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Cooking on the Wildside October 2012

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Pecan Crusted Tilapia

  • 4 Tilapia filets
  • 1 egg white
  • 1 Tbsp. water
  • ¾ cup finely chopped pecans
  • 1 tsp. paprika
  • ½ tsp. thyme
  • ¼ tsp. chipotle pepper
  • ½ stick butter

Rinse and pat tilapia filets dry with paper towels. In shallow bowl, slightly beat egg white and water until frothy. In separate bowl, mix pecans, paprika, thyme and chipotle pepper. Dip filet in egg white and then in pecan mixture, coating well. Place in heavy skillet with melted butter. Cook until brown, turn and cook remaining side. Serve with your favorite honey mustard sauce.

Campfire Roasted Potatoes

  • 3 lbs. small new potatoes
  • 1 package dry onion soup mix
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ⅓ cup olive oil

Wash and quarter potatoes. Coat a #12 Dutch oven with vegetable spray. Add oil, potatoes, soup mix, salt and pepper. Stir to coat well. Cook at about 350-degrees for about 45 minutes or until tender, stirring once during cooking.

Freezer Slaw

  • 1 head cabbage
  • 1 green pepper
  • 1 small onion
  • 2 cups sugar
  • 2 tsp. salt
  • 1 tsp. celery seed
  • 1 cup vinegar

Use food processor and grate cabbage, pepper, and onion. Pour in large bowl and set aside. Mix remaining ingredients, bring to boil. Let cool until warm. Pour over cabbage mixture. Let cool completely. Pack in freezer proof bowls. Let thaw before serving. Yummy and last a long time in freezer.

TRANSCRIPT

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

PHYLLIS SPEER:  WELL THIS TIME ON "COOKING ON THE WILD SIDE" WE'RE GOING TO HAVE SOME GOOD VITTLES.

JOHN PHILPOT:  IS IT GOING TO BE WILD?

PHYLLIS SPEER:  WELL, IT'S ALWAYS WILD! IT'S ALWAYS WILD!

JOHN PHILPOT:  ARE YOU GETTING TAMER?

PHYLLIS SPEER:  NOW, I AIN'T DEAD YET.

JOHN PHILPOT:  OH, OKAY.

PHYLLIS SPEER:  THIS TIME WE'RE COOKING DUTCH OVEN CAM CAMPFIRE-ROASTED POTATOES. I AM GOING TO SHOW YOU HOW TO MAKE FREEZER SLAW. YOU ARE NOT GOING TO BELIEVE. IT'S THE NEATEST THING TO TAKE CAMPING. AND LAST AND NOT LEAST, AND THE HIGHLIGHT OF THE SHOW IS PECAN-CRUSTED TILAPIA. AND IT IS GOOD!

JOHN PHILPOT:  TILAPIA IS A FISH IN CASE YOU DON'T KNOW THAT.

PHYLLIS SPEER:  AND TILAPIA IS A VERY GOOD FISH. BUT BEFORE WE GET TO TILAPIA, WE HAVE TO DO THE POTATOES.

JOHN PHILPOT:  I WANT TO GO STRAIGHT TO THE TILAPIA! (LAUGHTER)

PHYLLIS SPEER:  I KNEW THAT YOU WOULD. FOR THIS RECIPE, I LIKE TO USE NEW POTATOES, GET THE SMALL ONES, AND THEN QUARTER THEM. AND THEN I PUT A COUPLE OF TABLESPOONS OF MELTED BUTTER IN THIS DUTCH OVEN. AND THEN WE'RE GOING TO PUT A LITTLE BIT OF OLIVE OIL. AND YOU'VE GOT TO HAVE QUITE A BIT OF OIL SIMPLY BECAUSE OF THE INGREDIENT -- YOUR MAIN INGREDIENT THAT YOU ARE GOING TO USE. AND THEN I PUT JUST A LITTLE BIT OF REGULAR OIL. TOTALLY, PROBABLY ABOUT 1/3 OF A CUP OF OIL TOTAL, INCLUDING THE BUTTER.

JOHN PHILPOT:  LESS THAN A QUARTER INCH DEEP, OH, MY GOO GOODNESS, IT'S BARELY COVERING THE BOTTOM.

PHYLLIS SPEER:  YEAH, IT'S NOT A LOT. AND THEN WE DUMP THE POTATOES IN HERE. AND THEN WE TAKE A TEASPOON OR SO OF SALT. WE'VE GOT TO HAVE EVERYTHING SALTED. MAYBE I SHOULD DO IT LIKE THAT. FILL

JOHN PHILPOT:  I WAS GOING TO SAY.

PHYLLIS SPEER:  A LITTLE BIT OF PEPPER. AND THEN WE TAKE ONE PACKAGE OF THAT DRY ON YOON SOUP MIX.

JOHN PHILPOT:  HEY, LISTEN, THAT IS A MAGIC THING.

