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Cooking on the Wildside March 2014

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Striper Boil

  • Striper filets
  • Corn on cob niblets
  • Potatoes, chunked
  • Onions, quartered
  • Shrimp & crab boil
  • Melted butter, seasoned with salt and pepper
  • Lemon slices

Cut striper filets into chunks and set aside. In a large kettle, bring water to boil. When boiling, add favorite shrimp and crab boil. Add potatoes and boil el dente. Add corn and frozen onions and bring back to boil. Add striper, remove from heat, cover and let steep about 10 minutes or until fish is cooked. Place items on serving plate and drizzle with butter and lemon.

*Recipe compliments of Jerry Blake

Jim and Patty's Pig Newton's

  • 2 cups flour
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • ¼ cup chopped chives
  • 1 ½ cups grated sharp Cheddar cheese
  • 1/3 cup vegetable shortening
  • 1 ½ cups buttermilk
  • 24 link sausage, cooked

Preheat oven to 400-degrees. Mix the first 8 ingredients in a large bowl. Cut in shortening until looks like coarse meal. Add buttermilk a little at a time until dough is sticky. Pour dough out on floured dough board. Fold dough over itself a few times, dusting with flour as needed. Pat to about ½-inch thick. Cut large circles with biscuit cutter. Pat circles to about ¼-inch thick. Lay 2 sausages on each biscuit. Fold biscuit over sausages and pinch together to form a seam. Place on baking sheet sprayed with vegetable spray. Bake about 15 minutes or until golden brown. Serve with favorite jam or jelly.

Topsy-Turvy Pizza

  • 2 lb. ground venison
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 can sliced mushrooms
  • 2 small cans sliced ripe olives (optional)
  • 2 14 oz. jars pizza sauce
  • 8 oz. mozzarella cheese, grated
  • 4 oz. parmesan cheese, granted
  • 8 oz. sour cream
  • 1 Tbsp. butter, melted
  • 1 or 2 cans crescent dinner rolls

Brown meat and onions in Dutch oven. Add garlic, mushrooms, olives and pizza sauce. Cook until bubbling. Layer cheeses and sour cream on meat mixture, reserving some parmesan cheese to sprinkle on top. Place crescent rolls on top of mixture and brush with melted butter. Cook in Dutch oven at 375-degrees about 30 minutes or until crescent rolls are done. Note: If cooking on a campfire, place 18 briquettes on top and 9 on bottom for 375-degrees.

TRANSCRIPT

[MUSIC]

THIS DICOMES UNDER THE HEADING OF YOU AIN'T GOING TO BELIEVE THIS.  PHYLLIS SPEAR WITH THE ARKANSAS GAME AND FISH DIVISION IS COOKING UP STRIPER BOIL.

I'M /TKPWROEUPBG  GOING TO TRY THIS RECIPE WITH YOU BECAUSTHIS IS ONE I'VE NOT TRIED AND IT'S AN EXPERIMENT. THAN WHAT IS OBVIOUS BECAUSE I CAN DO THAT.

YOU CAN?

YEAH.

AND YOU WO BURN IT? [LAUGHTER]

THIS IS A BIG OLD POT OF BOILING WATER AND EN WE WENT FISHING WITH JERRY BLAKE CAUGHT STRIPER.  YOU DIDN'T TO SEE THATON CAMERA, BUT WE CAUGHT A STRIPER AND HE WAS TELLING ME ABOUT SOMETHING THEY AND YOU KNOW HOW HAVE CRAWFISH BOILS AND SHRIMP BOILS, THEY HAVE A STRIPER BOIL AND HE SAYS IT'S REALLY GOOD. JERRY, YOU'RE ON THE SPOT HERE NOW.

I'LL BE THE JUDGE OF THAT.

VERY MUCH LIKE YOU DO, 'CAUSE I DIDN'T EVEN PUT A MINCE ON SE RECIPES BECAUSE IF YOHAVE A LITTLE BIT OF STRIPER YOU'RE GOING TO DO IT IN A THING LIKE THIS HERE, AND IF YOU HAVE A LOT YOU'LL DO IT A GREAT BIG POT LIKE A CRAWFISH.

IS THAT ONE ST

THIS IS ONE STRIPER.  PRETTY GOOD.

