Graphic of A E T N Logo Graphic of P B S logo

Cooking on the Wildside December 2013

Loading the player...

Stuffed Elk Meatballs

  • 1 lb ground elk
  • ⅓ cup plain bread crumbs
  • 1 egg
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Fresh mozzarella
  • Favorite spaghetti sauce

Combine first eight ingredients. Mix well. Cut mozzarella into cubes or balls about the size of a small walnut. Pat a small amount of the elk mixture into a flat circle. Completely cover the cheese ball with the meat. Brown on all sides in small amount of olive oil. Drop meatballs in simmering spaghetti sauce. Cook until heated through, about 5 minutes. Serve over favorite pasta.

Dutch Oven Cornish Hens

  • 4 Cornish hens, wash and dried
  • 4 Tbsp. butter, melted
  • 1 tsp. garlic powder
  • ½ cup red currant jelly
  • ¼ cup orange juice concentrate
  • ¼ cup light corn syrup
  • 4 sprigs fresh rosemary
  • Salt and pepper
  • 3 large onions, sliced

Add garlic powder to melted butter. Inject about 1 tablespoon into each Cornish hen. Place sprig of rosemary in each Cornish hen and salt and pepper generously. Place hens on rack in oven that has been heating. Place about 12 coals on bottom and 24 coals on top. Cook about 30 minutes before beginning glaze.  Apply glaze about every 15 minutes until done. Total cooking time is about 1 hour. Let set at least 10 minutes off of heat. Remove rosemary sprigs before serving. Apply glaze before serving. Glaze: In small saucepan, mix jelly, orange juice concentrate and corn syrup. Bring to boil. Set aside.

Sausage Biscuit Surprise

  • 1 lb. sausage (I like Jimmy Dean)
  • 8 oz. sharp Cheddar cheese
  • 3 cups biscuit mix (I use War Eagle Mill Biscuit Mix)
  • ¼ cup shortening
  • 1 cup buttermilk

Make sausage into patties and cook until done. Place on paper towels to drain. Slice cheese into 1/2-inch thick slices. Cut shortening into biscuit mix until mixture resembles coarse cornmeal. Add milk and stir just until moistened. Roll out onto a floured board and roll to ¼ inch thickness. With biscuit cutter, cut out biscuits. Place a sausage pattie and slice of cheese on a biscuit. Top with additional biscuit and pinch sides together. Place on baking sheet that has been sprayed with vegetable spray. Do not allow biscuits to touch. Bake at 450-degrees about 10 to 12 minutes.

TRANSCRIPT

PHYLLIS SPEER.  CAN YOU BELIEVE IT?

NO, I CAN'T.

WELL YOU HAVE BEEN DOING THIS FOR YEARS.

WE HAVE AND WE'VE HAD A BUNCH OF FUN.

WE'VE HAD A BUNCH OF FUN.

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

ANYTIME SAUSAGE AND BISCUITS ARE IN THE SAME SENTENCE I AM INTERESTED.  PHYLLIS SPEER FIXED UP WITH A SAUSAGE BISCUIT SURPRISE.

IT COULD BE PIZZA DOUGH.  IT COULD BE PIE CRUST BUT WITH LITTLE BITTY ROUND CIRCLES I'M GOING TO CALL IT EITHER DUMPLINGS OR BISCUITS.

IT IS BISCUITS.  THIS IS SOMETHING I WANTED TO TRY FOR THE LONGEST TIME.

WHAT HAVEN'T YOU DONE WITH BISCUITS?

YOU'RE THE GUINEA PIG AND I NEVER DID THIS BEFORE AND I THINK IT WILL WORK.

I WILL DO MY BEST I CAN.

THANKS JOHN SO MUCH.  WHEN YOU KNOW WHEN YOU'RE TRAVELING AND HAVE A SAUSAGE CHEESE BISCUIT?

YEAH.

