Andrew Zimmern's Wild Game Kitchen
Game Day Fried Squab
![Logo de [EN] Tastemade Free](/media/channels/eec27f86-96b2-11f1-aae3-d45d64410970/logo){kind=logo}
Canal
[EN] Tastemade Free
AhoraEN VIVO
Andrew Zimmern's Wild Game Kitchen
The Most Underrated Game Bird
Goose, one of Andrew's favorite game birds, is prepared two ways: a French onion soup-style grilled breast sandwich with caramelized onions and melted cheese, and a whole bird, cured, roasted on a beer can, and served with an apple-fennel salad.
En curso
Andrew Zimmern's Wild Game Kitchen
How to Cook a Whole Pig at Home
Agenda del día
Lunes 7 de septiembre
Barbecue: Life of FireCatching Gulf Coast Redfish and Blue Crabs · Cooking23:40–00:08Barbecue: Life of FireSouth Carolina's Coastal Fish Grill · Cooking00:08–00:36Barbecue: Smoke OutBeef Shank is the New Brisket · Cooking00:36–01:04Barbecue: Smoke OutLouisiana Style Crawfish Boil · Cooking01:04–01:32Barbecue: Smoke OutSouthern Comfort: Oxtails, Collard Greens and Dirty Rice · Cooking01:32–02:00Barbecue: Smoke OutEvery Kind of Rib: Dino, Fried, Smoked, Grilled and Glazed · Cooking02:00–02:28Barbecue: Smoke OutWhy LA's Danger Dog is the Best Thing You'll Ever Eat · Cooking02:28–02:56Barbecue: Smoke OutThe Only Pulled Pork Recipe You'll Ever Need · Cooking02:56–03:24Barbecue: Smoke OutThese Smoked Turkey Legs are better than the State Fair · Cooking03:24–03:50Barbecue: Smoke OutThe Secret to World-Class Texas Brisket · Cooking03:50–04:16Barbecue: Smoke OutThe Smoke-Reverse-Seared Cowboy Ribeye · Cooking04:16–04:42Barbecue: Life of FireSanta Maria Style Sirloin Steak · Cooking04:42–05:08Barbecue: Life of FirePit-Cooked Chicken with Alabama White Sauce · Cooking05:08–05:34Barbecue: Life of FireWest Tennessee Whole Hog · Cooking05:34–06:00All Up In My GrillBeer Brats & BBQ Ribs · Cooking06:00–06:26All Up In My GrillBougie Badass Burgers · Cooking06:26–06:52All Up In My GrillLuxe Lobster & Prime Rib · Cooking06:52–07:18All Up In My GrillDeluxe Dogs with Crusted Corn & Potatoes · Cooking07:18–07:44All Up In My GrillYakitori and More-Y · Cooking07:44–08:10All Up In My GrillFamily-Friendly BBQ · Cooking08:10–08:36All Up In My GrillA Festive & Flavorful Christmas in July · Cooking08:36–09:02All Up In My GrillFeast of Killer Crab & Perfect Pork Belly · Cooking09:02–09:28All Up In My GrillKabob-alicious · Cooking09:28–09:54All Up In My GrillTandoor On The Grill · Cooking09:54–10:20All Up In My GrillSummer Seafood Smorgasbord · Cooking10:20–10:46All Up In My GrillTaco Like It's Hot · Cooking10:46–11:12All Up In My GrillGrilled Loco Moco and Huli Huli Chicken · Cooking11:12–11:38All Up In My GrillStreet Eats off the Grill · Cooking11:38–12:04Andrew Zimmern's Wild Game KitchenMediterranean Grilled Filets and Salt Crusted Halibut · Cooking12:04–12:30Andrew Zimmern's Wild Game KitchenYakitori-Style Skewers and Pheasant Flatbread · Cooking12:30–12:56Andrew Zimmern's Wild Game KitchenThe King of Open-Fire Paella · Cooking12:56–13:22Andrew Zimmern's Wild Game KitchenThe Essence of Grill