Arkansas PBS > Engage > Blog > “Cooking on the Wild Side” Recipes — July 2015

“Cooking on the Wild Side” Recipes — July 2015

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Summer ingredients are at their finest in this month’s “Cooking on the Wild Side” dishes! Find the recipes for Phyllis’ Dutch Oven Blackberry Cobbler, Crispy Fried Fish, Papaw Nut Bread and Duck Jambalaya - and plenty of fun in the kitchen right here!

407_Blackberry_Cobler 

Dutch Oven Blackberry Cobbler

  • 2 ready made pie crusts
  • 4-6 cups blackberries
  • 1 ½ cup sugar
  • ½ cup flour
  • ½ cup water
  • 4 Tbsp. butter

Put one pie crust in the bottom of the Dutch oven, add blackberries. Mix sugar and flour, pour on top of blackberries. Add water and 2 Tbsp butter to blackberries. Top with pie crust, use remaining butter to coat top crust. Cut vent hole in top crust. Sprinkle with sugar if desired. Use 5 or 6 briquettes under the Dutch oven and load the lid with 25 briquettes. Cook for 1 hour, checking every 30 minutes.

 

407_Crispy_Fried_Fish 

Crispy Fried Fish

  • Dry instant potato flakes
  • Salt and pepper
  • Seasoning of choice

Coat fish fillets in mixture and fry in 1 inch of hot oil until brown.



407_Papaw_Nut_Bread 

Papaw Nut Bread        

  • 1 stick butter
  • 1 cup sugar
  • 2 eggs
  • 1 ½ cup flour
  • ½ tsp. salt
  • 1 tsp. soda in ½ cup buttermilk
  • 1 cup mashed papaws
  • 2-oz. package chopped pecans

Soften butter.  Cream butter and sugar.  Add eggs, flour and salt.  Mix well.  Add buttermilk mixture and mix well.  Add papaws and pecans.  Mix and pour into greased and floured loaf pan.  Bake at 350-degrees for about 1 hour or until it test done.

 

407_Duck_Jam

Duck Jambalaya

  • 2 ducks, breast and legs
  • 1 lb. sausage
  • 1 cup smoked ham, diced
  • 1 large onion, chopped
  • 1 bunch green onions, chopped
  • 2 cups celery, chopped
  • 1 green pepper, chopped
  • 1 yellow pepper, chopped
  • 4 cloves garlic, chopped
  • 1 1/2 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. red pepper
  • 3 to 4 cups chicken broth
  • 1 bay leaf
  • 1/2 cup fresh parsley, chopped
  • 1 (15 oz.) can diced tomatoes
  • 1 cup white rice (uncooked)

Remove breast and legs from duck. Put oil in deep skillet. Lightly brown duck. Remove from skillet. Brown sausage. Remove from skillet. Add onions, green onion, celery, green and yellow peppers, and garlic to skillet. Cook until soft. Place meat back into skillet: add ham, seasonings and parsley. Stir well. Add tomatoes and 2 cups broth. Simmer for 45 minutes to 1 hour. Add rice and one cup broth and simmer another 20 minutes or until rice is done. 

 

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"Cooking on the Wild Side," Tuesdays at 6:30 p.m.