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Mountain Time
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Saturday
January 7, 2017
Current
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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.
7:00 pm 
Barbecue University with Steven Raichlen  "Louisiana Tribute"  This show explores the state's culinary traditions with grill-top shrimp boil, Cajun tuna pip#rade and fire-licked sushi-grade tuna steaks.G
7:30 pm 
Steven Raichlen's Project Smoke  "Bird Meets Smoke"  Some of the world's greatest poultry dishes owe their character to wood smoke. In this show you'll learn the fundamentals of smoking chicken, turkey, duck, and even quail eggs-from curing and brining to hay-smoking in a stovetop smoker. Chipotle chilies give cherry barbecue sauce a blast of smoke, too. D
8:00 pm 
Primal Grill with Steven Raichlen  "Shell Games"  Steve grills tequila-marinated oysters, ginger-mint buttered lobster and an unusual shrimp cocktail.G
8:30 pm 
Sara's Weeknight Meals  "Latin All-Stars with Maricel Presilla"  Famed Latin American chef and food historian Maricel Presilla shares her favorite dishes and cooking techniques with Sara. Her Zucchini Cuban-Style Cherry Tomato Sofrito with Almond Cacao Picada is vegetarian, but satisfying enough for die hard carnivores. A thick and hearty Mayan Turkey Stew has the unique taste of tomatillos and tortillas on the side. D
9:00 pm 
Steven Raichlen's Project Smoke  "Bacon 24 / 7"  Bacon jam? Bacon ice cream? Where will our bacon mania lead? We open this show with bacon you make from scratch. (It's as simple as curing and smoking a pork belly.) And for people who want a healthier version of bacon, we cure pork loin in fennel brine and smoke it in a ceramic cooker-the Project Smoke twist on Irish bacon. D
9:30 pm 
Steven Raichlen's Project Smoke  "Hog Wild"  Pork is the heart and soul of American barbecue, especially in the South. In this show, you'll learn how to smoke a spectacular whole pork loin roast (complete with ribs, loin, and tenderloin) on a wood-burning rotisserie. (To wake you up there's coffee crust and smoky redeye barbecue sauce. D
10:00 pm 
America's Test Kitchen from Cook's Illustrated  "A Hearty Start to the Day"  Host Christopher Kimball goes into the test kitchen with test cook Becky Hays to learn how to make the best eggs piperade. Next, test cook Dan Souza uncovers the secrets to making chocolate hazelnut spread at home. Then, tasting expert Jack Bishop challenges Chris to a tasting of maple syrup. D
10:30 pm 
Simply Ming  "Michael Schlow"  Pasta is a worldwide staple, adaptable to the cuisine of almost any country! Chef Michael Schlow, owner of Tico in Boston and DC, makes the quintessentially Roman spaghetti amatriciana, while Ming creates a savory black bean pork chow mein. One ingredient, two dishes, this week on Simply Ming!. D
11:00 pm 
Kitchen Wisdom of Cecilia Chiang  "Passing on the Wisdom"  This episode is all about Cecilia as a mentor and passing on her kitchen wisdom. "Cecilia is a perfect mentor because she gives perfect advice," says legendary chef Jeremiah Tower. She gave Julia Child cooking lessons and was Alice Water's mentor in the years leading up to Chez Panisse. D
11:30 pm 
Get Ready to Rio! with Chef Hubert Keller  "Rio Fusion: French & Brazilian"  Every time Chef Keller goes to Rio, he visits his good friend, French-born Claude Troisgros, who is culinary royalty in Rio. They have lunch at his CT Boucherie restaurant, a Brazilian steakhouse or "churrascaria" considered to have some of the best meat in Rio. Claude takes Hubert to meet his friend Katia Barbosa for some of the best Brazilian home cooking in Rio. D

   <<Previous Month

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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 S M T
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
January 7, 2017
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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