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Cooking on the Wildside April 2014

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Sweet Potato Hash

  • ½ lb. smoked bacon, diced
  • 2 Tbsp. bacon grease or vegetable oil
  • 1 medium onion, chopped
  • 1 large red bell pepper, chopped
  • 4 cloves garlic, minced
  • 3 lbs. sweet potatoes, cubed
  • Salt & pepper to taste

Cook bacon in large skillet until brown. Remove from skillet and place on paper towel to drain. Pour off bacon grease, leaving 2 tablespoons in skillet. Add onion, red pepper, and garlic. Sauté until soft. Remove from skillet and set aside. Add cubed sweet potatoes to skillet and cook until potatoes begin to soften. Remove from heat and add onions and peppers to skillet. Salt and pepper to taste and mix well. Sprinkle bacon over sweet potato mixture. Bake at 400-degrees about 30 minutes.

Optional: Make 4 indentations in the potato mixture before putting in oven. Break an egg in each hole, sprinkle with bacon and proceed with baking. Makes an excellent breakfast dish.

Wild Turkey Enchiladas

  • 4 cups turkey breast, cubed
  • 4 cups salsa
  • 10 8" flour tortillas
  • ½ cups sour cream
  • ¾ cup shredded cheddar cheese
  • ¾ cup shredded jack cheese
  • ½ cup onion, finely chopped
  • ¼ cup black olives, sliced

Sauté turkey breast until lightly browned. Pour in bowl and cool slightly. Mix sour cream, onion and half the cheese in a bowl. Reserve remaining cheese for topping. Pour ½ of the salsa into a 9"x13" baking dish. Spread to cover the bottom of dish. Fill each tortilla with turkey mix and roll into a tortilla. Place tortillas side by side in baking dish and cover with remaining salsa. Top with remaining cheese and black olives. Bake at 350° for 20 minutes.

Coot-A-Licious Stew

  • 8 coot breast, cut into chunks
  • 4 slices bacon, diced
  • ½ cup seasoned flour
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 15 oz. can whole tomatoes
  • ½ lb. package baby carrots
  • 1 Tbsp. salt
  • 1 tsp. coarse ground black pepper
  • 1 bay leaf
  • 1 quart beef broth
  • 1 tsp. dried basil

Cook bacon in large, heavy deep kettle. Remove and set aside. Dredge coot breast in flour seasoned with salt, pepper and garlic powder. Cook in bacon fat until lightly brown. Remove and set aside with bacon. Add onion to kettle and cook till soft. Add garlic and remaining ingredients and stir well. Add coot and bacon, cover, bring to a boil, reduce heat and simmer about one hour or until coot is tender. Serve over rice or noodles.

TRANSCRIPT

[MUSIC]

PHYLLIS SPEAR WITH THE ARKANSAS E AND FISH DIVISION COOKING UP SOMETHING I'VE NEVER HAD BEFORE, SWEET POTATO HASH.

ONCE IN A WHILE A RECIPE COMES ALONG A THAT YOU FEEL LIKE VE TO DO.  THIS IS ONE OF RECIPES -- I WAS READING -- I GET A FEW COOK AZINES AND I LOVE TO READ THEM.

YEAH. A:

THERE WAS A RECIPEIN THERE THEY CALLED T POTATO HASH AND THEN MY DUTCH OVEN COOKING BUOM OKLAHOMA SENT ME /E THIS RECIPE AND SHE'S ADAPTED AND SAID OH, THIS IS SO GOOD. SHE HAD USED BOTTLED BACON AND DRIED ONIONS AND STUFF LIKE THAT, SO THAT THE SECOND TIME. THEN I SAW  SOMEWHERE ELSE, AND I THOUGHT  GOLLY, WE'RE GOING TO DO SWEET POTATO HASH.

THREE TIMES, LET'S DO IT.

THE THING ABOUT THIS CIPE -- WELL, FIRST PLACE IT'S REALLY GOOD. I LIKE TO SE IT AS A SIDE DISH WHEN YOU'RE EATING PORK OR SOMETHING LIKE THAT.  BUT I'LL SHOW YOU IT'S GOD  GOT TWO OR THREE STEPS, AND I'LL SHOW YOU IT CAN BE A GREAT BREAKFAST FOOD.

YOU KNOW THE WORLD'S PERFECT FOOD?  SWEET POTATOES?

