Chef Andrew Zimmern grills bone-in elk chops with a simple mustard glaze over hardwood charcoal, served with mashed rutabaga and an irresistible topping of pan-seared bacon, apples and .. show full overview
Chef Andrew Zimmern grills bone-in elk chops with a simple mustard glaze over hardwood charcoal, served with mashed rutabaga and an irresistible topping of pan-seared bacon, apples and onions.
He loves to use a luxury cut for this one, loin, ribeye, back strap, or ribeye chops, tomahawk-style if you want to be really showy.
Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast — brined in pickle juice, dredged and pan-fried over an open fire, served with an indulgent cheese sauce and .. show full overview
Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast — brined in pickle juice, dredged and pan-fried over an open fire, served with an indulgent cheese sauce and jalapeno-bacon wild rice.
For wild turkeys, Andrew Zimmern likes to braise the dark quarters and simply loves brining and frying the white meat. One of the most indulgent ways to eat fried poultry is with a cheese sauce, it’s fat on fat and a delicious meal for celebrating taking down a big tom.
Chef Andrew Zimmern cooks a hearty pot of classic Louisiana gumbo using wild duck two different ways — he braises the dark quarters in the soup and grills crispy-skinned duck breast for the topping.
Chef Andrew Zimmern cooks a hearty pot of classic Louisiana gumbo using wild duck two different ways — he braises the dark quarters in the soup and grills crispy-skinned duck breast for the topping.
Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw and crispy fried potatoes.
Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw and crispy fried potatoes.
Chef Andrew Zimmern butchers and trims his favourite tender cuts from a leg of venison. He also cooks a hearty pot of classic Louisiana gumbo using wild duck two different ways.
Chef Andrew Zimmern butchers and trims his favourite tender cuts from a leg of venison. He also cooks a hearty pot of classic Louisiana gumbo using wild duck two different ways.
Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast. He also cooks a seared salmon with a classic lemon, dill and caper pan sauce and a side of crispy skillet-fried potatoes and onions.
Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast. He also cooks a seared salmon with a classic lemon, dill and caper pan sauce and a side of crispy skillet-fried potatoes and onions.
Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce to serve in taco shells. He tops it all off with a simple blended tomatillo salsa and fresh cilantro.
Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce to serve in taco shells. He tops it all off with a simple blended tomatillo salsa and fresh cilantro.
Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye. He also grills bone-in elk chops with a simple mustard glaze over hardwood charcoal, served with mashed rutabaga.
Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye. He also grills bone-in elk chops with a simple mustard glaze over hardwood charcoal, served with mashed rutabaga.
Chef Andrew Zimmern grills prosciutto-wrapped whole trout stuffed with lemon and herbs. To complete the meal, he cooks rice pilaf directly in the hot coals and makes a simple blender sauce with garlic and herbs.
Chef Andrew Zimmern grills prosciutto-wrapped whole trout stuffed with lemon and herbs. To complete the meal, he cooks rice pilaf directly in the hot coals and makes a simple blender sauce with garlic and herbs.
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