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

Cooking on the Wild Side January 2016

Jettie Mae's Panhandler Spaghetti

  • 1 ½ lb. ground chuck
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 can whole kernel corn, do not drain
  • 1 28 oz. can diced tomatoes
  • 1 can sliced mushrooms, do not drain
  • 1 10 oz. pkg. spaghetti
  • 4 beef bouillon cubes
  • 1 tsp. Italian seasoning
  • 1 8 oz. pkg. grated cheddar cheese
  • Salt and pepper to taste

Spray Dutch oven with vegetable spray. Add 2 tbsp. oil. Brown meat. Add onions and green peppers. Cook till soft. Add remaining ingredients, reserving one cup of cheese until later. Do not cook spaghetti. Break and put in over dry. (It works I promise.) Put lid on oven. Place coals underneath oven and on top. Cook at 350° for 30 minutes. Check for doneness. Add remaining cheese to top. Replace lid to melt cheese. Serve.

Baked Quail in Wild Rice

  • 8 quail
  • 1 stick butter
  • 8-oz. sliced fresh mushrooms
  • 1 bunch green onions, sliced
  • 1 large clove of garlic, pressed
  • 1 cup dry white wine
  • 1 Tbsp. lemon juice
  • Salt & pepper to taste
  • 1 package wild rice

Preheat oven to 350°. Wash quail and pat dry with paper towel. Lightly salt and pepper inside and out. In heavy skillet, sauté in melted butter until golden brown. Place in shallow baking dish which has been coated with vegetable spray. Sauté mushrooms, green onions, and garlic in butter remaining in skillet until soft. Add wine and lemon juice to skillet, stirring well. Add additional salt and pepper to taste. Pour over quail. Cover with foil and bake 45 minutes, basting as needed to keep quail moist. Remove foil and bake 15 minutes longer. While quail is baking, prepare wild rice according to package directions. Wild rice may be mixed with white rice about half and half, if preferred.

Wild Turkey Satay

  • 1 lb. turkey breast
  • 3 Tbsp. satay seasoning
  • ¼ cup soy sauce
  • ¼ cup peanut oil
  • 3 Tbsp. rice vinegar
  • 1 Tbsp. water

Cut turkey into 1 inch cubes. Set aside. Mix remaining ingredients in bowl. Add turkey cubes. Toss to coat cubes and place in refrigerator to marinate 2 to 4 hours. Place wooden skewers in water to soak. While charcoal or gill is heating, place 5-6 pieces of turkey on each skewer. Place skewers on grill and cook until brown and turn to cook other side. Serve with dipping sauce.

Dipping sauce:

  • ½ cup natural peanut butter
  • 2 Tbsp. hoisin sauce
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 1 Tbsp. sugar
  • ¾ tsp. chili powder
  • ½ tsp. garlic powder
  • ¼ tsp. crushed red pepper
  • Juice of 1 lime

Whisk together ingredients. May be made one day ahead to blend flavors.