AND WHY COULDN'T YOU TAKE THE BIG QUIT MIX AND INSTEAD OF WATER I ADDED BUTTER MILK AND I ROLL THE CENTER -- I MEAN I ROLLED THEM OUT THINNER THAN I USUALLY DO AND I HAVE FRIED SAUSAGE PATTIES.

OKAY.

AND I FRY THEM AND CHUNK CHEESE.

OKAY.

NOW I WANT TO PUT A SAUSAGE PATTY AND A PIECE OF CHEESE AND ANOTHER BISCUIT.

TOP IT AND MAKE A SANDWICH.

YEAH BUT I WANT TO PINCH THIS TOGETHER TO SEE AND I WANT THIS TO BE COMPLETELY ENCLOSED.

YOU NEVER TRIED THIS?

NO.  YOU ARE ON THE TRIAL RUN OF THIS.

ALL RIGHT.

NOW, LOOK DO YOU THINK THAT'S GOING TO WORK?

I DON'T KNOW PHYLLIS.

WELL, YOU GOT TO HAVE A GUESS --

I TELL YOU WHAT.

I'M GOING TO PUT THEM THERE.

-- WHETHER IT WORKS OR NOT I WILL TAKE A BITE.

OKAY.  YOU DON'T WANT THEM TO TOUCH.  WE'RE GOING TO PUT THEM ON THE BAKING SHEET AND NOT TOUCH AND YOU WANT THIS BROWND ALL THE WAY AROUND AND IT'S EITHER GOING TO WORK OR GOING TO BE -- AS MY MOTHER USED TO SAY THE BIGGEST FLASH.

IT'S GOING TO BE A FLASH. WHAT ARE WE GOING TO CALL THIS?

WHY DON'T YOU MAKE UP A NAME? WHAT DO YOU THINK?

HOW ABOUT BOW DAISHS BISCUITS.  THAT WAS A FAMOUS BUCKING BULL.

REALLY?

IT WAS THE MOST FAMOUS BUCKING BULL.

I USED MY FAVORITE BISCUIT MIX.  YOU CAN TRY IT WITH ANY KIND BUT I USE WAR EAGLE MILL BISCUIT MIX AND I AM TELLING YOU FOLKS I NEVER DID THIS BEFORE AND IT'S THE FIRST TIME.

I TELL YOU WHAT IT LOOKS LIKE A EEG.  IT'S CALL IT A SWINE EGG.

LET'S CALL IT SAUSAGE BISCUIT SURPRISE IF IT WORKS.

WELL, THAT HAS A LOT OF ORIGINALITY.

OKAY.  ISN'T THIS FUN?

YEAH.  WHY DON'T YOU PUT SOME OF THE OTHER CHEESE IN THERE? WHAT IS IT?

I HAVE PLAIN CHEDDAR CHEESE AND SHARP CHEDDAR CHEESE AND PEPPER JACK AND THIS ONE I AM FIXING ESPECIALLY FOR YOU.

OKAY.

AND WE WILL SEE.  I WILL FINISH MAKING THIS AND IN THE OVEN.

TAKE A MAGIC MARKER ON TOP. I HOPE THIS WORKS.  IT'S GOING TO WORK.

THIS IS WHAT IT LOOKS LIKE. WE'RE COOKING THIS IN THE OVEN AND COOK THEM THAT ARE HOT AND I AM HOPING THE BISCUITS ARE GOING TO GET DONE.

HOW LONG?

UNTIL THEY'RE DONE.

UNTIL THEY FLOAT TO THE TOP. OKAY.  I DON'T SEE WHY IT WOULDN'T WORK PHYLLIS.

WELL, WE WILL SEE.  UNTIL WE COME BACK HOLD YOUR BREATH. THINK GOOD THOUGHTS AND MAKE REALLY GOOD WISHES.

I AM HOLDING MY BREATH.

OH -- OH, OH, ONE OF THEM SPRUNG A LEAK.