Culture · Cooking13:22–13:48Andrew Zimmern's Wild Game KitchenSouthern Shrimp Skewers and Asian Crispy Rice · Cooking13:48–14:14Andrew Zimmern's Wild Game KitchenCrispy Duck Noodle Soup · Cooking14:14–14:40Andrew Zimmern's Wild Game KitchenVenison Paillard and Hearty Hunter's Stew · Cooking14:40–15:06Andrew Zimmern's Wild Game KitchenStriped Bass Crudo and Smoky Summer Succotash · Cooking15:06–15:32Andrew Zimmern's Wild Game KitchenWild Boar Feast: Chorizo with Mussels and Whole Roasted Leg · Cooking15:32–15:58Andrew Zimmern's Wild Game KitchenElk Tenderloin Tostadas and Grilled Rack of Ribs · Cooking15:58–16:24Andrew Zimmern's Wild Game KitchenGrilled Eggplant Caponata Toast and Crispy Squab Katsu · Cooking16:24–16:50Andrew Zimmern's Wild Game KitchenMinnesota's Foraged Mushroom Feast · Cooking16:50–17:16Andrew Zimmern's Wild Game KitchenWild Seafood Risotto · Cooking17:16–17:42Andrew Zimmern's Wild Game KitchenPoultry Perfection: Moroccan Spiced Guinea Hen with Charred Vegetables · Cooking17:42–18:08Andrew Zimmern's Wild Game KitchenThe Best Fish You're Not Eating · Cooking18:08–18:33Andrew Zimmern's Wild Game KitchenGrilled Yellowtail Collars & Filets with Miso Sauce · Cooking18:33–19:00Andrew Zimmern's Wild Game KitchenGame Day Fried Squab · Cooking19:00–19:28Andrew Zimmern's Wild Game KitchenThe Most Underrated Game Bird · Cooking19:28–19:56AhoraAndrew Zimmern's Wild Game KitchenHow to Cook a Whole Pig at Home · Cooking19:56–20:24Andrew Zimmern's Wild Game KitchenBison Brats & Grilled Kebabs on Flatbread · Cooking20:24–20:52Andrew Zimmern's Wild Game KitchenThe Best Fish You're Not Eating · Cooking20:52–21:20Andrew Zimmern's Wild Game KitchenGrilled Yellowtail Collars & Filets with Miso Sauce · Cooking21:20–21:48Andrew Zimmern's Wild Game KitchenGame Day Fried Squab · Cooking21:48–22:16Andrew Zimmern's Wild Game KitchenThe Most Underrated Game Bird · Cooking22:16–22:44Andrew Zimmern's Wild Game KitchenHow to Cook a Whole Pig at Home · Cooking22:44–23:12Andrew Zimmern's Wild Game KitchenBison Brats & Grilled Kebabs on Flatbread · Cooking23:12–23:40Andrew Zimmern's Wild Game KitchenThe Best Fish You're Not Eating · Cooking23:40–00:08
Barbecue: Life of Fire
- Horario
- 23:40–00:08
- Duración
- 28 min
- Descripción
- Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.
- Subtítulo
- Catching Gulf Coast Redfish and Blue Crabs
- Géneros
- Cooking
- Temporada
- 2
- Episodio
- 6
Barbecue: Life of Fire
- Horario
- 00:08–00:36
- Duración
- 28 min
- Descripción
- Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.
- Subtítulo
- South Carolina's Coastal Fish Grill
- Géneros
- Cooking
- Temporada
- 2
- Episodio
- 10
Barbecue: Smoke Out
- Horario
- 00:36–01:04
- Duración
- 28 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
- 01:04–01:32
- Duración
- 28 min
- Descripción
- It's Crawfish Boil Day on the show. Noah and Kev are making a gigantic Crawfish Boil; plus Smoked King Crab Legs; Grilled Rainbow Trout with Brown Butter and Grilled Lemon; and Kev's famous Red Beans and Rice.
