Together Again Like Sweet Potatoes And Coffee | Fit to Eat | MPBOn January 27, 2020 by Raul Dinwiddie
– On today’sFit to Eat,I’ll be preparing a
coffee-crusted pork loin with blackberry broccoli
sauce and seared tomato. Our guest is Tim Bradford
who’s going to tell us about how the Society of St.
Andrew is working to use Mississippi-grown sweet
potatoes to end hunger. We’re also going to check out a local coffee
roaster in Jackson and registered
dietician Rebecca Turner will share her very own healthy, homemade coffee creamer recipe. It’s gonna be a great
show so stay tuned. (upbeat music) Welcome back toFit to Eat.I’m your host Rob Stinson. Today’s guest is the
program coordinator at the Society of St. Andrew,
Tim Bradford. Tim, it’s great to
have you on the show. – Glad to be here.
Thank you so much. – I have a funny
feeling we’re gonna have a great time together.
– Yes, yes. – Because I’ll tell you what,
I’m using a lot of stuff you’re gonna be
very familiar with. – Good. – So let’s talk about
what we’re gonna do. I’m gonna take some
beautiful coffee and crust some pork
loin and cook it. Top it with a broccoli
in blackberry sauce. – [Tim] Mm-hmm. – [Rob] And then we’re gonna
sear some sweet potatoes and tomatoes and I mean it
is gonna be outstanding. – I’m already hungry. – And I got a funny
feeling, yeah ah yeah. (chuckles) – Think I’m gonna cook an
extra piece of pork today for somebody.
– Thank you (laughs). – All right so
let’s get started. I wanna make the
coffee crust itself. So we’re gonna take some
beautiful, fine-ground coffee, – Mm-hmm. – And we’re actually
gonna be going to the coffee roaster that
actually produced this. – [Rob] So, ah, that’ll
be later in the show. So, good, ground coffee.
Some fine-ground basil. All right a little
bit of white pepper. A little bit of garlic powder. And, you know you may not
know this, but garlic powder and onion powder have no salt. – Really? – So, you’re gonna
notice there’s no salt in this recipe at all.
– Okay. – And then onion powder. So, we’ve got garlic
power, onion powder, that white pepper,
black pepper and then our coffee, of course,
and some ground basil. And this makes for just
a perfect blending. And it’s a little different
than anything else that I think most people would
see to put on pork. – [Tim] Mm-hmm. – Let’s add in
that coarse blend, now that we’ve gotten
the powder mixed. And that pepper
will just give it a little bit of zip. – And I tell you what,
you can see, huh? – Wow.
– Nice and uniform, there. – Did good. – All right, now
here’s the fun part. – We’re gonna get into
talking a little bit about the Society of St. Andrew. ‘Cause I’ll bet ya, I mean,
I love the whole concept. – Right. – Well, I’ll tell you what,
go ahead, explain a little bit about what that is
and I’m gonna take and bring this pork over here. – Well, the Society
of St. Andrew’s is a non-profit organization
that’s about gleaning and bringing fresh produce
to needy recipients from eight states in
the United States. From Florida all the
way up to Indiana. – [Rob] Okay. – And we’re about making sure
the producers that we know, we get fresh produce and
fresh fruit and bring it to recipients anywhere
in Mississippi that
has a full-pantry food bank, a food ministry
anywhere in Mississippi. – [Rob] Well, that’s incredible. – Yes. – Now you mentioned
the word, “gleaning.” What does that mean? – Gleaning means the farmer
allows us to go into the fields after they’ve harvested and
all that is harvested there we get to distribute to
needy people where we go. – [Rob] So this is
almost like an excess. – It’s an excess and
farmers in Mississippi has always been abundant. So we are always receiving
a lot of abundant food from farmers all
across Mississippi. – That’s fantastic.
– Yes. – Wow, what a great cause. I can’t picture anything
much better than that. – Mm-hmm. – I’ll tell you what
we’re gonna do here. I notice on this pork,
we’re very cautious on the fat intake,
– Mm-hmm. – so we’ve got some
beautiful pork loin – Mm-hmm
and they’re cut in such a way, but I want to trim off the edge – Mm-hmm
– and I’ll tell you what we’ll do, right there
where you can see it, that little bit on the edge – Mm-hmm
– and all we have to do, and with a good, sharp knife, you’ll notice it’ll
come right off – Right.
and we get rid of that. So there’s a perfect
product finished. – Wow.
