Arkansas PBS > Engage > Blog > October “Cooking on the Wild Side” Recipes

October “Cooking on the Wild Side” Recipes

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Have you been cooking with John and Phyllis this month? Find the delicious recipes they’ve been whipping up (and taste-testing) in Phyllis’ kitchen in our October “Cooking on the Wild Side” recipe round up!

 Catfish_Hoagies_310

Catfish Hoagies

  • 2 catfish filets
  • Honey mustard to coat
  • Emeril’s Essence seasoning
  • 2 Tbsp. honey mustard dressing
  • 2 Tbsp. mayonnaise
  • 2 hoagie rolls
  • Romaine lettuce
  • Red onion, sliced
  • 1 tomato, sliced

Pre-heat grill. Coat catfish filets with honey mustard dressing and sprinkle with Emeril’s Essence seasoning.  Place on grill and cook until flaky.  

While catfish is grilling, spread roll generously on one side with honey mustard dressing and other side with mayonnaise.  Place layer of lettuce, onion and tomato on one side of roll.

When catfish is done, place filet on other side of roll and make sandwich.  Serve with extra honey mustard and mayo mixed together in equal amounts for a dipping sauce.  Fish may also be cooked in oven on broil.  Recipe serves 2.

Honey_Pecan_Crusted_Walleye_310

Honey Pecan-crusted Walleye

  • 1 lb. walleye fillets
  • Salt & pepper to taste
  • ¼ cup honey
  • 1 Tbsp. Dijon mustard
  • 1 cup pecans finely chopped
  • ½ to 1 stick butter

Cut fillets into serving size pieces.  Salt and pepper to taste.  Mix honey and mustard in small bowl.  Pour chopped pecans into another bowl.  Dip fillets into honey-mustard mixture to coat.  Roll in pecans.  Melt ½ stick butter in heavy skillet.  Place coated fillets in skillet and cook on medium-high heat until flakey.

Venison Sausage Balls

  • 1 ½ lbs. ground venison
  • 1 lb. hot sausage (Jimmy Dean)
  • 1 cup sour cream
  • 1 jar Major Gray chutney, chopped
  • ½ cup sherry

Combine venison and sausage into meatballs. Brown in Dutch oven over medium heat, Drain on paper towel. Mix sour cream, chutney and sherry in Dutch oven. Add meatballs and simmer 20 to 30 minutes. If mixture becomes too thick, thin with additional sherry. Serve with toothpicks.


Cheesey_Turkey_Bake_305

Cheesy Turkey Bake

  • ½ turkey breast cut into fingerlings
  • 2 eggs, beaten
  • Seasoned bread crumbs
  • 1 tsp. Italian seasoning
  • Butter and olive oil as needed
  • 4 cups marinara sauce or spaghetti sauce
  • ½ cup half and half
  • ½ cup grated parmesan
  • 6 slices Swiss cheese
  • 5 slices smoked provolone

Spray Dutch oven with vegetable spray. Pour marinara sauce into Dutch oven. Set aside. Mix breadcrumbs and Italian seasoning in small bowl. Dip turkey pieces in beaten egg and roll in breadcrumbs. Heat butter and olive oil in skillet. Brown turkey pieces a few at the time. As browned, remove from oven and place on top of the marinara sauce. Repeat until all turkey is brown and in oven. Sprinkle parmesan cheese over turkey. Layer Swiss and provolone cheese on top of turkey. Bake about 30 minutes at 350 degrees. Serve over pasta. 

Vension_Grillades_and_Grits_305

Venison Grillades & Grits

  • 2 lbs. venison round steak
  • Salt & pepper
  • ½ cup flour
  • ¼ cup oil
  • ¼ cup butter
  • 2 large onions, chopped
  • 1 large green pepper, chopped
  • ½ cup celery, chopped
  • 4 cloves garlic, minced
  • 1 can chicken broth
  • 1 15-oz. can diced tomatoes
  • 1 bay leaf
  • 2 tsp. salt
  • 1 tsp. black pepper
  • Grits, prepared according to directions.

Pound venison and cut into 2” x 3” pieces.  Season with salt and pepper.  Dredge in flour.  In heavy skillet, heat oil, brown meat.  Remove meat and set aside.  Add butter.  When melted add onions, green pepper, celery, and garlic.  Cook till soft.  Stir in tomatoes, bay leaf, salt and pepper and bring to boil.  Reduce heat, cover and simmer for 20 minutes.  Return meat to skillet, cover and simmer for 45 minutes to 1 hour till meat is tender and sauce is thick.

Mound cooked grits on plate and ladle grillade over grits.  This is a Cajun brunch favorite.

Dutch_Oven_Black_Forest_Cake_305

Dutch Oven Black Forest Cake

  • 2 large cans cherry pie filling

  • 1 butter recipe fudge cake mix
  • 
1 12-oz. can soft drink (Coke, Sprite, Dr. Pepper, etc.)

Spray 12-inch Dutch oven with vegetable spray. Pour pie filling in oven. Sprinkle dry cake mix over pie filling. Pour soft drink over cake mix. Do not mix. Cook at 400-degrees about 40-45 minutes.

One-Pot Squirrel Chili Stew

  • 2 ½ lbs. Squirrel (about 6 with ribs removed) 
  • 4 whole cloves 
  • 1 small bay leaf 
  • 1 tsp. salt 
  • 1 tsp. black pepper 

Place ingredients in large pot and bring to a boil. Reduce heat and simmer for about one hour or until tender. Cool and remove meat from bones. Set aside.

