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Cooking on the Wildside August 2013

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Dove Breast Italiano

  • Any number of dove breasts
  • Wishbone Italian Salad Dressing
  • Garlic powder
  • Black pepper
  • Salt
  • Halved and seeded jalapeno peppers
  • Bacon
  • Toothpicks

Cover dove breasts with Italian dressing, and marinate for 3 to 4 hours. Remove from marinade, and split breast along bone. Insert jalapeno half in each slit. Season with garlic powder, salt and pepper, and wrap with ½ slice bacon. Secure bacon with toothpicks. Grill or smoke over indirect heat for 45 minutes or until done to taste.

Rabbit with Mushroom and Sour Cream Sauce

  • 2 rabbits
  • 1 cup flour
  • 1 ½ tsp. garlic powder
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 tsp. garlic powder
  • 1 Tbsp. paprika
  • ½ tsp. pepper
  • Dash of salt
  • 1 large can of mushrooms with juice
  • 1 pint sour cream
  • Flat noodles
  • 1 Tbsp. butter
  • 1 Tbsp. poppy seeds

Cut two rabbits into serving pieces. Mix flour, garlic powder, salt and pepper. Coat rabbit with seasoned flour. Fry in ½ inch oil until brown. Remove rabbit, and drain most of the oil out of the pan. Sauté onions and green peppers. Add mushrooms with juice, paprika, garlic powder, salt and pepper. Return rabbit to pan, and simmer for 1 hour. Remove rabbit, and stir in 1 pint sour cream. Cook noodles, and season with 1 Tbsp. butter and 1 Tbsp. poppy seeds. Place rabbit on flat noodles. Pour sauce over rabbit, and serve.

Light and Cheesy Grilled Trout

  • Whole trout, butterfly cut
  • 1 cup chicken broth
  • 2 tsp. dried tarragon, crumbled
  • 2 cup green onions, chopped
  • 1 ½ cups bread crumbs
  • 1 8 oz. can water chestnuts, drained and sliced
  • ¼ cup red and green peppers, finely chopped
  • 1 cup cheddar cheese
  • Cajun seasoning

Butterfly cut trout. Simmer chicken broth, tarragon and green onions until wilted. Add bread crumbs, water chestnuts and red and green peppers to broth mixture. Add cheese to mixture, sprinkle inside of fish with Cajun seasoning. Stuff mixture into fish and wrap in foil. Grill 20 minutes, 10 minutes on each side.

TRANSCRIPT

CAN YOU BELIEVE IT?

NO.  I CAN'T.

WELL, WE HAVE BEEN DOING THIS FOR YEARS.

WE HAVE.

AND WE'VE HAD A BUNCH OF FUN.

AND WE'VE GONE ALL OVER THE STATE AND COOKED A LOT OF DIFFERENT THINGS.  NOW, YOU HAVE ALL TO SUFFER THROUGH THIS LIKE I AM.  STICK AROUND I THINK YOU'RE GOING TO LIKE IT.

PHYLLIS SPEER FROM THE ARKANSAS FISH AND WILDLIFE COMMISSION IS GOING TO COOK AND SHE CALLS IT DOVE BREAST ITALIANO.  NOW FOR THOSE THAT THOUGHT PHYLLIS SPEER ONLY DOES THE COOKING ON ARKANSAS OUTDOORS YOU'RE DEAD WRONG.  SHE IS AN OVERALL COMPLETE OUT DOORS WOMAN.  SHE WAS ON THE HUNT TODAY.  SHE WAS FIRING HER MUZZLE LOADER AND IT HAD A BARREL ON IT AS LONG AS A RAKE AND FIRE THE THING AND THE WHOLE ROUND  AND SHE WAS SPECTACULAR.

AND I WENT BANG AND BANG AND THEY MISSED MINE WENT KABOOM AND SHE MISSED AGAIN.

YEAH.

IT WAS A FUN HUNT THOUGH. THAT'S THE FIRST TIME I GOT TO DOVE HUNT IT WAS WAS FUN.  IT WAS A SOCIAL THING.  I ALWAYS HAVE TO BE SO QUIET AND STILL AND YOU'RE AFRAID TO BREATHE WITH THE KIND OF HUNTING I DO AND A BUNCH OF WOMEN CHITCHAT.

