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Eat Weird is back with some Goya seafood products. We try some Octopus in Hot Picante Sauce, Octopus in Garlic Sauce, and Cuddlefish in Ink. Which one is the best or are any of them any good at all?

Also, we discuss some big news for all fans of the unique and delicious food featured in the Dave Ciminelli episodes, there is a place where you definitely will be wanting to try coming soon. For more information visit AuRants.

We hope you enjoyed this episode of Eat Weird. We’re constantly trying to use your feedback to improve the show as we go along. Please send in your suggestions, follow us on Twitter and most of all Live Well, Eat Weird.

Host: Chris Fehnel. Cameraman / Producer: Colin Devroe

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On this week’s episode of Eat Weird, we delve into some seafood that may not be so weird to some, but possibly foreign to others - mussels. Colin Devroe is this week’s chef, preparing a delicious seafood, pasta dinner. We explore the difference in taste between the relatively close mussel and clam, and request your input about what your favorite seafood is.

This simple yet delicious meal is a surefire dish to please anyone’s seafood appetite.

Recipe:

• 10-20 mussels
• 3/4 c. olive oil
• 4-5 plum tomatoes, crushed
• 3-4 garlic cloves, chopped fine
• 1/2 c. chopped parsley
• 1 lb. linguini or other pasta
• 1 tbsp. salt

Place scrubbed mussels in a pan with oil, tomatoes, garlic and parsley; mix well. Cover pan and cook over medium heat until mussels open; cook 6 more minutes. Remove mussels and cook sauce 6 more minutes, uncovered, over low heat.

Meanwhile, cook pasta al dente; drain. Place pasta on a large platter and pour sauce over top. Top with opened mussels. Add more fresh parsley if desired. Serves 4.

We hope you enjoyed this episode of Eat Weird. We’re constantly trying to use your feedback to improve the show as we go along. Please send in your suggestions, follow us on Twitter and most of all Live Well, Eat Weird.

Host: Chris Fehnel. Producer: Colin Devroe

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We’re taking a short break from the Dave Ciminelli-series to step into the kitchen and try something new, antelope. Your host, Chris Fehnel, expands his culinary-prowess and prepares the antelope fresh from the western United States using a venison recipe that can be found on All Recipes.com (or below in the post).

Here are a few photos from episode 6 of Eat Weird. For more photos, see Flickr.

Here is the full recipe for the antelope over tortellini.

Ingredients

• 1 egg
• 1/3 cup light cream
• 1 cup fine bread crumbs
• 1 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley
• 1 1/2 pounds boneless antelope
• salt and pepper to taste
• 1/4 cup all-purpose flour for dredging
• 1/4 cup butter
• 1 clove garlic, minced
• 1/2 cup dry sherry or Marsala wine (we used sherry)
• 1/2 cup venison broth, beef broth, or water (we used beef broth)

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Stir together the eggs and cream, and set aside. Combine the bread crumbs, Parmesan, and minced parsley in a large bowl; set aside.
3. Slice antelope into serving size portions, 3/8 inch thick. Pound with a meat mallet (or your fist like Chris did) to about 1/4 inch thickness. Season to taste with salt and pepper, then dredge in flour, shaking off the excess. Dip the antelope into the egg, then press into the bread crumbs.
4. Melt butter in an oven-safe frying pan with lid. Cook garlic until fragrant, then add the breaded antelope, and cook on both sides until browned. Pour in sherry and broth. Bring to a simmer, cover, then transfer to the oven and bake until the meat is tender, about 45 minutes.

 
Serves five.

We hope you enjoyed this episode of Eat Weird. We’re constantly trying to use your feedback to improve the show as we go along. Please send in your suggestions, follow us on Twitter and most of all Live Well, Eat Weird.

Host: Chris Fehnel. Producer: Colin Devroe. Photographer and Camerawoman: Eliza Devroe. Hunter: Adam Libertoski

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In Episode 5 Master Chef Dave Ciminelli takes us Down Under for an Australian adventure. This Aussie-inspired dish is Kangaroo Filet, Tofu, and Australian Barramundi fish dusted with pulverized seaweed paper, dried orzo power and mustard seed, flash fried with Spätzle, and served in a crispy jalapeño cheese tortilla cup with a sun ripened chili soy glaze.

We’ve managed to dig up a little information about some of the items in this recipe. As Chef Dave Ciminelli brought out in the episode, Kangaroo meat is very, very good for you. It is “high in protein and low in fat” and “has a very high concentration of conjugated linoleic acid (CLA) when compared with other foods”. The Barramundi that was prepared was the salt water variety, and also is not only good for you but is considered “good eating” among anglers. They also get pretty stinkin’ big. We also found a pretty good recipe for making your own Spätzle (in the US we spell it Spaetzle) from the Food Network’s Tyler Florence.

Here are some photos from episode 5!

As Chris said, this was one of the better meals we’ve ever had. Thanks again to Dave and his team for putting together such fantastic dishes. We’ve got two more dishes that Dave prepared for us coming up in episodes 6 and 7 so stay tuned!  Oh, and in case you missed Dave’s other dishes don’t miss the Wild Goose Breast Salad and the Sunny-side Quail egg and Hornworm tempura on a rabbit sausage sauce.

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Master Chef Dave Cinimelli’s second dish, his first dish was the Wild Goose Breast Salad, is a Sunny-side Quail egg and hornworm tempura served in a rabbit sausage sauce. The hornworm, mealworms, and quail egg were all deep fried in tempura.

Here are some photos from the second of five dishes that he prepared.

Thanks again to Dave Ciminelli for preparing such great dishes. Stay tuned because on Tuesday we bring you another episode of Eat Weird!

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This past week we managed to live extremely well by eating weird courtesy of Master Chef Dave Ciminelli. We met up with Dave at his restaurant in Pittston, Pennsylvania where he prepared five separate dishes for us to try on the show.

We’ve taken each of these dishes and made separate episodes out of each of them and we’ll be bringing you them over the next few weeks.  We hope you enjoy this next series of episodes.

The first dish by Dave Ciminelli was a Wild Goose Breast Salad poached in chicken au jus and blended with caramelized root vegetables, asian spice, mayo, and served on a friend pita sculpted with roasted garlic and artichoke.

Yes, you read that right. All of that.

Here are some photos from this episode, do what you can not to drool on your screens.

Thanks to Dave Ciminelli and special thanks to Mike Matosky for setting up this rendezvous with some of the best weird food we’ll ever have. We’ve got four more episodes coming so stay tuned, live well, and eat weird.

This episode was produced by Colin Devroe.

Also, I got a bunch of exciting news for the show and will keep everyone up to date as things become more concrete, but some of them are based on your suggestions. Please keep your suggestions and comments coming, all the help and support is greatly appreciated.

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Big thanks to Colin and Eliza Devroe for helping me out with my inaugural Eat Weird episode. Stay tuned for more and please, please, please send me your suggestions for foods, restaurants, and recipes at eatweird.com/suggestions/.

Tell all your friends. Follow along with our RSS Feed, Twitter, Viddler, Flickr, etc to stay up to date with the latest Eat Weird updates. It should be a lot of fun and I plan on bringing you some interesting episodes, that hopefully will feature some of your new favorite foods.

Also, if you have any suggestions please visit the Suggestions page.

Live Well. Eat Weird.

Thanks,

Chris Fehnel