Stacey Mei Yan Fong

Topic: Food tells a story and depending on who you ask you might get a different answer about the same dish. The cookbook 50 Pies, 50 States gives us some of those stories and how pie can share in all of its forms. Author Stacey Mei Yan Fong joins us to talk about her journey across America through pie. Then we chat with the youngest guest to date on Deep South Dining. Simms Powell joins to talk about his early passion for food and cooking at such a young age.Host(s): Malcolm White, Carol Palmer, and Java ChatmanGuest(s): Stacey Mei Yan Fong, then Simms PowellEmail: food@mpbonline.org. Hosted on Acast. See acast.com/privacy for more information.

Topic: Food tells a story and depending on who you ask you might get a different answer about the same dish. The cookbook 50 Pies, 50 States gives us some of those stories and how pie can share in all of its forms. Author Stacey Mei Yan Fong joins us to talk about her journey across America through pie. Then we chat with the youngest guest to date on Deep South Dining. Simms Powell joins to talk about his early passion for food and cooking at such a young age.Host(s): Malcolm White, Carol Palmer, and Java ChatmanGuest(s): Stacey Mei Yan Fong, then Simms PowellEmail: <a href="mailto:food@mpbonline.org" rel="noopener noreferrer">food@mpbonline.org</a>. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Deep South Dining | Pies with Stacey Mei Yan Fong & TinyChefSimms

Topic: Located in the hidden culinary hotbed of Flora, Mississippi, Two Dog Farms sends produce to restaurants all across Mississippi and even New Orleans. Joining us today is Dorothy Killen - one half of the husband-and-wife team that runs Two Dog Farms.Host(s): Malcolm White, Carol Palmer, and Java ChatmanGuest(s): Dorothy Killen and Hazel KillenEmail: food@mpbonline.org. Hosted on Acast. See acast.com/privacy for more information.

Topic: Located in the hidden culinary hotbed of Flora, Mississippi, <a href="http://twodogfarms.org/" rel="noopener noreferrer nofollow" target="_blank">Two Dog Farms</a> sends produce to restaurants all across Mississippi and even New Orleans. Joining us today is Dorothy Killen - one half of the husband-and-wife team that runs Two Dog Farms.Host(s): Malcolm White, Carol Palmer, and Java ChatmanGuest(s): Dorothy Killen and Hazel KillenEmail: <a href="mailto:food@mpbonline.org" rel="noopener noreferrer">food@mpbonline.org</a>. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Deep South Dining | Two Dog Farms & Tomato Sandwiches

Topic: The history of the city of Natchez holds some of the deepest and richest history of our state. It is, in fact, the original creative economy. Today we will dive into that rich culinary history with Chef Jarita Frazier-King, who was recently featured on the Hulu docu-series "Searching for Soul Food."Host(s): Malcolm White, Carol Palmer, and Java ChatmanGuest(s): Chef Enrika Williams, and Chef Jarita Frazier-King from the Natchez Heritage School of CookingEmail: food@mpbonline.org. Hosted on Acast. See acast.com/privacy for more information.

Topic: The history of the city of Natchez holds some of the deepest and richest history of our state. It is, in fact, the original creative economy. Today we will dive into that rich culinary history with Chef Jarita Frazier-King, who was recently featured on the Hulu docu-series "Searching for Soul Food."Host(s): Malcolm White, Carol Palmer, and Java ChatmanGuest(s): Chef Enrika Williams, and Chef Jarita Frazier-King from the Natchez Heritage School of CookingEmail: <a href="mailto:food@mpbonline.org" rel="noopener noreferrer">food@mpbonline.org</a>. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Deep South Dining | Hulu Found Mississippi Soul Food

Topic: Gleaning plays a vital role in Mississippi by addressing food insecurity, reducing food waste, and supporting local agriculture. So from the Society of Saint Andrew, we talk with Langston Moore about gleaning and how you can get involved.Host(s): Malcolm White, Carol Palmer, and Java ChatmanGuest(s): Chef Enrika Williams, and Langston Moore, Society of Saint Andrew (EndHunger.org) Regional Director for Mississippi Email: food@mpbonline.org.Photo Credits from Volunteer Roles on EndHunger.org Hosted on Acast. See acast.com/privacy for more information.

