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Cooking on the Wildside May 2013

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Wild Spring Pizza

Pizza Crust
  • 1 cup unbleached flour
  • 1 tsp. yeast
  • ½ tsp. sugar
  • ¾ tsp. salt
  • ½ cup water, at room temperature
  • Olive oil

In a small bowl, whisk together flour, yeast, sugar and salt. Make a well in the center, and pour in water. Mix until dough begins to form. Coat a small bowl or 4-cup glass measuring cup with olive oil, and place pizza dough in cup. Cover with plastic, and put in refrigerator 8 to 24 hours. About two hours before ready to make pizza, remove from refrigerator, and let rise.

Pizza Topping
  • 1 cup cooked wild turkey, diced
  • 1 cup morel mushrooms, sautéed
  • ½ cup wild greens, sautéed with wild onions
  • ½ cup wild onions, sautéed with wild greens
  • Roasted red peppers, sliced
  • Smoked provolone cheese
  • Grated Pecorino or Parmesan
  • Mozzarella
  • Salt and pepper to taste

Press out crust on pizza pan. Add toppings as follows: provolone cheese, Pecorino or Parmesan, mozzarella, turkey, mushrooms, sautéed greens and onions, roasted red peppers, more cheese and salt and pepper to taste. Preheat grill to 400 degrees. Cook pizza on indirect heat until crust is golden brown and crispy.

Corn Loaf

  • 2 cans whole kernel corn
  • 1 cup fresh tomato, chopped, or 1 14-oz. can diced tomatoes
  • 1 cup onion, chopped
  • 1 cup green pepper, chopped
  • 1 tsp. salt
  • ¼ tsp. chipotle pepper
  • 1 cup yellow corn meal
  • 1 cup cheddar cheese, grated
  • 2 eggs, slightly beaten
  • 1 small can evaporated milk
  • ½ cup water

Mix together corn, tomato, onion, green pepper, salt, pepper, cornmeal and cheese. Combine well, and let mixture sit 30 minutes. Beat eggs; add to evaporated milk and water, mixing well. Then add egg mixture to vegetables. Pour into a #10 or #12 Dutch oven that has been greased, and bake at 375-degrees for one hour. Serve hot or cold.

Grilled Turkey Kabobs

  • 1 lb. wild turkey breast
  • Salt & pepper
  • ½ cup white wine
  • ¼ cup olive oil
  • 1 tsp. Italian seasoning
  • 2 cloves garlic, minced
  • 3 small onions, quartered
  • 2 green peppers, chunked
  • 8 oz. package button mushrooms, capped

Rinse and pat dry turkey breast. Lightly salt and pepper. Cut into 1-inch squares. Mix wine, olive oil, Italian seasoning and garlic in plastic zip-lock bag. Add turkey pieces to bag, and marinate for one hour. Turn bag at least once. Alternately thread meat, onion, green pepper and mushrooms on skewers. Grill on indirect heat about 8 minutes; turn and grill on other side until turkey is done and veggies are done, but still crisp.

TRANSCRIPT

CAN YOU BELIEVE IT?

NO I CAN'T.

YOU BEEN DOING THIS --

AND HAVING LOTS OF FUN. AND WE'VE GONE ALL OVER THE STATE, AND COOKED A LOT OF DIFFERENT THINGS. NOW YOU ALL ARE GOING TO HAVE TO SUFFER THROUGH ALL OF THESE JUST LIKE I AM. STICK AROUND. I THINK YOU WILL LIKE IT.

WELL IT'S NORMAL FOR PHYLLIS, PHYLLIS SPEER WITH THE ARKANSAS FISH AND GAME COMMISSION IS GOING TO COOK  WILD SPRING PIZZA.

I DON'T KNOW IF I LIKE YOU ENOUGH TO FEED YOU THIS.

YOU MUST LIKE ME ENOUGH.

