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"
TRAVEL CHANNEL SERVES UP NEW EPISODES OF BIZARRE FOODS WITH ANDREW ZIMMERN, SEASON TWO SEPTEMBER 9
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 http://travelchannel.com/bizarre
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.
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
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.
Hot and Spicy Chicken Feet
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
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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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!
• Studio: Discovery Channel