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

Cooking on the Wild Side September 2015


Elam Boys Fresh Homemade Salsa

  • 20-25 Roma tomatoes
  • 1 large onion
  • 2 to 3 Jalapeno peppers
  • 3 to 4 cloves garlic
  • ¾ bunch, cilantro leaves
  • 3 limes, juiced
  • 2 tbsp. sugar
  • 1 tbsp. salt

Chop first four ingredients in food chopper. Place in large bowl. Coarsely hand-chop cilantro leaves and add to bowl. Add remaining ingredients and mix well. Serve with favorite tortilla chips.

Fish Tacos

  • 2 lbs. firm fish (tilapia, white bass, catfish),cut into small chunks
  • 1 cup buttermilk
  • 1 tbsp. pepper sauce
  • 1 tbsp. fresh lime juice
  • 1 tsp. salt
  • ½ cup flour
  • ½ cup cornmeal
  • 1 tbsp. taco seasoning
  • Flour tortillas

Mix buttermilk, pepper sauce, lime juice and salt in zip lock bag. Add fish. Marinate 1 to 2 hours. Meanwhile mix flour, cornmeal and taco seasoning in shallow bowl. Remove fish from buttermilk mixture and coat in flour/cornmeal mixture. Fry in about one inch oil until golden brown. Drain on paper towel.

Assemble by spreading Chipotle Tarter Sauce on a tortilla. Add a layer of Cabbage and Cilantro Slaw. Place several pieces of fish on tortilla and roll up. Serve with extra Chipotle Tarter Sauce.

Chipotle Tartar Sauce

  • 1 cup mayonnaise
  • ¼ cup sweet pickle relish
  • ¼ cup minced red onion
  • 1 large chipotle pepper in adobo sauce, minced
  • ½ tsp. salt

Mix ingredients in small bowl. Store in air tight container.

Cabbage and Cilantro Slaw

  • 1 small head white cabbage, finely shredded
  • ½ head red cabbage, finely shredded
  • 1 small onion, finely chopped
  • 1 carrot, grated
  • ⅓ cup cilantro, finely chopped
  • ¼ cup lime juice
  • ⅓ cup vegetable oil
  • 2 tbsp. sugar
  • ¼ tsp. dried chipotle pepper
  • Salt and pepper to taste

Mix ingredients well. Store in air tight container.

Venison Mexican Skillet

  • 1 lb. ground venison
  • 1 medium onion, chopped
  • 1 large clove garlic, minced
  • 1 can tomato soup
  • 1 8 oz. jar salsa
  • 6 corn tortillas, cubed
  • 1 cup Mexican cheese, shredded
  • Sour cream
  • Green onions, chopped
  • Guacamole

Brown venison, onions, and garlic in skillet. Stir in soup, salsa, and corn tortillas. Cook until bubbly, about 10 minutes. Add cheese to top. Serve with sour cream, green onions and guacamole on the side.

Blackberry Trifle

  • 2 pints fresh blackberries
  • ½ cup sugar
  • 1 store bought pound cake, thawed if frozen
  • 2 cups heavy whipping crème or ready made whipping crème
  • 2 tbsp. sugar

Place blackberries in bowl and sprinkle with sugar. Set aside at least one hour. With serrated knife, cut pound cake into one-inch cubes. Set aside.

Place crème in mixing bowl and whip on high speed, sprinkling 2 tbsp. sugar while whipping. Beat until peaks form.

To assemble, place small amount of berries in clear serving dish. Cover with whip crème and layer with pound cake. Repeat process until container is full. Top with whip crème and a few blackberries for decoration.