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Cooking on the Wild Side November 2012

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Crawfish Stuffed Mushrooms

  • 12 large fresh button or 6 medium portabella mushrooms
  • 8oz. package crawfish tails, chopped
  • 3 slices smoked bacon, diced, cooked and drained
  • ¾ cup sharp cheddar, finely shredded
  • 8 tbsp. butter, room temperature
  • ½ cup green onion, finely chopped
  • 2 tbsp. flat parsley, finely chopped
  • 1 tbsp. prepared horseradish
  • 2 garlic cloves, minced
  • Salt & pepper to taste
  • 2 tsp. Emeril seasoning, divided
  • ¼ cup plain bread crumbs

Clean mushrooms and carefully remove stems. Combine next 9 ingredients. Add 1 tsp. Emeril seasoning. Mix well. Stuff mushrooms. Mix remaining Emeril seasoning with breadcrumbs and sprinkle top of stuffed mushrooms. Cook on grill until cheese has melted and mushrooms heated through, about 25 to 30 minutes.

Grilled Peaches

  • 4 to 6 peaches
  • 1 cup sugar
  • ½ tsp. cinnamon
  • Ice cream

Cut fruit in half and set aside. Place sugar in shallow bowl and mix in cinnamon. Dip cut half of fruit in sugar mixture. Spray grill with vegetable spray. Place fruit on grill and grill till heated through, about 10 minutes. Serve with favorite butter cookie and ice cream.

Twice-Grilled Potatoes

  • 6 large russet potatoes
  • ½ stick butter
  • 1 3oz. package cream cheese
  • 1 cup heavy cream
  • ½ lb. bacon, diced, cooked and drained
  • 1 ½ cup cheddar cheese, finely grated
  • 1 tbsp. chives, minced
  • ½ tsp. garlic powder
  • Salt and pepper
  • Smoked paprika (optional)

Coat potato with vegetable oil. Bake potatoes on grill until tender (375°, about 1 hour). Cool until they can be easily handled. Cut slice from top of potato. Carefully scoop out potato and make a shell. Place scooped potato in bowl. Mash potatoes and add remaining ingredients except paprika, mixing well. Spoon mixture back into potato shells. Sprinkle with smoked paprika. Place on grill heated to 350°. Grill about 25 to 30 minutes until heated through and cheese has melted.

TRANSCRIPT

JOHN PHILPOT:  HI, I HOPE THAT YOU'LL JOIN PHYLLIS SPEER WITH THE ARKANSAS GAME & FISH COMMISSION AND SEE FOR WITH THE ARKANSAS GAME & FISH COMMISSION AND SEE FOR "COOKING ON THE WILD SIDE"! ♪

JOHN PHILPOT:  ORDINARILY AT THIS TIME OF YEAR IN THE STATE OF ARKANSAS IT'S HOT AS BLAZES, AND THE HUMIDITY IS 119%, AND WE GOT LUCKY.

PHYLLIS SPEER:  I SAID THE COOKING GODS WERE WITH YOU TODAY. (LAUGHTER)  I WON'T MELT, BUT JOHN IS SO SWEET THAT IF IT'S TOO HOT, HE MIGHT MELT OUT HERE.

JOHN PHILPOT:  AND VERY TENDER. BUT THE HUMIDITY IS LOW AND THERE'S A NICE BREEZE BLOWING. AND WHO'S ICE TEA IS THAT BACK THERE?

PHYLLIS SPEER:  THAT'S FINE AND DON'T YOU BE BOTHERING IT.

JOHN PHILPOT:  OKAY. WHAT YOU DOING?

PHYLLIS SPEER:  THANK GOO GOODNESS THE WEATHER TURNED OUT NICE, BECAUSE TODAY WE'RE GRILLING. WE'RE GRILLING ON THE WILD SIDE TODAY, BY GOLLY. ALL OF OUR DISHES WILL BE COOKED ON THE GRILL.

JOHN PHILPOT:  OH, GOOD. OH, GOOD!

PHYLLIS SPEER:  YEAH. AND OUR FIRST DISH WILL BE CRAWFISH STUFFED MUSHROOMS.

JOHN PHILPOT:  I DON'T BELIEVE THAT.

PHYLLIS SPEER:  AND THEN TWICE GRILLES. POTATOES THAT YOU GRILL TWICE. YOU'VE GOT TWICE BAKED POTAT POTATOES, WELL, YOU CAN DO TWICE GRILLED BAKED POTATO. AND LAST BUT NOT LEAST IS A DESSERT THAT'S SO SIMPLE, BUT IT IS SO GOOD, IT JUST MAKES YOU WANT TO SLAP YOUR GRANDMA IT'S SO GOOD! (LAUGHTER)  GRILLED PEACHES WITH ICE CREAM.

JOHN PHILPOT:  GRILLED?

PHYLLIS SPEER:  GRILLED PEACHES. SO LET'S GET STARTED, OKAY? WE BETTER GET THESE MUSHROOMS ON SO THAT THEY CAN BE COOKING WHILE WE'RE DOING OUR OTHER STUFF.

JOHN PHILPOT:  I WANT TO HELP! (LAUGHTER)

PHYLLIS SPEER:  WELL, THAT'S THE FIRST TIME. THAT'S NEVER HAPPENED BEFORE.

JOHN PHILPOT:  I'VE NEVER BEEN THIS HUNGRY BEFORE.

PHYLLIS SPEER:  OH, THAT'S IT NOW I SEE. FOR THIS DISH WE'RE GOING TO USE PRIMARILY PORTOBELLO MUSHROOMS. YOU WANT THEM THIS SIZE, FRESH ONES, AND YOU TAKE THE CAP OUT OF THEM. IF YOU CAN'T FIND THESE, I LIKE THESE BECAUSE THEY'RE MEATIER TASTING. IF YOU CAN'T FIND THOSE, YOU CAN GET THESE BIG BULK BUTTON MUSHROOMS. SO I THOUGHT THAT WE WOULD DO A FEW OF THOSE JUST TO SHOW THAT YOU COULD DO THOSE, TOO. WE GOT OUR MUSHROOMS ALL CLEA CLEANED, THE LITTLE STEMS TAKEN OUT OF THEM. ALMOST ALL OF THE REST OF THE INGREDIENTS WE'LL JUST MIX IN A GOAL A BOWL. AND THIS IS ABOUT, JOHN, ABOUT 8 OUNCES OF CRAWFISH TAILS THAT HAVE ALREADY BEEN COOKED. YOU BUY THEM IN THE FROZEN FOOD SECTION UNLESS YOU ARE LUCKY. NOW, I'VE GOT DOWNRIVER FRIENDS THAT CATCH CRAWFISH OUT OF THE WHITE RIVER, AND I AM HERE TO TELL YOU THAT EVERY ONCE IN AWHILE THEY INVITE US DOWN.

