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>> CAN YOU BELIEVE IT? >> NO, I CAN'T.
>> WELL, WE HAVE BEEN DOING THIS
FOR MANY OF YEARS. >> WE HAVE AND HAVING LOTS OF
FUN. >> AND WE HAD A BUNCH OF FUN.
>> AND WE WENT ALL OVER THE STATE AND COOKED THINGS AND YOU
HAVE TO SUFFER LIKE I AM. STICK
AROUND I THINK YOU'RE GOING TO LIKE IT.
>> PHYLLIS SPEER WITH THE ARKANSAS FISH AND WILDLIFE
COMMISSION TOLD ME IT'S A CAJUN DISH AND I SAID PHYLLIS I EAT
CAJUN, ANYTHING CAJUN I LIKE SO SHE CAME UP WITH CAJUN
BLACK-EYED PEAS. EVERYONE IN ARKANSAS KNOWS THAT BLACK-EYED
PEAS ON THE FIRST OF THE YEAR, FIRST OF JANUARY IS GOOD LUCK.
I HAVE EVERY CONFIDENT TODAY THAT TODAY IS MY DAY OF GOOD
LUCK WITH PHYLLIS AND HER BLACK-EYED PEAS.
>> THIS IS ANOTHER WAY TO DO THEM BUT I LOVE BLACK-EYED
PEAS, DON'T YOU?
>> I DON'T THINK THERE IS A WRONG WAY TO DO IT.
>> BUT THIS IS DIFFERENT. IT'S CAJUN BLACK-EYED PEAS AND YOU
CAN MAKE THE HOTNESS ACCORDING TO -- I'M GOING TO TONE IT DOWN
FOR YOU. >> I LIKE IT.
>> I'M GOING TO PUT HALF A BOTTLE OF THIS HOT SAUCE IN
THERE. >> DOES IT HAVE PEPPERS?
>> NO. I COULDN'T DO THAT TO YOU. FIRST THING YOU TAKE HALF
OF POUND OF BLACK-EYED PEAS AND COOK THEM, SALT AND PEPPER.
NOW I PUT TASSO IN THESE. THIS IS
TASSO AND IT'S A SMOKE PORK SHOULDER AND GOOD FOR SEASONING
AND IT'S SMOKY. IF YOU CAN'T FIND TASSO USE A SMOKED HAM OR
SOMETHING LIKE THAT. THIS DOESN'T HAVE A LOT OF FAT. YOU
CAN COOK THEM THE DAY BEFORE AND
LEAVE THEM IN THE PAN LIKE THAT.
THEN WE TAKE A MEDIUM SIZED ONION.
>> THE WHOLE ONION? >> YEAH, WELL A MEDIUM SIZE ONE
AND CHOP IT UP AND CHOP UP A YELLOW PEPPER. NOW, IF YOU
DON'T HAVE A YELLOW PEPPER AND YOU DON'T WANT TO PAY $2 FOR
A YELLOW PEPPER PAY LESS FOR A
GREEN ONE. THE YELLOW MAKES IT LOOK PRETTIER AND I DID THAT
JUST FOR YOU. >> BLESS YOUR HEART.
>> AND THEN THREE CLOVES OF GARLIC THAT YOU SLICE UP IN
HERE LIKE THAT. YOU'RE GOING TO
SAUTE ALL OF THIS UNTIL IT GETS PINK. GETS KIND OF SOFT. NOW,
WE PUT ONIONS AND WE HAVE YELLOW
PEPPER AND GARLIC AND EIGHT WOWNZ PACKAGE OF SLICED FRESH
MUSHROOMS. >> AND YOU MIGHT NOT SEE THE
FIRE THERE BUT PHYLLIS HAS THE STOVE
HERE. >> ISN'T THAT NICE? I WILL
SAUTE THESE UNTIL THEY'RE SOFT AND NOW THAT THE VEGETABLES ARE
DONE WE WILL ADD THE REST OF THE
INGREDIENTS WHICH IS SIMPLE. THIS IS WHEN YOU ADD IN YOUR
PEAS AND THEY'RE GOING TO THICKEN UP. ANY KIND OF
PEAS AND DRY PEAS AND PINTO AND PEOPLE BOIL AND SOAK THEM AND
THESE YOU DON'T HAVE TO. THEY WILL COOK IN AN HOUR.