I'VE TAKEN HALF A POUND OF BACON, CHOPPT YOU HAVE AND GROUND IT, PUT IT ON SOME PAPER TOWEL TODRAIN ANSET IT ASIDE.  THEN IPOURED OFF MOST OF THE BACON GREECE Y GREASE JUST FOR YOU.  THEN WE TAKE AN ONION WE'VE CHOPPED UP AND PUT IN THE REMAINING GREASE AND WE'LL TAKE A RED , SWEET PEPPER.

THEY DON'T BURN AS BAD AS TOMATOES .

NOPE. AND MAYBE 4 CLOVES OF GARLIC. WHEN I SAY OVE I  CLOVE. BIG TOE CLOVES.

BIG TOE CLOVES.

NOT LITTLE TOE CLOVESBIG TOE CLOVES. THIS IS, LIKE, ABOUT FOUR CLOVES OF GARLIC.  AND THEN WE'RE GOING TO COOK THAT UN IT STARTS TO GET SOFT. WE'RE JUST REALLY SAUTEING IT. THE KIND OF THING ABOUT THIS RECIPE IS THAT YOU DO END UP FINISHING IT IN THE OVEN.

NONE OF SAFE LIKE BIG TOE?

NO, BUT IT MIGHT JUST HAVE A TLE BIT OF GARLIC IN IT. I'M GOING TO T A BIT OF SALT, LITTLE PEPPER.

THAT'S JUST A LITTLE, THAT'S FINE.

THAT'S JUST A DASH. /STKWHR

YOU GET IT ALL SPREAD AROUND

WHEN THAT STARTS TO GESOFT WE'RE GOING TO ADD THESE SWEET POTATOES, I HOPE.  I MAY OVERDONE -- I BETTER STIR A LITTLE BIT BEFORE I ADD THE REST. THINK MY EYES WERE ER THAN MY SKILL LET.

YOU ARE SO GOOD AT ESTIMATING THOUGH.

YEAH BUDDY.  YOU WANT ABOUT 3 POUNDS OF SWEET POES AND THAT'S ACTUALLY 3  POUNDS WED OUT AND EVERYTHING. I DON'T KNOW IWE'LL GET THEM ALHERE OR NOT. WE MAY HAVE TO JUST USE  2 POUNDS, BUT THAT'S OKAY. THEN WE'RE GOING TO STHERE AND THERE AND COOK THIS UN THOSE SWEET POTATOES START TO GET SOFT.

THAT A ONE B?

WELL, YEAH.  YOU WANT TO -- NO, HERE, YOU CAN DO IT AND I'LL GO.

SEE YA.

I GUESS I'M THE ONE THAT S ELECTED TO STIR THESE SWEET POTATOES.  YOU 'D THINK I COULD GET A LITTLBIT OF HELP AROUND HERE, BUT E ONLY THING KNOW FOR SURE THAT JOHN KNOWS HOW TO DO IS EAT IT.

I'M NOT GOING TO ASK YOU ABOUT THAT QUESTION.

WHAT'S THAT?

WHEN DO KNOW HOW IT'S DONE?  I'M GOING TO ASK ANOTHER QUESTION.

OKAY.  WHEN THEY'RE DONE ARE ALL THE SWEET POTATO PIECES SOFT?

THEY  BE SOFT. THEY'RE JUST BEGINNING TO GET SOFT NOW BECAUSE NOW WE'RE DOING THE NEXT STEP.  WHAT WE DO IS YOU JUST KNOCK OUTTA THE SKILLET ANDTO THE STOVE AROUND AN THEN YOU PUT ITBACK IN THERE AND THMORE FLAVORING. YOU JUST DISINFECTED THAT

ABSOLUTELY. BREAKFAST DISH.KE THIS A WE'LL PUT THIS IN A 400 EE OVEN FOR ABOUT 30 MINUTES.

  IS BREAKFAST?

IT COULD BE. I USE IT A LOT AS A SIDE DISH, BUT IF I WERE GOING TO DO BREAKFAST WHICH WOULDA WHOLE MEAL IN IF, THAT AND THE BREAD,  I'D TAKE IT LIKE THIS, USE MY SPOON AND BREAK AN FOR THIS SKILLET I'D USE ABOUT FOUR EGGS. MEMBER THAT'S A GOOD OPT

OH.