Topic: Gleaning plays a vital role in Mississippi by addressing food insecurity, reducing food waste, and supporting local agriculture. So from the Society of Saint Andrew, we talk with Langston Moore about gleaning and how you can get involved.Host(s): Malcolm White, Carol Palmer, and Java ChatmanGuest(s): Chef Enrika Williams, and Langston Moore, Society of Saint Andrew (<a href="https://endhunger.org/" rel="noopener noreferrer nofollow" target="_blank">EndHunger.org</a>) Regional Director for Mississippi Email: <a href="mailto:food@mpbonline.org" rel="noopener noreferrer">food@mpbonline.org</a>.Photo Credits from <a href="https://endhunger.org/volunteer-roles/" rel="noopener noreferrer nofollow" target="_blank">Volunteer Roles on EndHunger.org</a> Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Deep South Dining | Gleaning to End Hunger

Topic: The Fourth of July is tomorrow, so today we talk about celebrations and the good summertime food across the American south.Host(s): Malcolm White, Carol Palmer, and Java ChatmanEmail: food@mpbonline.org. Hosted on Acast. See acast.com/privacy for more information.

Topic: The Fourth of July is tomorrow, so today we talk about celebrations and the good summertime food across the American south.Host(s): Malcolm White, Carol Palmer, and Java ChatmanEmail: <a href="mailto:food@mpbonline.org" rel="noopener noreferrer">food@mpbonline.org</a>. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Deep South Dining | Independence Day Hot Dogs

Topic: Today we talk to William Rester of Radish, a Gulf Coast restaurant serving up fresh Gulf Coast flavors right in the heart of Long Beach.Host(s): Malcolm White, Carol Palmer, and Java ChatmanGuest(s): William ResterEmail: food@mpbonline.org. Hosted on Acast. See acast.com/privacy for more information.

Topic: Today we talk to William Rester of <a href="https://www.radishlongbeach.com/" rel="noopener noreferrer nofollow" target="_blank">Radish</a>, a Gulf Coast restaurant serving up fresh Gulf Coast flavors right in the heart of Long Beach.Host(s): Malcolm White, Carol Palmer, and Java ChatmanGuest(s): William ResterEmail: <a href="mailto:food@mpbonline.org" rel="noopener noreferrer">food@mpbonline.org</a>. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Deep South Dining | Radish

Natalie Keng

Topic: Natalie Keng, the Sauce Maven, joins us to discuss her ventures in combining the flavors of the Deep South with those of her Chinese heritage.Host(s): Malcolm White, Carol Palmer, and Java ChatmanGuest(s): Chef Natalie KengEmail: food@mpbonline.org. Hosted on Acast. See acast.com/privacy for more information.

Topic: Natalie Keng, the Sauce Maven, joins us to discuss her ventures in combining the flavors of the Deep South with those of her Chinese heritage.Host(s): Malcolm White, Carol Palmer, and Java ChatmanGuest(s): <a href="https://www.nataliekeng.com/" rel="noopener noreferrer nofollow" target="_blank">Chef Natalie Keng</a>Email: <a href="mailto:food@mpbonline.org" rel="noopener noreferrer">food@mpbonline.org</a>. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Deep South Dining | The Sauce Maven - Natalie Keng

Nick Wallace

Topic: Nick Wallace joins to talk about what it means to represent Mississippi and the culture of southern flavor on an international culinary stage.Host(s): Malcolm White, Joe Sherman, and Java ChatmanGuest(s): Chef Nick WallaceEmail: food@mpbonline.org. Hosted on Acast. See acast.com/privacy for more information.

Topic: Nick Wallace joins to talk about what it means to represent Mississippi and the culture of southern flavor on an international culinary stage.Host(s): Malcolm White, Joe Sherman, and Java ChatmanGuest(s): <a href="https://www.nickwallaceculinary.com/" rel="noopener noreferrer nofollow" target="_blank">Chef Nick Wallace</a>Email: <a href="mailto:food@mpbonline.org" rel="noopener noreferrer">food@mpbonline.org</a>. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Deep South Dining | Mississippi's Own Chef Nick Wallace

Topic: Today on the show is Open Topic. Tell us what's been cooking in your kitchen, what you're eating, or what you're planning. We also talk about sell by dates - do they really matter or are they just made up?Host(s): Malcolm White, Carol Palmer and Java ChatmanEmail: food@mpbonline.org. Hosted on Acast. See acast.com/privacy for more information.

