Andrews Recipes

Acorn Squash Gnocchi with Brown Butter and Sage

andrew.zimmern — Mon, 22 Sep 2008 08:12:07 -0500

I get so excited when fall rolls around, when it is time to break out a whole new set flavors. Here's a great way to use up some the hard squashes that are abundant at this time of year.

Almejas

andrew.zimmern — Wed, 09 Jul 2008 15:17:42 -0500

The yield claims 36, but this is for 36 pieces. Depending on other appetizers you may be serving, or if you are serving these clams for a first course - feel free to adjust accordingly.

Almond and Orange Cake with Poached Plum Compote

andrew.zimmern — Thu, 16 Aug 2007 16:05:55 -0500

This combination of cake and compote makes for a warm, spice heavy dessert.

Almond Cake with Sherry Crème Fraiche Whipped Cream

andrew.zimmern — Tue, 18 Dec 2007 21:05:01 -0600

In Spain, these little cakes are part of every Christmas season table. They are moist and reek of chewy, meringue-y, almond-y goodness. And best of all, these freeze beautifully. They are the ideal little tea cake.

You'll love them.

Apple and Brown Sugar Muffins

andrew.zimmern — Fri, 14 Sep 2007 15:38:50 -0500

Here is a great recipe for the end of apple season, as many of us get tired of eating them out of hand, and need a way to utilize all the apples in the fridge that have seen some better days. Many of the late-season apples are perfect to use for this delicious muffin; almost any will work.

Make an extra batch, these don't last long on the kitchen counter.

Apple Cider Roasted Pork Shoulder

andrew.zimmern — Tue, 24 Jul 2007 12:17:24 -0500

Pork shoulder was made for braising. Apples were made for pork. If you enjoy slow braised pork and the warming touch of apples, this recipe was made for you.

Apple Crumb Cake

andrew.zimmern — Thu, 10 Jul 2008 13:16:23 -0500

Check out my tips on using apples for cooking.

Apple Sauce

andrew.zimmern — Thu, 10 Jul 2008 13:26:52 -0500

Use as a condiment for grilled pork or chicken, in apple desserts like cakes and charlottes or for spoon eating.

Check out my tips on using apples for cooking.

Aromatic Prawn Explosion

andrew.zimmern — Wed, 09 Jul 2008 15:26:41 -0500

The yield claims 14, but this is for 14 pieces. Depending on other appetizers you may be serving, or if you are serving these clams for a first course - feel free to adjust accordingly.

Asopao de Pollo (Chicken and Rice Stew)

andrew.zimmern — Wed, 01 Aug 2007 17:18:21 -0500

Nothing beats braised chicken in the spring and this killer version of the Caribbean asopao, a dish that is served all over the region from island to island, is one of my favorites. Serve it with a great chopped vegetable salad and a plate of sliced avocado, some lime wedges, and some corn tortillas for good measure.

Asparagus in Black Bean Sauce

andrew.zimmern — Thu, 05 Jul 2007 16:05:42 -0500

I don't know about you, but I need a guilty pleasure I don't have to feel so bad about. Asparagus is a great vegetable, especially when tossed in a great sauce like black bean.

Asparagus Vichyssoise with Tarragon

andrew.zimmern — Mon, 21 Jul 2008 10:27:35 -0500

I just got back from Africa and after 3 weeks living with tribes in East Africa I am dying to hit my local farmstands with my son. Asparagus ends, or frozen fresh stuff from the end of the season might be taking up space in your fridge and if so, try this cold soup. We love it in our house, its rich, but fantastic. One thing I learned in Africa that I am going to start doing this weekend is a peanut and sesame table condiment that I saw every night in Uganda.

Take a cup of toasted sesame seeds, and a cup of roasted peanuts (they are called groundnuts, but go by "G nuts") and grind them in a food processor with 2T of water to get it to a nice paste. Then serve it as a condiment with grilled vegetables and meats, along with a bowl of lime sections and some chopped fresh chiles. It is awesome.

Bacon and Onion Tart

andrew.zimmern — Wed, 16 Jul 2008 14:31:04 -0500

Baked Clams

andrew.zimmern — Wed, 03 Mar 2010 12:57:22 -0600

These clams are a crowd pleasing appetizer to set out before the main course. Serve them up with a great wine.

Baked Clams

andrew.zimmern — Fri, 14 Sep 2007 13:30:23 -0500

Not everyone loves big fat Atlantic surf clams. Salty, chewy, and briny in the extreme, there is nothing better eaten raw, though very few are sold for that purpose in the part of the country where I live, Minnesota. I like to take fresh large cherrystone clams about 2 inches high and about 3 inches across and shuck them, serving them on the half shell with buttered toast and a sturdy cocktail sauce, a big pile of sliced lemons at my elbow. I use smaller clams for pasta (the smaller size are called littlenecks) and every once in a while I crave a good stuffie. Stuffies are what New Englanders call these fabulous baked clams that are the end result of the recipe below. Heaven.

