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Cooking on the Wildside September 2013

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Cajun Black-Eyed Peas

  • ½ lb. dried black-eyed peas
  • Water to cover
  • 1 cup cubed Tasso or smoked ham
  • 1 tsp. salt
  • 1 tsp. black pepper
  • ¼ cup olive oil
  • 1 yellow or green bell pepper, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 8 oz. packaged mushrooms, chopped
  • 1 14 oz. can diced tomatoes
  • 1 tsp. thyme
  • ¼ tsp. chipotle or cayenne pepper
  • 1 dash bottled hot sauce

Place peas in heavy saucepan, cover with water. Add Tasso or ham, salt and pepper. Bring to boil, reduce heat, cover, and cook until tender. In large, deep skillet or heavy saucepan, heat olive oil. Sauté bell pepper, onion, garlic and mushroom until soft. Add black-eyed pea mixture, tomatoes, chipotle pepper and hot sauce. Mix well and simmer about 15 minutes.

Grilled Turkey Salad

  • 2 lbs. grilled turkey breast
  • Salt & pepper
  • 1 small red onion, chopped
  • 2 stalks celery, sliced
  • 1 cup seedless grapes
  • 1 cup walnuts, coarsely chopped
  • 2 cans low sodium chicken broth
  • 1 cup mayonnaise
  • 1 Tbsp. curry powder

Cut grilled turkey into chunks. Add onion and celery. Mix mayonnaise and curry powder. Pour over turkey mixture, and mix well. Fold in grapes and walnuts. Salt and pepper to taste. Serve on bed of lettuce, or make a sandwich, or roll in flour tortilla with shredded lettuce.

Grilled Wild Turkey Appetizers

  • 1 ½ lbs. wild turkey breast
  • 1 lb. smoked bacon
  • ¾ cup packed brown sugar
  • 2 Tbsp. chili powder
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ½ cup soy sauce

Cut turkey into small chunks. Cut bacon slices in half. Wrap chunks of turkey with ½ slice of bacon, and secure with toothpick. Set aside. Mix brown sugar, chili powder, salt and black pepper in small bowl. Set aside. Pour soy sauce in small bowl. Dip each appetizer in soy sauce, and dredge in brown sugar mixture. Place on grill heated to medium, and cook about 25-30 minutes until bacon is crisp and turkey is done. May be served with honey mustard dressing.

TRANSCRIPT

CAN YOU BELIEVE IT?

NO, I CAN'T.

WELL, WE HAVE BEEN DOING THIS FOR MANY OF YEARS.

WE HAVE AND HAVING LOTS OF FUN.

AND WE HAD A BUNCH OF FUN.

AND WE WENT ALL OVER THE STATE AND COOKED THINGS AND YOU HAVE TO SUFFER LIKE I AM. STICK AROUND I THINK YOU'RE GOING TO LIKE IT.

PHYLLIS SPEER WITH THE ARKANSAS FISH AND WILDLIFE COMMISSION TOLD ME IT'S A CAJUN DISH AND I SAID PHYLLIS I EAT CAJUN, ANYTHING CAJUN I LIKE SO SHE CAME UP WITH CAJUN BLACK-EYED PEAS.  EVERYONE IN ARKANSAS KNOWS THAT BLACK-EYED PEAS ON THE FIRST OF THE YEAR, FIRST OF JANUARY IS GOOD LUCK. I HAVE EVERY CONFIDENT TODAY THAT TODAY IS MY DAY OF GOOD LUCK WITH PHYLLIS AND HER BLACK-EYED PEAS.

THIS IS ANOTHER WAY TO DO THEM BUT I LOVE BLACK-EYED PEAS, DON'T YOU?

I DON'T THINK THERE IS A WRONG WAY TO DO IT.

BUT THIS IS DIFFERENT.  IT'S CAJUN BLACK-EYED PEAS AND YOU CAN MAKE THE HOTNESS ACCORDING TO -- I'M GOING TO TONE IT DOWN FOR YOU.

I LIKE IT.

I'M GOING TO PUT HALF A BOTTLE OF THIS HOT SAUCE IN THERE.

