Watch S3, EP7: Goat Curry with Rice Pilaf and Carmelized Onions for $0 Today
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
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S4, EP5 "Yakitori-Style Skewers and Pheasant Flatbread"
Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.
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.
S4, EP6 "Grilled Eggplant Caponata Toast and Crispy Squab Katsu"
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.
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, 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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