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Extreme Cuisine EpisodesSeason 1    

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  • Mexico
    Jeff Corwin makes his way through Mexico on an extraordinary culinary adventure taking a gritty look at pre-Latin dishes that have survived for hundreds of years. In the mountainous region of Oaxaca, the country's culinary center, Jeff joins a Zapotec chef to cook up a wasp nest and enjoy some "chapulines" (grasshoppers) as well as "tacos de cabeza" (head tacos), a Mexican staple that include cow cheek, nose, eyeballs, and brains. In Hidalgo, Jeff and Mixteca farmers harvest "escamole" (ant larvae) from the base of the enormous Maguey plant. With thousands of angry ants attacking and biting, Jeff satisfies a dream to eat escamole in the wild. And when he combines escamole with "Huet la Coche" (corn fungus), Jeff scores the ultimate Mexican meal, ant bites and all.

  • Greece
    Jeff Corwin makes his way back to beautiful Greece, where he spent time as a graduate student. On the island of Crete, Jeff power milks dozens of sheep in minutes and churns the results into a toulomotyrion, a soft cheese fermented in a goat's stomach. The ultimate "guest" meal on Crete is slimy snails, so Jeff hunts them and slurps them down. He then goes underwater in a quest for octopus and the tasty roe of the spiny sea urchin. Catch in hand and with nerves of steel, he cooks up Kakavia, a fisherman's stew with the dangerous "scorpion fish." In the Peloponnesus, things heat up as Jeff skewers a whole lamb for the spit, complete with organs wrapped in intestines, called Kokoretsi, as an appetizer.

  • Morocco
    Jeff Corwin takes a wild journey through the culinary wonderland of Morocco. Off the coast of Essouraia, Jeff bobs in tiny boats, line fishing for gigantic conger eel. Then Jeff milks a camel to make an exclusive cheese and a traditional smen, a rancid butter that increases in value with age. Up to his ankles in goat dung, Jeff digs for elusive argon nuts, the main ingredient for the flavorful "liquid gold of Morocco" - argon oil. He hits up Marrakech to create a tagine, an earthen pot dish cooked in the furnace of a bathhouse, and a Bisteeya, the famous pigeon pie. A steep hike up to the High Atlas Mountains and the Berber village of Aguersuoual is the ultimate BBQ for Jeff where he cooks a whole ram in an underground oven.

  • Peru
    Jeff Corwin heads south of the border - way, way south to Peru. On the northwest shore, Jeff meets Peru's "fisherman of the year," and in small reed boats learns how to fish for his supper, and makes fisherman's cebiche right on the beach. Two miles high in Cusco, Jeff peels naturally freeze-dried potatoes - with his feet! He travels to a small mountain town to enjoy the gastronomical joy of cuy (guinea pig), an essential source of protein for the Andean people, and his South American adventure culminates by building and cooking a traditional Pachamanca, an earth oven feast - the traditional way to celebrate the Andean new year.

  • Pacific Northwest
    Jeff Corwin keeps it relatively local as he eats his way through the Pacific Northwest of the U.S. On the shore of Harstine Island off the coast of Washington, Jeff digs up, and dines on, the world's largest clam - the geoduck (pronounced gooey-duck). He dives Puget Sound to find and harvest sea cucumbers (not a vegetable, but an animal) one of the most unusual animals in the world, and filled with ooey-gooey roe - a bizarre experience, and an amazing taste sensation. Jeff climbs the rocky waterfalls to hunt and catch lampreys with the Grand Ronde Indian tribe, and joins a native American "gathering of the tribes" to celebrate their heritage, their tradition and celebrate the bounty of the sea with a big beach clambake.

  • Thailand
    Jeff Corwin tears through Thailand exploring the unique foods indigenous to the land. He samples deadly wasp and bamboo larvae straight from the groves of Mae Hong Son, and then he and his guide use traditional bamboo materials to catch and cook catfish mixed with forest-grown greens and spices in the Pai River. Jeff veers off the beaten path in Bangkok for a feast of silk worms, grasshoppers, and live shrimp that literally "dance" into his mouth and helps prepare Moo Yaang Trang, roasted pig cooked in underground ovens, in the Trang Province. Then, in the Muslim fishing village of Palian, Jeff learns the extensive production process of fish sauce and trudges through coastline mud to harvest and eat fresh blood cockles. Loy Krathong (The Festival of Lights) and delicious street food wrap up Jeff's culinary quest.
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