>> YOU JUST NEED ENOUGH WATER. >> AND YOU NEED TO MAKE SURE
YOU KEEP ENOUGH WATER AND ADD WATER
AND COOK THEM AND KEEP THE WATER
IN THERE. YOU STIR ALL THAT AROUND. THEN YOU'RE GOING TO
ADD OH ABOUT A TEASPOON OF THYME. DRIED THYME. IF YOU
WANT TO USE FRESH THYME YOU USE ABOUT A TABLESPOON AND THEN A
LITTLE CHIPOTLE PEPPER. JUST A LITTLE BIT, A QUARTER OF A TEE
SPOON, NOT MUCH. IF YOU LIKE IT
HOTTER -- IF I WAS COOKING FOR SAM I WOULD MAKE IT HOTTER.
>> I AM TOUGHER THAN THAT. >> BUT REMEMBER WE'RE GOING TO
PUT A LITTLE BIT OF BOTTLED HOT SAUCE.
>> I'M NOT TOUGHER THAN THAT. >> A LITTLE DASH AND THEN
YOU'RE GOING TO PUT SALT AND PEPPER,
BUT WHAT I LIKE TO DO IS AFTER IT GETS DONE PUT THE SALT AND
PEPPER IN IT TO TASTE BECAUSE I'VE ALREADY SALT AND PEPPERED
THE PEAS. ONE LAST INGREDIENT IS A SMALL CAN OF DICED
TOMATOES. >> HAD TO BE FOR CAJUN.
>> YEAH AND STIR THIS AROUND AND
MIX IT UP AND THEN WE'RE GOING TO LET THIS SIMMER. BRING IT
TO A BOIL AND SIMMER FOR 15
MINUTES. THAT MAKES ALL THE JUICES AND FLAVORS COME
TOGETHER AND THEN GUESS WHAT?
>> THAT'S WHAT I -- >> A TASTE.
>> THANK YOU. IS IT READY? IS IT READY?
>> LOOK AT THIS JOHN. NOW, THAT
IS A BEAUTIFUL DISH ASIDE FROM BEING GOOD, AND YOU'RE GOING TO
REALLY LIKE THAT. NOW AT THIS POINT IN TIME WHAT I USUALLY DO
IS TASTE. I'M TASTING FIRST. >> OKAY.
>> NOW, I PUT VERY LITTLE SALT IN THAT BECAUSE I SALTED -- I
PROBABLY A LITTLE PEPPER. >> A LITTLE BLACK PEPPER.
>> YOU THOUGHT I WAS GOING TO PUT THAT SPOON THAT I SLOBBERED
ON IN THERE. >> I'M LOOKING AROUND FOR A
SPOON. I DON'T SEE ONE PHYLLIS. >> YOU'RE GOING TO HAVE WITH
THIS SPOON RIGHT HERE. >> I ALWAYS COME PREPARED.
>> WHY ARE WE NOT SURPRISED? IF
HE IS AROUND ME HE'S GOING TO HAVE A SPOON.
>> IS IT READY TO GO? PHYLLIS, DO YOU HAVE ANY BREAD?
