SACRAMENTO, Calif. (Ammoland.Com) – On this week’s The Sporting Chef show on Sportsman Channel, Chef Scott Leysath is finally able to take his two English setters, Mac and Floyd, for the first time for the California pheasant opener. There’s an excellent chance they may not cooperate, but Leysath is certain he’ll have pheasant to cook up that night. Tune in to The Sporting Chef exclusively on Sportsman Channel on Sundays at 1 PM ET
Also on the show, Susie Jimenez makes a halibut ceviche and she has a pro tip to not let the fish sit in the lemon juice for too long. “Just coat the fish and let it sit in the bowl while you mix your other ingredients,” she shares. “By the time you’re done mixing, the fish will be ready.” Stacy Harris makes a venison and boar meatloaf, Brad Fenson cooks in deer camp, Cee Dub makes a rainbow rice Dutch oven concoction and Buddy uses a pressure cooker to cook up his own version of chili.
Don’t miss the newest segment of the show, “Chef Notes,” where Leysath sits down with notable chefs past and present for a deeper dive into what makes a chef ‘tick.’ This week, Leysath chats with Ippy Aiona of Ippy’s Hawaiian Barbeque. Ippy was a finalist on Season 8 of Food Network Star. He shares why plate lunches are becoming so popular.
Tune in to The Sporting Chef exclusively on Sportsman Channel on Sundays at 1 PM 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/
Learn more about The Sporting Chef at http://TheSportingChef.com and sign up for The Sporting Chef newsletter. Also, subscribe to Sporting Chef YouTube for tons of tips and tricks at https://www.youtube.com/user/sportingchef; visit on Facebook at http://facebook.com/TheSportingChef and Instagram at http://instagram.com/sportingchef