Ainsley's Big Cook Out
Ainsley's Big Cook Out
From Canada to the southernmost tip of Argentina, Ainsley Harriott combines his adventures with cooking and sampling al fresco cuisine.
Canada
In the first of the series, Ainsley visits Signal Hill, Newfoundland where he cooks Succulent Seared Scallops. He meets ex-Brit Steve Watson who is a local chef.
Chicago and Kansas City
Ainsley visits Chicago and cooks honey grilled fruits with roast almonds on the shores of Lake Michigan. Local Ellen Miller, guides Ainsley round one of Chicago's famous delis, and he picks some ingredients to make his barbecued four seasons pizza.
Tennessee, Alabama and Florida
Ainsley's American journey takes him to the deep south. Starting at the Mississippi River, he pays a visit to the home of Elvis at Graceland before making his way to the home of blues, booze and barbecues, Memphis.
Mexico
After fire-fist chorizo quesadillas in Acapulco, Ainsley cooks speedy cheesy cornzales parcels in Zócalo's main square and chilli-skin garlic-stuffed poussin in Oaxaca.
Brazil
Ainsley's cooking out in the heart of the Amazon Rain Forest, Brazil and conjuring up Fish Kebabs. He visits the Ariau Jungle Towers and makes a Coconut Coffee Rice Pudding.
Argentina
In the final part of his journey Ainsley visits Argentina. In Buenos Aires he visits the Hereford Restaurant and talks to Jorge Grandinetti on how they cook meat the traditional way.