POOR JOHN. THEN BEFORE WE PUT IT IN THE OVEN -- SEE, IF YOU PUT THE EGGS THEN YOU'D ALSO YOUR MEAT BECAUSE WE'RE GOING TO SPRINKLE THIS BACON ALL ON THE TOP JUST LIKE THAT.  WE'RE GOING TO PUT THIS IN A 400 DEGREE EN FOR ABOUT 30 MINUTES AND THOSE POTATOES WILL FINISH COOKING. THEY'LL KIND OF CARAMELIZE AN BRING THE SUGARS TS MORE. IT'S GOING TO BE GOOD.

LL RIGHT.  MORE. IT'S GOING TOOOD.

ALL RIGHT. THAT'S BEAUTIFUL.

ISN'T IT PRETTY. AND YOU CAN DO THIS WITH HAM OR PORK TENDSER LOIN IF YOU DI HAVE WILD GAME.

WHAT ELLS SO GOOD ABOUT IT?

WELL, IT'S THE BACON AND ONIONS AND GARLIC AND POTATOES AN ALL THAT. TIS THE WAY LOOKS WHEN IT'S FINISHED. IF YOU WANTED TO PUT THE EGGS IN IYOU COULD, BUT WE LIKE IT AS A SIDE DISH SO I'M GOING TO PUT THAT RIGHT THERE. LOOKY THERE, JOHN. WOO HOO.

HAVE YOU GOONE OF THOSE RAL HOME PANS?

THERE WE GO.

WOW, IT'S --

YOU CAN TAKE, LIKE,LITTLE BITE.  WELL, THIS IS A GOOD NTERTIME DISH.

IT'S A VERY GOOD WINTERTIME DISH.

YOU KNOWWHY?  YOU CAN IT OUTSIDE.

YOU CAN AT YOUR HOUSE WITH IT.

RIGHT. SHALL I?

YOU GO RIGHT AHEAD. YOU ULD DO THIS WITH JUST LOVE SWEET POTATOES. I

I TELL YOU, THAT'S HOT.

IT'S HOT. ?  YOU CAN SAMPLE ONE LITTLE LIKE THAT.  LOOK AT THE SMOKE. YOU CAN SENDS SMOKE SIGNALS.  ONE OF THOSE REALLY EASY DISHES, BUT IT'S UNUSUAL AND SOMETHING FUN AND IT'S GOOD CAUSE IT HAS THE PEPPEAND ONIONS IN IT. TAKE ABOUT A HALF POUNDS OF BACON AND DICE IT UP, BROWN IT IN YOUR SKILL LET,  SKILLET, /PAUR OF  POUR OFF MOST OF THE GREASE, SAUTE THE ONION AND PEPPER IN A SKILLET 'TIL THEY GET A BIT TENDER, ADD YOUR SWEET POTATOES, PUT BACON ON TOP, PUT IT IN THE OVEN AT 400 DEGREES FOR ABOUT 30 MINUTES. THAT KIND OF CARAMELIZES THE POTATOES AND MAKES THEM SWEETER.

THAT IS SO GOOD.

IT'S HARTO BELIEVE IT'S SO GOOD. AND IT'S FUNNY HOW THE PEPPERS  ONIONS ADDS TO IT.

THIS A DEPARTURE FOR ME. YOU GO BACK

YEAH. NO, NO,  WE HAD BAKED SWEET POTATOES AND MOST OF THE TIME CANDIED SWEET POTATOES. SWEET POTATO HASH. TRY IT, 'CAUSE I THINK YOU'LL LIKE IT.

I DOO. /PH*P /PH*P [MUSIC] .

COMINEXT ON THE WILD CHILD TURKEY, EHCHILADAS, PHYLLIS SPEAR WITH THE ARKANSAS GAME AND FISH DIVISION.  DO YOU KNOW HOW I FEEL ABOUT ANY KIND OF SOUTH THE BORDER FOOD.

YOU LIKE THAT.

EHCHILADAS.

WILD TURKEY EHCHILADAS. NOW, I'VE EATEN THIS MADE WITH PHEASANT, CHICKEN, BUT CHILD TURKEY IS THE BEST.  THIS IS ONE OF THE MOST SIMPLE RECIPES YOU'LL EVER DO, BUT PEOPLE REALLY LIKE IT.