I'VE GOT PROBABLY ABOUT A GALLON OR SO OF WATER BOILING HERE.  FIRST THING YOU'RE G TO DO IS PUT YOUR SHRIMP AND CRAB BOIN THERE.  I LIKE THIS PARTICULAR KIND OF SHRIMP AND CRAB BOIL. S A POWDER. IT'S NOT LIKE THAT KIND THAT'S GOT IF THINGS OF NUTS --

WEEDS --

EDS AND STICKS IN IT. IT'S A POWDER AND I'LL PUT ABOUT A CUP IN THAT POWDER.

JUST ABOUP?

YEAH, SEE, IT'S GOING TO BO.

THIS REMINDS ME OFWHEN WE SET THE SCOTCH ON FIRE

THAT JOHN, HE JUST N'T FORGIVE US.

IT TURNED MILKY, DIDN'T IT?

NO, IT'KIND OF FUZZED UP. TH'RE GOING TO PUT POTATOES THAT WE'VE  CUBED UP. I BE NOT DO THAT LIKE THAT. I MAKE YOU NERVOUS. WE' GOING TO PUT OUR POTATOES AN ONIONS INTHERE.  NOW, THESE ARE GOING TO BOIUNTIL THEY'RE JUST   DENTE. YOU KNOW WHAT THAT ?  IT MEANS THEY'RE JUST BARELY DONE. AS SOON AS THESE GET AL DENTE, WEPUT OUR LITTLE EARS OF CORN IN.

WHY DON'T YOU PIT IT IN NOW?

BECAUSE IT'LL BE OVERDONE. THE POTATOES TAKE ER THAN THE CORN.  I DON'T WAE

YOU TAKE CARE OF US.

I'M TR U MISSED.

I MISSED.

DEAD YOU GET IT ALL IN THERE?

I GOT IT ALL IN THERE EXCEPT THE STRIPER. SMELLS GOOD TOO. CAN YOU L IT?

YEAH, BUT THAT'S TOTALLY DIFFERENT FROM THE SHRIMP AND

YOU'RE USED TO WIALL THE STICKS AND TWIGS IN IT. SEE HOW GOOD  LOOKS.

YEAH.

YOU GOT THE CORN, POTATOES AND ONIONS. THAT'S DONE.

THAT'S DONE.

WHAT WE DO 'CAUSE WE TO BOIL, IS WE TAKE THESE PIECES OF STRIPER AND DROP THEM DOWN TO HERE. THIS WHAT JERRY TOLD ME. WE DROP THEM DOWN IN HERE, PUT THE LID ON THIS, TAKE IT OFF THE HEAT, SOTURN THE HEAT OFF AND THEN WE'RE GOING TO LET IT SIT FOR ABOUT TEN MINUTES AND THAT'S GOING TO COOK THIS FISH.

OH, OKAY.

AND YOU CERTAINLY UNDERSTAND THAT IT WOULD DO THAT, THAT IT WOULD COOK IT BECAUSE WHEN YOU FRY IT YOU DON'FRY IT THAT LONG.

NO.

PUT THE LID BACK ON IT, TURN THE FIRE OFF, IT TEN MINUTES AND THEN WE GET TO EAT IT AND I'M GOING TO TASTE IT TH YOU.

YOU NEVER HAVE TASTED IT?

NO. IF IT'S T GOOD IT'S NOT MY FAULT. IF HE DOESN'T SAY MM GOOD, IT'S NOT MY FAULT.

THREE,  ONE.

IS HE EXACT OR WHAT?  LET'S SEE WHAT WE GOT. LOOK  THAT. LOOK AT FISH.

IT'S NOT GOING TO BE A SOUP?

IT'S JUST LIKE A SHRIMP BOIL OR CRAWFISH BOIL.

IT LOOKS GOODS.IS BEAUTIFUL.  OKAY.

THAT ALL YOU GOING TO PUT THERE?

I KNEW HE WAS GOING TO SAY THAT.  AND I'M GOING HELP YOU EAT IT. I'M GOING TO TASTE THE FISH.

LOOK AT THAT.  DID YOU SEE HOW TENDER THAT WA OH, IT'S GOING TO BE HOT.

FOR ONCE, I'M GOING TO TAKE A SMALL BITE.

IT'S NOT TOO HOT.