WELL PHYLLIS WITH THAT KIND OF AN EXPERIMENT --

BUT LOOK AREN'T THEY PRETTY.

OH MY GOODNESS THEY ARE.

AND THAT CHEESE I KNOW ISN'T HOT AT ALL.

THAT CHEESE THERE -- YOU KNOW THE DIFFERENCE BETWEEN MELTED CHEESE AND NAY PALM?  NONE, NOT ANY.

OKAY.  I JUST GOT TO CUT ONE IN HALF AND SEE WHAT IT LOOKS LIKE.  IT DIDN'T COMPLETELY MELT THE CHEESE BUT THE BISCUIT IS DONE.  LOOK AT THAT.

YEAH.  WOULD YOU MIND BLOWING ON THAT HALF?

SO YOU TRY THAT JOHN.

I WILL CERTAINLY DO THAT.

I AM SO EXCITED.  NOW I'M NOT KIDDING YOU FOLKS --

OH LOOK PHYLLIS IT'S JUST RIGHT.

IT IS RIGHT.

MAYBE THE BISCUIT WON'T BE TOO HOT.

NO, IT'S GOING TO BE TOO HOT.

AM EXCITED AND HONEST TO GOODNESS I NEVER TRY TODAY AND I WANTED TO TRY AND WE TOOK THE MIX AND ROLL IT OUT AND ROLL THE BISCUITS OUT AND YOU KNOW WHAT? YOU COULD ACTUALLY MAKE THE BISCUITS FROM SCRATCH IF YOU WANT TO.

SURE.

YOU COULD BE STRETCHING IT AND ROLL IT OUT AND TAKE A LARGE BISCUIT CUTTER.  REMEMBER I TOOK A POUND OF SAUSAGE AND I USE JIMMY DEAN OR A GOOD SAUSAGE THAT A LOT OF FAT ISN'T IN IT AND I CUT THE BISCUITS OUT AND A PIECE OF SAUSAGE AND CHEESE AND ANOTHER BISCUIT ON TOP AND TOGETHER AND BAKED IT LIKE THIS.

SEALED THEM.

ALL EXCEPT THIS ONE THAT SPRUNG A LEAK.  IS IT GOOD JOHN SERIOUSLY?

YES.

I HAVE TO HAVE A BITE TOO.

IT IS REALLY, REALLY GOOD.

OH MY GOSH.  IT IS.  WE COULD GO IN BUSINESS.

LET'S DO.  EVERYBODY THAT WANTS ONE OF THESE WRITE TO PHYLLIS.

JUST COME ON DOWN.  WE WILL DO IT.  SAUSAGE BISCUIT SURPRISE.  WE DON'T KNOW.  YOU COME UP WITH A NAME BUT TRY IT. THIS WOULD BE A FUN THING TO DO. I ACTUALLY THINK YOU COULD DO THIS IN A DUTCH OVEN.

I BET YOU COULD.

AND AT CAMP AND HAVE A BISCUIT AND TAKE IT OUT .  IT REALLY IS GOOD, ISN'T IT?

YEAH.

TO MY KNOWLEDGE I NEVER EATEN STUFFED ELK MEATBALLS BUT IT DOESN'T MAKE A DIFFERENCE AS LONG AS IT'S MADE BY MY BUD PHYLLIS SPEER WITH THE ARKANSAS GAME AND FISH COMMISSION.  I DON'T SMELL ANYTHING YET.

IN A LITTLE BIT.

IN A LITTLE BIT.

THIS IS SO MUCH FUN BESIDES OF BEING GOOD.  ARKANSAS ELK MEAT.

ARKANSAS ELK MEAT FROM THE BUFFALO --

BUFFALO RIVER.  THAT'S EXACTLY RIGHT.  I BROUGHT A POUND.  WE'RE USING ABOUT A POUND OF GROUND ELK AND THEN WE'RE GOING TO PUT -- THIS IS ONE OF THE THINGS I JUST HAVE TO GET MY HANDS IN.