PHYLLIS SPEER:  IT'S GOOD FOR EVERYTHING!

JOHN PHILPOT:  IT REALLY IS.

PHYLLIS SPEER:  I'VE NEVER USED IT IN THE SHOWER, BUT IT MIGHT BE A LITTLE EXPOLE 80 THERE. (LAUGHTER)

JOHN PHILPOT:  DO YOU RUB IT ON?

PHYLLIS SPEER:  SPRINKLE THAT ON THERE. AND THEN I DON'T KNOW ANY OTHER WAY TO DO THIS THAN TO TAKE YOUR HANDS, TURN THAT AROUND. YOU'VE GOT TO GET THE POTATOES COATED, AND YOU HAVE TO BE REAL CAREFUL. ONE OF THE THINGS THAT YOU HAVE TO BE CAREFUL ABOUT IN THIS DISH IS THAT YOU CAN'T COOK THEM REAL HOT BECAUSE YOU DON'T WANT THE ONIONS TO BURN.

JOHN PHILPOT:  OH, YEAH.

PHYLLIS SPEER:  SO WE'RE STILL GOING TO COOK THESE IN A DUTCH OVEN, OH, GOSH, PROBABLY AT ABOUT 350 DEGREES. SO THIS IS A 12, SO WE'RE GOING TO PUT, OH, GOSH, WE'RE PROBABLY GOING TO PUT LIKE 9 UNDERNEATH TO BEGIN WITH, AND ABOUT 15 ON THE TOP.

JOHN PHILPOT:  YOU READY?

PHYLLIS SPEER:  WITH CHARCOAL. I AM GOING TO PUT THESE OVER HERE. WE'LL GET THESE STARTED IN A MINUTE, AND I WILL COME BACK AND SHOW YOU HOW TO MAKE THE FREEZER SLAW. AND SHOW YOU HOW TO MAKE THE FREEZER SLAW.

JOHN PHILPOT:  ALL RIGHT! (LAUGHTER) (LAUGHTER) ♪

JOHN PHILPOT:  WE REALLY BELIEVE IN ROUGHING IT.

PHYLLIS SPEER:  YES. YES, WE'RE ROUGHING IT. FOOD PROCESSOR.

JOHN PHILPOT:  ELECTRIC FOOD PROCESSOR.

PHYLLIS SPEER:  ELECTRIC FOOD PROCESSOR. AND THERE IS A LONG CORD -- I LIVE A MILE AND A HALF HERE AND THERE IS A REALLY LONG CORD HERE.

JOHN PHILPOT:  SHE HAS THREE QUIRL, AND IT'S RUNNING IN THIS CAGE, AND IT'S A GENERATOR.

PHYLLIS SPEER:  THIS IS ACTUALLY A RECIPE --

JOHN PHILPOT:  OH, REALL REALLY?

PHYLLIS SPEER:  IT ACTUALLY IS A RECIPE, THAT YOU WOULD TAKE CAMPING WHEN YOU ARE DONE, BUT IT'S SO GOOD I WANTED TO SHARE IT WITH YOU FOLKS. DID YOUR MIND MAKE FREEZER SLAW?

JOHN PHILPOT:  NEVER HEARD OF FREEZER SLAW IN MY WHOLE LIFE.

PHYLLIS SPEER:  REALLY?

JOHN PHILPOT:  FREEZER SLAW, THAT SOUNDS LIKE AN INCONSISTENCY TO ME. I THOUGHT THAT MOST VEGETABLES WHEN YOU FREEZE IT, IT TURNS TO MUSH.

PHYLLIS SPEER:  WELL, YOU JUST WAIT. YOU JUST WAIT AND SEE. THIS IS FREEZER SLAW. AND IT IS, INDEED, MY MOTHER'S RECIPE.

JOHN PHILPOT:  REALLY?

PHYLLIS SPEER:  AND SHE USED TO MAKE IT ALL THE TIME, AND THEN SHE WOULD FREEZE IT, AND IN THE HOT SUMMERTIME IT'S REALLY GOOD BECAUSE YOU'VE GOT FRESH SLAW AND YOU DON'T HAVE TO CHOP AND ALL OF THAT. SHE ACTUALLY USED A FOOD PROCESSOR, AND THAT'S WHAT WE'RE DOING. AND I LIKE THE FOOD PROCESSOR BECAUSE I LIKE THE CONSISTENCY OF THE CABBAGE CHOPPED UP BETTER.

JOHN PHILPOT:  THAT MAKES A FOOL OUT OF ME THAN A PIERING KNIFE, I WILL TELL YOU THAT.

PHYLLIS SPEER:  YOU TAKE 1 GREEN PEPPER, AND ONE ONION, AND PUT IT IN THE FOOD PROCESSOR. YOU COULD DOUBLE THE RECIPE AND KEEP GOING FOREVER UNTIL YOU RUN OUT OF PLASTIC BAGS TO PUT IN THE FREEZER, RIGHT?

