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Saison 3
Date de diffusion
Sept 04, 2023
Chef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire -- an easy way to ensure the meat is cooked perfectly without drying it out.
Chef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire -- an easy way to ensure the meat is cooked perfectly without drying it out.
Date de diffusion
Sept 05, 2023
For pig roast perfection, Andrew marinates a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a wooden box that cooks the pig with downward convective heat.
For pig roast perfection, Andrew marinates a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a wooden box that cooks the pig with downward convective heat.
Date de diffusion
Sept 06, 2023
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Date de diffusion
Sept 07, 2023
Chef Andrew Zimmern shares a simple trick for getting the most out of a marinade: charring the meat first, sticking it in the marinade for 24 hours, then finishing it low and slow over an open fire.
Chef Andrew Zimmern shares a simple trick for getting the most out of a marinade: charring the meat first, sticking it in the marinade for 24 hours, then finishing it low and slow over an open fire.
Date de diffusion
Sept 08, 2023
Andrew demystifies cooking clams, mussels and oysters: three sustainable seafood options; Andrew cooks a pot of creamy clam chowder with a fortified clam broth.
Andrew demystifies cooking clams, mussels and oysters: three sustainable seafood options; Andrew cooks a pot of creamy clam chowder with a fortified clam broth.
Date de diffusion
Sept 11, 2023
To create an exquisite meal for a fall evening around a bonfire, chef Andrew Zimmern prepares braised squab with vinegar and olives, one of his favourite recipes, and pairs it with homemade herbed gnocchi cooked in butter.
To create an exquisite meal for a fall evening around a bonfire, chef Andrew Zimmern prepares braised squab with vinegar and olives, one of his favourite recipes, and pairs it with homemade herbed gnocchi cooked in butter.
Date de diffusion
Sept 12, 2023
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry while keeping some of the goat's offal for a grilled snack. He completes the meal with rice pilaf with caramelised onions and a tomato and cucumber salad.
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry while keeping some of the goat's offal for a grilled snack. He completes the meal with rice pilaf with caramelised onions and a tomato and cucumber salad.
Date de diffusion
Mar 12, 2024
Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.
Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.
Date de diffusion
Mar 18, 2024
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
Date de diffusion
Mar 25, 2024
Andrew Zimmern reimagines Hawaiian plate lunch with a venison burger, homemade gravy and macaroni salad.
Andrew Zimmern reimagines Hawaiian plate lunch with a venison burger, homemade gravy and macaroni salad.
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