IS IT TRUE YOU RAN THIS TURKEY DOWN?

YEAH, GRABBED HIM BY THE LEGS AND RUNG HIS NECK.

IS THAT A FACT?

I'VE TAKEN ABOUT 3 OR 4 CUPS OF TURKEY BREAST. LIGHTLY BROWN IT. WHAT YOU WANT TO DO IS GET IT DONE.  WE'RE MIXING THIS TOGETHER AND THEN WE PUT IT IN THE OVEN D YOU WANT IT TO EAT AND BUBBLE UP IN THE OVEN SO YOU'RE NOT COOKING IT THAT MUCH. WE'RE ONLY PUTTING IT 25 OR 30 MINUTES IN THE OVEN. WE'VE GOT 3, 4 CUPS OF TURKEY ST, CHILD TURKEY BREAST.

30 MINUTES WAITING ON EHCHILADAS IS A LONG TIME.

THEN WE TAKE ABOUT 1.5 CUP OF SOUR CREAM.

THAT A 2 CUP CONTAINER?

YES. AND THEN ABOUT 1/2 CUP ONION THAT U'VE CHOPPED UP. THEN YOU TAKE -- ITELL YOU THAT'S SOME STOUT ONION WE GOT THERE. THAT ISTOUT ONION.

GET A HANDFUL.

I JUST GET THE MEXICAN. YOU -- YOU WANT TO GRATE YOUR OWN AND ALL THAT, BUT RE USUALLY DOING THIS ON THE CAMP.  YOU CAN DO THIS IN THE DUTCH OVEN, BY THE WAY. THIS IS 2 CUPS -- PUT 1.5 CUPS OR SO, BU SOME FOR THE TO

OH, OKAY.

YEAH, SO MIX ALTHAT UP. AND I'VE SALT AND PPERED THE TURKEY WHEN I WAS BROWNING IT.

OH, OKAY.

YEP, MIX ALL THAT UP JUST LIKE THAT. DOESN'T THAT LOOK GOOD ALREADY. ?

YEAH.  IS IT READY TO ROLL UP?

PRETTY NEAR.  LET ME SHOW YOU T YOU DO FIRST. YOU TAKE ABOUT A QUART OF SALSA.

REALLY? TAKE ONE CAN OF SALSA, AND I WANT YOU TO KNOW THAT I USED

PHYLLIS, I'M --

YOU USE WHATEVER KIND WANT -- MILD, MEDIUM, HOT.

I NEVER DID QUITE GET TH POINT ACROSS TO YOU THAT I'M REALLY TOUGH, DID I?

NO. YOU NEVEDID GET THAT POINT ACROSS TO ME, BUT I'LL TRY TO REMEMBER. THEN WE TAKE FLOUR TORTILLAS, PUT A LITTLEBIT OF THIS MIXTURE THAT WE'VE MIXED UPIN THE TORTILLA. WE'REING TO MIX UP A WHOLE LOT OF THEM, JOHN.

OKAY.

GOTTA MAKE THEM.

YEAH. ROLL THEM AND PLACE THEM IN THIS /KAS ROLE.

WITH THE SALSA.

WELL --

IT ALREADY LOOKS GOOD, DOESN'T IT

THIS IS NOT GOING TO BE A TACO.  THIS AN EHCHILADA, WHICH YOU DO NOT PICK UP H YOUR HANDS.

AREN'T YOU GLAD

?

OH YEAH, I COULD SEE THAT SALSA RUNNING DOWN MY SHIRT.

I COULD SEE THAT CHEESE BURNING YOU.

OH YEAH.

THIS IS VERY SIMPLE.

IT IS.

YOU BROWN THAT TURKEY, MIX HOW GOOD THESE ARE.   BELIEVE

I MAY TRY TH MEETING THE INTERNATIONAL FREE LOADERS.

I THOUGHT YOU OUGHT TO.

OH BOY. PHYLLIS, WHAT ARE YOU GOING TO DO?  JUST GO UNTIL YOU FILL THE --

YOU JUST GO UNTIL YOU RUN OUT OF SOMETHING FIRST. WE'VE GOT OUR PAN HERE. WE TAKE ANOTHER JAR --

AND SLOTH IT OVER THE TOP.

