Deep South Dining: Chef Nick Wallace

Nick Wallace is a name that rings all around the Mississippi culinary scene. From catering events in all corners of the state to working with kids in his Creativity Kitchen, Nick is all about good food and the power it brings move Mississippi forward. Today on Deep South Dining he talks with Malcolm and Carol about how his hometown of Edwards influences his approach in the kitchen and the new venture he is bringing to the Natchez area.__________________Black - Eyed Pea and Turkey GumboINGREDIENTS1 ½ cup flour1 ½ cup oil2 cup diced onion1 cup diced green pepper1 cup diced celery3 Tablespoon chopped garlic1 ½ gallon pork or chicken stock1 ½ pound okra sliced crosswise ½ inch wide and seared in lard until lightly browned2 cups cooked black-eyed peas (cook in chicken stock with large pieces of mirepoix that can be removed after cooking)2 cups bacon braised greens (collards or mustards cooked in bacon and onions with sugar, vinegar, hot sauce and salt and pepper2-3 # Turkey Breast (raw weight) fully cooked and chopped2 Tablespoons File1 Tablespoon Thyme1 Tablespoon Chile Powder1 Tablespoon Paprika1 Tablespoon White pepper2 Tablespoon Black pepper1 Tablespoon Cayenne pepper3 Bay leavesDIRECTIONS Make a dark roux using the oil and flourAs soon roux is the right color (just past red and turning back to brown but not scorched or smelling really burnt) add the diced vegetables and garlicAdd the stock and stirring very frequently bring up to a simmer. Simmer for about 1hour stirring lots. Skim all of the fat that separates out. Taste the gumbo. It should not taste pasty and like the roux anymore. If it does you may need to add more stock up to a ½ gallon. This is different every time depending on the exact measurement of flour, strength of starch in the flour, degree of cooking of the roux among other things so add the stock in stages and let it cook and come together before adding more. When the gumbo is the right consistency add the okra, black-eyed peas, greens, pork, and seasoning. Allow to return to a simmer and adjust the seasoning. If not thick, add a blonde roux for thickness.Serve with steamed rice Hosted on Acast. See acast.com/privacy for more information.