>> SOUPING BREAD. CAJUN BLACK-EYED PEAS. TAKE HALF A
POUND OF PEAS AND COOK THOSE WITH SALT AND PEPPER AND I USE
TASSO. YOU CAN USE SMOKE HAM OR
HAMHOCKS AND COOK THEM UNTIL THEY'RE DONE AND SET THEM
ASIDE. IN A SKILLET OL -- OLIVE OIL
AND THE ONIONS AND MUSHROOMS AND THE TOMATOES
AND THYME OR CHIPOTLE OR CAYENNE
PEPPER IF YOU DON'T HAVE CHIPOTLE AND SIMMER FOR 15
MINUTES UNTIL THE FLAVORS GET TOGETHER AND YOU HAVE CAJUN
BLACK-EYED PEAS. >> CAJUN BLACK-EYED PEAS. MY
GOODNESS. THERE IS NO LIMIT TO WHAT YOU CAN DO WITH BLACK-EYED
PEAS. >> ISN'T THAT THE TRUTH? WE
MIGHT NEED TO MAKE SOME CANDY OR
SOMETHING. >> I WOULD EAT A CAJUN MUSIC
RAT. >> YOU LIKE THAT?
>> YOU BET. >> PHYLLIS SPEER WITH THE
ARKANSAS FISH AND WILDLIFE COMMISSION HAS COOKED UP
SOMETHING AS SHE CALLS IT GRILLED TURKEY SALAD.
>> AREN'T YOU GOING TO BE HAPPY ABOUT THIS. THIS IS ONE OF THE
RECIPES I'M GOING TO TELL YOU --
I MEAN YOU'RE LUCKY BECAUSE YOU'RE GETTING TO EAT GRILLED
FRIED TURKEY AND THE NAME OF THE
RECIPE IS GRILLED TURKEY SALAD BUT I WILL TELL YOU A HINT.
YOU KNOW THE CHICKENS THAT YOU BUY
AT THE STORE THAT THEY COOK FOR YOU.
>> YEAH. >> THAT MAKES THIS RECIPE
REALLY GOOD. AT HOLIDAY TIME IF YOU
HAVE TURKEY LEFT OVER. >> CUBE IT UP.
>> TEAR IT UP AND THIS IS JUST GRILLED SLICES OF WILD TURKEY
BREAST AND THEN WE GRILLED THEM AND I DID THIS AND YOU PUT THE
TURKEY BREAST IN HERE. >> 2 POUNDS.
>> PROBABLY ABOUT 2 POUNDS AND LIKE MOST OF MY RECIPES NOT AN
EXACT SCIENCE. YEAH, WHATEVER HAPPENS. SO WE'RE GOING TO PUT
THAT WILD TURKEY IN THERE AND I USE PURPLE ONION. NOW I
CHOPPED THIS. THIS IS A SMALL PURPLE
ONION AND I'M NOT GOING TO PUT ALL OF IT BECAUSE IT STINKS TO
HIGH HEAVEN, AND THEN THIS IS ALL ABOUT TWO STALKS OF CELERY
AND I LIKE THE LEAVES TOO SO WE PUT THOSE IN THERE AND KIND OF
MIX THAT UP. SEE THAT'S REAL EASY, ISN'T IT?
>> YEAH. >> AND THEN WE TAKE ABOUT A CUP
OF MAYONNAISE. THAT LOOKS LIKE THAT, AND THEN THE SECRET
INGREDIENT IS CURRY POWDER. YOU
TAKE A TABLESPOON OF CURRY POWDER. THAT LOOKS LIKE THAT,
DOESN'T IT? >> SURE.
>> MIX THAT IN THE MAYONNAISE. JUST MIX THAT IN THE MAYONNAISE
GOOD. >> YOU HAVE TO DO IT THAT WAY
RATHER THAN IN THERE. >> TO ME IT PUTS THE FLAVOR OF
THE CURRY IN THE MAYONNAISE AND COATS EVERYTHING AND OTHERWISE
IF YOU PUT IT IN HERE YOU MAY GET --
>> A HOT SPOT. >> THIS ISN'T THE HOT CURRY
POWDER. IT'S THE SWEET POWDER. >> GOOD.