I GOT THE IDEA FOR THIS,

(WHISTLE)

I THEN WANTING TO BAKE A PIZZA ON THE GRILL. I HAVE MESSED UP A FEW TIMES. BUT I THINK I FINALLY GOT IT DOWN PAT AND THE SECRET IS THIS CAST IRON PIZZA PAN. - THEY JUST CAME UP WITH THIS. I HAVE NOT SEEN ONE BEFORE. WE MADE A PIZZA CRUST HERE ANYTHING YOU WANT TO DO WITH THIS PIZZA CRUST IS YOU WANT TO MAKE IT THE DAY BEFORE AND THEN JUST PUT IT IN A MEASURING CUP LIKE THIS AND PUT PLASTIC ON IT AND PUT IT IN THE REFRIGERATOR.

RISING ALL THE TIME?

YOU DON'T WANT TO RISE TOO MUCH UNTIL ABOUT AN HOUR OR SO YOU ARE GETTING  READY TO USE IT. AND THEN FIRST OF ALL I'M GOING TO PUT A LITTLE BIT OF CORNMEAL. THAT WILL KEEP THIS TRUST FROM STICKING.

OKAY.

AND THEN -- A LITTLE MORE OLIVE OIL. AND BECAUSE YOU JUST WANT TO WORK THIS CRUST OUT PUT IT DOWN HERE AND THEN WHAT WE ARE GOING TO DO IS KEEP WORKING WITH THIS CRUST UNTIL WE GET IT OUT BIG ENOUGH. THIS WILL TAKE A LITTLE WHILE.

OKAY.

LOOK JOHN. YOU MAKE THE CRUST AS BIG AS A PAN. THIS IS A THIN CRUST PIZZA. THIS PIZZA IS CALLED WILD SPRING PIZZA; ALL THE INGREDIENTS ARE WILD, SMOKED WHILE TURKEY, WILD ONIONS,

WILD WOOD FLOUR.

YOU CAN USE WATERCRESS, ANY KIND OF WILD GRAIN THAT YOU LIKE. I SAUTÉED THEM IN  A LITTLE BUTTER. THOSE WILD ONIONS. YOU SPREAD  THE CRUST OUT. WE HAVE THE GRILL GOING, ABOUT 500. WE'LL COOK IT IN INDIRECT HEAT. WHEN YOU MAKE THIS YOU WANT TO USE SOME REALLY GOOD CHEESES. THIS IS SMOKE PROVOLONE.

SMOKE PROVOLONE?

AND IT MAKES THIS PIZZA SOOO GOOD.

I WONDER IF IT PUTS SMOKE ON IT.

THEY ACTUALLY DO. THIS IS SOME OF THAT REALLY GOOD PECORINO ROMANO. SORT OF LIKE PARMESAN. KIND OF STINKY.

OOOH. WASH THEM SOCKS!

THEY DID. AND THEN SOME PARMESAN. WE'LL COME BACK AND PUT A LITTLE MORE PUT GOOD CHEESES ON THIS PARTICULAR PIZZA. THEN WE PUT ABOUT A CUP OF SO OF SMOKED WILD TURKEY. IT'S ALREADY BEEN COOKED. AND THEN, YOU READY FOR THIS? MOREL MUSHROOMS, SAUTÉED. THIS IS WHY I DIDN'T KNOW IF I LIKE YOU THIS MUCH OR NOT. I HAVE TO TELL YOU THAT WE HAVE A DOWNRIVER FRIEND JODI AND DONNA, AND THAT JODI  IS AS OBSESSED WITH HUNTING MOREL MUSHROOMS AS I AM WITH TURKEY HUNTING.

PHYLLIS SPEER IS WHERE EVERY MOREL MUSHROOM IN FOURCOUNTIES IN NORTHERN ARKANSAS ARE.

THESE ARE DANDELION GREENS.

IT'S A GOOD THING  YOU SAUTÉED  WILD ONIONS.

THEY ARE A LITTLE STOUT, HARD TO PICK, HARD TO GET OUT OF THE GROUND. THEY LIKE WHAT THEY ARE AND THEY WANT TO STAY THERE.

YOU HAVE TO HAVE A MATTOCK.

I LIKE TO PUT ROASTED RED PEPPERS. I LIKE TO PUT JUST A LITTLE BIT OF THIS HERE BECAUSE OF THE COLOR, IT ADDS TO THE FLAVOR BUT IT MAKES IT PRETTIER.

