TV: Travel Channel: Bizarre Foods

TRAVEL CHANNEL Presents "BIZARRE FOODS" third season with Andrew Zimmern

Meet Andrew Zimmern

Video Clip: "Mystery Meat in Morocco"

Video Clip: "Guinea Pig"


In Premiere Episode, Andrew Tastes the Best Bizarre Foods Phuket, Thailand has to offer

By tasting the most unusual fare in countries across the globe, renowned chef and food writer, Andrew Zimmern, knows the best way to immerse oneself in any culture is with an open mind and an adventurous stomach. With new episodes of BIZARRE FOODS WITH ANDREW ZIMMERN premiering Tuesday, September 9 at 10 PM (ET/PT), Andrew unpacks his fork and spoon and readies his palate for whatever comes his way.

Making a new stop every Tuesday night, Andrew seeks out the true local flavors and prized delicacies in each destination. In the upcoming episodes he explores Goa, Hawaii, Texas, Thailand, Samoa, Maine, Paris, Los Angeles, Sicily, Africa, Korea, Australia, Fiji, and Appalachia.

Immediately following the season premiere at 11pm EST, fans will have the opportunity to chat live with Andrew on the official Bizarre Foods fan page at

Tempted by all customary cuisine, Andrew samples rotted shark, lutefisk, jelly-rolled pork, sauerkraut pie, donkey tail, fish stomach and mystery meats of every description.

With an eclectic menu as his guide, Andrew finds the natural beauty, rich culture, and distinctive histories in every city and country his visits.

Spanning all corners of the globe, he discovers the universal language that exists when sharing a meal and encourages viewers to step outside of their comfort zones and taste the vast buffet the world has to offer.

Bizarre Recipes 

Head Cheese

10 cups water
1 hog's head, quartered
3 pig's feet
2 tsp salt divided
1 pound onions chopped
3 tbsp chopped parsley
2 cups diced celery
1 cup green onions chopped
1 tsp black pepper
1 minced hot chile
3T Cajun seasoning
4 minced garlic cloves


Measure water into 5-quart saucepot. Add hog head, pig's foot, and 1 teaspoon salt. Cook until meat is tender (roughly 150 minutes) and the pig's foot and head can easily be boned. Approximately 3 cups of liquid should remain in saucepot. Add remaining ingredients. Cook about 3 minutes. Remove meat from liquid. Reserve liquid. Remove bones, thicker pieces of skin, gristle and connective tissue from meat and discard. Chop meat.

Mix together the chopped meat and the reserved liquid with the vegetables and seasoning. Pour into a bread loaf pan. Chill thoroughly, overnight…unmold and slice. Serve with toast, a sturdy mustard and cold pickled vegetables.

Veal Tongue with Green Sauce


1 Fresh Veal tongue, roughly 3 pounds
1/2 cup white wine
1 lemon, halved
1 head garlic
1T dried peppercorns
2T sea salt
1 onion, peeled and sliced
1 cup diced celery
1 cup diced carrot
3 bay leaves


Scrub the fresh tongue under running water and rub with half a lemon and a handful of coarse salt. Let sit for 10 minutes and rinse well. Place tongue in a large pot, cover with cold water and bring to the boil. Simmer 12 minutes and remove the tongue; discard the liquid. Rinse the pot, return the tongue and add the remaining ingredients and enough water to cover. Bring to the boil and cook, covered, over low heat until the tongue is tender, about 2-1/2 hours. Let tongue cool in the liquid over night. Remove tongue, Peel off the skin and remove any gristle, fat or small pieces of connective tissue. Slice across the tongue on a 45 degree angle into third inch slices and serve with the sauce below.

