Deep South Dining

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Deep South Dining: Red, White, & BBQ!

No matter where you are on the 4th of July, barbecue will probably be within reach. Its just something how the smell from a grill can spark up nostalgia. On this episode of Deep South Dining we are talking about all the times barbecue has brought joy to your life. Championship grill master, Trudy Fisher joins the show to share her tips on cooking meat and talks about how Mississippi has a grilling style all its own. And no Mississippi barbecue conversation is complete without a stop by the institution E&L Barbecue.


Pork Tenderloin & Grilled Corn Salad

Grilled Corn Salad

By Trudy Fisher


8 ears of fresh corn, shucked and cleaned


Place corn over medium hot fire and let corn cook until begins to char and turn so that most of the kernels are directly over fire. Not all the kernels will char, but you want at least half of them to. 

Turn corn every 2-3 minutes so it will char on all sides. This takes about 15 minutes to grill the corn, depending on how hot your fire is. Remove corn and cover with foil which allows corn to steam and maintain moisture. 

Once corn is cool, use a knife to cut kernels off the cob. Add salt and pepper to taste, chopped fresh basil and lightly toss in olive oil. This is always a crowd favorite. You can add whatever vegetables and herbs you like. Chopped red bell pepper adds color as does chopped purple onion. For a Mexican meal, use cilantro instead of basil and add dash of cumin.


Tru-Que Vinegar Sauce

By Trudy Fisher


  • ½ cup water
  • ½ cup brown sugar
  • ¼ cup Worcestershire sauce
  • ¼ cup yellow mustard
  • ¼ cup ketchup
  • 2 T black pepper
  • 3 cups red wine vinegar (champagne vinegar can be used for smoother taste)
  • 1 cup white wine vinegar
  • 2 T preferred hot sauce (or to taste)


Bring to a boil and let simmer for 15 minutes. Store in glass container. Great on pulled pork, pork chops and pulled turkey. Vinegar sauce also can be added to your favorite store brand BBQ sauce to enhance flavor and make a thinner sauce.


Grilled Ratatouille With Goat Cheese

Melissa Clark For the New York Times


  • 1 white onion (about 8 ounces), peeled and halved lengthwise through the root
  • 2 lemons, halved, seeds removed
  • 1 yellow or orange bell pepper (about 8 ounces), halved lengthwise, stem and seeds removed
  • 1 red bell pepper (about 8 ounces), halved lengthwise, stem and seeds removed
  • 2 medium zucchini (about 8 ounces each), sliced lengthwise 1/2-inch thick
  • 2 medium eggplant (about 10 ounces each), sliced lengthwise 1/2-inch thick
  • 8 slices crusty bread
  • 2 to 3 large garlic cloves, peeled
  • 6 tablespoons extra-virgin olive oil, more as needed
  • ¼ cup chopped fresh basil
  • 2 teaspoons fresh thyme leaves, more for garnish
  • ½ teaspoon kosher sea salt, more to taste
  • Black pepper, to taste
  • 8 ounces soft, fresh goat cheese
  • Flaky sea salt, for serving


1.   Heat the grill. Place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover. Grill lemon halves until lightly caramelized, 3 to 5 minutes total. Grill onion until it is heavily charred, about 7 to 15 minutes total. Grill peppers, zucchini and eggplant until charred and very soft, about 3 to 8 minutes per side total. Transfer to a cutting board. 

2.   Grill bread until lightly charred and toasted, about 1 minute per side. Halve one or two of the garlic cloves and rub cut sides on the grilled bread. Mince remaining garlic clove and set aside.

3.   Chop vegetables into bite-size pieces and transfer to a large bowl; toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste. Adjust seasonings as needed, adding more lemon juice (from remaining lemon half), salt or oil, or both, as needed. Set aside.

4.   To serve, arrange ratatouille, grilled bread and goat cheese on a large platter. Sprinkle thyme leaves, pepper and flaky salt over goat cheese. Or spread goat cheese on toasts, sprinkle with thyme, pepper and flaky sea salt, then top with some of the ratatouille to make crostini. 


Tru-Que Smoked Pulled Turkey

By Trudy Fisher

Purchase a frozen turkey breast between 6-8 pounds.

For your first attempt, try to find one closer to 6 pounds ( shorter cooking time). Be sure and plan time for turkey breast to thaw – can take 2 days to thaw in refrigerator. Rinse turkey breast and pat dry. Using a disposable aluminum pan, liberally season turkey breast with garlic salt, salt and your favorite BBQ dry rub. Be sure and pull skin loose so you can apply seasonings directly on the meat and also on the skin. Place the turkey breast side down – this allows the meat to baste in the juices while cooking. It is best to let the seasonings and turkey rest in refrigerator at least an hour before smoking.

