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Cooking on the Wildside August 2012

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Hearty Venison Lasagna

  • 1 lb. ground venison
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • ¼ cup fresh parsley, chopped
  • 2 tsp. Italian seasoning
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 28oz. can diced tomatoes
  • 1 14oz. can Italian-style tomatoes
  • 1 8oz. can tomato sauce
  • 1 6oz. cans tomato paste
  • 1 16oz. carton cottage cheese
  • ½ cup parmesan cheese
  • 1 16oz. carton ricotta cheese
  • 1 egg, slightly beaten
  • 1 8oz. package lasagna noodles, cooked el dente
  • 2 cups provolone cheese, shredded

Spray deep skillet or kitchen oven with vegetable spray. Brown venison. Add onion and garlic and continue to cook about 5 minutes. Add half of the parsley, Italian seasoning, salt, black pepper, diced tomatoes, Italian-style tomatoes, tomato paste and tomato sauce. Return venison to skillet, mix well and simmer for 30 minutes. Combine remaining parsley, cottage cheese, parmesan cheese, ricotta and egg.

Spray large baking dish with vegetable spray. Spread about 1 cup meat/tomato mixture on bottom of dish. Make layer of noodles, layer of ½ cottage cheese mixture, layer of ⅓ meat/tomato mixture, and ¾ cup provolone. Repeat layers. Add layer of noodles and remaining meat/tomato mixture. Cover with foil and bake at 350-degrees for one hour. Uncover, sprinkle with remaining provolone cheese. Bake until cheese is melted. Let set for 10 minutes before serving.

Balsamic Tomatoes & Basil

  • 3 tomatoes
  • ⅓ cup fresh basil
  • ⅓ cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • Salt & pepper to taste

Thickly slice tomatoes and put in shallow serving dish. Chop basil and sprinkle over tomatoes. Drizzle olive oil and balsamic vinegar over tomatoes and basil. Lightly salt and pepper. Serve with hard crusty bread to sop up the juice.

Chocolate Turtle Cupcakes

  • 1 box brownie mix
  • 2 eggs
  • ½ cup canola oil
  • 3 Tbsp. water
  • 12 caramels
  • ½ cup chopped pecans

Combine brownie mix, eggs, oil and water. Spoon ½ mixture into lined muffin tin. Place a caramel in each cupcake. Cover with remaining half of mix. Sprinkle chopped pecans on top of each cupcake. Bake at 350-degrees for 25 to 30 minutes or until toothpick inserted comes out clean.

Transcript

PHYLLIS SPEER:  JOHN, ARE YOU IN FOR A TREAT TODAY!

JOHN PHILPOT:  SUITS ME!

PHYLLIS SPEER:  YES. LET ME TELL YOU WHAT ALL WE'RE FIXING. FIRST OF ALL, VENISON LASAGNA, AND IT'S YOUR REAL HARDEY LASAGNA. SIMPLE INGREDIENTS, BUT, MAN, IT'S LARRAPIN.

JOHN PHILPOT:  VENISON, LASAGNA. I LIKE VENISON, AND I LIKE LASAGNA.

PHYLLIS SPEER:  THERE YOU GO. TO GO WITH THAT, I DON'T KNOW IF I'VE FIXED THIS WITH YOU BEFORE, SO IT WILL BE INTERESTING. THIS IS A TOMATO AND BASIL SALAD, BUT IT'S GOT A BING TO IT! GOT A DIFFERENT TASTE.

JOHN PHILPOT:  YOU ARE GOING TO GET A BING OUT OF BASIL?

PHYLLIS SPEER:  NO, YOU ARE GOING TO.

JOHN PHILPOT:  YEAH.

PHYLLIS SPEER:  I FORGET WHAT IT'S CALLED. BUT IT'S GOT SOME BINGES IN THERE! AND THEN THE LAST DISH WE'LL MAKE ARE TURTLE CUPCAKES. AND THEN YOU ARE GOING TO GET TO HELP ME MAKE THOSE, AND THERE IS THIS LITTLE SECRET THAT GOES RIGHT IN THE MIDDLE OF THE CUPCAKE, AND IT'S FUN TO DO YOU ARE GOING TO LIKE THEM, TOO. YOU'VE HEARD OF TURTLE SOUP AND TURTLE THIS, NOW IT'S TURTLE CUPCAKES. WE BETTER GET STARTED.

JOHN PHILPOT:  OKAY.

PHYLLIS SPEER:  I'VE TAKEN A POUND OF GROUND VENISON, AND BROWNED IT. THEN WE ADD A CHOPPED-UP ONIO ONION. THIS IS A SWEET ONION. SO IT DOESN'T MAKE ME CRY SO BAD THAT I COULDN'T STAND IT AND THEN THIS IS FOUR CLOVES OF GARLIC.

JOHN PHILPOT:  THAT WILL MAKE YOU CRY.

PHYLLIS SPEER:  OH, THAT MAKES YOU HEALTHY. FOR YOUR CARDIOLOGIST, THIS MAKES UP FOR ALL OF THE BUTTER AND STUFF THAT WE USE BECAUSE WE USE GARLIC.