PHYLLIS SPEER:  ABSOLUTELY YOU COULD. BUT YOU ARE NOT GOING TO BELIEVE WHEN IT COMES TIME TO TASTE THIS YOU WON'T BELIEVE HOW GOOD IT IS.

JOHN PHILPOT:  WILL I TASTE IT AFTER IT'S BEEN FROZEN?

PHYLLIS SPEER:  YES. I BROUGHT SOME DOWN THAT I MADE YESTERDAY AND FROZE YESTERDAY.

JOHN PHILPOT:  MY RESEARCH IS INCOMPLETE.

PHYLLIS SPEER:  THAT'S EXACTLY RIGHT.

JOHN PHILPOT:  OKAY.

PHYLLIS SPEER:  SO THEN WE PUT ALL OF THIS IN A LARGE BOWL. AND I LIKE TO USE -- DON'T JUST USE YOUR BLADE ON THAT. USE THIS LITTLE GADGET RIGHT HERE THAT COMES WITH THE FOOD PROCESSOR. IT'S FOR GRATING. IT'S ESPECIALLY FOR GRATING.

JOHN PHILPOT:  YOU KNOW ONE THING THAT I AM REALLY PROUD OF ON THIS THING, PHYLLIS, IS THAT YOU DON'T USE CUCUMBERS.

PHYLLIS SPEER:  MY MOTHER DIDN'T USE CUCUMBERS. I WENT ONLINE LOOKING FOR FREEZER SLAW RECIPES TO SEE HOW MANY DIFFERENT ONES AND KIND OF DO SOME RESEARCH, AND THERE WERE SEVERAL OF THEM THAT DID. BUT I JUST DON'T THINK THAT WOULD BE GOOD.

JOHN PHILPOT:  THERE WAS A REALLY GOOD RESTAURANT IN SHREVEPORT, AND THEY PUT NOT JUST CUCUMBERS IN THEIR COLE SLAW, BUT THEY PUT CUCUMBERS!

PHYLLIS SPEER:  IT WAS CUCUMBER SLAW. SO YOU WANT TO MIX THAT UP, YOU HAVE A GREEN PEPPER, ONIO ONION, AND CABBAGE, AND THEN YOU MAKE YOUR SAUCE. AND FOR YOUR SAUCE, YOU HAVE TO BOIL IT. YOU HAVE TO COOK IT. BUT WHAT WE DO IS THAT WE TAKE TWO CUPS OF SUGAR --

JOHN PHILPOT:  YOU'RE JUST MAKING THIS HARD NOW.

PHYLLIS SPEER:  NO, THIS IS EASY. TWO CUPS OF SUGAR. AND THEN ONE CUP OF VINEGAR.

JOHN PHILPOT:  VINEGAR?

PHYLLIS SPEER:  A LOT OF PEOPLE WILL MAKE THIS RECIPE SIMILAR TO THIS THAT THEY CALL SEVEN-DAY SLAW OR SOMETHING, BECAUSE IT DOESN'T HAVE MAYONNAISE IN IT. AND THEN WE WANT A COUPLE OF TEASPOONS OF SALT. AND THEN WE WANT ABOUT A TEASPOON OF CELERY SEED. WHOLE CELERY SEED, NOT GROUND CELERY SEED. ABOUT A TEASPOON OF THOSE. AND THEN WE'RE GOING TO STIR THAT UP. I'M GOING TO TAKE THIS -- SINCE WE'RE CAMPING. SINCE WE'RE DOWN HERE ON THE PRETTY RIVER, I AM GOING TO TAKE THIS OVER TO THE CAMPFIR CAMPFIRE. AND WHEN IT COMES TO A BOIL, I WILL BRING IT BACK AND SHOW YOU THE NEXT STEP.

JOHN PHILPOT:  YOU ARE GOING TO BOIL IT.

JOHN PHILPOT:  YOU ARE GOING TO BOIL IT.

PHYLLIS SPEER:  I AM.

PHYLLIS SPEER:  NOW SEE, JOHN, THIS SAUCE, YOU JUST BRING THIS SAUCE TO A BOIL. THAT MELTS ALL OF SUIT GARR AND ALL OF THAT. AND THEN YOU JUST POUR IT OVER THE CABBAGE.

JOHN PHILPOT:  PHYLLIS, THAT DOESN'T LOOK ANYTHING LIKE NICHOLE SLAW SAUCE I EVER SAW.

PHYLLIS SPEER:  I AM TELLING YOU THAT YOU ARE GOING TO LOVE THIS STUFF.

JOHN PHILPOT:  I NEVER SAW ANY THAT DIDN'T HAVE MAYONNAISE IN IT.

