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6:30 pm
Paint This With Jerry Yarnell
"Backwater Swamps, Part 2"
In this episode, Jerry continues painting in background trees and reflections. Then he brightens the yellow glow in the background. Now he shows how to use the 1.5" hake brush to paint in all of the larger trees and then proceeds to show how to use the #4 chisel-edge brush to paint in most of the larger tree limbs and small stumps. D
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7:00 pm
Pati's Mexican Table
"Chachi's Champoton Kitchen"
Pati heads to the coastal city of Champoton, located an hour south of Campeche. She meets her friend Chachi at the local market to gather groceries for a family dinner at Hacienda Niop. After tasting their way through the market, they head to the hacienda to prepare the area's prized dishes Pollo Pibil, a gigantic tamale cooked underground and pan de cazon, a local version of lasagna made with shark, beans, and spicy tomato sauce. D
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7:30 pm
Nick Stellino: Storyteller in the Kitchen
"Bacon Or Pancetta"
Chef Stellino attempts to answer the question - which one is more delicious - incredible, salty bacon or aged, spiced pancetta? The answer still eludes him as he explores each versatile ingredient's unique flavor and texture contribution to a variety of recipes. Dishes include: Ragu' di gamberetti (shrimp, bacon, asparagus and red peppers) / shrimp amatriciana with pasta (from the town of Amatriciana, made with pancetta) / insalata del sogno (dream salad with pancetta, parmesan cheese, vinaigrette dressing) / watermelon salad with tomato and bacon. D
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8:00 pm
This Old House
"Detroit Plumbing Road Trip"
Tommy uses a modern solution for some traditional decorative molding. Homeowners Frank and Tamiko travel to Wisconsin to select their plumbing fixtures. Tommy works with Frank to install new kitchen ceiling strapping. D
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8:30 pm
Richard Bangs' Adventures With Purpose New Zealand: Quest for Kaitiakitanga
The adventurer pursues an age-old Maori tradition - the origins of "kaitiakitanga," the responsibility of human beings to protect the natural world. He begins at Mt. Aspiring National Park, strikes north to the Franz Joseph Glacier, heads east to the coast at Kaikoura, then crosses the Cook Strait to the North Island and the capital city of Wellington. His journey culminates at Cape Reinga on the upper tip of New Zealand.G
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9:30 pm
Lidia's Kitchen
"Agrodolce"
Sweet and sour is a classic combination of flavors that can be found in almost every cuisine around the world, and in Italy it's called agrodolce and produces delicious, balanced dishes of savory and sweet. Lidia demonstrates a marinated winter squash: fried and soaked in a sweet and tangy marinade made from vinegar, garlic and sugar; swordfish in sweet and sour sauce, showcasing a perfect balance between sweetness and acidity in each bite; sesame candy: a flavor packed sesame candy with citrus zest. D
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10:00 pm
Cook's Country
"Surf and Turf Goes Regional"
Test cook Julia Collin Davison shows host Christopher Kimball how to make cedar-planked salmon with cucumber-yogurt sauce at home. Then, test cook Christie Morrison reveals the steps for lemon and herb red potato salad. Next, equipment expert Adam Ried unveils his top picks for insulated food carriers. D
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10:30 pm
Simply Ming
"California 3 - Richard Zarate"
This week on Simply Ming we have the godfather of Peruvian cuisine and three time James Beard nominee Ricardo Zarate. He and Ming swap homestyle recipes from their different cultures before sitting down to a decadent meal. D
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11:00 pm
BBQ with Franklin
"Sausage"
Sausage, often a BBQ afterthought, is now finding reason to take center plate. Aaron makes sausage from scratch and visits some folks who are pushing the boundaries of artisan sausage-making. D
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11:30 pm
DayTripper
"Baytown, Tx"
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