I CTELL BY THE WAY YOU'RE BLOWING IT. I WHETHE BLOW MINE BEFORE I GET NEAR THAT --

I'M GOING TO TELL YOU WHAT YOU'RE NOT GOING TO BELIEVE HOW GOOD THAT IS. I BELIEVE JERRY BLAKE HAS A WINNER HERE.

GOLLY, THAT'S GOOD. JERRY, WE THANK YOU VERY, /SRUR /PH-FP. VERY MUCH. ANYTHAT WANTS TO TRY THIS, I SUGGEST YODO IT. STRIPER BOIL. YOU CAN DO IT WITH. KINDA FISH OH, YOU KNOW WHAT I FORGOT TO DO?

WHAT?

WAIT A MINUTE, DON'T LEAVE US YET. HE SAID IT WAS SO GOOD WITHOUT THIS, I DON'T EVEN THINK YOU'D NEEO DO THIS, BUT HE ID DRIZZLE MELTED BUTTER OVER IT AND SQUEEZE LEMON JUICE ON IT. I FORGOT  DO THAT IT WAS SO GOOD. GOOD .  AT MAKES IT ANY GOOD.

I'M WEARING MY GOOD SHIRT.

'S WHY THEY DON'T TAK ME PLACES TO EAT. I MAKE A BIG MESS.

WOW, IT'S EVEN BETTER.

HOW COULD ITNOT WITH BUTTER ON IT. ISN'T THAT GOOD.

THAT'S AMAZING. IT'S THAT MUCH BETTER.

VERY SIMPLE THING TO DO, GETS YOU A BIG OLD POT OF WATER BOILING, PUT YOUR  POTATOES, ONIONS AND WHEN THAT'S DONE THE FISH IN THERE, LEIT STEEP FOR TEN MINUT YOU'VE GOT STRIPIL.

ISN'T THAT A FANCY NAME FOR IT?

STRIPER BOIL.

COMING UP NEXT ON COOKING ON THE WILD SIDE. EVERYBODY'S  HEARD OF FIG NEWTONS, HAVE YOU EVER HEARD OF PIG NEWTONS. I HADN'T EITHER.  PHYLLIS SPEAR CALLS THEM PIG NEWTONS.

I'M  FIXING FOR YOU PIG NEWTONS.  IS THAT REALLY THE NAME OF IT?

THAT'S THE NAME OF IT.

PIG NEWTONS.

I GOTTA TELL YOU HOW IT STARTED. I'M MIXING UP BASIC BISCUIT DOUGH SO I PUT OUR AND SALT AND BAKING POWDERED AND BAKING SODA.  THAT'S JUST TYPICA WHAT YOU PUT IN BISCUITS.

DID YOU GET THE DA IN THERE ALREADY?

I SAW YOU PUT THE BACON --

LET ME TELL YOU ABOUT THIS RECIPE. I WAS VISITIOUR SON GREG IN PORTLAND. HE TOOK TO THIS BAKERY.  NOW I'M G CHIVES. IF I HAD FRESH CHIVES I'D USE THEM. I  THEM, BUT THEY'RE NOT I'D USE ABOUT 1/4 CUP FRESH, OR A COUPLE TABLESPOON DRIED AND SOME BLACK PEPPER.  ANYWAY, RE WAS THIS BAKERY AND AND PA-- WAS A COFFEE SHOP --

IT'S PORTLAND, OREGON.

THEY HAD THESE THING CALLED PIG NEWTONS AND THEY'RE REALLY GOOD. GREG SAID MOM, MAKE THOSE AND DO THOSE ON THE SHOW.  I PLAYIN PRACTICING AND ALL THAT, AND I CAME UP WITH PHYLLIS' VERSION OF PHIL AND PATTY'S PIG NEWTONS. WE'VE MIXED UP BISCUIT DOUGH, PEPPER AND CHEESE.  BLACK

CHEESE.

YES. AND THEN WHAT WE'RE GOING TO DO IS ADD, JUST LIKE YOU MAKE BISCUITS, WE'LL ADD OUR SHORTENING. I'D PROBABLY JUST PUT ABOUT A THIRD OF A BECAUSE THE CHE FAT IN IT SO YOU DON'T NEED AS MUCH FAT, BUT THE REASON YOU PUT THE FAT IN THERE AND USE THIS FUNKY LITTLE PASTRY THING AND ALL THAT IS BECAUSE THAT'S WHAT MAKES YOUR BISCUITS --

WHAT MAKES YOUR BISCUITS TENDER AND FLAKY.

