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Searched for: red chile sauce

Hong Kong Style Soy Sauce Noodles

One of My Favorite Easy Weeknight Meals By Andrew Zimmern Way out on Causeway Bay in Hong Kong, I ate in a middling restaurant pretty frequently before it closed. Like a lot of restaurants, it did a few things so well, so perfectly, that I kept going just for those dishes. One of them was…  Read More

Andrew Zimmern Recipe Bison Tomahawk

Bison Tomahawk Chops with Charred Eggplant

Bison Tomahawk Chops By Andrew Zimmern In this episode of Wild Game Kitchen, I’m sharing a simple trick for getting the most out of your marinade—char the meat first, stick in the marinade for 24 hours, then finish it low and slow over an open fire. It’s the best way to treat a luxury cut…  Read More

Andrew Zimmern's Remoulade Recipe

Remoulade Sauce Recipe

Remoulade By Andrew Zimmern Remoulade is a tangy mayonnaise-based sauce—flavored with mustard, horseradish, vinegar, chili sauce and scallions—that pairs beautifully with seafood. This recipe is adapted from a dear friend, Jamie Shannon, who passed away many years ago. Jamie was the chef at Commander’s Palace in New Orleans and one of the world’s great taste makers. His…  Read More

Red Chile Rabbit Tacos with Tomatillo Salsa Recipe

Red Chile Rabbit Tacos with Tomatillo Salsa Recipe

You should be eating more rabbit. Why? It’s lean, healthy, high protein, and sustainable. Plus, it tastes great. In this recipe, I skewer the kidneys, livers and hearts and cook them over live fire. It’s my favorite part. The rest of the rabbit is braised in a rich and flavorful red chile sauce and served…  Read More

Spicy Fried Bison Bites Recipe with Tamarind and Hunan Peanut Sauce

Spicy Fried Bison Bites Recipe with Tamarind and Hunan Peanut Sauce

Medium-rare bison is such a treat. I love serving it with two dipping sauces: an Indian-inspired tamarind sauce and a classic Hunan peanut sauce. In this recipe, I make bite-sized bison, fried until crisp, tossed in a spicy seasoning blend. They are absolutely addictive. Watch me make this recipe here. Like this recipe? Save it…  Read More

Andrew Zimmern Recipe Seared Calamari Salad

Seared Calamari Salad with Mint

Feast of the Seven Fishes By Andrew Zimmern A simple and easy salad, ideal for weeknight dining, and perfect as one of the Feast of the Seven Fishes courses. I get my colatura di alici from Gustiamo. I also buy all my pasta, tomatoes and other ingredients from them as well:

Andrew Zimmern's Corn Pones with Cheese Sauce

Corn Pones & Chile Cheese Dip

Corn Pones & Chile Cheese Dip By Andrew Zimmern These simple fritters are basically rustic fried cornbread bites, taken to the next level when dipped into homemade cheese whiz infused with roasted chiles. For a smooth sauce, be sure to buy good cheese and grate it yourself. This is the perfect chow for lazing around…  Read More

Andrew Zimmern Cooks: Chengdu Chicken with Black Beans, Chiles & Peanuts

Chengdu Chicken with Black Beans, Chiles & Peanuts By Andrew Zimmern This spicy Chengdu-style chicken in an umami-rich black bean sauce is a mainstay at my house. Marinating the chicken overnight in rice wine and cornstarch makes the meat tender, helps tighten the sauce and gives the chicken a twice-cooked slippery quality that’s a sign of…  Read More

Andrew Zimmern Cooks: Charred Tomatillo Salsa

Charred Tomatillo Salsa By Andrew Zimmern This is one of my favorite salsas. It’s sweet, smoky, roasty, spicy, acidic and bright, with a hint of bitterness that I find addictive. Eat it with chips as an easy appetizer, on top of shrimp and green chiles, brisket nachos, or my Mexican pork burgers. Watch Andrew make…  Read More

Andrew Zimmern Recipe Barbecue Sauce|

Andrew Zimmern Cooks: Barbecue Sauce

My Best Barbecue Sauce Recipe By Andrew Zimmern This is a hybridized version of a vinegary Carolina-style sauce mixed with the peppery, tomato-based sauce found in Tennessee. Spicy, sweet and tangy, it’s the most versatile barbecue sauce you’ll ever make. I like the consistency to be halfway between a splash and a sauce, but if…  Read More

Andrew Zimmern Recipe for Zhug

Andrew Zimmern Cooks: Zhug, Israeli Hot Sauce

Zhug, Israeli Hot Sauce By Andrew Zimmern If you love spicy food, zhug is a versatile condiment you should know how to make. A mixture of chiles, lemon, garlic and herbs, this bright, citrusy hot sauce packs a punch. I always keep a batch of this in the fridge to add to skewered chicken off…  Read More

Homemade Mayo-Based Dips & Sauces Recipes

Mayonnaise Dips & Sauces By Andrew Zimmern Now that I’ve taught you how to make homemade mayonnaise, here are a few ways to jazz it up for a dip, marinade, salad dressing or sandwich spread. Really, the possibilities are endless, so season to your liking with whatever herbs, citrus and spices you have on hand.…  Read More

Andrew Zimmern Cooks: Asparagus in Black Bean Sauce

Wok-Tossed Asparagus in Black Bean Sauce By Andrew Zimmern A sign that warm weather is in sight, the first glimpse of fresh spring asparagus is a celebratory event. It’s one of my favorite foods and a versatile ingredient, so I’m always looking for new ways to prepare it when it’s in abundance in the market…  Read More