PHYLLIS SPEER:  OH, JOHN, I DIDN'T REALIZE THAT YOU HAD LIVED SUCH A SHELTERED LIFE.

JOHN PHILPOT:  I'M REALLY VERY UNLEARNED.

PHYLLIS SPEER:  I JUST NEVER REALIZED.

JOHN PHILPOT:  UH-HUH. WHY DID YOU HAVE TO HEAT IT?

PHYLLIS SPEER:  BECAUSE YOU MELT THE SUGAR AND THE VINEGAR TOGETHER. ALMOST LIKE A PICKLE JUICE OR SOMETHING. AND THEN AFTER YOU GET THAT REALLY MIXED TOGETHER, YOU TAKE WHATEVER SIZE CONTAINER THAT YOU LIKE. SOMETIMES I'LL PUT IT IN INDIVIDUAL CONTAINERS SO THAT WHEN YOU GO -- OR, YOU KNOW, YOU ARE GOING TO BE OUT PICNICKING OR SOMETHING, EVERYONE WILL HAVE THEIR OWN LITTLE SIZE. SOMETIMES I WILL PUT IT IN SIZES THAT ARE BIG ENOUGH, LET'S SAY, OR SAM AND I TO HAVE FOR SUPPER. SO YOU JUST MAKE SURE THAT SOME OF THAT JUICE IS IN THERE.

JOHN PHILPOT:  YOU'VE GOT A LITTLE JUICE IN THE BOTTOM OF THERE, DON'T YOU?

PHYLLIS SPEER:  UH-HUH. YOU DON'T WANT IT TOO FULL BECAUSE YOU ARE GOING TO PUT IT IN THE FREEZER, REMEMBER. YOU PUT THE LID ON IT, AND PUT IT IN THE FREEZER.

JOHN PHILPOT:  YOU COULD EVEN PUT IT IN OLD SAVED-UP STRAWBERRY CARTONS.

PHYLLIS SPEER:  YES, YOU COULD AFTER WE GET THAT FISH COOKED, I AM GOING TO SHOW YOU WHAT IT LOOKS LIKE AND TASTES LIKE, AND YOU ARE GOING TO GET TO EAT IT.

JOHN PHILPOT:  OKAY.

PHYLLIS SPEER:  OKAY.

JOHN PHILPOT:  OKAY.

PHYLLIS SPEER:  OKAY. LET'S COOK SOME FISH! ♪

PHYLLIS SPEER:  WELL, WE HAVE FINALLY REACHED THE CEM HE DID LA CEM OF THE WHOLE SHOW. PECAN-CRUSTED TILAPIA.

JOHN PHILPOT:  DOES TILAPIA TASTE LIKE BRIM TO YOU?

PHYLLIS SPEER:  NO, TILAPIA IS JUST REALLY MILD TO ME.

JOHN PHILPOT:  YEAH, BUT TO ME IT TAKES LIKE SOME OF THE FISH THAT WE CATCH IN ARKANSAS.

PHYLLIS SPEER:  THIS IS ONE OF THOSE RECIPES THAT IS SO SIMPLE, BUT YOU DON'T EVER WANT TO TELL ANYONE HOW SIMPLE IT IS BECAUSE IT'S SO GOOD! (LAUGHTER)  IT'S JUST SO GOOD!

JOHN PHILPOT:  IT'S LIKE TELLING SOMEONE WHERE YOUR FAVORITE FISHING HOLE IS.

PHYLLIS SPEER:  RIGHT. I'VE TAKEN AN EGG WHITE, AND YOU WANT TO PUT A TABLESPOON OF WATER IN THAT, AND THEN BEAT IT UNTIL ITS FROTHY LIKE THAT. AND THE EGG WHITE JUST ACTS AS A GLUE, BECAUSE YOU ARE GOING TO DIP THE FISH INTO THE EGG WHITE, AND THEN IN THE PECAN. BUT WE'RE GOING TO GET OUR PECANS READY. AND WHEN YOU GET THE PECANS, YOU WANT THE REALLY FINALLY CHOPPED ONES.

JOHN PHILPOT:  IT'S ALMOST A PECAN POWDER.

PHYLLIS SPEER:  SEE HOW FINELY CHOPPED THEY ARE? AND THAT'S THE KIND OF PECAN YOU WANT. AND TO THAT YOU WANT TO ADD -- EXCUSE ME REACH -- OH, JUST A LITTLE BIT OF SALT, HALF A TEASPOON OF SALT. NO PEPPER, BECAUSE WE'RE GOING TO PUT PAPRIKA.

JOHN PHILPOT:  OH, YEAH.

PHYLLIS SPEER:  WELL, MAYBE WE'RE GOING TO PUT.

JOHN PHILPOT:  COME OUT OF THERE.

PHYLLIS SPEER:  THERE WE GO. A LITTLE BIT OF PAPRIKA, A HALF-TEASPOON TO A TEASPOON. AND THEN WE'RE GOING TO PUT A HALF A TEASPOON OF THYME.