While resting in refrigerator, start your charcoal. This needs to be cooked with indirect heat, so start your fire on the far side of your grill. While it depends on type of grill you have, I usually use about 10-15 briquettes to maintain a temperature of around 250- 300 degrees on my Weber kettle grill. Once fire is ready, put ¼ stick of butter in breast cavity and ¼ stick butter in bottom of pan.  Add wood chips or whatever wood using to fire and place aluminum pan on opposite side of fire. Cover grill and check fire temperature after an hour of cooking. I typically add several pieces of lump charcoal to fire during cooking process. If turkey begins to look to dark, loosely cover with foil and let continue cooking. A 6-7 pound turkey breast usually takes 3-4 hours to smoke at this lower temperature. The turkey is done when registers 150 on meat thermometer at thickest part of breast.

Remove turkey from grill and cover tightly with foil, let rest until it cools to point comfortable for you to handle ( if you can!) Your hands are the best tools in your kitchen, so pull the skin off and pull the breast meat off the bone. While it is warm, the turkey will “pull” similar to pulled pork. Be sure and dredge the pulled turkey in the pan juices – this adds flavor and moisture. You can always add sprinkling of your dry rub on pulled turkey if you want to. You can serve as pulled turkey sandwich with slaw and a white BBQ sauce, available at most grocery stores.


Deep South Dining: Corn, Okra, & Enrika

Mississippi is blessed to have so many options when it comes to farm raised vegetables. With corn plentiful at the farmers market to day we focus on their sweet golden kernels and the many ways they are served throughout the state. Joining the conversation is Tom Pitts, who carries on his families sweet corn tradition in Indianola. Then Malcolm and Carol talk okra with Chef Enrika Williams from Fauna Foodworks.


By Molly O’Neill

Serves – 4


  • 4 ears fresh corn, shucked
  •  2 large eggs
  •  ¼ cup sugar (If corn is sweet, half the sugar)
  •  4 tablespoons unsalted butter, melted
  •  ½ teaspoon freshly grated nutmeg
  •  ½ teaspoon salt
  •  ½ teaspoon vanilla extract
  •  1 cups milk
  •  ½ cup half-and-half



1.  Preheat oven to 350 degrees. Using a sharp knife, cut the surface of the kernels from the cob. Using the back edge of the knife, scrape the remaining corn from the cob. Combine all the corn, eggs, sugar, 2 1/2 tablespoons butter, 1/4 teaspoon nutmeg, salt, vanilla extract, milk and half-and-half in a large mixing bowl. Beat until smooth.

2.  Brush the inside of a casserole with the remaining butter. Add the pudding. Sprinkle remaining nutmeg over the top. Place the casserole in a large pan of hot water. Bake until set, about 35 to 40 minutes. 


Quick Creamed Corn

Serves: 4-6


  • 4 tablespoons butter
  • 6 ears of corn cut from the cob or one 16-ounce bag frozen corn, defrosted
  • 3 tablespoons white sugar or honey (or less if corn is sweet
  • 1/3 cup heavy cream
  • Salt
  • ½ teaspoon black pepper


1.   In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.


Deep South Dining: Mississippi Tomatoes

To the uninitiated Mississippi tomatoes are a summer delight. From tomato sandwiches to fried green tomatoes, everything this time of year is coming up delicious. Malcolm and Carol talk with Felder Rushing about growing heirloom tomatoes and speake with Stacy Thornton about the upcoming Tomato Festival in Crystal Springs. And no tomato conversation is complete without the ingredient that binds the South together, mayonnaise. Let's eat!

Discussed This Episode:

Tomato Pie

Estus Keas – Bay St. Louis, MS


  • 6-8 Ripe tomatoes
  • 16  Basil leaves chopped
  • 2 Bunches green onions chopped (green & white parts)
  • 1 Pillsbury Roll Out Crust, pre-baked for 10 minutes (or make your own!)
  • 1 ½ cups Mozzarella, shredded
  • 1 ½ cups Sharp Cheddar, shredded
  • 1 ½ cups Mayonnaise
  • 1 tsp Cayenne
  • 10 inch pie dish

(Preheat oven to 350 degrees)

  1. Slice tomatoes and let them drain for an hour or two on a rack. Sprinkle each with Kosher salt and ground pepper (moderate on the salt)
  2. Put a layer of tomatoes on pre-baked crust. Sprinkle a third of basil and a third of onions over tomatoes. Repeat twice.
  3. Mix cayenne into mayonnaise in a large bowl. Add the cheese and mix well. Top tomatoes with the cheese mixture. DO NOT SPREAD. Pat the mixture on top of the pie with hands and make sure it seals along the edge.
  4. Bake for 30 minutes. (Estus likes to put the broiler on for the last minute to toast the cheese)

Tomato Toast

Mary Sharp Rayner, Oxford, Mississippi

I couldn’t imagine that Tomato Toast, a family recipe from Mary Sharp Rayner, could be so delicious that my friend Meredith would insist that we talk about it on our tomato show. She invited me over to watch her demonstrate the finer points of making tomato toast making and then served me one of most luscious tomato treats ever.   - Carol Puckett


  • Bread (your favorite)
  • Tomato (peeled)
  • Butter (softened)
  • Salt and pepper
  • Worcestershire Sauce (a dash – if desired)

Toast bread on both sides. Thin slice a peeled tomato and pat dry with a paper towel to remove moisture. Lay tomato slices on top of toasted bread and add salt, pepper and a dash of Worcestershire if desired. Top with a nice pat of softened butter and put under the broiler until the tomato slices are warm and butter melted.