WE HAD A BUNCH OF DOVE FLYING AND OVER ON YOUR LEFT AND SOUND LIKE A DOG FIGHT.

IT WAS A LOT OF FUN.

IT WAS.

WE WERE SUCCESSFUL AND GOT PLENTY OF COVE TO EAT AND WE WILL SHOW YOU A WAY AND MY FRIEND KEITH WERE TALKING THE OTHER DAY AND SHE GOT THIS RECIPE FROM LORI BROADWELL AND A LOT OF PEOPLE USE BAGON AND YOU DO BUT YOU DO A SPECIAL THING, SO WHAT WE DO IS TAKE DOVE BREASTS AFTER THEY'RE CLEANED AND EVERYTHING AND REMEMBER THE TRUSTY ZIP LOCK BAG.  HOW MANY TIMES HAVE WE USED THIS FOR MARINADES AND FOR CAMPING IT'S WONDERFUL.  I DON'T WANT TO SAY THIS UP HERE BUT ITALIAN DRESSING AND A LOT OF PEOPLE USE THIS ON WILD GAME.  ALL YOU DO IS DUMP IT IN THERE.

AND MARINADE FOR 20, 30, 40 FOR THE DOVE BREASTS?

YEAH.  THAT IS FOUR OR FIVE SO YOU COULD PUT A LOT IN HERE. ZIP IT UP AND LET IT MARINADE AT LEAST THREE OR FOUR HOURS BUT THERE IS NOTHING WRONG WITH LEAVING IT OVER NIGHT IF YOU WANT TO SO WE HAVE ALREADY DONE THAT TO THESE, AND AFTER THEY MARINATED AT LEAST THREE OR FOUR 44 HOURS AND YOU TAKE THEM OUT.

AND WE'RE GOING TO CUT A PIECE ON EACH SIDE OF THE BREAST LIKE THIS LITTLE SLIT ON EACH SIDE OF THE BREAST AND SLICES OF FRESH JALAPENO PEPPER.

THAT YOU HAVE TAKEN THE SEEDS OUT.

YEAH AND ON THE SIDE LIKE THAT AND TAKE HALF A PIECE OF BACON.

DON'T YOU WANT TO SALT AND PEPPER IT FIRST?

THANKS JOHN.

I KNEW I WAS HERE FOR A REASON.

AND  YOU PUT THE GARLIC POWDER AND PUT A TOOTHPICK IN IT AND WE'RE READY TO COOK IT AND LET'S DO A FEW OF THESE AND WE'RE GOING TO SMOKE THEM FOR 45 MINUTES TO AN HOUR.  YOU KNOW DOVE -- THE SLOWER YOU COOK IT THE BETTER IT IS.

THAT REALLY KIND OF APPLIES TO ANY WAY YOU COOK IT.

I THINK SO AND IT DOESN'T HAVE A LOT OF FAT ON IT NATURALLY AND IF YOU COOK IT FAST YOU'RE GOING TO DRY IT OUT.

YOU CAN PLAY TENNIS WITH IT.

AND MAKE IT TOUGH.  THAT'S ALL YOU'RE GOING TO DO LIKE SHOE LEATHER.

I GOT A NEW STOVE ONE TIME IF PHYLLIS AND I BURNED DOVE PRETTY BAD.

OH DID YOU REALLY?

YEAH AND I WILL TELL YOU THEY'RE NOT REAL TENDER.

NO, THEY'RE NOT AND THEY CAN DRY OUT.  WE FIND THAT SMOKING IS THE BEST WAY WE'VE EVER DONE THEM.

I SMOKED DOVE BREAST BEFORE AND THEY REALLY ARE FINE.

I NEVER HAVE EATEN ANYTHING WITH GRAVY AND I TRY NOT TO EAT IT LIKE THAT ANYMORE BUT IT'S TASTY.

IT'S TASTY.  IT'S BAD FOR YOU.  IF IT'S GOOD IT'S BAD.

NOT NECESSARILY.

OH YES IT IS.