JOHN PHILPOT:  I WONDERED WHAT OUR GREEN STUFF WAS.

PHYLLIS SPEER:  GOT TO HAVE OUR GREEN STUFF. GOT TO HAVE OUR GREEN STUFF. AND THEN A HALF A TEASPOON OF THAT CHIPOLTE. AND THEN A WHOLE TEASPOON OF PAPRIKA, AND A WHOLE TEASPOON OF SALT. MIX ALL OF THAT UP. THAT'S JUST YOUR DRY INGREDIENTS. AND THEN WE TAKE TILAPIA FILLETS. NOW, I'VE GOT FOUR FILLETS HERE, AND FOR FOUR FILLETS YOU NEED 3/4 TO A CUP OF PECAN PIECES.

JOHN PHILPOT:  IT'S GOING TO STICK PRETTY GOOD?

PHYLLIS SPEER:  YOU WATCH. DIP IT IN THE EGG WHITE.

JOHN PHILPOT:  FLIP IT OVER. SPEAR SEAR FLIP IT OVER. LAYER THEM IN THE PECAN. FLIP IT OVER. COAT THEM AND MASH THEM. SEE HOW THAT STICKS ON THERE WITH THAT EGG WHITE? AND THEN I AM GOING TO REACH RIGHT OVER HERE AND PUT IT IN THIS SKILLET.

JOHN PHILPOT:  IS THAT SKILLET HOT ENOUGH?

PHYLLIS SPEER:  THAT SKILLET IS GETTING HOT.

JOHN PHILPOT:  YEAH, IT'S BUBBLING OVER THERE.

PHYLLIS SPEER:  THAT'S WHAT WE WANT.

JOHN PHILPOT:  THESE ARE NOT THE BIGGEST TILAPIA FILLE FILLETS I EVER SAW.

PHYLLIS SPEER:  REALLY?

JOHN PHILPOT:  NO. TILAPIA GETS PRETTY GOOD SIZE. THEY'LL EASILY GET AS BIG AS A SLAB.

PHYLLIS SPEER:  AS MUCH AS I HATE TO ADMIT, THESE ARE STORE-BOUGHT. THESE ARE STORE-BOUGHT TILAPI TILAPIA.

JOHN PHILPOT:  I WOULD HAVE ALMOST BET YOU GOT THEM OUT OF YOUR FISH POND.

PHYLLIS SPEER:  WHICH I DON'T HAVE, BY THE WAY.

JOHN PHILPOT:  WHICH YOU DON'T HAVE.

PHYLLIS SPEER:  YOU ARE LOOKING AT MY FISH POND BEHIND YOU. THAT'S OUR FISH POND. SAM AND I WON'T FISH TO EAT. WE JUST LOAD UP, COME DOWN HERE, CATCH A COUPLE OF FISH.

JOHN PHILPOT:  YOU HIT IT RIGHT ON THE MONEY ON THE NUMBER OF PECANS.

PHYLLIS SPEER:  IT'S PRETTY CLOSE. BUT THAT EGG WHITE IS ABSOLUTELY THE BEST THING WHEN YOU WANT TO COAT WITH SOMETHING, YOU KNOW, OTHER THAN A FLOWER MIXTURE OR SOMETHING. IT JUST REALLY GETS IT ON THERE.

JOHN PHILPOT:  YEAH. OH, PHYLLIS. THAT'S STARTING TO REALLY LOOK GOOD.

PHYLLIS SPEER:  YOU ARE JUST NOT GOING TO BELIEVE HOW GOOD THIS IS. SO WHAT I AM GOING TO DO NOW IS JUST GO COOK THESE FISH. SO WHAT I AM GOING TO DO NOW IS JUST GO COOK THESE FISH.

JOHN PHILPOT:  OKAY. ♪

PHYLLIS SPEER:  NOW, JOHN, I DON'T WANT YOU TO BE DISAPPOINTED, BUT THIS DUTCH OVEN IS EMPTY.

JOHN PHILPOT:  I'M OUT OF HERE! (LAUGHTER)

PHYLLIS SPEER:  THAT'S JUST WHAT I THOUGHT. I GET SO MANY QUESTIONS WHEREVER I GO, QUESTIONS ABOUT DUTCH OVENS, 18 THOUGHT THAT IT WOULD BE GOOD IF -- AND I THOUGHT THAT IT WOULD BE GOOD IF WE TOLD FOLKS SOME THINGS, AND GAVE HINTS ABOUT COOKING IN A DUTCH P OVEN.

JOHN PHILPOT:  IT WOULD BE GOOD. IT WOULD BE GO. PHYLLIS SPEER KNOWS SO MUCH ABOUT DUTCH-OVEN COOKING, AND YOU KNOW WHO SHE LEARNED IT FROM?

