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10 Episodes 2025 - 2025
Episode 1
Sat, Jun 7, 2025
Andrew Zimmern creates a vibrant salad of roasted squid with fennel, cherry tomatoes, and endive in a lemon dressing. Then cook rustic-style grilled squid with breadcrumbs, chilies, and homemade aioli.
Episode 2
Sat, Jun 7, 2025
Andrew prepares guinea fowl in two ways: grilled with watercress and mustard and hazelnut vinaigrette, and roasted with Arabic spices, accompanied by pumpkin with harissa and eggplant purée with tahini.
Episode 3
Sat, Jun 14, 2025
Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and parmesan, and a rich, Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.
Episode 4
Sat, Jun 14, 2025
Andrew Zimmern elevates California halibut in two ways: grilled with Mediterranean accompaniments and traditional salt-crusted whole fish, paired with roasted vegetables and cream sauce.
Episode 5
Sat, Jun 21, 2025
Andrew 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.
Episode 6
Sat, Jun 21, 2025
Andrew explores Minnesota's forests for wild mushrooms. He creates a grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.
Episode 7
Sat, Jun 28, 2025
Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.
Episode 8
Sat, Jun 28, 2025
Andrew highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. He grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.
Episode 9
Sat, Jul 5, 2025
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 battle rice and a complex sambal.
Episode 10
Sat, Jul 5, 2025
Andrew makes chorizo with mussels, preserved lemon and white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions and mustard sauce.