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

Cooking on the Wild Side September 2017


Basque Bread

                                
  • 3 cups very hot water
  • ½ cup butter
  • ½ cup sugar
  • 2 ½ tsp. salt
  • 2 pkgs. yeast
  • 9 ½ cups unbleached bread flour
  • Vegetable oil for oiling pan

Oil very well the inside of Dutch oven and inside lid with vegetable oil. Cut circle of parchment paper or foil to fit inside bottom of pot. Oil paper as well. In a bowl, combine hot water, butter, sugar and salt. Stir until butter melts, let cool to luke warm, (110-115 degrees). Stir in yeast, cover and set in a warm place until bubbly. About 15 minutes. Add 5 cups flour and beat with a heavy-duty mixer or wooden spoon to form a thick batter. With a spoon, stir in enough of remaining flour (about 3 ½ cups) to form a stiff dough. Turn the dough out onto a floured board and knead until smooth, about 10 minutes, adding flour as needed to prevent sticking. Form into a ball and place in a greased bowl, cover and let rise in a warm place until doubled in size about 1½ hours. Punch down the dough and knead on a floured board to form a smooth ball. Place in graded oven. Place greased lid on oven. Let rise in warm place until the dough pushed up the lid by about ½ inch (about 1½ hour). WATCH CLOSELY. Preheat oven to 375 degrees. Bake, covered with the lid for 12 minutes. Remove lid and bake another 30 to 35 minutes until loaf is golden brown and sounds hollow when tapped. Remove from the oven and turn loaf out onto rack to cool. You will need a helper. Let cool before slicing. This is delicious bread. Makes wonder toast and French toast, too.

Grilled Dover Kabobs

  • 15 doves
  • 1 lb. smoked pepper bacon
  • 2 medium onions, quartered
  • 2 zucchini or yellow squash, chunked
  • 1 can pineapple chunks
  • 1 red or green bell pepper, chunked
  • Wooden skewers, soaked in water

Basting Sauce

  • ½ cup butter
  • 1 tsp. paprika
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. garlic granules
  • ½ tsp. dried chipotle pepper
  • ¼ tsp. ground cloves
  • ¼ cup pineapple juice

Melt butter in a small pan. Add spices and stir until mixed well. Set aside and keep warm. Remove skewer from water. Fold slice of bacon in half, wrap around dove breast and place on skewer. Alternate the slices of onion, zucchini, pineapple and pepper. Repeat process until skewer is full. As you finish a skewer, brush with basting sauce and set aside. Repeat process until all doves are skewered. Cook over indirect heat on grill until done, basting about every five minutes. Cooking time should be about 15 to 20 minutes.

Dove Stroganoff

  • 10 to 15 dove breasts
  • 1 c. white wine
  • Flour
  • ½ c. onion, chopped
  • Salt and pepper
  • 1 can cream of mushroom soup
  • Garlic powder
  • 1 c. sour cream
  • 2 Tbsp. butter
  • ½ lb. fresh mushrooms

Fillet dove from bone and cut into bite-sized pieces. Mix flour, salt, pepper and garlic in small bowl. Melt butter in skillet and lightly brown pieces of dove, adding a few at a time and removing pieces as they brown. Set browned dove aside. In skillet, add onion and mushrooms and sauté until soft. Add wine. Simmer about 10 minutes. Add mushroom soup and stir until bubbly. Remove from heat and stir in sour cream. Add dove pieces to mixture. Heat until warm, but do not boil Serve over wild rice.

Smiley Bars

  • 1 stick butter, melted
  • 1 cup graham cracker crumbs
  • 1 small can sweetened coconut
  • 1/2 cup butterscotch chips
  • 1/2 cup chocolate chips
  • 1/2 cup toffee pieces
  • 1 cup pecans, chopped
  • 1 can sweetened condensed milk

Pour melted butter into a 13x 9 pan and add graham cracker crumbs over butter. Sprinkle coconut and add butterscotch chips, chocolate chips, toffee pieces and pecans. Drizzle sweetened condensed milk evenly over ingredients. Bake in a 350 degree oven for 30 minutes.