PHYLLIS SPEER:  NOT JOHN.

JOHN PHILPOT:  NO. WHO WAS IT? (LAUGHTER)

PHYLLIS SPEER:  IT STARTED WAY BACK IN THE '70s WHEN I GOT MY FIRST FOX FIRE BOOK. REMEMBER THOSE BOOKS? AND THERE WAS A WOMAN IN THERE, AUNT SOMEONE, WHO COOKED IN DUTCH OVENS, AND COOKED ON HER HEARTH. AND WE FOUND AN OLD DUTCH OVEN AT A FLEA MARKET, AND THE REST IS HISTORY. IT KEPT ON AND KEPT ON AND KEPT ON. I HAVE BEEN COOKING IN THEM FOR A LONG TIME, BUT NOT AS CREATIVELY AS I AM NOW.

JOHN PHILPOT:  YOU HAVE A LOT OF DIFFERENT PIECES.

PHYLLIS SPEER:  OH, GOSH, WE WON'T EVEN GO THERE.

JOHN PHILPOT:  I MEAN, THE FLOOR OF THE HOUSE IS ABOUT TO CRUMBLE UNDER THE WEIGHT. IT DOES TAKE A LOT OF SUPPORT. THESE THINGS ARE HEAVY.

PHYLLIS SPEER:  IT DOES. THE FIRST THING THAT I WOULD TELL YOU IS THAT DUTCH OVENS COME IN A LOT OF DIFFERENT SIZES. THERE IS ONE THAT HOLD AS PIN PINT, THAT'S A NUMBER 5. AND MY LARGEST ONE IS THE LARGEST ONE LODGE MAKES, AND IT'S A NUMBER 16, AND IT WEIGHS 38 POUNDS EMPTY. AND I WOULD NOT SUGGEST THAT THAT BE THE ONLY ONE YOU ARE GOING TO BUY THAT WOULD BE THE ONE THAT YOU ARE GOING TO GO OUT AND BUY. IF YOU DON'T HAVE A DUTCH OVEN, AND YOU ARE GOING TO BUY ONE, WHETHER IT'S USED OR NEW, MY SUGGESTION IS A NUMBER 12 DEEP. AND WHEN YOU GET THE DEEP, YOU CAN BAKE BREAD IN IT, AND YOU CAN DO A LOT MORE IN IT THAN YOU CAN IF YOU JUST GET A SHALLOW ONE.

JOHN PHILPOT:  LET ME SHOW YOU. IS THE NUMBER 12 ON EVERYONE OF THEM?

PHYLLIS SPEER:  IF IT IS A LODGE, IT IS. BUT A GOOD PLACE TO FIND DUTCH OVENS IS IN FLEA MARKETS. SOMETIMES YARD SALES. AND YOU MAY FIND ONE AND IT MAY BE RUSTY, COATED WITH RUST AND ALL OF THAT. THAT'S JUST FINE.

JOHN PHILPOT:  REALLY?

PHYLLIS SPEER:  THE ONLY THING IS THAT YOU WANT TO REALLY LOOK IT OVER GOOD FOR ANY KNICKS OR POCKS OR CRACKS. BECAUSE IF IT'S JUST RUSTY, YOU CAN BRING THAT HOME AND CLEAN IT UP, AND IT WILL BE JUST AS GOOD AS NEW.

JOHN PHILPOT:  YOU WOULD RESTORE ONE LIKE THAT?

PHYLLIS SPEER: ABSOLUTELY.

JOHN PHILPOT:  WOULD IT TASTE LIKE IRON?

PHYLLIS SPEER:  NO, NOT IF DO YOU IT RIGHT. YOU BRING IT HOME AND THROW IT IN A CAMPFIRE AND YOU LET IT BURN OFF ALL OF THAT CRUD. AND THEN YOU PUT IT IN HOT, SOAPY WATER, WASH IT DOWN AND SCRUB IT. USE THOSE PLASTIC TOUGHIES. DON'T EVER USE STEEL WOOL. USE THE PLASTIC TOUGHIES, OR NON-ABRASIVE SCRATCHERS, AND CLEAN IT ALL UP. DRY IT IMMEDIATELY. AND THEN TOTALLY COAT THAT ENTIRE OVEN, EVERY INCH OF IT, INSIDE OUT AND ALL OF THAT, WITH A SOLID SHORTENING.

JOHN PHILPOT:  LIKE CRISC CRISCO.

PHYLLIS SPEER:  LIKE CRISCO OR MISS TUCKER'S, SOMETHING LIKE THAT IF YOU TALK TO SEVEN DIFFERENT PEOPLE COOK IN DUTCH OVENS, SOME PEOPLE WILL SAY DIFFERENT WAYS.

JOHN PHILPOT:  SOME WOULD SAY LARD, AND THE OLD MOUNTAIN MEN USED TO COOK THAT IN, AND THEY USED BEAR GREASE.

