Dr Oz: Andrew Zimmern Bizarre Foods
Dr Oz is always talking about diet trends and healthy foods, but do you ever wonder what people in other parts of the world have in their own diets? To get some perspective, he invited world traveler Andrew Zimmern, host of Bizarre Foods, to talk about delicacies from his travels that could help you feel younger. Check out his Grilled Young Octopus with Frisee & Mustard Vinaigrette Recipe, pus the health benefits of Guey Duck Clam and Natto Soy Beans.
Andrew Zimmern said that countries like Japan and Korea have the best overall health in the world, because their exercise and lifestyles enable them to stay healthy and feeling youthful.
Audience member Nicole joined Dr Oz and Andrew to test out a few of the foods featured in this segment. Before this show, the most exotic food she has ever tried is…shrimp.
Bizarre Foods: Natto Soybeans
Natto Soybeans come from Japan, a country where people love slimy foods, according to Andrew Zimmern. Natto is an aged soybean that is often mixed into vegetables such as Okra and Radishes.
Dr Oz and Nicole tried this one, and Nicole said it wasn’t bad. It’s got Vitamin K, which promotes healthy bones, and you can find it at health food stores and international markets.
Bizarre Foods: Guey Duck Clam
Nicole said Guey Duck Clam looks like a penis. Andrew said the best way to cook it is with a torch. Then you peel back the snout. Dr Oz said it had a sweet taste, and it contained Iron. This is supposedly one of the healthiest foods in the world. Nicole said the taste was good.
Bizarre Foods: Octopus
The final of three foods was Octopus, which Dr Oz said he ate a lot when he was growing up. You can usually find it in the frozen section of your grocery store or international market. It’s easy to cook; just throw it in a pot for two hours with wine, water, and mixed veggies.
Grilled Young Octopus with Frisee & Mustard Vinaigrette Recipe
You can also try the more elaborate recipe Andrew Zimmern shared with Dr Oz.
Ingredients – Octopus
- 3 lb. Octopus, prepared & cleaned
- Mirepoix (Celery/Carrot/Onion/Parsley/Leek)
- 1 tablespoon Sea Salt
- 1 teaspoon Peppercorns
- 1 cup Tomato, chopped
- 2 cups White Wine
- 3 cups Water
Ingredients – Vinaigrette
- 3 parts Dijon Mustard
- 2 parts Cider Vinegar
- 1/4 cup Hazelnut Oil
- 1/4 cup Peanut Oil
- 1/2 cup Cream
- 4 heads Frisee
- Chives, chopped
Ingredients – Bacon
- 1/2 lb Smoked Bacon
- 1/4 cup Brown Sugar
- Throw Octopus in a pot with all its ingredients, except the water.
- As it boils, slowly add water. Cover and simmer about two hours.
- Stick covered pot & all contents in refrigerator to cool.
- When ready to serve, slice off whole legs and section the head.
- Season and grill or brown until heated and lightly charred.
- Plate and drizzle with excess sauce.
- Separately, combine Mustard and Vinegar.
- Add oils until mixed; then combine with cream.
- Toss greens in sauce. Plate and garnish with chives & pepper.
- Dice bacon and brown on medium heat.
- When crisp, drain pain and return to heat.
- Add Brown Sugar until caramelized.
- Add to salad while still warm.