Season 3, Episode 4

Houston Goes Global

Houston, Texas, is a huge city with over two million people and to meet its equally huge community of chefs, Chuck heads to Westheimer Road. First stop is Underbelly, where Chef Chris Shepherd is known for his crispy ham ribs with sorghum mustard glaze. At Osteria Mazzantini, Chef John Sheeley uses red snapper straight from the Gulf of Mexico to create a recipe with squash and cabbage handed down from his Italian family. Next, Chuck samples an Indian breakfast crepe at Chef Anita Jaisinghani's restaurant Indika. And no trip to Houston would be complete without Mexican food and Chuck gets his fill at Hugo's, where Chef Hugo Ortega prepares handmade blue tortillas filled with salsa, guacamole and chapulines -- grasshoppers!
See Tune-In Times

Recipes From This Episode

Chickpea Chilla

Gulf Red Snapper with Acorn Squash, Savoy Cabbage and Creamy Squash Sauce

Chapulines

Chocolate Caliente

Crispy Ham Ribs with Sorghum Mustard Glaze

Restaurants From This Episode

Authentically Austin
Phoenix Feasting

On TV

Taco Trip

7am | 6c

Brunch at Bobby's

8:30am | 7:30c

Brunch at Bobby's

9:30am | 8:30c

Burgers, Brew & 'Que

10:30am | 9:30c

Burgers, Brew & 'Que

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Man v. Food

3pm | 2c

Man v. Food

3:30pm | 2:30c

Man v. Food

4pm | 3c

Man v. Food

4:30pm | 3:30c

Man v. Food

5pm | 4c

Man v. Food

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Bizarre Foods America

8pm | 7c

The Zimmern List

9:30pm | 8:30c

Bizarre Foods America

10:30pm | 9:30c

Bizarre Foods America

11:30pm | 10:30c

Bizarre Foods America

12:30am | 11:30c

The Zimmern List

1:30am | 12:30c
What's Hot

Man Fire Food

Wednesdays 8|7p

So Much Pretty Food Here