The Daily Meal brings you the biggest news from the food world.
Andrew Zimmern and More Design Shirts: Food-inspired T-shirt makers Flavour Gallery are releasing a line of chef-designed shirts, including Andrew Zimmern's "The Other White Meat" design and LudoBites "Don't Touch My Foie Gras" design. [LA Times]
McDonald's Bagged Coffee Only for Canada: Sadly, a representative says the fast-food chain has no plans to sell bagged ground and whole bean coffee in the United States. Ah well; there's always Dunkin'. [Reuters]
Anthony Bourdain's Machismo Kitchen: Tamar Adler writes about how Bourdain's vulgar schtick might harm the food world rather than help. [New Yorker]
'Cupcake Wars' Chef Opens Bakery: Jason Hisley is opening La Cakerie, an upscale cake bakery, in Towson, Md. [CBS]
Andrew Zimmern Shares His Grandmother's Passover Recipes (and treasured musings on the holiday)
"I do not like anything canned or jarred," Emmy and James Beard Award-winning TV personality, chef, author, teacher, and social activist, Andrew Zimmern told News Break exclusively this week, just days before preparing his own very special Passover seder. "My grandmother never opened a can or jar for anything, and I don't either, because I believe cooking for people is an expression of love."
That expression of love is one he learned from his own bubbe, Henriette Zimmern, as a child when heɽ visit her Upper West Side apartment in Manhattan, a New York neighborhood known as a sort of melting pot of Jewish sights, sounds, scents, and even uniquely-New York tastes.
Bubbe, it seems, was a sort of iconic staple of West End Avenue, and an early female outline for the Jerrry Seinfeld types that would go on to become famous and decorate the minds of American Jews and onlookers. "Walking around the city with her was like walking around with Seinfeld," Zimmern shared with love in his voice. "Everyone knew her, and everywhere we went people would give me a little taste of something at Zabar's, knisheries, and the rest."
Growing up with Bubbe was a major part of Andrew's food identity, one that he credits with his love of roasted meats and old-style cooking methods -- as well as his generosity. "Every time I smell a chicken or brisket in the oven, I think of my grandmother," he shared. "And there are so many iconic Passover foods that I hold dear to my heart." While the smells and tastes of his heritage might've been enough to draw him in, it's the spiritual side of Passover and his culture that keeps him coming back for more.
"The God of my understanding wants me to be a loving, caring, and kind human being that does more for others than I do for myself," he said almost sheepishly, in a soft voice, recognizing the values his bubbe instilled in him. "I think at its very essence, that's the most treasured piece of Judaism, that we have so much service work engraved into our hearts as practicing, religious Jews, and in the history of our people."
One of his grandmother's best Pesach recipes, was her chopped chicken liver that became a savory schmear-fest on holidays. Andrew was kind enough to share her recipe with us, as well as her famous braised brisket.
What Andrew Zimmern ate to entertain his son
"This summer with my kid [Noah], we found some little crustaceans and I just popped those in my mouth just to amuse him," Andrew Zimmern recently told the podcast, Back From Broken, "He still finds that interesting." Uh . yeah. Of course, Zimmern's story raises far more questions than it does answers. For example, exactly what "little crustaceans" are we talking about, here? Are we talking barnacles or brine shrimp? Or does Zimmern mean he chewed down on small crabs? Or maybe even woodlice?
For the purposes of this story, it's worth noting that Noah Zimmern is no picky eater himself. It's unlikely, therefore, that he'd be impressed by much. In 2013, Andrew Zimmern told Today that he'd made sure his son wasn't a finicky eater by throwing him "right in the deep end of the pool." The deep end, in this case, meant that before he was two, Noah was "eating guinea pig in Ecuador and beef cheek tacos pulled right off a steer head in Mexico and crazy things out of the water, clams, and oysters on the half shell."
Andrew Zimmern shares his secrets to making a tasty turkey gravy
As home cooks think about a Thanksgiving meal, this tasty turkey gravy recipe from Andrew Zimmern will deserve a special place on the Thanksgiving table. Although gravy can be one of those most tricky Thanksgiving food staples to master, Zimmern has a few tricks that will ensure that this gravy recipe gets rave reviews.
For many people, a Thanksgiving meal has a few must-have food options. Besides the turkey, mashed potatoes and even stuffing, many people must have gravy on the table.
While no one wishes for a dry turkey, that gravy can often be the savior to any cooking imperfections. From boosting flavor to mashed potatoes to the food component that ties all the dishes together, many people think that the Thanksgiving meal isn&rsquot complete without turkey gravy.
