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Andrew Zimmern's Wild Game Kitchen
S2, EP1 "Boar Ribs and Shrimp and Grits"Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.
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, 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 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.
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 Wild Game Kitchen
S2, EP5 "Chicken Fried Deer and Creole Halibut"Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.
Andrew Zimmern's Wild Game Kitchen
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.
Andrew Zimmern's Wild Game Kitchen
S2, EP4 "Roasted Goose and Striped Bass"Chef Zimmern cooks his version of Peking-style goose. Next, Chef Zimmern cooks a meal of striped bass.
Andrew Zimmern's Field to Fire
S1, EP5 "Wild Game Sunday Gravy"Andrew cooks up fried gar balls with a sweet and sour dipping sauce and utilizes the lean nilgai meat to make the ultimate Italian-style Sunday gravy, with homemade sausage, rolled braciole and red sauce, served over polenta.
Barbecue: Life of Fire
S1, EP6 "Greek Spit Roast Lamb"Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.
Barbecue: Life of Fire
S1, EP8 "Red Curry Braised Pork with Mustard Greens"Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.
Barbecue: Life of Fire
S1, EP7 "South Carolina Peach-Glazed Ribs with Rice Middlins"When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.
Barbecue: Life of Fire
S1, EP3 "Barbecued Pork Steak"Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm, learn about their operations, and grill up a less desired, but no less delicious, cut of hog - pork steaks.
Barbecue: Life of Fire
S1, EP2 "Live Fire Whole Trout"Pat Martin heads to the Cherokee National Forest for a day of fly fishing with an old friend, and to cook up their fresh catch over the campfire.
Barbecue: Life of Fire
S1, EP4 "Hickory Smoked Virginia Ham & Mint Juleps"Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Barbecue: Life of Fire
S1, EP9 "Bluefin Tuna Collars with Chili Pickle Relish"Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.
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