JOHN PHILPOT:  OKAY, IF THEY CAUGHT THEIR CRAWFISH, THEN WHAT KIND OF SEASONING WOULD THEY PUT IN THERE TO COOK THEIRS IN? CRAWFISH SEASONING?

PHYLLIS SPEER:  LIKE CRAWFISH BOIL, LIKE A SHRIMP BOIL.

JOHN PHILPOT:  IS THAT ALL THE SAME THING?

PHYLLIS SPEER:  I THINK SO. AND THEN YOU BOIL THEM, EAT THEM, AND IF YOU HAVE ANY LEFTOVER TAILS YOU ARE LUCKY ENOUGH YOU CAN USE THEM IN THIS RECIPE. SO WE JUST WANT TO COARSELY CHOP THOSE BECAUSE THEY'RE KIND OF BIG TAILS. WE WILL PUT THEM IN THAT BOWL. AND THEN WE'VE TAKEN ABOUT THREE SLICES OF BACON, THAT REALLY GOOD SMOKED BACON. CHOPPED IT UP, BROWNED IT, AND THEN I LIKE TO CHOP IT A LITTLE BIT BETTER, YOU KNOW, A LITTLE BIT MORE. AND THEN WE TAKE ABOUT 3/4th CUP OF SHARP CHEDDAR. AND I LIKE THIS FINAL-SHREDDED SHARP CHEDDAR.

JOHN PHILPOT:  NOW, YOU BOUGHT IT THAT WAY?

PHYLLIS SPEER:  OH, YEAH. THAT'S STORE BOUGHTEN.

JOHN PHILPOT:  YOU DIDN'T SQUEEZE IT THROUGH ONE OF THEM --

PHYLLIS SPEER:  JUST ONE STICK OF BUTTER, JOHN. JUST ONE STICK OF BUTTER. WHEN I WROTE THE RECIPE, I PUT EIGHT TABLESPOONS OF BUTTER I IT, BECAUSE DON'T YOU THINK THAT EIGHT TABLESPOONS SOUND LESS THAN A STICK? (LAUGHTER)

JOHN PHILPOT:  OH, THE LATEST THING IS THERE HAVE BEEN SOME SCIENTIFIC RESEARCH OUT THERE THAT SAYS NOW THAT BUTTER IS BETTER FOR YOU THAN MARGARINE.

PHYLLIS SPEER:  OH, I'VE BEEN KNOWING THAT

JOHN PHILPOT:  BECAUSE OF THE TRANS FAT.

JOHN PHILPOT:  I HAVE BEEN KNOWING THAT FOR A YEAR.

PHYLLIS SPEER:  THEN A HALF A CUP OF GREEN ONIONS THAT WE'VE SLICED REAL THIN. A COUPLE OF TABLESPOONS OF PARSLEY THAT WE CHOPPED UP. AND I LIKE THAT FLAT PARSLEY. YOU CAN USE THAT CURLY STUFF IF YOU WANT, TO AND IT'S KIND OF PRETTY, BUT IT DOESN'T HAVE NEAR THE FLAVOR. AND THEN WE'RE GOING TO PUT ABOUT A TABLESPOON OF HORSERADISH, PREPARED HORSERADISH.

JOHN PHILPOT:  I THOUGHT THAT'S WHAT IT WAS. LET ME HAVE A SNORT OF THAT.

PHYLLIS SPEER:  YOU BETTER BE CAREFUL SNORTING THAT. (LAUGHTER)  THAT'S JUST WHAT I THOUGHT.

JOHN PHILPOT:  THAT WILL BRING YOUR SINUSES RIGHT AROUND.

PHYLLIS SPEER:  AND THEN A COUPLE OF CLOVE HE IS OF GARLIC THAT WE'VE MINCED.

JOHN PHILPOT:  GARLIC, YE YES. HORSERADISH.

PHYLLIS SPEER:  ISN'T THAT GREAT? WE'RE GOING TO MIX ALL OF THAT UP. AND, LOOK, THAT'S PRETTY JUST LIKE THAT, ISN'T IT?

JOHN PHILPOT:  I WONDER HOW IT GOT THE NAME OF HORSERADISH.

PHYLLIS SPEER:  IT'S A HORSERADISH ROOT. YOU HAVE EVER SEEN THE ONE BEFORE THEY MAKE THE HORSERADISH? BECAUSE IT'S A GREAT BIG -- MAYBE IT LOOKS LIKE A HORSE'S TAIL OR SOMETHING.

JOHN PHILPOT:  REALLY?

PHYLLIS SPEER:  IF I AM NOT MISTAKEN, THEY'RE A LITTLE BIT HAIRY ON THE OUTSIDE. SO THAT'S OUR INGREDIENTS FOR OUR STUFFING. AND THEN WE JUST TAKE --

JOHN PHILPOT:  HORSES ARE A LOT HARRIER ON THE OUTSIDE THAN THE INSIDE.

PHYLLIS SPEER:  WELL, THAT'S A GOOD THING. SO STUFF YOUR PUERTO BELLOW RIGHT HERE, HONEY. WOW, YOU REALLY PILE THAT ON THERE.

PHYLLIS SPEER:  YEAH! I HOPE THAT I DON'T RUN OUT.

JOHN PHILPOT:  WAS GOING TO SAY --

PHYLLIS SPEER:  WELL, IF I RUN OUT I WILL TAKE SOME OFF OF ONE AND PUT IT ON ANOTHER.

