>> THAT'S NOT A CHUNK OF CORN BREAD, SOME PEOPLE CALL IT A PLACE OF CORNBREAD, OLD FOLKS CALL IT A POEM OF CORNBREAD.

>> I HAVE FRIENDS WHO SAY IT BAD LUCK TO CUT CORNBREAD.

YOU'RE SUPPOSED TO BREAK IT UP AND CARRIED OFF, THEY WILL NOT CUT CORNBREAD.

>> I KNOW OF FELLOW BY THE NAME OF SAM'S.

WHO SAYS YOU'RE SUPPOSED TO PICK THE WHOLE THING UP AND STUFF IT IN YOUR MOUTH.

>> YOU SEE WHAT'SLEFT OVER FROM YESTERDAY .

HOW MUCH CORNBREAD HAVE YOU EVER EATEN IN YOUR LIFE?

>> A FEW POUNDS, A FEW TIMES.

>> I GREW UP EATING CORNBREAD AND I DIDN'T KNOW THERE WAS ANY OTHER KIND OF BREAD OTHER THAN BISCUITS.WE HAD CORNBREAD FOR LUNCH, CORNBREAD FOR DINNER, CORNBREAD FOR SUPPER.

>> A LOT OF PLACES THINK THAT'S REALLY WEIRD, THEY'VE NEVER HEARD OF CORNBREAD.

>> THEN YOU HAVECORNBREAD FOR DESSERT BECAUSE YOU PUT IN MILK.

PUT IN SWEET MILK, A LITTLE MORE SUGAR.

PEOPLE LIKE IT IN BUTTERMILK .

YOU PUT A LITTLE BIT MORE SUGAR IN, MAKE IT A LITTLE SWEETER, SORT OF LIKE A PUDDING.

>> MY DAD LIKED IT IN BUTTERMILK.

>> I HAD SOME FRIENDS OVER YESTERDAY AND THEY WERE TELLING ME THEY HAD A FRIEND THAT THERE WHOLE PIECE IN THEIR MILK WITH THE BREAD.

>> I NEVER TRY THAT.

>> I'M GOING TO TELL YOU ABOUT A WAY TO USE CORNBREAD THAT YOU'VE NEVER THOUGHT OF AS I GREW UP IN ARKANSAS AND I'VE NEVER HEARD OF THIS UNTIL I GOT TO THIS AND MY FRIEND, WHEN WE GET TOGETHER WE TALK A LOTABOUT COOKING .

THIS IS A BOZO AND WE GOT TO TALKING ABOUT THIS ONE DAY AND SHE ASKED AND SHE GRINDS ALL THAT MILL SO SHE'S INTO THAT CORNBREAD AND STUFF.

HE SAID IF YOU EVER HAD CORNBREAD SALAD?

EVER HAD CORNBREAD SALAD?

I NEVER HAD CORNBREAD SALAD AND NEVER HEARD OF IT.

WHAT YOU WANT TO DO IS ONE LITTLE PAD OF CORNBREAD.

>> JUST NOW THIS CAME OUT OF THE OVEN.

>> YOU CAN USE CORNBREAD MIX IF YOU WANT TO BUT USE GROUND CORN MEAL.

IT GIVES IT A MUCH BETTER TEXTURE THAN THAT THE GERMINATED STUFF THAT YOU GET IN THE GROCERY STORE.

IF YOU ARE LUCKY LIKE ME AND YOU HAVE CORNBREAD LEFT OVER FROM THE NIGHT BEFORE YOU CAN USE ONE SMALL ONE OR HAVE ONE OF THESE.

YOU'RE GOING TO TAKE THIS CORNBREAD AND CRUMBLE IT UP JUST LIKE YOU ARE MAKING THAT.

GET YOUR HAND IN THEIR AND COME UP WITH IT.

>> THAT'S THEY HAD EQUIVALENT OF GREAT STOPPING.

>> IF YOU MAKE CORNBREAD DRESSING AT THANKSGIVING YOU WILL KNOW HOW TO DO THIS BUT ALL YOU'VE GOT TO DO IS CRUMBLE THAT CORNBREAD UP AND SET IT ASIDE.

YOU'RE THINKING, THEN WE'RE GOING TO TAKE ABOUT FOUR TOMATOES THAT WE CHOPPED UP.

IN THAT, WE'RE GOING TO MIX UP A BUNCH OF GREEN ONIONS THAT YOU'VE SLICED, UP ONE BELL PEPPER AND A BUNCH OF RADISHES.

