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Andrew Zimmern's Field to Fire
S1, EP3 "Crispy Sizzling Wild Hog"Andrew Zimmern cooks wild hog two ways, a sour and spicy pork vindaloo with meat from the leg, and a whole hog slow roasted over the open fire. Then he hits the water in Charleston, SC to make grilled redfish with crawfish sauce and lemon rice pilaf.
Andrew Zimmern's Field to Fire
S1, EP1 "Two Birds with One Fire"Andrew Zimmern grills up chukar partridge a la cacciatore and braises pheasant with mushrooms and wild rice.
Andrew Zimmern's Wild Game Kitchen
S2, EP2 "Boar Ragu and Blackened Steelhead"Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.
Andrew Zimmern's Wild Game Kitchen
S1, EP2 "Bison and Prosciutto-Wrapped Trout"Chef Andrew prepares a crave-able appetizer of bison tenderloin bites served with tamarind sauce and a classic Hunan peanut sauce. Then chef grills prosciutto-wrapped whole trout stuffed with lemon and herbs served with rice pilaf.
Andrew Zimmern's Wild Game Kitchen
S1, EP4 "Rabbit Tacos and Pheasant"Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce. He tops it off with a simple blended tomatillo salsa and fresh cilantro. Next, chef Zimmern cooks a comforting farmhouse meal of pheasant.
Andrew Zimmern's Wild Game Kitchen
S3, EP3 "A Whole Roasted Hog"For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
Andrew Zimmern's Field to Fire
S1, EP2 "Minnesota Fried Fish Plate"Andrew heads to the lake house for a Minnesota shore lunch of fried walleye with lemon sauce and charred greens.
Andrew Zimmern's Field to Fire
S1, EP4 "Grilled Fish with Crab Butter Sauce"Andrew fishes in a sunken sailboat structure outside of Charleston and grills a whole sheepshead served with a crab butter sauce and bitter greens salad. Then, he prepares duck two ways - braised in red wine with and slow roasted over an open fire.
Pati's Mexican Table
S9, EP3 "The Blessing and The Benefit"On the coast in Bahía Kino, local fishermen catch giant sea scallops. Then, in the mountain town of Matape, Nere, one of Sonora's few female butchers shares her wisdom with Pati.
Pati's Mexican Table
S9, EP4 "Carne Asada with La Familia"Pati learns that carne asada goes way beyond grilled meat in Sonora. It's an important weekly ritual that brings the whole family together.
Pati's Mexican Table
S9, EP5 "Flour Power"Pati tours one of Hermosillo's oldest flour mills and gets a lesson on making coyotas, a traditional dessert, at a local bakery. In her kitchen, Pati shares her take on a classic Sonoran recipe - a carne con chile burrito.
Pati's Mexican Table
S9, EP6 "Sonoran Family Favorites"Pati spends a day in the kitchen with her middle son, Sami, cooking recipes inspired by her travels in Sonora that she knows he'll love - beef and potato chimichangas, rice with lentils and caramelized onions, and an avocado and radish salad.
Pati's Mexican Table
S9, EP7 "Legends of the Sonoran Sea"Pati travels to Sonora's coast on the Sea of Cortez, where local legend Toño Contreras gives her a tour including shellfish on the beach, his restaurant Mariscos El Rey, and his home kitchen for some crave-worthy recipes.
Pati's Mexican Table
S9, EP8 "Super Sonoran"Pati makes three classic Sonoran recipes- a fish special called pescado zarandeado, a rich stew called gallina pinta, and a tasty dirty rice with clams. In Sonora, she visits vacation destination Puerto Peñasco.
Pati's Mexican Table
S9, EP9 "Cooking for the Crew"Pati prepares a true Sonoran feast for the crew - Sonora cheese soup, chicken in pecan and ancho chile sauce.
Pati's Mexican Table
S9, EP10 "Hacienda Ranch Food"Pati makes traditional tamales with corn, chiles, and cheese, and then for the main course, pork chops topped with a pickled grape salad. In Sonora, she visits a traditional hacienda, where she gets a true taste of Sonoran ranch food.
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