- Subtítulo
- Louisiana Style Crawfish Boil
- Géneros
- Cooking
- Temporada
- 2
- Episodio
- 4
Barbecue: Smoke Out
- Horario
- 01:32–02:00
- Duración
- 28 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
Barbecue: Smoke Out
- Horario
- 02:00–02:28
- Duración
- 28 min
- Descripción
- It's Rib Day on BBQ Smokeout! Noah and Kev are cooking Dino Beef Ribs, Fried St. Louis Pork Ribs, Smoked Pork Spare Ribs with a Hennessey Glaze, and Smoke-Grilled Baby Backs. Plus we're making good old fashioned Dirty Cabbage.
- Subtítulo
- Every Kind of Rib: Dino, Fried, Smoked, Grilled and Glazed
- Géneros
- Cooking
- Temporada
- 2
- Episodio
- 3
Barbecue: Smoke Out
- Horario
- 02:28–02:56
- Duración
- 28 min
- Descripción
- Kevin & Noah make their twists on some L.A. outdoor classics: Backyard Burgers 2 Ways; Pit-Smoked Pollo Asado; Grilled Mexican Street Corn and Bacon-Wrapped Danger Dogs.
- Subtítulo
- Why LA's Danger Dog is the Best Thing You'll Ever Eat
- Géneros
- Cooking
- Temporada
- 1
- Episodio
- 3
Barbecue: Smoke Out
- Horario
- 02:56–03:24
- Duración
- 28 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
- 03:24–03:50
- Duración
- 26 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
- 03:50–04:16
- Duración
- 26 min
- Descripción
- Kevin and Noah are making brisket 3 ways! They're pit-smoking a classic Texas brisket; showing you how to gussy up a pot of Brisket Baked Beans; and making a charcoal-grilled Vietnamese Brisket Noodle Bowl with all the fixings.
- Subtítulo
- The Secret to World-Class Texas Brisket
- Géneros
- Cooking
- Temporada
- 1
- Episodio
- 2
Barbecue: Smoke Out
- Horario
- 04:16–04:42
- Duración
- 26 min
- Descripción
- It's Steak Day! We're making a Smoke-Reverse-Seared Cowboy Ribeye; Steak & Eggs; Carne Asada Tacos with Refried Beans and Charred Tomato Salsa; and a Grilled Pork Chop with a Peach Glaze.
- Subtítulo
- The Smoke-Reverse-Seared Cowboy Ribeye
- Géneros
- Cooking
- Temporada
- 2
- Episodio
- 5
Barbecue: Life of Fire
- Horario
- 04:42–05:08
- Duración
- 26 min
- Descripción
- Pat Martin travels to a picturesque cattle farm in California's Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.
- Subtítulo
- Santa Maria Style Sirloin Steak
- Géneros
- Cooking
- Temporada
- 1
- Episodio
- 10
Barbecue: Life of Fire
- Horario
- 05:08–05:34
- Duración
- 26 min
- Descripción
- Pat Martin travels to Decatur, Alabama to visit a storied institution of barbecue - Big Bob Gibson's. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.
- Subtítulo
- Pit-Cooked Chicken with Alabama White Sauce
- Géneros
- Cooking
- Temporada
- 1
- Episodio
- 5
Barbecue: Life of Fire
- Horario
- 05:34–06:00
- Duración
- 26 min
- Descripción
- Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.
- Subtítulo
- West Tennessee Whole Hog
- Géneros
- Cooking
- Temporada
- 1
- Episodio
- 1
All Up In My Grill
- Horario
- 06:00–06:26
- Duración
- 26 min
- Descripción
- Chef Dale Talde grills up summer favorites perfect for any backyard BBQ. Cheddar beer brats in a pretzel bun, BBQ lamb ribs with Chinese mustard sauce, watermelon lime soju punch, & warm donuts with grilled strawberries & whipped cream for dessert.
- Subtítulo
- Beer Brats & BBQ Ribs
- Géneros
- Cooking
- Temporada
- 3
- Episodio
- 1
All Up In My Grill
- Horario
- 06:26–06:52
- Duración
- 26 min
- Descripción
- Chef Dale Talde brings your basic burgers to a new level with his dry-aged beef burger with potatoes and truffle Dijon mayo, a part-beef part-pork belly burger with cheddar & an egg, and lastly a crispy mushroom tortilla burger with salsa & cheese.