JOHN PHILPOT:  IT'S GOOD FOR YOUR SINUSES, AND GOOD FOR LOTS OF SPINNINGS.

PHYLLIS SPEER:  THAT'S RIGHT. YOU PUT THAT IN THERE, AND THEN WE'RE GOING TO SIMMER THAT FOR ABOUT FIVE MINUTES. YOU JUST WANT THOSE ONIONS TO START GETTING SOFT. AND THEN WE ADD ALL OF THE TOMATO. THIS IS A BIG CAN OF DICED TOMATOES.

JOHN PHILPOT:  YOU ARE GOING TO ADD IT ALL RIGHT IN THAT SPOT.

PHYLLIS SPEER:  YES. NOW, LET ME TELL YOU WHAT YOU CAN DO. IF YOU DON'T HAVE TIME TO DO THE SAUCE FROM SCRATCH, BECAUSE THAT'S WHAT WE'RE DOING, THE SAUCE FROM SCRATCH, BUY A JAR OF THAT ALREADY-MADE SAUCE THAT'S GOT CHUNKY TOMAT TOMATOES IN IT, AND DON'T TELL ANYONE.

JOHN PHILPOT:  THE TOMATO BASIL SAUCE?

PHYLLIS SPEER:  OR JUST THE TOMATO SAUCE THAT'S GOT CHUNKY BITS OF TOMATO AND STUFF IN IT, LIKE THAT. AND THEN DON'T TELL ANYONE. SO THAT WAY YOU JUST BROWN YOUR MEAT --

JOHN PHILPOT:  YOUR SECRET IS SAFE WITH US.

PHYLLIS SPEER:  THAT'S RIGHT! YOU BROWN YOUR MEAT, YOU PUT YOUR ONIONS AND GARLIC IN THERE, AND THEN YOU ADD THE CANNED SAUCE. BUT WE'RE MAKING OURS FROM SCRATCH. SO WE'VE USED A BIG CAN OF DICED TOMATOES. AND THEN WE'RE USING THIS SIZE OF ITALIAN RECIPE TOMATOES. AND THESE ARE STEWED.

JOHN PHILPOT:  THAT'S A GOOD IDEA.

PHYLLIS SPEER:  WELL, I KNEW IT WAS A GOOD IDEA!

JOHN PHILPOT:  IT'S A GOOD IDEA! (LAUGHTER)

PHYLLIS SPEER:  AND THEN A CAN OF TOMATO SAUCE, JUST PLAIN TOMATO SAUCE, AND THEN A CAN OF TOMATO PASTE. AND IF YOU'VE NEVER DONE THIS, THIS IS THE WAY THAT I -- YOU KNOW HOW YOU OPEN TOMATO PASTE AND YOU JUST TRY TO GET ALL OF IT OUT?

JOHN PHILPOT:  IT NEVER COMES OUT.

PHYLLIS SPEER:  PUT IT ON A THING LIKE THAT, YOU OPEN BOTH ENDS --

JOHN PHILPOT:  WELL, IS THAT SLICK AS CAN BE?

PHYLLIS SPEER:  YEP! OPEN BOTH ENDS AND SCOOT IT RIGHT OUT WITH THE LID ON ONE END. WHAT DO YOU THINK ABOUT THAT?

JOHN PHILPOT:  YOU COULD HAVE MADE A CURL ON THE TOP OF THAT. (LAUGHTER)  WHY DO YOU PUT IN TOMATO TOS SAUCE, TOMATO PASTE, AND TOMATOES STEWED AND DICED?

PHYLLIS SPEER:  BECAUSE IT'S FOUR DIFFERENT FLAVORS. STOW MAY TOE PASTE IS A CONCENTRATED RICH FLAVOR. TOMATO SAUCE IS A ONE-STEP RIGHT ABOVE THAT AND THEN THE DICED TOMATOES AND THE STEWED TOMATOES ITALIAN STYLE GIVE IT TEXTURE AND SOME FLAVOR BECAUSE IT HAS SOME SPICES IN IT. AND THEN WE'RE GOING TO PUT, OH, A COUPLE OF TEASPOONS OF ITALIAN SEASONING. TWO TABLESPOONS OF FRESH PARSELY.

JOHN PHILPOT:  OKAY.

PHYLLIS SPEER:  AND THEN WE'RE GOING TO TURN THAT DOWN TO SIMMER. AND WE'RE GOING TO PUT A LID ON THIS, AND WE'RE GOING TO LET THIS SIMMER FOR ABOUT 30 MINUTES. TO MAKE OUR SAUCE.

JOHN PHILPOT:  ARE YOU CALLING THIS THE SAUCE?

PHYLLIS SPEER:  THIS IS PART OF THE SAUCE. THIS IS THE SAUCE. PART OF THE SAUCE. THIS IS THE SAUCE. ♪

PHYLLIS SPEER:  JOHN, WHILE THIS IS SIMMERING, WE'RE GOING TO MAKE THE SALAD.