WE'RE GOING TO PRETEND IT'S NOT.  I WILL FIX ONE MORE AND IF YOU PUT THEM IN THE SMOKER WHILE I CONTINUE FIXING THESE UP AND WE HAVE A LOT OF HUNGRY FOLKS AND THE DOVE HUNT SUGGEST HARD WORK AND YOU HAVE TO VISIT AND WATCH FOR DOVES.

LAY IN THE SHADE.

YEAH, SIT IN THE SHADE. HAVE YOUR COFFEE OUT THERE IF YOU WANT TO.

OPENING DAY OF DOVE SEASON THIS YEAR THE TEMPERATURE WAS NICER THAN IT HAS BEEN.

I WILL TELL YOU WHAT -- YEAH. THIS HAS BEEN -- JUST GIVE ME A SHOT OF THAT PEPPER.

ALL RIGHT.  A LITTLE PEPPER. LAY HER DOWN HERE.

AND IF YOU PUT THEM OVER THERE.

YEAH.  THE HONEST TRUTH IS FOLKS WE STILL HAVE -- WE'VE ALREADY HAVE A FEW ON THE SMOKER.

YEAH, WE'RE GOING TO FIX A FEW MORE WHILE THOSE ARE COOKING.  SEE THEY'RE ALREADY BEGINNING TO SMOKE.

AND THIS IS A WATER SMOKER. IT HAS A WATER PAN IN THERE.  I AM SURE EVERYONE KNOWS WHAT A WATER SMOKER IS BUT IT KEEPS IT NICE AND MOIST AND YOU COOK THEM SLOW ANYWAY.

HAVE YOU EVER PUT DIFFERENT THINGS IN THE WATER LIKE SUGAR.

YEAH I HAVE AND I NEVER NOTICED ANY DIFFERENCE AND A LOT OF PEOPLE SAID YES AND PUT WINE AND ALL SORTS OF THING.

AND MAKE LIKE JUSTIN WILSON AND GOOD TO DRINK THE WINE AND EAT THE DOVES.

THAT'S THE WAY JUSTIN DOES IS IT.  HOW LONG?

IN 45 MINUTES WE WILL COME BACK AND CHECK THEM.

I WILL BE HERE.  PHYLLIS SAID SOME OF THE DOVE IS DONE SO WE'RE READY TO IT.

ARE YOU READY TO TRY IT? OKAY HOW THESE LOOK.  I WILL PUT THESE HERE AND WHILE YOU TASTE JOHN -- YOU MIGHT NOT BE VERY HUNGRY THEN.

[INAUDIBLE]

THAT'S RIGHT.  WE ARE HAVING A BIG CROWD HERE AND I THINK THE FEAST IS READY TO START AND WHILE YOUR TASTING AND BLOWING THAT DOWN I'M GOING TO DO THIS. TAKE AS MANY DOVE BREASTS AS YOU WERE FORTUNATE TO HARVEST THAT DAY OR TALK A FRIEND OUT OF. PUT THEM IN A ZIP LOCK BAG AND WITH WISHBONE ITALIAN SALAD DRESSING AND LET THEM MARINADE THREE OR FOUR HOURS AND OVER NIGHT IS FIND.  PUT A SLIT ON EACH SIDE AND A SLICE OF JALAPENO AND TAKE THE SEEDS OUT AND IN EACH BREAST AND WRAP IT WITH BACON WITH A TOOTHPICK AND BEFORE YOU PUT THE BACON ON THERE AND SEASON WITH SALT AND PEPPER AND GARLIC PEPPER AND SMOKE THEM 45 MINUTES TO AN HOUR AND WE'RE GOING TO ASK JOHN WHAT THE RESULTS ARE.

IT'S HOT.

IT'S HOT.

IT'S GREAT PHYLLIS AND LIKE YOU SAID THE JALAPENO DOESN'T PUT A LOT OF FIRE IN IT.  JUST WAKES UP IT.

NO.  BECAUSE YOU TOOK THE SEEDS OUT BUT YOU COULD USE BLACK OLIVES AND MUSHROOMS OR PIMENTO OR WHATEVER YOU LIKE IF YOU DON'T LIKE THE PEPPER.

I'M GOING TO CALL IT DOVE BREAST.

GOOD I AM GLAD YOU LIKE IT.

THIS IS OUR CAMP COOK PHYLLIS SPEER.

THANKS JOHN.

