Tuesday, June 16th TV listings for Flavour Network
Carnival Eats Hogs and Dogs
Noah arrives at The Great Frederick Fair in Maryland, where he enjoys the Whole Hog, the Crabby Dog and the Cake-a-Dilla; Noah visits New York's Wyoming County Fair and samples the Monster Veggie Wrap, the Mexita and the Exploding Fireball Taffy.
Big Food Bucket List Bun in a Million
John jets to St. John's, NL to learn the art of pit cooking and to try some authentic Newfoundland fishcakes; Next, John heads down to Chicago, Ill. to explore the world of Peruvian cuisine.
Big Food Bucket List Taco Chance on Me
John travels to Montréal, Quebec, to devour spaghetti slathered in truffle sauce; In Milwaukee, Wisc., John dives into a traditional Wisconsin fish fry and digs into walleye; John checks handmade tacos off his bucket list in Wellington, Ontario.
Big Food Bucket List Burger She Wrote
John heads to Milwaukee, Wis. to learn the tricks of the trade from a bold butcher crafting crazy pesto topped hamburgers. In Toronto, Ont. John gets a chance to taste the cheesy, saucy stuffed cauliflower that has taken this town by storm.
You Gotta Eat Here! Rangoli; Lancaster Smokehouse; The Big Orange Lunchbox
Italian comfort curries; smokehouse meats; triple threat burgers.
You Gotta Eat Here! Bin 4 Burger; Jane Bond; UNA
Dirty bourbon burger; vegetarian eggplant Parmesan; perfect pizza crust.
You Gotta Eat Here! Fine Diner; Famous Peppers; DD Mau
Bacon-wrapped meatloaf; Spud Islander Pizza; Vietnamese lemongrass Bánh mì sandwich.
You Gotta Eat Here! Fresh & Sweet; Gruman's; Leche Desserts
Bacon and peach pancakes; smoked meat shepherd's pie; pineapple upside-down donuts.
Andrew Zimmern's Wild Game Kitchen Snapper
Andrew showcases the versatility of red snapper by cooking fried snapper fingers with dipping sauce and roasting a whole fish to serve family style.
Andrew Zimmern's Wild Game Kitchen Antelope
Andrew presents ways to serve antelope by cooking a whole leg over an open fire and preparing tenderloin carpaccio.
Andrew Zimmern's Wild Game Kitchen Bison
Andrew cooks with one of his favorite proteins, bison; his two recipes for the day include a Bolognese with ground bison and a taco feast with tamarind marinated bison.
Andrew Zimmern's Wild Game Kitchen Grilled Rabbit With Panzanella Salad
Andrew highlights why rabbits are a great ingredient to cook with; he serves two grilled rabbit dishes, one coated in a Sichuan sesame sauce and the other paired with a grilled baby gem lettuce salad.
Andrew Zimmern's Wild Game Kitchen Pheasant
Andrew prepares pheasant in two ways; first is skewers cooked on a hibachi-style grill and second is a whole bird roasted over an open fire.
Andrew Zimmern's Wild Game Kitchen Pigeon
Andrew presents European and Asian ways to cook pigeon, preparing seared pigeon toast with Sicilian caponata and pigeon katsu.
Andrew Zimmern's Wild Game Kitchen Striped Bass
Andrew's focus for the day is fresh-caught striped bass; he prepares two dishes starring the fish, including a bass crudo and whole-roasted striped bass.
Andrew Zimmern's Wild Game Kitchen Duck
Andrew Zimmern transforms wild duck into two dishes that showcase the versatility of this delicious game bird; he utilizes the breast for a simple grilled appetizer inspired by Japanese tataki duck seasoned with scallion, ginger and Thai chiles.
Symon's Dinners Cooking Out Dog Days of Summer
Michael Symon amps up summer parties with some of his seasonal favorites; he starts with the classic American Coney Dogs, grills fun barbecue corn ribs, and cools down with easy orange strawberry cream pops.
Symon's Dinners Cooking Out Aw Shucks!
Michael Symon brings flavor to the table with his spicy and briny grilled oysters with chorizo butter, fresh chile lime creamed corn with garden tomatoes and a sweet tres leches that's flavored with a hint of lime.
Symon's Dinners Cooking Out Lizzy Lemon
Michael Symon pays tribute to Southern culinary heritage, courtesy of his mother-in-law, Sherla; he indulges in the comfort of Sherla's fried chicken and fried okra; for dessert, Michael and Liz savor frozen peaches and cream, a summery treat.
Symon's Dinners Cooking Out Grill and Chill Cleveland Style
Michael Symon gets ready for a barbecue encore, Cleveland style; Michael brings back the Italian sub burger and pairs it with crunchy-creamy waffle fries with Cleveland beer cheese sauce; for dessert he whips up portable apple hand pies.
Symon's Dinners Cooking Out Sunrise Serenade
Michael Symon starts the day off with breakfast in the garden; he amps up some classics with his world's greatest French toast with praline bacon crumble and a French omelet with fine herbs; Liz makes a non-alcoholic summer strawberry sparkler.
Symon's Dinners Cooking Out Salty Surprises and Sweet Delights
Michael Symon explores the world of sweet and salty with his pretzel fried pork sandwich with hot honey and pickles, dates stuffed with goat cheese in bacon brown butter balsamic sauce, toffee and peanut popcorn, and a frozen strawberry salty dog.