MIX THOSE ALL UP IN THE BOWL AND THE REASON YOU'RE MIXING THESE UP IN THE BOWL RATHER THAN MIXING THEM DIRECTLY IN THAT BOWL IS BECAUSE YOU DON'T WANT TO STIR THAT CORNBREAD AND AWFUL LOT.

IT'S KIND OF TENDER BUT IT WILL NOT GET SOGGY.

I PROMISE YOU.

>> THAT WOULD BE MY NEXT QUESTION.

>> THEN YOU PUT ABOUT TWO THIRDS A CUP OF SWEET PICKLES.

THAT CHOPPED UP.

MIX ALL THAT UP IN A BOWL.

THEN YOU DUMP THAT, IN THAT BIG MOLD.

JUST LIKE THAT.YOU MIX THAT UP.

THEN YOU'VE TAKEN ABOUT 10 SLICES, 10 RASTERS OF BACON.

>> A RASCHER.

>> A RASH IS A SLICE OF BACON OR HAM.

PUT THAT IN THERE.

YOU MIX THAT AROUND, JUST STIR THAT IN.

ISN'T IT PRETTY?

>> IT SURE IS.

>> I'M TELLING YOU, WE ARE ALMOST FINISHED AND WE WILL SET THAT ASIDE.

WERE GOING TO GET THIS BOWL AND YOU'RE GOING TO USE AN EIGHT OUNCE JAR OF MAYONNAISE .

ABOUT A CUP I THINK.

THE WHOLE JAR.

PUT IT IN THIS BOWL RIGHT HERE.

JUST LIKE THAT.

THEN YOU'RE GOING TO ADD THE SWEET PICKLE JUICE FROM THE PICKLES THAT YOU CHOPPED UP.

PUT IT IN HERE AND YOU WANT IT JUST UNTIL IT GETS SORT OF LIKE A SALAD DRESSING.

AND YOU JUST KIND OF HAVE TO DECIDE ABOUT YOUR TASTE HOW MUCH YOU WANT IN THAT.

THEN ... >> IT'S GOING TO BE SPECIAL.

>> IT WILL BE SPECIAL.

YOU JUST MIX THAT UP, POUR THAT OVER IT AND STIR IT UP JUST LIKE YOU DO COLESLAW.

>> YOU WOULDN'T SERVE THE SALAD DRESSING.

>> NO.

LET ME TELL YOU, THIS IS ONE OF THOSE THINGS THAT THE MORE IT SETS UP THE BETTER IT GETS.

YOU MIX THAT UP JUST LIKE THAT.

AND I MEAN, NOT ONLY IS IT TASTY AND IT'S REALLY BITTER, BETTER THE NEXT DAY.

THAT'S READY.

>> IT WAS ON THAT CORNBREAD CRUMB.

>> IS HE READY OR WHAT?

YOU TASTE THIS, WHILE YOU'RE TAKING IT, I'LL TELL THE FULL SOUND TO DO IT.

>> DO YOU EAT IT WITH A SPOON?

>> IT WITH A FORK, EAT WITH YOUR HANDS IF YOU WANT TO.

TAKE A SMALL PIN OF CORNBREAD AND YOU'RE GOING TO CRUMBLE THAT UP IN A BOWL.

THEN IN ANOTHER BOWL, YOU'RE GOING TO CHOP ABOUT FOUR TOMATOES, A BUNCH OF GREEN ONIONS, A GREEN PEPPER, A BUNCH OF RADISHES AND THEN ABOUT TWO THIRDS OF A CUP OF SWEET PICKLES.

CHOP THAT UP, PUT THAT IN A SEPARATE BOWL AND TAKE 10 PIECES OF BACON AND BROWN THOSE TO THE POINT WHERE YOU CAN CRUMBLE IT UP.

THEN SET THAT ASIDE.

ADD ALL YOUR VEGETABLES INTO YOUR CORNBREAD, MIX THAT AROUND, PUT THE BACON IN THERE, MIX THAT AROUND.

CAN YOU TAKE A SMALL JAR OF MAYONNAISE OR A CUP OF MAYONNAISE AND MIXED JUST ENOUGH TO PICKLE JUICE AND THAT MAYONNAISE TO MAKE IT WHERE YOU CAN POUR IT.

>> YOU CAN TASTE EVERY INGREDIENT.

>> BUT IT'S CORNBREAD, I'VE NEVER HEARD OF THIS IN MY LIFE UNTIL ZOE TOLD ME ABOUT IT AND I STARTED RESEARCHING AND IT'S A GREAT RECIPE TO TAKE WITH YOU WHEN YOU GO CAMPING.

JUST REMEMBER WHAT I DO IS WHEN I GO CAMPING, I MAKE IT HOME, PUT IT IN A ZIPLOC BAG BUT MAKE SURE BECAUSE IT HAS MAYONNAISE TO KEEP IT REAL COOL.

