Air Date - 05-24-2021

What would the kitchen be without the incredible edible egg?&nbsp;As a dish by itself or as an ingredient the egg is in just about everything, from your baked goods to your fried rice.&nbsp;We talk with Ryn Laster from the MS Egg Marketing Board about their work and how they spread the message about the edible egg. Also, Malcolm and Carol discuss the best egg cooking and boiling techniques. Anybody up for some oven-fresh hardboiled eggs? Let's eat yall! <h2>Caprese Egg Muffins</h2>(courtesy of <a href="https://www.incredibleegg.org/recipes/caprese-egg-muffins/" rel="noopener noreferrer" target="_blank">American Egg Board</a>)Ingredients<ul><li>2 Tbsp olive oil	</li><li>3 cups baby spinach	</li><li>1 cup cherry tomatoes, chopped	</li><li>3 Tbsp fresh basil leaves, chiffonade	</li><li>1/2 tsp salt	</li><li>1/2 tsp black pepper	</li><li>1/2 tsp garlic powder	</li><li>10 large eggs, beaten	</li><li>36 pearls fresh mozzarella	</li><li>balsamic glaze, to serve	</li></ul> Directions<ol><li>Preheat oven to 350° and prepare a 12-cup muffin tin with non-stick cooking spray.</li><li>In a medium skillet, heat the olive oil over medium heat. Sauté the spinach and tomatoes until wilted, then place in a medium bowl. Add the fresh basil, salt, pepper, garlic powder, and eggs. Stir to combine.</li><li>Use a ¼ measuring cup to divide the mixture evenly into the prepared muffin tin. Add 3 mozzarella pearls into each cup.</li><li>Bake 18-23 minutes until eggs are set.</li><li>Serve with balsamic glaze. Refrigerate leftovers for up to three days.</li></ol> Recipe Link - https://www.incredibleegg.org/recipes/caprese-egg-muffins/

Deep South Dining | The Incredible Edible

Air Date - 09-13-2021

Chris Washington opened the catering company, Michael Cordell Eats during the height of the pandemic. Both as a way to keep money coming in to support his family but also as a way to pursue his passion for food more seriously. Talking with Malcolm and Carol they bond over their love for an anytime breakfast, cheesecakes, and learning the food industry on the ground floor. Also, friend of the show, Chef Enrika Williams shares her experience at the Atlanta Food &amp; Wine Festival, and Carol shares feedback from listeners about the different ways to enjoy Deep South Dining.

Deep South Dining | Michael Cordell Eats 

Air Date - 08-23-2021

It is no question that catfish is one of Mississippi's top exports. 55% of all U.S. farm-raised catfish come from the Magnolia state. To help talk catfish and celebrate national catfish month, Malcolm White welcomes guest host Chef Enrika Williams to the show, while his skillet buddy Carol Puckett is out. As a true Mississippian Enrika has an opinion on how she likes her catfish and shares a piece of her process in the kitchen. Also, we hear from a few Deep South Dining favorites and answer the question: whole fish, fillets, or thin?

Deep South Dining | Whole, Fillets,  or Thin?

Air Date - 08-09-2021

As usual Malcolm and Carol start the show by letting us know what has been happening in their kitchen and shares some of the good news happening in the Mississippi food scene. Congratulations Austin Sumrall! Then without warning a bomb was launched onto the Deep South Dining community. The question was asked: How do I make creamy grits? So down the grits hole we went, answered a few emails, and also shared tips for exiting a food rut. It was a deliciously good time!

Deep South Dining | More Grits Please

Air Date - 08-02-2021

How far do you travel up the Scoville scale? Today Carol and Malcolm are talking about peppers and adding the right amount of spice to your recipes. Recently Malcolm took a trip to Avery Island, the home of Tabasco, and reports on some of his findings. Who knew Tobasco is aged in oak barrels like wine or your favorite whiskey? Also Java chimes in with some tips for parents gearing up for the upcoming school year.

Deep South Dining | Spicy Summer

Air Date - 07-19-2021

Mississippi summers can promise you three things sun, humidity, and water. But we don't mind, because it is great for our Mississippi vegetables.&nbsp;From backyard gardens to farmers' markets, this is a great time for summer veggies.&nbsp;&nbsp;The summer harvest has also been good for figs. Malcolm and Carol share some tips for dealing with a robust amount of figs from preserves all the way to fig vodka. Let's eat y'all!

