Watch S3, EP5: Creamy Clam Chowder and Mussels in Spicy Tomato Sauce for $0 Today
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
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S3, EP10 "Hawaiian Plate Lunch"
Andrew Zimmern reimagines the Hawaiian plate lunch 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.
S3, EP8 "Nashville Hot Pheasant and 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.
S3, EP5 "Creamy Clam Chowder and Mussels in Spicy Tomato Sauce"
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
S3, EP4 "Bison Tomahawk Chop with Italian-style Eggplant and Panzanella"
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
S4, EP10 "Holy Mackerel!"
Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled frisée, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.
S4, EP9 "Wild Seafood Risotto"
Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.
S4, EP8 "Crispy Duck Noodle Soup"
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 squeeze of lime.
S4, EP7 "Striped Bass Crudo and Smoky Summer Succotash"
Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.
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