IT'S GOOD BECAUSE YOU CAN GET GET OUT OF IT, IS GREAT WITH BBQ.

IT'S GREAT WITH HAMBURGERS, IT'S GREAT WITH SOUPS BUT YOU TRY IT.

CORNBREAD SALAD, NOT ONLY IS IT A PRETTY DISH, TASTE GOOD TOO.

>> COMING UP NEXT ON "COOKING ON THE WILD SIDE".

>> OKAY, LET'S SEE.

I'LL GET THE COOKER.

>> YOU JUST HAVE RATHER HEAR.

>> YOU KNOW, A REALLY GOOD SHORTLUNCH , WE'RE COOKING THE WHOLE THING ON THIS ONE WERNER.

WHAT I'VE TAKEN IS A 12 OUNCE PACKAGE OF BACON AND GROUNDED REAL GOOD.

NOW WHAT I'M GOING TO DO IS PUT ONIONS IN HERE.THERE'S NOTHING LIKE ONIONS AND POTATOES COOKING BACON GREASE AND THAT'S WHAT WE'RE GOING TO DO.

WERE GOING TO USE UP ALL THESE CALORIES CATCHING ALL THESE FISH.

I'M GOING TO KIND OF BROWNIES, PUPPIES ONIONS KIND OF SOFT AND THEN LET ME TELL YOU A TRICK, IF YOU WANT TO FIX POTATOES AND FRIED POTATOES ON THE RIVER, TAKEN BAKE THEM BEFORE YOU GO.

PUT THEM IN YOUR ICE CHEST AND ALL YOU HAVETO DO IS SLICE THEM.

PUT THEM IN YOUR HOT FIRE AND GET THEM HOT BECAUSE THEY ARE ALREADY COOKED.

THAT SAVES A LOT OF TIME.

THOSE ARE BEGINNING TO GET A LITTLE SOFT .

SO WHAT WE'RE GOING TO DO NOW IS JUST DUMP THE POTATOES IN HERE.>> THEN WHAT WE WILL DO WHEN WE GET THROUGH THIS, WE WILL ADD THAT BACON BACK IN.

HERE WE ARE, YOU SEE FROM LOOKING AT THESE THEY ARE ROUNDING UP REAL NICE AND THE ONIONS ARE DONE.

WHAT I DO AT THIS POINT IS TAKE A LITTLE BIT OF CAVENDERS SEASONING, THIS IS AN ARKANSAS MADE PRODUCTS.

PRINGLE A LITTLE BIT OF THAT ON THERE.

DUMP THE BACON BACK IN THEIR AREA STIR IT AROUND AND THEN I'M JUST GOING TO SET THIS ASIDE.

WERE GOING TO PUT THE LID ON THIS, SET IT ASIDE AND IT WILL STILL BE WARM WHEN WE GET READY-TO-EAT.

PUT THIS ON YOUR AND DUANE, IF YOU WILL BRING THAT FISH I GOLLY WE WILL GET STARTED.

I'LL BET YOU DID A FINE JOB.

IF THIS IS LUNCH, WHAT WILL WE HAVE FOR SUPPER?

>> THIS IS REAL PRETTY.

>> WHAT YOU THINK JOHN IS GOING TO SAY?

>> ALL THE WORK YOU DO WITH THIS IS TAKE THESE LITTLE LOANS, AND ALL WE'RE GOING TO DO IS PUT A LITTLE, NOT CAVENDERS SEASONING BUT AGENCIES AND IN.

>> THAT'S GREAT.

>> AND A LITTLE BIT OF THIS BACON GREASE, IT'S NOT DEEP-FRIED OR ANYTHING, WE WILL PAN FRY IT ON EITHER SIDE.I TELL YOU WHAT I'LL DO DUANE, IF YOU WILL PICK UP THAT PLATE RIGHT THERE .

AS THESE GET DONE I WILL, NO.

THIS IS THE EATING PLACE.

AND THEN WHEN YOU GET DONE I WILL GET THAT IN YOUR PLATE AND GET YOU SOME POTATOES.

>> I DON'T KNOW WHAT TO DO AFTER THAT.

>> YOU THINK YOU MIGHT KNOW WHAT TO DO AFTER THAT?

>> I TELL YOU WHAT, WHY DON'T YOU HAND ME THAT PLATE.

I WILL GET UP THESE POTATOES.

I'LL TRY NOT TO GET ANY OF THE BACON .

>> MAKE SURE YOU DO GET SOME.

DON'T CUT ME SHORT ON THAT.

>> YOU HOLD THAT.