I BOUGHT SOME OF THOSE PHYLLIS AND I COULD NEVER GUESS WHAT TO DO WITH THEM.

LET ME TELL YOU SOMETHING AS A COULD DO WITH THEM. IT'S GLORIFIED PIMENTO. YOU CAN PUT SOME CHEESE IN THERE AND MAKE PIMENTO CHEESE, THAT WOULD BE REALLY GOOD. YOU HAVE THAT ON THERE. WE WILL PUT A LITTLE SALT, NOT A LOT. SOME OF THOSE CHEESES ARE KIND OF SALTY. PEPPER, FRESH GROUND PEPPER. AND THEN JUST A LITTLE MORE -- JUST A TOUCH MORE OF CHEESE, NOT A LOT. AND THEN WE ARE READY TO PUT THIS IN THE GRILL.

FOLKS,  THAT IS THREE CHEESES ON HERE, PRETTY FANCY.

I WILL PUT IT ON THE GRILL, A THIN CRUST AND WHEN THE CRUST  IS DONE IT WILL BE READY.

HOW LONG IS THAT?

COOK UNTIL IT'S DONE, THAT'S ALL I CAN TELL YOU. I TURNED IT TWO MIDDLE BURNERS OFF. LET'S GO OVER HERE. TELL A STORY.

I DON'T KNOW ANY.

YOU CAN'T GET TO THERE. WATCH  YOUR LEGS. ARE YOU READY?

IT DEPENDS. I HAVE BEEN SEEING THIS THING FOR HOW LONG?

IT'S CALLED THE PEEL. IT SLIDES ON THERE LIKE THAT IN YOU SLIDE IT OFF LIKE THAT. ISN'T THAT PRETTY?

THAT'S BEAUTIFUL! I MEAN IT IS.

AND THEN,  WE WILL SLICE UP. YOU CAN'T THINK ABOUT WHAT YOU ARE EATING.

I AM LOOKING FOR BLISTER BEETLES.

I DID WASH ALL.

HOW DO YOU LIKE THAT? HMM HMM. BLISTER BEETLES.

I'M GOING TO SLICE A LITTLE PIECE WHILE I TELL THE FOLKS. IT WILL BE HOT BUT NOT VERY HOT. THIS IS A WILD SPRING PIZZA. WE HAVE TAKING A PIZZA CRUST THAT WE HAVE KEPT IN THE REFRIGERATOR OVERNIGHT AND SPREAD IT OUT ON THE PAN AND TO THAT WE'VE ADDED ABOUT THREE DIFFERENT KINDS OF CHEESES; WE'VE ADDED PROVOLONE, PECORINI ROMANO, WILD TURKEY, MOREL MUSHROOMS, ROASTED RED PEPPERS, SALT AND PEPPER AND COOK IT ON THE GRILL. IF YOU WANT TO ADD HICKORY CHIPS  FOR SMOKE YOU CAN. AND IT'S DIFFERENT, ISN'T IT?

THAT'S WHAT EVERYBODY NEEDS TO KNOW. IF YOU ARE EXPECTING TO  TASTE LIKE PIZZA, IT DOES NOT. IT'S REALLY GOOD.

IT'S VERY, VERY RICH.

YEAH. SURE IS.

WILD SPRING PIZZA. GATHER SOME GREENS AND MAKE YOUR OWN. (MUSIC)

WHITE RIVER, AT A PLACE CALLED WHITE BUFFALO, PHYLLIS SPEER FROM THE ARKANSAS FISH AND GAME COMMISSION IS STIRRING UP A SITE IS CALLED CORN LOAF. NOBODY PUTS EGGS IN A STEW.

THIS IS CORN LOAF. MY AUNT FOUND THIS RECIPE IN SOME NEWSPAPER OR SOMETHING AND I CHANGED IT, WE MADE IT IN HER HOUSE AND IT CHANGES FOR A DUTCH OVEN AND MAN IT'S GOOD! IT'S HALFWAY BETWEEN MEXICAN CORNBREAD  AND A CORN CASSEROLE. IT'S SO, SO VERY GOOD. AND IF YOU DON'T WANT TO DO IT IN A DUTCH OVEN YOU CAN DO IT IN YOUR OVEN AT HOME.