DOES IT HAVE PEPPERS?

NO.  I COULDN'T DO THAT TO YOU.  FIRST THING YOU TAKE HALF OF POUND OF BLACK-EYED PEAS AND COOK THEM, SALT AND PEPPER. NOW I PUT TASSO IN THESE.  THIS IS TASSO AND IT'S A SMOKE PORK SHOULDER AND GOOD FOR SEASONING AND IT'S SMOKY.  IF YOU CAN'T FIND TASSO USE A SMOKED HAM OR SOMETHING LIKE THAT.  THIS DOESN'T HAVE A LOT OF FAT.  YOU CAN COOK THEM THE DAY BEFORE AND LEAVE THEM IN THE PAN LIKE THAT. THEN WE TAKE A MEDIUM SIZED ONION.

THE WHOLE ONION?

YEAH, WELL A MEDIUM SIZE ONE AND CHOP IT UP AND CHOP UP A YELLOW PEPPER.  NOW, IF YOU DON'T HAVE A YELLOW PEPPER AND YOU DON'T WANT TO PAY $2 FOR A YELLOW PEPPER PAY LESS FOR A GREEN ONE.  THE YELLOW MAKES IT LOOK PRETTIER AND I DID THAT JUST FOR YOU.

BLESS YOUR HEART.

AND THEN THREE CLOVES OF GARLIC THAT YOU SLICE UP IN HERE LIKE THAT.  YOU'RE GOING TO SAUTE ALL OF THIS UNTIL IT GETS PINK.  GETS KIND OF SOFT.  NOW, WE PUT ONIONS AND WE HAVE YELLOW PEPPER AND GARLIC AND EIGHT WOWNZ PACKAGE OF SLICED FRESH MUSHROOMS.

AND YOU MIGHT NOT SEE THE FIRE THERE BUT   PHYLLIS HAS THE STOVE HERE.

ISN'T THAT NICE?  I WILL SAUTE THESE UNTIL THEY'RE SOFT AND NOW THAT THE VEGETABLES ARE DONE WE WILL ADD THE REST OF THE INGREDIENTS WHICH IS SIMPLE. THIS IS WHEN YOU ADD IN YOUR PEAS AND THEY'RE GOING TO THICKEN UP.  ANY KIND OF PEAS AND DRY PEAS AND PINTO AND PEOPLE BOIL AND SOAK THEM AND THESE YOU DON'T HAVE TO.  THEY WILL COOK IN AN HOUR.

YOU JUST NEED ENOUGH WATER.

AND YOU NEED TO MAKE SURE YOU KEEP ENOUGH WATER AND ADD WATER AND COOK THEM AND KEEP THE WATER IN THERE.  YOU STIR ALL THAT AROUND.  THEN YOU'RE GOING TO ADD OH ABOUT A TEASPOON OF THYME.  DRIED THYME.  IF YOU WANT TO USE FRESH THYME YOU USE ABOUT A TABLESPOON AND THEN A LITTLE CHIPOTLE PEPPER.  JUST A LITTLE BIT, A QUARTER OF A TEE SPOON, NOT MUCH.  IF YOU LIKE IT HOTTER -- IF I WAS COOKING FOR SAM I WOULD MAKE IT HOTTER.

I AM TOUGHER THAN THAT.

BUT REMEMBER WE'RE GOING TO PUT A LITTLE BIT OF BOTTLED HOT SAUCE.

I'M NOT TOUGHER THAN THAT.

A LITTLE DASH AND THEN YOU'RE GOING TO PUT SALT AND PEPPER, BUT WHAT I LIKE TO DO IS AFTER IT GETS DONE PUT THE SALT AND PEPPER IN IT TO TASTE BECAUSE I'VE ALREADY SALT AND PEPPERED THE PEAS.  ONE LAST INGREDIENT IS A SMALL CAN OF DICED TOMATOES.

HAD TO BE FOR CAJUN.

YEAH AND STIR THIS AROUND AND MIX IT UP AND THEN WE'RE GOING TO LET THIS SIMMER.  BRING IT TO A BOIL AND SIMMER FOR 15 MINUTES.  THAT MAKES ALL THE JUICES AND FLAVORS COME TOGETHER AND THEN GUESS WHAT?