-- OF SALSA, SLOTH IT OVER THE TOP. THEN TAKE OUR FOOD, SPREAD THAT OUT OVER THE TOP.  THEN WE TAKE THE REST OF OUR CHEESE --

MORE CHEESE, SPRINKLE THAT ON THE TOP.

NKLE THAT OVER THE TOP LIKE SO WE USE UP ALL THE CHEESE.  AND THEN --

OH.

-- YOU TOP IT OFF WITH IF YOU DON'T LIKE BLACK OLIVES, DON'T PUT THEM ON THERE.

YEAH.

NOW, IF YOU WANT TOSPICE IT UP, YOU COULD PUSOME SLICED JALEPENO PEPPERS ON THE TOP IF YOU WANTED TO.

PHYLLIS, I'M NOT THAT TOUGH.

HAS BEEN THEY ROWS.

I'M NOT THAT TOUGH.

I GOTHIS RECIPE -- HIS IS AN ADAPTATION FROM WISCONSIN AND THEY DON'T EAT THINGS QUITE AS SPICY AS WE DO THAT'S A PRETTY DISH. NOW WE TAKE THIS, PUT IT  THE OVEN, LET IT COOK FOR 20, 25 MINUTES UNTIL THE CHEESE MELTS AND THEN WE'LL BE READY TO LET YOU TASTE IT. KAY. I GET THE HINT JOHN, GET THE HINT. I GET THE HINT. NOW WHAT --

OH MY GOODNESS.

LOOK AT THAT.

SEE THEM BUBBLES?

MM-HM, YEAH.

OH.

THIS'LL MAKE IT REALLY GOOD. INTERESTING DAY. BE AN

I GUESS YOU PROBWANT A WHOLE ONE. YOU DON'T WANT JUST A TASTE OF ONE, DO YOU?  I HOPE I CGET IT OUT OF THERE. THIS MAY BE A TWO HANDED JOB.

OH.

IT'S NOT HOT. IT'S NOT HOT.

YEAH.

OKAY JOHN.

THAT ICE IT THAT'S IT?

THAT'S ITS. THERE'S MORE SALSA, BUT I DON'T THINK YOU'LL NEED  IT. THERE'S JUST A LITTLE STEAM COMING OFF.

UH.

WHILE YOU BLOW TASTE I'LL TELL THE FOLKS HOW WE MADE THIS.  IT'S A BEAUTIFUL DISH AND THAT'LL FEED A LOT OF PEOPLE.  WE TOOK ABOUT 3 OR 4 CUPS OF CUBED TURKEY BREAST, WILD TURKEY BREAST, PHEASANT, CHICKEN, WHATEVER. LIGHTLY BROWN IT, MIX IT IN A BOWL WITH SOUR CREAM. I USED MEXICAN BLENDED CHEESE. IF YOU WANT TO JUST USE MONTEREY JACK, PEPPER JACK WITH SOME  CHEDDAR. AND ABOUT HALF AN ONION ALL CHOPPED UP, MIX IT TOGETHER, THEN TAKE THE FLOUR TORTILLAS, ROLL THEM UP, PUT THEM IN A /KASZ ROLL.  BEFORE YOU PUT THE TORTILLAS IN THERE THOUGH, YOU PUT ABOUT A PINT OF SALSA, WHATEVER KIND OF SALSA YOU LIKE, IF YOU EVEN WANT TO MAKE YOUR HOMEMADE YOU CAN DO THAT TOO.  PUT YOUR ROLLED UP TORTILLAS IN THERE AND SPRINKLE THE REST OF THE CHEESE ON THERE, PUT THE OLIVES ON THERE OR IF YOU WANT JALEPENOS, PUT IT ON THERE, PUT ITIN THE OVEN O THE CHEESE IS LTING AND BUBBLING. HAVE YOU NOTASTED YET?

I HAVE . OALL THE WONDERFUL THINGS YOU COULDER COOK --

YOU KNOW, I WOULDN'WANT THIS TO GET OUT, BUT I'M BEGINNING TO NOT BELIEVE YOU.

NO, THIS IS TRUE.

THAT'S THE BEST THING I'VE EVER COOKED. ?  WILD TURKEY EN/KEU LA DA,S. BY THE WAY, YOU CAN DO IT IN THE DUTCH OVEN TOO.  TRY IT. JOHN DIDAND HE LIKES IT.

