ALL POSTS TAGGED "[Andrew Zimmern]"

pig on a spit at Woodshed Smokehouse in Fort Worth Texas

There are many things we love about Texans, and their barbecue is high on that list. The next time you’re in Dallas, check out Cooper’s Old Time Pit Bar-B-Que, which packs a hot and spicy combination with their beef brisket, pork ribs and the “Big Chop,” a 2-inch thick pork chop dunked in vinegar and meat drippings. If pork and beef don’t get your glands salivating, then head over to Chicken Scratch Restaurant, The Revolver Taco Lounge, or Woodshed Smokehouse (Pictured above: slow-roasted pig on a spit) for their braised lamb belly with shallots and roasted garlic pureed in a bone broth. Yum! READ MORE

Andrew Zimmern at Bolton’s Spicy Chicken and Fish in Nashville

Who knew that Nashville had a thing for spicy chicken? We’ve just become “hip” to the idea, and now we gotta try some! Until your travel plans are finalized, live vicariously through Andrew Zimmern tonight during an all-new episode of Bizarre Foods America in Nashville! Andrew eats some iconic foods, including spicy chicken and fish, as well as a whole hog on the “Q.” Andrew also ventures off the beaten path to visit a local Kurdish family, cooking up some of the most flavorful foods in all of Tennessee.

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Andrew Zimmern at the Minnesota State Fair and holding a hot dog

I don’t know about you, but I love state fairs. Not just for the nostalgic feeling they invite but also because of all the food! Each year, state fairs are my excuse to go nuts! OK, not nuts, but let’s say “tip the scales” a bit. Even if you’ve not been to a state fair, you’ve more than likely heard of some of their wondrous creations, like deep-fried Twinkies, Oreos, funnel cakes and, in the case of the Minnesota State Fair, deep-fried cheese curds!

Tonight on Bizarre Foods America, Andrew Zimmern visits the Minnesota State Fair for Comet Corn, Famous Dave’s, Carl’s Gizmo, French Meadow Bakery, Sweet Martha’s Cookies and countless other foodie venues! Get all the details in our Minnesota State Fair Travel Guide.

Catch a sneak peek in our Minnesota State Fair Photos.

Bar scene in New York City

Everyone knows that next to Las Vegas, New York City is the city that never sleeps. After a night of bar hopping, dancing and whatever other fun that empties your wallet, there is more drinking and eating to be done before it’s time for bed. But think past the easily accessible beer and greasy pizza and move forward to a more sophisticated cuisine.

On a recent trip to New York City, our own chef, traveler and TV host, Andrew Zimmern enjoyed a late-night city sampler that culminated in an episode of Bizarre Foods America we call, NYC Overnight: Bizarre At All Hours.

Andrew Zimmern’s quest answered the following important questions: Hungry? Go here. Still thirsty? Drink up here. And as always, Andrew doesn’t disappoint, offering up some of the best Asian-inspired late-night eats and more. READ MORE

Thanksgiving meal

Thanksgiving is right around the corner — only 4 days away! Are you ready? If you’re still racking your brain for what to cook or how to prepare the ever-popular sides of stuffing, mac ‘n’ cheese or the main event: the bird, here are a few tips and recipes from chef and host of Bizarre Foods America, Andrew Zimmern, and chef and host of No Reservations, Anthony Bourdain.

 Thanksgiving turkeyAnthony Bourdain’s Thanksgiving Tips

“The breast takes more time to cook than the legs. Take off the legs, and place them in a separate pan. Butter under the skin, and add salt and crushed pepper. No garlic!”

“Make the stuffing on the side, and don’t include it in the cavity of the turkey. Do this to avoid bacteria (salmonella), which will drain off the bird and into the stuffing.”

Get Recipes from Anthony Bourdain

Macaroni and Cheese Andrew Zimmern’s Alternative Thanksgiving Recipes

Andrew Zimmern definitely knows his way around a kitchen, so we wouldn’t steer you wrong by suggesting that you try his divine recipe for mac ‘n’ cheese, a great side dish for Thanksgiving Day. But if eating turkey isn’t your “thing,” then try Andrew’s braised rabbit or something spicy, like Asopao de Pollo y Mariscos, a chicken, shrimp and rice stew!

Don’t worry, we haven’t forgotten about the second most important meal of the day: dessert. Keep it traditional with Andrew’s recipe for pumpkin pie.

Try all of Andrew Zimmern’s Recipes

Head over to our sister site, FoodNetwork.com for even more Thanksgiving Day tips and tricks.

Happy Thanksgiving!

Chef, author and award-winning TV personality and host of Bizarre Foods America, Andrew Zimmern, kicks off the new season of Bizarre Foods America tonight at 9|8c. Andrew first stop: New Jersey! Don’t worry, there is plenty of bizarre, “gross” and outrageously delicious things to eat in Jersey.

Andrew begins with a tour of LaMonica Fine Foods, a fourth-generation Italian-American family business, where they process fresh shellfish, like scungilli, a traditional Italian food made from conch.

Did you know there’s a large population of immigrants from the Philippines in New Jersey? Andrew visits Little Manila to check out Phil-Am Foods, the largest Filipino-owned grocery store on the East Coast. READ MORE

The word for local in Hawaiian is “kamaaina,” and to find out how to eat like a kamaaina, you have to ask one. On a recent trip to Honolulu, locals directed me to Kapahulu Ave, an unremarkable stretch of road in the shadow of Diamond Head, where the daily business of Oahu happens away from touristy Waikiki Beach. I got some of my best food tips on Waikiki Beach from a bartender at Duke’s Waikiki who drew me a map of Kapahulu on the back of a cocktail napkin. If you find yourself in Honolulu, play kamaaina for a day and take a trip down to Kapahulu Ave to one of these local foodie hot spots.