I'M GOING TO LIKE THIS. THE WIND IS BLOWING STRONG ENOUGH IT WILL COOL IN A HURRY.

YOU WILL HAVE HELP COOLING IT. A SIMPLE RECIPE TO DO BUT A LOT OF FUN. YOU TAKE TWO CANS OF WHOLE KERNEL CORN, DRAINED. IF YOU ARE AT HOME YOU USE A FRESH TOMATO AND CHOP IT UP BUT SINCE YOU ARE CAMPING AND DOING IT IN A THAT'S HAVING I'M USING A SMALL CAN OF DICED TOMATOES. ONE ONION, CHOPPED. ONE GREEN PEPPER,  CHOPPED. ABOUT A TEASPOON OF SALT.

I NOTICED THAT.

THEN WE ARE GOING TO ADD ABOUT A FOURTH OF THE TEASPOON OF CHIPOTEL PEPPER. THIS IS A SMOKED JALAPENO, IF YOU LIKE REGULAR HOT PEPPER THAT'S FINE TOO. YOU DON'T LIKE IT, DON'T PUT HOT PEPPER IN IT. THEN WE WILL STIR A CUP OF YELLOW CORNMEAL. I USE STONEGROUND; YOU CAN USE THAT OTHER STORE-BOUGHT STUFF IF YOU WANT BUT IT'S NOT NEARLY AS GOOD. THEN YOU WILL ADD SOME CHEESE. I'VE GOT TO RUN A REHEARING GET THE CHEESE, JOHN, HOW ABOUT IF YOU KEEP STIRRING THAT UP REAL GOOD.

I AM QUALIFIED TO DO THIS. CORNMEAL. ALL THAT OTHER STUFF, CAN'T SEE THE CHIPOTLE PEPPERS. I CAN'T. BUT THAT'S ALL RIGHT. THAT'S HEAVY, PHYLLIS.

YOU'RE GOING TO LOVE THIS. IF I WERE DOING THIS AT HOME WE WILL ADD IT CUP OF CHEESE -- YOU KEEP STIRRING,  YOU ARE DOING A FINE JOB --  KEEP STIRRING. IF I WERE DOING THIS AT HOME I WOULD STIR THAT CHEESE IN A LET  IT SET ABOUT 30 MINUTES. IF I WERE DOING THIS AT HOME, THAT CORNMEAL WOULD SOAK UP THOSE JUICES. SINCE WE ARE DOING IT OUT, CAMPING, AND SAYS WE WILL COOK IT IN A DUTCH OVEN  I'M GOING TO GO AHEAD AND FINISH IT. I'M GOING TO BREAK TWO EGGS. IN IT. MIX THOSE UP REALLY GOOD. IN THERE. THEN YOU ADD A SMALL CAN OF PET MILK. THAT YOU ADD ABOUT HALF A CUP OF WATER.

I HAVE NOT SEEN ANY PET MILK SINCE --

I USE PET MILK QUITE A BIT, IT'S GOOD FOR COOKING. MAKES IT RICH TASTING, LIKE CREAM OR HALF-AND-HALF BUT WITHOUT THE CALORIES. I HAVE QUOTED THE DUTCH OVEN WITH PAM. I'M GOING TO PUT THIS IN HERE. WE ARE GOING TO BAKE IT.

THAT IS GOING TO RISE LIKE CORNBREAD?

IT WON'T RISE. WE ARE JUST GOING TO BAKE IT. THE EGGS DON'T ALLOW IT TO RISE. ODDLY ENOUGH IT HAS TO BAKE IN OUR  AT 375. BOY WOULD YOU EVER BE SURPRISED AT HOW GOOD THIS IS.> I DON'T THINK I CAN WAIT AN HOUR.

YOU JUST GOING TO HAVE TO. ARE YOU TASTE BUDS REVVED UP?

PHYLLIS, I AM STARVING TO DEATH. CAVING IN.

