Rank #1: Chili Time
Nov 01 2016
Rank #2: Thanksgiving Menu
Nov 19 2018
Rank #3: Deep South Dining: Malcolm & Carol's Recipe Swap
Apr 22 2019
Rank #4: Deep South Dining: Red Beans & Rice
Just like Professor Longhair said in his song "Red Beans", we got the red beans cookin' today on Deep South Dining. The Red Beans & 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 servings
- 2 large red bell peppers, halved and seeded
- 1 (8 ounce) can stewed tomatoes, with liquid
- 1/3 cup plain instant brown rice
- 2 tablespoons hot water
- 2 green onions, thinly sliced
- 16 oz. ground turkey
- 1/2 cup frozen corn kernels, thawed and drained
- 1/2 (15 ounce) can kidney beans, drained and rinsed
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup part skim shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
- 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.
- 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.
Oct 07 2019
Rank #5: Deep South Dining: Kids and the Kitchen
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 & 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 Brownies
The perfect brownie balance of fudgy and cakey, nobody will know there’s black beans in them!
½ Cup Quick Oats
½ Cup Semi-sweet Chocolate Chips
1 ½ Cup Black beans, canned, drained, rinsed
¼ cup Canola Oil
½ cup Maple or Cane Syrup
½ tsp Baking Powder
3 tbsp. Cocoa Powder, unsweetened
1 tsp Vanilla Extract
1/8 tsp Kosher Salt
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!
Sep 16 2019
Rank #6: 4th of July Cookout
Jul 02 2018
Rank #7: Eat Your Veggies
Oct 15 2018
Rank #8: Classic Southern Foods
Aug 20 2018
Rank #9: Pasta Pasta
Apr 09 2018
Rank #10: Delicious Hearty Memories
Sep 17 2018
Rank #11: A Better Breakfast
May 07 2018
Rank #12: Turnip Greens & Tortillas
Apr 16 2018
Rank #13: Deep South Dining: Breakfast & Brunch
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
- 2 tablespoons vegetable oil
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 (28 ounce) cans whole tomatoes, drained and halved lengthwise
- 2 tablespoons light brown sugar
- 2 tablespoons chopped fresh chives
- ¾ tablespoon table salt
- ½ teaspoon seasoned salt (like Lawry’s)
- ½ teaspoon dried chervil
- ½ teaspoon dried dill
- ¼ teaspoon black pepper
- 1 cup coarse bread crumbs (from 1 baguette)
- 2 tablespoons butter, melted
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
May 06 2019
Rank #14: Deep South Dining: Weird but Tasty
Jul 08 2019
Rank #15: Chef 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.
Jan 28 2019
Rank #16: Deep South Dining: Catfish, Coleslaw, and Hushpuppies
Delta raised catfish can be found on happy plates throughout the south and the whole country. Today we talk with Katy Simmons Prosser from Simmons Catfish about this prize fish and the many cuts they serve. Also, we bring the coleslaw and hushpuppies to the table, for this Monday morning fish fry.
Classic Fried Catfish and Hushpuppies
- 4 U.S. Farm-Raised Catfish Fillets
- ¾ cup yellow cornmeal
- ¼ cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- Vegetable oil for frying
- Combine cornmeal, flour, salt, cayenne pepper, and garlic powder.
- Coat catfish with the mixture, shaking off excess. Fill a large, heavy skillet half full with vegetable oil. Heat to 350° F.
- Add catfish in a single layer, and fry until golden brown, 5 to 6 minutes, depending on size.
- Remove fish from oil and drain on paper towels.
- Serve with Hushpuppies and Tartar Sauce.
- 1½ cups self-rising cornmeal
- ½ cup self-rising flour
- 1 tablespoon sugar
- 1 teaspoon salt
- ¼ cup jalapeños, finely chopped (optional)
- 4 green onions, thinly sliced
- 1 cup buttermilk
- 1 large egg, beaten
- ½ cup sharp cheddar cheese, shredded
- Preheat oil to 350° F.
- Combine cornmeal, flour, sugar, and salt. Mix well.
- In a separate bowl, combine jalapeños, onions, buttermilk, egg, and cheese.
- Add to dry ingredients, stirring until just moistened. Cover with plastic wrap and let rest for 15 minutes.
- Drop batter by heaping teaspoons into heated oil and fry, turning hushpuppies to cook evenly, until golden brown.
- 1 cup mayonnaise
- 2 teaspoons Dijon mustard
- 3 tablespoons sweet pickles, finely chopped
- 2 tablespoons capers, chopped
- 3 tablespoons green onions (use white bulb of the onion), finely chopped; reserve green leaves for making hushpuppies)
- 2 teaspoons lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Combine mayonnaise, mustard, pickles, capers, green onions, lemon juice, and parsley. Mix well. Add salt and pepper. Chill before serving to allow the flavors to marry.
- 1 1/2 cup mayo
- 1 tbl celery seed
- 1 tbl dill weed
- 2 tbl mustard
- juice of one lemon
- 1/3 cup of sugar
- 1/2 tbl season salt (use less and then add as desired)
- 1-2 heads of cabbage (It takes about 1 1/2 depending on the size and I prepare both and then add cabbage until I have the desired or preferred “wetness” to the dressing mix)
- 1 small yellow onion sliced (thin)
- 1 to 2 bell peppers sliced (thin) I use red yellow or orange but green works as well
- 2 oz. capers roughly chopped
- In a mixing bowl whisk together everything BUT the cabbage, onion, and peppers to create a “dressing.” Season dressing with additional amounts of any ingredient to achieve the desired taste.
- In a large bowl add half of the cabbage and the dressing. Mix together and continue adding cabbage until desired consistency. Add additional season salt and sugar to taste.
May 13 2019
Rank #17: 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.
Jul 01 2019
Rank #18: Deep South Dining: Funeral Food
Jul 15 2019
Rank #19: Deep South Dining: Elizabeth Heiskell
Aug 12 2019
Rank #20: 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
- 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
- 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.
Jun 24 2019