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Grilled Hearts of Venison with Arugula, Gribiche & Shallot Rings

Don’t be shy. Ask your butcher for venison hearts. Out of venison? Substitute lamb, calf or ox heart if you like. Most meat markets can easily accommodate these special orders. Serves four. Instructions Combine honey and wine in small sauce pot, bring to boil, drop whole shallots in, cover and cook for 20 minutes at a…  Read More

Grilled Bolivian Ox Heart Anticucho

Love a big, juicy steak? Try this alternative. Ox heart is one of the most underrated cuts of meat. Period. It’s a huge muscle, and makes for an extremely tender stead. You could serve this at a party and guests would rave about this amazing cut, not suspecting for a second that it’s heart. The…  Read More

Andrew Zimmern's recipe for shellfish coctel

Shellfish Fire Water Coctel

A Refreshing (& Surprising!) Summer Dish We’re big fans of gazpacho at my house, but this is a equally delicious substitute. Pair it with an ice cold Mexican beer like Tecate. The key is using nice, juicy tomatoes!

Low Country Soused Shrimp with Sweet Corn

Light, Refreshing & Perfect for Summer By Andrew Zimmern I love this dish. Served as a main with fried green tomatoes and crusty baguette or a hearty appetizer, it’s one of my go-to summer staples. You could make the soused shrimp ahead of time and it’ll be good, but it’s best when served immediately. I like…  Read More

Andouille

Andouille, Crab, Crayfish & Oyster Gumbo

A good gumbo takes hours to make. However, the entire recipe can literally be blown in the first few minutes. Yep, this dish’s success hinges on the roux, which is the foundation to all gumbos. You’re basically scorching the flour in the hot oil (that’s why it turns that deep shade of brown), so do…  Read More

Andrew Zimmern's Salt and Pepper Shrimp

Crispy Salt & Pepper Prawns

Wok-Tossed, Twice-Cooked, Fu Xian Style I make this dish all the time with soft shell crabs, but it is equally good with shrimp. For the crab version, I skip the salt rub and simply cut my crabs in half before dipping in the egg white. The sauce recipe came to me from my pal Vikram, who uses it…  Read More

Andrew Zimmern's Black Bean Ribs Recipe

Black Bean Spare Ribs with Green Onion

Make Extra, These are Addictive. I’ve made these ribs hundreds of times. I love demoing it at food festivals, I’ve taught it in dozens of cooking classes, and I make it at home regularly. Friends and family clamor for the recipe, and are surprised at just how easy this dish is to whip up at…  Read More

Hot Wok Beef with Snow Peas

Simple Stir Fry I always recommend this recipe to cooks new to Chinese cuisine. It’s not authentic, but I teach it all of the time because it schools American cooks on what is going on in your pan. Instructions Combine beef tenderloin, corn starch, rice wine, hot chile paste and soy sauce, and marinate overnight…  Read More

Cantonese Velvet Chicken and Asparagus

One of My Favs A great recipe to practice your velveting technique. Velveting creates a slippery mouthfeel that I adore. This is one of my favorite dishes in the world. Instructions Serves 4-6 Marinate chicken overnight in beaten egg whites mixed with Chinese rice wine, kosher salt, cornstarch, and Chinese chili sauce. Heat the large…  Read More