ANYONE THAT COOKS FOR THIS BUNCH GETS A BIG INTRODUCTION.

I WILL GLAD TO BE BACK AND YOU LIKED THE COBBLER ENOUGH TO HAVE ME BACK.

EVERYONE WANTED TO KNOW ABOUT THE COBBLER.  THIS ISN'T COBBLER TODAY.

THIS IS RABBIT.  WE HAVE A LOT OF RABBITS IN ARKANSAS, A WONDERFUL FOOD TO EAT SO WE'RE GOING TO FIX RABBIT WITH MUSHROOM ANS SOUR CREAM SAUCE.

WHAT DO YOU CALL THIS DISH?

THAT'S WHAT YOU CALL IT.

RABBIT WITH MUSHROOM ANS SOUR CREAM SAUCE AND THE THING ABOUT IT CAN BE AN ELEGANT DINNER IF YOU HAVE COMPANY OVER FOR SUNDAY DINNER OR COOK IT AT CAMP AND IT'S GOOD THERE TOO.

YEAH.

WE HAVE.  WE STARTED.  WHAT WE'VE DONE IS CUT UP A COUPLE OF RABBITS.  TAKE THE BONNIE PIECES OUT AND WE WILL USE IT FOR STEW LATER AND TAKE A SEASONED FLOUR. HOWEVER YOU WANT TO DO IS FINE BUT I USE SALT AND PEPPER AND GARLIC POWDER AND BROWN IT. PUT A HALF INCH OF OIL AND BROWN IT TO THIS STAGE AND SET IT OFF AND THEN YOU'RE GOING TO PREPARE THE NEXT STEP.

OKAY.

SO WHAT WE'VE DONE --

YOU DON'T HAVE THAT MUCH OIL IN IT.

NO, I AM WATCHING CALORIES AND POUR IT OFF AND ENOUGH TO COAT THE BOTTOM AND IF YOU HELP ME AND PUT THE ONIONS AND GREEN PEPPERS IN HERE.  WE'RE GOING TO PUT THOSE IN HERE, STIR THOSE AROUND LIKE THAT.  SMELLS GOOD ALREADY.

SMELLS GOOD, YEAH.

WE WILL GET THAT ALL COATED. THEN WE'RE GOING TO TAKE -- IF YOU HAND ME THE GARLIC AND THAT IS THE BIG JAR AND IF YOU SHARE THAT SHOON WITH ME.

HERE YOU GO.

WE'RE GOING TO PUT PROBABLY ABOUT A TEA OR SO OF GARLIC POWDER.  I MEASURE CAREFULLY.

SURE ; RIGHT. Q. AND PAPRIKA.  THIS SOUNDS LIKE A LOT BUT IT WILL MAKE IT WONDERFUL.  AS A MATTER OF FACT I'M GOING TO DO IT THIS WAY. YOU PUT ABOUT A TABLESPOON OF PAPRIKA.

SEE THAT'S THE WAY A REAL COOK DOES IT.  A TABLESPOON OF PAPRIKA.  OKAY.

STIR IT AROUND REAL GOOD. THAT STARTS TO SEASON AND BROWN A LITTLE BIT.

YOU WANT ME TO OPEN THE BIG SPOUT?

I'M GOING TO USE MY HAND AGAIN.

OKAY.  WELL, THAT ONE IS MADE OUT OF IRON.  DO IT SOME OTHER WAY MAYBE.

PROBABLY ABOUT A HALF TEASPOON OR PEPPER.  WE LIKE PEPPER AT OUR HOUSE.  I HOPE YOU LIKE PEPPER AND A DASH OF SALT. I ALREADY HAVE SALT AND DON'T USE A LOT OF SALT AND I USED SALT IN THE FLOUR WHEN I WAS BROWNING AND WE STIR THAT AROUND.  NOW, WHAT WE'RE USING NEXT IS A LARGE CAN OF MUSHROOM PIECES AND WE'RE GOING TO LEAVE THE JUICE IN THEM.  INSTEAD OF USING WATER WE'RE GOING TO USE THE JUICE AND WE'RE GOING TO PUT THAT --

OH THAT IS LOOKING GOOD.

IT JUST GETS BETTER.

YOU KNOW PAPRIKA REALLY BRIGHTENS UP ANYTHING, DOESN'T IT?

