A Provençal Meal from my Childhood By Andrew Zimmern Grilled striped bass with tomato and vegetable soup, grilled bread and rouille, a classic French mayo-based sauce often served with bouillabaisse. This is a meal inspired by summers I spent on the coast with my dad. In this episode of Wild Game Kitchen, I’ll demonstrate how… Read More →
Delicious Creole Combination By Andrew Zimmern In this episode of Wild Game Kitchen, I’ll teach you how to break down a whole halibut before and poach the filets in a creole-style tomato roux. I’m serving it with a classic version of dirty rice, filled with vegetables, herbs and chicken livers, cooked directly in the coals.
A Better Way to Blacken Fish By Andrew Zimmern In this episode of Wild Game Kitchen, I blacken beautiful crimson filets of steelhead in a screaming hot cast iron pan, serving it with a bold spice mixture of lemon, shallot and lots of herbs. To round it out, I’m charring baby romaine lettuce heads over… Read More →
Is there anything better than eating a shore lunch on the shore? Not in my world. A shore lunch in Minnesota means walleye. A great fish fry is as much about the sides as it is about the fish itself. That’s why I think this is the ultimate shore lunch: fried walleye filets, served with… Read More →
This is simple cast iron cookery 101. This meal of seared salmon with a classic lemon, dill and caper pan sauce, and a side of crispy skillet-fried potatoes and onions is the perfect thing to cook over a live fire. This dish is wine-y, brine-y, brothy sauce… If I were all alone, I’d have zero… Read More →
Grilled Baby Gem Lettuce Salad By Andrew Zimmern This is my new favorite variation on Caesar salad… grilled baby gem lettuce with an umami-rich anchovy vinaigrette and lemony garlic breadcrumbs. I’m obsessed with grilling lettuces like baby gem, endive, radicchio… I just love that textural contrast and slight charry flavor. Try it out and let… Read More →
Salmon with Lemon Brown Butter By Andrew Zimmern Cook along with me! Join me in this cooking demo where I make Seared Salmon with Lemon Brown Butter and Watercress-Sweet Pea Puree.
Grilled Cobia with Coconut-Rum Sauce By Andrew Zimmern
Striped Bass with Brown Butter, Lemon and Capers By Andrew Zimmern
Like so many other food professionals, I’ve been cooking since I was a little kid tugging at my grandmother’s apron strings. I learned food prep basics sitting in her teeny West End Avenue apartment kitchen on weekends as a young boy. I cooked with my mom and dad every chance I could, and I treasured… Read More →
Japanese-Style Grilled Red Snapper By Andrew Zimmern One of the great traditions in Japanese cookery is robata, or cooking over an open grill with binchotan charcoal. It’s a great technique for cooking red snapper. Paired with my favorite dipping sauce for Japanese-style grilled fish—a mix of soy, lemon, scallion and daikon radish—it doesn’t get much… Read More →
Lake Superior Shore Lunch By Andrew Zimmern Shore lunches and fish fries are classic Midwestern fare. Staying true to this recipe’s roots, I use Ritz Cracker bread crumbs to coat fresh filets of whitefish from the Great Lakes. Be sure to serve alongside my homemade tartar sauce and a heaping pile of classic coleslaw inspired by… Read More →
Simple Braised Escarole By Andrew Zimmern A member of the endive family, escarole is often overlooked, yet incredibly versatile in the kitchen. It’s sturdy enough for soups and braises, but not too bitter to eat raw in a salad or use as a lettuce wrap. It’s even great with a little char from the grill.… Read More →
Portuguese-Style Braised Striped Bass By Andrew Zimmern A firm white fish, striped bass holds up well in this rich, flavorful tomato-based sauce chock full of andouille and fragrant herbs. Be sure to serve with plenty of crusty bread for dipping.
