Tastemade - دليل التلفزيون – جدول اليوم وغداً

00:00 - 00:30

Andrew Zimmern's Wild Game Kitchen

Venison and Duck Gumbo

Series, Cooking

Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping.

00:30 - 01:00

Andrew Zimmern's Wild Game Kitchen

Grilled Eggplant Caponata Toast and Crispy Squab Katsu

Series, Cooking

Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.

01:00 - 01:30

Andrew Zimmern's Wild Game Kitchen

Boar Ribs and Shrimp and Grits

Series, Cooking

Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.

01:30 - 02:00

Andrew Zimmern's Wild Game Kitchen

Wild Boar Feast: Chorizo with Mussels and Whole Roasted Leg

Series, Cooking

Wild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce.

02:00 - 02:30

Andrew Zimmern's Wild Game Kitchen

Creamy Clam Chowder and Mussels in Spicy Tomato Sauce

Series, Cooking

Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.

02:30 - 03:00

Andrew Zimmern's Wild Game Kitchen

Elk Tenderloin Tostadas and Grilled Rack of Ribs

Series, Cooking

Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.

03:00 - 03:30

Andrew Zimmern's Wild Game Kitchen

Venison and Duck Gumbo

Series, Cooking

Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping.

03:30 - 04:00

Andrew Zimmern's Wild Game Kitchen

Grilled Eggplant Caponata Toast and Crispy Squab Katsu

Series, Cooking

Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.

04:00 - 04:30

Andrew Zimmern's Wild Game Kitchen

Boar Ribs and Shrimp and Grits

Series, Cooking

Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.

04:30 - 05:00

Andrew Zimmern's Wild Game Kitchen

Wild Boar Feast: Chorizo with Mussels and Whole Roasted Leg

Series, Cooking

Wild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce.

05:00 - 05:30

Andrew Zimmern's Wild Game Kitchen

Creamy Clam Chowder and Mussels in Spicy Tomato Sauce

Series, Cooking

Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.

05:30 - 06:00

Andrew Zimmern's Wild Game Kitchen

Elk Tenderloin Tostadas and Grilled Rack of Ribs

Series, Cooking

Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.

06:00 - 06:30

Andrew Zimmern's Wild Game Kitchen

Venison and Duck Gumbo

Series, Cooking

Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping.

06:30 - 07:00

Andrew Zimmern's Wild Game Kitchen

Grilled Eggplant Caponata Toast and Crispy Squab Katsu

Series, Cooking

Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.