THAT'S WHAT I --

A TASTE.

THANK YOU.  IS IT READY?  IS IT READY?

LOOK AT THIS JOHN.  NOW, THAT IS A BEAUTIFUL DISH ASIDE FROM BEING GOOD, AND YOU'RE GOING TO REALLY LIKE THAT.  NOW AT THIS POINT IN TIME WHAT I USUALLY DO IS TASTE.  I'M TASTING FIRST.

OKAY.

NOW, I PUT VERY LITTLE SALT IN THAT BECAUSE I SALTED -- I PROBABLY A LITTLE PEPPER.

A LITTLE BLACK PEPPER.

YOU THOUGHT I WAS GOING TO PUT THAT SPOON THAT I SLOBBERED ON IN THERE.

I'M LOOKING AROUND FOR A SPOON.  I DON'T SEE ONE PHYLLIS.

YOU'RE GOING TO HAVE WITH THIS SPOON RIGHT HERE.

I ALWAYS COME PREPARED.

WHY ARE WE NOT SURPRISED? IF HE IS AROUND ME HE'S GOING TO HAVE A SPOON.

IS IT READY TO GO?  PHYLLIS, DO YOU HAVE ANY BREAD?

SOUPING BREAD.  CAJUN BLACK-EYED PEAS.  TAKE HALF A POUND OF PEAS AND COOK THOSE WITH SALT AND PEPPER AND I USE TASSO.  YOU CAN USE SMOKE HAM OR HAMHOCKS AND COOK THEM UNTIL THEY'RE DONE AND SET THEM ASIDE. IN A SKILLET OL  -- OLIVE OIL AND THE ONIONS AND MUSHROOMS AND THE TOMATOES AND THYME OR CHIPOTLE OR CAYENNE PEPPER IF YOU DON'T HAVE CHIPOTLE AND SIMMER FOR 15 MINUTES UNTIL THE FLAVORS GET TOGETHER AND YOU HAVE CAJUN BLACK-EYED PEAS.

CAJUN BLACK-EYED PEAS.  MY GOODNESS.  THERE IS NO LIMIT TO WHAT YOU CAN DO WITH BLACK-EYED PEAS.

ISN'T THAT THE TRUTH?  WE MIGHT NEED TO MAKE SOME CANDY OR SOMETHING.

I WOULD EAT A CAJUN MUSIC RAT.

YOU LIKE THAT?

YOU BET.

PHYLLIS SPEER WITH THE ARKANSAS FISH AND WILDLIFE COMMISSION HAS COOKED UP SOMETHING AS SHE CALLS IT GRILLED TURKEY SALAD.

AREN'T YOU GOING TO BE HAPPY ABOUT THIS.  THIS IS ONE OF THE RECIPES I'M GOING TO TELL YOU -- I MEAN YOU'RE LUCKY BECAUSE YOU'RE GETTING TO EAT GRILLED FRIED TURKEY AND THE NAME OF THE RECIPE IS GRILLED TURKEY SALAD BUT I WILL TELL YOU A HINT. YOU KNOW THE CHICKENS THAT YOU BUY AT THE STORE THAT THEY COOK FOR YOU.

YEAH.

THAT MAKES THIS RECIPE REALLY GOOD.  AT HOLIDAY TIME IF YOU HAVE TURKEY LEFT OVER.

CUBE IT UP.

TEAR IT UP AND THIS IS JUST GRILLED SLICES OF WILD TURKEY BREAST AND THEN WE GRILLED THEM AND I DID THIS AND YOU PUT THE TURKEY BREAST IN HERE.