JOHN PHILPOT:  IS THERE ANY DIFFERENCE BETWEEN THE WAY MUSHROOMS TASTE, PORTOBELLO, OR BUTTON?

PHYLLIS SPEER:  YES. IT DEPENDS ON THE VARIETY. SHIITAKES HAVE THEIR OWN FLAVOR. TO ME, THE PORTOBELLO IS THE MEATIEST ONE. I MEAN, YOU CAN JUST TAKE PORTOBELLOS PLAIN AND PUT 0LIVE OIL ON THEM AND GRILL THEM. THEY MAKE FABULOUS SANDWICHES OUT OF THEM.

JOHN PHILPOT:  WHAT WAS THAT WILD ONE WE GOT IN THE BOONEIES?

PHYLLIS SPEER:  MORELL. THAT'S THE BEST. THEY HAVE ACTUALLY SORT OF AN AN EARTHY FLAVOR THAT I THINK IS REAL GOOD.

JOHN PHILPOT:  YOU ARE GOING TO RUN OUT.

PHYLLIS SPEER:  I'M NOT GOING TO RUN OUT. YOU JUST WATCH. I JUST WON'T PUT AS MUCH ON YOURS AS I PUT ON MINE. (LAUGHTER)

JOHN PHILPOT:  YOU ARE GOING TO HAVE TO SUMMENT WITH A LITTLE MORE BACON.

PHYLLIS SPEER:  I JUST WON'T PUT AS MUCH ON YOURS.

JOHN PHILPOT:  PUT SOYBEAN IN THERE AS A FILLER. (LAUGHTER)

PHYLLIS SPEER:  I WON'T PUT AS MUCH IN YOURS AS I WILL WITH MINE. TYPICALLY, WHAT I WILL DO IS USE ABOUT 12 OF THE BIG BUTTON MUSHROOMS, OR I WILL USE 6, ABOUT 6 OF THIS SIZE PORTOBELLO.

JOHN PHILPOT:  THAT'S A MEAL IN ITSELF, ISN'T IT?

PHYLLIS SPEER:  OH, IT ABSOLUTELY IS A MEAL. AND THEN, SEE, IF YOU ARE GOING TO USE THESE LITTLE THINGS, THEN YOU JUST --

JOHN PHILPOT:  YOU DON'T HAVE TO PUT NEAR AS MUCH CRAWFISH TAILS.

PHYLLIS SPEER:  RIGHT. BUT YOU STILL MOUND IT UP BECAUSE YOU WANT TO BE ABLE TO SAY YOU'VE HAD SOME, YOU KNOW, IN IT. BUT THAT IS SORT OF THE WAY THOSE LOOK.

JOHN PHILPOT:  I WANT TO SEE WHAT YOU ARE GOING TO DO WHEN YOU GET IT TO THE GRILL.

PHYLLIS SPEER:  WELL, I AM GOING TO PUT THEM ON THERE, AND I DO -- I COOK IT AT ABOUT 300. IT LOOKS LIKE I NEED TO TURN THIS DOWN.

JOHN PHILPOT:  YOU DON'T PUT IT ON A COOKIE SHEET, BUT STRAIGHT ON THE GRILL?

PHYLLIS SPEER:  DIRECTLY ON THERE, BUT IT'S INCORRECT. WHAT I'VE DONE, AND I WILL SHOW YOU IN JUST A MINUTE.

JOHN PHILPOT:  WELL, THERE'S NOT REALLY ANYTHING IN HERE THAT NEEDS TO BE "COOKE "COOKED."

PHYLLIS SPEER:  NO, THE CRAWFISH HAVE ALREADY BEEN COOKED. YOU JUST REALLY WANT TO COOK THESE UNTIL THE MUSHROOMS GET DONE, AND, YOU KNOW, UNTIL THE CHEESE MELTS, AND THE MUSHROOMS GET DONE. BUT IT USUALLY TAKES 25-30 MINUTES. BUT I DON'T COOK THEM DIRECTLY OVER THE FLAME. I DO WHAT'S CALLED INDIRECT COOKING. AND FIRST THING THAT I DO, WHAT I'VE DONE, JOHN, IS I'VE TURNED THESE TWO -- THIS GRIL GRILL, AND YOU CAN TELL THAT IT'S WELL USED.

JOHN PHILPOT:  YES, IT IS.

PHYLLIS SPEER:  IT HAS FOUR BURNERS. I'VE TURNED THESE TWO BURNERS ON THE LEFT ON. AND THEN I'M JUST GOING TO SPRAY THIS A LITTLE BIT, AND THEN I'M GOING TO PUT THE MUSHROOMS ON THIS SIDE.

JOHN PHILPOT:  SO YOU ARE GOING TO BE COOKING WITH CIRCULATING HEAT.

PHYLLIS SPEER:  YES. IT'S INDIRECT.

JOHN PHILPOT:  JUST SET THEM UP THERE.

PHYLLIS SPEER:  YEP. JUST SET THEM ON THERE. AND THEN THEY'LL HAVE TO COOK ABOUT 20-25 MINUTES. WE'LL COME BACK AND SEE WHAT THEY LOOK LIKE.

JOHN PHILPOT:  I CAN'T WAIT!

PHYLLIS SPEER:  IN THE MEANTIME, WE'LL WORK ON THE TWICE-BAKED POTATOES, TWICE GRILLOTATOES, THOUGH.

JOHN PHILPOT:  THOSE GO OVER THE FLAME, RIGHT?

PHYLLIS SPEER:  YEP.

