AETN > Programs > Cooking on the Wild Side > s06 > Cooking on the Wild Side August 2017

Cooking on the Wild Side August 2017


Cornbread Salad

  • 1 small pan cornbread, cooled
  • 10 slices of bacon
  • 4 tomatoes, chopped
  • 1 bunch green onions, sliced
  • 1 green pepper
  • 1 bunch radishes, sliced
  • ⅔ cup sweet pickles, chopped
  • 1 8 oz. jar mayonnaise
  • ⅓ cup juice from sweet pickles

Cook bacon, crumble and set aside. Crumble cornbread in large bowl and set aside. Mix tomatoes, green onions, green pepper, radishes and sweet pickles in bowl and set aside. Add crumbled bacon to cornbread and stir. Add vegetables mixture to cornbread and toss gently. Pour mayo and pickle juice over ingredients and mix well. Refrigerate and serve cold.

Creek Bank Taters

             
  • 12 oz. pkg. bacon
  • 2 ½ - 3 lbs. baking potatoes
  • 1 large onion, chunked
  • Greek seasoning

Bake potatoes the night before and store in plastic bag in cooler. In a deep-sided heavy skillet, cook bacon until done. Remove from skillet. Slice potatoes and place in skillet. Add onions and cook until golden brown. Crumble bacon and add to mixture. Season to taste with Greek seasoning.

Catfish Patties

  • 1 lb. catfish, diced into 1-inch pieces
  • 1 small onion, diced
  • 1 jalapeno pepper, diced
  • 2 green onions, chopped
  • 4 cloves garlic, minced
  • ¼ c. cilantro, chopped
  • 1 tsp. coriander, crushed
  • ¼ cup mayo
  • 1 Tbsp. Dijon mustard
  • 1 to 1 ½ cup bread crumbs
  • 2 eggs
  • Juice of 1 lemon
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. garlic powder
  • 4 oz. jar pimento
  • Peanut oil

Sauté catfish, onion, jalapeno pepper, green onion, and garlic in deep skillet until fish is white and veggies soft. Pour in bowl and add remaining ingredients. Spray hands with vegetable spray, and then form mixture into patties. Cook in electric skillet at 350° until brown. Turn and brown. Serve with honey mustard, catsup or tartar sauce.

Venison BBQ Sandwiches

  • 1½ lbs. ground venison
  • ¾ cup chopped celery
  • ¾ cup chopped onion
  • ½ cup chopped green pepper
  • 1 8-oz. can tomato sauce
  • ¼ cup ketchup
  • 2 tsp. brown sugar
  • 2 Tbsp BBQ sauce
  • 2 Tbsp vinegar
  • 1 Tbsp Worcestershire sauce
  • 1½ tsp. salt
  • ¼ tsp pepper
  • 1 Tbsp mustard

Brown venison and drain. Set aside. Sauté celery, onion and green pepper. Mix all ingredients together and serve on buns. Serves 8 to 10.