2 POUNDS.

PROBABLY ABOUT 2 POUNDS AND LIKE MOST OF MY RECIPES NOT AN EXACT SCIENCE.  YEAH, WHATEVER HAPPENS.  SO WE'RE GOING TO PUT THAT WILD TURKEY IN THERE AND I USE PURPLE ONION.  NOW I CHOPPED THIS.  THIS IS A SMALL PURPLE ONION AND I'M NOT GOING TO PUT ALL OF IT BECAUSE IT STINKS TO HIGH HEAVEN, AND THEN THIS IS ALL ABOUT TWO STALKS OF CELERY AND I LIKE THE LEAVES TOO SO WE PUT THOSE IN THERE AND KIND OF MIX THAT UP.  SEE THAT'S REAL EASY, ISN'T IT?

YEAH.

AND THEN WE TAKE ABOUT A CUP OF MAYONNAISE.  THAT LOOKS LIKE THAT, AND THEN THE SECRET INGREDIENT IS CURRY POWDER. YOU TAKE A TABLESPOON OF CURRY POWDER.  THAT LOOKS LIKE THAT, DOESN'T IT?

SURE.

MIX THAT IN THE MAYONNAISE. JUST MIX THAT IN THE MAYONNAISE GOOD.

YOU HAVE TO DO IT THAT WAY RATHER THAN IN THERE.

TO ME IT PUTS THE FLAVOR OF THE CURRY IN THE MAYONNAISE AND COATS EVERYTHING AND OTHERWISE IF YOU PUT IT IN HERE YOU MAY GET --

A HOT SPOT.

THIS ISN'T THE HOT CURRY POWDER.  IT'S THE SWEET POWDER.

GOOD.

GOOD.  YOU CAN ACTUALLY GET DIFFERENT KINDS OF CURRY AND YOU PUT THAT IN THERE.  THIS IS ONE OF THOSE REAL SIMPLE RECIPES THAT'S JUST SO GOOD AND IT'S REALLY --

ONE OF THESE DAYS YOU HAVE TO ANSWER MY QUESTION FOR ME. WHAT MAKES A SALAD A SALAD?  YOU DON'T HAVE TO DO THAT.

THAT'S GOOD BECAUSE I DON'T KNOW.  I MAKE THE SALAD BECAUSE IF WE WANT TO CALL IT THAT --

YOU BET.

AND TURKEY SALAD AND COB SALAD AND FRUIT SALAD.

IT'S AMERICA.  WE CAN CALL IT A HORSE SHOE IF WE WANT TO.

THAT'S EXACTLY RIGHT.  NOW WE MIX THAT UP.  THEN THE LAST TWO INGREDIENTS ARE ABOUT A CUP OF SEEDLESS GRAPES AND ABOUT A CUP OF WALNUTS.

WOW.

YEAH.  I BET YOU NEVER HAD THAT IN TURKEY SALAD, BUT YOU WILL BE AMAZED AT THE FLAVOR THAT IT GIVES THEM.

YOU DON'T HAVE TO COOK IT.

NO.  WE'RE NOT COOKING.  I STAYED UP ALL NIGHT SLAVING OVER THE GRILL TO HAVE THIS READY.

I'M SURE YOU DID.  I AM SURE YOU DID.

NOW, YOU CAN PUT SALT AND PEPPER SO WE WILL PUT A LITTLE BIT OF PEPPER, NOT MUCH PEPPER. A LITTLE BIT OF SALT.

MAY I?

YES, YOU MAY.  STIR THAT IN. NOW I'M GOING TO SHOW YOU A COUPLE OF WAYS I LIKE TO SERVE THIS.  FIRST OF ALL IF YOU HAVE SOME OF THOSE BIG GARDEN TOMATOES CUT THE CENTER OUT AND PUT A PILE OF THIS IN THERE. THAT'S GOOD.  OR YOU CAN TAKE LUT US THAT YOU SHREDDED LIKE THIS.  PUT IT ON THE LETTUCE, AND YOU COULD TRY IT LIKE THAT, -- YOU HOLD THAT FOR A MINUTE AND I WILL LET YOU CHOOSE WHICH WAY YOU WANT TO TRY IT. ANOTHER FUN WAY THAT WE LIKE TO EAT IT --

[INAUDIBLE]

UNLESS YOU LIKE TO EAT BOTH. ANOTHER WAY WE LIKE TO DO IS PUT A LITTLE LETTUCE ON ONE OF THE FLOUR TORTILLAS AND THIS IS A WHOLE WHEAT ONE.

