Arkansas PBS > Programs > Cooking on the Wild Side

Cooking on the Wild Side

Watch Tuesdays nights at 6:30 p.m. on AETN.

"Cooking on the Wild Side" brings back Phyllis Speer and John Philpot with mouth watering recipes and endearing banter from the original "Arkansas Outdoors" series. Each episode of this refreshed, cooking-only series will feature three recipes with this unforgettable pair. Revisit some of Speer's best loved dishes from the years in a new episode the first Tuesday of the month.

John Philpot's Poem About His Love For Arkansas

Some Bonus Recipes

Jo's Breakfast Surprise

  • 1 lb. sausage
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 8 eggs, slightly beaten
  • 6 slices bread, cubed
  • 2 cups milk
  • 1 4-oz. can green chilies
  • 1 4-oz. jar pimentos
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. ground mustard
  • 1 cup Cheddar cheese, grated

Cook sausage, onion, garlic in skillet prayed with vegetable spray until sausage is brown. Remove from heat and set aside to cool. Mix remaining ingredients in large bowl. Add sausage mixture when cool. Pour into a 9 x 13-inch baking pan. Cover and refrigerate overnight. Pre-heat oven to 350-degrees. Bake for 30 minutes or until lightly brown. Cut into squares and serve.

Sweet and Sour Raccoon

  • 1 raccoon
  • 1 can tomato sauce
  • 1 onion, coarsely chopped
  • 4 beef bouillon cubes
  • 1 tsp. dry mustard
  • 4 c. water
  • 1 tsp. allspice
  • ¾ c. vinegar
  • 1 tsp. salt
  • ¾ c. brown sugar
  • ½ tsp. ginger
  • 1 can pineapple chunks
  • ½ tsp. pepper
  • 1 green pepper, cut in chunks

Cut raccoon into serving pieces. Parboil until tender. Remove from pan and scrape off remaining fat. Place coon pieces in large Dutch oven. Add onion, pineapple chunks and green pepper. In bowl, mix remaining ingredients well and pour over raccoon. Cover with tight fitting lid. Bake slowly at 250 degrees until done, about 2 hours. Sauce may be thickened by adding 2 tablespoons cornstarch to ¼ cup water and stirring in the Dutch oven the last 30 minutes of cooking. Serve over rice.

Turkey Breast Sauté Creole Style

  • 1 lb. bacon
  • 2 Tbsp Old Bay Seasoning
  • large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 large green pepper, chopped
  • 2 lbs. turkey breast, cut in 1-inch cubes
  • 1 stick butter
  • ¼ cup Worcestershire sauce

Cut bacon into 1-inch strips and coat with 1 Tbsp Old Bay Seasoning. Brown bacon and remove to per towel to drain. Pour off grease. Sauté onion, garlic and green pepper till soft. Remove to plate with bacon. Add ½ stick butter and brown turkey cubes. Add bacon, vegetables, 1 Tbsp seasoning and Worcestershire sauce and simmer till turkey is tender.