JOHN PHILPOT:  YOU'VE GOT TO PUT THE LID ON IT BECAUSE IT WILL BOIL DRY, RIGHT?

PHYLLIS SPEER:  YOU ARE JUST SIMMERING, BECAUSE ALL OF THE TOMATOES AND EVERYTHING IS COOKED, YOU JUST WANT THE FLAVORS TO BLEND. I AM GOING TO PUT THIS OVER HERE. WOULD YOU GET THE BOWL FOR THE SALAD RIGHT THERE? IT'S GOT ALL OF THE GOODIES IN IT.

JOHN PHILPOT:  THE WHOLE THING?

PHYLLIS SPEER:  THE WHOLE THING! THE WHOLE KIT AND CABOODLE. THAT'S WHAT WE'RE GOING TO MAKE THEM IN THIS IS ONE OF THOSE REAL EASY THINGS TO DO, TOO.

JOHN PHILPOT:  THIS IS THE SALAD.

PHYLLIS SPEER:  I AM TRYING TO MAKE ALL OF THIS STUFF EASY SO YOU CAN GO HOME. DO YOU LIKE BASIL?

JOHN PHILPOT:  OH, GOSH, YEAH.

PHYLLIS SPEER:  I LOVE BASIL.

JOHN PHILPOT:  DO YOU THINK BASIL SMELL AS LITTLE BIT LIKE MINT?

PHYLLIS SPEER:  YEAH, SOMEWHAT.

JOHN PHILPOT:  A LITTLE BIT.

PHYLLIS SPEER:  NOW THIS, IS OUR BOWL. IF YOU CAN PICK A TIME OF THE YEAR WHEN YOU CAN GO TO THE FARMER'S MARKET, AND BUY REALLY GOOD TOMATOES, OR THIS DISH IS ACTUALLY THE BEST MADE IN THE SUMMERTIME WHEN YOU'VE GOT YOUR OWN FRESH TOMATOES, OR YOU'VE GOT, YOU KNOW, YOU CAN GO TO THE FARMER'S MARKET, OR YOU CAN ACTUALLY BUY, YOU KNOW, REAL TOMATOES. NOT THOSE HOT HOUSE ONES THAT DON'T TASTE LIKE ANYTHING. BUT YOU CAN BUY BASIL IN THE SUPERMARKET ANYMORE YEAR-ROUND FRESH. SO THAT WOULD ACTUALLY -- THIS DISH YOU COULD PROBABLY TAKE THOSE AND PUT TOMATOES AND SOUP THEM UP.

JOHN PHILPOT:  I BET YOU COULD BUY ALMOST ANYTHING WE'VE GOT HERE AT A FARMER'S MARKET.

PHYLLIS SPEER:  THIS IS BALSAMIC VINEGAR AND BASIL TOMATOES.

JOHN PHILPOT:  THEY'RE WILD AND CRAZY!

PHYLLIS SPEER:  AREN'T THEY PRETTY? YOU WANT TO MAKE THICK SLICES. SO WE'LL SLICE TWO OR THREE DIFFERENT KINDS. AND THIS RECIPE IS SO SIMPLE THAT THERE'S REALLY LOT -- LOOK, NOW, SEE. YOU'VE GOT TO ADMIT THAT'S PRETTY.

JOHN PHILPOT:  IT REALLY IS. I WONDER WHAT THE VARIETY ON THAT TOMATO IS?

PHYLLIS SPEER:  MY FRIENDS AT THE FARMER'S MARKET, I THINK THAT THIS ONE HAS GOT A BIG LONG NAME, AND I CAN NEVER --

JOHN PHILPOT:  WELL, IT'S GOT FLUTED FLESH. (LAUGHTER)

PHYLLIS SPEER:  I KNOW. LOOKS LIKE FLOWERS ARE IN THERE. FLUTED FLESH.

JOHN PHILPOT:  YEP.

PHYLLIS SPEER:  OH, LOOK AT THIS ONE THIS, IS A BIG ONE.

JOHN PHILPOT:  YEAH, AND LOOK AT THE FLUTES.

PHYLLIS SPEER:  WE'LL JUST CUT THIS OUT. AREN'T THEY PRETTY?

JOHN PHILPOT:  BEAUTIFUL!

PHYLLIS SPEER:  BUT YOU ARE JUST GOING TO LOVE THIS, AND IT'S A GREAT WAY TO -- AND HAVE YOU EVER GROWN BASIL?

JOHN PHILPOT:  NO.

PHYLLIS SPEER:  IT'S ONE OF THE EASIEST HERBS TO GROW. IT WON'T WINTER OVER. LET'S PUT PINK ONES IN THERE. BUT YOU CAN ACTUALLY GROW IT IN A POT IN YOUR HOUSE YEA YEAR-ROUND. IT'S REAL EASY. MY SUGGESTION IS NOT TO GROW -- NOT TO TRY TO GROW IT FROM SEED. IT'S JUST A LOT EASIER IF YOU JUST BUY THE PLANT IN THE SPRINGTIME.

JOHN PHILPOT:  YEAH. LET SOMEBODY ELSE SPROUT THEM FROM SEED, AND THEN GET THEM TO GROW.

