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All Up In My Grill
S5, EP7 "Pizza-Town"Dale reinvents pizza night: grilled pizza bagels loaded with pepperoni, mozzarella-stuffed penne vodka pie, a massive grilled chop salad, and olive oil cake with burnt orange caramel. Pizza goals achieved.
All Up In My Grill
S4, EP5 "World of Burgers!"It's burger day! Chef Dale tackles three classics with a full flavor spin. Game changing Pho Burgers with bone marrow, toasted milk bread Ahi Tuna patty melts, and Chori Pan Burgers with a fried egg and shrimp chips.
All Up In My Grill
S5, EP8 "Thanksgiving On The Grill"Thanksgiving goes to the grill with Chef Dale-juicy spatchcock turkey, grilled sage-cornbread stuffing, smoked green bean casserole, and pumpkin donut bread pudding drenched in bourbon brown butter sauce.
All Up In My Grill
S2, EP7 "New Orleans-Style Shrimp & Oysters"Chef Dale Talde brings us to the bayou as he creates a NOLA-inspired menu complete with Chargrilled Oysters, Black Pepper Shrimp Po'boys, finishes it off with Bananas Foster, and washes it all down with a Fruity Grilled Hurricane.
Jamie Oliver's Feasts for Less
S1, EP1 "Hearty Chicken Pot Pie and French Toast Crumpets with Bacon"From a cosy chicken hotpot with braised cabbage to cheesy French-toast crumpets with smashed peas and bacon, a quick, aromatic fish curry, and a golden pear & almond cake with orange drizzle, Jamie proves simple ingredients really can shine.
Jamie Oliver's Feasts for Less
S1, EP2 "Caprese Chicken Burgers and Pork and Fennel Ragu"From crispy, herby Caprese chicken burgers to golden spinach pies, creamy pork & fennel ragù with fresh pappardelle, and a comforting tinned peach cobbler with fruit-rippled cream, Jamie proves budget-friendly cooking can be utterly delicious.
Jamie Oliver's Feasts for Less
S1, EP3 "Homemade Bagels with Egg Salad and Cherry Chocolate Mousse"Jamie's Thai red chicken & squash traybake uses clever tips to get more for your money, a sardine puttanesca proves budget doesn't mean basic, a bagel recipe creates a low-cost lunch and his cherry chocolate mousse is a little bit of low-cost luxury.
Jamie Oliver's Feasts for Less
S1, EP4 "Creamy Broccoli & Blue Cheese Gnocchi and Beef & Potato Pasties"With inspiration to make everyday ingredients into feasts for less, Jamie shares his version of beef & potato pasties, a homemade gnocchi using leftover cheese, fish cakes made from the store cupboard and a retro dessert brought bang up to date.
Jamie Oliver's Feasts for Less
S1, EP6 "Gnarly Celeriac Skewers and Cozy Tomato Soup"Jamie wraps up the series with a gnarly celeriac skewer & flatbread feast, a hearty spiced cauliflower bake complete with edible lid, a steaming winter chilli that's good for your health and for your wallet and two delicious ways to elevate lunch.
Jamie Oliver: Cooking for Less
S1, EP1 "Stove Top Pizza with Caramelized Onions and Peppers"Jamie makes super-simple stuffed chicken thighs and a pizza that doesn't need the oven on. He turns the humble pancake into a showstopping stack of spinach, ham and cheesy gorgeousness.
Andrew Zimmern's Wild Game Kitchen
S4, EP2 "Back to Our Caveman Roots"Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and Parmesan.
Andrew Zimmern's Wild Game Kitchen
S4, EP3 "Tailgate Tacos and Bison Bolognese"Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.
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
S4, EP4 "Grilled Rabbit with Panzanella Salad"Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
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
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.