Topic: Today on the show is Open Topic. Tell us what's been cooking in your kitchen, what you're eating, or what you're planning. We also talk about sell by dates - do they really matter or are they just made up?Host(s): Malcolm White, Carol Palmer and Java ChatmanEmail: <a href="mailto:food@mpbonline.org" rel="noopener noreferrer">food@mpbonline.org</a>. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Deep South Dining | Carol's Pork Chop Club

Topic: Summer is here, and the barbeque grills need to be cleaned and readied for the smoking and grilling. Eddie Wright joins us to talk about barbeque tips.Host(s): Malcolm White, Carol Palmer and Java ChatmanGuest(s): Eddie WrightEmail: food@mpbonline.org. Hosted on Acast. See acast.com/privacy for more information.

Topic: Summer is here, and the barbeque grills need to be cleaned and readied for the smoking and grilling. Eddie Wright joins us to talk about barbeque tips.Host(s): Malcolm White, Carol Palmer and Java ChatmanGuest(s): Eddie WrightEmail: <a href="mailto:food@mpbonline.org" rel="noopener noreferrer">food@mpbonline.org</a>. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Deep South Dining | Barbeque Tips

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. Hosted on Acast. See acast.com/privacy for more information.

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. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Deep South Dining

Catfish is one of Mississippi's top exports and is a uniquely southern delight.  On this episode, we hear from Chef Dixie Grimes from The BTC Old Fashioned Grocery and the Dixie Belle Cafe.  Also the #1 catfish farmer in the state, Chris McGlawn talks about raising quality catfish. Hosted on Acast. See acast.com/privacy for more information.

Catfish is one of Mississippi's top exports and is a uniquely southern delight. On this episode, we hear from Chef Dixie Grimes from The BTC Old Fashioned Grocery and the Dixie Belle Cafe. Also the #1 catfish farmer in the state, Chris McGlawn talks about raising quality catfish. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Catfish Day

Sean Brock

To conclude the book tour for his latest cookbook, South: Essential Recipes and New Explorations Chef Sean Brock came to Jackson Mississippi to give a talk at Cathead Distillery.  But before that he came by MPB Think Radio and had a conversation with Deep South Dining host, Malcolm White and Carol Puckett.  Being that Jackson was the last stop before heading back to Nashville, Sean was ready to unpack his views on southern cuisine, journey through restaurant kitchens, and his beginnings in his grandmothers garden.  Hosted on Acast. See acast.com/privacy for more information.

To conclude the book tour for his latest cookbook, South: Essential Recipes and New Explorations Chef Sean Brock came to Jackson Mississippi to give a talk at Cathead Distillery. But before that he came by MPB Think Radio and had a conversation with Deep South Dining host, Malcolm White and Carol Puckett. Being that Jackson was the last stop before heading back to Nashville, Sean was ready to unpack his views on southern cuisine, journey through restaurant kitchens, and his beginnings in his grandmothers garden. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Deep South Dining | A Conversation with Sean Brock

So many regions try to copy that authentic southern tradition when it comes to cooking but none can capture it.  Maybe its the humidity?Today on the show we list 35 great southern dishes everyone should try.  Also, we get a visit from Chef David Raines and Leigh Baily who talk about an upcoming foodie event. Hosted on Acast. See acast.com/privacy for more information.

So many regions try to copy that authentic southern tradition when it comes to cooking but none can capture it. Maybe its the humidity?Today on the show we list 35 great southern dishes everyone should try. Also, we get a visit from Chef David Raines and Leigh Baily who talk about an upcoming foodie event. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Classic Southern Foods

The kids are back in school and everyone’s schedule is busy.  And to avoid fast food, we want to talk about quick and easy meal recipes on today’s show.  What’s your go-to quick meal that your family loves?  Do you have a favorite chicken or beef recipe that doesn’t take much time to whip up?  What type of fish or seafood recipes get you cook in 15 to 30 minutes? Hosted on Acast. See acast.com/privacy for more information.