COMING UP NEXT ON COOKING ON THE CHILD SID PHYLLIS SPEAR WITH THE ARKANSAS GAME AND FISH DIVISION IS COOKING ME SOING AND I'M NOT EVEN GOING TO TELL YOU WHAT IT IS. I DON'T THINK YOU'D BELIEVE ME IF I TOLD YOU. WHAT IS THAT?

COOT.

DON'T CALL ME THAT IN FRONT OF ALL THESE PEOPLE.

I DIDN'T  OLD COOT.

OKAY.

JUST SAID COOT.

OH, OKAY.

THIS IS GOING TO BE THE TEST.  ALL THESE YEARS IF YOU WERE JUMAKING IT UP AND SAYING YUM, AND IF YOU REALLY MEANT IT. YOU HAVE TO GET A GOOD FRIEND TO GET YOU COOT.

I DON'T THINK I'VE EVER EATEN ANYTTHAT A BALD EAGLE LIKES.

WELL, I WANT TO TELL YOU, MR. NELSON IS THONLY PERSON I KNOW THAT WOULD GET THIS FOR AND HE TOOK IT UPON HIMSELF BECAUSE WE WERE HUNTING AND I MADE THE COMMENT I SURE WOULD LIKE TO DO SOME COOT AND HE COULDN'T EVEN GET PEOPLE TO HELP HIM.

HE HAS EATEN COOT?

YES, HE HAS EATEN COOT, AND HE SAYS IT IS VERY, VERY GOOD, AND I AGREE WITH HIM COOT IS LIKE  VEGETARIAN SO IT'S NOT LIKE A DIVER DUCK.  WE COULD SPENDS ALL DAY TALKING ABOUT COOT.

  JUST MEANS IT DO TAKE LIKE DEFISH, BUT DOESN'T MEAN IT COULDN'T TASTE LIKE DEAD SEAWEED.

I'VE TAKEN ABOUT 4 OR 5 SLICESBACON A-

THAT'LL HELP.

WE'RE GOING TO BROWN THIS COOT. I'M NOT KIDDING YA'LL, THIS 8 COOT BREASTS. THERE'S NOT MUCH MEAT ON A COOT. I SAVED THAT ONE BECAUSE I WANTED TO SHOW YOU. I STARTED READING AND RESEARCHING ABOUT COOT AND THIS IS ONE OF THE THINGS YOU WANT TO TAKE OFF BECAUSE THE FAT MAKES IT STRONG TASTING SO --

IT'S THE FAT, FOLKS.

I'VE TAKEN SOME FLOUR AN PUT SALT AND ER AND GARLIC POWDER IN IT.

GOOD.

NOW WE'RE GOING TO DREDGE THIS COOT.

BY THE WAY, YOU KNOW WHAT I'M CALLING

WHAT?

CALLING COOT-A-LICIOUS SOUP.

COOT-A-LICIOUS?  YOU'RE LYING.

COOT-AUS.

OH.

FIRST THING WE'RE GOING TO DO IS BROWN THLITTLE PIECES OF COOT. GET YOUR COOT OD AND BROWN, FOLKS.

OKAY, SEE WHAT WE'VE DOIS BROWNED THE COOT.

BROWNED THE COOT.

YEAH. AND IT WAS HARD TO THROUGH ALL THAT LAUGHING.  AND PUT UP A MEDIUMEN  ONION WE CHOPPED UP, AND ADD THE REST OF THE INGREDIENTS.

THAT THING'S GETTING PRETTY DRY.  YOU GOT SOME MOISTURE IN THERE FROM SOMEWHERE.

I PUT SOME OF THIS BEEF BROTH IN THERE. THIS IS GARLIC, ABOUT 4 CLOVES.  THEN A CAN OF WHOLE TOMATOE JUST A SMALL CAN.  WE'RE GOING TO PUT  HALF A PACKAGE OF THESE, BABY CARROTS. THEY'RE JUST -- E GOING TO PUT THAND THEN WE'LL PUT A LITTLE BIT ALT. LITTLE BIT OF PEPPER, THIS IS REAL COARSE GROUND PEPPER. LOOK AT THAT.

ISN'T THAT NICE.

THEN ABOUT A TEASPOON OF BASIS. BY SILL.

I WONDERING WHAT YOU WERE GOINGFLAVOR THAT ALL WITH.