Deep South Dining | Fig Time

Air Date - 07-12-2021

Malcolm and Carol have been skillet buddies for a long while and share their love of food, culture, and tomatoes with yall today. Heirloom Tomato Tart from Williams SonomaFor the crust<ul><li>1½ cups (7½ oz/235 g) all-purpose flour</li><li>½ cup (2½ oz/75 g) cornmeal</li><li>1 tsp sugar</li><li>1¼ tsp salt</li><li>½ cup (4 oz/125 g) cold unsalted butter, cut into cubes</li><li>⅓ cup (80 ml) plus 1 tbsp ice water</li><li>3 tbsp olive oil</li></ul>For the filling<ul><li>2 lb (1 kg) regular and cherry heirloom tomatoes&nbsp;</li><li>1 tbsp olive oil</li><li>4 green onions, thinly sliced</li><li>2 cloves garlic, minced</li><li>1 ear corn, husk and silk removed, and kernels cut&nbsp;</li><li> off the cob&nbsp;</li><li>1 tbsp thinly sliced fresh basil, plus basil leaves for garnish</li><li>Salt and freshly ground pepper&nbsp;</li><li>2 oz (60 g) Gruyère cheese, shredded</li><li>2 tbsp grated Parmesan cheese</li><li>1 large egg yolk whisked with 1 tbsp whole milk</li></ul> To make the crust, in a food processor, combine the flour, cornmeal, sugar, and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until evenly distributed but large chunks of butter remain visible. In a measuring cup, whisk together the ice water and olive oil. Gradually add the ice-water mixture to the flour mixture, pulsing just until the dough begins to hold together but small chunks of butter are still visible. Turn the dough out onto a piece of plastic wrap and press into a rough 4-by-8-inch (10-by-20-cm) rectangle. Cover with the plastic wrap and refrigerate until well chilled, at least 1 hour or up to 1 day.&nbsp; Preheat the oven to 375°F (190°C).&nbsp; Core the regular tomatoes and cut crosswise into thick slices about ⅓ inch&nbsp;(9 mm) thick. Cut cherry tomatoes in half. Place the slices in a single layer on several layers of paper towels, cover with another paper towel, and let drain.&nbsp;Meanwhile, in a frying pan, warm the olive oil over medium-low heat. Add the green onions and garlic and cook, stirring occasionally, until softened, about 2 minutes. Add the corn kernels and cook, stirring occasionally, for 30 seconds. Remove from the heat, stir in the basil, and season to taste with salt and pepper. Let cool.&nbsp; Place a 15-inch (38-cm) square of parchment paper on a work surface. Transfer the dough to the parchment and roll out into a 9-by-14-inch (23-by-35-cm) rectangle. Slide the parchment with the dough onto a baking sheet. Spread the corn mixture over the dough, leaving a 2-inch (5-cm) uncovered border. Sprinkle the Gruyère and Parmesan evenly over the corn. Arrange the tomato slices in an even layer over the cheeses. Lift the edges of the dough and fold them over the filling, leaving the center uncovered. Brush the edges of the dough with the egg mixture.&nbsp; Bake until the crust is golden and the tomato juices are bubbling, 35–40 minutes. Scatter basil leaves over the tart, cut into slices, and serve warm.&nbsp;Serves 4 to 6.&nbsp;From Williams-Sonoma Tomato Pie (Estus Kea – Bay St. Louis, MS)&nbsp;<ul><li>6-8 Ripe tomatoes</li><li>16 Basil leaves chopped</li><li>2 Bunches green onions chopped (green &amp; white parts)</li><li>1&nbsp;Pillsbury Roll Out Crust, pre-baked for 10 minutes (or make your own!)</li><li>1 ½ cups Mozzarella, shredded</li><li>1 ½ cups Sharp Cheddar, shredded</li><li>1 ½ cups Mayonnaise</li><li>1 tsp Cayenne</li></ul>&nbsp;10-inch pie dish&nbsp;Preheat oven to 350 degrees&nbsp;<ol><li>Slice tomatoes and let them drain for an hour or two on a rack.&nbsp;Sprinkle each with Kosher salt and ground pepper (moderate on the salt).</li><li>Put a layer of tomatoes on the pre-baked crust.&nbsp;Sprinkle a third of basil and a third of onions over tomatoes.&nbsp;Repeat twice.</li><li>Mix cayenne into mayonnaise in a large bowl.&nbsp;Add the cheese and mix well.&nbsp;Top tomatoes with the cheese mixture.&nbsp;DO NOT SPREAD. Pat the mixture on top of the pie with your hands and make sure it seals along the edge.</li></ol>&nbsp;Bake for 30 minutes&nbsp;(Estus likes to put the broiler on for the last minute to toast the cheese)

Deep South Dining | Tomatopalooza

Air Date - 06-28-2021

The 4th of July holiday is around the bend so Malcolm and Carol are taking things to the grill. Not just for meat, they share great grilling for tips for your fresh vegetables and everything else that needs a nice smokey flavor. Also, they discuss the classic American hot dog and all its glorious variations. And did you think okra was not making an appearance this summer? Slime or no slime, this summer vegetable takes center stage once again on Deep Sout Dining. Let's eat y'all!

Deep South Dining | For The Fourth

Air Date - 06-14-2021

Salad Days is a hydroponic farm in Flora, MS that specializes in growing pesticide-free produce and can supply a wide variety of lettuce 365 days a year. Family-owned and operated Leigh Bailey and Salad Days is a part of a culinary resurgence happening in this small Madison County town.&nbsp;Leigh joins the show to talk about how she came to farming after a life in real estate and Flora's hot local food scene.&nbsp;

Deep South Dining | Salad Days

Air Date - 06-07-2021

Since March 23, 2020, Malcolm and Carol have virtually hosted Deep South Dining. But through the bad wifi connections, bad sounding microphones. and everything else that could go wrong with a Zoom call they persevered. Now today is their first in-studio broadcast and they open things up with some old and new friends. From the Geaslt Gardener, Felder Rushing joins to talk about your produce garden and Chat Phillips is on the show to talk about his new Mississippi-based beverage company, Inaka Tea. It feels good to be back!

Deep South Dining | Together Again

Monday mornings at 9 on MPB Think Radio.

There’s more to a recipe besides add a pinch of salt and a dash of pepper. Pull up a chair to Deep South Dining and get a new recipe that you can try or you can share one of your own. Having some friends over and don’t know what to cook? Does everybody go crazy over your specialty dish? What’s the story behind your family’s secret sauce? It’s the history behind true southern cooking. It’s Deep South Dining! Monday mornings at 9 on MPB Think Radio.

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Deep South Dining | The Incredible Edible

Caprese Egg Muffins

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Deep South Dining | Whole, Fillets, or Thin?

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