The kids are back in school and everyone’s schedule is busy. And to avoid fast food, we want to talk about quick and easy meal recipes on today’s show. What’s your go-to quick meal that your family loves? Do you have a favorite chicken or beef recipe that doesn’t take much time to whip up? What type of fish or seafood recipes get you cook in 15 to 30 minutes? Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Quick and Easy Meals

Sweets in the south cover a wide array of sugary delights and on this episode of Deep South Dining we try to cover them all.  We welcome Mary Jennifer Russel from Sugarees Bakery to talk about her heirloom cake recipes and Emmie King from Nandy's Candy to share her approach to being a small batch chocolatier.  No calorie counting this episode, its all about satisfying that sweet tooth.   Hosted on Acast. See acast.com/privacy for more information.

Sweets in the south cover a wide array of sugary delights and on this episode of Deep South Dining we try to cover them all. We welcome Mary Jennifer Russel from Sugarees Bakery to talk about her heirloom cake recipes and Emmie King from Nandy's Candy to share her approach to being a small batch chocolatier. No calorie counting this episode, its all about satisfying that sweet tooth. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Deep South Dining: Deep South Sweets

Family, fireworks, and food sound like a great Fourth of July.  So for all the grillers, we have bbq tips from our resident grillmaster Patrick Bradley.  Then we speak with an army veteran that has a championship winning bbq sauce. Hosted on Acast. See acast.com/privacy for more information.

Family, fireworks, and food sound like a great Fourth of July. So for all the grillers, we have bbq tips from our resident grillmaster Patrick Bradley. Then we speak with an army veteran that has a championship winning bbq sauce. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

4th of July Cookout

The school year is here and football has taken over the weekend but meal time does not have to suffer. Putting together a well balanced family meal does not have to be a chore. And if you are brave enough you can even pull your kids in the kitchen to help. On the show today we welcome a pair of working moms and food industry professionals, Marlana Walters from the Everyday Gourmet and Dr. Josie Bidwell host of MPB's Southern Remedy: Healthy &amp; Fit. They both provide insight on cooking for picky eaters, family meal time, and making well-balanced choices. Also we here from food blogger Alex Golovac from atasteofwellbeing.com. ______Fudgy Black Bean BrowniesThe perfect brownie balance of fudgy and cakey, nobody will know there’s black beans in them!Ingredients: ½ Cup Quick Oats½ Cup Semi-sweet Chocolate Chips1 ½ Cup Black beans, canned, drained, rinsed¼ cup Canola Oil½ cup Maple or Cane Syrup½ tsp Baking Powder3 tbsp. Cocoa Powder, unsweetened1 tsp Vanilla Extract1/8 tsp Kosher SaltPreparation:1.Gather all ingredients and equipment.2.Preheat oven to 350 Fahrenheit (180 Celsius).3.In a small blender, blend oats on high speed to create a fine powder. Move the oats to a medium size bowl.4.In a microwave safe bowl, add chocolate chips and microwave for 30 seconds. Remove and stir. Microwave for another 30 seconds or until thoroughly melted.5.Drain black beans in a colander and thoroughly rinse them off.6.In a pitcher blender, combine chocolate, black beans, oil, syrup, baking powder, cocoa powder, vanilla, and salt. Blend on high speed until very smooth.7.Fold the oats and chocolate mixture together and transfer to a greased mini muffin pan. Fill cups ¾ of the way.8.Bake at 350 F for 8-12 minutes. Check to see if they are done by inserting a tooth pick into the center of the tallest one. If it comes out clean, they’re done. **Note: Because these do not contain eggs, it is OK to slightly under bake these for a fudgier brownie. In this case, a toothpick would not come out clean.9.Cool for 5 minutes before removing from the muffin tin. Enjoy!    Hosted on Acast. See acast.com/privacy for more information.

