AETN > Programs > Cooking on the Wild Side > s04 > Cooking on the Wildside June 2015

Cooking on the Wildside June 2015


All Purpose Marinade

  • ¾ cup red wine
  • ½ cup honey
  • ½ cup soy sauce
  • ½ cup oil
  • 1 onion, chopped
  • 2 Tbsp fresh ginger
  • 6 cloves garlic
  • Pepper and taste

Put all ingredients in bowl, whisk well till blended. In plastic bag add marinade and meat, marinate in refridgerater for up to 24 hours.

Phyl's Biscuits

  • 2 cups unbleached flour    
  • 1 tsp. salt
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • 4 Tbsp. shortening or butter
  • 1 to 1 ½ cup buttermilk

Mix well the flour, salt, baking powder and baking soda in large bowl. Cut in shortening or butter until flaky. Add 1 cup buttermilk; mix well and add more buttermilk, as needed, until soft dough is formed. Dough may be turned out on a floured board, patted out to about ½ inch and cut with biscuit cutter or squeezed off out of bowl. Pinch off dough about the size of golf ball; pat into biscuit and place in oiled pan. In 425° oven, bake biscuits about 15 minutes or until golden brown. In Dutch oven, place coals on top and a few coals underneath. Check biscuits after about 15 minutes. If using briquettes, place about 8 to 10 under Dutch oven and about 10 to 12 on top of oven, placing the briquettes more to the outer edge of the oven.

Strawbanut Ice Cream

  • 4 eggs
  • 2 cups sugar
  • 1 box Junket strawberry ice cream mix
  • 1 large banana
  • 1 (16 oz.) box strawberries
  • 1 quart half and half
  • 1 cup chopped nuts
  • Milk (to fill can)

Mix eggs, sugar and ice cream together. Add strawberries and banana. Mix. Add half and half, nuts and enough milk to fill container. Freeze according to ice cream freezer directions.