>> GOOD. YOU CAN ACTUALLY GET DIFFERENT KINDS OF CURRY AND
YOU PUT THAT IN THERE. THIS IS ONE
OF THOSE REAL SIMPLE RECIPES THAT'S JUST SO GOOD AND IT'S
REALLY -- >> ONE OF THESE DAYS YOU HAVE
TO ANSWER MY QUESTION FOR ME.
WHAT MAKES A SALAD A SALAD? YOU
DON'T HAVE TO DO THAT. >> THAT'S GOOD BECAUSE I DON'T
KNOW. I MAKE THE SALAD BECAUSE IF WE WANT TO CALL IT THAT --
>> YOU BET. >> AND TURKEY SALAD AND COB
SALAD AND FRUIT SALAD. >> IT'S AMERICA. WE CAN CALL
IT A HORSE SHOE IF WE WANT TO.
>> THAT'S EXACTLY RIGHT. NOW WE
MIX THAT UP. THEN THE LAST TWO INGREDIENTS ARE ABOUT A CUP OF
SEEDLESS GRAPES AND ABOUT A CUP OF WALNUTS.
>> WOW. >> YEAH. I BET YOU NEVER HAD
THAT IN TURKEY SALAD, BUT YOU WILL BE AMAZED AT THE FLAVOR
THAT IT GIVES THEM. >> YOU DON'T HAVE TO COOK IT.
>> NO. WE'RE NOT COOKING. I STAYED UP ALL NIGHT SLAVING
OVER THE GRILL TO HAVE THIS READY.
>> I'M SURE YOU DID. I AM SURE YOU DID.
>> NOW, YOU CAN PUT SALT AND PEPPER SO WE WILL PUT A LITTLE
BIT OF PEPPER, NOT MUCH PEPPER.
A LITTLE BIT OF SALT. >> MAY I?
>> YES, YOU MAY. STIR THAT IN.
NOW I'M GOING TO SHOW YOU A COUPLE OF WAYS I LIKE TO SERVE
THIS. FIRST OF ALL IF YOU HAVE SOME OF THOSE BIG GARDEN
TOMATOES CUT THE CENTER OUT AND PUT A PILE OF THIS IN THERE.
THAT'S GOOD. OR YOU CAN TAKE LUT US THAT YOU SHREDDED LIKE
THIS. PUT IT ON THE LETTUCE, AND YOU COULD TRY IT LIKE THAT,
-- YOU HOLD THAT FOR A MINUTE AND I WILL LET YOU CHOOSE WHICH
WAY YOU WANT TO TRY IT. ANOTHER
FUN WAY THAT WE LIKE TO EAT IT --
>> [INAUDIBLE] >> UNLESS YOU LIKE TO EAT BOTH.
ANOTHER WAY WE LIKE TO DO IS
PUT A LITTLE LETTUCE ON ONE OF THE
FLOUR TORTILLAS AND THIS IS A WHOLE WHEAT ONE.
>> I CAN TELL YOU NOW -- >> OH OKAY.
>> I WANT BOTH OF THEM. >> WELL, AND THEN JUST KIND OF
FOLD THAT OVER LIKE THAT. WRAP THAT UP AND IT DOESN'T FALL
APART YOU CAN EAT IT LIKE THAT. >> WHICH ONE?
>> YOU CAN TRY ONE OR BOTH. >> THIS ONE ISN'T GOING
ANYWHERE BUT THAT ONE IS LIKELY TO DO
THIS. >> YOU THINK. WHILE YOU'RE
TASTING I TELL THE FOLKS HOW WE DO THIS.
