My Take on a New Haven Classic By Andrew Zimmern In this episode of Wild Game Kitchen, I’m showcasing the cherrystone clams, one of my all-time favorite ingredients, with two show-stopping grilled preparations. First up, my version of a classic — grilled clams casino — plump cherrystones are crowned with pancetta, breadcrumbs, brown butter and… Read More →
Celebrating One of My All Time Favorite Ingredients By Andrew Zimmern In this episode of Wild Game Kitchen, I’m showcasing the cherrystone clams, one of my all-time favorite ingredients, with two show-stopping grilled preparations. First up, my version of a classic — grilled clams casino — plump cherrystones are crowned with pancetta, breadcrumbs, brown butter… Read More →
Mushroom Cavatelli By Andrew Zimmern Are you ready to explore Minnesota’s rich forests? Let’s create a couple meals from wild, foraged mushrooms. In this episode of Wild Game Kitchen, I’m making a simple grilled wild mushroom salad, paired with fresh herbs and a bright sherry vinaigrette. Then, it’s all about homemade fresh cavatelli pasta with… Read More →
It’s all about the socarrat. By Andrew Zimmern In this episode of Wild Game Kitchen, I’m exploring the delicate yet versatile nature of quail with two distinct preparations. First up, my take on Southern comfort food, fried quail with homemade aioli — pieces of quail are double-dredged and fried to golden perfection, paired with a… Read More →
Slow Roasted Guinea Hen, Eggplant Salad and Delicata Squash By Andrew Zimmern I love showcasing the versatility of guinea hen, an often-overlooked game bird that offers richer flavor than commercial poultry. In this episode of Wild Game Kitchen, I start by making a guinea hen and watercress salad — perfectly grilled breast meat atop a… Read More →
Guinea Hen and Watercress Salad with French Mustard Vinaigrette By Andrew Zimmern I love showcasing the versatility of guinea hen, an often-overlooked game bird that offers richer flavor than commercial poultry. In this episode of Wild Game Kitchen, I start by making a guinea hen and watercress salad — perfectly grilled breast meat atop a… Read More →
Country-Style Squid on the Plancha By Andrew Zimmern In this episode of Wild Game Kitchen, I tackle fresh squid, demonstrating how to break down this often-intimidating seafood into two delicious dishes. First, learn the essential technique of cleaning and preparing squid, then create a vibrant Mediterranean-style salad where quickly grilled squid is served with shaved… Read More →
Pheasant with Flat Bread, Cucumber Salad & Amba By Andrew Zimmern On this episode of Wild Game Kitchen, I am roasting a whole pheasant by hanging it over the open fire. I absolutely love this kind of experimental outdoor cooking, it forces you to be in tune with the weather, the wind, the fire. Serve… Read More →
Japanese Inspired Pheasant By Andrew Zimmern In this episode of Wild Game Kitchen, learn how to butcher a whole pheasant and utilize the boneless meat for pheasant yakitori skewers. The secret to making authentic izakaya-style Japanese skewers is in the fresh ginger juice baste and classic yakitori glaze—a craveable combination of dashi, sake, soy and… Read More →
Grilled Rabbit with Panzanella and Grilled Lettuce Salad By Andrew Zimmern I’m on a mission to get the world to eat more rabbit. They are mild, they have an incredible amount of meat on a small frame, they’re quick to raise, and they have very little impact on the environment. In this episode of Wild… Read More →
Grilled Rabbit with Sesame Chile Sauce By Andrew Zimmern I’m on a mission to get the world to eat more rabbit. They are mild, they have an incredible amount of meat on a small frame, they’re quick to raise, and they have very little impact on the environment. In this episode of Wild Game Kitchen,… Read More →
Roasted Antelope Leg with Lemon-Olive Oil Potatoes, Charred Greens and Avgolemono Sauce By Andrew Zimmern It’s antelope day on Wild Game Kitchen. First up, I get a whole antelope leg slow roasting over the open fire. After a couple hours on the grill, I’ll carve it up and serve it Greek-style with a rich lemony… Read More →
Antelope Carpaccio with Charred Tomatoes & Pecorino By Andrew Zimmern It’s antelope day on Wild Game Kitchen. First up, I get a whole antelope leg slow roasting over the open fire. After a couple hours on the grill, I’ll carve it up and serve it Greek-style with a rich lemony avgolemono sauce and roasted potatoes… Read More →