So we’re gonna do that with each of these. – Mm-hmm.
And, this is how the pork will come if people buy
a loin in the store. – Mm-hmm.
You know, it’s always gonna have a little bit
of fat, and why, – Right, well, it
keeps the juice in. – Mm-hmm.
– But it also gives them a little bit more
weight, so, you know, – That’s right, that’s right. they make a little
bit more money by selling it this way. – That’s exactly right. – So I’m gonna do three of them. – Okay, so now
what we’re gonna do is take and put
some creole mustard, this is where it gets
a little different, on each one of these pork loins. And we spread it kinda evenly. And what this is,
this is like the glue, like when you batter – Mm-hmm. Right. Okay.
– fish to fry it, you put, you dip it
in say an egg wash, – Mm-hmm.
– well, this is a trick that a French chef showed
me years ago and I loved it. So, then we’re gonna
take this and sprinkle right on top and it
looks like a lot, a lot of this is not gonna stay, so that’s why we
have a lot of extra. – [Tim] Mm-hmm. – So we’re gonna put it
all over each one of those little pork loins and
literally two is a portion. That’s about five ounces. – [Tim] Right. – So, I think there is
an extra one for you. – Thank you. (laughing) – All right, little oil. Now, we are very conscious
not to put any more than about a half a teaspoon
of oil in that hot pan, and that pan is warm already. so that it will crust the pork. And then the trick, I’m gonna
turn the heat up a little bit, and you’ll see, I’m
gonna kinda shake off some of that pepper and coffee – [Tim] Wow. and creole mustard and all that good stuff. Get that oil over here, okay. And it really only
needs it on one side. You don’t wanna be
too overpowering. – [Tim] Mm-hmm. – So what we’re gonna
do is just kinda take all of this out of the way, move it in back here, and, careful, too. You know the one
thing I want to be real conscious
of: handling pork. I’ve got a nice,
little bleach cloth. Handling pork, I
don’t want to cut our vegetables on
the same board. And this is something
I try to show people as we’re doing this. Okay, so talk a little bit now. I’ve heard tell that I’m
using some very product that you guys are
working distributing. And namely, sweet
potatoes, of course. – Exactly, in the
last several weeks, we’ve actually distributed
over 70,000 pounds of sweet potatoes. – [Rob] Wait, time out. – Yes. – 70,000 pounds?
– 70,000 pounds. And that’s just in
the month of June. – Geez.
– And we’ve also had a chance this last past week to
glean over 4,000 pounds of fresh tomatoes
from the greenhouses. – Wow. – And, we have a chance to pick at least several hundred
pounds of blackberries from one of our growers
in north Mississippi this past several weeks. – Well I think, because
when I got the blackberries – Right.
– I was so excited – Yeah.
you know, and I mean, they were gorgeous. I mean, look it,
they’re beautiful. – [Tim] They’re beautiful. – Well, we’re gonna
take those next because I’m gonna use
those in the sauce. – Mm-hmm.
– And, I tell you what, people watching this show, and I know you and
I talk about it, we’ll never ever remember
all the ingredients, – Right.
so they can go to mpbonline.org/fittoeat
– Great, great – And that’s important. I think people need to find it. So, on these, I like
to slice ’em open. And then we’re gonna use
them in the sauce that way. You can cut ’em in
quarters, but some of them are small enough that
I’ll leave them whole. Like that one. But, the bigger ones,
to me it just gives it a really neat kind
of feel and texture, so that they know they’re
eating a blackberry. – [Tim] Right. – And I mean, – They look great.
– Perfect. You know, utterly
amazing, when I, when the, I don’t know if
people really get the volume of what you’re talking about, but that’s absolutely astounding when you think 70,000
pounds, I mean, – [Tim] Right. – I’ve got several restaurants, and I go through
a lot of produce. I would bet I don’t go
through that in a year. (laughing) I mean, and not trying
to be funny about it, but, it’s true, I mean,
that’s just unbelievable. Okay so we’ve got that done. And, I think where
we’re gonna go next is to take the pork at this
point, and watch what we do. It looks perfectly blackened
with that coffee crust. – That’s exactly what
you want. And you notice, – Mm-hmm.
