Arkansas PBS > Programs > Cooking on the Wild Side > s05 > Cooking on the Wild Side April 2016

Cooking on the Wild Side April 2016


Roasted Garlic Cheese Grits

  • 2 whole bulbs garlic
  • 1 tsp. olive oil
  • 1 ½ cup corn grits
  • 3 ½ cups water
  • 1 medium onion, chopped and sautéed in 1 tbsp. butter
  • 1 cup grated sharp cheddar cheese
  • 1 small can cream style corn
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 Tbsp. butter
  • Dash of hot sauce

Preheat oven to 375 degrees. Cut tops off garlic bulbs, drizzle with olive oil, wrap in foil and bake about 45 minutes to one hour till golden brown and soft.

Meanwhile, bring water to boil, gradually add grits while stirring with wire whish. Reduce to simmer, cover and cook until grits are done and water is absorbed. About 30 minutes.

In large bowl, mix cooked grits, onion, butter, cheese, corn, salt, pepper and hot sauce.

Remove garlic from husk, mash and add to grit mixture. Mix well and pour into buttered casserole dish. Bake in 375 degree oven about 45 minutes or until golden brown.

Crockpot Beans with Chukkar

  • 1 to 1 ½ lb. pkg. dried great northern beans
  • 1 large onion, chopped
  • 1/3 cup dark molasses
  • 1/3 cup brown sugar
  • 1 Tbsp. dry mustard
  • 1 ½ tsp. ground ginger
  • 1 ½ tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • ½ lb. Piece salt pork, scored
  • 1 chukkar

Cover beans with water and bring to boil in heavy pot with lid. Turn off heat and let set one hour. Drain beans, rinse and place in crockpot. Add onions, molasses, brown sugar, mustard, ginger, salt, pepper, garlic and salt pork. Add water to cover beans. Turn crockpot to high and cook for two hours. Add chukkar to middle of crockpot. Turn down to low and cook for 8 hours, stirring once.

Mazzie’s Fried Apple Pies

                            

Filling:

  • 1 lb. Dried apples
  • ½ cup sugar
  • ½ tsp cinnamon
  • 4 cups water (more water may be needed to cover apples)

Bring to boil. Reduce to simmer and cook over low heat until soft and thick. Stir very often and add water as needed.

Crust:

  • 4 cups flour
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 1 cup vegetable shortening
  • Ice cold water

Mix flour salt and baking powder. Cut in shortening until mixture resembles cornmeal. Add cold water 1 Tbsp. at a time, stirring until mixture comes together. Form into two balls. Wrap one in plastic wrap and set aside. Roll one ball out to about ¼ inch thick. Use saucer or bowl and cut dough into 5’ or 6’ circles. Place about two Tbsp of apple mixture on one side of circle. Fold other half over and press edges together with tines of fork. Dip each pie in milk before frying. Fry in electric skillet with about one inch of shortening at 350 until golden brown.

Smothered Doves

  • 1/2 lb. bacon, diced
  • 1 small onion, diced
  • 4 Tbsp. butter
  • 1 cup flour
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 10-12 dove breasts
  • 1 can chicken broth
  • 1 1/2 Tbsp. paprika
  • 1 cup sour cream
Brown bacon and onion, remove from pan. Mix flour, salt, pepper and garlic powder. Coat the dove breast with flour mixture. Brown the dove breast in the butter. Put all dove breast, bacon and onions in pan, add ½ can of chicken broth. Cover and simmer for 30 min. Remove all the dove breast, bacon and onions. Add 1 ½ Tbsp. of flour mixture and paprika, stir till thick. Add remaining chicken broth, cook till it boils. Add sour cream, stir till well mixed. Add all the meat back in, stir till all meat is coated and sauce thickens.