T H A N G, THANG.

MM-HM, THESE WERE JUST GREAT. WE HAD PLAYED WITH THEM AND PLAYED WITH THEM AND THIS IS MY RENDITION OF THEM.

OH, YOU CHANGED THEM UP A LITTLE?

OH, I DON'T KNOW 'CAUSE THEY DIDN'T GIVE ME THE RECIPE. I JUST REMEMBERED WHAT WAS IN THEM AND TRIED TO COME UP

SHE GIVES THE CREDIT TO JIM AND PATTY?

YES. IT'S ONE OF THOSE THINGS WHERE THEY HAVE THE COPY AND YOU COULD STAND A SPOON UP IN. IT'S GOOD, BUT IT'S STRONG. I JUST CAN'T TO BE POLITE WITH THIS THINGY DO, BUT I JUST GOT TO GET MY HANDS IN IT.

YOU GOTTA GET HER DONE.

THAT'S THE WAY YOU DO IT. THEN WE'RE GOING TO ADD SOME BUTTERMILK BECAUSE REMEMBER, WE PUT SODA IN IT RMILK. AND WANT TO -- DON'T STIR IT ANYMORE THAN YOU HAVE TO, BUT PUT ENOUGH BUTTERMILK TO MAKE IT STICKY. NOW, I DON'T KNOW, BUT MY THEORY IS THAT YOU COULD PROBABLY -- OH, I CAN'T BEGO TO TELL YOU THIS, BUT I THINK YOU COULD USE ONE OF THOSE BOX BISCUIT MIXES. IT HURTS ME TO SAY THAT, IT REALLY HURTS ME TO SAY THAT.

LISTEN FOLKS, ONE OF THESE MORNINGS YOU'RE THINK SO.  DON' THINK SO.  BUT YOU COULD PROBABLY USE A BISCUIT MIX AND THEN ADD YOUR CHIVES AND YOUR CHEDDAR CHEESE -- YOU WANT SHARP ICKY DOUGH. AND YOU WANT PRETTY STICKY DOUGH.

YEAH, LOOKING LIKE BISCUITS THOUGH.

THEN WHAT WE'RE GOING TO DO IS WE ARE GOING TO MAKE OUR LITTLE DOUGH BOARD HERE AND --

YEAH.SOME FLOUR ONIS DOUGH BOARD. ISN'T THIS A PRETTY DOUGH BOARD?  SOME FRIENDS, DEB AND DAVE, HE'S A WOOD WORKER AND HE MADE THIS FOR ME FOR MY BIRTHDAY.  WE WON'T MENTION THE NUMBER.

YOU WERE WEREN'T YOU?

YEAH.  MY GOODNESS, BUT I TURNED GREEN.

AND THE OTHER SIDE HAS A TRENCH IN IT SO YOU WANT TO USE IT FOR MET  MEAT BUT I USE IN SIDE FOR DOUGH BOARD.  YOU T WANT TO HANDLE IT A LOT IF YOU DON'T WANT TO. FOLD IT OVER ON ITSELF BECAUSE THAT'S WHAT MAKES YOUR BISCUITS BE FLAKY.  AND SOON AS YOU GET IT TO WHERE YOU CAN HANDLE IT AND IT'S NO

NOT T OUT?

NO, NOT ROLL IT . WELL, I GUESS YOU COULD ROLL IT, BUT IT'S A LOT MORE FUN. YOU ALREADY GOT YOUR HANDS DIRTY, YOU MIGHT AS WELL KEEP USING THEM.

MAXIMIZE THE EXPERIENCE.

MASH IT 1/2 AN INCH, TAKE THE BIGGEST BISCUIT CUTTER YOU CAN FIND. THEN WE MASH THIS OUT TO COME IT A LITTLE BIT LONGER. MASH IT OUT SINCE YOU'RE GOING TO COOK THESE AND THEN AT YOU'V OKED.

I JUST GOT RECONNECTED.

LAY THESE ON HERE, FOLD IT OVER LIKE THAT, MASH IT TOGETHER, PAN THAT YOU'VE SPRAYED WITH VEGETABLE SHORTENING -- YEAH.

YEAH.