>> THAT IS A HAIR OF A BACKLASH. >> BUT IT'S NOT HOT. WE TOOK
2 POUNDS OF TURKEY BREAST AND GRILLED IT. YOU CAN USE LEFT
OVER CHICKEN, LEFT OVER TURKEY FROM THE HOLIDAYS OR COOK A
TURKEY -- DEEP FRIED TURKEY LEFT
OVER WOULD BE GOOD. CHOP THAT UP AND A CUP OF ONIONS AND
CELERY AND SEEDLESS GRAPES AND CHOPPED UP WALNUTDS AND TOOK A
CUP OF MAYONNAISE AND SOME CURRY
POWDER AND MIX IT UP. I LIKE TO
MIX THE TURKEY AND THE ONIONS AND THE CELERY WITH THE
MAYONNAISE BEFORE I PUT THE GRAPES IN THERE BECAUSE THE
GRAPES DON'T GET MASHED BUT ISN'T THAT A GREAT TASTE WITH
THE GRAPES IN THERE? >> THEY HAVE HAVING AN
INDIVIDUAL BREAK DOWN. >> THEY WILL WITH THIS RECIPE
BECAUSE THERE ARE SO MANY THINGS
GOING ON. GRILLED TURKEY SALAD OR CALL IT CURRY TURKEY SALAD
BUT IT'S A GOOD WAY TO USE LEFT OVERS. IT'S A GOOD PICNIC OR
HOLIDAY THING. >> I CALL IT GOOD.
>> NOW ONCE YOU DECIDED THAT YOU
WANT TO GET INTO DUTCH OVEN COOKING AND TRUST ME IT'S NOT
HARD TO DO THERE ARE A FEW THINGS TO GET STARTED AND I
WANT TO POINT THOSE OUT TO YOU. THE
FIRST THING YOU NEED IS THE POT,
YOUR DUTCH OVEN AND I SUGGESTED I THINK PROBABLY IF YOU'RE ONLY
GOING TO HAVE ONE A NUMBER 12 DEEP IS MY SUGGESTION. ALSO
YOU'RE GOING TO NEED A LID LIFTER AND I MEAN SOMETHING
THAT'S GOING TO TAKE THE LID OFF
BECAUSE REMEMBER YOU'RE GOING TO
HAVE HOT COALS HERE SO OBVIOUSLY
YOU CAN'T USE YOUR HAND. THIS STYLE OF LID LIFTER HAPPENS TO
BE MY FAVORITE STYLE. NOW THERE
ARE A NUMBER OF STYLES THAT YOU COULD USE AND THERE IS NO SUCH
THING AS A BAD LIFTER AND YOU CAN USE PLYLERS AND THAT WILL
WORK. THIS PARTICULAR ONE WORKS
LIKE THIS. YOU CLIP IT ON AND IT LIFTS OFF THE LID AND AS YOU
CAN SEE IT HOLDS THE LID REALLY STABLE. THEN ALSO ONE OF THE
THINGS YOU'RE GOING TO NEED THEY
THINK ARE REAL HANDY ARE A PAIR OF HEAVY GLOVES SUCH AS THESE
BECAUSE REMEMBER YOU'RE WORKING AROUND HOT COALS AND IT JUST IS
A SAFER FOR YOUR HANDS TO USE THESE KINDS OF GLOVES. ANOTHER
THING THAT'S REAL HANDY IS A PAIR OF TONGS LIKE THIS BECAUSE
AS YOU USE CHARCOAL BRI QUIETS WANT THEM ON TOP OF THE OVEN
THIS IS HANDY TO HAVE. YOU ALSO
ARE GOING TO NEED SOMETHING TO START YOUR FIRE. NOW YOU CAN
COOK IN A DUTCH OVEN A COUPLE OF
WAYS. YOU CAN COOK ON A CAMP FIRE USING THOSE COALS BUT I
WILL CAUTION YOU IF YOU DO THAT BE SURE THAT IT'S HARD WOOD