– None of it came off. – Right.
– And why? ’cause we didn’t move the pan. – [Tim] Right,
didn’t move the pan. – That is like a trick that
I learned when I was working with the French chef. – Mm-hmm.
– You know, a little piece of that one did, but, you know, unfortunately, we can, I mean, it’s gonna
still have the same flavor. But what’s nice now, is we
can turn the heat down low, and what I’m gonna ask you
to do, is grab that pan. The one up in the right corner, and set it right on that burner. And then if you’ll
take this pan, and put it over on the right, – Okay.
– and then we can turn that heat way down, and that
pork is just gonna simmer. So, now let’s get
ready for the sauce, and this sauce is really fun. We’re gonna throw these
blueberries right in, – Blackberries.
– I mean blackberries, (chuckles)
– Correct, thank you. – Good hot pan. And then we’re gonna
take our broccoli, and all I’m gonna do
is cut it off so it’ll break into little florets
– Okay. And throw this in. Try to use the tops ’cause
they’re so beautiful, alright? And, we’ve got probably,
well, I forgot you’re eating, – [Tim] That’s
right. That’s right. – I better make
a little bit extra. – [Tim] Double it
up, that’s right. – [Tim] A little
extra’s not gonna hurt. – All right, I like it. Now, garlic, onion. – [Tim] Mm-hmm. – How spicy do you
like your food? Do you like it spicy? – [Tim] (laughs) Yeah, spicy. – I love spicy food.
– Good, good. – So, I’m probably the worst.
– Mm-hmm. – But, and then black
pepper to taste. – Mmm. – All right, and now
we’re gonna toss all this. And, I mean, is that
aroma incredible? I know, you’re gettin’
it, right there. And it is so good.
– It is. – [Rob] So we’re doin’
really well on that. And right now, what
we’re gonna do, I call it deglazing a pan, it’s just a fancy word
of putting a liquid in that’ll take some of
the seasoning off the side. And that’s sugar-free cranberry. – [Tim] Wow. – [Rob] So, healthy. – [Tim] Okay, good. – All right, and now you can
really see that the sauce is starting to take shape. – [Tim] It is. – Okay, we’re gonna turn
the temperature down on that a little bit. And I tell you, this
sauce is going to finish over a little bit of time. We can turn our pork down. – Okay. – And right now, I think
we’re gonna take a short break and visit the Mississippi
Coffee Company in Jackson, which is where the
coffee we’re using on that beautiful pork
recipe today came from. They’re gonna tell us about
the journey of the coffee bean and how they take raw, green
beans from around the world and roast them to perfection
right here in Mississippi. Take a look! (jazzy music playing) – So I first started
buying from roasters from all over the U.S. and,
then after that I started roasting at home,
just as a hobby. Some years later end up
venturing into, like, just trying it
out as a business. There’s a variety of
ways you can do it. You can do it in a stove, or,
like, the first time I did, it was basically in a
pan on my stove top. You just get some green beans
and you heat it basically same way that you
would pop popcorn. And, I remember the
first time I did that, it set the fire alarm
off at the house. No doubt, it definitely
wasn’t that good, but, you know, just to see
it go from green to brown to me was amazing. So, coffee itself is a seed
that comes from a fruit. It’s grown and it’s harvested and processed before
it lands to me. We like to buy
them fresh, green, as soon as they’re available. And, basically once that
coffee is harvested, it’s bagged and is ready for us, we’re typically turning that
coffee over within a few months that we receive it, and
that attributes a ton to the quality of it. – The way that you manipulate
the roasting process has an impact on
the final flavor. So, there’s a point
about mid-way in a roast that’s called the
“Maillard Phase” which is something that’s
present in all cooking. It’s basically just sugar
browning and this is the point in the roast where
the beans, themselves, go from like a pale
greenish-yellow and they start to turn brown. And that’s the sugars in
the coffee caramelizing and browning, and this
is what will give coffees like a kind of
chocolatey, caramel, maybe even like a graham
cracker-type flavor. – All the coffees
that we bring in, they go through an
evaluation process, and referred to as a cupping. And, when you’re cupping
coffees, there are basically like five things that
you’re looking for. One, you want to
observe the smell of it. That’s sort of
introduction of the coffee. The next thing is the flavor: what does the coffee taste like? The acidity: What kind of
like, how bright is it? Does it pop? And then we’re also
looking at the body. That’s basically like
mouth feel of it. That’s like comparing
water to milk, right? Milk has a heavier body,
more of a creamier texture. And then the final thing that
we evaluate is the finish. Does it hang around for
a while on your pallet? Or does it dissipate
really, really quickly? I always like to
use the example, like if I start the day
with a great cup of coffee, I’ma have a better chance
of having a great day. If you wake up in the morning,
and your coffee tastes horrible, guess what?
