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Searched for: fish boil

Mussel, Clam & Fish Chowder

By Andrew Zimmern The perfect recipe for sweater weather and cool nights coming our way! Watch me make this recipe:

Andrew Zimmern Cooks: Shellfish Stock

Homemade Shellfish Stock By Andrew Zimmern Always, always, always save your leftover shells and bones in bags in your freezer to make rich, homemade stocks and broths. It’s an ingredient that is guaranteed to take your cooking to the next level. Today, I’m making a shellfish stock with leftover lobster and shrimp shells for my shrimp… Read More →

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.

Porchetta Banh Mi with Fish Sauce Caramel

The Ultimate Banh Mi By Andrew Zimmern If you made this porchetta last night, then this banh mi sandwich is just one amazing way to use up any leftovers. I love the contrast of textures and flavors here, tangy crisp vegetables and rich pork topped with a nice salty punch from the fish sauce caramel. And if you… Read More →

Halibut with Brown Butter, Lemon & Aged Fish Sauce

Inspired by Chef Ed Lee By Andrew Zimmern I take any excuse I can find to make Louisville chef Ed Lee’s frog legs in fish sauce. I had the opportunity once to stand next to him while he made the dish and I was hooked right away. One day, however, I found myself without frog… Read More →

Brazilian Fish, Shrimp & Mussel Stew

Mind-Blowing Flavor Baby, it’s cold outside. And in Minnesota, I like to make seafood “meals in a bowl” the week after New Year’s to remind me that warmer days are ahead. This recipe is fast, easy to execute and staggeringly new to almost everyone.I remember as a young man checking out some of the wilder… Read More →

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 →

Bizarre Tailgating

Try These at Your Next Tailgate Everyone has a go-to meal that fits right into the hearty, crowd-pleasing football food category. Some rely on hot wings and fall comfort-classics like chili and stew, others may boldly roast a whole steer head to make killer barbacoa tacos or light a kerosene-soaked fire for a fish boil. From… Read More →

5 Questions: Donald Link

Reviving Cajun Cuisine Born and raised in Cajun country, James Beard award-winning chef/restaurateur Donald Link knows a thing or two about Louisiana cuisine. In New Orleans’ Warehouse District, his much-lauded Cochon is a tribute to the food he grew up eating and it’s one of the best restaurants in the city (and probably one of… Read More →

5 Questions: Donald Link

Super Bowl XLVII

A Wild Weekend in New Orleans You knew you were in New Orleans and you knew it had to be Super Bowl Week: elevator to baggage claim, 200 limo drivers holding up signs for corporate types and A-List celebs. Background music provided by a Second Line band, all set to the staccato backbeat of the… Read More →

Super Bowl XLVII

Mushroom & Miso Fettuccine

Cool Evenings Call for a Perfect Fall Pasta Dish By Andrew Zimmern If you need to make dinner in 12 minutes, how about a salad and this PERFECT pasta dish? The umami of the miso and fish sauce may sound strange, but it’s tempered by the butter and cream, which intensify the flavors of the… Read More →

Learn to Chop, Dice and Mince with this Steakhouse Chopped Salad with Green Goddess Salad Recipe

Food doesn’t get much prettier than this. Not only is the colorful classic recipe delicious, but it’s also an opportunity to hone your knife skills. By the time you’ve got all 11 (!!!!) components in a bowl, you’ll have chopped, diced, minced, and sliced. Learning never tasted so good. Knives Used in this Video:… Read More →

Learn to Cut Batons with this Sweet Potato & Shrimp Fritter Recipe

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 →

Learn to Julienne and Chiffonade with My Vietnamese Shrimp Summer Roll Recipe

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 →

Homemade Napa Cabbage Kimchi

By Andrew Zimmern I’m obsessed with fermented foods, from sauerkraut to kimchi, and love the hobbyist nature of making my own at home. Kimchi is a staple of Korean cuisine, a traditional dish of fermented vegetables. This napa cabbage kimchi is spicy, sour, crunchy and incredibly addictive. I’ll eat it on anything.

Cold Somen Noodles Recipe

By Andrew Zimmern When summer hits, there’s nothing better than cool, refreshing meals. One of my favorites is this cold somen noodle recipe. I’ve been cooking these buckwheat noodles for years, and though my version isn’t “authentic”, I think it’s a fantastic twist on a Japanese staple. So sometimes I make this as is…and often… Read More →

Salmon-Tomato Aspic

Salmon-Tomato Aspic By Andrew Zimmern My grandmother would whip this out for VERY special occasions. Now I make this all the time and as we head into the holiday season this is an easy way to impress guests. You can make it for an intimate dinner for two or for a large gathering.

Grilled Cobia with Coconut-Rum Sauce

Grilled Cobia with Coconut-Rum Sauce By Andrew Zimmern

Branzino Poached with Fennel

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 →

Soei Fried Egg

Soei Fried Egg By Andrew Zimmern

Cold Poached Salmon with Green Goddess Dressing

Cold Poached Salmon with Green Goddess Dressing By Andrew Zimmern This is an easy, elegant and foolproof recipe that’s perfect for holiday entertaining. Gently poaching the fish really highlights the beautiful flavor of Verlasso salmon, a company I work with that’s leading the way in sustainable aquaculture practices. I like to serve it with my… Read More →

Andrew Zimmern Cooks: Poached Salmon with Hollandaise Sauce

Poached Salmon with Hollandaise Sauce By Andrew Zimmern I adore poached salmon. No one poaches fish anymore, but it’s a simple, elegant, feed-a-crowd meal. Plus this recipe provides great leftovers—think salmon salad, salmon cakes or salmon aspic. Watch Andrew make this recipe:

My Two Favorite Lobster Roll Recipes

Lobster Rolls, Two Ways By Andrew Zimmern Here are two easy recipes for everyone’s favorite summer sandwich, the lobster roll. Do you prefer mayonnaise or brown butter? I couldn’t decide, so I’m showing you how to make both. A buttered and toasted bun stuffed with fresh lobster is essential, after that dress it up the… Read More →

Andrew Zimmern Cooks: Shrimp Étouffée

Shrimp Étouffée By Andrew Zimmern Several years ago in New Orleans, I got a lesson in étouffée-making from the doyenne of Louisiana cooking, Poppy Tooker. It’s a day I will never forget. Étouffée is a riff on the old French verb “to smother,” and while there are as many recipes for étouffée as there are… Read More →

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 Cooks: Moqueca de Peixe

Moqueca de Peixe By Andrew Zimmern I tasted moqueca for the first time along the Brazilian coast south of Rio de Janeiro, and I was instantly hooked. Brazilian seafood stews of this type will blow your mind. Every time I cook this dish for friends and family, even on Food Network’s All-Star Academy, the reaction is… Read More →

Andrew Zimmern Cooks: Coq Au Vin

Coq Au Vin By Andrew Zimmern A traditional French stew, coq au vin is a rich red wine-braised chicken dish that’s easy enough for a weeknight meal, yet elegant and impressive for a dinner party or holiday meal. This recipe is so good I would serve it to chef Daniel Boulud without flinching. I often… Read More →

Andrew Zimmern Cooks: Slow Roasted Salmon with Preserved Lemon Vinaigrette Recipe

Slow Roasted Salmon with Preserved Lemon Vinaigrette By Andrew Zimmern Slow roasting in olive oil is a foolproof cooking method that results in silky, tender and moist salmon. Gently poached in a 200-degree oven, it’s a low maintenance technique for perfectly cooked fish. Served on top of seared avocado and drizzled with a preserved lemon… Read More →