Still, gravy, including turkey gravy, mystifies people. Everyone has had bad ones, lumps and all. Some people opt for the convenience of a store bought option. But, a homemade gravy can really make a Thanksgiving meal shine.
While many people might have a preferred way of making turkey gravy, Zimmern has a tried and true method. For his recipe, the flavor comes from the seasoning as the turkey roasts. In truth, a lot of the flavor comes from the turkey itself, and all its parts.
For example, in Zimmern’s recipe, the roasting pan is the first layer of flavor. The goodies in the bottom of the pan start the process. By adding turkey or chicken stock to the pan, it helps to pull up all those flavors that developed while the turkey was roasting.
Finally, the turkey gravy heads to the stove and the roux is incorporated. Yes, that roux is a key to any good turkey gravy, especially a lump free kind.
Since the roasted turkey contributes to the flavor of the gravy, it is important to season the turkey well. While some people have a preferred seasoning, one option is Andrew Zimmern own Badia spice blends.
For example, the French Kiss spice blend would be lovely on a turkey. With notes of citrus and shallots, it adds a touch of brightness to the turkey. Overall, it is a well-rounded spice blend that everyone will enjoy.
This Thanksgiving meal don&rsquot be afraid of making turkey gravy. With some easy-to-follow instructions, you can make a great gravy, just like Andrew Zimmern.
Andrew Zimmern’s Super Bowl Snack Packs a Punch
Andrew Zimmern. Charles Sykes/Invision/AP/Shutterstock
Game day deserves some winning grub! Celebrity chef Andrew Zimmern has the perfect recipe for a Super Bowl get-together. In fact, the treat might just be tasty enough to distract partygoers from the big game.
George Clooney and Other Famous People Andrew Zimmern Wants to Share a Meal With
“It’s delicious, crave-able finger food, not to mention it’s spicy, special and rewarding to make and eat,” the Bizarre Foods host tells Us Weekly about his creative take on shrimp. “It’s a great riff on the classic Buffalo Wing so it suits the indoor couch-based tailgate motif. Bowls of these on the sideboard are typically the first to go empty at my house … they go great with beer!”
The 58-year-old’s Travel Channel show has taken him to just about every corner of the world, but that doesn’t mean there isn’t more left to explore, learn, and of course, eat. And, he uses all of that inspiration for brainstorming innovative dishes to serve guests.
Celebs Try Ordinary Foods for the First Time
“I love big flavors and spicy foods,” adds Zimmern. “You have to have diversity of flavors and textures to avoid meal fatigue. The key is to create plates, menus and buffets with sour, salty, sweet, bitter, spicy dishes that compliment each other.”
Want to make your party memorable for your friends? “ Place a crock pot filled with homemade soup or a hot toddy at the front door that’s easy to serve and a quick bite/drink when they walk in,” he advises.
Keep scrolling Zimmern’s delicious Firecracker Shrimp recipe!
Firecracker Shrimp with Blue Cheese Dressing
1/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons red wine vinegar
1 tablespoon finely chopped dill
1 teaspoon Worcestershire sauce
1/4 pound Maytag blue cheese
1 large egg
1/4 cup buttermilk
1 3/4 pounds shelled and deveined large shrimp, tails intact
Vegetable oil, for frying
1 cup cornstarch
1/4 cup Crystal hot sauce
4 tablespoons unsalted butter, melted
Celery sticks, for serving
Make the Blue Cheese Dressing
In a food processor, combine everything except the salt and pepper and puree until nearly smooth. Scrape into a medium bowl and season with salt and pepper.
For the Shrimp
In a large bowl, beat the egg with the buttermilk. Add the shrimp and toss to coat. Cover and refrigerate for 1 hour.
In a large saucepan, heat 1 1/2 inches of vegetable oil to 375 degrees. Line a large baking sheet with paper towels. Spread the cornstarch in a shallow bowl. In three batches, remove the shrimp from the buttermilk mixture, allowing the excess to drip off, and drench in the cornstarch. Add the shrimp to the hot oil and fry over high heat, turning occasionally, until golden and just cooked for about 4 minutes. Using a slotted spoon, transfer the shrimp to the baking sheet and season with salt.
In a large bowl, whisk the hot sauce with the melted butter. Add the fried shrimp and toss well. Transfer to a serving platter and serve right away with the blue cheese dressing and celery sticks.
Chrissy Teigen’s Funniest Food Tweets: ‘Kudos, You Got Me to Eat a Sticker’
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Shrimp and Cod Burgers
“Sweet shrimp and fish ground together form a uniquely rich, juicy burger,” says cooking and entertaining expert Martha Stewart. “This recipe blends the perfect amount of scallion, parsley and lemon juice to hone and polish this burger’s seafood flavor.” Be sure to plan ahead so there’s time for the patties to chill in the fridge before you grill them—they can even be made a day ahead and refrigerated overnight. The Tarragon Tartar Sauce is optional but makes a great condiment and takes minutes to whip up.