Classic Fish Fry By Andrew Zimmern This traditional fried walleye would fit right in at a Friday fish fry in your neighborhood church basement. Especially popular around the Great Lakes, walleye is a fantastic freshwater fish with tender, flaky white meat that holds up to a crispy coating. Serve family style with the creamy tartar… Read More →
My Favorite Fall Salad By Andrew Zimmern When the weather starts to take a chilly turn, I get excited about fall flavors. These earthy root vegetables pair well with the citrusy orange-tarragon vinaigrette, a combo that the whole family can get into. The vegetables in this salad are nutritional powerhouses – beets are high in folate, manganese… Read More →
Indulge in Montréal Montréal is not only one of the most beautiful and captivating cities in North America, it’s also one of the most exciting places to eat and indulge. Our neighbor to the north celebrates foods like poutine (French fries and cheese curds smothered in gravy), maple syrup and decadent foie gras, so a… Read More →
Classic Northern Italian Wild Boar Ragu By Andrew Zimmern In this episode of Wild Game Kitchen, I’m preparing a traditional Northern Italian-style wild boar ragu. I’ll show you how to butcher the boar shoulder, then simmer it over a low fire with red wine and tomatoes to pair with a hearty bowl of pasta.
My Go-to Grillables Want to up your grill game? Start with better proteins. I’ve created this list of some of my favorites– from Waygu beef and Kurobuta pork to sustainable striped bass and wild game. I’ve included some links to recipes in the post as well. You can follow them to the letter, or use…
Every home cook needs a few quality knives. My go-to knives come from Shun. I have an embarrassing amount of them, but for your average person, I think a good chef’s knife, paring knife, kitchen shears and a serrated knife can do just about any job. Fun extras include a blunt nose nakiri for vegetables (primarily);…
As a lifelong outdoorsman and chef, I’m thrilled to marry my passion for hunting and fishing with cooking over fire. That’s why I think my new show, Wild Game Kitchen on Outdoor Channel, is some of my best work. I keep asking myself why? I’ve come to realize it’s because I am so excited about…
Fried Fish with Tartar Sauce By Andrew Zimmern My ode to the Friday Fish Fry, a time-honored tradition in the Midwest. As a New Yorker, when I moved to Minnesota 30 years ago I was hesitant about fish from the lake. But living here for 30 years, has definitely changed my perspective. Watch this video… Read More →
By Andrew Zimmern
Holiday Dinner Demystified By Andrew Zimmern My version of this classic recipe has all the wonderful flavors you crave without the headache. Seared beef tenderloin with mushroom duxelles, foie gras and puff pastry, in a sauce that perfectly compliments the dish.
Branzino Poached with Fennel By Andrew Zimmern Sometimes I filet the fish and use the bones to make the stock if I get one over 2 pounds. Mostly I roast or grill this fish whole and serve simply with olive oil and lemon. Recently I began serving this in the manner of Greek divers, cutting… Read More →
Salmon Gravlax By Andrew Zimmern This salmon is cured for two days with a mix of fresh herbs, star anise, Pernod, sugar and salt. The salt and sugar draw out the liquid from the fish, so the texture and flavor is superb without having to weigh it down to expel the moisture. While gravlax seems… Read More →
Herb-Cured Salmon By Andrew Zimmern Inspired by classic Scandinavian gravlax, this salmon is cured for two days with dill, parsley, juniper berries, sugar and salt. The salt and sugar draw out the liquid from the fish, so the texture and flavor are superb without having to weigh it down to expel the moisture. While it… Read More →
Pub-Style Fish & Chips By Andrew Zimmern This simple comfort food classic always hits the spot. Serve with my homemade tartar sauce, plenty of lemon wedges and malt vinegar.
Jose Enrique’s Top Picks for San Juan Jose Enrique is one of the biggest names in Puerto Rican cuisine. Two years ago, he became the first Puerto Rican honored as one of Food & Wine’s Best New Chefs, and in 2013 and 2014 he was a semi-finalist for the James Beard Foundation Best Chef South award. Enrique’s… Read More →