JOHN PHILPOT:  HOW DID I KNOW THAT? BECAUSE YOU'VE USED UP ALL OF KNOW THAT? BECAUSE YOU'VE USED UP ALL OF THE SPACE NOT OVER THE FLAME. ♪

PHYLLIS SPEER:  JOHN I FORGOT ONE LITTLE THING. HERE I WAS IN ALL OF MY EXCITEMENT IN TALKING ABOUT THE DIFFERENT MUSHROOMS TO YOU, WHAT I DO ON THESE MUSHROOMS IS AFTER I GET THEM ALL STUFFED AND EVERYTHING, I TAKE, OH, ABOUT A HALF A CUP OR SO OF PLAIN BREADCRUMBS AND PUT A COUPLE OF TEASPOON OF THIS "EMRIL"'S IN IT, AND IT GIVES IT THAT CAJUN TASTE SINCE IT'S CRAWFISH. BUT I DON'T LIKE TO MIX IT IN WITH THAT, SO WHAT I DO IS JUST TAKE A LITTLE BIT OF IT AND SPRINKLE IT ON THE TOP AFTER YOU GET THE MUSHROOM STUFFED. SEE? LOOK, DON'T THEY LOOK GOOD COOKING?

JOHN PHILPOT:  NOW, WOULD YOU HAVE DONE THAT OVER HERE AT THE TABLE, BUT YOU ARE DOING IT WHILE IT'S GRILLING, AND IT DOESN'T MAKE A BIT OF DIFFERENCE.

PHYLLIS SPEER:  NO BECAUSE THEY WEREN'T ON THAT LONG. SO IT WON'T MAKE A BIT OF DIFFERENCE.

JOHN PHILPOT:  I THOUGHT THAT WAS SOME THE STUFF YOU WERE GOING TO USE IN THE POTATO.

PHYLLIS SPEER:  NO IT WAS SOMETHING THAT I FORGOT. IMAGINE THAT THAT'S THE FIRST TIME I'VE EVER FORGOTTEN ANYTHING. (LAUGHTER)

JOHN PHILPOT:  WELL, I TELL YOU WHAT, YOU MAKE GOOD ICE CREAM.

PHYLLIS SPEER:  NOT AS GOOD AS MY MAMA'S, BUT SHE LIKED IT STRONG AND SWEET.

JOHN PHILPOT:  ME, TOO.

PHYLLIS SPEER:  WELL, ME, TOO. SO TWICE GRILL POTATOES. IF YOU ARE COOKING YOUR ROAST, GRILLING CHICKEN IN GENERAL, ANY TIME SOMETHING TAKES LONGER THAN JUST A FEW MINUTES, IF YOU'VE GOT TIME, PUT YOUR POTATOES ON THERE, AND LET THE GRILL BAKE YOUR POTATO, AND IT JUST KIND OF GIVE IT IS THAT SMOKY, YOU KNOW, THAT GRILL TASTE.

JOHN PHILPOT:  IS THAT WHAT DID YOU WITH THESE?

PHYLLIS SPEER:  YES. WHAT I DO IS I WASH MY POTATOES. AND THEN I JUST TAKE VEGETABLE OIL AND COAT THEM SO THAT THE SKIN DOESN'T DRY OUT. JUST PUT THEM ON THE GRILL WHILE YOU ARE COOKING YOUR POTATO -- WHILE YOU ARE COOKING YOUR OTHER MEAT.

JOHN PHILPOT:  THEN WHAT DID YOU DO?

PHYLLIS SPEER:  YOU TAKE THEM OUT, LET THEM COOL, AND DO JUST LIKE YOU DO WITH TWIC TWICE-BAKED POTATOES. YOU DO LIKE THIS, YOU CUT THE TOP OFF, AND THEN YOU JUST SCOOP OUT --

JOHN PHILPOT:  MAKE A BOA BOAT.

PHYLLIS SPEER:  YEAH.

JOHN PHILPOT:  MAKE A KAYAK. WHAT DID YOU DO WITH THE KAYAK COVERS? (LAUGHTER)  THOSE ARE GOOD, TOO.

PHYLLIS SPEER:  YEP, THEY ARE. BUT JUST SCOOP THAT OUT, JUST LIKE YOU DO WITH TWICE BAKED POTATOES. BUT THEN WHAT WE'RE GOING TO DO IS DO OUR FILLING, AND THEN PUT THEM BACK ON THE GRILL.

JOHN PHILPOT:  OH, OKAY.

PHYLLIS SPEER:  YEAH! IT'S JUST SO GREAT. SO WE'RE GOING TO MASH THESE UP. YOU MIGHT WANT TO TAKE A POTATO MASHER IF YOU WANT TO MASH IT UP. AND THEN YOU WILL PUT A HALF A STICK OF BUTTER.

JOHN PHILPOT:  A CHUNK AT A TIME.

PHYLLIS SPEER:  WELL, IT'S SOFTENED. YOU WANT THAT AT ROOM TEMPERATURE. AND THEN YOU WANT ONE OF THESE 3-OUNCE PACKAGES OF CREAM CHEESE. MIX THAT UP IN THERE LIKE THAT.

JOHN PHILPOT:  THEY MAKE THAT FAT-FREE. (LAUGHTER)

PHYLLIS SPEER:  OH, THEY DO?

JOHN PHILPOT:  YEAH.

PHYLLIS SPEER:  REALLY?

JOHN PHILPOT:  I'VE GOT SOME.

PHYLLIS SPEER:  I'VE NEVER SEEN THAT, JOHN. (LAUGHTER)

JOHN PHILPOT:  HAVE I USED IT?

PHYLLIS SPEER:  NO.

JOHN PHILPOT:  NO.

PHYLLIS SPEER:  YOU BY THAT, BUT THEN YOU COME HERE AND EAT WITH ME AND I FEED YOU THIS STUFF, RIGHT?

JOHN PHILPOT:  YEAH.

PHYLLIS SPEER:  YEAH, THAT'S WHAT I THOUGHT. SO MASH THAT UP, THAT'S GETTING TOO GOOPY FOR ME, SO I HAVE THIS FORK OVER HERE. MASH THAT UP. SO YOU'VE GOT THE BUTTER AND THE CREAM CHEESE IN THERE.

JOHN PHILPOT:  OBVIOUSLY.

PHYLLIS SPEER:  WE MIX THAT AROUND.

JOHN PHILPOT:  OBVIOUSLY NOT MANY PEOPLE IN THE STATE OF ARKANSAS CARE ABOUT WHETHER OR NOT IT'S LOW FAT OR NOT BECAUSE THEY ALL SAY, "I JUST COME RIGHT OUT AND SAY IT, PARTNER, I WANT YOUR JOB!" (LAUGHTER)

PHYLLIS SPEER:  I'VE HEARD THAT A FEW TIMES.