Celebrity Chefs Are Bringing Their Recipes to Pinterest so You Can Be a Better Home Cook
The coronavirus pandemic has truly changed our daily lives. Since mid-March, people around the world switched up their work routines, canceled travel plans, and, according to Pinterest, starting cooking at home a lot more often. As the social media site explains, searches for sy at-home recipes” have increased 12-fold over the last few months. And because you’re searching for it, Pinterest wants to help you become even more skilled in the kitchen with its new Chefs at Home series.
The series will give culinary fans a peek into the home kitchens of the country’s top chefs. There, chefs like Andrew Zimmern, Kwame Onwuachi, and Stephanie Izard will share their favorite dishes and how you can make them at home, too.
But Pinterest isn’t stopping at helping you improve your cooking skills. With the new program, it’s also aiming to assist the restaurant industry, too, by donating $300,000 in free advertising to raise awareness and funding for the National Restaurant Association Educational Fund, Relief Opportunities for All Restaurants, No Kid Hungry, and Harlem Grown.
Want a taste of what’s to come? This week kicked off with celebrating Black chefs from home, featuring Kia Damon’s lemon chickpea salad, Tanya Holland’s rhubarb citrus upside-down cake, Chef JJ’s shoulder pork noodles, and Kwame Onwuachi’s own recipe for peel-and-eat shrimp, to name a few.
In week two of the series, Lucas Sin will share his favorite go-to snacks. Week three will see Kia Damon’s best breakfast recipes, while in week four, Adiana Urbina will share her favorite comfort foods.
In week five, Dominique Ansel shares his favorite baked goods and, in week six, Andrew Zimmern will share his best summer recipes. Want to see them all? Check out Pinterest’s Today Tab every week to see all the new recipes, Pin them to your own boards, and test out your favorites.
What&rsquos in Andrew Zimmern&rsquos Pantry?
In the pantry, aka laundry room, Zimmern has a shelf stocked with non-perishable goodies, including favorites like:
- Uncle Joe’s Mint Balls “Occasionally I’ve got a sweet tooth. I like British candies and mints. Uncle Joe’s Mint Balls are some of the most delicious treats in the whole world”
- A Whole Lotta Matzo “I love Matzo and it was just Passover. You know how some people just have the box that was leftover? I have the case that was leftover.”
- Asian Pantry Staples, from Chinese toasted sesame paste to Thai sticky rice, occupy the very top shelf. “You’ve got to have your stuff in one place, so when the craving hits you’re all ready to go”
Andrew prepares ethnic dishes. Watch the webisodes and cook them in your own kitchen..
Sweet and Sour Bangkok-Style Quail with Red Chiles
Photo by: Jouko van der Kruijssen
Andrew Zimmern puts his own spin on a "sweet and sour" classic.
Crab, Crayfish and Andouille Gumbo
Try this deliciously spicy crab, crayfish and andouille gumbo recipe from Andrew Zimmern.
Mac 'n' Cheese
Try this twist on classic macaroni and cheese with custard cheese sauce and bread crumbs.
Braised Rabbit in Red Wine
A tender rabbit braised in red wine and served with a chimichurri sauce is a popular dish in Argentina.
Roasted Red Snapper
This recipe includes homemade chorizo, and it's inspired by Mexico's diverse regional and ethnic cuisine.
Miso-Glazed Black Cod
This popular dish features delicate black cod infused with rich sake and miso, making it delicious and healthy.
Bittersweet Lemon Puddings
This delightful lemon dessert is both cakey on top and spongy on the bottom. It's a proper English pudding.
Black Bean Chili
This Southwestern-inspired chili recipe combines yummy black beans and a pork shoulder braised in dark beer.
Fresh lamb is the centerpiece for this Mongolian recipe for dumplings served with a thick yogurt sauce.
Beef and Lemongrass Skewers
These Cambodian-inspired beef and lemongrass skewers are served with an addictive peanut dipping sauce.
Tom Kha Gai
This Thai soup, made with coconut milk, mushrooms and tender pieces of chicken, is so easy to make.
Asopao de Pollo y Mariscos
This hot dish brings out the best in "Floribbean" cooking, combing chicken, shrimp and rice.
Crispy Shrimp With Dipping Sauce
Go Sulawesian! Try Andrew's recipe for this wok-tossed dish and spicy dipping sauce.
Red Cabbage and Sausage
Traditional sausages, beets and red cabbage are hearty flavors of classic German fare that bring this dish to life.