IT CERTAINLY DOES.  WHAT WE'RE GOING TO NOW IS TAKE THESE PIECES OF RABBIT AND PUT THEM ON TOP OF THIS.  WE'RE GOING TO COVER IT, TURN IT DOWN AND LET IT SIMMER FOR ABOUT AN HOUR.

OKAY.  TELL YOU WHAT WE'RE GOING TO DO THEN.  IN THE SPACE OF ABOUT TWO SECONDS HERE WE'RE GOING TO PASS ONE HOUR SO WE WILL BE RIGHT BACK AND SHOW YOU WHAT IS HAPPENING.  IS THAT BEAUTIFUL OR WHAT?  I'M TELLING YOU PHYLLIS THAT IS GORGEOUS. NOW, YOU HAVE DONE A LOT OF THINGS IN THIS IN THE MEANTIME. TELL ME WHAT YOU DID.

OKAY.  WE SAW THIS AND ONTO SIMMER AND SIMMER AN HOUR AND AFTER THAT AFTER IT GOT DONE THEN I REMOVED THE RABBIT FROM THE PAN AND I LEFT ALL THAT JUICE AND ALL THOSE WONDERFUL THINGS WE PUT IN THAT PAN AND I ADDED A PINT OF SOUR CREAM TO THE DRIPPINGS WE WILL CALL THEM AND STIRRED IT AROUND AND MADE A NICE SAUCE.  I ALSO COOKED UP SOME NOODLES AND YOU COULD USE ANY PASTA YOU LIKE TO USE. AFTER THAT COOKED I MIXED A TABLESPOON OF BUTTER AND POPPY SEEDS IN THE PASTA AND PUT IT ON THE PLATTER AND PORED THE SAUCE OVER THE PASTA AND PUT THE RABBIT ON IT AND HERE WE ARE. ARE YOU GOING TO TRY THIS?  LET ME GET YOU A LITTLE PIECE.

OKAY FINE.

I'M GOING TO GIVE YOU THIS LITTLE PIECE.

THAT IS GOOD.  WHY DON'T YOU RUN BACK THROUGH YOUR RECIPE THERE?

I SURELY WELL.  TAKE THE RABBIT AND CUT THEM INTO SERVING PIECES AND USE THE BONNIE PIECES FOR SOUP LATER.  THEN YOU DREDGE THOSE IN A SEASONED FLOUR AND FOR A CUP I USE GARLIC POWDER AND SALT AND PEPPER AND I PREFER ELECTRIC SKILLET IF POSSIBLE. I PUT HALF AN INCH OIL FOR FLYING AND UNTIL IT'S BROWN AND REMOVE THAT AND POUR OFF THE OIL AND ONE GREEN PEPPER AND ONEION THAT ARE COARSELY CHOPPED AND ALONG WITH THE JUICE AND TEASPOON OF PAPRIKA AND GARLIC POWDER AND PUT THE RABBIT ON IT AND SIMMER FOR AN HOUR.  WHEN THAT IS DONE YOU TAKE THE RABBIT OUT AND STIR IN A PINT OF SOUR CREAM AND SERVE IT ON PASTA.

AND IT'S SO GOOD.

GOOD.

IS THIS IS REALLY GOOD STUFF AND YOU CALL IT -- YOU DON'T HAVE A NAME FOR IT.

I CALL IT RABBIT WITH MUSHROOM ANS SOUR CREAM SAUCE AND IT'S ONE OF THOSE THINGS YOU COULD SERVE THIS AS AN ALGANT DINNER WITH A SALAD OR IF IT'S YOUR TIME TO BE CAMP COOK YOU CAN WOW THEM WITH THIS.

IF THEY CAN'T COME UP WITH A COUPLE OF RABBITS --

ABSOLUTELY.

THANKS TO PHYLLIS SPEER FOR THIS OUTSTANDING RECIPE, FISSILE WITH THE ARKANSAS FISH AND WILDLIFE COMMISSION.