WELL, OF COURSE.

I JUST CAN'T --

PHYLLIS YOU'RE NOT GOING TO SHOCK ANYONE.  WE'VE SEEN IT BEFORE.

ABOUT A THIRD CUP OR SO OF BREAD CRUMBS, AN EGG.

WE NEED TO BE ORIGINAL ENOUGH TO COME UP WITH A NEW TERM YOU DO TO SUCH THINGS.  WE HAVE BEEN CALLING IT SCUSH AND THESE ARE ASKING WHAT IS IT.

OKAY.  THEN WE'RE GOING TO PUT A LITTLE WORCESTERSHIRE.  A LITTLE ITALIAN SEASONING, NOT A LOT, BUT JUST A LITTLE SEASONING.  A LITTLE SALT.

SINCE WE HAVE A TOMATO SAUCE CAN I ASSUME IT'S A SPAGHETTI OR A MACARONI.

IT'S A SPAGHETTI.  A LITTLE GARLIC POWDER.

I CAN HANDLE THAT.

NOT A LOT JOHN.

AND MY ARTERIES ARE CLOGGED.

GOOD.  I AM GOING TO MIX IT WITH MY HANDS AND THIS IS THE MEAT BALL SCPTION BESIDES BEING ARKANSAS ELK AND THEY'RE SPECIAL AND I AM SHOW YOU WHY BUT I HAVE TO GET MY HANDS IN THIS.

IT'S NOT GOING TO GET DONE RIGHT UNLESS PHYLLIS GETS IN THERE MANO A MANO.

THAT'S RIGHT.  HERE IS THE SECRET.  IF YOU EVER SEEN THESE YOU CAN GET IT IN THE MARKET. IT'S FRESH BALLS OF MOZZARELLA CHEESE.

I NEVER SEEN IT.

YOU CAN BUY IT IN A BIGGER THING IF YOU CAN'T FIND THESE WHAT ARE YOU GOING TO DO?  HIDE IT IN THERE?

YEAH, WE'RE GOING TO HIDE IT IN THE MEAT BALL AND TAKE THE CHEESE AND COMPLETELY ENCLOSE IT IN THIS MEAT BALL.

OH MY GOODNESS.

ISN'T THAT GOING TO BE FUN? AND THEN WE'RE GOING TO BROWN THE MEAT BALLS.  WE'RE GOING TO FRY THE MEAT BALLS JUST UNTIL THEY'RE BROWN AND DUMP THEM IN THE SAUCE.  YOU STAND HERE AND HELP.  I MIGHT PUT YOU TO WORK WHILE I GET THE MEAT BALLS GOING .  AS YOU CAN TELL -- LOOK, AREN'T THEY NEAT?

YEAH THEY SURE ARE.

HERE IS A SIGN OF CAUTION. WHAT I DID I DIDN'T SEAL THAT ONE UP WELL ENOUGH SO THAT CHEESE TRIES TO GET OUT.

CAN YOU FIND THE PIECE THAT IS GONE IN THERE?

OH IT DOESN'T GO OUT.  IT'S STILL IN THAT ONE.

OKAY.

AFTER YOU GET ALL THESE BROWN THEN WE GET -- WE HAVE OUR SPAGHETTI SAUCE HERE.  CAN YOU USE HOMEMADE SAUCE.  YOU CAN USE THE BOTTLED KIND IN YOU'RE IN A HURRY AND WE DROP THE MEAT BALLS IN THE SPAGHETTI SAUCE.  ALL OF THESE ARE BROWNED ON THE OUTSIDE SO THEN WE'RE GOING TO DROP THEM IN HERE.

CHEESE DOESN'T MELT?

NO.  AND IT WILL BE GUI WHEN YOU EITH THEM AND LET IT WEEK AND YOU ARE READY TO EAT.

COME ON.

ALL RIGHT.  WELL, ARE YOU READY FOR A TRIAL?