Ono Hawaiian Foods
726 Kapahulu Ave.

Photos: Robin Bennefield

When I asked a local named Larry the best place to have an authentic Hawaiian meal, he said Ono Hawaiian Foods, without hesitation. He also told me that “ono” means delicious in Hawaiian. According to Larry, the lau lau is ono. So, I had to go and give it a taste. Ono has all the characteristics of a hole in the wall: it’s tiny; the staff tells you to sit wherever you want; and there are framed pictures of famous Hawaiians all over the walls. One non-local catches my eye: Richard Chamberlain of Thornbirds fame, which boosts its quirk level about 10 points in my book. I order the pork lau lau and I get a hunk of taro leaf-wrapped pork, accompanied by small bowls of raw onions, lomi salmon, dried beef, poi and hanupia. I get an explanation of what I’m eating from Toyo, the gregarious manager, whose mother started the local favorite over 50 years ago. The lomi is a salmon salad with tomato that tastes like salsa, the dried beef is like bits of well-seasoned beef jerky, the hanupia is a slightly-sweet, Jell-O-like coconut pudding, and the poi is the purple, tangy, gooey by-product of pounded taro root, which Toyo tells me is very healthy and good for digestion. He also explains that the lau lau, which reminds me of a Southern dish of collard greens and ham hocks, is typically steamed in a pit in the ground. But the thing that he most wants to tell me, when he finds out that I write for Travel Channel, is that Anthony Bourdain once sat 2 tables away.

Side Street Inn on Da Strip
614 Kapahulu Ave.

Photo: Robin Bennefield

Bourdain also visited the original Side Street Inn on Hopaka St., but I stopped into its outpost on Kapahulu one Monday afternoon only to discover that this is the best place to watch Monday Night Football — at 3 p.m. — especially if you are a Seattle Seahawks fan. A rowdy bunch gathered to watch football over pupu platters of Chinese fare like eggrolls and spare ribs, along with heaping plates of fried rice. I elected to try the Hawaiian take on sliders: Kalua pig sliders with healthy heaps of pulled pork on top of fluffy Chinese buns served with a sweet barbeque sauce. Talk about ono, especially with a lychee martini, my favorite drink in Hawaii next to the mai tai.

Waiola
3113 Mokihana St.

 

Photos: Robin Bennefield

Going for a shave ice is probably the best way to eat like a kamaaina, and some will tell you that the best place to have one in Honolulu is at Waiola just off Kapahulu. A shave ice in Hawaii is not to be confused with Italian ices or snow cones on the mainland. The biggest difference is the powdery ice — the consistency of snow. Hawaiians like to have their shave ice on top of ice cream, azuki beans, a Japanese sweetened bean, or tapioca pearls, and top it with sweetened condensed milk, known as a snowcap. Like most shave ice stands, Waiola offers a rainbow of exotic flavors like lychee, passion fruit, guava and kiwi. Cars cram the few spaces in front of the small store, as brightly colored as its cold cones. Listening to people order here is a little like listening to someone order coffee at Starbucks. There’s definitely a shave ice lingo. I opt for the more tropical flavors — lychee, pineapple and lilikoi, or passion fruit — on top of ice cream with a snowcap.

Leonard’s Bakery
933 Kapahulu Ave.

Photos: Robin Bennefield

I love fried dough of any kind anywhere in the world, so there was no way I was going to pass up a stop at Leonard’s, known for its malasadas. The Portuguese-style warm balls of fried dough are sprinkled with sugar or filled with cream flavors like hanupia, that Hawaiian coconut pudding. Leonard’s first introduced malasadas to Honoluluans in 1952 and they’ve been beloved ever since. The old-school signage and tiny pink interior hint at the sweet yumminess inside. I order 3 malasadas, original white sugar, hanupia-filled and li hing mui sugar, a tangy, salty, sweet dried plum Chinese confection. They make me want to start saying ono instead of yum.

For more, local Hawaiian foodie suggestions, watch Andrew Zimmern turn kaimaaina in tonight’s episode of Bizarre Foods America: Undiscovered Hawaii at 9|8c.

Calling all Bizarre Foodies — Andrew Zimmern wants to hear from you! From now until July 1, create a Vine video of the most unique, outrageous and downright bizarre foods you can get your hands on, and we’ll feature some of our favorites on the Traveling Type leading up to the season premiere of Bizarre Foods America next Monday, July 1 at 9|8c.

To participate:
1. Follow Andrew on Vine
2. Create and video, and be sure to include the hashtag #BizarreFoods!

 

 

Tonight on the season finale of Bizarre Foods America, Andrew Zimmern travels to the eclectic city of Portland, OR . While in Portland, Andrew visits the not-to-miss bakery of Voodoo Doughnut, along with Olympic Provisions, a quality meats shop that produces 12 kinds of salami!

See all the places that Andrew visits tonight in our Portland Travel Guide. Plus, go behind the scenes for a sneak peek of tonight’s Portland episode in our Portland Pictures slideshow.

Watch a Sneak Peek: Portland’s Voodoo Doughnut

Tonight on an all-new Bizarre Foods America, Andrew Zimmern travels to Northern California for wine tasting in Napa and Sonoma, and jelly bean sampling at Jelly Belly in Fairfield, CA (outside of San Francisco). Get a complete list of what Andrew gets into tonight in our Northern California Travel Guide, and go behind the scenes with Andrew in our Bizarre Foods America: Northern California slideshow.

Watch a Sneak Peek: Grape Picking in California

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