JOHN PHILPOT:  I BET YOU HAVE.

PHYLLIS SPEER:  AND THEN I BROWNED ABOUT A HALF A POUND OF BACON.

JOHN PHILPOT:  THIS IS GETTING BETTER AND BETTER AND BETTER.

PHYLLIS SPEER:  OH, IT JUST GETS BETTER AND BETTER. THEN A CUP AND HALF OF SHREDDED SHARP CHEDDAR CHEESE. AND THEN ABOUT A TABLESPOON OF DICED UP CHIVES, AND I'VE USED PLAIN CHIVES AND GARLIC CHIVES THAT I GREW, I MIGHT ADD.

JOHN PHILPOT:  ARE YOU KIDDING ME?

PHYLLIS SPEER:  RIGHT OUT OF MY HERB GARDEN. AND THEN A HALF A TEASPOON OF GARLIC. I COULDN'T MAKE IT WITHOUT GARLIC.

JOHN PHILPOT:  AND THEN MIX THAT UP?

PHYLLIS SPEER:  WE'RE NOT QUITE THROUGH. WE'RE ALMOST THROUGH, BUT NOT QUITE. WE'RE GOING TO PUT ABOUT A TEASPOON OF PEPPER. AND THEN ABOUT A TEASPOON OF SALT. AND THEN THE FINAL TOUCH WILL BE ABOUT A CUP OF HEAVY CREAM. (LAUGHTER)  JUST A CUP, JOHN.

JOHN PHILPOT:  I KNEW THAT WAS COMING.

PHYLLIS SPEER:  JUST A CUP OF HEAVY CREAM.

JOHN PHILPOT:  HEY, WHAT DID IT COST TO HIRE THE BIRD? (BIRD TWEATING)

PHYLLIS SPEER:  IT COULDN'T GET BETTER THAN THAT. DO YOU KNOW WHAT KIND OF BIRD THAT IS?

JOHN PHILPOT:  NO, I DO NOT. I WAS GOING TO ASK YOU.

PHYLLIS SPEER:  THAT'S A CARDINAL.

JOHN PHILPOT:  ARE YOU KIDDING ME?

PHYLLIS SPEER:  UH-UH.

JOHN PHILPOT:  I'VE NEVER HEARD A SOUND OUT OF THEM EXCEPT BEEP, BEEP, BEEP.

PHYLLIS SPEER:  THEY HAVE A GREAT RANGE OF SONG. AND THIS IS THE FIRST YEAR THAT WE'VE HAD CARDINALS COME UP TO THE FEEDERS, AND THEY'VE REALLY BEEN UP TO THE FEEDERS A LOT.

JOHN PHILPOT:  THEY SING EVERY YEAR?

PHYLLIS SPEER:  OH, THEY SING EVERY MORNING.

JOHN PHILPOT:  OH, REALLY?

PHYLLIS SPEER:  THEN SEE HOW WE'VE GOT THAT MIXED UP? NOW WE'RE GOING TO PUT IT RIGHT BACK IN THESE POTATOES. I HOPE THAT I CAN GET THE RIGHT AMOUNT IN EACH ONE OF THEM.

JOHN PHILPOT:  I DO, TOO.

PHYLLIS SPEER:  I LIKE THAT PILED UP, TOO.

JOHN PHILPOT:  I'M WORRIED A LOT ABOUT THIS. (LAUGHTER)

PHYLLIS SPEER:  I MADE THIS ONE FOR YOU, THIS LITTLE ONE SINCE I KNOW THAT YOU HAVE A PROBLEM WITH THIS CREAM AND BUTTER AND STUFF. I PICKED THIS LITTLE ONE JUST FOR YOU.

JOHN PHILPOT:  THAT'S GOOD.

PHYLLIS SPEER:  THEN YOU WON'T HAVE TO WORRY ABOUT IT SO MUCH. I'M SURE THAT YOU DON'T WANT THIS ONE.

JOHN PHILPOT:  I'M SLIGHT HANDED ENOUGH TO GRAB ANOTHER ONE BEFORE GOING. (LAUGHTER)

PHYLLIS SPEER:  BUT THESE ARE A LOT OF FUN. THEY'RE REALLY PRETTY WHEN THEY'RE COOKED UP, AND YOU'VE GOT THEM ON THE GRILL. AND YOU'VE GRILLED THEM, SO YOU HAVEN'T HAD TO HEAT UP YOUR OVEN IN THE HOUSE.

JOHN PHILPOT:  IT'S NOT TWICE BAKED, BUT IT'S TWICE GRILLED.

PHYLLIS SPEER:  TWICE GRILLED. BUT NOW I AM GOING TO TELL YOU THAT IF YOU ARE GOING TO THE LAKE, OR IF YOU ARE GOING CAMPING, OR YOU'VE GOT COMPANY COMING OVER BUT YOU ARE GOING TO GRILL SOMETHING THAT MAYBE DOESN'T TAKE AS LONG AS IT WOULD TAKE TO COOK A BAKED POTATO, THROW SOME OF THESE BABIES IN THE OVEN AND BAKE THEM THE FIRST TIME. AND THEN JUST DO THEM JUST LIKE I DID.

JOHN PHILPOT:  I'M PROBABLY GOING TO SAY A REALLY NASTY THING HERE NOW.

PHYLLIS SPEER:  YOU BETTER NOT!

JOHN PHILPOT:  COULD YOU MICROWAVE THEM? I'VE DONE THAT BEFORE. I THOUGHT IT WORKED OUT PRETTY GOOD.

PHYLLIS SPEER:  I DON'T CARE TOO MUCH FOR MICROWAVEED BAKETATOES. -- BAKED POTATOES, BUT I DON'T SEE WHY ANY REASON YOU WHY COULDN'T, ABSOLUTELY DON'T SEE ANY REASON WHY YOU COULDN'T.

JOHN PHILPOT:  YOU DON'T PUT ANYMORE DECORATION UP ON THE TOP OF THOSE AFTERWARDS, DO YOU?

