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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 [...]
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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 [...]
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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.
The first of five dishes, and episodes, 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.