Why go out for dinner this Valentine’s Day when you have amazing recipes from the Arkansas PBS original production “Cooking on the Wild Side”? You won’t have to hit the “jump to recipe” button here – we deliver the goods right to you without the story of how it went over with the author’s family.
Each Saturday at 2:30 p.m., “Cooking on the Wild Side” brings back Phyllis Speer and John Philpot with mouth-watering recipes and endearing banter from the original “Arkansas Outdoors” series.
Venison Fajitas
You may talk a mighty fine game to your significant other, but you can also make some mighty fine game for your significant other this Valentine’s Day. Get the main course going with these venison fajitas, packed with flavors from Worcestershire sauce, garlic and cumin to the crunchybell peppers and onions.
- 2 lbs venison roast, cut into strips
- ½ cup fat-free honey Dijon dressing
- 1 tbsp garlic, minced
- 1 tbsp Worcestershire sauce
- ¼ cup lime juice
- 1 tsp ground cumin
- 1 green bell pepper, seeded and thinly sliced
- 1 onion, thinly sliced
- 12 flour tortillas
In a large bowl or oblong glass dish, combine the dressing, garlic, Worcestershire sauce, lime juice and cumin, stirring well. Add the venison and marinate for two hours. Drain the marinade from the meat, and in a large skillet coated with nonstick cooking spray, cook the meat over medium heat until done.
In another skillet, coated with nonstick cooking spray, sauté the green pepper strips and onion slices over medium heat until tender, five to eight minutes. Serve the venison, onions and peppers with the flour tortillas that have been heated in the microwave or in the oven wrapped in foil. Add-ons can include sour cream, salsa, cheddar cheese and chopped jalapenos.
Fresh Arkansas Trout on the Grill
Maybe you and your date desire a lighter meal to save a bit of room for dessert. The White River has great trout fishing in Arkansas, especially during the winter months. Catch those bad boys, fire up the grill, and make this meal for Valentine’s Day.
- 4 fresh trout (bone in and head on)
- Cooking spray
- Olive oil
Seasoning Mix:
- 1 tbsp lemon pepper
- 1 tbsp salt
- 1 tbsp fennel seed
- 1 tbsp thyme
- 1 tbsp paprika
- 1 tsp cayenne
Wash and pat dry trout. Preheat the grill to medium. Rub trout with olive, and coat with seasoning mix, exterior only. Make sure the grill is greased. Place trout horizontally on the grill with back toward the front of the grill. Cook for four minutes for 12 ounces of fish. Place a sturdy spatula along the top of the trout and ease under the fish, rolling it over. Cook on the other side for four minutes, or until the inside appears white and moist. Serve with lemon.
Smoked Dove Kabobs
This easy dinner will tickle your taste buds with flavors from brown sugar, onions, paprika, dove breast and more with a hearty smoky flavor.
- 24 dove breasts
- 1 large onion
Dry rub:
- ½ cup brown sugar
- 1 tbsp minced onion
- 1 tbsp paprika
- 1 tbsp kosher salt
- 2 tsp lemon pepper
- 2 tsp garlic granules
- 1 tsp ground celery salt
- 1 tsp fine herbs
- 1 tsp dry mustard
- ½ tsp crushed red pepper
Mix dry rub ingredients in a bowl. Rinse dove breasts, and dry them with a paper towel. Put a small amount of dry rub in a shallow bowl. Place three or four dove breasts in a bowl, and coat well with dry rub. Place onion section around dove breast, and place on skewer. Repeat until all dove breasts have been skewered. Place kabobs on a rack in a water smoker, and smoke for 1.5 hours.
Grilled Veggie Kabobs
Fire up the grill for these colorful kabobs that make for a great meal or side dish for any of these meals. We know you’ll love these!
Marinade:
- ¼ cup fresh lemon juice
- ¾ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 3 cloves garlic, minced
- 1 tsp salt
- 1 bay leaf, crumbled
- 1 tbsp Italian seasoning
- 2 tbsp fresh parsley, chopped
- ½ tsp each: basic marjoram and thyme
Kabobs:
- 2 zucchinis, chunked
- 2 yellow squash, chunked
- 2 green peppers, chunked
- 1 large red onion, chunked
- 8 oz pkg button mushrooms (medium size)
Mix marinade ingredients. Place vegetables in a large bowl. Pour the marinade over the vegetables, and stir well, but gently. Set aside, and marinate for at least four hours. Meanwhile, soak wooden skewers in water. Alternate vegetables on skewers. Cook over charcoal on the grill or on a kitchen grill. Baste with marinade as needed and when turning. Cook until crisp.
Apple Dapple Cake
Let’s be honest, this recipe is not only here because it is delicious, but also because the name is fun to say. Close out your meal with this fruity cake that will have you craving more.
- ½ cup of oil
- 3 eggs
- 1 tsp baking soda
- 1 tsp vanilla
- 1 tsp salt
- 2 cups sugar
- 3 cups flour
- 1 cup nuts
- 3 cups apples peeled and chopped
Mix oil, eggs, sugar and vanilla. In a separate bowl, mix flour, baking soda and salt, then add to the oil mixture. Stir in nuts and apples. Pour into a greased tube pan. Bake at 350 degrees for one hour.
Glaze:
- 1 cup brown sugar
- 1 stick margarine
- ½ cup milk
Mix, cook for three minutes. Pour over the warm cake still in the pan. Let it stand until cool.
How to Watch
For more delicious recipes, catch episodes of “Cooking on the Wild Side” Saturdays at 2:30 p.m. See the complete schedule at myarpbs.org/schedule.