- Subtítulo
- Bougie Badass Burgers
- Géneros
- Cooking
- Temporada
- 3
- Episodio
- 2
All Up In My Grill
- Horario
- 06:52–07:18
- Duración
- 26 min
- Descripción
- Chef Dale Talde pulls out all the stops for this daddy-sized dinner. He grills up prime rib with herb & horseradish crust, lobster & chili sauce American, charred green beans with garlic tahini, and cheddar-stuffed parker house rolls.
- Subtítulo
- Luxe Lobster & Prime Rib
- Géneros
- Cooking
- Temporada
- 3
- Episodio
- 4
All Up In My Grill
- Horario
- 07:18–07:44
- Duración
- 26 min
- Descripción
- Chef Dale Talde puts a modern spin on a classic All-American cookout with his loaded hot dogs, spiced smashed potato salad, chorizo & corn nut crusted corn, and bangin' banana pudding pops. Sparklers out for this spread!
- Subtítulo
- Deluxe Dogs with Crusted Corn & Potatoes
- Géneros
- Cooking
- Temporada
- 3
- Episodio
- 6
All Up In My Grill
- Horario
- 07:44–08:10
- Duración
- 26 min
- Descripción
- Don't sleep on grilled chicken, especially if it's Chef Dale night to cook! He's serving up Japanese style yakitori three ways, from spicy to sweet to zesty, with crispy rice, and of course he adds his own flair to these delicious skewered snacks.
- Subtítulo
- Yakitori and More-Y
- Géneros
- Cooking
- Temporada
- 4
- Episodio
- 2
All Up In My Grill
- Horario
- 08:10–08:36
- Duración
- 26 min
- Descripción
- Chef Dale Talde creates a tasty menu that kids & parents alike will love! Apple pancakes with coconut brown butter syrup, grilled cheese & tomato soup, cheesy chicken parm, and a sticky s'mores dessert round out the full day of deliciousness.
- Subtítulo
- Family-Friendly BBQ
- Géneros
- Cooking
- Temporada
- 3
- Episodio
- 14
All Up In My Grill
- Horario
- 08:36–09:02
- Duración
- 26 min
- Descripción
- Chef Dale Talde grills smoked ham and pineapple praline sliders, sweet potatoes with soy maple bacon, eggplant with labneh and cranberries, a holiday mezze plate and a grilled coquito cocktail.
- Subtítulo
- A Festive & Flavorful Christmas in July
- Géneros
- Cooking
- Temporada
- 3
- Episodio
- 10
All Up In My Grill
- Horario
- 09:02–09:28
- Duración
- 26 min
- Descripción
- Chef Dale Talde prepares a finger food feast with char grilled chili crab, spiced adobo potatoes, grilled pork belly, & sofrito stuffed branzino all served on a bed of rice over banana leaves. Call your friends - this is a feast that will feed many!
- Subtítulo
- Feast of Killer Crab & Perfect Pork Belly
- Géneros
- Cooking
- Temporada
- 3
- Episodio
- 3
All Up In My Grill
- Horario
- 09:28–09:54
- Duración
- 26 min
- Descripción
- Dale skewers ribeye, salmon, smoky eggplant dip, and grilled peaches. Food on sticks never tasted better!
- Subtítulo
- Kabob-alicious
- Géneros
- Cooking
- Temporada
- 5
- Episodio
- 5
All Up In My Grill
- Horario
- 09:54–10:20
- Duración
- 26 min
- Descripción
- Dale fires up the tandoor grill, turning out juicy chicken thighs, smoky shrimp with Old Bay yogurt, crispy cauliflower, and a silky mango lassi dessert topped with crunchy candied pistachios. Tandoori done right!
