now i don't know anything about cooking. jettie mae panhandler spaghetti but phyllis speer sure does. >> this recipe has personality. >> this recipe does have personality. i will tell you why. this is my aunt jettie.
i spent a lot of time with her growing up. one of my favorite things. she made it on the top of the stove in the kitchen. you can do that. i adapt it did to a dutch oven. i have to admit it's -- you're going to find it kind of funny
how we do it. but it works, i promise. >> this ain't dog. >> no dog. >> not road kill. >> it's not road kill or dog. it's venison. >> it's not crow? >> it's not crow.
i wish it was. i tried my best to cook johnson crow. it's plum nancy. it's nancy. exactly right. >> nancy. >> what we have done. i have taken a pound and a half
of venison. you can use beef or ground turkey, whatever meet you like to do. brown that in a dutch oven. we will bake it in a dutch oven. >> really. >> we are going to add. this is a big ole onion chopped
up. >> cooking on a dutch oven doesn't have to be in a open fire. >> no, we're going to bake it instead of messing up two potts. i don't want you to have to wash two potts. >> thank you, phyllis.
>> you're welcome. i thought i will start in this pot and john only has one pot to wash. >> bless you, child. >> you believe that. don't you. ya, buddy. we have added a onion we chopped
green peppers, one green pepper in there. >> huh-uh. >> mix those all up. you want to just cook those just till they start, you know getting soft. >> this is jettie mae. >> yes panhandler spagetti.
you will be surprised. then we add. this is a entire meal in the pot. with french bread and salad you're ready to tkw-fplt kids g. kids love this. a can of whole kernel corn. >>
>> don't drain it whole works. >> the mushrooms. if you kids don't like them don't put them in there. don't drain it a big 28-ounce can of dice the tomatoes. >> this is going to look like spaghetti sauce. >> looks more like spaghetti all
the time doesn't it. stir that in there. then four beef bouillon cubes. >> we should of gotten a high box for you to stand on. >> i can stand on my toes. then a teaspoon of italian seasoning. exactly a teaspoon.
>> of course it was. >> i added salt and pepper when i browned the meat. i won't put more salt and pep neer there. then we mix all of that up. now, john, here i have to look toe make sure i didn't forget anything.
now the secret thing. oh, you're not going to believe it. >> secret ingredient. it's spaghetti. you put the spaghetti in there dry. >> oh, phyllis. oh, phyllis.
>> yes dry just like that. >> and crumbled. >> break it, it will cook better. >> phyllis how i will wind that up on the form? >> you will be surprised. stir that in like. that.
>> my hairdresser -- [laughing] >> looks like that. >> oh, boy. i'm sorry. your hairdresser is probably watching. >> i hope not. i hope not. >> that's all we do about w.
put the lid on it. i will put coals on the top and bottom like it's baking. when we come back it will be done. will you see. >> this is wilder than making ice cream. >> you never know what i will
come up with. >> don't tell john, i forgot to put the cheese in there. so, i'm sneaking it in now. you put about a cup of cheese. you will use 8 ounces. two cups. you put a cup in before you start the cooking.
so i just done. that don't tell john i forgot. >> look here, john. >> get that over here, phyllis. >> jettie mae pan handler spaghetti. >> did you cook it cold? >> remember you can do this actually on top of the stove at
home. take the same recipe and do it to of the stove. remember the spaghetti was in there dry? >> golly look at that. >> lordy, that will be hot. >> it will be hot. it will be better than i want
>> this is a salad and garlic bread. are you fixed up. >> yes. >> you better boa while, while i recap. >> okay not ad bad idea. >> this is jettie mae pan handler spaghetti.
about a pound and a half of ground chuck, a on john and green pepper, cooked that until it got soft. then a can of whole kernel corn, a small can of mushroom pieces, a 28-ounce can of tkoeused tomatoes, four beef bouillon cubes, italian seasoning.
put a package of spaghetti. dry broken up, and half a package of grated cheddar cheese. i forgot don't tell john. then salt and pepper to saeuft. put the lid on it and bake it about 350â°, 375â°. >> if you want to do it at home
on top of the stove at home and put it on zimmer. put the spaghetti in there dry. it will cook up many. >> it's good. first time i have had corn in the spagetti. >> it's a whole meal. you have your vegetables, pasta.
starch, vegetables, cheese, meat. >> and it has to look pretty. well, it does. >> it looks prety . i will tell you what. kids love it. >> that's my criteria. >> and so does john.