You start your day off with a bad taste in
your mouth, literally. And so, if you can start
off with a good taste in your mouth, you
have a better chance of having, like, a good day. And I think all of those
things sort of go in to coffee and why people enjoy it. – Welcome back to Fit to Eat. If you’re just joining us, Tim Bradford and I are
right in the middle of preparing today’s recipe. – Tell you what,
you gotta admit, it looks pretty darn good, huh? – Oh, it’s looking
wonderful right now. – And this sounds
like it’s all stuff you’re familiar with, huh. – Oh yeah, exactly,
everything we’ve been using. – I mean, it’s amazing
when I, and coming in, and looking at those
beautiful blackberries, and that broccoli and
then tomatoes coming up, and sweet potatoes.
– Mm-hmm, yes. – All the good stuff, huh?
– Yes. – Okay, so I want to
finish this sauce. So what we’re gonna do now, this is another unique dish. Applesauce.
– Wow. And this is unsweetened, 100%
natural, organic applesauce. And what that does, it’s gonna
actually thicken the sauce kinda naturally. You see that, and it’s
got all those wonderful little flavors going on, that’s
garlic all through there. I love it, and everything
feels nice and tender. Let’s turn some of the
broccoli over so it cooks down. And, I’m gonna turn the
heat up just a little touch. Get it bubbling some. And then, we’re gonna do
the same thing that we did, and I’m gonna have us switch
this to the other side. So I’m gonna take,
– Yup. – And if you’ll just pop
that one up and over. And then we can
turn this burner off and set this one right
up on that top burner, and we’ll be good to go. All right, so now
we have the fun. Now we’re really working with
what you’re familiar with. – Exactly.
– Tomatoes, sweet potatoes, all this fun stuff. We’re gonna make
another seasoning mix. – Okay.
– Very similar in some ways. – Black pepper.
– Mm-hmm. – White pepper. And again, I know
I’m harping on this, it is basically garlic
power and onion powder. And the way that it
comes out like this it, it actually takes it to
where there’s no salt. And I think that really
makes it work well. – [Tim] Okay. – [Rob] All right, so we’re
gonna blend this together. This is a little
dry mustard here. You want it to be
kind of consistent. The flavor is gonna
go over all of these, and it’s not a heavy
coating that we’re gonna do. So what we do next, I’m gonna put the sweet
potatoes on the plate, and try and get them
to where a good, flat side is showing. Then I’m gonna take and just
put a little bit of stock, this is salt-free
vegetable stock, and really this is, again, this is kinda like
the glue, again, that’ll get the seasoning – The coating. Okay.
– To stay on there. And what I’m gonna do
is just kinda take it and spread it over these. When you were talking
about sweet potatoes, you know, I’ve known for
years about Vardaman, but really did not realize what
an amount our state produces in general.
– Right. – And I’ll tell you what,
that’s just astounding when you think about it.
– Right. – And we’re just beginning. They carry this all year long, and we distribute all year long. – Really, wow.
– Mm-hmm. – All right, so
our oil in the pan, and now what I’m gonna do is
very similar to what we did on the other. Put ’em down, and this
is a little bit hotter. Gonna sear in that side
of the sweet potatoes. And then I’m gonna come
back, because they got a little bit on both sides now. – Mm-hmm.
– and season it. And then turn that heat
down and let those kinda roast in the pan.
– Hmm. – And these’ll cook through.
– Mm-hmm. – Is the thickness of the
potato a key in searing these? – Yeah, yeah, absolutely,
and I tell you what, the thing that I love
about sweet potatoes, they’re so healthy for you.