I CAN TELL YOU NOW --

OH OKAY.

I WANT BOTH OF THEM.

WELL, AND THEN JUST KIND OF FOLD THAT OVER LIKE THAT.  WRAP THAT UP AND IT DOESN'T FALL APART YOU CAN EAT IT LIKE THAT.

WHICH ONE?

YOU CAN TRY ONE OR BOTH.

THIS ONE ISN'T GOING ANYWHERE BUT THAT ONE IS LIKELY TO DO THIS.

YOU THINK.  WHILE YOU'RE TASTING I TELL THE FOLKS HOW WE DO THIS.

THAT IS A HAIR OF A BACKLASH.

BUT IT'S NOT HOT.  WE TOOK 2 POUNDS OF TURKEY BREAST AND GRILLED IT.  YOU CAN USE LEFT OVER CHICKEN, LEFT OVER TURKEY FROM THE HOLIDAYS OR COOK A TURKEY -- DEEP FRIED TURKEY LEFT OVER WOULD BE GOOD.  CHOP THAT UP AND A CUP OF ONIONS AND CELERY AND SEEDLESS GRAPES AND CHOPPED UP WALNUTDS AND TOOK A CUP OF MAYONNAISE AND SOME CURRY POWDER AND MIX IT UP.  I LIKE TO MIX THE TURKEY AND THE ONIONS AND THE CELERY WITH THE MAYONNAISE BEFORE I PUT THE GRAPES IN THERE BECAUSE THE GRAPES DON'T GET MASHED BUT ISN'T THAT A GREAT TASTE WITH THE GRAPES IN THERE?

THEY HAVE HAVING AN INDIVIDUAL BREAK DOWN.

THEY WILL WITH THIS RECIPE BECAUSE THERE ARE SO MANY THINGS GOING ON.  GRILLED TURKEY SALAD OR CALL IT CURRY TURKEY SALAD BUT IT'S A GOOD WAY TO USE LEFT OVERS.  IT'S A GOOD PICNIC OR HOLIDAY THING.

I CALL IT GOOD.