NOW, THEN WHAT CAN YOU DO WITH A TROUT?  YOU CAN CATCH THEM AND IF THEY'RE BIG ENOUGH I SUPPOSE YOU CAN HANG THEM ON THE WALL AND MOUNTED AND WHATEVER BUT IF YOU HAVE PHYLLIS SPEER FROM THE ARKANSAS FISH AND WILDLIFE COMMISSION YOU CAN COOK THEM AND I CAN EAT THEM. PHYLLIS IS COOKING --

HI JOHN.

YOU HAVE A BUNCH LAID OUT HERE.

WE HAVE THEM LAID OUT HERE AND THIS IS A BUTTERFLY FILET AND LEAVE THE BACK ON AND OPEN IT UP AND WE'RE GOING TO STUFF THEM TODAY.  THERE ARE SO MANY WONDERFUL WAYS TO DO TROUT. CAN YOU PAN FRY IT, GRILL IT, BAKE OR BROIL IT BUT THIS IS A STUFFING AND IT'S CALLED LIGHT AND CHEESY GRILLED TROUT.

LIGHT AND CHEESY GRILLED TROUT.

IT'S WONDERFUL.

WE HAVE TAKEN SOME BREAD CRUMBS, RED AND GREEN PEPPER AND WATER CHESTNUTS NIXED UP IN THE BOWL.

LET ME SEE THERE.

IT LOOKS PRETTY.

IT SURE DOES.

AND WE TOOK CHICKEN BROTH AND COUPLE OF GREEN ONIONS AND TARRAGON AND SIMMERED IT UNTIL THE ONIONS GOT SOFT AND NOW WE'RE GOING TO MIX THIS IN WITH THE BRED CRUMBS AND THE CHESTNUTS.  WE'RE GOING TO MIX THIS UP AND WE'RE GOING TO PUT IT INSIDE THE TROUT AND WRAP IT IN FOIL AND BAKE IT ON THE GRILL.

NOW WHAT DOES IT LOOK LIKE?

IT LOOKS LIKE A GOOD STUFFING.  WE COULD PUT IT IN A TURKEY OR ANYTHING, COULDN'T WE?

YEAH.

AND WE DON'T WANT TO LEAVE THE LAST INGREDIENT OUT.  WE TOOK A COPY OF GRATED CHOSE.

THAT GOES IN THE STUFFING.

YES AND WE'RE GOING TO PUT THIS IN THE TROUT AND WRAP IT IN FOIL AND BAKE ON THE GRILL. WE'RE GOING AT THIS BEAUTIFUL LAKE AND WE'RE GOING TO GRILL THIS.

LET ME TELL THEM THIS IS THE LAKE HERE.

THIS RECIPE YOU COULD USE ON YOUR HOME GRILL.

OH REALLY?

WHICH MAKES IT NICE.

OH BOY.

NOW WE'RE GOING TO TAKE THIS AND TAKE CAJUN SEASONING AND WE'RE GOING TO SPRINKLE THIS GOOD INSIDE THE FILET AND TAKE A SPOON OF THIS STUFFING.

OH THAT'S GOING TO BE GOOD.

ISN'T THAT GOING TO BE WONDERFUL?  IF YOU WOULD BE SO KIND AS TO HAND ME A PIECE OF FOIL I'M GOING TO GET ALL OF THIS OUT OF THE WAY.

OKAY.  I WILL GET THIS.

AND WE'RE GOING TO WRAP THIS UP AND YOU DON'T HAVE TO CLOSE IT UP REAL WELL.  WE SORT OF STUFFED IT.  CLOSED IT LIKE THAT AND WE'RE GOING TO BRING THIS --

WAIT A MINUTE.  I HAVE TO HAVE A LOOK AT THAT BECAUSE YOU DONE SUCH A GOOD JOB AT STUFFING THAT.  THAT'S BETTER THAN I COULD DO.

I DOUBT THAT JOHN AND WE'RE GOING TO BRING IT OVER AND KRISM IT ON THE TOP WHERE THE TROUT IS -- THE BACK OF THE  TROUT LIKE THAT AND THEN WE'RE GOING TO FIX ANOTHER ONE.

AND GOES ON THE FIRE LIKE THAT.

GOES ON THE FIRE AND NOW LET'S FIX ANOTHER ONE.

LET'S FIX A FEW OF THESE THINGS.

AND YOU PUT THE CAJUN SEASONING.  YOU COULD PUT AS MUCH OR LITTLE AS YOU LIKE.  WE ARE SPICY AT MY HOUSE AND IT'S YUMMY.

