Deep South Dining

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Deep South Dining | Tailgreat Season

Football is back in Mississippi, but the pregame ritual of tailgating will be everything but traditional this year. Yet the one constant is that a good game deserves good food. Oxford based chef John Currence wants to make sure your home tailgate this year is just as delicious and festive with his latest cookbook, Tailgreat: How To Crush It At Tailgating. He joins the show and talks about how he never experienced tailgating in his hometown of New Orleans, the evolution of the Grove, and how he has managed during the COVID pandemic. Also Carol celebrated Malcolm on his retirement from the Mississippi Arts Commision.


Alabama Firecrackers and Fried Chicken Salad

(from Tailgreat: How To Crush It At Tailgating by John Currence)


ALABAMA FIRECRACKERS


Ingredients

  • ¼ cup olive oil
  • ¼ cup extra-virgin olive oil*
  • 1½ tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. MSG, such as Accent
  • 1 tsp. cayenne pepper
  • 2 tbsp. red pepper flakes
  • 1 tbsp. lemon pepper
  • 2 (1-oz.) packages buttermilk ranch dressing powder
  • 1 (1-lb.) box saltine-like (aka soda) crackers


*For more spice, substitute 1 to 2 tbsp. chili oil instead of olive oil


Directions

  1. In a 2-gallon freezer bag, combine the olive oils, garlic powder, onion powder, MSG, cayenne, red pepper flakes, lemon pepper, and ranch dressing powder. Seal the top and shake gently but thoroughly to combine well. Add the crackers to the bag and mix until the crackers are evenly dressed. Allow the bag to sit in the refrigerator overnight before finishing the crackers.
  2. Preheat oven to 275°F. Line 2 baking sheets with parchment paper.
  3. Remove the crackers from the bag and lay them out in a single layer on the prepared sheets. Bake for 20 minutes, or until golden and fragrant. Store, refrigerated, in zip-top bags for up to 3 weeks.


FRIED CHICKEN SALAD


Ingredients

  • 1½ cups mayonnaise, preferably Blue Plate
  • ½ cup buttermilk
  • 2 tbsp. hot sauce, preferably Crystal
  • 1 cup minced celery
  • ¾ cup grated sweet yellow onion
  • 1 tbsp. red pepper flakes
  • 2½ tsp. salt
  • 1½ tbsp. black pepper
  • 7 cups finely diced leftover fried chicken, including the skin and fried bits


Directions

  1. In a large bowl, combine the mayonnaise, buttermilk, hot sauce, celery, onion, red pepper flakes, salt, and black pepper, stirring to blend well. Add in the chicken and stir until fully coated. Refrigerate overnight. Serve cold with the Alabama firecrackers.



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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.