PHYLLIS SPEER:  LET SOMEBODY ELSE GET THAT STARTED FOR YOU.

JOHN PHILPOT:  YEAH. SO YOU ARE GOING TO COVER THE WHOLE BOTTOM OF THIS WITH TOMATO?

PHYLLIS SPEER:  YES. WITH ONE LAYER YOU WANT TO COVER THE BOTTOM OF YOUR -- YOU KNOW, YOU CAN MAKE IT AS BIG OR AS LITTLE AS YOU HAVE AND WANT.

JOHN PHILPOT:  PHYLLIS, I AM JUST ABSOLUTELY FASCINATED BY HOW PRETTY THOSE THINGS ARE.

PHYLLIS SPEER:  I KNOW. I WILL TRY TO FIND OUT THE VARIETY. WELL, I WON'T TRY TO, BUT I WILL FIND OUT THE VARIETY, AND THEN WE CAN PUT IT ON THE WEBSITE. AND THEN PEOPLE CAN KNOW. OR IN THE NEWSLETTER.

JOHN PHILPOT:  OKAY.

PHYLLIS SPEER:  SO I BELIEVE THAT WE CAN GET ONE MORE IN THERE IF WE TRIED. LOOK AT THIS LITTLE BITTY ONE.

JOHN PHILPOT:  THAT LITTLE SWEET THING.

PHYLLIS SPEER:  LITTLE SWEET THING.

PHYLLIS SPEER:  LITTLE SWEET THING.

JOHN PHILPOT:  BOY, THEY REALLY MAKE THE REGULAR TOMATO LOOK A LITTLE --  (LAUGHTER)  -- A LITTLE --

PHYLLIS SPEER:  THEY DO DON'T THEY?

JOHN PHILPOT:  UH-HUH. THEY'RE SHYING AWAY FROM EACH OTHER.

PHYLLIS SPEER:  AND I DO WANT YOU TO KNOW THAT I DID WASH THESE.

JOHN PHILPOT:  DID YOU?

PHYLLIS SPEER:  YEAH.

JOHN PHILPOT:  FOR A CHANGE.

PHYLLIS SPEER:  YEAH. I THOUGHT THAT MAYBE YOU ALREADY HAD YOUR FIBER FOR THE DAY.

JOHN PHILPOT:  UH-HUH, YEAH.

PHYLLIS SPEER:  NOW, THEN WHAT WE DO IS YOU TAKE AND I AM GOING TO PUT THESE BACK IN HERE. AND THEN WHAT YOU DO IS TAKE ABOUT A QUARTER CUP BASIL, NO NOW, IN MY OPINION, YOU CAN'T HAVE TOO MUCH BASIL. AND I WANT TO TELL YOU SOMETHING ABOUT THE BASIL, TOO. TRY TO GET THE -- TRY NOT TO USE THE BASIL WHERE THE FLOWER STEM IS ALREADY COMING UP BECAUSE YOU WILL FIND THAT IT'S A LOT STRONGER AND A LITTLE MORE BITTER. SO IF YOU CAN GET IT --

JOHN PHILPOT:  GET IT DOWN TO THE STEM A LITTLE BIT.

PHYLLIS SPEER:  WHERE THE FLOWER STEMS. AND IF YOU KEEP PINCHING BASIL BACK, IT WILL JUST KEEP GROWING AND BUSHING OUT. AND THEN ANOTHER LITTLE TRICK IS --

JOHN PHILPOT:  THIS IS WHAT?

PHYLLIS SPEER:  THIS IS BASIL. I JUST GOT SOME OFF BECAUSE I WAS GOING TO SHOW YOU A LITTLE TRICK. IF YOU WILL JUST PILE --

JOHN PHILPOT:  STACK THEM!

PHYLLIS SPEER:  UH-HUH. RIGHT ON TOP OF EACH OTHER, AND THEN KIND OF TROLL IN A -- ROLL IT IN A LITTLE CURL, CUT THE STEMS OFF, AND THEN CUT IT JUST LIKE THAT, IT MAKES REALLY THIN LITTLE SLICES THAT ARE JUST RIGHT. THEY'RE JUST RIGHT FOR EATING AND PUTTING ON YOUR SALAD.

JOHN PHILPOT:  PHYLLIS, DID YOU EVER TRY A PRINCE ALBERT?

PHYLLIS SPEER:  I BET I COULD HAVE DONE IT, THOUGH. WE'LL TRY THAT SOME TIME. AND THEN YOU SPRINKLE THE BASIL JUST LIKE THAT, AND THEN WHAT I LIKE TO DO IS ADD MY SALT A LITTLE BIT OF SALT.

JOHN PHILPOT:  YOU HAVE TO SQUEEZE THE BASIL A LITTLE BIT TO RELEASE THE FLAVOR?

PHYLLIS SPEER:  WHEN YOU CUT IT, IT DOES. YOU CAN ALREADY SMELL THAT. AND THEN YOU DRIZZLE IT YOU DRIZZLE BALSAMIC VINEGAR, IT'S SO GOOD, I COULD DRINK THIS STUFF. DRIZZLE IT ON THERE. I THINK THAT ON THE RECIPE I PUT AMOUNTS.

