Deep South Dining | Tailgreat Season
Deep South Dining
English - September 28, 2020 15:00 - 49 minutes - 44.9 MB - ★★★★★ - 13 ratingsFood Arts Society & Culture Places & Travel food cooking breakfast mississippi southern southern food cuisine recipes grilling desserts Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
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.
Ingredients
¼ cup olive oil¼ cup extra-virgin olive oil*1½ tsp. garlic powder1 tsp. onion powder1 tsp. MSG, such as Accent1 tsp. cayenne pepper2 tbsp. red pepper flakes1 tbsp. lemon pepper2 (1-oz.) packages buttermilk ranch dressing powder1 (1-lb.) box saltine-like (aka soda) crackers*For more spice, substitute 1 to 2 tbsp. chili oil instead of olive oil
Directions
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.Preheat oven to 275°F. Line 2 baking sheets with parchment paper.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.Ingredients
1½ cups mayonnaise, preferably Blue Plate½ cup buttermilk2 tbsp. hot sauce, preferably Crystal1 cup minced celery¾ cup grated sweet yellow onion1 tbsp. red pepper flakes2½ tsp. salt1½ tbsp. black pepper7 cups finely diced leftover fried chicken, including the skin and fried bitsDirections
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.Hosted on Acast. See acast.com/privacy for more information.