- Subtítulo
- Tandoor On The Grill
- Géneros
- Cooking
- Temporada
- 5
- Episodio
- 4
All Up In My Grill
- Horario
- 10:20–10:46
- Duración
- 26 min
- Descripción
- Chef Dale Talde gets his beach vibes going with a grilled shrimp & lobster cocktail, clams with lemon breadcrumbs, a killer grilled king crab with burnt citrus butter, and a chilled mango frozen daiquiri. Don't you dare miss this beach party!
- Subtítulo
- Summer Seafood Smorgasbord
- Géneros
- Cooking
- Temporada
- 3
- Episodio
- 5
All Up In My Grill
- Horario
- 10:46–11:12
- Duración
- 26 min
- Descripción
- Taco night, Dale-style! Puffy al pastor tacos stuffed with pineapple-chile pork, grilled chicken pipian with charred tomato sauce, crispy street corn ribs, and dulce de leche empanadas. Taco Tuesday who?
- Subtítulo
- Taco Like It's Hot
- Géneros
- Cooking
- Temporada
- 5
- Episodio
- 6
All Up In My Grill
- Horario
- 11:12–11:38
- Duración
- 26 min
- Descripción
- The options are plentiful when Chef Dale smothers grilled Loco Moco with a mushroom gravy, salty and sweet Huli Huli Chicken with charred pineapple, and healthy scoops of Tuna Water Chestnut poke or mac salad.
- Subtítulo
- Grilled Loco Moco and Huli Huli Chicken
- Géneros
- Cooking
- Temporada
- 4
- Episodio
- 6
All Up In My Grill
- Horario
- 11:38–12:04
- Duración
- 26 min
- Descripción
- Japan, Thailand, Turkey, and Mexico street foods inspire Dale to grill with dynamically preparing Chili-Cuman Lamb Mushroom sticks, Grilled pork and shrimp shumai, and scallion pancakes with brown butter labneh.
- Subtítulo
- Street Eats off the Grill
- Géneros
- Cooking
- Temporada
- 4
- Episodio
- 7
Andrew Zimmern's Wild Game Kitchen
- Horario
- 12:04–12:30
- Duración
- 26 min
- Descripción
- Andrew Zimmern elevates California halibut, first with grilled fillets on saffron labneh with romesco and roasted cabbage. Then, he demonstrates a classic salt-crusted whole halibut, served with whole roasted cauliflower and a rich cream sauce.
- Subtítulo
- Mediterranean Grilled Filets and Salt Crusted Halibut
- Géneros
- Cooking
- Temporada
- 5
- Episodio
- 4
Andrew Zimmern's Wild Game Kitchen
- Horario
- 12:30–12:56
- Duración
- 26 min
- Descripción
- Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.
- Subtítulo
- Yakitori-Style Skewers and Pheasant Flatbread
- Géneros
- Cooking
- Temporada
- 4
- Episodio
- 5
Andrew Zimmern's Wild Game Kitchen
- Horario
- 12:56–13:22
- Duración
- 26 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
- 13:22–13:48
- Duración
- 26 min
- Descripción
- Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with a herb salad and charred miso sweet potatoes.
- Subtítulo
- The Essence of Grill Culture
- Géneros
- Cooking
- Temporada
- 4
- Episodio
- 1
Andrew Zimmern's Wild Game Kitchen
- Horario
- 13:48–14:14
- Duración
- 26 min
- Descripción
- Andrew Zimmern grills beloved shrimp in two distinct ways. He starts with jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly. Then, he creates Asian-inspired shrimp, served over crispy basmati rice and a complex sambal.
- Subtítulo
- Southern Shrimp Skewers and Asian Crispy Rice
- Géneros
- Cooking
- Temporada
- 5
- Episodio
- 9
Andrew Zimmern's Wild Game Kitchen
- Horario
- 14:14–14:40
- Duración
- 26 min
- Descripción
- Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and a squeeze of lime.
- Subtítulo
- Crispy Duck Noodle Soup
- Géneros
- Cooking
- Temporada
- 4
- Episodio
- 8
Andrew Zimmern's Wild Game Kitchen
- Horario
- 14:40–15:06
- Duración
- 26 min
- Descripción
- Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and Parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.
