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Hardcore Carnivore
S1, EP9 "South Texas Deer Capture"Jess visits the East Foundation in South Texas to participate in a fast-paced, yet careful and methodical deer capture.
Struggle Meals
S4, EP8 "Crunchy"Reaching textural nirvana is never easy, but Frankie explores several ways to achieve the perfect crunch in his dishes, both savory and sweet. Add this elusive element to your recipes without adding cost to your budget.
Struggle Meals
S4, EP9 "A Cruciferous Delicious Time"No veggie family packs the same nutritious punch as the cruciferous family, and with a shelf life this long, they've become a fixture in Frankie's meal rotation. These delicious and easy-to-make recipes will win everyone over in no time.
Struggle Meals
S4, EP10 "5-Ingredient Recipes"These five-ingredient recipes are anything but boring; with a few pantry staples, these simple weeknight meals will be on the table in no time.
Struggle Meals
S3, EP1 "Game Day"Frankie throws a game day party for under $25. Game days aren't for dinner parties but they are a day for some fan-favorite finger foods, especially those you can make in advance. Frankie makes three no-fuss appetizers.
Struggle Meals
S3, EP2 "Winter Is Here"The struggle is real, but it doesn't mean your food has to suffer. Chef Frankie Celenza shows you how to make delicious meals that won't break the bank.
Struggle Meals
S3, EP4 "Beans Beans Beans"Dried beans are affordable and healthy to prepare. Frankie will teach the basics of preparing beans from scratch while making tasty recipes. We also take a field trip to the grocery store to shop the bulk aisle. They're also good for your heart.
Struggle Meals
S3, EP5 "Rent Week"It's that time, the first of the month, when you spend your whole paycheck on rent and bills. Your fridge looks pretty sad and the grocery budget is low. Frankie cooks up some go-to pantry meals and also teaches us how to better prepare for this.
Andrew Zimmern's Wild Game Kitchen
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.
Andrew Zimmern's Wild Game Kitchen
S5, EP2 "Poultry Perfection: Moroccan Spiced Guinea Hen with Charred Vegetables"Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée.
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 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 Wild Game Kitchen
S3, EP9 "Tuna 101: Grilled, Poached and Raw"Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
Andrew Zimmern's Wild Game Kitchen
S5, EP1 "Grilled Squid Salad and Crispy Squid on the Plancha"Andrew Zimmern creates a vibrant salad where grilled squid is served with shaved fennel, cherry tomatoes, endive, and a lemon dressing. Then, Andrew shares his country-style squid on the plancha with fresh breadcrumbs, chilies, and a homemade aioli.
Andrew Zimmern's Wild Game Kitchen
S4, EP9 "Wild Seafood Risotto"Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.
Andrew Zimmern's Wild Game Kitchen
S2, EP3 "Quail Noodle Salad and Antelope Stew"Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.