Andrew Zimmern's Wild Game Kitchen
The King of Open-Fire Paella
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Andrew Zimmern's Wild Game Kitchen
Wild Boar Feast: Chorizo with Mussels and Whole Roasted Leg
Wild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce.
En curso
Agenda del día
Domingo 25 de octubre
Andrew Zimmern's Wild Game KitchenWild Boar Feast: Chorizo with Mussels and Whole Roasted Leg · Cooking20:30–21:00AhoraAndrew Zimmern's Wild Game KitchenThe King of Open-Fire Paella · Cooking21:00–21:30Andrew Zimmern's Wild Game KitchenElk Tenderloin Tostadas and Grilled Rack of Ribs · Cooking21:30–22:00Barbecue: Smoke OutThe Only Pulled Pork Recipe You'll Ever Need · Cooking22:00–22:30Barbecue: Smoke OutThese Smoked Turkey Legs are better than the State Fair · Cooking22:30–23:00Barbecue: Smoke OutBeef Shank is the New Brisket · Cooking23:00–23:30Barbecue: Smoke OutSouthern Comfort: Oxtails, Collard Greens and Dirty Rice · Cooking23:30–00:00
Andrew Zimmern's Wild Game Kitchen
- Horario
- 20:30–21:00
- Duración
- 30 min
- Descripción
- Wild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce.
- Subtítulo
- Wild Boar Feast: Chorizo with Mussels and Whole Roasted Leg
- Géneros
- Cooking
- Temporada
- 5
- Episodio
- 10
Andrew Zimmern's Wild Game Kitchen
- Horario
- 21:00–21:30
- Duración
- 30 min
- Descripción
- Andrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.
- Subtítulo
- The King of Open-Fire Paella
- Géneros
- Cooking
- Temporada
- 5
- Episodio
- 5
Andrew Zimmern's Wild Game Kitchen
- Horario
- 21:30–22:00
- Duración
- 30 min
- Descripción
- Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.
- Subtítulo
- Elk Tenderloin Tostadas and Grilled Rack of Ribs
- Géneros
- Cooking
- Temporada
- 5
- Episodio
- 8
Barbecue: Smoke Out
- Horario
- 22:00–22:30
- Duración
- 30 min
- Descripción
- Kevin and Noah are smoking up some BBQ Pulled Pork Sandwiches with Coleslaw; frying up a skillet of Creole Cabbage; and charcoal-grilling some Steak Sandwiches with Chimichurri Mayo.
- Subtítulo
- The Only Pulled Pork Recipe You'll Ever Need
- Géneros
- Cooking
- Temporada
- 1
- Episodio
- 5
Barbecue: Smoke Out
- Horario
- 22:30–23:00
- Duración
- 30 min
- Descripción
- Kevin and Noah smoke up some State Fair Turkey Legs; fry some skillet Chorizo & Eggs; smoke-and-fry some Buffalo Rib Tips; and cook up some Sriracha and Garlic-Butter Grilled Shrimp.
- Subtítulo
- These Smoked Turkey Legs are better than the State Fair
- Géneros
- Cooking
- Temporada
- 1
- Episodio
- 4
Barbecue: Smoke Out
- Horario
- 23:00–23:30
- Duración
- 30 min
- Descripción
- Kevin and Noah are smoking a humungous Thor's Hammer; cooking up some Catfish & Eggs for breakfast; making a Grilled Salsa Verde; and putting on a pot of Mezcal Charro Beans.
- Subtítulo
- Beef Shank is the New Brisket
- Géneros
- Cooking
- Temporada
- 1
- Episodio
- 1
Barbecue: Smoke Out
- Horario
- 23:30–00:00
- Duración
- 30 min
- Descripción
- We're cooking Smoked Oxtails; BBQ Oxtail Spaghetti; Cowboy Skillet Breakfast; Dirty Rice and Collard Greens.
- Subtítulo
- Southern Comfort: Oxtails, Collard Greens and Dirty Rice
- Géneros
- Cooking
- Temporada
- 2
- Episodio
- 2