PHYLLIS SPEER:  I DON'T. BUT WHAT YOU CAN DO IS, AND I FIND THIS REAL GOOD, AFTER THEY'RE DONE, BEFORE YOU TAKE THEM OFF, IF YOU'VE GOT SOME SMOKED PAPRIKA, NOW, IT'S KIND OF HARD TO COME BY, BUT YOU CAN TYPICALLY FIND IT IN GOURMET STORES. SMOKED PAPRIKA. SWEET. YOU DON'T WANT HOT BECAUSE YOU DON'T WANT THESE -- BECAUSE YOU ARE GOING TO HAVE A LITTLE SPICEYNESS IN THE -- IN SOME OF THE OTHER OH, LOOK HERE. I'VE GOT SOME LEFT OVER SO I BETTER PILE THEM UP MORE.

JOHN PHILPOT:  I WAS JUST FIXING TO SAY, PHYLLIS, I AM SO HAPPY THAT YOU FINALLY GOT THAT ONE FILLED, BECAUSE THAT WAS THE LAST ONE. (LAUGHTER)

PHYLLIS SPEER:  OH, WE'VE GOT PLENTY OF FILLING HERE.

JOHN PHILPOT:  OH, YEAH.

PHYLLIS SPEER:  I WILL PUT JUST A LITTLE BIT MORE IN HERE.

JOHN PHILPOT:  OH, YEAH.

PHYLLIS SPEER:  AND IF YOU REALLY WANT TO GET FANCY, YOU CAN PIPE THEM. BUT REMEMBER IF YOU DON'T HAVE TIME TO GRILL THEM ON YOUR GRILL, YOU CAN ALWAYS BAKE THEM IN THE OVEN, LET THEM COOL DO IT LIKE THIS, MIX THIS UP, AND THEN PUT THEM ON THE GRILL. AND HERE, AGAIN, JOHN, WHAT WE'RE GOING TO DO IS WE'RE JUST GOING TO SET THEM RIGHT IN HERE ON THE GRILL. THEY'RE STILL NOT ON DIRECT HEAT.

JOHN PHILPOT:  THAT'S WHAT I WAS GOING TO ASK.

PHYLLIS SPEER:  YOU WANT YOUR GRILL AT 300-350. WE'RE GOING TO HAVE TO MOVE A LITTLE BIT OF THIS SO THAT THEY'RE NOT ON DIRECT HEAT.

JOHN PHILPOT:  YOU ARE GOING TO LEAVE THEM.

PHYLLIS SPEER:  FOR ABOUT 25-30 MINUTES, UNTIL THEY GET, YOU KNOW, UNTIL THEY GET HEATED THROUGH AND A THAT CHEESE MELTS AND YOU CAN COME BACK AND TELL WHEN THAT CHEESE MELTS. SO I THINK THAT WE'RE JUST GOING TO HAVE TO GO HAVE US A GLASS OF TEA. GOING TO HAVE TO GO HAVE US A GLASS OF TEA.

JOHN PHILPOT:  LET'S DO IT ♪

JOHN PHILPOT:  WHERE DID YOU GET THOSE GORGEOUS PEACHE PEACHES?

PHYLLIS SPEER:  THESE ARE ARKANSAS PEACHES, AND I GOT THESE FROM BULEY'S PEACH FARM IN DOVER, ARKANSAS. MY FRIEND BEN FIXES ME UP WITH PEACHES EVERY YEAR, AND WE'RE GOING TO GRILL SOME PEACHES TODAY. YOU'RE NOT GOING TO BELIEVE HOW GOOD GRILLED PEACHES ARE. THEY ACTUALLY LOOK LIKE A PEACH, DON'T THEY?

JOHN PHILPOT:  REAL PEACHES. YOU ARE NOT GOING TO TAKE THE HIDE OFF?

PHYLLIS SPEER:  NOT GOING TO TAKE THE HIDE OFF BUT BEFORE WE START THE PEACHES, WE DO HAVE TO TAKE OUR POTATOES AND MUSHROOMS OFF.

JOHN PHILPOT:  OH, IT'S TIME TO GET THEM OFF.

PHYLLIS SPEER:  YEP. I WANT YOU TO LOOK HOW NEAT THIS IS. OOPS, I BETTER BE CAREFUL.

JOHN PHILPOT:  YOU BETTER BE CAREFUL, BECAUSE THAT MAY BE THE ONE I WANT.

PHYLLIS SPEER:  OH, NO THAT'S YOUR LITTLE ONE OVER THERE, JOHN. (LAUGHTER)

JOHN PHILPOT:  I THOUGHT SO!

PHYLLIS SPEER:  YEAH. THIS IS YOURS WAY BACK HERE. THIS ONE IS YOURS RIGHT HERE. YEAH THAT LITTLE BITTY ONE. DIDN'T TAKE ME LONG TO MOVE THAT.

JOHN PHILPOT:  WELL, THEY'RE TWICE GRILLED.

PHYLLIS SPEER:  THEY ARE TWICE GRILLED.

JOHN PHILPOT:  THAT MAKES THEM A LITTLE HOTTER.

PHYLLIS SPEER:  HOT DOG!

JOHN PHILPOT:  HOW LONG DO I HAVE TO COOL BEFORE --

PHYLLIS SPEER:  YOU WILL HAVE A LITTLE WHILE BECAUSE WE HAVE TO PUT THE PEACHES ON.

JOHN PHILPOT:  YOU ARE GOING TO GET THE MUSHROOMS OF OFF, TOO?

PHYLLIS SPEER:  I AM GOING TO GET THE MUSHROOM OF OS. AND LOOK HOW JUICY.

JOHN PHILPOT:  LOOK AT THAT!

PHYLLIS SPEER:  SEE HOW JUICY THEY ARE. YOU DON'T WANT TO COOK EITHER THE POTATO OR THE MUSHROOMS AT A VERY HIGH TEMPERATURE. I COOK THEM, OH, BETWEEN 30 300-350, AND YOU JUST WANT THAT MUSHROOM --

JOHN PHILPOT:  YOU SAID THAT, AND I THOUGHT THAT SOUNDED LIKE A FAIRLY HIGH TEMPERATURE. BUT I GUESS THAT'S MID-RANGE, ISN'T IT?

