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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, 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
S4, EP1 "The Essence of Grill Culture"Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with an herb salad and charred miso sweet potatoes.
Andrew Zimmern's Wild Game Kitchen
S1, EP3 "Turkey Tenders and Salmon"Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast, pan-fried over an open fire. Served with cheese sauce and jalapeno-bacon wild rice. Then, cooks a simple meal of seared salmon and a side of crispy potatoes and onions.
Andrew Zimmern's Wild Game Kitchen
S5, EP3 "Venison Paillard and Hearty Hunter's Stew"Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.
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
S1, EP1 "Venison and Duck Gumbo"Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping.
Andrew Zimmern's Wild Game Kitchen
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.
Pati's Mexican Table
S12, EP2 "Guayabera World"In Tekit The Capital of the Guayabera Pati encounters a tale of sons going against their father's wishes to follow their own path. Pati meets a farmer's son who went against his father to build a family business making the iconic Guayabera shirts.
Pati's Mexican Table
S12, EP3 "The Best Tacos In Mérida"Pati explores the streets of Yucatán's capital, Mérida. She tries the best tacos in Mérida at Wayan'e. The aroma of freshly made cookies lures her to Dondé Fabric, where their globitos and bizcochitos are an important part of Mérida's mornings.
Pati's Mexican Table
S12, EP4 "An Underground Pit of Cochinita Pibil"Pati visits Chef Wilson Alonzo in his hometown of Halachó to prepare a traditional Cochinita Pibil in an underground pit. Pati helps Wilson prepare the achiote marinade, along with his grandmother who taught him traditional cooking.
Pati's Mexican Table
S12, EP5 "The Art of the Egg"Pati arrives in Motul, a town in the history books for Yucatán's once thriving henequén industry and for the egg dish Huevos Motuleños. Pati meets Doña Evelia, who put Motul back on the map with her world-famous recipe.
Pati's Mexican Table
S12, EP6 "Yucatán Meats"Temozón is the birthplace of Yucatán's signature smoked meat Carne Ahumada and everyone in town claims to have a relative who invented it. Pati strolls around town to try different versions of Carne Ahumada.
Pati's Mexican Table
S12, EP7 "The Famous Pastes of Spices"Pati returns to Mérida to meet sisters, Delia and Maria Elide, who love to cook and laugh and are famous for recados - pastes of spices and aromatic herbs that season Yucatecan foods. In Uxmal, she learns about ingredients that make recados unique.
Pati's Mexican Table
S12, EP8 "Mayan Gateway To The Underworld"No trip to Yucatán is complete without seeing a beautiful cenote, natural freshwater pools in caves. To learn more about Mayan communities, Pati visits Cenote Xocempich with lawyer Zoila Cen, who has dedicated her career to helping Mayan people.
Pati's Mexican Table
S12, EP9 "Yucatán's Most Unique Salts"An ingredient Pati constantly uses is salt and Yucatán has one of the most unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Felipe Perez takes Pati to the pink lakes where the salt is produced.