IT DOESN'T TAKE THESE LITTLE FILLETS VERY LONG AT ALL TO COOK.

AND YOU DON'T WANT TO OVERCOOK THIS, YOU WANT FISH TO COOK JUST SO IT'S FLAKY.

YOU DON'T WANT IT WELL DONE, IT GETS DRIED OUT IF IT'S TOO WELL DONE.

I'M GOING TO PUT THIS ONE ON THERE AND YOU GO THERE AND START THAT.

AND I'LL LET YOU SEE WHAT HIS REACTION IS.

COMPARE HIS REACTION WITH JOHN.

ONE OF THE THINGS I WANT TO RECAP ARE THE POTATOES.

THEY'RE VERY SIMPLE TO DO, TAKE A 12 OUNCE PACKAGE OF BACON.

MAKE YOUR POTATOES AHEAD OF TIME.

YOU'RE GOING TO NEED THEM.

AFTER YOUR BACON IS DONE, TAKE IT OUT IN THE BACON GREASE, CHOP ONIONS AND WHEN IT BEGINS TO GET SOFT, LICE OF YOUR POTATOES, PUT THEM IN THERE.

UNTIL THE POTATOES GET BROWN THEN THE BACON BACK IN, SET IT ASIDE WHILE YOU COOK YOUR FISH.

WHEN YOU GET THROUGH YOU HAVE A FREEZER'S LAW, A LITTLE FISH FILLET.

AND SOME BACON.

A LITTLE BIT BETTER THAN A BOLOGNA SANDWICH, I THINK.

>> THAT'S THE WAY TO DO IT.

>>.

[MUSIC] >> COMING UP NEXT ON "COOKING ON THE WILD SIDE".

>> WHEN YOU WERE GROWING UP DID YOU EAT SALMON PATTIES?

>> SEVEN CROQUETTES.

>> WE GROW UP EATING SALMON PATTIES AND I WAS LOOKING THROUGH A COOKBOOK NOT LONG AGO AND I RAN ACROSS THEY CALLED THEM CATFISH CAKES.

I THOUGHT WOULDN'T THAT BE GOOD IF WE KIND OF DIDN'T LIKE ARKANSAS SO WE'RE GOING TO MAKE CATFISH PATTIES.

>> THAT'S GOING TO BE INTERESTING.

>> THEY ARE, THEY ARE EXCELLENT.

A LITTLE DIFFERENT BUT THEY ARE EXCELLENT.

YOU TAKE A POUND OFCATFISH FILLETS AND WE DICED IT UP , PUT A LITTLE OLIVE OIL IN THE SKILLET.

THEN WE'RE GOING TO PUT THE CATFISH IN THERE.

WE'RE NOT GOING TO BROWN IT.

WERE GOING TO COOK IT UNTIL IT'S DONE.

>> COOK IT ALL THE WAY.

>> COOK IT UNTIL IT GETS WHAT.

LET THIS COOK SOME MORE.

IN THE PATTIES THAT WE ARE GOING TO MAKE.

>> IN THIS CATFISH, WERE GOING TO ADD A LITTLE RED ONION THAT WE CHOPPED UP.

THEN WE GOT A CHOPPED UP JALAPENO PEPPER.

I PROMISE YOU JOHN, I TOOK ALL THE LANES AND THE SEEDSOUT.

AND A COUPLE OF READING ONIONS THAT WE CHOPPED , ABOUT A QUARTER CUP OF FRESH CILANTRO AND GARLIC.

WE'RE GOING TO PUT ALL THAT IN THERE AND ALL YOU'RE DOING IS SAUTIING THIS .

>> IS THAT GOING TO BE, IT TAKES KIND OF MEXICAN?

>> IT'S KIND OF SOUTHWESTERN BUT NOT REALLY.

WE'VE TAKEN SOME CORIANDER SEED AND FOR THOSE OF YOU DON'T KNOW AND IF YOU DON'T HAVE CILANTRO, DON'T WORRY ABOUT IT.

USE A LITTLE EXTRA CORIANDER SEED AND IT'S THESE FUNNY LOOKING SEEDS RIGHT HERE, LOOKS LIKE MUSTARD SEEDS.

CORIANDER IS THE SEED FROM THE CILANTRO PLANT.

>> I DIDN'T KNOW THAT.

>> YOU NEED TO COME COOK WITH ME MORE OFTEN.

>> SMART AS I AM.

>> IF YOU DON'T HAVE CILANTRO, DON'T FEEL LIKE YOU'VE GOT TO RUN TO THE STORE AND BUY.

JUST ADD A LITTLE MORE ... >> YOU'RE GOING TO ADD A LITTLE MORE?