PHYLLIS SPEER:  THEY SURE DID. BUT IT WILL GET RANCID. AFTER YOU'VE COATED IT, YOU PUT IT IN A OVEN TO 300 DEGREES. LET IT COME UP FOR 300, AND THEN KEEP IT IN THERE FOR AN HOUR AT 300. TURN IT OFF, AND THEN LET IT COOL DOWN TO THE POINT THAT YOU CAN HANDLE IT. AND I DON'T MEAN COLD, BUT YOU TAKE IT OUT, AND YOU WIPE EVERYTHING OFF OF IT. NOW, THE SECRET TO SEASONING A DUTCH OVEN THE FIRST FEW TIMES IS DON'T COOK ANY HIGH-ACID FOODS IN IT. COOK A POT OF BEANS WITH HAM IN IT. OR BOOK A ROAST.

JOHN PHILPOT:  NOTHING WITH TOMATO.

PHYLLIS SPEER:  NOTHING WITH TOE DAY MOW OR VINEGAR OR ANYTHING LIKE THAT AND EVERY TIME THAT YOU COOK, IT YOU WASH IT OUT. I PERSONALLY WASH MINE WITH WARM, SOAPY WATER. DRY THEM OUT, AND GIVE THEM A NICE, THIN COATING OF SOLID SHORTENING, AND THEN TAKE A PAPER TOWEL AND WIPE THEM OUT. AND THEN, YOU KNOW, EACH TIME YOU WIPE IT OUT REAL GOOD AND STORE, IT DON'T EVER STORE THE LID TIGHT ON IT. BECAUSE IT SEALS IT UP, AND THAT'S ONE OF THE REASONS THAT THINGS COOK SO GOOD IN A DUTCH OVEN. BECAUSE WHEN THAT HEATS UP, AND THE MOISTURE FORMS IN AROUND THAT, IT SEALS IN. AND BUT PUT THAT ON THERE, THEN IT'S GOING TO SEAL IT REAL TIGHT.

JOHN PHILPOT:  IT WON'T MAKE IT RUST?

PHYLLIS SPEER:  NO, IT WILL JUST MAKE YOUR FOOD TASTE RANCID AND OLD. YOU CAN USE THIS LID TO A DUTCH OVEN --

JOHN PHILPOT:  AS A GRIDDLE.

PHYLLIS SPEER:  YEP. YOU HAVE A TRIVET AND YOU CAN PUT IT ON HERE, PUT YOUR COALS UNDER HERE, COOK YOUR BACON, YOUR SAUSAGE, YOUR EGGS RIGHT THERE ON A CAMPFIRE, IF YOU HAVE SOMETHING CALLED A CAMPA. IF YOU HAVE ONE THAT DOESN'T HAVE ANY LEGS, THAT'S A KITCHEN OVEN. YOU CAN USE THAT AS A DUTCH OVEN IF YOU HAVE A TRIVET.

JOHN PHILPOT:  THIS HAS A DOMED LID.

PHYLLIS SPEER:  IT HAS A DOMED LID. WHAT YOU CAN DO IN THAT CASE, AND IT WON'T COOK AS GOOD IN THIS CASE, BUT IT HAS A FLAT LID TO HOLD THE COAL. A GOOD RULE OF THEM WHEN YOU ARE COOKING WITH A DUTCH OVEN IS TO ALWAYS REMEMBER 1/3 OF THE COALS, WHETHER THEY BE CAMPFIRE COALS, WHETHER THEY BE CHARCOAL BRING KETS, OR LUMP CHARCOAL, 1/3 ON THE BOTTOM, 2/3 ON THE TOP. THAT'S A REALLY GOOD RULE OF THUMB TO REMEMBER. NOW, YOU CAN BUY THE NEW ONES, ALREADY PRE-SEASONED BUT JUST REMEMBER THAT YOU DON'T NEED A LOT OF EQUIPMENT TO START COOKING IN A DUTCH OVEN. YOU HAVE A LID LIFTER, MAYBE GOOD GLOVES, YOU MIGHT WANT A BROOM TO SWEEP THAT AROUND. AND THAT'S ALL. THESE ARE GOOD, BUT YOU DON'T HAVE TO HAVE THEM, BECAUSE IF YOU USE CAMPFIRE COALS, DUTCH-OVEN COOKING. TRY IT IT'S MORE FUN THAN A BARREL OF MONKEYS.

JOHN PHILPOT:  AND YOU ARE THE BEST.

PHYLLIS SPEER:  WELL, THE BEST.

PHYLLIS SPEER:  WELL, THANK YOU, JOHN! ♪

ANNOUNCER:  "COOKING ON THE WILD SIDE" FEATURED RECIP RECIPES ARE AVAILABLE ON THE WEB AT WWW.AETN.ORG/COOKINGO WWW.AETN.ORG/COOKINGONTHEWILD SIDE, OR CALLING 1-800-662-23 WWW.AETN.ORG/COOKINGONTHEWILD SIDE, OR CALLING 1-800-662-23 1-800-662-2386.