JOHN PHILPOT:  IT LOOKS LIKE WORST SHIRE SAUCE.

PHYLLIS SPEER:  ISN'T IT GOOD? YOU KNOW WHAT? I'VE GOT SOME OLIVE OIL RIGHT HERE. THE BEST -- AND THEN YOU JUST DRIZZLE OLIVE OIL OVER THIS. NOW, YOU WANT THESE TO SET, OH, PROBABLY AT LEAST AN HOUR BECAUSE THEY GET BETTER. AND THEN I'M GOING TO SHOW YOU A TRICK AFTER THEY'VE SETTLED, AND YOU GET TO COME BACK AND EAT THEM. NOT ONLY ARE THE TOMATOES AND THINGS DELICIOUS, BUT THE BEST THING IS TO TAKE A GOOD PIECE THINGS DELICIOUS, BUT THE BEST THING IS TO TAKE A GOOD PIECE OF BREAD AND SOP THAT JUICE. ♪ ♪

PHYLLIS SPEER:  ARE YOU READY TO HELP ME FIX THIS UP LASAGNA?

JOHN PHILPOT:  YEP, YEP, YEP.

PHYLLIS SPEER:  ALL RIGHT. WE'VE GOT THE TOMATOES AND STUFF, AND THEY'RE GOING GOOD. NOW WE'RE GOING TO MAKE THE CHEESY PART. THE FIRST THING THAT DO YOU IS WE'RE GOING TO DUMP, OH, A 1 16-OUNCE CARTON OF COTTAGE CHEESE. COTTAGE CHEESE. AND THEN WE HAVE RICOTTA CHEESE.

JOHN PHILPOT:  RICOTTA!

PHYLLIS SPEER:  OR RICOTTA CHEESE, WHATEVER YOU WANT TO CALL IT. THAT'S KIND OF THE WAY THAT WE HILLBILLIES SAY IT. (LAUGHTER)

JOHN PHILPOT:  MY ITALIAN ACCENT IS NOT GETTING THERE AS EASY.

PHYLLIS SPEER:  OH, I DON'T KNOW, IT WAS PRETTY GOO GOOD. AND THEN WE'RE GOING TO PUT A ABOUT A HALF A CUP OF GRATED FARM SAWN. AND THEN THE REST OF OUR PARSELY WHICH IS TWO MORE TABLESPOONS OF PARSELY. AND ONE EGG. HOPEFULLY I DIDN'T GET ANY SHELLS IN THERE.

JOHN PHILPOT:  WANT TO EAT SOME MORE STUFF, EAT SOME MORE SHELLS.

PHYLLIS SPEER:  THAT GIVES THE MOST FIBER, HUH?

JOHN PHILPOT:  THAT'S IT!

PHYLLIS SPEER:  AND THEN WE JUST MIX THAT UP LIKE THAT. NOW, I'VE ALREADY COOKED THE LASAGNA NOODLES, AND WHAT I LIKE TO DO, YOU KNOW, TO COOK THEM AHEAD OF TIME, I LIKE TO STICK THEM BACK IN COLD WATER, BECAUSE IT KEEPS THEM FROM STICKING TOGETHER.

JOHN PHILPOT:  I AM GLAD YOU SAID THAT. MY HEART ALMOST STOPPED WHEN YOU REACHED IN THERE. I THOUGHT, MY GOODNESS! SHE WILL BRING BACK A BUNCH OF BONES.

PHYLLIS SPEER:  AND THEN I JUST KIND OF DO LIKE THAT TO GET THE WATER OFF OF THEM. BUT THE FIRST THING THAT WE'RE GOING TO DO IS -- THERE IS OUR TOMATO SAUCE, AND IT'S HOMEMADE, SO YOU ARE GOING TO LIKE IT A LOT BETTER. OH, WE'RE GOING TO PUT MAYBE ABOUT THAT MUCH IN THE BOTTOM. IN THE BOTTOM OF YOUR LASAGNA PAN.

JOHN PHILPOT:  KIND OF SPREAD IT OUT.

PHYLLIS SPEER:  WHAT I LIKE TO DO IS COAT IT WITH OLIVE OIL.

JOHN PHILPOT:  IT'S NOT REALLY COVERED, Y'ALL.

PHYLLIS SPEER:  JUST MAKE AS BUSINESS FOR IT. BECAUSE THE NEXT THING YOU WILL DO IS PUT DOWN YOUR NOODLES. IF YOU PUT THEM ON THE BASE THERE, IT KIND OF WOULD STICK.

JOHN PHILPOT:  I SEE YOU WHY ARE PUTTING IT IN COLD WATER.

PHYLLIS SPEER:  YEAH. THAT WAY THEY DON'T STICK TOGETHER, AND THEY'RE A LOT EASIER TO WORK WITH. THEN WE'RE GOING TO PUT A LAYER --

JOHN PHILPOT:  JUST ONE LAYER?