PHYLLIS SPEER:  YEAH, I THINK THAT'S MID-RANGE.

JOHN PHILPOT:  OH, LOOKY HERE!

PHYLLIS SPEER:  THESE ARE OUR MUSHROOMS.

JOHN PHILPOT:  LOOKY HERE!

PHYLLIS SPEER:  NOW I WILL SHOW YOU JUST HOW SIMPLE -- WE'RE GOING TO CLOSE THIS GRILL UP. I AM GOING TO SPRAY THIS GRILL.

JOHN PHILPOT:  THERE'S A PLAN HERE. THERE'S A PLAN HERE.

PHYLLIS SPEER:  AND THEN WE'RE GOING TO CLOSE IT UP WHILE WE'RE -- (TRAIN WHISTLE)  -- I WILL TURN THIS PART BACK ON. GRILLED PEACHES. TAKE A CUP OF SUGAR. PUT IT IN A BOWL. TAKE ABOUT A TEASPOON OF CINNAMON.

JOHN PHILPOT:  OH, THAT'S GOING TO BE GOOD.

PHYLLIS SPEER:  PUT IT IN THE BOWL. OH THIS IS SO SIMPLE I AM EMBARRASSED TO SHOW IT TO YOU, BUT IT'S SO GOOD. MIX THAT CINNAMON AND SUGAR TOGETHER.

JOHN PHILPOT:  OUR CAN BUY CINNAMON SUGAR.

PHYLLIS SPEER:  YOU CAN DO THAT BUT THEN IT WOULDN'T BE "COOKING ON THE WILD SIDE"!

JOHN PHILPOT:  THAT'S RIGHT.

PHYLLIS SPEER:  THEN WHAT WE DO IS TAKE A PEACH HALF, DIP IT IN THE SUGAR --

JOHN PHILPOT:  THAT'S THE WAY I DO FRESH STRAWBERRIES.

PHYLLIS SPEER:  -- AND PUT IT ON THE GRILL.

JOHN PHILPOT:  FACEDOWN.

PHYLLIS SPEER:  OR CUT SIDE DOWN.

JOHN PHILPOT:  SUGAR SIDE DOWN. CUT SIDE DOWN.

PHYLLIS SPEER:  PUT IT ON THE GRILL. AND YOU WANT YOUR GRILL --

JOHN PHILPOT:  I WOULD HAVE THOUGHT THAT YOU DID IT THE OTHER WAY. BUT YOU DON'T WANT TO BURN THE HIDE, DO YOU?

PHYLLIS SPEER:  NO. YOU WANT YOUR GRILL JUST ON MEDIUM. YOU KNOW, YOU DON'T WANT YOUR GRILL --

JOHN PHILPOT: YOU ARE STILL IN THERE AT ABOUT 350?

PHYLLIS SPEER:  BETWEEN 300 AND 350.

JOHN PHILPOT:  UH-HUH.

PHYLLIS SPEER:  I MEAN, YOU CAN DO THIS YEAR-ROUND WITH THE STORE-BOUGHT PEACHES, BUT THEY'RE NOTHING LIKE ARKANSAS PEACHES, I DON'T THINK.

JOHN PHILPOT:  NEXT TIME YOU SEE BULEY, TELL HIM I APPRECIATE THE CAP.

PHYLLIS SPEER:  WASN'T THAT A FINE CAP?

JOHN PHILPOT:  I WORE THAT YESTERDAY.

PHYLLIS SPEER:  WE'RE GOING TO LEAVE THEM COOKING FOR 10 MINUTES. WHILE THAT'S COOKING, I WILL SET THE TABLE SO THAT YOU CAN EAT.

JOHN PHILPOT:  THANK YOU. (LAUGHTER)

JOHN PHILPOT:  THANK YOU. (LAUGHTER) ♪

PHYLLIS SPEER:  WELL, JOHN, HAVE I JUST ABOUT STARV STARVED YOU OUT? HAVE I JUST ABOUT STARVED YOU OUT?

JOHN PHILPOT:  PHYLLIS, I HAVE JUST FLAT LOST MY APPETITE.

PHYLLIS SPEER:  WELL, WE'LL SEE, OKAY?

JOHN PHILPOT:  YEP.

PHYLLIS SPEER:  LET'S SEE IF YOU'VE LOST YOUR APPETITE.

JOHN PHILPOT:  OH, I SEE IT COMING BACK.

PHYLLIS SPEER:  CAN YOU?

JOHN PHILPOT:  YEAH, I CAN FEEL IT COMING BACK.

PHYLLIS SPEER:  THOSE ARE OUR TWICE GRILLED POTATOES, AND HERE ARE OUR MUSHROOMS.

JOHN PHILPOT:  I THINK THAT QUITE A BUNCH OF IT CAME BACK.

PHYLLIS SPEER:  LET'S SEE IF WE PUT YOU ONE OF THE MUSHROOMS. NOW THIS LITTLE POTATO IS THAT WHAT YOU WANTED?

JOHN PHILPOT:  THAT ONE RIGHT THERE WORKS REALLY GOOD.

PHYLLIS SPEER:  WELL, I'LL TELL YOU WHY DON'T YOU JUST START. I AM GOING TO SIT DOWN -- GO AHEAD AND START AND SEE WHAT YOU THINK ABOUT TASTING. AFTER YOU'VE TASTED A LITTLE BIT OF THAT, THEN I THINK THAT MAYBE I'LL JUST MIGHT GIVE YOU SOME OF THESE PEACHES.

JOHN PHILPOT:  PEACHES? OH, THE PEACHES ARE DONE, TOO?

PHYLLIS SPEER:  YEAH. AND I HAVE SOME ICE CREAM FOR THEM. BUT YOU JUST GO RIGHT AHEAD.

JOHN PHILPOT:  PHYLLIS, I JUST WANT TO TELL YOU WHAT I APPRECIATE THE MOST.