The school year is here and football has taken over the weekend but meal time does not have to suffer. Putting together a well balanced family meal does not have to be a chore. And if you are brave enough you can even pull your kids in the kitchen to help. On the show today we welcome a pair of working moms and food industry professionals, Marlana Walters from the <a href="http://www.theeverydaygourmet.com/" rel="nofollow" target="_blank">Everyday Gourmet</a> and Dr. Josie Bidwell host of MPB's <a href="https://shows.pippa.io/5c82f1828aad6b8827ee23a0" rel="nofollow" target="_blank">Southern Remedy: Healthy &amp; Fit</a>. They both provide insight on cooking for picky eaters, family meal time, and making well-balanced choices. Also we here from food blogger Alex Golovac from <a href="https://atasteofwellbeing.com/" rel="nofollow" target="_blank">atasteofwellbeing.com</a>. ______Fudgy Black Bean BrowniesThe perfect brownie balance of fudgy and cakey, nobody will know there’s black beans in them!Ingredients: ½ Cup Quick Oats½ Cup Semi-sweet Chocolate Chips1 ½ Cup Black beans, canned, drained, rinsed¼ cup Canola Oil½ cup Maple or Cane Syrup½ tsp Baking Powder3 tbsp. Cocoa Powder, unsweetened1 tsp Vanilla Extract1/8 tsp Kosher SaltPreparation: 1.Gather all ingredients and equipment.2.Preheat oven to 350 Fahrenheit (180 Celsius).<a href="http://3.In" rel="nofollow" target="_blank">3.In</a> a small blender, blend oats on high speed to create a fine powder. Move the oats to a medium size bowl.<a href="http://4.In" rel="nofollow" target="_blank">4.In</a> a microwave safe bowl, add chocolate chips and microwave for 30 seconds. Remove and stir. Microwave for another 30 seconds or until thoroughly melted.5.Drain black beans in a colander and thoroughly rinse them off.<a href="http://6.In" rel="nofollow" target="_blank">6.In</a> a pitcher blender, combine chocolate, black beans, oil, syrup, baking powder, cocoa powder, vanilla, and salt. Blend on high speed until very smooth.7.Fold the oats and chocolate mixture together and transfer to a greased mini muffin pan. Fill cups ¾ of the way.8.Bake at 350 F for 8-12 minutes. Check to see if they are done by inserting a tooth pick into the center of the tallest one. If it comes out clean, they’re done. **Note: Because these do not contain eggs, it is OK to slightly under bake these for a fudgier brownie. In this case, a toothpick would not come out clean.9.Cool for 5 minutes before removing from the muffin tin. Enjoy!    Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Deep South Dining: Kids and the Kitchen

Today is National Blueberry Muffin Day!  So we’re preheating our oven to bake up some muffins!  What is your favorite muffin flavor?  What’s the problem when muffins don’t rise?  And what’s the difference between muffins and cupcakes? Hosted on Acast. See acast.com/privacy for more information.

Today is National Blueberry Muffin Day! So we’re preheating our oven to bake up some muffins! What is your favorite muffin flavor? What’s the problem when muffins don’t rise? And what’s the difference between muffins and cupcakes? Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

National Blueberry Muffin Day

A southern breakfast is not complete without a side of grits. No matter how you take them, sweet or salty, they are the perfect compliment to any morning or early afternoon brunch. Today Carol and Malcolm share some great breakfast memories, dishes, and recipes. Also, we hear from Tupelo's oldest restaurant, Johnnie's Drive-In. __________Casserole Baked Tomatoes or Pretty Darn Close to McCarty’s Merigold Tomatoes2 tablespoons vegetable oil1 small yellow onion, finely chopped (about 1 cup)2 (28 ounce) cans whole tomatoes, drained and halved lengthwise2 tablespoons light brown sugar2 tablespoons chopped fresh chives¾ tablespoon table salt½ teaspoon seasoned salt (like Lawry’s)½ teaspoon dried chervil½ teaspoon dried dill¼ teaspoon black pepper1 cup coarse bread crumbs (from 1 baguette)2 tablespoons butter, melted1. Preheat oven to 375 degrees F. Heat the vegetable oil in a medium skillet over medium-high, and cook the onion until tender, about 6 minutes. Combine the onion, tomatoes, brown sugar, chives, table salt, seasoned salt, chervil, dill, and pepper in a medium bowl; pour into a lightly greased 2-quart baking dish.2. Combine the breadcrumbs and the melted butter; sprinkle evenly over the top of the tomato mixture. Bake in the preheated oven until the breadcrumbs are golden, about 35 minutes. From the 1972 Southern Living Party Cookbook Hosted on Acast. See acast.com/privacy for more information.