>> coming up next on "cooking on the wild side" it was january 1998, phyllis speer was cooking baked quail. >> i am so glad you like to quail hunt. >> oh, ya. >> i'm glad you're such a good shot.
>> thank you. thank you. there are people that don't realize. >> i'm here to tell you i didn't find one shot in these thus far. how they got from the field to the frying pan i don't know. you know, you just can't hardly
mess up quail. quail is so good. >> so good. >> how ever you do it. this is a simple recipe and way to do quail. it's good and elegant you know. >> oh. >> take quail.
first melt a stick of butter in a skillet. you take the quail and wipe them dry, salt and pepper. brown the whole quail in the butter. >> you don't have a batter on them. >> no.
just brown them. you can see here they're just golden brown. put them in the baking dish. then make a little sauce to put over them. this butter left in the skillet you use the butter left in the skillet.
you will put all of this bunch of green onions. not all of the green. white and green. half the green part in the 8-ounce package of mushrooms. >> a clove of garlic. if you don't have one of these presses.
>> it will work. >> just chop it up. this gets the juices out better when you press them. you can useless garlic and it has more garlic flavor. then you just saute those until the onions get soft and the mushrooms get kind of soft.
you don't have to worry about them getting done, really done. we will put this mixture over the quail. then we are going to bake it. >> oh, you put it over the quail before you put it in to bake it. >> you just really want to get this around all stirred up and
started to get soft. >> in frying this you didn't get near cooking the quail. >> no just browned on the outside. >> i mean browning instead of frying. >> we want them brown. they will bake.
we will cover them the first 45 minutes. the last 15. they bake an entire hour. >> what temperature? >> about 350â°. the first 45 minutes we just keep them covered up with aluminum foil.
the last 15 minutes take them off. they're somewhat brown and that makes them nicer and prettier. you see the mushrooms. they're coated well. the onions are soft. >> people tell me that's the secret of wild foul.
cook them slow. >> it's the secret to cooking any wild game. cook it slow. it will be tender and much more tasty. you know, it won't be like chewing a tongue of a shoe. >> you haven't cooked that for
me. >> we can do some shoe tongue soup. >> i'm waiting. >> these are beginning to get soft. then we're just going to add to we're going to add a tablespoon lemon juice.
>> fresh lemon juice. then about a cup of dry white wine. >> a shot thraf. of that.>> i'm going to guess a. >> almost too little there. >> i had to put the second deal. >> then -- >> that calms it down.
>> -- add just enough salt and pepper make it flavorful. not a lot. maybe the fresh ground pepper in here. >> that's always good. >> and then after we stir that up and see it's gotten to kind of a boiling here.
oh, smells good already. >> hey, let me get a which had whiff ofthat. oh, ya. >> then we pour this over the quail. if you would so kind to hand me the aluminum foil there. then we cover this up.
spread this around nice. we want the quail when we take that off we want the quail to you know get brown for us. >> huh-uh you want a fairly tight seal on this. >> yes a fairly tight seal. put that on. i will open the oven over here.
>> oh, i was afraid that dish would get a little hot there. it's not. >> i don't think so. >> does that make you happy. >> almost. i will help you a little bit though, okay. >> how did i know you were going
to do that. >> put that in 350â° oven, 45 then we come back and take the top off to brown it and cook for 15. then we will show you the finished product and put it on a plate for john to taste. >> oh, yes.
by my watch it's been an hour. >> it smells like it's been an hour. let's see. >> my goodness, phyllis. >> that's pretty. >> look at that. look at that. >> look at.
>> it's sizzling. >> see how simple and pretty and golden they are. i have you a plate with your veggies. >> that's too pretty to mess up. >> i will put one on here. >> i almost won't taste this. it's so pretty.