– Mm-hmm. – And a lot of people do
not realize that, you know. It’s got so many varieties
you can do with them. Savory, where it’s something
like we’re doing today. – Right.
You can put a little cinnamon, nutmeg, create something
that’s almost like a holiday version of them.
– Right. Mm-hmm. – And then we’re gonna
basically kinda take this, now that we’ve seared that side, we’re gonna cook ’em through
and look how pretty that is. – Wonderful.
– Isn’t that incredible? – [Tim] Beautiful. Beautiful. – And I mean, people
think about baking them. And that’s just one variety.
– Right. I mean there’s so much you
can do with sweet potatoes. – [Tim] Wow, that’s good. – Don’t they look good?
– That’s pretty. Hoohoo!
– I’m ready to eat. – [Rob] I know, I mean,
it’s starting to look pretty darn colorful.
– Oh, yeah. (laughs) – So, what do we
need to talk about? What’s the next direction? Like, I’ve heard that
you do a big event like once a year. Talk to us about that. – Yeah, every year, we do a
crop drop at Jackson State. Sometimes we do it
twice, or semi-annually. – Now you said a crop
drop, so in other words, like bringing in
– So, a crop drop, we bring in 20-40,000
pounds of produce or a mixture, and we get
the Jackson State students to work packaging it
up and distributing it out to local community area
as they come through by Jackson State area.
– No kidding? – Yes, yes, yeah. – Now wait, you’re talking
about them giving this away? – [Tim] Yes, you know
all the food is free. (delighted laugh)
And we just ship it in. And make sure that they
have the opportunity to do community service and
giving it to the community. And this way, it reaches
a lot of needy people in the community. – That’s just
unbelievable, you know. – [Tim] Yes. And I think that
this is a great venue for people to find
out what the Society of St. Andrew is all about. – Right. – How did you get
started in this? – Well, I’ve been around
farming all my life. And of course I’ve
been working with Society of St. Andrews
for about 12 years as a volunteer and from that, I became the Program
Director this January. And now I get a chance to
pass out four million pounds of food annually. – Jeez.
– Yes. – Four million pounds of food! – [Tim] Four million
pounds of food annually. – Four million, four
million pounds of food. – Yes, yes.
– That’s like, unbelievable. All right, well, I tell
you what, you can go to mpbonline.org/fittoeat
– Mm-hmm. – to get these recipes.
– Yes. – And a lot of people
who are gettin’ your food can go to that,
– Exactly. Find out other ways
that they can make use of all this beautiful
produce that you’ve got. – [Tim] Right. – And right now, we’re
gonna take a quick break, and check in with registered
dietician, Rebecca Turner. She’s got a great
recipe for a healthy, homemade coffee
creamer. Check it out! (upbeat music) – Do you start your day
with a cup of coffee? Studies suggest that
a daily cup of coffee may protect against
diabetes, Parkinson’s disease and liver cancer. But those health benefits
come from the brewing of the coffee beans. So, unless you drink it black, you can quickly overshadow
the health benefits of coffee with unnecessary fat, added
sugar or artificial sweeteners found in creamers
and flavorings. But there’s a middle
ground and it starts with making your own,
healthier coffee creamer. To make vanilla coffee
creamer at home, start with two cups
of nonfat milk, which provides zero saturated
fat linked to heart disease. But there’s plenty of
essential nutrients for strong bones
and a healthy heart. You’ll need one cup of
heavy whipping cream. Remember, you’re making
a big batch here, so there is no added
sugar in whipping cream. Now, to use the
sweetness of your choice, you have a half
of a cup of sugar, or Stevia or you can choose
to stir in 1/4 cup of honey. A little sweetness can go
a long way in the morning. Pinch of salt and then
add one tablespoon of vanilla extract. Now, on your stove
I want you to place the heavy cream in a pan. And I want you to
heat over medium heat until it starts to bubble. Then add in the sugar and
cook for about two minutes, stirring it constantly. Stir in the vanilla extract and then remove
it from the heat. Slowly mix in your milk
and then place it in a jar in the fridge. Now, before you add
it to your coffee, give it a little shake. You can boost your
enthusiasm to tackle the day by adding flavor to your coffee
without weighing it down. If you do this, your coffee
will be fit to drink. – Welcome back to Fit to Eat. I’m here with Tim Bradford
from the Society of St. Andrew. And, we’re almost done.
