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

Cooking on the Wild Side March 2015


Mountain Man Breakfast

  • 1 lb. bacon
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 30oz. pkg. frozen hash browns
  • 6 eggs
  • 1 ½ cup grated cheddar cheese
  • Salt & pepper to taste

Slice bacon in small piece and brown in #12 Dutch oven. Remove from oven and set aside. Cook onions and green pepper in oven till soft. Add hash browns, salt and pepper to taste and cook until lightly browned. Sprinkle bacon on potatoes. Beat eggs in a bowl and pour over bacon. Put top on oven and bake at 350 degrees till eggs are done. Sprinkle cheese over eggs and cover till cheese melts. Serve with salsa or catsup.

Stuffed Fish Supreme

  • ¼ cup chicken broth
  • 1 tsp. salt
  • 1 cup onions, chopped
  •     
  • 1 tsp. ground black pepper
  • ⅓ cup green onions, chopped
  • ¼ tsp. cayenne pepper
  • 1 Tbsp. garlic, minced
  • 1 ½ lbs. lump crabmeat, drained
  • ¼ cup chopped green pepper
  • 1 egg, beaten
  • ⅓ cup parsley, minced
  • 8 fish fillets
  • 2 ½ cups crackers, crushed
  • Paprika
  • Lemon wedges
  • Lemon Butter Sauce (to follow)
Lemon Butter Sauce
  • ½ cup butter
  • 2 Tbsp. lemon juice
  • 1 Tbsp. chopped green onions
  • 1 ½ tsp. hot sauce

Sauté` onions and garlic in chicken broth until onions are soft. Remove from heat and add crabmeat, green pepper, egg, parsley, cracker crumbs, and seasonings. Mix well and shape into oblong patties. Generously spray cooking spray on a large non-stick skillet. Cut fish fillets in half. Season to taste with salt and pepper and cayenne. Lightly sauté` fillets in hot skillet on both sides, just to sear. Spray a shallow baking sheet with a non-fat cooking spray. Place 8 fillets on cookie sheet. Place a crab-stuffing patty on each. Preheat oven to 350-degrees. Place 8 more fillets on top of the crab stuffing. Top each with 1/4 cup Lemon Butter Sauce, and sprinkle with paprika. Bake 12-15 minutes or until fish flakes easily. Serve with additional Lemon Butter Sauce and garnish with additional chopped parsley and lemon wedges. Lemon Butter Sauce: Mix all ingredients together in a saucepan and simmer 5 minutes or until thickened. Serve warm.

Pan-Fried Trout

  • 4-6 trout, skinned with tail left on
  • Salt and pepper
  • Dijon mustard
  • 1½ cups flour
  • 1 sticks butter

Melt butter in large skillet, being careful not to overheat or burn butter. Spread about 1 teaspoon of Dijon mustard in cavity of trout. Sprinkle with salt and pepper. Roll each trout in flour to coat. In a heavy skillet, melt butter to liquid, but before the color changes. Place trout in skillet being careful that the fish do not touch each other. Cook on one side until golden brown. Turn and cook other side until golden brown. Remove fish to heated dish. Repeat until all trout are cooked. (The secret to good trout is to cook slowly; about 8 to 10 minutes on each side depending on size of trout.)