STARVING YES, BUT CAVING IN YOU HAVE A WHILE TO GO. IS IN THAT BEAUTIFUL? YOU DON'T HAVE TO GET UP, HAND ME THAT PLATE.

OH MY GOODNESS.

IT'S CALLED CORN LOAF. OH, I HOPE THAT BREEZE --

MAN, THE BOTTOM OF THE PLATE IS METAL.

YOU GO AHEAD AND TASTE. I WILL RECAP THE RECIPE. IF YOU DON'T WANT TO DO IT IN A DUTCH OVEN YOU CAN PUT IT IN A 13 BY 9 PAN, AND PUT IT IN YOUR OVEN AT HOME AND IT WILL WORK FINE. WE PUT TWO CANS OF WHOLE KERNEL CORN, SMALL CAN OF TOMATOES, A CUP OF CHOPPED ONIONS, A COUPLE GREEN PEPPER CHOPPED SALT, YOU NEED TO PUT HOT PEPPER IF YOU DON'T WANT; I PREFER STONEGROUND YELLOW CORNMEAL; GRATED CHEESE, TWO EGGS, A SMALL CAN OF EVAPORATED MILK, HAVE A CUP OF WATER. MIX TOGETHER THE CORN, TOMATO, ONIONS, GREEN PEPPER, SALT, PEPPER, CORNMEAL AND CHEESE. LET IT SIT FOR 30 MINUTES. BEAT THE EGGS,  AT THE EVAPORATED MILK AND BAKE AT 375 DEGREES FOR ONE HOUR. YOU HAVE CORN LOAF. IT'S NOT ONLY GOOD BUT PRETTY TO LOOK AT.

AND IT'S REALLY GOOD.

I THOUGHT YOU WOULD LIKE THAT. FOR THE FOLKS WHO LIKE HOT SAUCE,

YOU CAN MAKE IT AS HARD AS YOU WANT TO. BUT YOU TRY CORN LOAF.

IT'S HOT ENOUGH. HMMM HMMM. (MUSIC)

WELL I KIND OF HATE IT THAT PHYLLIS SPEER HAD TO GO OUT AND KILL A TURKEY AND THEN DRESS IT. I WOULD HAVE BEEN GLAD TO HELP IF I KNEW WHAT TO DO. SHE IS COOKING GRILLED TURKEY KEBABS.

THIS IS A GOOD SUMMERTIME COOKOUT ON THE GRILL RECIPE.

I'VE GOT A SLIGHT INDICATION OF WHERE WE ARE GOING BECAUSE YOU HAVE THE SKEWERS.

I'M GLAD YOU MENTIONED THAT BECAUSE WHAT I LIKE TO DO IF YOU USE WOODEN SKEWERS, WHICH WE WILL USE TODAY, I HAVE METAL ONES.

I HAVEN'T SEEN METAL ONES.

EVERY TIME YOU USE WOODEN ONES, AT LEAST AN HOUR BEFORE YOU USE THEM  PUT THEM INTO SOME WATER AND LET THEM SOAK.

SHE TOLD ME WHAT THAT DOES. IT LET THEM COOK INSIDE AND OUT.

FIRST IS A SIMPLE RECIPE, BUT PRETTY DOGGONE GOOD. THIS IS WILD TURKEY BREAST AND I LIKE TO CUT MY TURKEY IN SMALLER PIECES THEN I WOULD SAY BEEF OR SOMETHING BECAUSE YOU WANT THIS TO GET DONE. ITS POULTRY AND YOU WANTED TO GET DONE. CUT INTO SQUARES LIKE THAT, REALLY SIMPLE. YOU TAKE ABOUT A CUP OF WHITE WINE. SINCE YOU ONLY USE ABOUT A CUP YOU HAVE PLENTY LEFT FOR LATER.

IN CASE YOU WANT TO COOK SOMETHING ELSE.

THAT YOU TAKE ABOUT A QUARTER CUP OLIVE OIL, USE GOOD OLIVE OIL. THEN ADD SALT, AND SOME PEPPER. A COUPLE OF CLOVES OF GARLIC THAT YOU HAVE MINCED. AND THEN ABOUT A TEASPOON OR SO OF ITALIAN SEASONING. IT HAS EVERYTHING IN THERE YOU COULD POSSIBLY WANT. MIX ALL THAT UP. STAND BACK JOHN.