>> JUST LEAVING THE MARKET FOR JOHN.

>> I JUST WONDER HOW YOU DO IT.

>> WE'RE JUST GOING TO COOK THAT UNTIL THAT FISH GETS ALL WHITE.

>> OKAY.

SEE HOW THIS LOOKS JOHN?

YOU KIND OF WILTED OR SOFTEN THOSE ONIONS.

>> ALL THAT STUFF DOESN'T HINDER THE CATFISH LOOKING AT ALL.

>> KNOW, YOU SEE.

YOU WANT TO COOK IT UNTIL IT'S WHITE.

AND THEN WERE GOING TO WALK OUT NOW BECAUSE ONE FOR ALL OF THIS, WE ARE ABOUT TO MAKE OUR CARD SO WE'RE GOING TO POUR THAT THAT WAS IN THE SKILLET THAT WE PUT THAT IN THERE.

THEN WE ARE GOING TO ADD.

>> I WANT IS YOU JUMP IN HERE AND SQUEEZE WITH BOTH HANDS.

>> WE'RE GOING TO PUT ABOUT A FOURTH OF A CUP OF MAYONNAISE.

THAT'S IT EXACTLY, A FOURTH OF A CUP.

THEN WE'RE GOING TO PUT A TABLESPOON OF DIJON MUSTARD.

THEN WE ARE GOING TO PUT OAK, I'M GOING TO SAY, LET'S DO THE EGGS FIRST.

WE'RE GOING TO PUT TWO EGGS.

>> TO BROWN EGGS.

>> THEN THIS SOUNDS LIKE MAKING THOSE OLD SALMON PATTIES THAT YOU GREW UP MAKING, DOESN'T IT?

THEN WE'RE GOING TO ADD A COUPLE DIFFERENT THINGS.

WE'RE GOING TO ADD THE JUICE OF A LEMON THAT SAY IF IT'S A SMALL LEMON, BUT THE HOLE IN THEM, IT'S A BIG ONE ABOUT ABOUT HALF A LEMON.

THIS IS THE WAY I SQUEEZE MY LEMON, HOLDMY FINGERS OVER IT LIKE THAT .

>> THAT ONE DOES NOT HAVE ONE SEED INIT.

>> NO, IT DOESN'T.

WE'RE GOING TO PUT THAT , THAT'S WRONG.

THEN WE'RE GOING TO PUT A FOUR OUNCE JAR OF PIMENTO CHEESE.

NOT TOMATO, PIMENTOS.

IT'S GOING TO BE GOOD JOHN, I PROMISE.

>> I LIKE EVERYTHING IN THERE SO FAR.

>> THAT'S GOOD.

THEN WE'RE GOING TO MIX THIS AROUND REAL GOOD.

AND THEN WHAT WE'RE GOING TO DO IS WE'RE GOING TO ADD ENOUGH BREADCRUMBS TO GET IT WHERE WE CAN FORM IT INTO PATTIES.

I BELIEVE I COULD BE THAT JUST LIKE THAT.

>> IT'S STILL GOING TO BE HOT.

GET YOUR HANDS IN IT.

YOU WANT TO DO THAT A LITTLE AT A TIME?

>> THIS IS ABOUT A CUP AND A HALF.

I WANT TO PUT ABOUT A TEASPOON OF SALT, BECAUSE WE HAD PUT SALT BEFORE NOW.

AND THEN ABOUT A TEASPOON OF PEPPER.

AND EVEN THOUGH WE'VE ALREADY ADDED SOME GARLIC AND SAUTIED SOME GARLIC IN THERE, I'M GOING TO PUT A TEASPOON OF GARLIC POWDER.

NOT SALT.

WHAT I'VE DONE IS HEATED ABOUT A QUARTER INCH AND USE PEANUT OIL WITH THIS RECIPE IF YOU CAN BECAUSE IT REALLY MAKES A DIFFERENCE.

THEN WHAT I LIKE TO DO IS TAKE SOME OF THAT VEGETABLE SPRAY, PUT IT ON MY HANDS.

THIS IS ONE OF THE THINGS, I TOLD YOU IT WOULD BE HOT.

>> IT'S STILL WARM.

MAKE YOUR LIKE THAT, MAKE YOUR PETTY HALF INCH THICK.

PUT IT DOWN IN THE OIL.

>> AND DO YOU LIKE THE ELECTRIC SKILLET BETTER THAN THE OTHER, BECAUSE IT'S THICKER?

>> YOU HAVE A LOT OF PATTY YOU'RE GOING TO BE COOKING AND SO YOU'RENOT GOING TO BE ABLE TO COOK THEM ALL AT ONE TIME .

