Deep South Dining

Football is back in Mississippi, but the pregame ritual of tailgating will be everything but traditional this year. Yet the one constant is that a good game deserves good food. Oxford based chef John Currence wants to make sure your home tailgate this year is just as delicious and festive with his latest cookbook, Tailgreat: How To Crush It At Tailgating. He joins the show and talks about how he never experienced tailgating in his hometown of New Orleans, the evolution of the Grove, and how he has managed during the COVID pandemic. Also Carol celebrated Malcolm on his retirement from the Mississippi Arts Commision.


Alabama Firecrackers and Fried Chicken Salad

(from Tailgreat: How To Crush It At Tailgating by John Currence)


ALABAMA FIRECRACKERS


Ingredients

  • ¼ cup olive oil
  • ¼ cup extra-virgin olive oil*
  • 1½ tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. MSG, such as Accent
  • 1 tsp. cayenne pepper
  • 2 tbsp. red pepper flakes
  • 1 tbsp. lemon pepper
  • 2 (1-oz.) packages buttermilk ranch dressing powder
  • 1 (1-lb.) box saltine-like (aka soda) crackers


*For more spice, substitute 1 to 2 tbsp. chili oil instead of olive oil


Directions

  1. In a 2-gallon freezer bag, combine the olive oils, garlic powder, onion powder, MSG, cayenne, red pepper flakes, lemon pepper, and ranch dressing powder. Seal the top and shake gently but thoroughly to combine well. Add the crackers to the bag and mix until the crackers are evenly dressed. Allow the bag to sit in the refrigerator overnight before finishing the crackers.
  2. Preheat oven to 275°F. Line 2 baking sheets with parchment paper.
  3. Remove the crackers from the bag and lay them out in a single layer on the prepared sheets. Bake for 20 minutes, or until golden and fragrant. Store, refrigerated, in zip-top bags for up to 3 weeks.


FRIED CHICKEN SALAD


Ingredients

  • 1½ cups mayonnaise, preferably Blue Plate
  • ½ cup buttermilk
  • 2 tbsp. hot sauce, preferably Crystal
  • 1 cup minced celery
  • ¾ cup grated sweet yellow onion
  • 1 tbsp. red pepper flakes
  • 2½ tsp. salt
  • 1½ tbsp. black pepper
  • 7 cups finely diced leftover fried chicken, including the skin and fried bits


Directions

  1. In a large bowl, combine the mayonnaise, buttermilk, hot sauce, celery, onion, red pepper flakes, salt, and black pepper, stirring to blend well. Add in the chicken and stir until fully coated. Refrigerate overnight. Serve cold with the Alabama firecrackers.





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


View full episode
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.

This description is from Deep South Dining.

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.


Food podcasts A random podcast 🎲

Featured

Got Em’ Coach

Your podcast here? →it's PodMust Plus

Latest Posts

“It’s me again, Hank the Cowdog!” -- this opening statement has been the start of over 74 children’s books…

Read more

Brittany Luse, Eric EddingsIn the wake of recent protests, media organizations are facing criticism for the lack…

Read more

Don't be shy: submit a podcast to PodMust. The whole Internet would be eternally grateful to you.

Newsletter

Your time is precious. It’s the same for us. Sign up for our newsletter to stay updated.

About

Well, the bad news is: we're French. But the good news is: we built a top podcast directory that you can now enjoy in english. And voilà!

Navigation