PHYLLIS SPEER:  AT THIS POINT WE'LL PUT A LAYER OF THOSE NOODLES.

JOHN PHILPOT:  IS THIS CAN PAN CALLED A LASAGNA PAN? I MEAN, THREE STRIPS FITS IN THERE.

PHYLLIS SPEER:  I THINK I AM JUST LUCKY. (LAUGHTER)  AND THEN WE'RE GOING TO PUT MORE MEAT SAUCE.

JOHN PHILPOT:  THAT'S MORE.

PHYLLIS SPEER:  SOME MORE.

JOHN PHILPOT:  THAT'S MORE THAN YOU HAD ON THE BOTTOM.

PHYLLIS SPEER:  RIGHT. BUT YOU'VE GOT TO REMEMBER THAT THE MAIN INGREDIENT, YOU KNOW, OF THIS THE MEAT AND THE TOMATO CAUSE IS KIND OF REALLY GOOD, BUT IT'S NOT THE MAIN THING. IT'S ALL OF THESE CHEESES.

JOHN PHILPOT:  YOU CALL IT SECONDARY TO THE CHEESES.

PHYLLIS SPEER:  RIGHT. AND THEN WE'RE GOING TO LAYER THE -- A LAYER OF THIS CHEESE MIXTURE. AND THEN WE'RE GOING TO KIND OF DO THAT LIKE THAT. AND I'VE GOT ANOTHER SPREADER RIGHT HERE THAT -- AND IT'S NOT AN EXACT SCIENCE. YOU DON'T HAVE TO WORRY TOO MUCH ABOUT IT. YOU DON'T HAVE TO GET IT EXACTLY RIGHT. AND THEN WE'RE GOING TO PUT, OH, ABOUT -- THIS IS PROVOLON PROVOLONE, SMOKED PROVOLONE CHEESE.

JOHN PHILPOT:  SMOKE PROVIDE LOAN!

PHYLLIS SPEER:  UH-HUH. SO WE'RE GOING TO PUT

JOHN PHILPOT:  WHAT DOES THAT TASTE LIKE?

PHYLLIS SPEER:  HAVE A LITTLE TASTE. YOU WILL LOVE IT. THEN WE COME BACK WITH ANOTHER LAYER OF NOODLES.

JOHN PHILPOT:  ANOTHER LAYER OF THE SAUCE.

PHYLLIS SPEER:  ANOTHER LAYER OF THE SAUCE. ACTUALLY, WHAT YOU END UP WITH LIKE THREE LAYERS OF THE TOMATO MEAT SAUCE, AND THEN TWO LAYERS OF THIS CHEESE MIXTURE. AND THEN TWO LAYERS OF CHEESE.

JOHN PHILPOT:  THAT'S GOING TO BE --

PHYLLIS SPEER:  THAT'S GOING TO BE PERFECT, ISN'T IT?

JOHN PHILPOT:  AND IT WILL LOOK NICE.

PHYLLIS SPEER:  WE DON'T PUT ANYMORE CHEESE ON IT UNTIL IT'S ALMOST DONE. AND WE'LL PUT A LAST LAYER OF CHEESE TO MELT WHEN IT'S DONE. WE'RE GOING TO COVER THIS WITH ALUMINUM FOIL, AND THEN WE'RE GOING TO HAVE TO PUT IT IN THE OVEN TO COOK ABOUT AN HOUR.

JOHN PHILPOT:  OKAY.

PHYLLIS SPEER:  SO IF YOU COULD BE SO KIND AS TO OPEN THAT OVEN DOOR, GOOD GRIEF, I THINK THAT WE MAY HAVE TO GET A FORKLIFT. (LAUGHTER)

JOHN PHILPOT:  YOU CAN HANDLE IT?

PHYLLIS SPEER:  72 POUNDS OF LASAGNA, BOY, I HOPE THAT YOU ARE HUNGRY! (LAUGHTER)  I AM GOING TO SET THIS TIMER. AND WE'LL GO OVER HERE AND SEE WHO CAN TELL THE BIGGEST LIE.

JOHN PHILPOT:  I BROUGHT MY PANTS WITH THE RUBBER POCKETS IN CASE I AM NOT QUITE HUNGRY ENOUGH TO HANDLE ALL OF THAT.

PHYLLIS SPEER:  THAT WILL WORK. (LAUGHTER) WORK. (LAUGHTER)

PHYLLIS SPEER:  OKAY, JOH JOHN, COME ON IN HERE. HERE ARE ALL OF THESE LITTLE TURTLES, I ALREADY SKINNED THEM FOR YOU.

JOHN PHILPOT:  THAT'S NOT WHAT I WAS EXPECTING TO SEE. SPEAR THOSE ARE LITTLE TURTLE TURTLES.

JOHN PHILPOT:  ARE THEY CARAMELS?

PHYLLIS SPEER:  THEY'RE CARAMELS.

JOHN PHILPOT:  WHEN I WAS A BOY THAT WAS A RADIO SERIES ON, BOBBY BENSON ON THE BRB RANCH BOYS, AND HE WAS SPONSO SPONSORED BY KRAFT. AND HE COULDN'T SAY EITHER ONE.