I WILL SEASON THIS ONE UP FOR YOU.

OH GOOD.  HOLD THIS OVER AND IF I COULD IMPOSE ON YOU TO HAND ME ANOTHER PIECE OF FOIL.  NOW, I PUT -- I'M A FIRM BELIEVER IN PAM, THE NON STICK SPRAY, SO I HAVE DONE THAT TO THE FOIL. IT'S NOT NECESSARY BUT I PREFER IT.  SEEMS TO DO BETTER FOR ME IF I DO IT THAT WAY.

YEAH.

THESE HAVE TO COOK ABOUT 20 MINUTES ON THE GRILL.  WE WILL COOK ABOUT 10 MINUTES ON ONE SIDE AND 10 MINUTES ON THE OTHER SIDE.  WE WILL DO ONE MORE AND WE WILL GET THEM ON THE FIRE.

OKAY.

JUST PUT THIS AND IT'S A LITTLE SMALLER AND ALL MY FRIENDS CALL PHYLLIS FOOL BUT I THINK IT'S SUCH A PRETTY DISH AND THIS SWORCH   -- ONE OF THE THINGS YOU COULD SERVE AT A PICNIC AND IT'S SPRINGTIME ON THE CALENDAR BUT IT FEELS LIKE SUMMERTIME AND I COOK OUTSIDE AS MUCH AS POSSIBLE AND WHEN YOU'RE CAMPING ESPECIALLY ON THE TROUT WATERS WHERE IT'S COOL ANYWAY.

YEAH.  AFTER YOU GET THEM ON THE FIRE DO YOU HAVE TO TURN THEM OVER?

YEAH.  WE WILL COOK THEM ON ONE SIDE FOR 10 MINUTES AND THEN TURN THEM OVER.  WE WILL PUT THEM OVER HERE AND GET THEM TO COOKING.  ALL WE'RE GOING TO DO JOHN IS LAY THEM OVER THE COALS LIKE THIS AND IN 10 MINUTES WE WILL TURN THEM OVER AND IN 20 MINUTES WE WILL DONE.

ALL RIGHT.  WE WILL SEE YOU IN 20 MINUTES AND JUST LIKE THE TIME PASSED AND THE FISH SHOULD BE DONE AND PHYLLIS IS GOING TO TAKE IT OFF AND WE'RE GOING TO LOOK AT IT.

YEAH JOHN LET'S SEE WHAT WE HAVE HERE.

IS THIS --

JUST A TAD.

LOOKY HERE.  LOOKY HERE.

LOOK AT THAT AND ALL FLAKY AND TENDER.  HOW ABOUT FORK?

AM I --

THEY WOULD FIRE ME IF YOU DON'T TASTE IT.

THE NAME IS WHAT?

LIGHT AND CHEESY GRILLED TROUT.

OKAY.  GIVE THEM THE RE-CAP ON THIS THING OR CAN YOU.

AS WE MADE THE FILETS WE'RE GOING TO MIX UP THE CHICKEN BROTH AND TARRAGON AND GREEN ONIONS AND SIMMER THEM UNTIL THE ONIONS ARE MELTED AND MIX UP A CUP AND A HALF OF BRED CRUMBS, A EIGHT WOWNZ CAN OF CHESTNUTS AND GREEN AND RED PEPPERS AND MIX THAT UP.  THEN POUR THE MIXTURE INTO THE BREAD CRUMBS LIKE A STUFFING CONSISTENCY AND ADD A CUP OF CHEDDAR GRATED CHEESE. MIX THAT UP AND STUFF IT INTO THE FISH AND WRAP IT IN FOIL AND 10 MINUTES ON EACH SIDE AND IN 20 MINUTES YOU HAVE THIS WONDERFUL DISH.

I TOLD YOU THERE ARE A LOT OF THINGS YOU CAN DO WITH ARKANSAS TROUT.  THIS IS ONE OF THE BEST ONES.

"COOKING ON THE WILD SIDE" RECIPES ARE AVAILABLE ON THE WEB AT AETN.ORG/COOKING ON THE WILD SIDE OR BY CALLING AETN VIEWER SERVICES.

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