- Subtítulo
- Venison Paillard and Hearty Hunter's Stew
- Géneros
- Cooking
- Temporada
- 5
- Episodio
- 3
Andrew Zimmern's Wild Game Kitchen
- Horario
- 15:06–15:32
- Duración
- 26 min
- Descripción
- Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with a herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.
- Subtítulo
- Striped Bass Crudo and Smoky Summer Succotash
- Géneros
- Cooking
- Temporada
- 4
- Episodio
- 7
Andrew Zimmern's Wild Game Kitchen
- Horario
- 15:32–15:58
- Duración
- 26 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
- 15:58–16:24
- Duración
- 26 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
Andrew Zimmern's Wild Game Kitchen
- Horario
- 16:24–16:50
- Duración
- 26 min
- Descripción
- Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.
- Subtítulo
- Grilled Eggplant Caponata Toast and Crispy Squab Katsu
- Géneros
- Cooking
- Temporada
- 4
- Episodio
- 6
Andrew Zimmern's Wild Game Kitchen
- Horario
- 16:50–17:16
- Duración
- 26 min
- Descripción
- Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.
- Subtítulo
- Minnesota's Foraged Mushroom Feast
- Géneros
- Cooking
- Temporada
- 5
- Episodio
- 6
Andrew Zimmern's Wild Game Kitchen
- Horario
- 17:16–17:42
- Duración
- 26 min
- Descripción
- Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.
- Subtítulo
- Wild Seafood Risotto
- Géneros
- Cooking
- Temporada
- 4
- Episodio
- 9
Andrew Zimmern's Wild Game Kitchen
- Horario
- 17:42–18:08
- Duración
- 26 min
- Descripción
- Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée.
- Subtítulo
- Poultry Perfection: Moroccan Spiced Guinea Hen with Charred Vegetables
- Géneros
- Cooking
- Temporada
- 5
- Episodio
- 2
Andrew Zimmern's Wild Game Kitchen
- Horario
- 18:08–18:33
- Duración
- 25 min
- Descripción
- Andrew takes on "little fish, big fish," cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain.
- Subtítulo
- The Best Fish You're Not Eating
- Géneros
- Cooking
- Temporada
- 6
- Episodio
- 1
Andrew Zimmern's Wild Game Kitchen
- Horario
- 18:33–19:00
- Duración
- 27 min
- Descripción
- Andrew cooks yellowtail two ways: grilled collars with a sweet, savory Filipino-inspired adobo sauce, and grilled filets with miso sauce, shiso butter, and charred vegetables. A lesson in using the whole fish and getting more from every cut.
- Subtítulo
- Grilled Yellowtail Collars & Filets with Miso Sauce
- Géneros
- Cooking
- Temporada
- 6
- Episodio
- 2
Andrew Zimmern's Wild Game Kitchen
- Horario
- 19:00–19:28
- Duración
- 28 min
- Descripción
- Andrew gives squab the game-day treatment with two bold recipes: crispy Buffalo-style fried squab with blue cheese and ranch, and red chile grilled squab taquitos with green tomatillo salsa, cotija and crema.
- Subtítulo
- Game Day Fried Squab
- Géneros
- Cooking
- Temporada
- 6
- Episodio
- 6
Andrew Zimmern's Wild Game Kitchen
- Horario
- 19:28–19:56
- Duración
- 28 min
- Descripción
- Goose, one of Andrew's favorite game birds, is prepared two ways: a French onion soup-style grilled breast sandwich with caramelized onions and melted cheese, and a whole bird, cured, roasted on a beer can, and served with an apple-fennel salad.
- Subtítulo
- The Most Underrated Game Bird
- Géneros
- Cooking
- Temporada
- 6
- Episodio
- 3
Andrew Zimmern's Wild Game Kitchen
- Horario
- 19:56–20:24
- Duración
- 28 min
- Descripción
- Andrew tackles suckling pig with two recipes-his take on a three-cup braise with soy, rice wine, and sesame oil, served with plancha fried rice, and a whole pig roasted over open fire and pulled for Philly-style pork sandwiches with broccoli rabe.