COALS. BE SURE THAT THE COALS IN THE FIRE ARE HICKORY OR OAK
AND NOT FROM PINE AND CEDAR BECAUSE THEY HAVE RESINS IN
THEM AND THAT CAN GET ALL OVER YOUR
DUTCH OVEN AND RUIN IT SO YOU CAN USE COALS FROM YOUR CAMP
FIRE, SORE ANOTHER EASY WAY, PARTICULARLY IF YOU LIKE TO
COOK IN YOUR BACKYARD. IF YOU'RE
NOT GOING CAMPING BUT A BACKYARD
DUTCH OVEN PERSON THEN YOU MIGHT
WANT TO USE CHARCOAL. NOW THERE
ARE TWO KINDS TO USE TOO. WE HAVE BRIQUETTES AND LUMP
CHARCOAL AND THEY'RE THE SAME AS THIS BUT
THEY'RE PRESSD AND TREATED WITH A CHEMICAL AND MAKES THEM BURN
HOTTER THAN LUMP CHARCOAL BUT THAT IS MORE LIKE THE CAMP FIRE
COALS AND YOU CAN USE THIS AND USE MORE OF THEM. YOU WOULD
PUT MORE UNDERNEATH THEM AND MORE
ON THE TOP. NOW I WILL TELL YOU
THIS WHEN YOU USE CHARCOAL BRIQUETTES THERE IS EVEN A
CHART THAT YOU CAN USE THAT TELLS HOW
MUCH TO PUT ON THE BOTTOM AND HOW MANY ON TOP FOR WHATEVER
TEMPERATURE YOU'RE COOKING. A REALLY GOOD HINT WHEN COOKING
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 AND TURN THE LID ABOUT A
QUARTER TURN IN ANOTHER DIRECTION. THE
REASON BEING WHEN YOU'RE COOKING
OUTSIDE IF THE WIND IS BLOWING YOUR OVEN IS GOING TO GET
HOTTER ON ONE SIDE THAN THE OTHER, OR
EVEN IF THE WIND IS BLOWING HARD
BECAUSE THE BRIQUETTES ARE IN A PARTICULAR POSITION YOU MIGHT
HAVE HOT SPOTS FOR THE FOOD AND IF YOU TURN THOSE YOU WILL COOK
YOUR FOOD MORE EVENLY. >> PHYLLIS SPEER WITH THE
ARKANSAS FISH AND WILDLIFE COMMISSION IS COOKING GRILLED
WILD TURKEY APPETIZERS. IS THERE A LOT OF PREPARATION
BEFORE YOU GET ON THE CAMERA. >> ABSOLUTELY.
>> I CAN TELL YOU HAVE BEEN WORKING.
>> THEY DON'T GIVE ME FOUR DAYS. >> TAKE YOUR OWN GOOD TIME.
>> WILD TURKEY, NOT THE LIQUID KIND.
>> WILD TURKEY. >> GRILLED WILD TURKEY
APPETIZERS. THIS IS WHEN YOU CUT UP THE WILD TURKEY AND HAVE
THE CHUNKS OF BREAST THAT YOU CAN'T GET OFF OF THE BIG PIECE
AND A LOT OF PEOPLE FRY IT BUT THERE'S A LOT OF THINGS TO DO
WITH WILD TURKEY. THIS IS ONE OF THE SIMPLE THINGS IT'S JUST
MOUTH WATERING. IT'S FUN TO DO. >> EACH OF THOSE THINGS -- A
LOT OF THAT GOING TO COOK AWAY WHEN
YOU GRILL IT OR ABOUT THE SAME SIDE AND TWO OF THOSE IS A MEAL.
>> IT ACTUALLY GETS A LITTLE SMALLER BUT CUT IT IN CHUNKS
LIKE THIS OR SO AND THEN YOU TAKE GOOD SMOKED BACON AND YOU
-- >> YOU CUT THAT BACON SLICE IN
TWO. >> CUT THE BACON SLICE IN TWO.