Baked Phyllo Briks with Lamb

andrew.zimmern — Thu, 16 Jul 2009 10:30:39 -0500

This is a great Moroccan lamb dish make in the fall and winter.

Bang Bang Chicken

andrew.zimmern — Tue, 12 Jan 2010 11:40:57 -0600

This dish is so easy you can pre-roast your chicken or cheat a little and buy it from a local rotisserie.

Barbecued Pulled Beef Brisket

andrew.zimmern — Thu, 10 Jul 2008 11:17:52 -0500

Use the recipe for BBQ sauce here.

Barbecued Pulled Pork

andrew.zimmern — Tue, 01 Sep 2009 12:00:14 -0500

Serve with coleslaw, corn, great buns and you're set.

Basic One Step, No Clarifying Necessary Chicken Stock

andrew.zimmern — Mon, 01 Oct 2007 15:59:30 -0500

Here is my basic recipes for chicken stock. I recommend making this whenever you have down time at home. Don't be daunted by how long this recipe takes, the majority of cooking happens in the pot over a few hours and requires little maintenance.

When you are finished, don’t fret about what to do with as much stock as you’ll end up with. After letting it cool, divide the stock into freezer bags for recipes throughout fall and winter. If you use chicken stock often, keep in ice cube trays for an easy tablespoon here or there, to deglaze a pan or add flavor to rice dishes.

SKILLS USED:
Washing Leeks
Smashed Garlic
Mirepoix - Onion, Carrots & Celery

Bayou Teche Crayfish Gumbo

andrew.zimmern — Wed, 03 Mar 2010 11:08:04 -0600

Ever been intimidated by making gumbo? This is an easy recipe to try out for first timers.

BBQ Sauce

andrew.zimmern — Wed, 09 Jul 2008 15:34:59 -0500

This sauce goes great with pulled beef brisket.

BBQ Shrimp

andrew.zimmern — Thu, 23 Jul 2009 11:41:18 -0500

Be sure to use shrimp with their heads on for this dish. That’s where all the flavor is!
Serve with plenty of crusty bread for soaking up all the sauce.

Beef and Lemongrass Skewers - 2 Ways

andrew.zimmern — Fri, 25 May 2007 15:40:35 -0500

Here are two more reasons to break out the grill and get cooking. Use a nice fatty piece of sirloin and try them both. Whichever recipe you choose, you will want to use the peanut sauce, which I use most often when I grill ginger-and-garlic–marinated chicken at home, but I LOVE with the beef skewers. Make lots of sauce—you’ll end up using it on everything, trust me.

(Yield and preparation time are for each recipe, double if preparing both.)

Beef Broth

andrew.zimmern — Thu, 23 Jul 2009 10:39:35 -0500

Use this beef stock to make some serious Borscht.

Beef Carpaccio with Mushroom Salad

andrew.zimmern — Thu, 10 Jul 2008 12:05:35 -0500

This will serve 4-6 people as a first course, or it can make 24-30 canapes.

Beet and Cabbage Borscht (with Beef)

andrew.zimmern — Fri, 13 Jun 2008 12:51:49 -0500

Short ribs are cut from the 12 ribs that extend from the back toward the belly and are found in the primal areas such as the plate, rib, chuck and brisket. Butchers usually don’t distinguish what section of the steer the ribs are cut from. English style short ribs are cut parallel to the rib bone and between each rib, they are short and rectangular and may be sold boneless. Flanken style ribs are cut across the rib bones. Short ribs are fatty, and should be trimmed before cooking. Because they are from a working part of the steer, they require long term slow cooking to void the rib of unwanted fat and to tenderize the meat. The effort is well worth it.

This recipes utilizes this fantastic cut in a hearty soup.

Belgian Beef Carbonnade with Flemish Ale and Sweet Onions

andrew.zimmern — Thu, 10 Jul 2008 11:27:46 -0500

Black Bean Spare Ribs with Green Onion

andrew.zimmern — Mon, 04 Feb 2008 12:12:19 -0600

Try this recipe in conjunction with my Floating Dragon Dumplings and One-Pot Chinese Chicken Wings with Master Sauce for a great party feast.

Boneless Stuffed Chicken

andrew.zimmern — Wed, 12 Aug 2009 12:26:51 -0500

For this dish be sure to get large chicken breasts and let butcher know you want “both sides of breast” or full breasts. Extra peanut oil is optional for deep frying.