Deep South Dining: Farm To Fork

Phrases like "farm to fork" and "farm to table" are really trendy but only reinforce something that was once the norm during meal time. Eating what was fresh and in- season. Today on Deep South Dining we take a look at what is in-season with Robby Sullivan of the Mississippi Farmers Market (Jackson, MS) and talk with cookbook author Sheri Castle, who Carol calls the queen of vegetables. Also we hear from Robert St. John about the non-romantic side of growing your own produce.

Discussed This Episode:

Summer squash casserole

Judy reed, Greenville, MS


  • 2 pounds yellow summer squash
  • 7 tablespoons butter
  • 1 large onion, chopped
  • 1 large clove garlic, chopped
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • 1 jalapeño pepper, seeded and chopped (optional)
  •  4 slices plain white bread, toasted
  • 24 Ritz crackers, crumbed in food processor
  • ½ pound sharp cheddar cheese, grated
  •  4 large eggs, beaten
  • ½ cup heavy whipping cream
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper


1.   Heat the oven to 350 degrees. Butter a 2 1/2-quart baking dish. Cut the squash into 1/2-inch-thick slices. Cook in boiling, salted water until tender, about 10 minutes. Drain. Purée in a food processor.

2.   Melt 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together.

3.   Mix the squash purée, onions, peppers, garlic, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 minutes.

Baked Shrimp and Squash

Robert St. John


  • 6 cups Squash, cut into 1 /2-inch cubes
  • 1/4 cup Clarified butter, canola oil or bacon grease
  • 1 Tbl Garlic, minced
  • 1 tsp Salt
  • 1 tsp Pepper, freshly ground
  • 1 Tbl Creole Seasoning
  • 1/2 cup Green onion, chopped
  • 3 cups Fresh Shrimp (36 – 42 count), peeled and de-veined
  • 1/4 cup Clarified butter or canola oil
  • 1 Tbl Old Bay Seasoning
  • 1 Tbl. Garlic
  • 1/2 cup Onion, medium dice
  • 1/4 cup Red Bell pepper, medium dice
  • 1/4 cup Green Bell Pepper, medium dice
  • 4 Tbl Butter, cubed
  • 1/2 cup Parmesan cheese
  • 1 cup Cheddar cheese, grated
  • 1 cup Sour Cream
  • 1/4 cup Green Onion, sliced
  • 1 Tbl Hot Sauce
  • 1 cup Ritz Cracker crumbs, crumbled fine
  • 1/4 cup Parmesan Cheese
  • 2 Tbl Parsley, chopped


(Preheat oven to 350 degrees.)

  1. In a large skillet, sauté the squash, butter, garlic, salt, pepper Creole seasoning and green onion over medium-high heat until the squash is cooked. Place squash in a colander and press out excess moisture with the back of a spoon (this is very important). Pour squash into a stainless steel mixing bowl; discard the drained liquid.
  2. In the same skillet sauté the shrimp, butter, Old Bay, garlic, onion, and bell pepper until the shrimp are pink and cooked through. Using a slotted spoon, transfer shrimp to the mixing bowl with the squash. Discard the excess liquid.
  3. Immediately add butter, Parmesan cheese, cheddar cheese, sour cream, green onion and hot sauce to the bowl with the hot shrimp/squash mixture. Gently stir until butter and cheeses are melted. Pour the mixture into a 9 x 13 casserole dish.
  4. Mix together the Ritz crumbs, Parmesan and parsley. Top casserole with the cracker crumb mixture and bake for 20 minutes or until bubbly.

Field Pea-Tomato Salad with Lemon Vinaigrette

By Sheri Castle, Chapel Hill, North Carolina

Active Time: 20 Mins

Total Time: 35 Mins

Yield: Serves 6

This gorgeous summer salad showcases peak-season tomatoes, fresh herbs, and lady peas, which remain creamy white or light green even after they have been cooked. A tangy vinaigrette brings all of these ingredients together to make one tasty dish. This salad is best served at room temperature immediately after it has been made, but you can cook the field peas in advance and store them in the refrigerator.



  • • 1 medium shallot, finely chopped
  • • 1 tablespoon grated lemon zest plus 1⁄4 cup fresh juice (from 2 lemons)
  • • 2 medium garlic cloves, finely chopped (2 1⁄4 tsp.)
  • • 1/2 teaspoon kosher salt
  • • 1/4 teaspoon black pepper
  • • 1 tablespoon honey
  • • 1 teaspoon whole-grain Dijon mustard
  • • 1/2 cup extra-virgin olive oil


  • • 2 cups shelled fresh field peas (10 oz.), rinsed
  • • 1 1/4 teaspoons kosher salt, divided
  • • 2 cups cherry tomatoes or grape tomatoes, halved lengthwise
  • • 3 tablespoons chopped fresh lemon balm, lemon verbena, or mint
  • • 2 tablespoons chopped fresh flat-leaf parsley
  • • 2 1/2 pounds large heirloom tomatoes (2 or 3 tomatoes), cored and sliced
  • • 1/4 teaspoon black pepper