  A BAY LEAF IN THERE. THAT'LL FLAVOR THAT UP A LITTLE BIT.

THAT'LL MAKE THAT COTASTE LIKE SIRLOIN.

THEN THE BACON BACK IN THERE, THEN THE COOT BACK IN THERE.

ALL THAT TOGETHER.

ALL THAT COOT 'CAUSE IS A STEW.

OKAY. AND THEN WE'RE GOING TO STIR ALL THAT AROUND. THEN,  WE'RE GOING TO TAKE THIS BEEF BROTH AND WE'RE JUST GOING TO COVER IT. JUST COVER IT  JUST ENOUGH TO COVER 'CAUSE THAT'S GOING TO COOK DOWN AN GET THICK BECAUSE OF THAT NOW ON THERE. WE'RE GOING TO STIR THAT ALL AROUND, PUT LID ON AND THAT HAS TO SIMMER T AN HOUR UNTIL OUR COOT GETS TENDER 'CAUSE I WANT YOU TO HAVE TENDER COOT.

THTHE LORD. WHEN WE COME BACK, HE'LL BE READY TO TASTE  COOT.

WHEN WE COME BACK, HE'LL BE READASTE THIS COOT. ARE YOU READY?

I CANNOT WAIT.

LOOK JOHN, YOU HAVE TO ADMIT IT SMELLS GOOD.

IT'S DIFFERENT .

IT  GOOD. OKAY SO NOW, WHAT WEGOING TO DO --

PUT IT OVER RICE.

TAKE A LITTLE RICE, PUT IT IN THE BOWL, DIP UP SOME COOT.

DIP UP SOME COOT. WHAT DO YOU EAT WITH IN?  A FORK, SPOON OR WHAT?

PUT YOU ON A BEACH, YO DECIDE WHAT YOU WANT TO EAT IT WITH.

GRAB --

I WANT YOU TO HAVE ONE OF THESE PIECES OF COOT.

OKAY. WELL, I'LL JUST SPHERE THAT RIGHT NOW.

IT'S GOING TO BE HOT SO YOU MAY WANT TO WAIT A MINUTES. UTE.

THAT DOESN'T HAVE FAT ON IT, DOES IT?

NO. I OK THE FAT OFF OF ALL OF

THERE'S THE RIGHT ONE.

I WANT TO HEAR IF YOU SAY IT'S COOT-A-LICIOUS.

LET'S GET THIS BLOWED. DO  WE DOHAVE TO BLOW IT.

I HAVE TO TELL YOU I WA PLEASANTLY SURPRISED.

WHERE'D YOU COME UP WITH THIS?

WE WERE JUST HUNTING AND SOMENDS SAID COOT WAS GOOD AND I  I DON'T KNOW HOW TO GET SOME COOT AND SOMEONE VOLUNTEERED TO GET US SOME COOT.

HERE GOES.

HERE GOES.

YOU'RE AMAZIN IT IS GOOD.

DID YOU TRY SOME OF THAT?

I DI

ISN'T IT GOOD?

IT IS GOOD.  TRY IT SOMETIME AND I WANT YOU TO REMEMBER THAT JUST CAUSE IT KINDA SOUNDSIC /KEU IT MIGHT BE GOOD. THIS IS REAL SIMPLE TO DO. I'VE HEARD PEOPLE THAT TOOK COOT AND MALIKE, H'ORDERVES AND PUT THE BACON AROUND M LIKE THAT LIKE YOU DO DUCK AND MALL  LARD AND  THINGS LIKE THAT. WHAT WE DID WAS THIS LITTLE POT WAS  8 COOT BREASTS, THEN BROWNED SOME BACON, TOOK THAT OUT, FLOURED OR COOT AND BROWNED THAT, COOKED OUR ONIONS 'TIL THEY GOT SOFT, THEN PUT ALL THE REST OF THE INGREDIENTS IN THERE, PUT THE COOT BACK IN THERE, THE BACON, AND LET IT SIMMER FOR ABOUT AN HOUR AND LET IT GET REALLY TENDER AND COOK IT UP AND SERVE IT OVER RICE OR NOODLES AND YOU'VE GOT COOT-A-LICIOUS SO NEXT COOK BOOK.L GO IN YOUR

ALL RIGHT. YOU DIDN'T SAY MM, MM.

MM.

TRY IT, I THINK YOU'LL KE IT.

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