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Saturday
March 31, 2012
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NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.
9:00 pm 
Mexico -- One Plate at a Time with Rick Bayless  "Tijuana Round Table"  There's a long heritage of good food in Tijuana: It has an amazing taco culture and is the birthplace of the Caesar salad. Today, Tijuana boasts one of the top culinary schools in the country and some of the best chefs in Mexico. Rick and three fellow food lovers dine at the ultra-modern Mision 19 located in Mexico's newest Leed Gold Certified building. D

9:30 pm 
Pati's Mexican Table  "Foods of the Mexican Revolution"  If you're fighting a war, how do you cook food on the run? What sort of meals can you make around ranches, porches and rustic bonfires? What might Pancho Villa or Emiliano Zapata have eaten? This episode looks at the culinary legacy of the Mexican Revolution, with recipes that include: Cowboy "Charro" Beans; Chilorio Burritas; Chunky Guacamole; Sweet Anise Rosquitas. D

10:00 pm 
Mexico -- One Plate at a Time with Rick Bayless  "Tijuana Taco Crawl"  People are passionate about their tacos in Tijuana. Ask any local and they'll tell you their favorite - complete with mouthwatering details. Three local Tijuana foodies take Rick on a taco "crawl" starting with arrachera (skirt steak) tacos at El Yaqui. D

10:30 pm 
Pati's Mexican Table  "Convent Food"  Aren't convents supposed to be austere, dull places? In Mexico, everything's a little more colorful - including the food of Catholic nuns. Delicious, labor-intensive mole is probably the most well-known food to come out of the convents, but Pati will explore some easier, but just as tasty recipes, including: Picadillo Empanadas of the Immaculate Conception; White Rice and Poblano Rajas Casserole; Almond and Porto Cake. D

11:00 pm 
Mexico -- One Plate at a Time with Rick Bayless  "Baja Beach House Cooking"  Rick introduces viewers to some of Los Cabos top chefs and their restaurants then cooks dinner for them at a luxurious beach house. Margarita Carrillo, chef/owner of Don Emiliano Restaurant in San Jose del Cabo, joins Rick to purchase the local cabrillo fish and to visit Tamarindo's Farm for organically grown produce. Rick makes a tamarind chile sauce to go with his fish and eggplant course. D

11:30 pm 
Pati's Mexican Table  "Wrapped Treats"  Mexicans have been wrapping and cooking their food in leaves for a long time, and this episode will look at the reasons why. Pati will also offer some shortcuts and tips for cooking wrapped foods in your own kitchen. Recipes will include: Pork Tenderloin in a Sweet Citrus Sauce; Baked Plantains; Blackberry and Pecan Tamales. D

   <<Previous Month

Next Month >>   

T F S S M T W T F S S M T W T F S S M T W T F S S M T W T F S
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31


Mountain Time
View Pacific     
Saturday
March 31, 2012
Current
View Prime Time
View Full Day
NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.
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