AETN > Programs > Cooking on the Wild Side > s04 > Cooking on the Wild Side August 2015

Cooking on the Wild Side August 2015


Farmer's Market Gazpacho

  • 4 cups fresh tomatoes
  • 1 large green pepper
  • 1 purple onion or
  • 1 bunch of green onions
  • 1 large cucumber
  • 2 cloves garlic, minced

Chop vegetables and put in large glass or plastic bowl.

Add:
  • 1 32oz. jar tomato juice
  • ⅓ cup soy sauce
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • Juice of lemon
  • Black pepper to taste
  • Dash of Tabasco or Chipotle pepper

Mix ingredients. Chill thoroughly. Serve with a dollop of sour cream and croutons. Keeps well in refrigerator.

Creole Catfish

  • 1 cup chopped onion
  • 1 cup chopped celery
  • ⅓ cup each red, yellow & green pepper, chopped
  • 4 cloves garlic, minced
  • 3 Tbsp. olive oil
  • 2 can low sodium chicken broth
  • 2 tsp. Italian seasoning
  • 1 tsp. cumin seeds, crushed
  • 1 tsp. salt
  • 1 tsp. black pepper
  • ½ tsp. paprika
  • ½ tsp. chipotle pepper
  • 1 cup diced fresh tomatoes
  • 4 catfish fillets

In deep skillet, heat olive oil. Add onion, celery, peppers and garlic. Sauté until tender. Add chicken broth, tomato paste and spices. Bring to a boil and simmer about 5 minutes. Remove from heat and stir in fresh tomatoes. Place catfish fillets in a greased baking dish or Dutch oven. Top with vegetable mixture. Bake at 375-degrees about 25-30 minutes. Serve over rice. (Note: If cooking in the oven at home, cook uncovered.)

Ooey Gooey Bread

  • 2 cans buttermilk biscuits
  • ¾ cup sugar
  • 1 Tbsp cinnamon
  • 1 stick butter, melted
  • ½ cup chopped pecans
  • 3 oz. pkg. Cream cheese, softened
  • ⅓ cup powdered sugar
  • 2-4 Tbsp. whipping cream

Mix sugar and cinnamon in bowl and set aside. Spray tube pan with vegetable spray. Cut each biscuit into fourths. Roll biscuit pieces in sugar/cinnamon mixture and place ½ in tube pan. Drizzle with ½ butter and layer ½ pecans over biscuits. Put remaining biscuits, drizzle remaining butter and add remaining pecans and sugar cinnamon mixture. Bake at 350 degrees for about 45 minutes or until golden brown. Remove from oven and invert onto plate. Beat cream cheese and powdered sugar in bowl until smooth. Gradually add cream until mixture reaches desired consistency. Drizzle over warm bread.