请调整浏览器窗口大小或者请使用手机查看!
Elk is one of Andrew Zimmern's favourite proteins, with its lean, mild red meat. He makes a Mexican tostada on crisp tortillas with grilled elk tenderloin, grilled pears and smashed avocado.
Andrew Zimmern cooks with cherrystone clams, one of his all-time favourite ingredients, with two show-stopping recipes.
Andrew Zimmern grills shrimp. He starts with his twist on a Southern country club skewers of jumbo ocean caught shrimp wrapped around cubes of country ham.