VEGETABLE SQUIRT STUFF.  YOU WANT TO MAKE A BUNCH OF LITTLE ONES, YOU COULD.

I THINK THAT.

YOU THINK THAT'S A GOOD IDEA?

UH-HUH.

THAT'S THE WAY YOU DO IT -- YOU KNOW, I KNOW -- YOU LOOK SO FAMISHED AND YOU'RE JUST ABOUT TO BLOW AWAY IN ORDER THAT YOU TO WAIT UNTIL THESE GET DONE, I JUST HAPPEN TO HAVE SOME IN THE OVEN.

OH, YOU GOOD SOUL PHYLLIS. HOW LONG WAS IT GOING TO TAKE TO COOK THESE THINGS?

IT ACTUALLY ONLY TAKES THEM ABOUT 15, 20 MINUTES, ABOUT THE SAME TIMEREGULAR BISCUITS.

THAT'S EXACTLY THE TIME I HAD BEFORE I STARVE TO DEATH.

HERE THEY ARE.

THANK YOU.  JUST ONE?

DO YOU THINK ONE WILL DO?

NO.  BUT I'M GOING

I'M GOING TO ON MAKING THESE AND WHILE YOU'RE TASTING I'M GOING TO TELL THE FOLKS HOW WE DID IT AND I'LL KEEP ON MAKING THESE SO I CAN COOK THESE.

ANY PARTICULAR PROTOCOL? STICK IT UP AND GET IT IN

ONE THING, IF YOU WANT TO, WHICH IS NOT A BAD IDEA, WE GOT SOME STRAWBERRY JAM AND JELLY IF YOU'D LIKE TO HAVE SOME JAM OR JELLY ON IT, OTHERWISE YOU CAN TAKE YOUR BIG OLD BITE. I THINK G OLD BITE.

OH, I'LL DO THAT.

WE TAKE FLOUR, BAKING POWDER, BAKING SODA, SALT, BLACK PEPPER, GARLIC, CHIVES AND SOME CHEDDAR CHEESE, MAKE YOUR BISCUITS, ADD 'TIL YOUR DOUGH'S REAL STICKY. THEN CUT THEM OUT, PUT THEM ON THE PAN, BECAME THEM  BAKE THEM, AND WHEN YOU GET THROUGH YOU'VE GOT PIG NEWTONS.

CAN I GRAB THAT FORK?

YOU GO CHEDDAR CHEESE CHIVE BISCUIT WITH SAUSAGE LINKS IN IT. I HOPE THAT'S GOOD.

MM-HM.

IT'S A REAL FUN THING TO DO AT CAMP.ND MAKING IT TH A BISCUIT MIX, BUT I THINK IT'S FUN, I THINK YOU'LL LIKE THEM AND I THINK THEY'RE PRETTY DOG GONE GOOD.

MM-HM.

PIG NEWTONS.

I WOULDN'T MIND HAVING ANOTHER.

COUP NEXT ON COOKING ON THE WILD SIDE -- I KNEW IT WAS GOING TO BE A GOOD DAY WHEN I ASKED PHILLY SPEAR WITH THE ARKANSAS GAME AND FISH COMMISSION.  PIZZA.

WELL, HERE WE ARE, TOPSY-TURVY PIZZA.

TOPSY-TURVY PIZZA.

YEAH, IN THE DUTCH OVEN, I MIGHT ADD. WE'RE GOING TO COOK A PIZZA, SORT OF A PIZZA -- IN A DUTCH N BECAUSE WE'RE GOING TO PUT THE CRUST ON TOP.

THAT SMELLS SO GOOD AND THE WIND IS BLOWING IT AWAY FROM ME.

AND ALL IN THE WORLD THIS IS IS A RED ONION CHOPPED UP AND 2 CUPS THEN YOU BROWN THAT --

WITH THE ONIONS IN IT?

YEAH. WE MIGHT LET IT GET ABOUT HALF BROWN AND THEN I ADD THE ONIONS BECAUSE WHEN I EAT AN ONION IN THIS DISH I WANT IT TO BE AN ONION, I DON'T WANT IT TO BE MUSHY.ABOUT 4 CLOVES OF GARLIC. I KNOW YOU'RE SURPRISED ABOUT THAT.

IF IT'S PIZZA IT HAS TO HAVE GARLIC.