Andrew Zimmern's recipe for Hunan Peanut Sauce

Andrew Zimmern Cooks: Hunan-Style Peanut Sauce

Hunan-Style Peanut Sauce By Andrew Zimmern This classic Hunan-style peanut sauce is one of my favorites for dipping, glazing and enjoying with all sorts of Asian food. It’s great with sticky rice, fried chicken summer rolls, ribs, chicken satay, pork belly or chicken off the grill. Watch Andrew make this recipe:

Andrew Zimmern's Four Chile Salsa

Andrew Zimmern Cooks: Four Chile Salsa

Four Chile Salsa By Andrew Zimmern Using four different types of dried chiles adds a deep complexity to this thick salsa that’s hard to beat. It’s also incredibly versatile—use this chile salsa to braise pork, seafood or chicken, to accompany grilled beef, as a sauce for tamales or enchiladas, or simply as a dip for…  Read More

Exceptional Wood-Fired Cooking at Young Joni

Young Joni Young Joni’s presence on my list of must-try restaurants should come as no surprise. What chef Ann Kim and her team have accomplished is exceptional and worthy of all the national attention—which includes recognition from GQ and Eater as one of 2017’s best new restaurants in the country. And while this may be…  Read More

Spicy Meat-Filled Bulgur Dumplings with Tomato & Mint Sauce|||Bulgar-Dumpling-Process|Bulgar-Dumpling-Process|Bulgar-Dumpling-Process||Bulgar-Dumpling-Process|Bulgar-Dumpling-Process|Bulgar-Dumpling-Process

Spicy Meat-Filled Bulgur Dumplings with Tomato & Mint Sauce

Spicy Meat-Filled Bulgur Dumplings By Robyn Eckhardt These chewy bulgur dumplings hide a filling of ground lamb and onion spiked with tomato and Turkish red pepper paste. Deep-fried versions are found all over Turkey, but I prefer this boiled version from Van, especially when it is drizzled with tomato butter before serving. You will have…  Read More

Andrew Zimmern's recipe for tomato sauce

Andrew Zimmern’s Simple Tomato Sauce Recipe

Basic Tomato Sauce I am a huge believer in culinary literacy. Everyone should know how to make a simple tomato sauce because there are so many ways to use it in the kitchen. The best part? This recipe only takes about 20 minutes from start to finish. Once you master the basic recipe, feel free…  Read More


Andrew Zimmern’s Favorite Mexican-Inspired Recipes

Mexican-Inspired Recipes The breadth and depth of Mexico’s culinary traditions are unrivaled. If you are looking for some Mexican-inspired recipes check out this guide with some of my favorite ones!   Frozen Margaritas You can easily make these party drinks non-alcoholic, just omit the tequila and Grand Marnier and add a little extra sugar. Get…  Read More

Moroccan Kefta|Moroccan Kefta

Moroccan Kefta with Herb Yogurt Sauce

Lamb & Beef Kefta with Herb Yogurt Sauce By Andrew Zimmern An ubiquitous street food in Morocco and the Middle East, kefta are flavorful meatballs that are simple to prepare at home. I make my version with a mix of ground lamb and beef, and tons of herbs and aromatics. Pan-fry the patties and toss them…  Read More

Linguine with clams|Red Clam Sauce with Vermicelli

Classic Linguine with Clam Sauce

Linguine with Clam Sauce By Andrew Zimmern Linguine with clam sauce is elegant enough to impress, yet incredibly easy to throw together. Resist the urge to fussy up this classic pasta dish. The beauty of this recipe is in the simplicity of the garlicky white wine sauce, which allows the briny, oceanic shellfish to shine.

Andrew Zimmern's Crab Rangoon|

Indian-Inspired Crab Rangoon

My Take on Crab Rangoon By Andrew Zimmern Most people envision deep-fried cream cheese when they hear the term “crab rangoon,” but I believe there are no limitations for this beloved Chinese-American appetizer. In this recipe, I fill wonton wrappers with lots of fresh crab, herbs and Indian-inspired flavors.

Dipping Sauce|

Chili Dipping Sauce with Sesame Seeds, Lime & Mint

Spicy, Sweet & Sour Dipping Sauce By Andrew Zimmern Available at most grocery stores, bottled Thai chili sauce is a versatile condiment you should keep stocked in your cupboards. I doctor it up with fresh lime juice, fish sauce, sesame seeds, spicy chiles and mint for the easiest and most delicious dipping sauce I can…  Read More

Fish in Chili Sauce

Fish in Chili Sauce

Fish in Chili Sauce By Kei Lum and Diora Fong Chan Recipe from China: The Cookbook by Kei Lum and Diora Fong Chan.

Andrew Zimmern's Thai Fish Cakes

Thai Fish Cakes with Chili Garlic Sauce

Bouncy Thai Fish Cakes By Andrew Zimmern For these delectable Thai fish cakes, I like pounding all the ingredients step-by-step in a monstrous mortar and pestle to achieve the perfect bouncy mouth feel that the Chinese call Q-Q. The results in a food processor are almost as good. And the schmaltz and ice really help…  Read More

Homemade Thai Red Curry Paste

From-Scratch Curry Paste By Andrew Zimmern Homemade red curry paste is so much better than the store-bought stuff and keeps forever in the fridge. So why not do it from scratch?