SACRAMENTO, Calif. (February 12, 2016) – This week’s episode of The Sporting Chef presented by Camp Chef welcomes special guest Susie Jimenez, Food Network Star finalist, to turn up the heat with her spicy chorizo recipe. Also in the episode, viewers will “flip” when they discover the unexpected fish that makes for a great stir-fry meal. Gather round the table for this and many more recipes and tips on The Sporting Chef, now airing exclusively on Sportsman Channel on Sundays at 12:30 a.m. ET.
The Sporting Chef features a talented cast of chefs and outdoor experts who share decades of experience in the woods, on the water and in the kitchen. To learn more about what’s on the grill this season, visit, http://www.thesportsmanchannel.com/shows/the-sporting-chef/
The Sporting Chef, Scott Leysath, welcomes Jimenez to the show to share her favorite chorizo recipe. The use of elk meat, combined with a flavorful mix of spices, entices the palate and will bring the heat to any kitchen. Later in the episode, Leysath catches up with Tommy Gomes, who proves barracuda can be used for more than lyrics to a classic rock song. Mix the fish in with lemon and vegetables to fix up an unexpectedly hearty stir-fry meal. And the episode would not be complete without tips from The Sporting Chef’s resident redneck, Buddy T, on how to use a smoker to cook…winter melon? You got it. Tune in for all of these recipes and more.
“Chefs such as Susie brings so much to the table in terms of the ingredients and flavors she incorporates into her dishes,” commented Leysath. “Her chorizo recipe is a great way to use elk – or any wild game meat viewers choose – for maximum flavor. And it’s another reason why we’ve brought her on as a recurring guest this season – unending recipe ideas and inspiration!”
Learn more about The Sporting Chef at http://TheSportingChef.com and sign up for The Sporting Chef newsletter. Also visit on Facebook at http://facebook.com/TheSportingChef and Instagram at http://instagram.com/sportingchef
The Sporting Chef, hosted by Scott Leysath, leans on Leysath’s 25-year career as a fish and game chef, along with some of the outdoor industry’s most-talented and innovative experts on the topics of fish and game preparation, outdoor cooking, camping, harvested game handling and storage. The show offers outdoor programming in a fast-paced magazine format covering a variety of topics from stuffing quail with rabbit-rattlesnake sausage to local game feeds to finding out whether farmed salmon is a good thing for our bodies or the environment.
Michelle Scheuermann, BulletProof Communications LLC; 651.964.0264; email@example.com