NOW ONCE YOU DECIDED THAT YOU WANT TO GET INTO DUTCH OVEN COOKING AND TRUST ME IT'S NOT HARD TO DO THERE ARE A FEW THINGS TO GET STARTED AND I WANT TO POINT THOSE OUT TO YOU.  THE FIRST THING YOU NEED IS THE POT, YOUR DUTCH OVEN AND I SUGGESTED I THINK PROBABLY IF YOU'RE ONLY GOING TO HAVE ONE A NUMBER 12 DEEP IS MY SUGGESTION.  ALSO YOU'RE GOING TO NEED A LID LIFTER AND I MEAN SOMETHING THAT'S GOING TO TAKE THE LID OFF BECAUSE REMEMBER YOU'RE GOING TO HAVE HOT COALS HERE SO OBVIOUSLY YOU CAN'T USE YOUR HAND.  THIS STYLE OF LID LIFTER HAPPENS TO BE MY FAVORITE STYLE.  NOW THERE ARE A NUMBER OF STYLES THAT YOU COULD USE AND THERE IS NO SUCH THING AS A BAD LIFTER AND YOU CAN USE PLYLERS AND THAT WILL WORK.  THIS PARTICULAR ONE WORKS LIKE THIS.  YOU CLIP IT ON AND IT LIFTS OFF THE LID AND AS YOU CAN SEE IT HOLDS THE LID REALLY STABLE.  THEN ALSO ONE OF THE THINGS YOU'RE GOING TO NEED THEY THINK ARE REAL HANDY ARE A PAIR OF HEAVY GLOVES SUCH AS THESE BECAUSE REMEMBER YOU'RE WORKING AROUND HOT COALS AND IT JUST IS A SAFER FOR YOUR HANDS TO USE THESE KINDS OF GLOVES.  ANOTHER THING THAT'S REAL HANDY IS A PAIR OF TONGS LIKE THIS BECAUSE AS YOU USE CHARCOAL BRI QUIETS WANT THEM ON TOP OF THE OVEN THIS IS HANDY TO HAVE.  YOU ALSO ARE GOING TO NEED SOMETHING TO START YOUR FIRE.  NOW YOU CAN COOK IN A DUTCH OVEN A COUPLE OF WAYS.  YOU CAN COOK ON A CAMP FIRE USING THOSE COALS BUT I WILL CAUTION YOU IF YOU DO THAT BE SURE THAT IT'S HARD WOOD COALS.  BE SURE THAT THE COALS IN THE FIRE ARE HICKORY OR OAK AND NOT FROM PINE AND CEDAR BECAUSE THEY HAVE RESINS IN THEM AND THAT CAN GET ALL OVER YOUR DUTCH OVEN AND RUIN IT SO YOU CAN USE COALS FROM YOUR CAMP FIRE, SORE ANOTHER EASY WAY, PARTICULARLY IF YOU LIKE TO COOK IN YOUR BACKYARD.  IF YOU'RE NOT GOING CAMPING BUT A BACKYARD DUTCH OVEN PERSON THEN YOU MIGHT WANT TO USE CHARCOAL.  NOW THERE ARE TWO KINDS TO USE TOO.  WE HAVE BRIQUETTES AND LUMP CHARCOAL AND THEY'RE THE SAME AS THIS BUT THEY'RE PRESSD AND TREATED WITH A CHEMICAL AND MAKES THEM BURN HOTTER THAN LUMP CHARCOAL BUT THAT IS MORE LIKE THE CAMP FIRE COALS AND YOU CAN USE THIS AND USE MORE OF THEM.  YOU WOULD PUT MORE UNDERNEATH THEM AND MORE ON THE TOP.  NOW I WILL TELL YOU THIS WHEN YOU USE CHARCOAL BRIQUETTES THERE IS EVEN A CHART THAT YOU CAN USE THAT TELLS HOW MUCH TO PUT ON THE BOTTOM AND HOW MANY ON TOP FOR WHATEVER TEMPERATURE YOU'RE COOKING.  A REALLY GOOD HINT WHEN COOKING IN A DUTCH OVEN IS ABOUT EVERY 15 MINUTES OR SO YOU WANT TO PICK THE OVEN UP AND TURN IT ABOUT A QUARTER TURN IN ONE DIRECTION AND TURN THE LID ABOUT A QUARTER TURN IN ANOTHER DIRECTION.  THE REASON BEING WHEN YOU'RE COOKING OUTSIDE IF THE WIND IS BLOWING YOUR OVEN IS GOING TO GET HOTTER ON ONE SIDE THAN THE OTHER, OR EVEN IF THE WIND IS BLOWING HARD BECAUSE THE BRIQUETTES ARE IN A PARTICULAR POSITION YOU MIGHT HAVE HOT SPOTS FOR THE FOOD AND IF YOU TURN THOSE YOU WILL COOK YOUR FOOD MORE EVENLY.

PHYLLIS SPEER WITH THE ARKANSAS FISH AND WILDLIFE COMMISSION IS COOKING GRILLED WILD TURKEY APPETIZERS.  IS THERE A LOT OF PREPARATION BEFORE YOU GET ON THE CAMERA.

ABSOLUTELY.

I CAN TELL YOU HAVE BEEN WORKING.

THEY DON'T GIVE ME FOUR DAYS.

TAKE YOUR OWN GOOD TIME.

WILD TURKEY, NOT THE LIQUID KIND.

WILD TURKEY.

GRILLED WILD TURKEY APPETIZERS.  THIS IS WHEN YOU CUT UP THE WILD TURKEY AND HAVE THE CHUNKS OF BREAST THAT YOU CAN'T GET OFF OF THE BIG PIECE AND A LOT OF PEOPLE FRY IT BUT THERE'S A LOT OF THINGS TO DO WITH WILD TURKEY.  THIS IS ONE OF THE SIMPLE THINGS IT'S JUST MOUTH WATERING.  IT'S FUN TO DO.

EACH OF THOSE THINGS -- A LOT OF THAT GOING TO COOK AWAY WHEN YOU GRILL IT OR ABOUT THE SAME SIDE AND TWO OF THOSE IS A MEAL.