WRAP THAT BACON AROUND IT AND PUT A TOOTHPICK IN IT AND PILE
IT UP. >> AND REMEMBER FRIENDS THERE'S
A TOOTHPICK IN ONE OF US. >> YEAH. THAT'S PROBABLY REAL
IMPORTANT TO REMEMBER. >> DON'T RUN THAT THROUGH YOUR
OLFACTORY NERVE. YOU NEVER WILL
BE ABLE TO SMELL THINGS. >> LOOKS LIKE I'M SHORT A PIECE
OF BEING BACON BUT THAT IS OKAY.
YOU WANT THESE FIXED UP FIRST AND I LIKE TO TAKE THESE AND
PUT THEM IN THE REFRIGERATOR.
>> REALLY? >> AND THEN THEY GET COOL AND
YOU WILL KNOW WHY IN A MINUTE BECAUSE FOR OUR DRESSING FOR
THIS THE FIRST THING WE'RE GOING
TO DO IS WE'RE GOING TO TAKE ABOUT -- OH GOSH 3/4 OF A CUP
OF BROWN SUGAR. WE'RE GOING TO
PACK THAT DOWN. >> IS THAT A 3/4 CUP MEASURE?
>> YES AND I AM MEASURING. THIS
IS ABOUT THE RIGHT AMOUNT TO DO THAT. THEN WE TAKE OH ABOUT
2-TABLESPOONS -- I DON'T THINK WE NEED THAT --
>> DO YOU WANT YOUR TOWEL WHILE DOING THIS BECAUSE YOU CAN'T DO
ANYTHING WITHOUT THE TOWEL ON YOUR SHOULDER; RIGHT?
>>I WILL SUFFER THROUGH IT. >> WORRY THROUGH THE WHOLE
THING. >> SO WE PUT 2-TABLESPOONS OF
CHILI POWDER IN THE BROWN SUGAR AND HALF A TEASPOON OF SALT.
THEN WE'RE GOING TO PUT HALF A TEASPOON OF BLACK PEPPER AND WE
STIR THIS AROUND UNTIL IT GETS ALL GOOD AND MIXED UP. YOU
MIGHT WANT TO GET YOUR HANDS IN THERE AND STIR IT AND MAKE IT
BETTER. >> IF YOU GET YOUR HANDS IN IT
YOU'RE MUSHING IT. >> THAT'S EXACTLY RIGHT. THEN
WE TAKE ABOUT HALF CUP OF SOY SAUCE BUT PUT THAT IN A
SEPARATE BOWL.
>> OKAY. >> THEN YOU TAKE THESE RIGHT
OUT OF THE FRIDGE AND THEY'RE COOL.
YOU GET YOUR GRILL READY TO
ABOUT 300. AGAIN I'M GOING TO DO INDIRECT GRILLING. I DON'T
PUT IT RIGHT THERE. I HAVE THE FIRE AND PUT THE TURKEY THERE.
WE TAKE THESE AND DIP THEM IN THE SOY DREDGE THEM.
>> DREDGE, DREDGE. NOW I KNOW WHAT --
>> THAT'S WHAT DREDGE IS. HOW YOU DREDGE CHICKEN IN FLOUR.
>> DREDGE THEM -- >> AND PUT THEM ON THE GRILL
AND THAT'S ALL THERE IS TO THIS
DISH THIS WILL THEY GET DONE AND
YOU'RE GOING TO BE SO SURPRISED AT THE TASTE.
>> I'M GOING TO LIKE IT. >> YOU ARE GOING TO LIKE IT.
IT'S A SIMPLE EASY THING TO DO.
YOU CAN USE IT AS A MEAL OR AS AN APPETIZER. I CALL THEM
APPETIZERS BUT THERE ISN'T A THING IN THE WORLD WRONG
SERVING THIS FOR DINNER EITHER, BUT ONE
OF THE SECRETS I THINK FROM HOLDING TOGETHER UNTIL YOU GET
THEM ON THE GRILL IS WHEN YOU MAKE THEM PUT THEM BACK IN THE
REFRIGERATOR FOR A WHILE. >> WHAT DOES THAT DO?