A southern breakfast is not complete without a side of grits. No matter how you take them, sweet or salty, they are the perfect compliment to any morning or early afternoon brunch. Today Carol and Malcolm share some great breakfast memories, dishes, and recipes. Also, we hear from Tupelo's oldest restaurant, Johnnie's Drive-In. __________Casserole Baked Tomatoes or Pretty Darn Close to McCarty’s Merigold Tomatoes <ul><li>2 tablespoons vegetable oil</li><li>1 small yellow onion, finely chopped (about 1 cup)</li><li>2 (28 ounce) cans whole tomatoes, drained and halved lengthwise</li><li>2 tablespoons light brown sugar</li><li>2 tablespoons chopped fresh chives</li><li>¾ tablespoon table salt</li><li>½ teaspoon seasoned salt (like Lawry’s)</li><li>½ teaspoon dried chervil</li><li>½ teaspoon dried dill</li><li>¼ teaspoon black pepper</li><li>1 cup coarse bread crumbs (from 1 baguette)</li><li>2 tablespoons butter, melted</li></ul> 1. Preheat oven to 375 degrees F. Heat the vegetable oil in a medium skillet over medium-high, and cook the onion until tender, about 6 minutes. Combine the onion, tomatoes, brown sugar, chives, table salt, seasoned salt, chervil, dill, and pepper in a medium bowl; pour into a lightly greased 2-quart baking dish.2. Combine the breadcrumbs and the melted butter; sprinkle evenly over the top of the tomato mixture. Bake in the preheated oven until the breadcrumbs are golden, about 35 minutes. From the 1972 Southern Living Party Cookbook Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Deep South Dining: Breakfast & Brunch

Football season is up and running!  So today we want to talk about your favorite foods for the tailgate!  Do you like to fire up the grill at the stadium or prepare the dish at home?  What type of dip do you like to bring to the tailgate party?  Do you have a favorite sandwich or burger you like to prepare?  Do you have a special chicken wings recipe you want to share? Hosted on Acast. See acast.com/privacy for more information.

Football season is up and running! So today we want to talk about your favorite foods for the tailgate! Do you like to fire up the grill at the stadium or prepare the dish at home? What type of dip do you like to bring to the tailgate party? Do you have a favorite sandwich or burger you like to prepare? Do you have a special chicken wings recipe you want to share? Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Tailgate Food

Enrika Williams

Born in West Point Chef Enrika Williams is bringing a fresh perspective to the Mississippi culinary scene. Her restaurant, Fauna Foodworks has an international street-style inspired menu and is located in the Mississippi's only food hall. We talk about her first memories in the kitchen, the culinary journey, and some of her own flavor preferences. Hosted on Acast. See acast.com/privacy for more information.

Born in West Point Chef Enrika Williams is bringing a fresh perspective to the Mississippi culinary scene. Her restaurant, Fauna Foodworks has an international street-style inspired menu and is located in the Mississippi's only food hall. We talk about her first memories in the kitchen, the culinary journey, and some of her own flavor preferences. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Chef Enrika Williams

When it comes to weird or odd foods, it really depends on who you ask. One persons oddity can be another persons delicacy. Today on the show we straddle that line of weird or tasty as Malcolm and Carol share some of the odd foods they have encountered in their travels, and talk with callers about where they fulfill their peculiar taste buds. Also we spend some time in the delta to talk about the Slugburger and the upcoming Slugburger Festival. Then to wrap-up the show we welcome Geno Lee from the Big Apple Inn to talk about his world famous pig ear sandwich. Hosted on Acast. See acast.com/privacy for more information.