PHYLLIS SPEER:  SOME PEOPLE SAY CARAMEL.

JOHN PHILPOT:  HE CALLED IT CRAMELS. (LAUGHTER)

PHYLLIS SPEER:  THIS IS ANOTHER EASY RECIPE, BUT FUN. YOU WILL WANT TO REMEMBER THIS ONE. IF YOU WANT TO KIND OF IMPRESS PEOPLE, YOU CAN DO THIS AND IT'S TOO EASY.

JOHN PHILPOT:  TURTLE CUPCAKES?

PHYLLIS SPEER:  FIRST THING IS A BOX OF BROWNIE MIX. I LIKE TO GET THE ONES WITH THE HERSHEY KISSES AND ALL OF THE EXTRA STUFF IN THERE.

JOHN PHILPOT:  FIRST THING IS GO AHEAD AND DUMP THE WHOLE THING, PACKAGE AND ALL, BECAUSE IT WILL FALL OUT, AND IF YOU DUMP IN THE BOWL WITH THAT IN MIND YOU WON'T SPILL IT EVERYWHERE.

PHYLLIS SPEER:  THEN WE'RE GOING TO PUT THREE EGGS, AND IF YOU DO THE MIX -- OOPS, I ABOUT LOST THAT ONE. IF DO YOU IT LIKE ON THE BOX, IT ONLY SAYS TWO EGGS, BUT WE'RE GOING TO PUT THREE EGGS.

JOHN PHILPOT:  WHY?

PHYLLIS SPEER:  IT MAKES THEM MORE MOIST, AND MORE LIKE --

JOHN PHILPOT:  GOOEY.

PHYLLIS SPEER:  YEAH. AND THEN WE'LL ADD TWO TABLESPOONS OF WATER -- NO, THREE TABLESPOONS OF WATER. I FORGOT MY RECIPE.

JOHN PHILPOT:  FIRST TIME YOU HAVE USED WATER IN ANYTHING. (LAUGHTER)

PHYLLIS SPEER:  AND A HALF A CUP OF OIL?

JOHN PHILPOT:  OLIVE OIL?

PHYLLIS SPEER:  THIS IS CANOLA. I WAS THINK BEING YOUR HEART. I AM TRYING TO TAKE CARE OF YOU. IT DOESN'T MATTER THAT IT HAS THREE

PHYLLIS SPEER:  MIX THIS UP.

PHYLLIS SPEER:  MIX THIS UP.

JOHN PHILPOT:  THAT TAKES

JOHN PHILPOT:  I'VE FOUND SOMETHING AT LONG LAST I AM QUALIFIED FOR.

PHYLLIS SPEER:  IT'S ONLY TAKEN HOW MANY YEARS, AND FINALLY HE IS HELPING TO COOK! (LAUGHTER)

JOHN PHILPOT:  DON'T TELL ANYBODY!

PHYLLIS SPEER:  WE WON'T TELL ANYONE. YOU ARE GETTING BEHIND ON YOUR JOB THERE.

JOHN PHILPOT:  I HAVE TO CATCH UP WITH MY SQUARES HERE.

PHYLLIS SPEER:  THIS IS A REAL FUN THING TO DO. THESE STAY REAL MOIST. THESE ARE GOOD TO MAKE AHEAD FOR PICNICS, OR TO MAKE AHEAD FOR CAMPS. I AM GOING TO GO BACK AND COVER ALL OF THESE UP. I TELL YOU WHAT YOU CAN DO TAKE THIS LITTLE PACKAGE OF PECANS, AND JUST SPRINKLE A FEW PECANS ON TOP.

JOHN PHILPOT:  OKAY.

PHYLLIS SPEER:  NOW YOU WON'T HAVE TO REACH OVER ME.

JOHN PHILPOT:  PHYLLIS, YOU KNOW WHAT? WOULD YOU HAVE MADE AN OUTSTANDING INDUSTRIAL ENGINEER.

PHYLLIS SPEER:  WE'RE G GOING TO PUT THESE IN A 35 350-DEGREE OVEN FOR ABOUT 2 25-30 MINUTES. JUST UNTIL YOU CAN STICK A TOOTHPICK IN THEM. AND THEN, LOOK HERE. AND THEN YOU ARE GOING TO TASTE SOMETHING THAT IS AND THEN YOU ARE GOING TO TASTE SOMETHING THAT IS LARRAPIN! ♪

PHYLLIS SPEER:  OKAY! MAN, DOES THAT LOOK GOOD! 'S JUST GOING TO PUT THE FINISHING TOUCHES ON THIS LASAGNA. I AM GOING TO SPRINKLE THE REST OF THIS CHEESE, AND YOU JUST WANT TO PUT IT BACK IN THE OVEN JUST LONG ENOUGH TO MELT THIS CHEESE AND THEN WE THE OVEN JUST LONG ENOUGH TO MELT THIS CHEESE AND THEN WE WILL BE READY TO EAT!