HOW LONG WERE THEY IN THERE?

WELL, YOU CAN'T HAVE TO COOK THE MEAT BALLS BECAUSE THEY'RE ESSENTIALLY COOKED AND COOK THIS AT LOW BUT YOU WANT TO MAKE SURE THE MEAT BALLS  ARE HEATED THROUGH AND THE CHEESE IS HEATED THROUGH SO IT'S GOOD.

AND THE WAY YOU KNOW THAT IS WHEN IT'S DONE.

YEAH.  AND IT HAS CHEESE IN THE MIDDLE OF IT.

OH, OH MY GOODNESS.  IT HASN'T DAWNED ON ME.

IT'S MOZZARELLA CHEESE THOUGH.  I AM SURE IT'S NOT NEARLY AS HOT AS CHEDDAR.  I AM SURE IT'S NOT NEARLY AS HOT AS CHEDDAR.

IS THAT GOING TO BE MINE?

YEAH.  THIS IS YOURS.

MAY I USE THIS?

YES WE.  YOU TO.

PHYLLIS I SHOULD GO OUT IN THE YARD.

YEPT TO DO LAUNDRY.

YOU HAVE NO IDEA HOW FAR I COULD SCATTER THIS STUFF.

THIS IS PARMESAN CHEESE AND YOU COULD PUT IT ON THERE.

OF COURSE I DO.

LOOK AREN'T THOSE THE CUTEST LITTLE THINGS.  I CAN'T WAIT FOR YOU TO TRY IT.  YOU GOT IT? THAT IS WANT MUCH FOG COMING UP JOHN.  YOU TRY -- OH YOU'RE NOT GOING TO PUT THE WHOLE THING IN YOUR MOUTH.

NO, I'M GOING TO SPLIT IT.

LOOK WHAT IT'S GOING.  ISN'T THAT GREAT.

THAT IS MELTED CHEESE.

STUFFED ELK MEATBALLS AND NO REASON YOU COULDN'T DO IT WITH ANOTHER MEAT THAT IS GROUND UP AND I HAD SOME GOOD ARKANSAS ELK.  WE TAKE A POUND OF MEAT GROUND UP, THIRD CUP OF BREAD CRUMPS AND EGG AND IN A BOWL WITH SOME WORCESTERSHIRE SAUCE, SALT, PEPPER, GARLIC POWDER AND ITALIAN SEASONING AND MIX IT UP. THEN YOU BUY FRESH MOZZARELLA BALLS.  IT'S USUALLY IN THE DELI PART OF THE MARKET AND NOT WHERE THE OTHER CHEESES  ARE.  TAKE THE BALL OF MOZZARELLA. COMPLETELY WRAP IT UP IN THE MEAT BALL AND BROWN THOSE.  IN THE MEANTIME YOU HAVE HOMEMADE SAUCE GOING.  IF YOU HAVE BOTTLED SAUCE, WHATEVER WORKS FOR YOU.  PUT THE BALLS IN THERE AND COOK FIVE OR 10 MINUTES AND COOK UNTIL THAT GETS HOT AND HELTS THAT CHEESE AND SERVE IT OVER SPAGHETTI WITH MOZZARELLA CHEESE. IT'S GOOD IF YOU BLOW IT LONG ENOUGH.  IT IS GOOD.

IT IS GOOD, ISN'T IT?

IT REALLY IS.

AND THE CHEESE IS ON THE INSIDE AND STRETCHY LIKE PIZZA CHEESE.

IT IS.

THAT'S WHAT THEY PUT ON PIZZAS.  I BETTER HOLD IT.  YOU MAKE ME --

I AM WEAKENING.

AT THE KNEES I THINK.

I AM WEAKENING.  I TOLD YOU I SHOULD HAVE TAKEN IT OUTSIDE.

HE DECIDED HE WANTED IT SO TRY THAT STUFFED ELK MEATBALLS.

AND BLOW.