AND IT MAINTAINS A CONSTANT TEMPERATURE.

SO YOU'RE NOT WORRIED ABOUT GETTING TOO HOT, YOU'RE NOT WORRIED AS YOU GO ALONG.

AND BURNING YOUR OIL AND ALL THAT.

>> AND SOMETHING I LEARNED I'D LIKE TO PASS ALONG THAT I LEARNED FROM WATCHING, I LOVE TO WATCH COOKING SHOWS, CAN YOU BELIEVE THAT?

I LOVE TO WATCH COOKING SHOWS.

ANYTIME YOU ARE USING HOT GREASE AND PUTTING SOMETHING IN THE GREASE, PUT IT DOWN AND LET IT FALL AWAY FROM YOU SO THAT YOU DON'T TAKE A CHANCE WITH THAT GREASE SPLATTERING AND I THOUGHT THAT WAS THE GREATEST TIP.

>> I AGREE WITH THAT.

I'LL GET YOU ANOTHER ONE.

I LEARNED IT MYSELF.

>> THE HARD WAY.

>> IF YOU GOT MEAT FRYING IN IT, WHATEVER IT IS AND YOU WANT TO TURN IT OVER, YET UNDER THAT THING AND TURN IT OVER SO THAT IT GETS ON ANOTHER PIECE OF MEAT AND SLIDE.

>> MINUTE WALK SPLATTER, GOOD IDEA.

>> IT ONLY TOOK ME FOUR OR FIVE BLISTERS ON MY LEFT ARM.

>> COOKING TIPS FROM JOHN AND PHIL, ARKANSAS OUTDOOR TOOK COOKING TIPS.

>> YOUR HEART OUT HALLOWEEN.

>> I JUST ABOUT HAVE THE SKILLET AND WE'RE GOING TO COOK THESE ON ONE SIDE UNTIL THEY GET BROWN AND THEN WERE GOING TO USE THE JOHN METHOD AND TURN THEM OVER AND COOK THEM UNTIL THEY GET DONE.

>> THERE'S JUST ONE ON THE HANDS WORK FOR ALL THAT?

GOOD JOB.

>> DIDN'T THESE TURNED OUT BEAUTIFUL?

>> IT'S GORGEOUS.

>> I TRULY CANNOT WAIT FOR YOU TO TAKE ONE OF THOSE OH HOW ABOUT I PUT YOU THAT ONE RIGHT THERE ONTHAT FACEPLATE .

IF YOU WANT TO USE THINGS LIKE CONDIMENTS, I KNOW YOU AND I WERE TALKING ABOUT THIS EARLIER.

WE HAD SALMON PATTIES AND WE HAD CATCH UP ON THEM.

I THINK IT HAS A WONDERFUL FLAVOR WITHOUT IT.

CATCH UP, HONEY MUSTARD, MUSTARD SALAD DRESSING OR SOMETHING LIKE THAT, YOU COULD TRY.

MAYBE A LITTLE SWEET WITH IT.

BUT WHILE JOHN TRIES THAT, I'M GOING TO TURN THIS LAST ONE OVER AND TELL YOU HOW TO DO THIS AGAIN.

YOU NEED TO TAKE ABOUT A POUND OF CATFISH AND DOCTORATE UP INTO A ONE INCH DICE.

YOU'RE GOING TO DICE UP A SMALL ONION, JALAPENO PEPPER, A COUPLE OF GREEN ONIONS CHOPPED, FORECLOSE OF GARLIC ANDTHAT YOU'RE GOING TO ADD A TEASPOON OF CORIANDER, FOR A COUPLE OF MAYONNAISE, A TABLESPOON OF DIJON MUSTARD .

A CUP TO A CUP AND A HALF OF BREADCRUMBS.

USE HALF A LEMON OR A FOUR OUNCE JAR OF POLENTA AND SAUCE AND PEPPER AND GARLIC, ABOUT A TEASPOON OF EACH.

MIX THAT IN THE BOWL AND KEEP ADDING BREADCRUMBS UNTIL YOU GET TO A CONSISTENCY WHERE YOU CAN MAKE PATTIES OUT OF IT.

I LIKE TO SPRAY VEGETABLE SPRAY ON MY HANDS, I LIKE TO COOK IT IN A SKILLET BECAUSE YOU CAN MAINTAIN A CONSTANT TEMPERATURE AND YOU DON'T HAVE TO WORRY ABOUT BURNING NEARLY AS MUCH.

COOK THEM UNTIL THEY ARE BROWN ON ONE SIDE AND USE PEANUT OIL, IS MY PREFERENCE.