Green Sauce

2 bunches parsley, free of stem ‘bottoms’
4T capers
8 anchovies
1 garlic cloves
½ cup fresh basil leaves
2 sprigs fresh oregano
1 fresh green chile (Serrano works well)
juice of 1 lemon
1 cup olive oil
8 cornichons
1 hard boiled egg

Hot and Spicy Chicken Feet

32 chicken feet (about 2 lbs.)
1/2 cup sake
1/3 cup water
6 large thin slices fresh ginger
1/3 cup soy sauce
1/4 cup Chinese yellow rock sugar
2 dried hot chiles, crushed
2T oyster sauce
2T hoisin sauce
2 star anise buds
1 cinnamon stick
1 cup scallion cut in 1” pieces
2T minced scallion and 1t toasted sesame seeds for garnish


Rub chicken feet with kosher salt and let stand for 10 minutes, rinse in cold water.

Place feet into a pot of rapidly boiling salted water, blanch for 5 minutes and drain well. Chicken feet can be set aside and refrigerated for a day until you need to cook further. Place a 14 inch saute pan over high heat. Add the chicken and dry-sear to lightly brown.

Add the remaining ingredients (except the garnish) and bring to a simmer. Cook, covered, for about 10 minutes. Uncover, and simmer until pan is almost “dry,” tossing frequently to coat the feet as the sauce reduces. Serve, garnishing with scallion shavings and toasted sesame seeds.

Grilled Octopus en Salade


Two small octopi, roughly 1 lb. each, or one 2 lb. (cleaned weight), make sure they are very fresh and cleaned well by your fishmonger, beaks removed.

Marinade: 1/3 cup olive oil, zest and juice of 1 lemon, 4 minced garlic cloves, 3T minced tarragon, 3T minced parsley.

2 heads frisee trimmed and cleaned, washed and dried
1 head butter lettuce, cored, washed and dried
1 cup halved cherry tomatoes
1 avocado, halved, pitted, peeled and sliced
3 T lemon juice
1/2 cup extra virgin olive oil
1/4 cup fresh dill sprigs


Place the octopus in a large pot of cool salted water and bring to a boil. Simmer for 45 minutes and let sit in water for 15 minutes after. Remove octopus and cool in fridge for a few hours. Marinate in olive oil, lemon zest, lemon juice, minced garlic and plenty of fresh minced tarragon and parsley. Let marinate overnight.

Remove the octopus from the marinade, and grill over medium direct heat until heated through and beginning to char. Toss the frisee, lettuce, tomatoes and dill and divide onto 4 plates. Cut octopus in half and serve octopus pieces over the salad, dressing with the oil and lemon and seasoning with salt and freshly ground pepper. Serves 4

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2008 TVEntertainment Magazine. All rights reserved.

TV Entertainment Magazine

Ever wonder what a piranha tastes like? What about live worms? Now's your chance to find out as BIZARRE FOODS host Andrew Zimmern travels the world on a fascinating mission to indulge in some of the weirdest foods you can imagine! You won't be able to look away as Zimmern puts his iron stomach to the test, swallowing all sorts of exotic creatures and unthinkable body parts. If you dare, come along on this wild gastronomical adventure, and open wide for a taste of daredevil dining!

MOROCCO: Join Andrew Zimmern as he takes a culinary tour through Morocco where he finds everything from lamb's head to pigeon pie on the menu.
SPAIN: The gastronomical world tour continues with a trip through Spain where Andrew chows down on suckling pig brains, bull testicles and just about everything in between.
PHILIPPINES: The acclaimed dining critic is off to the island nation of The Philippines - where he feasts on local favorites such as crickets, stuffed frogs and even live worms.
ECUADOR: Guinea pigs, piranhas, coconut grubs - it's all in a day's work for this culinary adventurer as he takes a bite out of the South American country of Ecuador.
NEW YORK CITY: Andrew heads to his hometown where he is reminded why he got involved in global food foraging as he embraces the wide range of exotic dining this great city has to offer.
UNITED KINGDOM: Haggis, neeps and tatties, cockles and whelks - this food aficionado is about to experience a whimsical journey through the UK.
AMERICA'S GULF COAST: The renowned food writer takes a slow cruise across America's Gulf Coast in hopes of filling up on everything from pig guts to water rodents and raccoons.

• Studio: Discovery Channel
• DVD Release Date: January 8, 2008
• Run Time: 338 minutes

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