IT ACTUALLY GETS A LITTLE SMALLER BUT CUT IT IN CHUNKS LIKE THIS OR SO AND THEN YOU TAKE GOOD SMOKED BACON AND YOU --

YOU CUT THAT BACON SLICE IN TWO.

CUT THE BACON SLICE IN TWO. WRAP THAT BACON AROUND IT AND PUT A TOOTHPICK IN IT AND PILE IT UP.

AND REMEMBER FRIENDS THERE'S A TOOTHPICK IN ONE OF US.

YEAH.  THAT'S PROBABLY REAL IMPORTANT TO REMEMBER.

DON'T RUN THAT THROUGH YOUR OLFACTORY NERVE.  YOU NEVER WILL BE ABLE TO SMELL THINGS.

LOOKS LIKE I'M SHORT A PIECE OF BEING BACON BUT THAT IS OKAY. YOU WANT THESE FIXED UP FIRST AND I LIKE TO TAKE THESE AND PUT THEM IN THE REFRIGERATOR.

REALLY?

AND THEN THEY GET COOL AND YOU WILL KNOW WHY IN A MINUTE BECAUSE FOR OUR DRESSING FOR THIS THE FIRST THING WE'RE GOING TO DO IS WE'RE GOING TO TAKE ABOUT -- OH GOSH 3/4 OF A CUP OF BROWN SUGAR.  WE'RE GOING TO PACK THAT DOWN.

IS THAT A 3/4 CUP MEASURE?

YES AND I AM MEASURING. THIS IS ABOUT THE RIGHT AMOUNT TO DO THAT.  THEN WE TAKE OH ABOUT 2-TABLESPOONS -- I DON'T THINK WE NEED THAT --

DO YOU WANT YOUR TOWEL WHILE DOING THIS BECAUSE YOU CAN'T DO ANYTHING WITHOUT THE TOWEL ON YOUR SHOULDER; RIGHT?

I WILL SUFFER THROUGH IT.

WORRY THROUGH THE WHOLE THING.

SO WE PUT 2-TABLESPOONS OF CHILI POWDER IN THE BROWN SUGAR AND HALF A TEASPOON OF SALT. THEN WE'RE GOING TO PUT HALF A TEASPOON OF BLACK PEPPER AND WE STIR THIS AROUND UNTIL IT GETS ALL GOOD AND MIXED UP.  YOU MIGHT WANT TO GET YOUR HANDS IN THERE AND STIR IT AND MAKE IT BETTER.

IF YOU GET YOUR HANDS IN IT YOU'RE MUSHING IT.

THAT'S EXACTLY RIGHT.  THEN WE TAKE ABOUT HALF CUP OF SOY SAUCE BUT PUT THAT IN A SEPARATE BOWL.

OKAY.

THEN YOU TAKE THESE RIGHT OUT OF THE FRIDGE AND THEY'RE COOL. YOU GET YOUR GRILL READY TO ABOUT 300.  AGAIN I'M GOING TO DO INDIRECT GRILLING.  I DON'T PUT IT RIGHT THERE.  I HAVE THE FIRE AND PUT THE TURKEY THERE. WE TAKE THESE AND DIP THEM IN THE SOY DREDGE THEM.

DREDGE, DREDGE.  NOW I KNOW WHAT --

THAT'S WHAT DREDGE IS.  HOW YOU DREDGE CHICKEN IN FLOUR.

DREDGE THEM --

AND PUT THEM ON THE GRILL AND THAT'S ALL THERE IS TO THIS DISH THIS WILL THEY GET DONE AND YOU'RE GOING TO BE SO SURPRISED AT THE TASTE.

I'M GOING TO LIKE IT.

YOU ARE GOING TO LIKE IT. IT'S A SIMPLE EASY THING TO DO. YOU CAN USE IT AS A MEAL OR AS AN APPETIZER.  I CALL THEM APPETIZERS BUT THERE ISN'T A THING IN THE WORLD WRONG SERVING THIS FOR DINNER EITHER, BUT ONE OF THE SECRETS I THINK FROM HOLDING TOGETHER UNTIL YOU GET THEM ON THE GRILL IS WHEN YOU MAKE THEM PUT THEM BACK IN THE REFRIGERATOR FOR A WHILE.