I'M PUTTING MUSHROOMS AND BLACK OLIVES. IF YOU DON'T LIKE THOSE THINGS, DON'T PUT THEM IN THERE.  THE W PARLOR.  THEY'VE GOT EVERYTHING THERE.

NOT EVERYBODY LIKES IT. I'M PUTTING 2 CANS OF SLICED OLIVES. IF I WAS DOING MY OWN I'D JUST OUT HERE'S EASIER.

WE GOT A BARGE GOING UP THE RIVER.

WE DO.  WE WERE TALKING EARLIER, IT'S ALL I CAN DO TO KEEP A CANOE BETWEEN THE DITCHES AND RIVER.  I CAN'T IMAGINE TRYING TO DO THAT.

OH MY.

THEN JOHN OF PIZZA SAUCE. IF YOU GOT PIZZA SAUCE AT HOME AND YOU WANT TO MAKE YOUR OWN, THAT'S OKAY.

YEAH.

I JUST KINDA DESIGNED THIS AROUND FOR DOING, LIKE, WHEN YOU'RE OUT CAMPING AND WHEN YOU'RE CAMPING YOU WANT IT AS

THAT'S EXACTLY RIGHT. SO MIX THIS ALL TOGETHER.

TOPSY-TURVY PIZZA.

YOU'RE GOING TO UNDERSTAND WHY IN A MINUTE.

I DON'T SEE ANYTHING THAT LOOKS LIKE PIZZA.

I'M THNG YOU COULD EAT IT D JUST LIKE THIS DOESN'T IT?

EXCUSE ME, WHERE'S THE SPOON?

THEN WE TAKE AN 8 OUNCE PACKAGE OF SOUR CREAM.

SOUR CREAM?

YEAH. PUT THAT

SMEAR THAT ALL AROUND?

IT DEPENDS ON WHERE YOU'RE FROM.

OH, OKAY.

I THINK IT DEPENDS ON WHERE YOU'RE FROM. THEN WE TOP OUNCE PACKAGE OF MO CHEESE.  SEE, IT'S GETTING MORE LIKE PIZZA BY THE MINUTE.

CERTAINLY IS.

ALL THAT IN THERE.

THE WHOLE THING?

THE WHOLE THING.  WE'RE NOT TAKING ANYTHING HOME.  WE'RE I HOPE YOU'RE GRY.  YOU'RE ALWAYS HUNGRY WHEN YOU'RE AROUND ME.

I'LL MANAGE TO GET A FEW BITES DOWN.

EVERYBODY ALWAYS SAYS WHY DIDN'T YOU BRING JOHN WITH YOU.  I SAID NOBODY ELSE WILL GET ANYTHING ELSE  EAT.SOME MORE PA CHEESE.  NOW, HERE'S THE SECRET. HERE'S WHERE YOU'LL BE SURPRISED. WE'VE GOT SOME CRESCENT ROLLS HERE.  I'M NOT TOO FAMILIAR WITH THEM.

TWO OF THEM?  OF THEM. I WHOPPED THAT. DIDN'T I DO A GOOD JOB WHOPPING THAT.

WHAT DID JERRY USED TO SAY? YOU COULD USE IT ALL IN THE NEIGHBORHOOD IN THE MORNING. POP, POP, POP, POP.

YOU DIDYOURS.

SEE.

NOW YOU UNROLL THESE.  THESE ARE /KRES  CRESCENT ROLLS. THESE YOU USUALLY ROLL INTO A LITTLE CYLINDER.  THESE WE'LL PUT ON TOP OF HERE LIKE THIS SO WE GET THIS SE AND I'LL JUST BE STICKING THEM ON THERE AS BEST WE CAN.  REMEMBER THEY'RE GOING TO SWELL UP. THIS ISN'T AN EXACT SCIENCE AND THEY'LL SWELL UP.

I'M STANDING HERE HOLDING THIS POLE. LOOKING PRETTY.  I KNOW. H.

