Cooking on the Wild Side August 2014
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Ozark Fish Chowder
- ½ lb. good quality bacon, diced
- 1 lb. catfish filet, skin removed
- 2 large onions, diced
- 4 large potatoes, diced
- Package 1 16 oz. frozen whole kernel corn
- 4 large carrots, diced
- 1 ½ quarts water
- 1 pint heavy cream
- ½ tsp. chipotle pepper
- 1 stick butter
- 1 tsp. black pepper
- Salt to taste
- Oyster crackers
- Grated Swiss or Gruyere cheese
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
- 1 lb. catfish
- ¾ cup breadcrumbs
- ½ cup sweet onion, minced
- ½ cup red bell pepper, finely chopped
- 2 eggs, lightly beaten
- Salt and Pepper to taste
- Bread crumbs for dredging
- Vegetable oil for frying
- Small Dinner Rolls
- Chipotle Mayonnaise (Recipe below)
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.
- ½ cup mayo
- ⅓ cup crushed pineapple
- 1 chipotle pepper in adobo sauce, minced
Mix in food processor until well blended. Store in airtight container.
Loaded Baked Potatoes Salad
- 4 lb. baking potatoes
- 1 lb. bacon, diced, cooked and drained
- 2 cups grated cheese
- 1½ cups sour cream
- ½ stick butter, softened
- ½ cup fresh chives, chopped
- Salt & pepper to taste
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.
> Cooking on the Wild Side
> Cooking on the Wild Side August 2014