AETN > Programs > Cooking on the Wild Side > Cooking on the Wild Side: Phyllis and John Reunion Part 1

Cooking on the Wild Side: Phyllis and John Reunion Part 1


Arkansas Wild Cakes

  • 1 lb. fish fillets, walleye, catfish or tilapia
  • 1 egg, slightly beaten
  • 1 tsp. Old Bay seasoning
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp dry mustard
  • 1 cup cooked wild rice
  • ¼ cup flour
  • ½ cup mayonnaise
  • 1 stick butter

Bake fish until flaky. Let cool. Flake fishy. Gently fold together fish, egg, Old Bay seasoning, salt, pepper, mustard, rice, flour and mayonnaise. Form into small cakes. Melt butter in large skillet. Cook cakes until golden brown, turn and continue to cook until golden brown on both sides. Serve with Remoulade Sauce or favorite dipping sauce.

Remoulade Sauce
  • 1 cup mayonnaise
  • ¼ cup Dijon mustard
  • 1 Tbsp. smoked sweet paprika
  • 1 tsp. Creole seasoning
  • 1 tsp. prepared horse radish
  • 1 Tbsp. sweet pickle juice
  • 1 clove garlic, minced
  • Dash of Tabasco

Mix together all ingredients and serve. Store in refrigerator.

Succotash Salad

  • 1 pkg shelled edamame beans
  • 6 ears sweet corn, grilled
  • 1 sweet onion, chopped
  • 1 yellow sweet pepper, chopped
  • 1 cup olive oil
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. red wine vinegar
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 tsp. thyme

Steam edamame beans about 5 minutes, just until tender and heated through. Grill corn, let cool and cut off the cob. Place beans, corn, onion and pepper in large bowl. Mix olive oil, vinegars, salt, pepper and thyme in small bowl and mix well. Pour dressing over veggies in large bowl, mix well and chill before serving.

Apple Pizza

  • 1 sheet frozen puff pastry
  • 2 Tbsp. cracker crumbs
  • 3 large apples, peeled, cored and sliced thinly
  • 3 Tbsp. butter, melted
  • ½ cup sugar
  • Dash of salt
  • 1 cup grated sharp cheddar cheese

Preheat oven to 400°. Thaw puff pastry sheet and roll out on lightly floured surface. Transfer pastry to baking sheet lined with parchment paper. Sprinkle cracker crumbs on pastry. In bowl place sliced apples. Add butter, sugar and salt. Mix well. Layer apples slices on puff pastry leaving 1” on outside edges. Fold edges over apples and mash down. Pinch corners to stay together. Bake for 30 to 40 minutes till crust is golden brown. Sprinkle cheese over apples and return to oven about 5 minutes until cheese is melted. Serve warm.