AND BLOW.

ALWAYS ANXIOUS TO HEAR WHAT PHYLLIS SPEER WITH THE  GAME AND FISH COMMISSION RECOMMENDS FOR HOLIDAY MEALS.  SHE SAYS ONE OF THE BEST IS DUTCH OVEN CORNISH HEN.

IF YOU WANT TO DO SOMETHING FOR YOUR FAMILY AND FOR THE HOLIDAYS AND DO SOMETHING DIFFERENT THIS IS FUN TO DO BECAUSE WE'RE ACTUALLY GOING TO COOK THESE.  THESE ARE CORNISH HENS AND WE'RE GOING TO COOK THEM IN A DUTCH OVEN.

ALL RIGHT.

FIRST WE HAVE TO GET THEM READY.  TAKE THEM OUT AND WASH THEM GOOD AND PAT THEM DRY WITH A PAPER TOWEL.  THEN WE'RE GOING TO TAKE THIS LITTLE SIR RIDGE HERE AND THIS IS BUTTER THAT I MELTED AND PUT GARLIC IN. THAT'S ALL THAT IS IN THAT. AND YOU DON'T NEED VERY MUCH BECAUSE THESE LITTLE GUYS AREN'T VERY BIG.

YOU DON'T WANT TO DO 20 TIMES.

NO.  LIKE A LEG AND A THIGH AND A BREAST.

GARLIC AND BUTTER.

MELT HALF A STICK OF BUTTER AND A TEASPOON OF GARLIC.  I NEED ONE LITTLE PULL.  OKAY. OOPS.

THAT WILL WORK.

JUST PULLED THAT OFF.

DON'T YOU HOLD IT UP LIKE A DOCTOR DOES AND SQUIRT THE AIR OUT OF IT.

YOU BETTER WATCH OUT BECAUSE I'M DANGEROUS.

BACK UP.  GET OUT OF THE WAY.

I WOULD HATE FOR THIS TO SLIP.

I KNOW.

AFTER YOU DO THAT YOU TAKE A LITTLE SALT.  WHAT I DO IS PUT SALT IN THE INSIDE AND OUTSIDE ALL AROUND.  A LITTLE PEPPER.

WELL, --

YEAH, PEPPER INSIDE AND OUT. THEN YOU TAKE LIKE A SPRIG OF ROSEMARY AND THIS IS FRESH OUT OF MY YARD I MIGHT ADD.  PUT THAT IN THERE.

THE HARVEST.

YOU ARE GOING TO COOK THEM AND LIKE I SAID WE'RE GOING TO COOK THEM IN THE DUTCH OVEN.  I LIKE TO COOK IT ON THE RACK AND PUT THAT IN THERE AND JOHN I SLASH REAL THICK ABOUT THREE ONIONS AND LAY THEM ON THERE, SO I WOULD PUT FOUR IN HERE LIKE THIS AND I WOULD COOK THEM AT 350 IN THE DUTCH OVEN FOR ABOUT 30 MINUTES.  THEN WHAT I WOULD DO IS START TO GLAZE THEM AND I AM GOING TO SHOW YOU HOW TO MAKE THE GLAZE, BUT I DON'T START DOING THAT UNTIL OH GOSH ABOUT 30 MINUTES INTO THE COOKING.

YOU DON'T NEED TO.

WHAT I DID IS TAKE PROBABLY ABOUT HALF A CUP OF RED CURRANT JELLY.  YOU CAN USE RASPBERRY. WHATEVER YOU LIKE.

  JELLO WON'T WORK.

I IMAGINE NOT AND YOU WANT ORANGE JUICE CONCENTRATE AND YOU WANT THIS CORN SYRUP AND PULL ALL OF THAT IN THERE.  WHIP IT UP AND THEN YOU'RE GOING TO HEAT IT ON THE STOVE JUST UNTIL IT COMES TO A BOIL AND THEN AFTER THE HENS HAVE COOKED 30 MINUTES YOU START TO BASTE THEM AND BASTE THEM ABOUT EVERY 10 MINUTES AFTER THAT UNTIL THEY'RE DONE.  TAKES ABOUT AN HOUR TO ONE HOUR AND 15 MINUTES TO COOK.

