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Presenter : Bobby Chinn

Deep South USA

Bobby Chinn Deep SouthBobby Chinn’s visit to the Deep South starts in New Orleans, Louisiana, where he delves into the culinary history of this fascinating region, dominated by Cajun and Creole cuisines.

First Bobby visits a market in the French Quarter where after sampling a Gator on a Stick, he has a dangerous liaison with some Voodoo spices.

In Tujaques which is the oldest stand-up bar in the US Bobby meets Poppy Tooker, a New Orleans cooking legend, who teaches him the secrets of a Creole seafood gumbo.

Bobby’s Seafood Gumboday ends  in one of the legendary New Orleans jazz clubs where he meets maestro jazz trumpeter, Irvin Mayfield.

Leaving New Orleans behind, Bobby heads into the Bayou and Cajun country,  Hitching a ride with a real-life alligator hunter, through the swamps to his next destination, a charcuterie called Poches.  Here, Bobby meets Patrick Mould, who takes Bobby back to the local speak-easy, where after listening to some typical Cajun music, they cook the iconic dish of this region, a Cajun Jambalaya.

Longwood-historic-House,-NatchezThe next day Bobby heads back to the mighty Mississippi and hops on a working boat heading North, across the county line into Mississippi State.  His intended destinations are the old river towns of Natchez and Vicksburg.  In Natchez, he discovers the fabulous wealth generated by the cotton industry which grew up in this region as he visits one of the seven hundred plantation houses that still exist in this amazing town.

He then moves on to Vicksburg, to learn more about the reason this opulent way of life came crashing down, namely the American Civil War.  Vicksburg’s strategic position on the Mississippi, meant it was at the centre of some of the most vicious fighting in this sad tale, of brother fighting brother and much of the evidence remains to this day.

Vicksburg marks the Southernmost point of the Mississippi delta, a flat alluvial plain, between the Mississippi and Yazoo Rivers.  And it is here, in the town of Greenwood that Bobby discovers more about the history of cotton and the terrible plight of the hundreds of thousands of black slaves who lived and died in these fields.

Bobby and Mary Hoover the Queen of Fried Chicken

Bobby and Mary Hoover the Queen of Fried Chicken

The Mississippi delta is also home to some dishes instantly associated with the South, and southern food, such as fried green tomatoes, fried chicken, and grits.  It is here Bobby is taught the perfect preparation of these local southern dishes in the antiquated kitchen of an original share cropper’s home.  As the sun goes down, Bobby gets the chance to play some delta Blues, with his new found friends from Greenwood.

Continuing his journey North, Bobby’s next stop is the rather unremarkable town of Tupelo.  Unremarkable that is, until one considers that this town is said by some to be the birthplace of Rock n’ Roll, for it was here, in a poor black neighbourhood that a young lad called Elvis Aaron Presley came into this world on 8th January 1935.

Bobby visits Elvis’s birthplace and the hardware store where his mother bought Elvis his first guitar, before Bobby sits down for a burger in Johnny’s Drive-In, for a chat with two of Elvis’s childhood buddies.

The final leg of Bobby’s journey takes him to Memphis, Tennessee where he finishes his Elvis odyssey by visiting possibly one of the most famous houses in the world, Gracelands, Elvis’s home for most of his life.

Bobby then immerses himself in the local obsession with Barbecue, firstly by visiting just about every barbecue joint in the neighbourhood, and then by being taught how to cook the perfect barbecue pork, by a four-times world champion barbecue pitmaster.

This amazing journey ends with Bobby playing some southern blues on a rooftop in Memphis, overlooking the majestic Mississippi River.


Pecan Pie, Mississippi Mud Pie and Butterscotch Cake




Southern Fried Chicken

Mary Hoover’s Southern Fried Chicken


Southern Fried Chicken

Southern Fried Chicken

1 chicken, cut into pieces
2 cups flour
1 teaspoon pepper
1 teaspoon salt
Oil, for frying, either vegetable or peanut oil

Place the flour in a paper bag, and after putting salt and pepper on the chicken put the pieces only 2 or 3 at a time inside the paper bag, shake it.
Heat the oil to 350 degrees in a deep frying pan or pot.  Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 15 minutes, white meat around 8 to 10 minutes.

Martha Hall Foose’s Proper Fried Chicken

1 (3-lb.) chicken, cut up
1 1/2 cups buttermilk
2 tbsp. hot pepper sauce
2 cups unbleached all-purpose flour
Salt and freshly ground black pepper
1 to 2 cups vegetable shortening or lard

Soak the chicken in the buttermilk and hot sauce in the refrigerator 2 to 8 hours. Drain in a colander and pat dry with paper towels. Place on a wire rack set over something to catch drips.

To fry, put the flour, 1 teaspoon salt, and 1/2 teaspoon pepper in a double paper bag or plastic sack. One piece at a time, shake chicken in the bag with the flour, turning over and over to coat evenly; put coated chicken on the wire rack. Let the chicken sit for 10 minutes before frying. Reserve 2 tablespoons of the coating flour if you are going to make gravy, and discard the rest.

Set a wire rack over a baking sheet lined with newspaper or paper towels. Heat 1 cup of the shortening in a deep cast-iron skillet to 365 degrees. It needs to be 1/2 -inch deep, or enough to come halfway up the chicken pieces; add more if needed. Gently lower the chicken, skin side down, into the hot oil. Don’t crowd; work in batches if needed. (Keep temperature at 350 after chicken is added.)

