Arkansas PBS > Programs > Cooking on the Wild Side > s01 > Cooking on the Wild Side October 2012

Cooking on the Wild Side October 2012

Pecan Crusted Tilapia

  • 4 Tilapia filets
  • 1 egg white
  • 1 Tbsp. water
  • ¾ cup finely chopped pecans
  • 1 tsp. paprika
  • ½ tsp. thyme
  • ¼ tsp. chipotle pepper
  • ½ stick butter

Rinse and pat tilapia filets dry with paper towels. In shallow bowl, slightly beat egg white and water until frothy. In separate bowl, mix pecans, paprika, thyme and chipotle pepper. Dip filet in egg white and then in pecan mixture, coating well. Place in heavy skillet with melted butter. Cook until brown, turn and cook remaining side. Serve with your favorite honey mustard sauce.

Campfire Roasted Potatoes

  • 3 lbs. small new potatoes
  • 1 package dry onion soup mix
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ⅓ cup olive oil

Wash and quarter potatoes. Coat a #12 Dutch oven with vegetable spray. Add oil, potatoes, soup mix, salt and pepper. Stir to coat well. Cook at about 350-degrees for about 45 minutes or until tender, stirring once during cooking.

Freezer Slaw

  • 1 head cabbage
  • 1 green pepper
  • 1 small onion
  • 2 cups sugar
  • 2 tsp. salt
  • 1 tsp. celery seed
  • 1 cup vinegar

Use food processor and grate cabbage, pepper, and onion. Pour in large bowl and set aside. Mix remaining ingredients, bring to boil. Let cool until warm. Pour over cabbage mixture. Let cool completely. Pack in freezer proof bowls. Let thaw before serving. Yummy and last a long time in freezer.