Symon's Dinners Cooking Out Cheese the Day
Michael Symon is all about that cheesy goodness, starting with a crispy grilled cheese with blueberry jam and mushrooms; Michael whips up a dairy-free no cheese mac and cheese before indulging in a rich and creamy double chocolate cheesecake.
Symon's Dinners Cooking Out Glamping Gourmet
Michael Symon is ready to relax outdoors in style; he starts with the classic Trout Almondine before preparing mouthwatering Fondant Potatoes; he mixes up a Green Bean and Radicchio Salad, and Liz toasts the night with a Black Velvet cocktail.
Great British Menu Central England: Judging New
Great Britain's top chefs compete for the honor of cooking an incredible four-course banquet.
Symon's Dinners Cooking Out Sunrise Serenade
Michael Symon starts the day off with breakfast in the garden; he amps up some classics with his world's greatest French toast with praline bacon crumble and a French omelet with fine herbs; Liz makes a non-alcoholic summer strawberry sparkler.
Symon's Dinners Cooking Out Salty Surprises and Sweet Delights
Michael Symon explores the world of sweet and salty with his pretzel fried pork sandwich with hot honey and pickles, dates stuffed with goat cheese in bacon brown butter balsamic sauce, toffee and peanut popcorn, and a frozen strawberry salty dog.
Symon's Dinners Cooking Out Cheese the Day
Michael Symon is all about that cheesy goodness, starting with a crispy grilled cheese with blueberry jam and mushrooms; Michael whips up a dairy-free no cheese mac and cheese before indulging in a rich and creamy double chocolate cheesecake.
Symon's Dinners Cooking Out Glamping Gourmet
Michael Symon is ready to relax outdoors in style; he starts with the classic Trout Almondine before preparing mouthwatering Fondant Potatoes; he mixes up a Green Bean and Radicchio Salad, and Liz toasts the night with a Black Velvet cocktail.
Great British Menu Central England: Judging
Great Britain's top chefs compete for the honor of cooking an incredible four-course banquet.
Symon's Dinners Cooking Out Sunrise Serenade
Michael Symon starts the day off with breakfast in the garden; he amps up some classics with his world's greatest French toast with praline bacon crumble and a French omelet with fine herbs; Liz makes a non-alcoholic summer strawberry sparkler.
Symon's Dinners Cooking Out Salty Surprises and Sweet Delights
Michael Symon explores the world of sweet and salty with his pretzel fried pork sandwich with hot honey and pickles, dates stuffed with goat cheese in bacon brown butter balsamic sauce, toffee and peanut popcorn, and a frozen strawberry salty dog.
Andrew Zimmern's Wild Game Kitchen Snapper
Andrew showcases the versatility of red snapper by cooking fried snapper fingers with dipping sauce and roasting a whole fish to serve family style.
Andrew Zimmern's Wild Game Kitchen Antelope
Andrew presents ways to serve antelope by cooking a whole leg over an open fire and preparing tenderloin carpaccio.
Andrew Zimmern's Wild Game Kitchen Bison
Andrew cooks with one of his favorite proteins, bison; his two recipes for the day include a Bolognese with ground bison and a taco feast with tamarind marinated bison.
Andrew Zimmern's Wild Game Kitchen Grilled Rabbit With Panzanella Salad
Andrew highlights why rabbits are a great ingredient to cook with; he serves two grilled rabbit dishes, one coated in a Sichuan sesame sauce and the other paired with a grilled baby gem lettuce salad.
Andrew Zimmern's Wild Game Kitchen Pheasant
Andrew prepares pheasant in two ways; first is skewers cooked on a hibachi-style grill and second is a whole bird roasted over an open fire.
Andrew Zimmern's Wild Game Kitchen Pigeon
Andrew presents European and Asian ways to cook pigeon, preparing seared pigeon toast with Sicilian caponata and pigeon katsu.
Andrew Zimmern's Wild Game Kitchen Striped Bass
Andrew's focus for the day is fresh-caught striped bass; he prepares two dishes starring the fish, including a bass crudo and whole-roasted striped bass.
Andrew Zimmern's Wild Game Kitchen Duck
Andrew Zimmern transforms wild duck into two dishes that showcase the versatility of this delicious game bird; he utilizes the breast for a simple grilled appetizer inspired by Japanese tataki duck seasoned with scallion, ginger and Thai chiles.
You Gotta Eat Here! Pig BBQ Joint; Two Six (ate); Taco Pica
A bacon explosion; shrimp corn dog; Beef Pepian.
You Gotta Eat Here! Praire Harvest; St. Joachum Diner; the Village
Turducken burgers; pot roast in a bonnet; black benny on latke.
You Gotta Eat Here! Jam Café; the Gabardine; Gasthof Old Bavarian Haus
The Charley Bowl; pork chops with black-eyed pea ragout and a mushroom schnitzel.
You Gotta Eat Here! The Club; Foo; Tundra Inn & Pub
Newfie Steak secret; caramel chicken; beef & bison stew.
Carnival Eats Some Like It Popped
Tearing into the Carnivore, filled to the brim with smoked brisket, pork and chicken; eating the Ragin' Cajun hoagie before sampling a fried fruit tart and Big Banana Pop; the World Series Burger; chile relleno burrito; birthday cake popcorn balls.
Carnival Eats When Harry Met Salad
Taking a stroll with the Walking BBQ; bacon PB&J quesadilla; deep-fried salad; an all-American ice cream sundae called the Burst of Freedom; the Lane County Fair in Eugene, Ore.