Beat until smooth and blended.
- Bake for 1 hour and 15 minutes.
- Cool before removing from pan.
(When using 6 cup bundt pans, cook about 40 minutes. I usually check at 30)
___________________________________
Portuguese Shrimp with Garlic
Ingredients:
• 1/3 cup olive oil
• 5 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• 1 lb unshelled shrimp (26 to 32 shrimp per pound)
• 2 teaspoons sweet paprika
• 1/4 cup medium-dry sherry
• 1/4 cup minced fresh parsley leaves
• fresh lemon juice, to taste
• salt & freshly ground black pepper
Directions:
- In a large heavy skillet set over moderately high heat, heat the oil until it is hot, add the garlic and cook, stirring, until it is pale golden.
- Add the red pepper flakes and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink and just firm to the touch.
- Sprinkle shrimp with the paprika and cook the mixture, stirring, for 30 seconds.
- Add the Sherry, boil the mixture for 30 seconds, and sprinkle with parsley.
- Season the mixture with the lemon juice and salt and pepper to taste.
More episodes
View all episodes
Deep South Dining | Easter Traditions
49:25Topic: Dear friend of the show Tim Pierce returns to the show to discuss Easter Sunday food traditions as well as all things Easter in general as we rapidly approach Easter Weekend!Guest: Tim PierceHost(s): Malcolm White, Carol Palmer, and Java ChatmanEmail: food@mpbonline.orgDeep South Dining | Second Helpings
36:01Topic: Java revisits some of Malcolm and Carol's tastiest conversations and grabs a second helping of food related subjects like tuna melts and cookbooks in this drive time episode.Host(s): Malcolm White, Carol Palmer, and Java ChatmanEmail: food@mpbonline.orgDeep South Dining | Mixed Bag Episode
49:25Topic: Malcolm, Carol, and Java discuss a variety of food related subjects, from the Walter Museum of Art's food to tips on how to perfect your own comeback sauce, we look to have you covered in the world of southern cooking!Host(s): Malcolm White, Carol Palmer, and Java ChatmanEmail: food@mpbonline.orgDeep South Dining | Lena Pizza + Bagels
49:47Topic: Dear friend of the show Tim Pierce returns to the show to discuss Easter Sunday food traditions as well as all things Easter in general as we rapidly approach Easter Weekend!Guest(s): Tim PierceHost(s): Malcolm White, Carol Palmer, and Java ChatmanEmail: food@mpbonline.org.Deep South Dining | Jackson Restaurant Week
50:12Topic: The city of Jackson is known, of course, as the City of Soul with rich history and culture and fantastic food. With nationally recognized restaurants and chefs, Jackson is front and center in the Mississippi culinary conversation. Joining us today to talk about that, the Jackson Restaurant Week, and other topics is Reshonda Perryman of Visit Jackson. Also with us today is one of our faves, Chef Enrika Williams to talk about what's going on in Jackson's culinary culture and in her world.Guest(s): Phil Stamps, Reshonda Perryman, Nick Wallace, and Enrika WilliamsHost(s): Malcolm White, Carol Palmer, and Java ChatmanEmail: food@mpbonline.org.Deep South Dining | Toni Tipton-Martin
55:07Toni Tipton-Martin is a renowned food and culinary historian, journalist, and author known for her work in celebrating African American culinary heritage. She joined Deep South Dining to share about her career in food and details on her latest book, Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book: Cocktails from Two Centuries of African American Cookbooks. Guest(s): Toni Tipton-MartinHost(s): Malcolm White, Carol Palmer, and Java ChatmanEmail: food@mpbonline.org.Deep South Dining | Thank You, Please Come Again
50:48Topic: Gas stations in the south are places where you can fuel your car, catch up with the neighborhood news, and get some of the best grub around... Mississippi native Kate Medley's new book, "Thank You, Please Come Again" takes a look at how these service stations help fuel the south in more ways than one. Today, we'll hear from Kate about her travels throughout the south picking up stories and photos from this service station, that conveince store and this quick-stop!Guest(s): Kate MedleyHost(s): Malcolm White, Carol Palmer, and Java ChatmanEmail: food@mpbonline.org.Deep South Dining | The Big Apple Inn and Their Pig Ear Sandwich
47:00Topic: When it comes to restaurants that have a history, community, and service behind them, and of course good food, we think about The Big Apple Inn in Jackson on Farish Street. It's Black History Month here in February, and today we are excited to have an old friend - owner and storyteller Geno Lee will join us to talk about the history of Farish Street, The Big Apple Inn, and of course to highlight Black History Month.Guest(s): Geno LeeHost(s): Malcolm White, Carol Palmer, and Java ChatmanEmail: food@mpbonline.org.Deep South Dining | Sicily with Elaine Trigiani
51:00Topic: Today we have our very special friend from Italy - Elaine Trigiani will join us after 20 years in Italy. She has designed experiences in the olive oil business, and she's going to tell us all about that. Guest(s): Elaine TrigianiHost(s): Malcolm White, Carol Palmer, and Java ChatmanEmail: food@mpbonline.org.