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10 Episodes 2023 - 2023
Episode 1
Mon, Sep 25, 202323 mins
Chef Andrew Zimmern shares a genius 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. To compliment the richness of the meat, he serves the turkey legs with a bright, lemony carrot orzo and creamed greens topped with crunchy, cheesy breadcrumbs.
Episode 2
Mon, Oct 2, 202321 mins
Learn to make carne adobada with Andrew Zimmern's easy tips for butchering wild hog shoulder to braise with lots of chiles, vinegar and Mexican oregano in a dutch oven over an open fire. To complete the meal, chef Zimmern whips up a pot of cilantro lime rice and charred tomatillo salsa. Add bowls of guacamole, cotija cheese, jalapenos and onion for the ultimate taco spread.
Episode 3
Mon, Oct 9, 202321 mins
For pig roast perfection, chef Andrew Zimmern marinates a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a caja china, a wooden box that cooks the pig with downward convective heat. Pull the pork and serve it with a chopped sweet-and-sour Southern-style coleslaw and charred pineapple salsa-a spicy, acidic and sweet condiment that marries well with the unctuous meat.
Episode 4
Mon, Oct 16, 202321 mins
Chef Andrew Zimmern shares a simple trick for getting the most out of your marinade-char the meat first, stick in the marinade for 24 hours, then finish it low and slow over an open fire. It's the best way to treat a luxury cut like Bison tomahawk chops, served with a classic Tuscan bread salad and roasted eggplant topped with Calabrian chiles and ricotta cheese.
Episode 5
Mon, Oct 23, 202321 mins
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters-all three incredible, sustainable seafood options that are fun to forage. First up, chef Zimmern cooks a pot of creamy clam chowder with a fortified clam broth. Then, he shares a simple but impressive recipe for mussels fra diavolo-mussels cooked in a spicy tomato broth-served with lots of grilled bread to mop up the sauce. And finally, a classic way to enjoy oysters-raw with homemade mignonette and cocktail sauce.
Episode 6
Mon, Oct 30, 202321 mins
Chef Andrew Zimmern cooks one of his favorite recipes, braised squab with olives and vinegar, a perfect meal for a fall evening around the fire. He pairs this comfort food classic with homemade herbed gnocchi drenched in browned butter, and a simple apple and Manchego cheese salad.
Episode 7
Mon, Nov 6, 202321 mins
Learn how to break down and butcher a whole goat, utilizing the leg and back strap for a beautiful braised curry and saving some of the animal's offal for a delicious chef's snack on the grill. Chef Andrew Zimmern finishes the meal with a classic tomato and cucumber salad and rice pilaf with caramelized onions.
Episode 8
Mon, Nov 13, 202321 mins
In this thrilling episode, chef Andrew Zimmern breaks down a whole tuna and serves it three ways. Center cut tuna steaks are grilled and topped with a sweet and salty mustard miso sauce. Not wasting anything, he creates a beautiful tuna tartare from the odds and ends of the tuna trim. And finally, he poaches tuna belly for his take on a classic niçoise tuna salad with citrus dressing.
Episode 9
Mon, Nov 20, 202321 mins
In this thrilling episode, chef Andrew Zimmern breaks down a whole tuna and serves it three ways. Center cut tuna steaks are grilled and topped with a sweet and salty mustard miso sauce. Not wasting anything, he creates a beautiful tuna tartare from the odds and ends of the tuna trim. And finally, he poaches tuna belly for his take on a classic niçoise tuna salad with citrus dressing.
Episode 10
Mon, Nov 27, 202321 mins
The iconic Hawaiian plate lunch is an overloaded plate of delicious food, often comprised of two proteins, two starches, gravy and a fried egg. Andrew Zimmern reimagines this craveable meal with a hand-chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.