>> HARDEN THE BACON BACK UP. BACON GETS -- THAT'S GOING TO
BE A SURPRISE AT THE END.
>> OKAY. SO DON'T DRINK IT RIGHT NOW.
>> I WOULDN'T BE DRINKING IT RIGHT NOW AND AS SOON AS I GET
THESE ARE THE GRILL AND GET DONE
AND I WILL SHOW YOU. >> LET'S DO IT.
>> WELL, ONE OF THE THINGS THAT HAPPENED THAT YOU ALL DON'T GET
TO SEE WHEN JOHN AND I HAVE TO WAIT FOR SOMETHING TO COOK. WE
TYPICALLY SIT DOWN TO A GLASS OF
TEA OR COKE AND WHO CAN TELL THE
BIGGEST LIE AND JUST SO YOU KNOW
JOHN WON THIS TIME. >> FIRST TIME THOUGH, FIRST
TIME IN ALL THESE YEARS.
>> LOOKY HERE JOHN. >> OH, OH PHYLLIS.
>> YES JOHN, BUT REMEMBER THERE ARE TOOTHPICKS IN THESE.
>> YEAH. I WILL TELL YOU WHAT I'M GOING TO TELL THE GROUP A
PROMISE. I'M GOING TO TREAT IT LIKE AN APPETIZER THIS TIME.
I'M GOING TO EAT ONE. >> YOU KNOW WHAT IF YOU WANT TO
SERVE THEM FOR DINNER AND YOU COULD SERVE THEM ON A BED OF
RICE OR SOMETHING LIKE THAT YOU WOULD TAKE THE TOOTHPICKS OUT
BEFORE YOU SERVED THEM AS A MAIN
COURSE. >> I WILL TELL YOU SOMETHING
ELSE YOU COULD DO. YOU COULD SKEWER THE THINGS.
>> YES, YOU COULD. >> YEAH.
>> YOU CERTAINLY COULD. >> WHAT DO YOU CALL THESE?
>> WE CALL THESE WILD TURKEY -- >> WHAT DO WE CALL THE SKEWER.
>> SQUISH COBABS. AREN'T THEY BEAUTIFUL? HONESTLY YOU COULD
DO IT WITH DUCK OR CHICKEN IF YOU DIDN'T HAVE WILD TURKEY.
FESANT. YOU TRY THAT AND I'M GOING TO TELL THE FOLKS HOW WE
DID THAT. THIS IS ABOUT A POUND
AND A HALF OF WILD TURKEY BREAST
AND THEN WE TOOK OH PROBABLY ABOUT A POUND OF BACON AND CUT
THOSE SLICES IN HALF AND WE WRAPPED EACH PIECE OF TURKEY IN
A PIECE OF BACON AND PUT IT WITH
A TOOTHPICK. I LIKE TO PUT THEM
IN THE FRIDGE TO GET THEM HARD AGAIN. THEN WE MIXED BROWN
SUGAR WITH SALT AND PEPPER AND CHILI POWDER AND THEN WE USE
SOY SAUCE. WE DIP THAT TURKEY IN
THAT SOY SAUCE AND THEN YOU GRILL THEM AND TAKES ABOUT 25
OR 30 MINUTES.
>> OH PHYLLIS. ARE YOU GOING TO
HAVE ONE? >> DO YOU WANT ME TO HAVE ONE?
>> NO. >> I DON'T THINK YOU DID.
>> I'M TO TAKE THEM ALL. >> THAT'S EXACTLY WHAT I
THOUGHT. YOU SHOULD SEE HIS DOGGY BAG WHEN HE GOES HOME.
GRILLED WILD TURKEY APPETIZERS.
TRY THEM. I THINK YOU WILL LIKE
THEM. >> "COOKING ON THE WILD SIDE"
FEATURED RECIPES ARE AVAILABLE ON THE WEB AT AETN.ORG/COOKING
ON THE WILD SIDE OR BY CALLING AETN VIEWER SERVICES.