PHYLLIS SPEER:  OH, OH, HERE WE GO. (LAUGHTER)

JOHN PHILPOT:  I HAVE TIMED IT. THESE HAVE BEEN OFF OF THE FIRE FOR A FEW MINUTES. EVERY MINUTE THAT YOU CAN GIVE ME IS ONE LESS BLISTER INSIDE MY MOUTH.

PHYLLIS SPEER:  AND BOTH OF THESE DISHES HAVE CHEESE IN THEM.

JOHN PHILPOT:  THAT IS ABSOLUTELY --

PHYLLIS SPEER:  AREN'T YOU JUST A LUCKY DOG?

JOHN PHILPOT:  THAT MAKES IT EVEN MORE IMPORTANT.

PHYLLIS SPEER:  YEAH!

JOHN PHILPOT:  I'LL TELL YOU.

PHYLLIS SPEER:  SO THIS IS CRAWFISH-STUFFED PORTOBELLO MUSHROOMS.

JOHN PHILPOT:  OH, ME! SPEAR MMMMMMM.

JOHN PHILPOT:  IS IT STILL HOT?

PHYLLIS SPEER:  JUST RIGHT. FILL I WILL JUMP IN ON THERE AND GIVE YOU AN EVALUATION. MMMMMM.

PHYLLIS SPEER:  DID YOU TRY THAT POTATO YET?

JOHN PHILPOT:  NO. SHOULD I JUMP IN ON THAT, TOO?

PHYLLIS SPEER:  I WOULD.

JOHN PHILPOT:  OKAY. I MAY NOT BE FINISHED TALKING ABOUT THIS ONE. (LAUGHTER)

PHYLLIS SPEER:  OKAY. YOU JUST GO RIGHT AHEAD.

JOHN PHILPOT:  MMMM. NO, I AM GOING TO TAKE A WHACK ON THAT POTATO. BOY, I TELL YOU --

PHYLLIS SPEER:  TWICE GRILLED.

JOHN PHILPOT:  I LOVE POTATO SKINS.

PHYLLIS SPEER:  YOU KNOW, I DO, TOO. I SURE DO, TOO. TWICE GRILLED POTATOES, IF YOU DON'T HAVE TIME TO GRILL IT ON YOUR GRILL THE FIRST TIME, DO IT THE FIRST TIME ON THE OVEN AND THEN FINISH THEM UP ON THE GRILL. I BELIEVE THAT YOU CAN HANDLE THAT. SEE, THE REASON THAT HE LIKES FOR IT TO NOT BE SO HOT IS BECAUSE IF YOU NOTICE HE TAKES MUCH LARGER BITES WHEN IT'S NOT HOT. (LAUGHTER)  SO TWICE GRILLED. THEY'RE PRETTY GOOD, AREN'T THEY?

JOHN PHILPOT:  THEY'RE GREAT. THAT IS REALLY GREAT. CAN I GO AHEAD AND --

PHYLLIS SPEER:  TAKE ONE MORE BITE OF THAT. BUT WHILE YOU ARE TRYING THAT, HOW ABOUT I DISH UP THESE GRILLED PEACHES?

JOHN PHILPOT:  THAT'S GOO GOOD. I WILL TAKE ONE LITTLE OLE BITE OF THIS --

PHYLLIS SPEER:  OH, NO YOU JUST KEEP EATING. I AM GOING TO PUT YOU A COUPLE OF PEACHES, AND I JUST WANT TO YOU LOOK AT THIS. THEY'RE CARAMELIZED WITH THAT CINNAMON AND SUGAR ON THERE. THEY'RE EYEIZED, AND THEN I JUST HAPPEN TO HAVE BEN & JERRY'S VANILLA ICE CREAM IF YOU'VE NEVER HAD BEN & JERRY' JERRY'S.

JOHN PHILPOT:  I DON'T THINK THAT I HAVE. I'VE HEARD ABOUT IT ON TELEVISION.

PHYLLIS SPEER:  THEY DON'T PUT SYNTHETIC STUFF IN IT. THIS IS THE REAL STUFF. THIS IS PURE CREAM. THEY DON'T DO ANYTHING LITTLE EITHER.

JOHN PHILPOT:  OH, REALLY? (LAUGHTER)

PHYLLIS SPEER:  SO WHY DON'T YOU JUST TRY THAT.

JOHN PHILPOT:  LET ME ASK YOU SOMETHING ABOUT THIS. WOULD EMILY POST ROLL OVER IN HER GRAVE IF SHE KNEW I WAS TRYING TO DESSERT BEFORE I FINISHED THAT?

PHYLLIS SPEER:  I DON'T SEE EMILY HERE ANYWHERE, AND THE ONLY THING THAT YOU HAVE TO WORRY ABOUT IS BUISCUIT, AND SHE IS UNDER THE TABLE ASLEEP, SO YOU DON'T HAVE TO WORRY ABOUT THAT TOO MUCH. (LAUGHTER)

JOHN PHILPOT:  OKAY.

PHYLLIS SPEER:  SO ANY TIME THAT YOU HAVE A CHANCE TO BE OUTSIDE AND TO COOK OUTSIDE, THERE IS ALMOST ANYTHING THAT YOU ARE ABLE TO GRILL. I'M FOR GRILLING.

JOHN PHILPOT:  I'M FOR GRILLING IT ON THE WILD SIDE!

PHYLLIS SPEER:  I AM REALLY FOR GRILLING IT ON THE WILD SIDE. THAT'S NOT HOT, SO THERE GOES A BIG BITE.

JOHN PHILPOT:  UH-HUH. MMMMM!

PHYLLIS SPEER:  I BELIEVE THAT I WILL FIX ME ONE OF THOSE, YOU MADE IT LOOK SO GOOD.

JOHN PHILPOT:  I STRONGLY RECOMMEND IT.

PHYLLIS SPEER:  SO KEEP ON GRILLING!

ANNOUNCER:  "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 ON THE WILD SIDE", OR BY CALLING AETN VIEWER SERVICES AT 1-800-662-2386. ♪

AETN.org > Programs > Cooking on the Wild Side > Cooking on the Wild Side November 2012