The Best Way to Make a Cheesesteak At Home By Andrew Zimmern If we’re talking about cheesesteaks, then I know someone’s going to ask where I head as soon as I touch down in the City of Brotherly Love, so let’s get that out of the way first. Without question, it’s John’s Roast Pork, an… Read More →
My Favorite Korean Noodle Dish By Andrew Zimmern Korean food is bound to the earth. Their culture understands wellness, health, and diet are indispensably tied together. I love cooking Korean food, especially dishes like Japchae, a dish made with sweet potato starch noodles and a dozen vegetables, some meat if you care to, and a… Read More →
Learn how to break down, bone out, roll and tie chicken. By Andrew Zimmern This is a really fun recipe, perfect for the hobbyist cook who loves the flavors of Thailand and Vietnam. It’s skin-on boneless dark quarters, stuffed with a pork forcemeat — basically my ground pork spring roll filling studded with vermicelli noodles,… Read More →
Curried Shrimp Noodle Salad By Andrew Zimmern This is my favorite cold noodle salad, topped with curried shrimp, a spicy herb sauce and lots of colorful fresh vegetables and herbs. I love the flavor combination of curry, coconut, tomato, garlic and ginger, so I’ve utilized that here as a marinade for fresh, head on shrimp.… Read More →
Elevate your holiday party with this stunning charcuterie board. In my latest Knife Skills video, I show you how to build a stunner of a charcuterie board, complete with my favorite pepper relish recipe (find it below). This is a part of my partnership with Shun Cutlery. Want 20% off your Shun Knife purchase? Use… Read More →
Welcome to roasted chicken carving 101. This is one of my favorite recipes to make at home— roast a chicken with root vegetables, then carve it up for a stunning, hearty dinner. After you’ve let the bird rest, you can start carving. Here, I give simple tips for carving and plating the chicken. It’s a… Read More →
Everyone should know how to make a rustic apple galette. You just fold up the edges, throw it on a baking sheet and bake it to crisp perfection. It’s a simple recipe that anyone can do. In this video, I show you how to prep and slice apples for this dish. It’s easy but there… Read More →
Steak tartare feels like a special occasion dish. That said, you don’t have to wait until your next steakhouse outing to enjoy it. This is one of those dishes that is so much easier to make at home than you think, especially when you have the right tools and ingredients. Want 20% off your Shun knife purchase?… Read More →
Duck gumbo is one of my favorite dishes. It’s a one-pot meal that’s hearty and satisfying. This time, I’m using duck two ways in this classic Louisiana meal. First, I’m braising the dark quarters in the soup. Next, I grill the crispy-skinned duck breast for the topping. The rest of the duck I use to… Read More →
This is my favorite way to prepare wild turkey. It’s brined in pickle juice, dredged and pan-fried over an open fire, served with an indulgent cheese sauce and jalapeño-bacon wild rice. For wild turkeys, I like to braise the dark quarters and simply loves brining and frying the white meat. One of the most indulgent… 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 →
I’m an elk guy all the way. It’s just gamey enough to remind you’re not eating beef, and is beautifully marbled. In this recipe, I grill bone-in elk chops with a simple mustard glaze over hardwood charcoal, served with mashed rutabaga and an irresistible topping of pan-seared bacon, apples and onions. I loves to use… Read More →
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 →
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 →
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 →
I love these sweet potato & shrimp fritters with nuoc cham. This classic Vietnamese street food is packed with flavor, texture and stunning color. It seems like the kind of thing you only order in a restaurant, but I promise it’s easier to make at home than you think. And it’s gluten- and dairy-free. I’ll… Read More →
I love this easy, flavorful smoked fish dip recipe. You can make it with smoked salmon, smoked trout, mackerel, whitefish… you get the picture. Schmeared on Ritz crackers, saltines, or toast points, this isn’t fancy food, it’s yummy, up-at-the-cabin food. The kind of thing you can whip together with stuff in your pantry. Plus, it’s… Read More →
