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

“Cooking on the Wild Side” Recipes — June 2015

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Wish you had Phyllis’s recipes from our newest “Cooking on the Wild Side” episode? We’re happy to oblige! Read through to find all the ingredients and steps to make your own All Purpose Marinade, Phyl’s Biscuits and Strawbanut Ice Cream.

All_Purpose_Marinade 

All Purpose Marinade

3/4 cup red wine
1/2 cup honey
1/2 cup soy sauce
1/2 cup oil
1 onion, chopped
2 Tbsp fresh ginger
6 cloves garlic
Pepper to taste

Put all ingredients in a bowl and whisk well until blended. In a plastic bag, add marinade and meat; marinate in refrigerator for up to 24 hours. 


Phyls_Biscuits

Phyl’s Biscuits

  • 2 cups unbleached flour
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 4 Tbsp shortening or butter
  • 1 to 1 1/2 cups buttermilk

Mix well the flour, salt, baking powder and baking soda in a large bowl. Cut in shortening or butter until flaky. Add 1 cup buttermilk; mix well and add more buttermilk, as needed, until soft dough is formed. Dough may be turned out on a floured board, patted out to about 1/2 an inch and cut with biscuit cutter or squeezed off out of bowl. Pinch off dough about the size of golf ball; pat into biscuit and place in oiled pan. In 425˚ F oven, bake biscuits about 15 minutes or until golden brown. In Dutch oven, place coals on top and a few coals underneath. Check biscuits after about 15 minutes. If using briquettes, place about eight to 10 under Dutch oven and about 10 to 12 on top of oven, placing the briquettes more to the otter edge of the oven.

Strawbunut_Icecream

Strawbanut Ice Cream

  • 4 eggs
  • 2 cups sugar
  • 1 box Junket strawberry ice cream mix
  • 1 (16 oz.) box strawberries
  • 1 quart half-and-half
  • 1 cup chopped nuts
  • Milk (to fill can)

Mix eggs, sugar and ice cream mix together. Add strawberries and banana. Mix. Add half-and-half, nuts and enough milk to fill container. Freeze according to the ice cream freezer directions.

 

TUNE IN:

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