Cover with the lid slightly ajar and cook for 6 minutes. Remove the lid and rearrange the pieces, but don’t turn them yet. Cover again and let cook for 6 more minutes.

Turn the chicken over and season the cooked side with salt and pepper. Cook uncovered for about 8 minutes for white meat and 12 minutes for dark meat, rearranging halfway through until the crust is deep brown and the chicken is cooked through. Drain on the rack set over paper.

Serves 4 to 6.

Fried Catfish with Fried Green Tomatoes and Grits


Ingredients for Grits:
1 cup of cooking grits
1 cup milk and 1 cup cream
1 ½ teaspoon salt
½ teaspoon Pepper

Whisk all the ingredient for one minute and cook for half an hour in a pan.
Place the milk, cream, pepper, thyme and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil.
Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking.
Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking.
Cook for half an hour or until mixture is creamy.
Remove from the heat, and serve immediately.

For fried green tomatoes:
3-4 green tomatoes sliced into ¼ inch thick rounds
1 egg
¾ cup of buttermilk
1 cup of flour
1 cup of cornmeal
¼ tsp salt
¼ tsp pepper
¼ tsp paprika
Vegetable oil

Pour the buttermilk and egg in a bowl, add salt, pepper and paprika to the mix and whisk
Place the flour on a shallow plate and add salt, pepper and praprika.  Mix well.
On another shallow plate, place some cornmeal and add salt, pepper and paprika as well.  Mix well.
Dredge tomatoes through the flour, then the eggs, and then through the cornmeal. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels.

For catfish:
8 catfish fillets, skin removed
4 cups flour
1 cup cornmeal
Oil, for frying

Heat a fryer or a deep pot halfway filled with oil to 350 degrees F. Sprinkle both sides of each catfish with salt and pepper. In a separate bowl, combine the flour and the cornmeal. Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels.

Cajun Pork and Smoked Sausage Jambalaya

Cajun Jambalaya

Yields: 6 servings

1 lb. Cubed pork
1 teaspoon Cajun Seasoning
1 tablespoon vegetable oil
½ lb. Smoked Sausage, sliced
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
1 tablespoon minced garlic
1 tablespoon dark roux
½ cup water
2 cups rice
3½ cup beef broth
2 bay leaves
1 teaspoon hot sauce
¼ cup chopped green onions
2 tablespoons minced parsley


1.Season pork with Cajun seasoning.
2. In large sauce pot heat oil, stir in seasoned pork and cook over medium heat for 10 minutes, stirring occasionally.  Add smoked sausage and cook for additional 5 minutes.
3. Stir in onion, bell pepper, celery, garlic and cook for 5 minutes.  Stir in roux and water, cover pot and cook for 10 minutes, stirring occasionally.
4. Stir in rice and cook for 1 minute, add beef broth, bay leaves and hot sauce.  Bring to boil, cover pot, and turn fire as low as it will go and cook for 30 minutes, stirring every 10 minutes.
5. Stir in green onions and parsley and serve.

Taken from:

Poppy Tooker's Seafood Gumbo

Seafood Gumbo
Serves 10 – 12


  •  1/2 CUP OIL
  • 2 LBS. OKRA, SLICED 1/4″
  • 2 T THYME
  • 1 BAY LEAF


  1. Peel shrimp and combine make a stock by combining heads, peels, onion skins, celery bottoms and tops with green onion parings in a stock pot.
  2. Cover with water in excess of 2 inches over discards and boil for 15 minutes or less.
  3. Strain and reserve shrimp stock.
  4. Drain oysters and reserve oyster liquor.
  5. Fry okra in very hot oil until lightly browned (or roast).
  6. Make a dark roux with the flour and oil, cooking to the color of milk chocolate brown.
  7. Add onions, stirring together until the roux darkens to a bittersweet chocolate brown.
  8. Add celery and bell pepper.
  9. Sauté for five minutes, then add the gumbo crabs, tomatoes, okra, herbs and the shrimp stock and oyster liquor.
  10. Add garlic and salt and pepper to taste.
  11. Simmer 45 minutes or longer.
  12. Ten minutes before serving add shrimp and green onions.
  13. Add Crystal Hot Sauce and salt as needed.
  14. Serve on top of cooked rice.

Bobby Chinn's Pulled Pork Spring Rolls

Pulled Pork Spring Rolls

200gr of pulled pork or chichen
100gr Rice noodles
1 small Carrot
1 small Cucumber
Ready made rice paper or spring roll wrappers (available from Asian supermarkets)

1 tbsp Balsamic vinegar
1 tbsp Chipolata sauce (to taste depending on how hot you want the sauce to be)
1 tbsp Olive oil
1 tbsp Brown sugar
Fresh mint

Directions to make the sauce:
Put all the above ingredients in a blender until you get a smooth paste.  Then place it in a small bowl to dip the spring rolls in.

Directions to make spring rolls:
Boil the rice noodles for five minutes to soften them, drain them and put them to one side.
Then grate the vegetables – carrots and cucumber – Julienne style and put them to one side as well.
Fill a big bowl with hot water and dip the rice paper (one at a time), then place flat on a kitchen towel to dry a bit.
Lay a spring roll wrapper or rice paper on a cutting board and place the filling – pork, vegetables, cilantro and rice noodles into the centre of the wrapper. Roll the pastry up tightly towards the top corner. Tucking the side edges in as you roll it. Repeat with the remaining spring roll wrappers and filling.
Transfer the spring rolls onto a plate and serve with the sauce.

Places Mentioned - USA

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