WITH OVER UNTIL THEY GET BROWN AND YOU HAVE CATFISH PATTIES ISN'T IT UNUSUAL?

>> IS VERY UNUSUAL, NOT AT ALL WHAT I EXPECTED X IT'S NOT THAT STRONG FISH TASTE.

IT'S A MILD FISH BUT IT'S MILD.

>> I DON'TKNOW WHY I EXPECTED A SALMON TASTIER BUT IT'S NOT .

>> IT'S THAT REAL MILD, FRESH CATFISH SO CATFISH PATTIES, IT'S ANOTHER ONE TO EAT ONE OF THOSE GREAT ARKANSAS FISHES.

>> COMING UP NEXT ON COOKING WITH THE WILD SIDE.

>> THE ONLY THING I KNOW ABOUT THIS RECIPE IS IT IS VENISON AND IT'S BROWN VENISON BUT A LOT OF PEOPLE USE GROUND VENISON.

>> COMING HERE JOHN.

DOESN'T IT SMELL GOOD AND LOOK GOOD?

THIS IS ONE OF JIM HOLMES RECIPES, HIS MOTHER USED TO FIX THIS FOR HIM HE TOLD ME WHEN HE WAS A BOY.

HE GREW UP EATING THIS, VENISON BBQ SANDWICHES.

TIMES HE WOULD USE GROUND VENISON WHICH IS WHAT WE'RE USING, SOMETIMES HE WOULD CUT INTO CHUNKS BUT WHAT WE'VE DONE TILL NOW IS WE TAKE A POUND AND A HALF OF GROUND VENISON AND BROWNED IT.

THEN WE TAKEN THREE FOURTHS CUP OF CELERY, REPORTS CUP OF CHOPPED UP ONION, CHOPPED UP CELERY AND HALF A CUP OF CHOPPED UP GREEN PEPPER AND COOKED THAT UNTIL IT'S GOTTEN SOFT.

NOW WE'RE GOING TO DO THE DIRTY PART, THE FUN PART.

WERE GOING TO PUT THE GROUND MEAT BACK IN HERE.

>> THIS IS CALLED BLENDING THE INGREDIENTS, AM I CORRECT?

>> LOOK AT THAT PLATE.

>> THAT WAS BETTER ON THE FIRE, CLOSE ENOUGH TO IT ANYWAY.

>> WERE GOING TO ADD ALL THE GOODIES THAT YOU SEE HERE.

YOU'RE GOING TO HAVE TO HELP ME DO THIS.

>> THIS IS A SANDWICH, SORT OF LIKE SLOPPY JOE'S BUT JIM'S MOM, THE PRODUCER OF ARKANSAS OUTDOORS, IT'S HIS MOM'S RECIPE AND I CAN TELL YOU, IF YOU BROUGHT IT TO THE HOUSE ONETIME , IT'S LARAPIN AND IT WOULD BE A GREAT WAY TO DO SANDWICHES AT HOME OR THIS IS ANOTHER ONE OF THOSE REALLY GOOD RECIPES.

>> DON'T GET THE IDEA THAT WE ARE USING INSIDE INFORMATION HERE WHEN WE USE WORDS LIKE LARAPIN.

MOST OF THEM KNOW WHAT IT IS.

>> THAT'S RIGHT, IT'S GOOD.

VERY GOOD LARAPIN.

>> NOW WE'RE GOING TO DO IS THE FIRST THING WE WILL ADD IS AN EIGHT OUNCE CAN OF TOMATO SAUCE.

PUT THAT IN THERE, THAT'S RIGHT.

THEN I NEED THE BROWN SUGAR.

ADD THE BROWN SUGAR TO MEASURE IT.

WE GOT TWO TABLESPOONS OF BROWN SUGAR, I BETTER HOLD IT OPEN.

I'M NOT GOING TO MEASURE IT YET.

THAT'S PRETTY CLOSE.

>> GET IN THE NEIGHBORHOOD.

>> ALL THE BROWN SUGAR, NEXT IF YOU WILL BE THAT BARBECUE SAUCE RIGHT THERE.

AND THEN THAT'S JUST ONE OF MY, THE KIND I LIKE TO USE.

THEN WERE GOING TO PUT TWO TABLESPOONS OF BARBECUE SAUCE.

THAT'S ALL.

>> THE NEXT ONE IS A LITTLE SHORT.

>> I TELL YOU JOHN, PEOPLE FIND OUT HOW I COOK, I DON'T KNOW IF THEY'D EVER EAT OR NOT.

>> I'VE EATEN ALL OF IT AND IT ALL IS GOOD.

>> NOW WERE GOING TO ADD SOMETHING I THINK IS UNUSUAL, VENISON.