Spare Ribs With Black Beans
Try delicious Chinese-style black bean spare ribs that are easy to to cook. Get cookin'.
Hotel Saigon Beef Rolls
Made with beef and grape leaves, this is classic Vietnamese fare, combining sweet, sour, salty and bitter tastes.
Delhi Saag Paneer
This well-known Indian dish is a flavorful vegetarian main course or side dish that's easy to prepare.
Detroit-Inspired Pumpkin Pie
Andrew whipped this recipe out after his trip to the Motor City. It's a delicious pumpkin pie inspired by his visit to Love's Pies, located in Detroit's Eastern Market.
Japanese Pan-Roasted Duck Breast
Boneless duck breast prepared "yakatori" style in a sweet, thick and rich soy-sauce mixture.
Vietnamese Spicy Tuna Salad
This recipe combines healthy Vietnamese cuisine with today's craving for spicy, vibrant flavors.
Sweet and Sour Bangkok Chicken
This Thai-influenced entree features chicken and vegetables prepared with a range of international flavors.
Andrew Zimmern films at 6 Houston restaurants for Travel Channel show
Houston's dining scene will soon make another appearance in the national spotlight courtesy of one of the country's most popular celebrity chefs.
Andrew Zimmern spent the weekend in Houston filming at a number of local restaurants for the second season of The Zimmern List, his Travel Channel show that guides viewers to the chefs favorite things to eat in various cities across America. While the chef is best known for his show Bizarre Eats where he travels the globe eating unusual food, this program is designed to give viewers a list of places they can easily visit.
"This show is really very personal to me, but also very easy for fans to duplicate,” said Zimmern in a statement. “It’s about being really friendly and making it actionable. When I’m living with an African tribe, traveling by boat, not very many people are able to do that. In The Zimmern List, anyone can go and do what I’m doing.”
While it's difficult to tell all of the places Zimmern filmed at during his visit, stalking social media shows that he included Himalaya, Better Luck Tomorrow, Crawfish & Noodles, Hugo's, The Original Ninfa's on Navigation, and Gatlin's BBQ.
Himalaya is the only stop that Zimmern acknowledged on Instagram. In a video that showed an extensive array of the restaurant's signature dishes — including fried chicken, hunter's beef, goat masala, chicken masala, steak tikka, and saag paneer — he wrote that Azra and Kaiser Lashkari's Indo-Pak restaurant is "almost indescribably delicious in every sense of the word."
Lashkari tells CultureMap that Zimmern's preparation impressed him. "Just like Anthony Bourdain, he had done his research. He knew about us. I was surprised at some of the things he said. He knew how the hara masala was made. I'm hugely honored."
At Better Luck Tomorrow, Zimmern tried the bar-restaurant hybrid's Party Melt (a patty melt), beef tartare, and the Not a Pizza, a scallion pancake topped with burrata, onions, and anchovy-garlic bagna cauda.
"He noticed that all the food was easily shareable," chef-owner Justin Yu tells CultureMap. "And had a lot of texture, which to me is a sign of someone who's just eaten at a lot of difference places and notices a lot of details."
Zimmern's exact menu at Crawfish & Noodles is still a mystery, but one Instagrammer grabbed a picture of him with James Beard Award winner Chris Shepherd and chef-owner Trong Nguyen. Another Instagram user also spotted Shepherd and Zimmern at Gatlin's.
At Ninfa's, Zimmern ate fajitas, natch, but also spent time in the kitchen with executive chef Alex Padilla where he observed the preparation of a whole fish and octopus tacos — both of which utilize the restaurant's wood-burning oven. Legacy Restaurants CEO Jonathan Horowitz echoed some of Lashkari's comments about Zimmern's preparation.
"The experience was really very good. His crew was great — extremely professional and well organized. They did a lot of work on the front end and were very prepared they knew exactly what they wanted and what they were doing," Horowitz says. "Andrew was quite nice and spent some time visiting with guests and staff. We certainly are looking forward to seeing the episode."
On Sunday morning, Zimmern stopped by Hugo's to experience the restaurant's signature Sunday brunch. A representative confirms that Zimmern tried almost the entire spread, including "ceviches and salads to barbacoa, carnitas, arroz a la tumbada (rice with seafood) poached eggs on sweet cornbread, chiles en nogada, chilaquiles, enchiladas de pescado a la Veracruzana, a variety of tamales, huevos con chorizo, and more."
Look for the episode to air sometime in the fall. If the frenzy is anything like the buzz created by the Houston-focused episode of David Chang's Netflix show Ugly Delicious, curious diners will want to visit these establishments now, rather than after Zimmern shows them to the world.