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"The Herd" – signature meatloaf made with ground pork, ground bison, and ground beef brisket, smoked & toasted oats, black pepper, cumin, thyme, cayenne, and smoked salt, a secret sauce made with caramelized onions, sautéed carrots, green & red peppers, and diced bacon, shaped into balls, bacon-wrapped and drizzled with a honey-bourbon glaze ...
Salmon En Croute. A cheesy, garlicky, spinach mixture is the perfect balance to a tender salmon fillet. Everything is nestled together in the puff pastry dough, and after 20 minutes in the oven ...
Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil. Add garlic to the skillet and cook until fragrant, 1 minute.
Hurricane Cocktail. This fruity, rum-based cocktail is famous on Bourbon Street. Made with passion fruit juice, citrus, and grenadine, it's sweet, refreshing, and just the right amount of boozy.
Seafood Paella (rice topped with salmon, madai fish, mussels, squid, albacore, shrimp and melted cheese in a Thai green curry sauce made with coconut cream, fish sauce, kaffir lime leaves); "Godzilla Roll" (rolled with tempura shrimp and barbecued eel, topped with avocado and strawberries, sprinkled with eel sauce, macadamia nuts and honey).
Bizarre Foods America is an American television series, and a spin-off of Bizarre Foods, this time focusing on the United States rather than international travel. Andrew Zimmern travels to various cities throughout the country (as well as Canada, Colombia, and Peru) and samples local cuisines and ways of life.
On it, there are appetizers like crawfish bread and boudin balls, as well as entrees like crispy shrimp po’boy, pineapple jerk shrimp tacos, bourbon salmon and a roasted cornish hen.
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