  • ¼ cup oil 
  • 1 large onion, chopped 
  • 4 cloves garlic, minced 
  • 1 cup celery, chopped 
  • 2 tsp. cumin seed, crushed 
  • 1 tsp. oregano 
  • 2 tsp. salt 
  • ½ tsp. chipotle pepper 
  • ½ tsp. crushed red pepper 
  • 2 cans, chopped green chilies 
  • 1 can white beans, drained 
  • 1 can white corn, drained 
  • 1 quart chicken broth 

In deep skillet, heat oil. Add onions and cook until soft. Add garlic, celery, cumin seed, oregano, salt, chipotle, red pepper and green chilies. Cook until celery is soft and ingredients are well blended. Add remaining ingredients and squirrel. Stir until well blended. Bring to soft boil, reduce heat and simmer for about 30 minutes. Let rest about 10 minutes and serve.

 

Donnas_inside_out_cake_210-1

Donna’s Inside-Out Cake

  • 1 lemon cake mix 
  • 1 can lemon icing 
  • 4 eggs 
  • ¾ cup oil 
  • 1 cup water 

Mix all ingredients well. Pour into a 9 x 13 baking pan. Bake at 350-degrees for 45 minutes. Keeps well and is better the next day. Good for camping.


Mazelles_Stuff_210-2

Mazelle’s Stuff

  • 2 lbs. ground venison 
  • 1 large onion, chopped 
  • 2 cans ranch style beans 
  • 1 box Spanish rice, cooked 
  • 1 can Rotel tomatoes 
  • 2 small cans tomato sauce 
  • Fritos 
  • 8 oz. package grated Cheddar cheese 

Preheat oven to 350-degrees. Brown venison and onions. Add beans, rice Rotel and tomato sauce. Put in 9 x 13 pan. When ready to bake, crumble 1 medium package Fritos over top and sprinkle with grated cheese. Bake until cheese is melted and bubbly.



Cheryls_Chocolate_Cobbler_309 

Cheryl’s Chocolate Cobbler

  • 1 stick butter
  • 1 cup flour
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • 1 ½ Tbsp. unsweetened cocoa powder
  • ½ cup milk
  • 1 tsp. vanilla extract
  • 1 cup sugar
  • ¼ cup unsweetened cocoa powder
  • 1 ½ cups boiling water

Melt butter in 8 x 10 baking dish. (Can use an 8 x8 dish). Mix flour, baking powder, salt and 1 ½ tablespoons cocoa powder in bowl. Add milk and vanilla and mix well. Pour mixture over butter.

Stir together 1 cup sugar and ¼ cup cocoa powder. Sprinkle over top of mixture in baking pan. DO NOT STIR. Slowly pour boiling water on top of mixture. Place on trivet in Dutch oven. Bake at 350-degrees about 30 to 45 minutes, until set. In home oven, bake in pre-heated 350-degree oven for 30 minutes.


Venison_Slow_Cooker_Fajitas_309

Venison Slow Cooker Fajitas

  • 2 lbs. venison steak or roast
  • 1 cup medium chunky salsa
  • 1 Tbsp. tomato paste
  • 3 cloves garlic
  • Juice from one lime
  • 1 tsp. coarse ground black pepper
  • Fajita seasoning
  • 2 large, sweet onions, halved and thinly sliced
  • 1 red pepper, halved and thinly sliced
  • 1 yellow pepper, halved and thinly sliced
  • 1 green pepper, halved and thinly sliced
  • Flour tortillas
  • Chopped fresh tomatoes
  • Chopped fresh cilantro
  • Chopped fresh avocado or guacamole
  • Sour cream

Coat slow cooker with vegetable spray. Turn to low. Sprinkle venison with fajita seasoning and place in bottom of cooker.  Mix salsa, tomato paste, garlic, lime juice and black pepper in small bowl. Spread mixture over meat.  Layer onions and peppers on top of venison. Do not stir. Sprinkle with additional fajita seasoning. Cook on low for 8 hours. Remove vegetables and meat to platter. Cover and let rest 5 to 10 minutes. Slice meat and serve on flour tortillas with desired condiments.

Doc McCoroy’s Famous Peach Cobbler

  • 2 (28 oz.) cans peaches in heavy syrup
  • 1 butter recipe yellow cake mix
  • 1 stick butter or margarine

Spray No. 14 cast-iron Dutch oven with nonstick spray.  Pour peaches into Dutch oven.  Sprinkle dry cake mix over peaches.  Do not stir.  Slice stick of butter and place slices evenly on top of cake mix.  Sprinkle peach schnapps over butter, if desired.  Place coals on top of Dutch oven.  Bake 30 to 45 minutes.  Place a few coals under Dutch oven the last 20 minutes of baking. 

For conventional ovens, bake in a 350-degree oven for 45 minutes.  For either method, bake until cobbler is bubbly and golden brown.  


Panhandler_Spaghetti_309

Panhandler Spaghetti

  • 1½ lbs. ground chuck
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 can whole kernel corn
  • 1 (28 oz.) can diced tomatoes
  • 1 can sliced mushrooms
  • 1 (10 oz.) package spaghetti
  • 4 beef bouillon cubes
  • 1 tsp. Italian seasoning
  • 1 (8 oz.) package grated Cheddar cheese
  • Salt and pepper to taste

Spray Dutch oven with vegetable spray.  Add 2 tablespoons oil.  Brown meat.  Add onions and peppers and cook until soft.  Add remaining ingredients, reserving one cup of cheese until later.  DO NOT COOK SPAGHETTI.  Break spaghetti and put in oven dry.  Put lid on oven and place coals underneath and on top.  Cook at 350-degrees for 30 minutes.  Check for doneness.  Add remaining cheese on top of spaghetti.  Replace lid to melt cheese.  Serve.


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