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Deep South Dining | Whole Brain Holiday

Stress during the holiday season is unavoidable but the way we deal with that stress is what gives us the strength to carry on. As Dr. Buttross states during this episode of Deep South Dining, sometimes looking for stress relief activities in the kitchen can yield some pretty delicious results. Today Malcolm and Carol continue the countdown to Thanksgiving and get some tips for dealing with holiday stress from Southern Remedy: Relatively Speaking host, Dr. Susan Buttross. Also, Malcolm shares what happened during a recent trip to Virginia, which included several states, classic barbeque, and Armenian dishes. Let's eat y'all!

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12/20/2021

Deep South Dining | Holiday Wrap-up

The holidays are always better with friends, so today Malcolm and Carol invited a few friends to chat with on their last live show of 2021. In-studio Chef Enrika Williams talks about taking a break during the holiday season when it is a really busy time for the hospitality industry. Also Robert St. John takes some time out of his busy schedule of managing restaurants, heading the charity Extra Table, and current book tour (Walter Anderson: The Extraordinary Life and Art of the Islander) to talk about what kept him going in 2021. Then to wrap up the show we hear about some great Christmas memories from some very familiar voices. Happy Holiday's y'all!Delta Cheese Roll (courtesy of Joe Sherman)Ingredients:1 jar Old English 10 oz. Cracker Barrel extra-sharp cheese (Must grate) 6 oz. cream cheese (approximately) 8 oz. Velveeta 1 clove garlic- mincedTo taste: Lea & Perrin's (I use a lot) Tabasco(add 5-6 splashes at a time) Cayenne(add about 1/4 t. at a time)Paprika (to roll)Directions:Let cheese soften. Combine in a mixing bowl. It is much smoother if you use the mixer on low. You will have to stop from time to time and scrape it off the blades back into the bowl. Add seasonings. Taste as you go. After seasoning and mixing, put it in the fridge to firm, so it will roll.Spread paprika out on waxed paper. Take a baseball size of cheese and roll it through the Paprika into a log until fully covered. Wrap in wax paper and place foil on the outside. Keeps about 3 weeks.