PHYLLIS SPEER:  IF YOU WILL STICK YOUR PLATE OVER HERE, I WILL SERVE YOUR PLATE. THIS IS PECAN-CRUSTED TILL LAP YEAH. I WON'T CHEAT YOU HERE. YOU CAN HAVE THAT. I THINK THAT MY PIECE IS BIGGER THAN YOURS. (LAUGHTER)

JOHN PHILPOT:  THAT'S OKAY. I'M PROBABLY GOING TO GET A WHOLE LOT MORE OF THAT SLAW.

PHYLLIS SPEER:  AND THEN DON'T FORGET THAT THIS IS THE WAY THAT SLAW LOOKS. I WILL LET YOU SERVE YOURSELF. THAT'S BEEN FROZEN.

JOHN PHILPOT:  REALLY?

PHYLLIS SPEER:  YES. YOU CAN KEEP IT FOR MONTHS IN THE FREEZER.

JOHN PHILPOT:  IT'S NOT GOING TO TURN INTO BUBBLE GUM?

PHYLLIS SPEER:  IT'S NOT GOING TO TURN INTO COUT.

JOHN PHILPOT:  BUT YOU KNOW WHAT?  IT TURNS OUT THAT IT TASTES A WHOLE LOT THE SAME. PHYLLIS, ARE WE GOING TO KIND OF HALF THIS?

PHYLLIS SPEER:  YOU CAN HAVE WHAT YOU WANT. I JUST WANT A TASTE.

JOHN PHILPOT:  NO, I WANT TO BE PROPER.

PHYLLIS SPEER:  WHEN DID YOU START BEING PROPER?

JOHN PHILPOT:  I WOULDN'T KNOW HOW TO BE PROPER IF SOMEBODY HELD A GUN ON ME.

PHYLLIS SPEER:  I WILL GET A SPOON FOR THE POTATOES. YOU CAN SEE OUR PLATE HERE. WE HAVE PECAN-CRUSTED TILAPIA, CAMPFIRE-ROASTED POTATOES, AND FREEZER SLAW. NOW, I'M TELLING YOU THAT YOU CAN DO ANY OF THIS OUT CAMPIN CAMPING, TAKE IT ON THE RIVER, OR ON THE LAKE WITH YOU. AND IF HE DOESN'T HURRY UP, I'M GOING TO EAT WITHOUT HIM.

JOHN PHILPOT:  HEY, AM I SUPPOSED TO LEAVE THAT?

PHYLLIS SPEER:  YOU LEAVE IT RIGHT THERE BECAUSE YOU MIGHT WANT MORE.

JOHN PHILPOT:  HEY, GOOD.

PHYLLIS SPEER:  I'M TIRED OF WAITING ON YOU. YOU TASTE THAT, AND YOU SEE WHAT YOU THINK. THESE POTATOES ARE VERY, VERY SIMPLE BECAUSE ALL IN THE WORLD IT IS IS THAT DRY ONION SOUP MIX, AND YOU PUT OIL IN THERE, AND PUT THAT ONION SOUP, AND THEY ROAST UP.

JOHN PHILPOT:  YEAH, BUT YOU CAN DO MAGIC THING WITH THAT ONION MIX! DID I TELL YOU THAT THE VERY BEST BEEF GRAVY I EVER -- OH, MMMMM.

PHYLLIS SPEER:  THESE ARE REALLY GREAT CAMP RECIPES. YOU CAN DO 95 THEM IN YOUR KITCHEN. BUT THEY'RE AWFULLY GOOD IN THE RIVERBANK US WHEN ARE CAMPING. IT MAKES A SLAW AHEAD OF TIME, FREEZE, IT USE WHEN WHEN YOU WANT TO. COOK THE TILAPIA RIGHT THERE. USE THE DUTCH OVEN AND ROAST THOSE POTATOES. IN MY ESTIMATION YOU'VE GOT A MIGHTY FINE RIVER MEAL.

JOHN PHILPOT:  HERE IS TO TILAPIA.

JOHN PHILPOT:  HERE IS TO TILAPIA. MMMM!

JOHN PHILPOT:  OH, BOY!

JOHN PHILPOT:  OH, BOY! MMMMMM!

PHYLLIS SPEER:  MMMMM.

JOHN PHILPOT:  I'M GLAD I SAVED UP FOR THE LAST TWO WEEKS. (LAUGHTER) WEEKS. (LAUGHTER) ♪

PHYLLIS SPEER:  MAN, I WAS HUNGRY! THAT'S HARD WORK. HUNGRY! THAT'S HARD WORK.

JOHN PHILPOT:  UH-HUH 

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