- Subtítulo
- How to Cook a Whole Pig at Home
- Géneros
- Cooking
- Temporada
- 6
- Episodio
- 4
Andrew Zimmern's Wild Game Kitchen
- Horario
- 20:24–20:52
- Duración
- 28 min
- Descripción
- Andrew butchers a whole bison leg before diving in to grinding meat for bison brats, grilling them up and topping with homemade spicy mustard. Then, he grills Middle Eastern-inspired kebabs to serve over flatbread for a feast built for sharing.
- Subtítulo
- Bison Brats & Grilled Kebabs on Flatbread
- Géneros
- Cooking
- Temporada
- 6
- Episodio
- 5
Andrew Zimmern's Wild Game Kitchen
- Horario
- 20:52–21:20
- Duración
- 28 min
- Descripción
- Andrew takes on "little fish, big fish," cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain.
- Subtítulo
- The Best Fish You're Not Eating
- Géneros
- Cooking
- Temporada
- 6
- Episodio
- 1
Andrew Zimmern's Wild Game Kitchen
- Horario
- 21:20–21:48
- Duración
- 28 min
- Descripción
- Andrew cooks yellowtail two ways: grilled collars with a sweet, savory Filipino-inspired adobo sauce, and grilled filets with miso sauce, shiso butter, and charred vegetables. A lesson in using the whole fish and getting more from every cut.
- Subtítulo
- Grilled Yellowtail Collars & Filets with Miso Sauce
- Géneros
- Cooking
- Temporada
- 6
- Episodio
- 2
Andrew Zimmern's Wild Game Kitchen
- Horario
- 21:48–22:16
- Duración
- 28 min
- Descripción
- Andrew gives squab the game-day treatment with two bold recipes: crispy Buffalo-style fried squab with blue cheese and ranch, and red chile grilled squab taquitos with green tomatillo salsa, cotija and crema.
- Subtítulo
- Game Day Fried Squab
- Géneros
- Cooking
- Temporada
- 6
- Episodio
- 6
Andrew Zimmern's Wild Game Kitchen
- Horario
- 22:16–22:44
- Duración
- 28 min
- Descripción
- Goose, one of Andrew's favorite game birds, is prepared two ways: a French onion soup-style grilled breast sandwich with caramelized onions and melted cheese, and a whole bird, cured, roasted on a beer can, and served with an apple-fennel salad.
- Subtítulo
- The Most Underrated Game Bird
- Géneros
- Cooking
- Temporada
- 6
- Episodio
- 3
Andrew Zimmern's Wild Game Kitchen
- Horario
- 22:44–23:12
- Duración
- 28 min
- Descripción
- Andrew tackles suckling pig with two recipes-his take on a three-cup braise with soy, rice wine, and sesame oil, served with plancha fried rice, and a whole pig roasted over open fire and pulled for Philly-style pork sandwiches with broccoli rabe.
- Subtítulo
- How to Cook a Whole Pig at Home
- Géneros
- Cooking
- Temporada
- 6
- Episodio
- 4
Andrew Zimmern's Wild Game Kitchen
- Horario
- 23:12–23:40
- Duración
- 28 min
- Descripción
- Andrew butchers a whole bison leg before diving in to grinding meat for bison brats, grilling them up and topping with homemade spicy mustard. Then, he grills Middle Eastern-inspired kebabs to serve over flatbread for a feast built for sharing.
- Subtítulo
- Bison Brats & Grilled Kebabs on Flatbread
- Géneros
- Cooking
- Temporada
- 6
- Episodio
- 5
Andrew Zimmern's Wild Game Kitchen
- Horario
- 23:40–00:08
- Duración
- 28 min
- Descripción
- Andrew takes on "little fish, big fish," cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain.
- Subtítulo
- The Best Fish You're Not Eating
- Géneros
- Cooking
- Temporada
- 6
- Episodio
- 1