TWO TABLESPOONS OF VINEGAR.

THIS IS APPLE CIDER.

>> IS IT A LITTLE ZANE.

>> I THINK THIS IS UNUSUAL BUT I CAN SEE WHERE THIS MIGHT THAT SOME FLAVOR.THEN WAS TO SHIRE, TABLESPOON OF WORCESTERSHIRE SAUCE.

>> CAN'T GET BY WITHOUT THAT.

>> I RAN THAT ONE OVER.

>> THAT'S THE WAY YOU DO.

WAS IT TWO TABLESPOONS OR ONE?

>> THAT ABOUT A TABLESPOON AND A HALF OF SALT.

THAT'S RIGHT THERE, >> WRIGGLING HERE AND GONE.

>> AND THEN ABOUT A FOURTH TEASPOON OF MUSTARD.

PEPPER.

IT LOOKS LIKE MUSTARD.

>> WERE GOING TO PUT A TABLESPOON OF MUSTARD.

LET'S DO IT LIKE THIS, THAT'S A TABLESPOON.

AND THEN WE'RE JUST GOING TO MIX THIS UP REALLY GOOD AND HONEST TO GOODNESS, THIS IS ALL THERE IS TO IT.

WE MIX THIS UNTIL IT'S HEATED THROUGH BECAUSE YOUR MEDICINE IS ALREADY COOKED AND YOUR VEGETABLES,DOESN'T THAT LOOK GOOD?

>> THIS IS FAST ENOUGH .

>> THIS WOULD BE A GREAT CAMPFIRE COOKED.

>> YOU COULD COOK IT OVER A CAMPFIRE IF YOU WANTED TO.

>> YOU GOT THOSE KIDS COMING IN ON A COLD CHILLY DAY AND YOU'VE GOT SOMETHING QUICK, THERE ARE SO MANY WONDERFUL WAYS TO USE VENISON.

I HOPE EVERYONE THAT GOES HUNTING WILL UTILIZE THEIR VENISON BECAUSE PEOPLE SAY IT TAKES A WHILE, I DON'T THINK IT TASTES WHILE.

>> DEPENDS ON HOW YOU HANDLE IT AND HOW YOU COOK IT, EVERYBODY WILL TELL YOU THAT BUT A LOT OF PEOPLE DON'T KNOW HOW TO HANDLE IT AND A LOT OF FOLDS DON'T KNOW HOW TO COOK.

>> YOU CAN DO ANYTHING WITH VENISON YOU CAN DO WITH ME.

AND BE ONE OF THOSE BUNS.

>> WE ARE READY FOR THIS.

>> YOU'RE GOING TO TASTE THIS AND I HOPE IT'S NOT HOT.

>> IT WILL BE HOT.

>> IT WILL BE HOT, IT WON'T BE.

>> ALL IN THE WORLD YOU DO IS PUT IT RIGHT HERE ON THE BURNER.

>> I'M GOING TO GET ONE OF YOUR PAPER TOWELS.

>> PUT THIS ON YOUR LIKE THIS.

>> THE TERM SLOPPY JOE.

>> WE CALLED IT A SLOPPY JOE.

>> I'M GOING TO GET ON MY SHIRT.

>> YOU TRY THAT.

IT REALLY SMELLS GOOD, I TELL YOU.

WE TOOK A POUND AND A HALF OF GROUND VENISON AND PUT THREE FOURTHS CUP OF CHOPPED UP ONIONS, THREE FOURTHS OF CELERY AND HALF A CUP OF GREEN PEPPER AND COOK THAT UNTIL IT GOT SOFT, THEN PUT THE MEAT BACK IN THERE AND JUST GOT DOMINIC SET UP WELL.

AND WE ADDED THESE SPECIALIST THINGS THAT MADE IT SO GOOD.

A FOURTH CUP OF KETCHUP, AND EIGHT OUNCE CAN OF TOMATO SAUCE, TWO TABLESPOONS OF BROWN SUGAR, TWO TABLESPOONS OF BARBECUE SAUCE, TWO TABLESPOONS OF VINEGAR.

A TABLESPOON OF WORCESTER SAUCE.

A FOURTH TEASPOON OF PEPPER AND A TABLESPOON OF MUSTARD AND MIX IT ALL UP.

>> THANKS TO JIM'S MAMA.

>> THIS IS HOME-COOKED GOOD.

VENISON BBQ SANDWICHES.

>> "COOKING ON THE WILD SIDE" FEATURES RECIPES ARE AVAILABLE ON THE WEB AT AETN.ORG/ COOKING ON THE WILD SIDE OR BY CALLING AETN VIEWER SERVICES, 1-800-662-3286.