AND THEY'RE DONE WHEN THEY'RE DONE.

THEY ARE DONE WHEN THEY'RE DONE AND THIS IS WHAT THEY LOOK LIKE JOHN WHEN THEY'RE DONE.

OH MY.

YEAH.  I DON'T WANT YOU TO GET TOO ATTACHED TO THEM.  THE NEXT THING IS TO GET THEM OUT AND THEY'RE SO TENDER AND GET THEM OUT FALLING APART AND WE SAVED GLAZE AND RIGHT BEFORE WE SERVE WE WANT TO DO THIS.

IT'S JUST GOING TO FLAVOR.

THAT'S RIGHT AND YOU HAVE ONE LAST SHOT OF THE FLAVOR.

THAT WAS A GOOD IDEA.

BUT YOU WANT IT OUT -- WHEN THE MEAT IS RAW -- OKAY.  I AM GOING TO TRY THIS.  I THINK THIS IS THE BEST THING TO DO AND USE THE SALAD THINGS.  LOOKY THERE.

FIRST TRY.

LOOK AT THAT.

FIRST TRY.

HOW PRETTY IS THAT?

OH MY.

AND THERE IS A KNIFE ON FORK OR PULL OFF ONE OF THE LITTLE LEGS AND EAT AWAY.

YOU WANT ME TO DO THIS WATERMELON STYLE.

YOU GO FOR IT.  WE USED FOUR CORNISH HENS.  YOU CAN USE AS MANY -- IT WILL HOLD FOUR.  CAN YOU PUT SQUASH IN BETWEEN THEM. WE MELTED HALF STICK OF BUTTER AND GARLIC AND SHOT IT UP WITH THE INJECTOR.  JUST A LITTLE BIT.  YOU DON'T WANT TO OVER POWER IT.  MAKE THE WHOLE LAYER -- IF YOU DON'T HAVE A RACK TO PUT YOUR HENS ON THEN JUST USE THE ONIONS.

OH YEAH.

YOU DON'T HAVE TO HAVE A METAL RACK IF YOU DON'T HAVE ONE AND THREE ONIONS CHUNKED UP AND PUT THE HENS ON THEM.  WE PUT ROSEMARY, SALT AND PEPPER. THEN WE WANT YOU PUT THEM IN THERE AND COOK 30 MINUTES AND START THE GLAZE AND MIXED UP THE JELLY AND ORANGE JUICE AND EVERY 10 MINUTES GLAZE IT AND TAKES ABOUT AN HOUR AND 15 MINUTES TO COOK. CORNISH HENS IF YOU WANT TO WOW SOMEONE YOU TRY THIS RECIPE.

I AM WOWED.

GOLLY IT SOUNDS SIMPLE BUT PHYLLIS SPEER WITH THE ARKANSAS GAME AND FISH COMMISSION IS MAKING ICE CREAM SANDWICHES. AM I TO ASSUME THAT I AM DESERVING OF A COOKIE?

I DON'T KNOW.  DO YOU THINK YOU ARE?

LET ME CHECK.  OH YES, OH YES.  OH MAN THOSE SMELL GOOD.

YOU'RE EVEN DESERVING OF TWO COOKIES BUT YOU HAVE TO WAIT A FEW MINUTES.

PHYLLIS YOU'RE TRYING TO CONFUSE ME.

WELL, IT'S NOT HARD TO DO.

AND YOU HAVE COOKIE MAKING STUFF.  WE DON'T NEED MORE COOKIES.  THIS IS PLENTY.

