The iconic Hawaiian plate lunch is an overloaded plate of delicious food, often comprised of two proteins, two starches, gravy and a fried egg. In this episode of Wild Game Kitchen, I reimagine this craveable meal with a hand-chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni… Read More →
Spicy Fried Pheasant By Andrew Zimmern In this episode of Wild Game Kitchen, I take one of my favorite dishes, Nashville-style hot fried chicken, and reinterpret it for wild pheasant. Hot and spicy, batter-coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade—a perfect spread… Read More →
Braised Carne Adovada By Andrew Zimmern Learn to make carne adovada in this episode of Wild Game Kitchen, with easy tips for butchering and braising wild hog shoulder with lots of chiles, vinegar and Mexican oregano in a Dutch oven over an open fire. To complete the meal, I’m cooking up a pot of cilantro… Read More →
Foolproof Turkey Legs on the Grill By Andrew Zimmern In this episode of Wild Game Kitchen, I’m sharing a genius technique for butchering and grilling butterflied turkey legs over an open fire, an easy way to ensure the meat is cooked perfectly without drying it out. To complement the richness of the meat, I’m serving… Read More →
Simple Vietnamese Noodle Salad By Andrew Zimmern This is my favorite Vietnamese-inspired cold noodle salad, topped with a spicy herb sauce, lots of colorful fresh vegetables and perfectly grilled quail.
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.
Look no further for your ultimate game day menu. Kick off your football festivities with fried tater tots with sweet and spicy glaze, oyster hush puppies with pepper mojo, and charred tomatillo salsa with chips. Then move down the line to three kinds of chicken wings: curried with fried shallots, sticky-spicy ‘Chamoy’ wings, and one-pot…
Wild boar ribs: It’s what’s for lunch. In this episode of Wild Game Kitchen, I make a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. After smoking the racks low and slow for a few hours over hardwood coals, you’ll have a legendary feast. In addition to the boar, I also… 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’m thrilled to share my new Knife Skills video series, presented by Shun Knives. We’ve been working on this series of 10 videos for months, and I think you’re going to love them. A nice, sharp knife makes such a huge difference. But the thing is, you also need to know how to use it.… Read More →
Easy Grilled Pork Kebabs By Andrew Zimmern In this recipe, I marinate pork in my new citrus herb seasoning, Greek yogurt and lemon before skewering the meat and cooking it in a hot pan. Serve it stuffed into pitas or as a rice bowl with tomato and cucumber salad and tzatziki sauce.
By Andrew Zimmern Beef and shrimp winter rolls are so easy and delicious to make. The lightly seared beef adds such a richness to a fresh bunch of herbs and greens. Watch Me Make Winter Rolls:
Fried rice is one of those dishes that is even easier to make than it is to order! I like to use day-old rice (white rice, jasmine rice, basmati rice… any leftover rice– by the way, did you know you can even freeze rice for future use?) and any protein I have left over from… Read More →
By Andrew Zimmern I can’t think of a better game day or cocktail party appetizer than these retro meatballs. With a sticky, sweet-and-sour pineapple glaze, they remind me of the 60s, when the tiki bar trend really flourished in New York City. The key to keeping these tender is to not overwork the mix of… Read More →
By Andrew Zimmern Thai basil makes this easy weeknight chicken stir fry sing. Garnish with cashews, black sesame and cilantro for a perfect, craveable meal. Like this post? Save it on Pinterest!
By Andrew Zimmern
By Andrew Zimmern Just in time for Father’s Day, I made a delicious Thai grilled beef salad. With aged beef and fresh veggies and herbs, you can put together a healthy, satisfying meal that is sure to wow Dad and your guests. Also, I used four different cuts of meat from Snake River Farms, and… Read More →
Taiwanese Beef Noodle Soup By Andrew Zimmern
Gather the following: Diced tomatoes Shredded lettuce Sliced jalapenos Pitted sliced black olives Sour cream Minced onions Chopped cilantro Black bean chili Tomatillo salsa 12 small individual bags of Fritos corn chips Open the Frito bags, add a ladle of chili and some/all of the above ‘mix-ins’… it’s a taco in a bag. Spoon in… Read More →
By Andrew Zimmern
By Andrew Zimmern
‘Chamoy’ Chicken Wings By Andrew Zimmern Chamoy is a salty/sweet/mildly spiced Mexican condiment that is superb drizzled on cut fruit like mangoes, melons or stone fruit. I started using it with grilled lamb, pork and chicken and fell in love all over again. Watch Andrew cook this recipe:
Egg Foo Yung By Andrew Zimmern
By Andrew Zimmern
Crab Remoulade By Andrew Zimmern The secret to this classic Creole dish is in the sauce. Remoulade is a tangy mayonnaise-based sauce—flavored with mustard, horseradish, vinegar, chili sauce and scallions—that pairs beautifully with seafood. I’m making this recipe with crab, but you can use shrimp, lobster or crawfish—really, the sauce is good on anything.
Curry Coconut Pot Roast By Andrew Zimmern
Soei Fried Egg By Andrew Zimmern
Caramelized Vietnamese Pork By Andrew Zimmern Last weekend I made my own version of Thit Kho, Vietnamese caramelized pork. Although I made this dish with pork shoulder, you can adapt it and use almost any meat, seafood, or poultry. Not lying when I say there weren’t any leftovers… I absolutely love this dish.
Shakshuka A one-skillet recipe with bright North African and Mediterranean flavors, shakshuka is an easy dish of eggs baked in a savory, red pepper and spicy tomato sauce. It’s an impressive but foolproof brunch or lunch, and a compelling argument for eggs for dinner. Tips for making a delicious shakshuka: In the summer, I love… Read More →
Black Bean & Pork Chili By Andrew Zimmern Serve this chili with bowls of limes, minced chiles, homemade hot sauce, sour cream, sliced avocado, farmhouse cheddar cheese, corn chips and warm flour tortillas.