PHYLLIS SPEER:  AS SOON AS YOUR LASAGNA IS DONE, YOU WANT TO TAKE IT OUT OF THE OVEN AND LET IT SIT FOR AT LEAST 10 MINUTES. THAT ALLOWS IT TO COOL DOWN, AND ALLOWS THE FLAVORS AND THINGS TO MELD TOGETHER. AND BESIDES THAT, JOHN HAS ABSOLUTELY REFUSED TO EAT HOT CHEESE ANYMORE. SO I HAD TO DO THAT ANYWAY. HERE WE GO, JOHN. LOOK THERE, I HOPE THAT YOU ARE HUNGRY! I HOPE THAT YOU ARE HUNGRY.

JOHN PHILPOT:  THAT IS BEAUTIFUL.

PHYLLIS SPEER:  LOOK AT THAT. ARE YOU READY TO TASTE?

JOHN PHILPOT:  OH, YES, GOODNESS.

PHYLLIS SPEER:  THERE IS JUST A LITTLE BIT OF SMOKE COMING OUT OF THAT. , THAT'S COOLED OFF. AREN'T YOU GLAD I LET IT COOL OFF FOR 10 MINUTES?

JOHN PHILPOT:  THERE IS THE LASAGNA. PHYLLIS, HOW ABOUT 10 MORE?

PHYLLIS SPEER:  VENISON LASAGNA, AND THESE ARE BALSA BALSAMIC VINEGAR TOMATO AND BASIL.

JOHN PHILPOT:  WE CALL IT A SALAD.

PHYLLIS SPEER:  YES. AND HERE IS A PIECE OF BREAD, BECAUSE AS SOON AS THE CAMERAS ARE OFF, I WANT YOU TO TEAR THAT BREAD AND SOP THIS JUICE.

JOHN PHILPOT:  I CAN'T DO IT WITH THE CAMERAS ON, RIGHT? IT'S ILL-MANNER ED.

PHYLLIS SPEER:  YOU GO FOR IT! (LAUGHTER)  I AM GOING TO COME AROUND AND HAVE MYSELF A BITE. THIS IS THE FIRST TIME THAT I AM EVER --

JOHN PHILPOT: YOU AND I HAVE EVER SAT DOWN AT MEAL TOGETHER.

PHYLLIS SPEER:  THAT'S RIGHT. WE DON'T USUALLY THIS MAY BE THE FIRST TIME THAT YOU HAVE SAT DOWN TO EAT.

JOHN PHILPOT:  YEAH!

PHYLLIS SPEER:  SO WHILE YOU ARE TASTING, I AM GOING TO DISH ME UP A BITE, AND THEN YOU JUST TELL ME WHAT YOU THINK ABOUT IT.

JOHN PHILPOT:  I AM GOING TO FLATTEN THAT DUDE OUT. (LAUGHTER)  AND, YOU KNOW, I CUT PUT THOSE TOMATOES ON TOP OF IT.

PHYLLIS SPEER:  YOU THINK THAT WOULD COOL? MAYBE WE SHOULD TRY THE TOMATO FIRST?

JOHN PHILPOT:  IT WOULD EAT THE TOMATO AND COOL DOWN THE LASAGNA.

PHYLLIS SPEER:  SPEAR DON'T FORGET AS SOON AS YOU GET THROUGH TASTING THAT, YOU'VE GOT THE CUPCAKES, TURTLE CUPCAKES. VENISON LASAGNA, BALSAMIC TOMATOES AND BASIL, AND TURTLE CUPCAKES.

JOHN PHILPOT:  AND THE FINAL JOB OF CARAMEL PLACEMENT I HAVE SEEN.

PHYLLIS SPEER:  DID YOU A I HAVE SEEN.

PHYLLIS SPEER:  DID YOU A REALLY GOOD JOB!

JOHN PHILPOT:  GOLLY! WE'RE GOING TO HAVE A HOUSE FULL OF GUESTS. WE'RE GOING TO HAVE A HOUSE FULL OF GUESTS.

PHYLLIS SPEER:  UH-HUH.

PHYLLIS SPEER:  ISN'T THAT GOOD WHEN IT'S WARM?

JOHN PHILPOT:  MMMMM! COOKING ON THE WILD SIDE FEATURED RECIPES ARE AVAILABLE ON THE WEB AT WWW.AETN.ORG/COOKING ON THE WILD SIDE. OR BY CALLING AETN VIEWER SERVICES AT 1-800-662-2386.

PHYLLIS SPEER:  I AM GOING TO EAT, JOHN. I AM GOING TO SEE IF I CAN DO THIS LIKE JOHN DOES. NOW, JOHN TAKE AS BITE, AND HE HE SAYS, "MMMM."  PHYLLIS, I THINK THIS IS THE BEST THING YOU'VE EVER COOKED!

JOHN PHILPOT:  UH-HUH. THIS IS! DEFINITELY! (LAUGHTER)

PHYLLIS SPEER:  JOHN, JUST SOP THAT RIGHT DMOUN THERE. DID YOU LIKE THE FLAVOR OF THESE TOMATOES?

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