WHAT DOES THAT DO?

HARDEN THE BACON BACK UP. BACON GETS -- THAT'S GOING TO BE A SURPRISE AT THE END.

OKAY.  SO DON'T DRINK IT RIGHT NOW.

I WOULDN'T BE DRINKING IT RIGHT NOW AND AS SOON AS I GET THESE ARE THE GRILL AND GET DONE AND I WILL SHOW YOU.

LET'S DO IT.

WELL, ONE OF THE THINGS THAT HAPPENED THAT YOU ALL DON'T GET TO SEE WHEN JOHN AND I HAVE TO WAIT FOR SOMETHING TO COOK.  WE TYPICALLY SIT DOWN TO A GLASS OF TEA OR COKE AND WHO CAN TELL THE BIGGEST LIE AND JUST SO YOU KNOW JOHN WON THIS TIME.

FIRST TIME THOUGH, FIRST TIME IN ALL THESE YEARS.

LOOKY HERE JOHN.

OH, OH PHYLLIS.

YES JOHN, BUT REMEMBER THERE ARE TOOTHPICKS IN THESE.

YEAH.  I WILL TELL YOU WHAT I'M GOING TO TELL THE GROUP A PROMISE.  I'M GOING TO TREAT IT LIKE AN APPETIZER THIS TIME. I'M GOING TO EAT ONE.

YOU KNOW WHAT IF YOU WANT TO SERVE THEM FOR DINNER AND YOU COULD SERVE THEM ON A BED OF RICE OR SOMETHING LIKE THAT YOU WOULD TAKE THE TOOTHPICKS OUT BEFORE YOU SERVED THEM AS A MAIN COURSE.

I WILL TELL YOU SOMETHING ELSE YOU COULD DO.  YOU COULD SKEWER THE THINGS.

YES, YOU COULD.

YEAH.

YOU CERTAINLY COULD.

WHAT DO YOU CALL THESE?

WE CALL THESE WILD TURKEY --

WHAT DO WE CALL THE SKEWER.

SQUISH COBABS.  AREN'T THEY BEAUTIFUL?  HONESTLY YOU COULD DO IT WITH DUCK OR CHICKEN IF YOU DIDN'T HAVE WILD TURKEY. FESANT.  YOU TRY THAT AND I'M GOING TO TELL THE FOLKS HOW WE DID THAT.  THIS IS ABOUT A POUND AND A HALF OF WILD TURKEY BREAST AND THEN WE TOOK OH PROBABLY ABOUT A POUND OF BACON AND CUT THOSE SLICES IN HALF AND WE WRAPPED EACH PIECE OF TURKEY IN A PIECE OF BACON AND PUT IT WITH A TOOTHPICK.  I LIKE TO PUT THEM IN THE FRIDGE TO GET THEM HARD AGAIN.  THEN WE MIXED BROWN SUGAR WITH SALT AND PEPPER AND CHILI POWDER AND THEN WE USE SOY SAUCE.  WE DIP THAT TURKEY IN THAT SOY SAUCE AND THEN YOU GRILL THEM AND TAKES ABOUT 25 OR 30 MINUTES.

OH PHYLLIS.  ARE YOU GOING TO HAVE ONE?

DO YOU WANT ME TO HAVE ONE?

NO.

I DON'T THINK YOU DID.

I'M TO TAKE THEM ALL.

THAT'S EXACTLY WHAT I THOUGHT.  YOU SHOULD SEE HIS DOGGY BAG WHEN HE GOES HOME. GRILLED WILD TURKEY APPETIZERS. TRY THEM.  I THINK YOU WILL LIKE THEM.

"COOKING ON THE WILD SIDE" FEATURED RECIPES ARE AVAILABLE ON THE WEB AT AETN.ORG/COOKING ON THE WILD SIDE OR BY CALLING AETN VIEWER SERVICES.

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