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Cooking on the Wild Side August 2014

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Ozark Fish Chowder

In kitchen oven, brown bacon and set aside. Cook onions in bacon fat until soft. Add potatoes, carrots, water, black pepper, chipotle pepper and simmer about 30 minutes. Add salmon and corn and simmer an additional 20 minutes. Add cream, butter and salt to taste and stir until heated through. DO NOT ALLOW TO BOIL!

Serve in bowls. Sprinkle with cheese and garnish with chopped parsley and oyster crackers.

Arkansas Catfish Sliders

Chop catfish in small pieces. Mix catfish, bread crumbs, onion, red bell pepper and eggs. Salt and pepper to taste. Shape mixture into small patties. Dredge in dry breadcrumbs. Heat oil in skillet and cook patties a few at a time until golden brown. Serve on dinner roll with chipotle mayo with cherry tomato and cilantro.


Chipotle Mayonnaise

Mix in food processor until well blended. Store in airtight container.

Loaded Baked Potatoes Salad

Scrub and bake potatoes in a 400-degree oven about one hour or until done. Remove from oven and let cool. Meanwhile, cook bacon and drain on paper towel. In large bowl, cube potatoes and mix in remaining ingredients. Stir gently as not to break up the potatoes. Serve at room temperature or cold. Great camping recipe as no mayonnaise to worry about spoiling.

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