– Yeah. Yeah. – Oh it’s almost sad
but it’s fun, huh? – I can’t wait. (both laughing) – I love hungry people.
– Yeah. – All right, so we’re gonna
do some seared tomatoes. Same seasoning that we
used on those potatoes. – Okay.
– But only on one side. The tomatoes don’t need
too much, so the same thing that we did with the pork. Now, a little bit
of oil in a hot pan. And tomatoes do not need
to grill long, you’ll see. – [Tim] They’ll sear
quickly then. Okay. – Yeah, this will
happen very quickly. So, let’s go ahead
and throw one, – Mm-hmm.
– God, and look at how beautiful those are.
– Wow. I mean I’m just utterly
amazed about the whole prospect of what you guys do.
– Right. – I really am, I mean, I think
it’s absolutely fantastic. And not enough
people know about it. I know that I have
heard of the group down on the Gulf coast.
– Right. But you’re throughout
the whole state. – We’re throughout the
whole state and Arkansas. – Really.
– Yes. – Wow! Boy that’s just incredible. Well, as we get those,
what we’re gonna do, I’m gonna start working
on actually finishing this plating.
– Okay. – So, we’re gonna take
that, look at those, – Smells so good, oh wow.
– Oh, my gosh. – That’s good. – Yep, I’ve got the pork
on the plate already, and I’m gonna set the
sauce kind of around it. I just love all
the color contrast that this plate’s gonna have.
– Mm-hmm. – And then I’m gonna
take just a little bit and put right up on Top.
– Mm-hmm. – And then put the
rest around the edge. You know, somehow some of
that sauce found its way to a plate over here by me. – That sounds pretty good.
– Yeah, I got a hunch, and I might just let you go
ahead and sample one bite while we’re gettin’ ready here. – That’s what I been
waiting for right here. (chuckling) – There we go, so,
what’s your thoughts? – [Tim] Mm, mm, mm. – [Rob] Isn’t that
unusual, though? Together? Who would have thought of it? Look at how fast those
tomatoes cook, too, huh. Isn’t that incredible? – [Tim] Mm, mm, mm. – So, I know it’s kinda hard ’cause it’s awfully filling, but those are something
I’m very proud of. – [Tim] And you don’t
taste any coffee. – [Rob] No, I know. But
it gives the pork flavor. Because, you know, pork by
itself is kind of bland. – Mm-hmm.
– It really is. I’ll save one for
later for you, too. – Wow!
– I get a “wow”? – Mm-hmm.
– I love that. I love that. Let’s take and put
these tomatoes now over here on the side. I’ll even set one kinda right
over on the side up here. And I tell you what, that is
such a great presentation, in my opinion, of
food that you would never think of going together.
– That’s right. – So, coffee crusted pork,
– Mm-hmm. – Blackberry and broccoli,
– Mm-hmm, Mm-hmm. – Which could come right out
basically if you served this. – [Tim] Right. – [Rob] Sweet potatoes
that are savory. – [Tim] Right. – [Rob] You know, instead of
yams, like people think of – Right. Right. Right.
for holidays. And then just some
beautiful, grilled tomatoes. – Tomatoes.
– You, know. It really is a perfect,
balanced meal. It’s healthy. – It is. – It’s gonna be very flavorful. – Mm-hmm, it is. – And I think that’s the
fun part of what we do here. – I tell you what,
– Mm-hmm. – I cannot even
begin to tell you, – Yeah. – And I mean this in sincerity, I mean, you’re just
to be commended. – Thank you. – What the Society
of St. Andrew does, and the fact you been involved
in this your whole life, one way or another, huh.
– Yeah, well thank you. I have been and
this is fit to eat. – I love that. – You can get all
the flavors in here. My receptors gonna be glad.
– Can I quote you on that? – Yes, it’s fit to eat. (laughs) – Well, look, we’re out of time. But I think everything
turned out great. I want to thank Tim Bradford,
from the Society of St. Andrew for joining us today. If you want to learn more
about anything you’ve seen in this episode, then head
over to mpbonline.org/fittoeat and don’t forget to follow
and like our Facebook page. Until next time, I’m
your host Rob Stinson. Eat well!