DOESN'T HE DO A GOOD JOB? OH MY.  I'M GOING TO PUT THAT ONE LIKE THAT.  I BELIEVE I COULD USE ONE OF YOURS.  YOU KNOW, YOU COULD PROBABLY CAN, BUT I KINDKE ALL -- I LIKE LOTS OF DOUGH.  THEY'RE GOING TO HAVE ONE OUT OF HERE. HOLD ON TO YOUR HAIR, JOHN. COVER THAT REAL GOOD. THEN WHEN WE GET THAT DONE WE'RE GOING TO JUST POUR A LITTLE BIT OF BUTTER.  WELL, WE'RE GOING TO POUR IT -- I MAYBE WE'LL SPREAD BUTTER.  OH, JUST A COUPLE TABLESPOONS OF BUTTER, SPREAD IT OVER TOP OF THOSE  CRESCENT ROLLS ANSPRINKL PARMESAN CHEESE ON THAT, JUST A NICE THIN LAYER. IF IT DOESN'T ALL BLOW AWAY. AND THEN WE'RE JUST GOING TO BAKE THAT ON THE FIRE ABOUT 30 MINUTES OR SO.  COME ON  TOPSY- PIZZA. LOOK AT THIS. I THINK THAT -- I THINK THIS WIND HAS MAKE THIS COOK A LOT FASTER, YOU KNOW.  OT HOTTER IN 20 MILES AN HOUR WINDS.

LOOK AT THAT BUBBLE.

BY THE TIME IT'S OVER HERE IT'LL BE COOLED OFF. YOU DON'T HAVE TO WORRY ABOUT YOUR MOUTH. IN THIS WIND IT WILL JUST COOL RIGHT DOWN.

SHAME ON ME FOR, LOOK AT THAT THING, IT'S FALLING.

THAT'LL JUST COOL RIGHT DOWN.

THAT DIDN'T TAKE VERY LONG.

NO, JUST ABOUT TEN OR 15 MINUTES. THE GOOD THING IS EVERYTHING ELSE IN THERE IS COOKED MELT TH AND COOK THE  BREAD ON TOP. IF YOU'RE OUT COOKING IN A DUTCH OVEN IN THE WIND, YOU WANT TO TURN THAT POT -- I PROBABLY SHOULD HAVE TURNED THIS AFTER TEN MINUTES, EVERY FIVE MINUTES. THE WIND HEATS THOSE COALS UP FROM THE DIRECTION IT COOKS ON THIS SIDE, DOESN'T COOK AS MUCH ON THIS SIDE.

WOULD THERE BE A VALUE ON TAKING A SHEET METAL WIND BREAK. BREAK?

IF SHEET METAL WIND BREAK THAT'D BE GREAT.

OKAY.

I'VE TALKED AS MUCH AS I CAN TALK TO GET THIS TO COOL DOWN, SO NOW IT'S TIME TO TASTE.

WE IN THE BUSINESS CALL THAT AFILL BILL.

YOU DON'T DUMP THAT OUT OR ANYTHING.  I CALL IT TOPSY-TURVY 'CAUSE IT'S SERVED UPSIDE DOWN LIKE THAT.

FRIENDS, THIS IS A PIZZA COBBLER.

THAT'S EXACTLY WHAT IT IS.

UH-HUH.

WHILE YOU A E I'LL TELL THE FOLKS HOW TO DO IT.

FOLKS, THIS IS A METAL PLATE.

OH GOOD GRIEF, WANT ME TO HOLD THE PLATE?

NO, I'M HOLDING IT INTO THE WIND. I GET TO SMELL IT TASTE GOOD. CALLED IT TOPSY-TURVY 'CAUSE YOU COOK IT UPSIDE DOWN LIKE THAT.  I USED VENISON. YOU CAN USE GROUND TURKEY OR ANYTHING, TAKE ABOUT 2 POUNDS OF GROUND MEAT, ADD PIZZA /SAUG MUSHROOMS, WHATEVER YOU LIKE IF YOUR PIZZA, THAT'S WHAT YOU CAN PUT IN THERE. A LAYER OF  SOUR CREAM ON THAT THESE WHOPPING CRESCENT ROLLS. COOK IT. USUALLY IT'S DONE IN 20 OR 30 MINUTES. IF IT'S IN THE WIND IT'S GOING TO COOK FAST.

JOHN, SINCE THIS IS A SIZE 14 DUTCH OVEN, I GUESS I'LL SEE WHEN THE CAMERAS GO OFF --

THIS IS JUST GREAT.

BEST THING I EVER COOKED, RIGHT?

I BELIEVE IT'S THE EASIEST THING. AND EASY TO O AT CAMP AND WITH KIDS. TRY IT, TOPSY-TURVY PIZZA.

[MUSIC]
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