YOUR DANGEROUS.

AND I HAVEN'T BEEN IN THE WIND YET. AND THEN YOU CAN POUR IT ON THE TURKEY AND PUT IT IN A ZIP LOCK BAG, LET IT SIT FOR ABOUT AN HOUR. WHEN YOU'RE MARINATING  POULTRY, YOU DON'T WANT TO MARINATE IT NEARLY AS LONG  AS YOU DO LIKE A ROAST  OR VENISON BECAUSE IT REALLY SOAKS UP THOSE FLAVORS. YOU WANT TO ENHANCE IT. YOU DON'T WANT TO BE SO MARINATED THAT IT MAKES YOU PUCKER.

YOU ALSO WANT TO BE MORE CAREFUL WITH POULTRY, AND KEEPING IT COOL IN THE REFRIGERATOR.

YOU WANT TO PUT THIS BACK IN THE REFRIGERATOR.

OR AN ICE BAG.

AND YOU CAN DO OTHER THINGS IF YOU WANT TO. WHAT I LIKE TO DO IS TAKE A PIECE OF MEAT, SCOOP THAT DOWN THERE, THEN A GREEN PEPPER, THEN I'VE GOT THESE WEDGES OF ONIONS. WHAT I LIKE TO DO IS BREAK THOSE IN HALF AND PUT AN ONION, PUT A MUSHROOM, PUT SOME MORE TURKEY.

EVEN THOUGH IT HASN'T MARINATED FOR AN HOUR.

I BET IT'LL BE GOOD ANYWAY. AND I WILL TELL YOU SOMETHING ELSE I DO ALSO. ONCE I GET THESE ON THE GRILL AND STARTED I MAKE ANOTHER BATCH OF MARINADE, AND TAKE THE SAME INGREDIENTS, AND BASTE IT.

BASTE IT   WITH THE OTHER MARINADES.

I AM FORTUNATE TO HAVE A GRILL  I CAN USE IN THE HOUSE WHEN WE CANNOT GO OUTSIDE. WE PLAN TO GO OUTSIDE BUT THANK GOODNESS FOR RAIN.

USE THE RAIN BUT IT DOES PUT THE QUIET AND REALLY.

I'M GOING TO PUT IT ON THE GRILL AND KEEP THEM BASTED AND TURNING UNTIL THEY ARE DONE. JOHN, DON'T THESE LOOK GOOD?

I KNEW THEY LOOK GOOD, I DID NOT KNOW THE LOOK THAT GOOD.

AND I TOLD YOU ABOUT THE EXTRA MARINADE, I LIKE TO END UP WITH THAT AND THEN THEY ARE READY-TO-EAT. WHICH ONE DID YOU PICK? I LIKE THE BURNED ONE TOO. THEN I'M GOING TO PUSH IT OFF THERE, AND WHILE YOU TASTE I'M GOING TO TELL THE FOLKS HOW TO MAKE IT.

YOU DID THAT WITH SUCH STYLE. OFF THE GRILL INTO MY MOUTH.

WE TOOK ABOUT A POUND A WILD TURKEY BREAST, SALT-AND-PEPPER HALF A CUP OF WHITE WINE; FOR THE CUP OF OLIVE OIL, TEASPOON OF ITALIAN SEASONING, TWO CLOVES OF GARLIC, MARINATE ABOUT AN HOUR, THEN TAKE THE ONIONS THAT WE SLICED AND THE GREEN PEPPERS AND MUSHROOMS AND PUT THAT IN A SKEWER WITH OUR MEETING HERE WE GO, COOK IT ON THE GRILL. IF YOU CAN COOK THEM OUTSIDE, COOK THEM OUTSIDE OR IF YOU HAVE A GRILL INSIDE OR IN WORSE CASE BROILING YOUR OVEN AND YOU HAVE  GRILLED TURKEY KEBABS.

BECAUSE IT'S GOT WHITE WINE AND NOT VINEGAR.

WILD TURKEY KEBABS.

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