When it comes to weird or odd foods, it really depends on who you ask. One persons oddity can be another persons delicacy. Today on the show we straddle that line of weird or tasty as Malcolm and Carol share some of the odd foods they have encountered in their travels, and talk with callers about where they fulfill their peculiar taste buds. Also we spend some time in the delta to talk about the Slugburger and the upcoming Slugburger Festival. Then to wrap-up the show we welcome Geno Lee from the Big Apple Inn to talk about his world famous pig ear sandwich. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Deep South Dining: Weird but Tasty

Just like Professor Longhair said in his song "Red Beans", we got the red beans cookin' today on Deep South Dining. The Red Beans &amp; Rice Festival is coming in a few days so Malcolm and Carol are all about this Louisiana dish. Traditionally served on Monday, this dish can be found in many different variations all around the world. From Blue Cross Blue Shield, Chef Labron Alexander joins the show to talk about his take on the dish and how the culture of Blue Cross Blue Shield really informs his cooking. ______Maybe after the competition Chef Alexander will share his Red Beans and Rice recipe, but here is a great use of kidney beans, rice, and bell peppers.Quick and Easy Stuffed Peppers(Courtesy: of Blue Cross Blue Shield of Mississippi)Yields: 4 servingsIngredients2 large red bell peppers, halved and seeded1 (8 ounce) can stewed tomatoes, with liquid1/3 cup plain instant brown rice2 tablespoons hot water2 green onions, thinly sliced16 oz. ground turkey1/2 cup frozen corn kernels, thawed and drained1/2 (15 ounce) can kidney beans, drained and rinsed1/4 teaspoon crushed red pepper flakes1/2 cup part skim shredded mozzarella cheese1 tablespoon grated Parmesan cheeseDirectionsArrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.(Link: https://www.bcbsms.com/be-healthy/healthy-recipes/quick-easy-stuffed-peppers) Hosted on Acast. See acast.com/privacy for more information.

Just like Professor Longhair said in his song "Red Beans", we got the red beans cookin' today on Deep South Dining. The Red Beans &amp; Rice Festival is coming in a few days so Malcolm and Carol are all about this Louisiana dish. Traditionally served on Monday, this dish can be found in many different variations all around the world. From Blue Cross Blue Shield, Chef Labron Alexander joins the show to talk about his take on the dish and how the culture of Blue Cross Blue Shield really informs his cooking. ______Maybe after the competition Chef Alexander will share his Red Beans and Rice recipe, but here is a great use of kidney beans, rice, and bell peppers. <h1>Quick and Easy Stuffed Peppers</h1>(Courtesy: of Blue Cross Blue Shield of Mississippi)Yields: 4 servings <h2>Ingredients</h2><ul><li>2 large red bell peppers, halved and seeded</li><li>1 (8 ounce) can stewed tomatoes, with liquid</li><li>1/3 cup plain instant brown rice</li><li>2 tablespoons hot water</li><li>2 green onions, thinly sliced</li><li>16 oz. ground turkey</li><li>1/2 cup frozen corn kernels, thawed and drained</li><li>1/2 (15 ounce) can kidney beans, drained and rinsed</li><li>1/4 teaspoon crushed red pepper flakes</li><li>1/2 cup part skim shredded mozzarella cheese</li><li>1 tablespoon grated Parmesan cheese</li></ul><h2>Directions</h2><ol><li>Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.</li><li>In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.</li><li>Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.</li><li>Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.</li></ol>(Link: <a href="https://www.bcbsms.com/be-healthy/healthy-recipes/quick-easy-stuffed-peppers" rel="nofollow" target="_blank">https://www.bcbsms.com/be-healthy/healthy-recipes/quick-easy-stuffed-peppers</a>) Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Deep South Dining: Red Beans & Rice

Once only served on Sunday as a family meal after church, brunch now has entire restaurants dedicated to it.  Sometimes looked at as a late breakfast and other times as an early lunch, brunch is a mixture of flavors that brighten any day. Deborah brings in a delicious brunch dish and shares ways to cook your brunch eggs. Hosted on Acast. See acast.com/privacy for more information.

Once only served on Sunday as a family meal after church, brunch now has entire restaurants dedicated to it. Sometimes looked at as a late breakfast and other times as an early lunch, brunch is a mixture of flavors that brighten any day. Deborah brings in a delicious brunch dish and shares ways to cook your brunch eggs. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Brunch Is Not Lunch

This morning we’ll discuss a perfect meal for when the weather starts to get cold, chili.  Where exactly did chili originate?  How do you cook the best pot of chili?  And what are the rules to having a chili cookoff competition? Hosted on Acast. See acast.com/privacy for more information.