>> okay. i thought would you get around -- you want the mushrooms on the rice here like. >> ya. >> a little more juice. i tell what you, if you attempt to taste and cut and blow and cool it off i will recap for the
folks. >> breakdown and taste a little bit of it. >> baked quail with wild rice. eight quail salt and pepper good. melt a stick of butter. i put a half stick at a time to brown the quail to a golden
brown. in the skillet where you brown them put the onions, large tkpwhroef of garlic and 8-ounce package of mushrooms that you slice. put those in there. as they get soft add a cup of dry white wine, lemon juice,
salt and pepper to taste and poor over the quail. bake for 45 minutes and this is what you come out with. >> everyone has to try this. what do you call it? you like wild rice? >> you know it's not a rice it's a seed.
>> a grass seed. it's good. >> they don't harvest with a combine. >> this is a simple recipe. you can't mess up quail. this is good. larapin. >> that's the word, larapin.
>> try it you will like it. the wild side." >> phyllis speer with the arkansas game and fish commission really knows how to get my attention. this time she gets it with a recipe she calls wild turkey saute.
>> i must like you to share this wild turkey with you. >> you have confused me. i can't identify one thing on the table but the screwers. >> this is wild turkey bread. you like oriental restaurants to eat. >> you like the buffets?
>> on the buffet there are little pieces of meat stuck on a skewer like this grilled. >> that is saute -- satay. this is wild turkey satay we will do. >> is that chinese foresaw it a? >> no we grill them. we will have to look that up.
that's your assignment to see what that means. >> i will go directly to do what we have done is take a pound of turkey breasts and cut it up into cubes. you want it pretty small to cook pretty fast. then we mixed up soy sauce,
peanut oil, rice vinegar, and a satay seasoning. that's a dry seasoning. you can buy it in a jar. you, it has corriande and cumin. you mix that you and put the turkey in there. you let it set two to four hours.
put it in the refrigerator. in the meantime you take the wooden screwers and put them in water to let them soak. you know why? so they don't burn when you have them on the grill. >> on the grill. >> then we take a little skewer
like this. we will put oh, four or five pieces of this turkey on this. then we will just put them on the kpwreul and grill them. you don't want them, you don't want to push them down. you want to keep them sort of apart.
>> a space between them. >> you want it to cook all around. if you scrunch them up and have too many it won't cook as even. >> looks like those are four chunks per skewer. >> these are the smaller screwers.
if you want the regular and get a bunch you can. >> that would be alright. it would all cook the same. on the grill, would it not? >> well, you know, ya they cook probably about the same. >> you just don't want them to touch.
>> you are still not through telling what everything is on this table. anyhow you will get to t-frpl. >> we have sauces. i put the sauces on the table. >> what a lot of people do is use these for appetizers. then they just dip them in the
sauces. this is a peanut satay sauce. >> that is a sweet and sour sauce. >> believe it or not this isn't the first time i have come close to having something like this. >> see i know how are you at the buffets.
>> i worked for a outfit called rtv international. radio and television worldwide. they -- their personnel did a lot of overseas time. particularly in indonesia. they came up with the peanut >> there are a lot of peanut >> a lot of them.
>> a lot of different peanut if you go to the website to get the recipe we have a extra sauce recipe on there i came up with to use. these are store bought sauces i mean sometimes if you go to specialty stores, some regular grocery stores you get good
sauces that someone else made up for you. >> oh, you get hot ones too. >> we will get these made up. then we will put them on the grill. you want to cook them on a really hot grill. you want it to get the
caramelized. you want it caramelized on the >> great. >> i will holler at you when they're done. >> thanks. >> what are you doing with my plate? >> this is your plate, a little
plate. a little one. i got you this little plate. >> phyllis. >> this is john's plate. the pickup plate. a little plate that john likes. it looks like more food on a little plate.
>> looks like, huh. >> i will take these up, ready. you look like you're about to blow away. >> i am blowing away. >> look at these pot stickers >> you can handle that w-lt bare handles? >> i guess i ain't going too.
too late now. >> you don't need tongs or something like that? >> no, i'm a tough woman. >> you're tough but you have the gadgets in the world. >> and they're all right at home hanging on my wall. >> friends, for $19.95 you can
have the solid platinum tongs she usually -- >> looky here. wonderful look at. >> well, have you tasted one of them? >> i can not tell a lie. >> what did it taste like raw without anything on it?
