204 episodes

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 MPB Think Radio

    • Arts
    • 4.7 • 9 Ratings

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.
See acast.com/privacy for privacy and opt-out information.

    Deep South Dining | Spooky Treats

    Deep South Dining | Spooky Treats

    On this edition of Deep South Dining Malcolm White's skillet buddy, carol Puckett is back from her international travels. With more than one story to tell, Carol shares the details of her trips and the international delights she was able to bring back to Mississippi. Also, the pair talk about several fig-related dishes and reflect on their love of a delicious condiment. Later in the show bring the scary talking about haunted restaurants in Mississippi. Let's eat yall!

    Fig Relish RecipeAdapted by Julia Reed from "Jeremiah Tower's New American Classics"
    Ingredients:
    1 medium red onion, finely chopped ( 1/2 cup)8 large fresh ripe Mission figs, finely chopped (or about 20 Celestes)1 to 2 fresh Serrano chilies, stemmed, seeded and finely chopped½ cup fresh mint leaves¼ cup fresh lime juice1 teaspoon salt (or more to taste)1 teaspoon freshly ground black pepper
    Preparation:
    Soak the onion in ice water for 10 minutes, rinse and pat dry with paper towels. Combine the onion and figs and half the chilies in a bowl.Blanch mint leaves in boiling water for 1 minute. Cool in ice water, drain, squeeze dry and finely chop. Add to the fig mixture. Add lime juice, salt and pepper. Stir well and taste. Add as much of the remaining chili as desired. Let sit for 1 hour so flavors can develop.

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    • 49 min
    Deep South Dining | Pizza, Hush Puppies, and More

    Deep South Dining | Pizza, Hush Puppies, and More

    In this edition of Deep South Dining, Malcolm and Carol have a few questions on their mind. Is pizza making as popular as the Wall Street Journal says it is? How do you get your hushpuppies soft and spongy? What are savory hand pies, actually empanadas? These are not all the questions tackled during this hour of delicious inquiries, they also speak with Cooking & Coping standout Bob Yarbrough and a host of very appreciative listeners. Let's eat ya'll!


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    • 52 min
    Deep South Dining | Fair Biscuits

    Deep South Dining | Fair Biscuits

    The 162nd Mississippi State Fair starts October 6th and to usher in this once-a-year buffet of food and fun we welcome the Department of Agriculture and Commerce Commissioner Andy Gibson. Commissioner Gibson talks with Malcolm about fair food and the famous biscuit booth. He even shares the recipe live on-air. Since the 70's the Mississippi State Fair biscuit booth has given away tasty biscuits to hundreds of thousands of fairgoers, many of who make it a family tradtion. Then we welcome Jessie Zenor from Greenhouse on Porter who's biscuit business has built a true family-like following.

    Greenhouse on Porter Biscuit Recipe
    Ingredients:
    2 cups all-purpose flour1 tbsp baking powder¾ tsp salt½ tsp black pepper1 stick cold butter1 cup full-fat buttermilkDirections:
    Preheat oven to 425 degrees.In a large bowl, mix flour, baking powder, salt & pepper.Chop cold stick of butter into half-inch cubes. Using your fingers, squish the butter into the flour mixture until the largest pieces are about the size of peas.Stir in the buttermilk, mixing only until the dough comes together, careful to not overwork the biscuit dough.Dump the dough onto a floured surface and roughly shape it into a square about an inch thick. Cut into 9 pieces.Place biscuits on a parchment-lined pan and bake for about 10 minutes, or until golden brown.
    Serve with any topping you can dream up!


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    • 50 min
    Deep South Dining | Southern Charms

    Deep South Dining | Southern Charms

    There are a few things that come to mind when people speak of southern charm and red velvet cake should definitely be one of them. At the top of this edition of Deep South Dining, Malcolm and Carol take a dive into the history of red velvet cake and even spend a few minutes tasting a chess pie that you can prepare at home. Just follow the recipe below. Also from just up the road in Tennessee, cookbook author and CEO of the Belle Meade Winery, Sheree Rose Kelley talks about her life in food and love of family recipes.

    Pumpkin Chess PieIngredients 1 stick butter1 Tablespoon flour2 eggs½ tsp each of cinnamon, nutmeg, ginger, allspice¼ tsp salt1 ½ cups pumpkin (cooked or canned)3 Tablespoons bourbon or water1 unbaked 9-inch pie shell DirectionsHeat oven to 425 degrees.Cream the butter, sugar and flour. Beat in eggs. Stir in spices and salt. Mix well. Add pumpkin and bourbon. The mixture will have a “curdled” appearance. Pour into an unbaked pie shell.Bake at 425° for 15 minutes, then 350° for 40 minutes. Cool and serve. (Freezes well.)

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    • 49 min
    Deep South Dining | Big Squash Energy

    Deep South Dining | Big Squash Energy

    Deep South Dining is the only show dedicated to food and southern culture that can start an episode talking about cheeseburgers, transition to fired pies, and end up in Australia with fried eggs. It may sound like a hard job but host Malcolm White and Carol Puckett pull it off every Monday morning. To connect more with Malcolm and Carol, join them online with the Cooking and Coping Facebook Group (Link).


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    • 49 min
    Deep South Dining | Michael Cordell Eats

    Deep South Dining | Michael Cordell Eats

    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 & Wine Festival, and Carol shares feedback from listeners about the different ways to enjoy Deep South Dining.
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    • 49 min

Customer Reviews

4.7 out of 5
9 Ratings

9 Ratings

ATTALA55 ,

Thanks for the effort!!

Since retiring home to MS, I’ve subscribed to several podcasts and find I’m looking forward every week to Deep South Dining. You are blessed with great contacts and stories. If you haven’t interviewed him, I would suggest Ben Mims, a MS native now in California. Has several books. ATTALA55.

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