WELL, LET ME TELL YOU THIS IS THE DESSERT, THE CREME OF THE CREME.  I DON'T KNOW IF I SAY THAT RIGHT BUT I'M GOING TO SHOW YOU HOW TO MAKE ICE CREAM SANDWICHES.

I HAVEN'T HAD ONE OF THOSE IN GOODNESS GRACIOUS SO LONG.

AND I AM SURE YOU NEVER HAD ONE LIKE THIS.

I WILL TAKE YOUR WORD FOR THIS.

WE HOPE.  THE PRESSURE IS ON NOW.  WHAT I DID JOHN AND I CHEATED HERE AND I TYPICALLY MAKE MY OWN COOKIES.

YOU HAVE LICENSE.

AND I CAN'T MAKE THEM THIS ROUND AND SMOOTH SO THESE PACKAGES -- HAVE YOU HAD THESE? THEY'RE 12 CHUNKS AND IT MAKES THE COOKIES.

OH REALLY.

YOU NEED GALLON OF ICE CREAM AND I ALWAYS USE VANILLA.

ICE CREAM SANDWICHES.

YOU COULD USE CHOCOLATE.

NO ONE USES THAT IN ICE CREAM SANDWICHES.  I HAVEN'T.

NOT THAT I KNOW OF.  YOU GET THE ICE CREAM AND LET IT SOFTEN UP IN THE PACKAGE AND NINE BY 13 DISH AND I WILL SHOW YOU IN A MINUTE AND THEN JUST FLATTEN IT ALL OUT AND IN THE FREEZER AND LET IT FREEZE.

OH GOOD.  I WAS AFRAID I WOULD HAVE TO LIFT AND EAT FAST.

NO, NO, NO.  THEN YOU TAKE IN THIS CASE MANY CHIPS.  LOOK AT THESE LITTLE CHOCOLATE CHIPS. AREN'T THEY CUTE?  THIS IS HALF GALLON OF ICE CREAM AND IN THE DISH AND SMOOTH IT OUT.  THEN WE WANT TO TAKE A COOKIE CUTTER AND CUT OUR ICE CREAM.

THAT ONE IS READY TO GO.

THAT ONE IS READY TO GO, ISN'T IT?

A LITTLE TOO READY YOU WILL HAVE TO DIP THAT IN HOT WATER.

IT WILL BE OKAY AND TAKE THE SANDWICH LIKE THAT.

I AM READY TO GO.

TAKE THE SANDWICH AND PAT IT SMOOTH.  GO GENTLE NOW AND YOU DON'T WANT TO BREAK YOUR COOKIE BUT YOU WANT ICE CREAM.

ICE CREAM SPREAD OUT.

ALL THE WAY TO THE EDGE BECAUSE THE NEXT STEP IS YOU ROLL THE EDGE --

OH MY GOODNESS.  HOW ABOUT THAT?

IN THE CHOCOLATE CHIPS. AFTER I DO THIS I PUT THEM ON A COOKIE SHEET LIKE THAT AND I PUT THEM BACK IN THE FREEZER AND ONCE THEY'RE FROZEN LIKE THAT THEN I JUST INDIVIDUALLY PACKAGE THEM.

YOU'RE GOING TO PUT THEM ALL BACK IN THE FREEZER?

I NEVER -- IN ALL THE YEARS WE HAVE BEEN DOING THIS SHOW I HAVE NEVER SEEN SUCH A PITIFUL LOOK ON JOHN'S FACE, SO I GUESS I'M GOING TO HAVE TO LET HIM EAT THIS.

I KNOW IT'S GOING TO BE GOOD.

PUT THIS ON HERE LIKE THIS. HOMEMADE ICE CREAM SANDWICHES. YOU TRY THEM AND THEY'RE LOTS OF FUN.

AND THEY'RE GOOD.

"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.

If you enjoy "Cooking on the Wildside December 2013", consider making a tax-deductible gift to the AETN Foundation. Thank you for your support!
AETN.org > Programs > Cooking on the Wildside > Cooking on the Wildside December 2013