This morning we’ll discuss a perfect meal for when the weather starts to get cold, chili. Where exactly did chili originate? How do you cook the best pot of chili? And what are the rules to having a chili cookoff competition? Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Chili Time

Thanksgiving is a time to give thanks and share with friends and family.  But deciding what to share from your kitchen is a really big decision.  Today on the program we help fill out your Thanksgiving menu and share tips on how to properly fry your turkey. Hosted on Acast. See acast.com/privacy for more information.

Thanksgiving is a time to give thanks and share with friends and family. But deciding what to share from your kitchen is a really big decision. Today on the program we help fill out your Thanksgiving menu and share tips on how to properly fry your turkey. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Thanksgiving Menu

The tamale has been a traditional Mexican food for centuries, but has roots in the Mississippi delta that no one can deny. From being wrapped in banana leaf, corn husk, to parchment paper the hot tamale is as versatile as it is delicious. Today on the program we welcome Robert and Patricia Mosley from Tony's Tamales to talk about their delta roots and bringing the tamale to a freezer near you. Also Carol and Malcolm share some places around the state to get your next favorite tamale. Hosted on Acast. See acast.com/privacy for more information.

The tamale has been a traditional Mexican food for centuries, but has roots in the Mississippi delta that no one can deny. From being wrapped in banana leaf, corn husk, to parchment paper the hot tamale is as versatile as it is delicious. Today on the program we welcome Robert and Patricia Mosley from Tony's Tamales to talk about their delta roots and bringing the tamale to a freezer near you. Also Carol and Malcolm share some places around the state to get your next favorite tamale. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Deep South Dining: Tamale Talk

Pizza has its origins in Italy but America has done things with pizza that no one thought possible.  With over 3 billions pizzas sold in the U.S. every year, Mississippi does not shy away from putting a deep south twist on the pie.  From Pizza Shack, a central Mississippi standout pizzeria,  we welcome Ian Campbell who brings in one of their latest pizzas for Malcolm and Carol to try.  Also among the calls and pizza stone buying advice we learn about a Harrisburg urban legend for getting underground pizza.   Hosted on Acast. See acast.com/privacy for more information.

Pizza has its origins in Italy but America has done things with pizza that no one thought possible. With over 3 billions pizzas sold in the U.S. every year, Mississippi does not shy away from putting a deep south twist on the pie. From Pizza Shack, a central Mississippi standout pizzeria, we welcome Ian Campbell who brings in one of their latest pizzas for Malcolm and Carol to try. Also among the calls and pizza stone buying advice we learn about a Harrisburg urban legend for getting underground pizza. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Deep South Dining | Mississippi Pizza Pie

Today on Deep South Dining we explore the ways that food comforts and often soothes the soul in times of loss. Food and funerals go hand and hand like fired chicken and the South. From casseroles, finger foods, cakes and pies Carol and Malcolm talk about some of the classic southern funeral foods and traditions. They also welcome in the singer/songwriter Tricia Walker to talk about her song, "Funeral Food". And to wrap up the show Chef Enrika Williams talks about how she contributes when called about the passing of a loved one. Hosted on Acast. See acast.com/privacy for more information.

Today on Deep South Dining we explore the ways that food comforts and often soothes the soul in times of loss. Food and funerals go hand and hand like fired chicken and the South. From casseroles, finger foods, cakes and pies Carol and Malcolm talk about some of the classic southern funeral foods and traditions. They also welcome in the singer/songwriter Tricia Walker to talk about her song, "Funeral Food". And to wrap up the show Chef Enrika Williams talks about how she contributes when called about the passing of a loved one. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Deep South Dining: Funeral Food

The holiday party is one of the best parts of the season.  The people, the fun times, and endless amounts of holiday foods.  From savory to sweet, Kevin and Deborah give some of their favorites and a few recipes for some holiday party staples. Hosted on Acast. See acast.com/privacy for more information.

The holiday party is one of the best parts of the season. The people, the fun times, and endless amounts of holiday foods. From savory to sweet, Kevin and Deborah give some of their favorites and a few recipes for some holiday party staples. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

The Holiday Party

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