>> oh, it was done. i got it. i will put a couple of these on the plate. what you can do when you serve them take them off and use a fork. i like to take them like this and dip them in the sauce like
>> that looks like a good plan to me. >> that's what i like to do. >> one thing i noticed though. you want to put chunks of similar size on there so you don't have one kind of done and one well done and one extremely >> yes they cook even.
>> they don't burn up. >> you want bite sizes too. >> can i do that? >> what is this? >> the peanut satay sauce from a jar. this is sweet and sour sauce. you can put it on the plate or dip it like you want to.
while you dip and chew. while he's dipping and chewing. >> how did you do that. that's still hot. >> i tell you i -- just wimpy. >> is it ill mannered to reach and dip. >> i won't tell a sole. >> they can see me.
they will call me a heathen. >> they will. we have taken about a pound of turkey breast. i know, watch this. you want sweet and sour sauce. >> i want you to witness here. it's resorted to the fact that i am hand feeding john.
i don't know what else to say. i'm having to hand feed him. >> ahhhh! >> was that worth it? >> you bet. >> we took about a pound of then we mixed up satay seasoning, rice wine sr*eupblg vin tkpwapblg, peanut oil, and
soy sauce. let that set 2-4 hours. soak your screwers. be sure to soak those in water. all for about the same amount of time. take the meat put it on there, cook it on a grill. you can put them in the oven or
broil. they're better on the grill. that's all there is too it. serve with the sauce. sweet and sour sauce, peanut sauce or we will have another sauce on the website. >> if you're allergic to the peanuts don't use peanuts.
>> right. you wouldn't use pea. in nut oil. you want the oil in the marinade. >> if you're allergic to peanuts make it with a sweet and sour >> that's right. sweet and sour.
that's wild turkey satay. you try it fancy name but simple. >> good deal. >> now once you have decided you want to get into dutch oven cooking. trust me it's not hard to do. there are a few things you need
to get started. i wanted to point those out to you. you first thing you have to have is your pot. your dutch oven. as i suggested i think probably if you're only to have one a number 12 dope would be my
number 12 deep is my suggestion. you also need a lid lifter. by lid lifter you have to have something to take the lid off. you have hot coals and can't use your hands. this style of lid lifter happens to be my favorite style. there are a number of different
styles and things you can use. no such thing as a bad lid lifter. as a matter of fact you can use a pair of longhand willed pliers and that works. you will need some sort of lid this particular one works like this.
you put it on and it lifts up the lid. it holds that lid really stable. then also one of the things you will need that i think are really handy are a pair of heavy gloves such as these. because remember you are working around hot coals.
it just, it just is a saver, for your hands to use these kinds of gloves. another thing that is real handy is a pair of tongs like this. as you use charcoal brikets and put them on the oven this is handy to have. you also are going to need
something to start the fire. now you can cook in a dutch oven a couple of different ways. you can cook on a camp fire with camp fire coals. i will caution you about this. if you use camp paoeur coals use hardwood coals. make sure they're hickory or oak
something like. that you don't want pine or cedar, things like. that they have resins in them that would ruin your dutch oven. you can use coals from the camp if you like to cook in the backyard and not going camping but a backyard dutch oven
person, well this, you may want to use charcoal. now there are two separate kinds of charcoal to use too. we have charcoal brikets and lump charcoal. the thing about charcoal brickettes they're the same as then they're compressd and
treated with a chemical and it makes them burn much hotter than just lump charcoal. but lump charcoal is more like a camp fire coal. you can use this and use more of you would put more underneath more on the top. now we will tell you this.
when you use charcoal bricketttes there is a chart to use to tell you how many to put on the bottom and how many to put on the top for whatever temperature you're cooking. a real good hint when you cook in a dutch oven is about every 15 minutes or so you want to
pick the oven up and turn it about a quarter turn in one direction. then turn the lid about a quarter turn in another the reason being when you're cooking outside if the wind is blowing your oven will get hotter on one side than it is
the other. or even if the wind isn't blowing really hard because of these are set in a particular position you may have hot spots for the food. if you turn the oven and the lid then you're going to be sure to cook your food more evenly.
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