Are you tired of burgers and hot dogs on the grill? Even if you’re not, we have some fresh and flavorful recipes from the Arkansas PBS original production “Cooking on the Wild Side” for you to try this summer! And, don’t worry! We get right into it, so you won’t have to hear a background story of how every ingredient came into the kitchen.
Each Saturday at 2:30 p.m., “Cooking on the Wild Side” brings back Phyllis Speer and John Philpot with mouthwatering recipes and endearing banter from the original “Arkansas Outdoors” series.
Deep-Fried Catfish
What’s better than taking your catch and frying it for the family? This easy recipe will make you want to head back to your favorite fishing spot. Read on for a great side to pair with this recipe.
● Vegetable oil
● ½ cup of buttermilk
● ¾ cup yellow cornmeal
● 1½ to 2 lb small whole catfish, head and skin removed
In a saucepan, heat oil to 375 degrees. Pour buttermilk into a shallow dish or pie plate. Sprinkle cornmeal on a plate or waxed paper. Dip fish into buttermilk. Coat with cornmeal. Fry a few pieces at a time, turning over one or two times, until deep golden brown, about four minutes. Drain on a paper towel. Keep warm in a 175-degree oven. Repeat with the remaining fish.
Marinated Turkey Fillets
We’re not far removed from turkey season, so hopefully you still have some birds for this delicious meal on the grill.
● 1½ lb skinless turkey fillets, visible fat removed
● 2 cups low-fat buttermilk
● 3 tbsp vegetable oil
● 1 cup onion, finely chopped
● 1 tbsp fresh dill, finely chopped
● 1 tbsp fresh tarragon, finely chopped
● 1 tbsp fresh cilantro, finely chopped
● 1 tbsp fresh rosemary, finely chopped
● 1 tsp freshly ground black pepper
● ¼ tsp salt
Rinse turkey fillets, and pat dry. Set aside. In a small bowl, combine the remaining ingredients. Pour into a rectangular enamel or ovenproof glass baking dish. Add fillets, turning to coat evenly. Cover and refrigerate for several hours overnight, turning the fillet several times. Grill or broil marinated fillets. Serve hot.
Creek Bank ’Taters
“Po-tay-toes. Boil ’em, mash ’em, stick ’em in a stew. Lovely golden chips with a nice piece of fried fish.” – Samwise Gamgee, “Lord of the Rings”
Though it may feel like you’re next to the fires of Mt. Doom with summer temperatures, these potatoes will have you thinking you’re in the Shire. Pair this dish with the above fried catfish, and you will feel like you’re eating with Merry and Pippin.
● 12 oz pkg bacon
● 2½ to 3 lb baking potatoes
● 1 large onion, chunked
● Cavender’s Greek seasoning
Bake potatoes the night before, and store them in a plastic bag in the cooler. In a deep-sided heavy skillet, cook bacon until done. Remove from the skillet. Slice potatoes, and place in a skillet. Add onions, and cook until golden brown. Crumble bacon, and add to the mixture. Season to taste with Cavender’s Greek seasoning.
Tin Can Ice Cream
Finally, we have a dessert that doubles as cardio and arm day. Gather those empty coffee cans you have around the house, and you’ll have an afternoon workout with a great payoff at the end.
● 1 cup whole milk
● ½ cup sugar
● Egg substitute to equal 1 egg
● ½ tsp vanilla
● 1 cup heavy cream
● Ice
● Rock salt
● 2 cans with lids – a small one, and a larger one that it will fit inside with ice
1. Place ingredients in a one-pound coffee can, and cover with a plastic lid. 2. Place a one-pound coffee can in a three-pound coffee can. 3. Pack crushed ice around the smaller can, and pour at least ¾ cup of rock salt evenly over ice. 4. Cover the large can with a plastic lid. 5. Roll back and forth for 10 minutes on a sturdy table or floor. 6. Open the outer can, and remove the small can. 7. Stir ingredients with a rubber spatula, scraping the inside walls of the can. 8. Drain water from the large can. 9. Return the small can to the inside of the large can. 10. Pack with more ice and salt. 11. Roll the can for 10 minutes. Check ice cream. 11. If still soupy, drain, and add more ice and salt. Continue the process until the ice cream is stiff.
How to Watch
For more delicious recipes, catch episodes of “Cooking on the Wild Side” Saturdays at 2:30 p.m. See the complete schedule at myarpbs.org/schedule.