New England
From shoreline to foothills, the professor covers New England fish to fowl, summer to fall. He demonstrates tricks for shellfish shucking and how to avoid tipping over clamshells on the grill in Grilled Clams with Sambuca and Italian Sausage. Steven simply grills the perfect summer fish – Swordfish – and marries it with a summer salsa made with ruby red tomatoes and raw sweet corn. Finally, he tackles turkey – The Perfect Thanksgiving Turkey – on the grill, giving it the full New England treatment with a maple syrup brine and a Maple Syrup Redeye Gravy.
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CC - Closed Caption
HD - High Definition
16:9 - Anamorphic Widescreen
LTR - Letterbox
DVI - Descriptive Video Information for the visually impaired
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