Andrew’s Globetrotting Holiday Dinner Party | Bizarre Foods with Andrew Zimmern | Travel Channel

Andrew brings together a group of diverse friends from his travels around the world to celebrate their respective holidays. The eleven guests share their most bizarre ethnic celebratory foods including the Italian Christmas stuffed pig’s leg known as zampone, a Native American harvest meal of porcupine, and the Thai New Year mixture of sweet potato starch, vegetables, and shrimp known as snot.

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This is definitely the most global dinner party I’ve ever hosted. Friends have come in from all corners of the world, bringing with them all sorts of bizarre foods and ingredients. A number of us spent the day cooking these international dishes together, and now it’s time to dig in.

And what a smorgasbord it is. We’ll move around the table, giving everyone a chance to present their special dish to the group. Adalynn, take it away. Your dish is first. What are we looking at? We’re looking at yusheng fish salad. And what Yusheng translates to. It literally means raw fish.

So this is the salad of abundance and longevity. Yusheng salad is traditional to the New Year celebrations in southern China. In fact, Lunar New Year is the main holiday in Asian cultures. The 15 day celebration is highly symbolic and food is a big part of the festivities.

Adlin tells me that for good luck, we’ll all be mixing this salad as a group right here at the table. What are the ingredients that are going into the salad that are in the little ramekins? We have sugar, salt. We have bit lemon for the salmon peanuts. That signifies good luck.

Inside the salad we have it’s radish white radish. And it symbolizes eternal youth. And when we toss it up we’ll have to, you know, shout out our festive greetings, which is which is like kung fu tai in Chinese fashion. You’re going to have to. What is that? Tai chi. Hey! Not bad.

Try not to hit the chandelier. Oh, he’s my Tai. Delicious. This is great. That was my. Light. Refreshing. Really, really yummy. And it has an awesome texture to it. It’s so refreshing. Let’s see. Now I put these fingers there and that finger there. But what do I do with these two?

Oh I wiggle wiggle wiggle. Okay. Yeah. Keep wiggling okay. Keep wiggling. Don’t stop wiggling, Mars. Don’t let me down. There you go. Oh, yeah. Oh, yeah. Oh! Hallelujah. For the next course. Chef Robert Gadsby’s Jamaican cow cod soup. How does a London born chef living in Houston who specializes in Franco-japanese

Cuisine with an international reputation, develop an expertise in Jamaican country cooking? Well, actually, my mother’s Jamaican. Gotcha. And my nephew is the one who gave me the recipe for this. So another family. Recipe. It’s delicious and really fragrant. It really is spectacular. Outstanding. Outstanding.

I love that that warmth at the end and leaving those chilies whole. Time for snot. Nana Chen’s aptly named her family’s traditional dish for the slimy and sticky texture that the sweet potato starch takes on when it’s thickened with broth. How many generations is this recipe been in your family?

Well, now that I’ve cooked it, I guess seven and it’s never left the family’s kitchen. So incredible. First. Well. Can you keep it from your family? Oh, it’s. The new year is all about sharing, Lawrence. Well, it’s not bad. I like it.

Well, you know I do, because I love the salty shrimp and the pork. It’s a great combination. The vegetables. What’s better is that you can really appreciate at holiday time the idea of a recipe being handed down for seven generations in one family, never leaving that

Kitchen and then being shared with all of us. Well, Bill, Erma porcupine time. Yeah. One of the most unusual dishes at our table is a Native American specialty from northern Minnesota. You know. You have a lot to look forward to. Oh, and this is called this is Andrew. This is called Gog.

Gog, Gog. You know, I. Have to tell you guys, every once in a while, I encounter a food that I’ve never eaten and never dreamed of eating. And this is this is one of them. How did you catch the Gog? Actually, we. Know where they’re at.

Usually because we can see them in the top of the trees. They eat the top of the trees, the bark off of them and stuff. So they’re fairly easy to spot. So when we want one, all we need to do is go back out where we saw the trees and harvest

It with a 22. Yeah. Porcupine is in phylum Rodentia. Is it a rodent? I don’t know about that. That’s a very good. That’s a very good question. Beaver. Beaver. It is a style of rodent. It does. The teeth on it grow continuously.

And so they have to chew all the time to keep the chew teeth from growing. So it is a it is a rodent. Well, then when we get ready to prepare it too, we have to singe the quills and the hair off from it over a fire.

So you get a lot of smoky smell coming up into the hide on it. So a mixture of fried bacon, onions, potatoes and parsley is stuffed into the stomach cavity and the whole thing roasts for about 2.5 hours. It’s served the traditional native way on a bed of wild rice.

I’ll tell you, it’s got a good game flavor. You would not mistake this for something else. We’d go out and harvest a porcupine for the quills. So. And then we’d make jewelry or dance regalia for our ceremonies with it. And in order to not waste anything, then you, of course, ate the porcupine.

In China, we serve fish as the whole animal. So you have the head, you have the tail. But I never have the fish facing me. So there was. The tail, not. Next is Neil Barofsky’s Sweet Noodle kugel, a type of casserole that’s made with eggs, noodles, and condensed milk.

A dish that’s near and dear to my heart, and a common side dish or dessert for Jewish holidays year round. What do you think? I love it. I mean, any opportunity to have kugel? You eat kugel. Historically or. In terms of the holidays, you know, everything is symbolic.

So we go with the sweetness for sweet year. And that’s about all I got. You know, I’m just going to eat it. It’s one of those things. I mean, my grandmother, when she passed, we got her kugel recipe, and I make it all the time.

And it’s just it’s the greatest thing in the whole world. I love her kugel. Oh. Nice job. Well, my friend, I think it’s time for a proper English goose. The time has come. Yeah. The goose recipe is straight out of medieval England and uses suet or raw fat.

Both inside and outside the bird. The way it works. Because as the goose is cooking, it’s rendering on the outside, but it’s being basted from the inside out. So it’s a quite a weird technique, but it works. And the sieved hard boiled eggs in there, which is binding all together.

So this recipe, well, this goose has been it’s the first time it’s been cooked for 500 years. Today. For this wonderful event. That just looks too good to be. True. Okay. Robert, what do you think of the goose? Outstanding. It is. It’s a nice flavor, isn’t it?

And people think it’s fatty and gamey, but it’s not at all. But what’s interesting is that cinnamon and ginger. Yeah, I agree with that. The way that it perfumed the entire bird and it had it had to be conveyed by that suet rendering inside. It must have just. And the stuffing. Is so.

Unusual. Stuffed is a theme for this party. And this tempting porkshank. Zamponi is a New Year’s food. And. It’s a stuffed pig’s trotter. And actually, we’ll give you a few lentils first. And the lentils represent coins. So you’re going to have a nice prosperous year.

Give you a little slice of that really gelatinous meat. Delicious meat. A lot of people in in Ecuador on New Year’s Eve, the moment when there’s the transition, you know, they hold a lot of lentils in your hand and they say it’s for prosperity. So, so.

But I didn’t know where it came from. Now that you mentioned that, it’s nice to know that’s kind of Italian way.