Ming Tsai kicks off his brand-new series with a trip to Boston's Chinatown to demystify fermented black bean and garlic sauce — a favorite of Chinese cooking. Back in the studio, Ming will prepare Wok-stirred Clams and Black Beans, Wok-stirred Beef with Eggplant and Black Beans, Black Bean Pork and Tofu, and a Black Bean Aioli. Guest chef Iris Tsai — Ming's mom! — joins him to make Sizzling Fried Red Snapper with this versatile and simple master sauce.
Ming's version of this Indonesian sweet soy sauce, accented with a hint of kaffir lime, is a favorite at his restaurant, Blue Ginger. Ming demonstrates how this syrup can be glazed over Salmon with Lemon Sushi Rice and used to enhance Chicken Breasts with Asian Slaw. Ming then visits with celebrated guest chef Martin Yan as he makes Steamed Cod with Gingered Swiss Chard.
SIMPLY MING introduces a twist on a classic this week with Ming's Master Chicken Broth, infused with star anise, ginger and soy sauce. Ming cleverly enhances the Western staple with Chinese flavors to create unique dishes such as Ginger-Poached Chicken Breast, Hot and Sour Shrimp Soup, and Lemongrass-Coconut Chicken Soup. Well-known chef Michael Lomonaco arrives as Ming's guest, and together they stir up Shrimp and Vegetable Risotto.
Ming Tsai kicks off the second season of SIMPLY MING with a once-in-a-lifetime culinary expedition to South Africa with lifestyle guru Colin Cowie. First, Ming is in the studio to create his Curry Tea Rub — an exotic mix of fruity blackberry-tea and curry powder that will add the taste of India to everyday cooking. Just rub it on and cook — what could be simpler? Ming demonstrates this easy technique by preparing Curry Tea-Rubbed Butterfish with Dried Mango Couscous. Then, Ming and Colin are off to South Africa to explore the famous spice markets of Durban and discover how 11 ingredients come together to create a wonderful house curry. This edible masterpiece is immediately put to work with the help of local chef Rachel Buchner who prepares BBQ Curry Tea-Rubbed Ostrich with Grilled Sweet Potatoes and Fruit Salsa. Back in the studio, Colin whips up the mouthwatering dish of Spiced Cod with Tomato Sauce.
Ming Tsai shares a childhood favorite, Shrimp Mousse, which still ranks high on his list of culinary cravings. One of the first things he learned to make in his Mom's kitchen, it got even better when he applied French techniques learned while in Paris. This airy mousse features four simple ingredients — shrimp, eggs, butter, and truffle oil — and can be used for instant, easy hors d'oeuvres of Shrimp Toast, a light first course of Steamed Shumai with Edamames and Lemon Broth, and an entrée of Shrimp Crusted Halibut with Spicy Asparagus Salad. Who better to consult about finding the freshest seafood than the authorities of Boston-based Legal Seafoods? CEO Roger Berkowitz offers up suggestions of what to look for when selecting the perfect shrimp. Later, legendary chef Jacques Pepin joins Ming in the kitchen and uses the Shrimp Mousse in true French fashion, encasing whole shrimp with the mousse, terrine-style, and serving up a Shrimp Cushion on a simple but delicious watercress salad.
Tea smoking — a classic technique of Chinese cooking — brings a wonderful smoky flavor to a myriad of dishes. With Ming's signature Citrus Herbal Tea Rub, green tea is perfectly complemented by the citrus taste of lemon, lime, and orange zest while mint and ginger add an invigorating flavor to the irresistible mix. Using this master base to elevate the flavor of a few light and healthy dinners, Ming whips up Seared Tea-Rubbed Chicken Breasts with Celery Sauté and Rubbed Halibut with Orange-Fennel Salad. Then it's off to uncover the art of tea smoking at Blue Ginger, demonstrated by sous chef Isaac Bancaco, who uses a mixture of uncooked rice, raw sugar, and tea, heated at the base of a wok, to slowly smoke and flavor a variety of dishes. Back in the studio, guest chef Martin Yan creates a savory Tea-Rubbed Scampi with the citrus herbal mixture.
With the help of a personal favorite — Spicy Black Bean Aioli — Ming reinvents some favorite casual eats. This master base marries the pungent salty taste of the Chinese black beans with garlic, ginger, and spicy sambal to create a flavorful aioli. This tasty condiment adds a punch of flavor to Panko-Crusted Cod Fish Cakes, Skillet Chicken BLT Sandwich, and a Grilled Mahi-Mahi Sandwich with Spicy Black Bean Slaw. Ming heads over to Blue Ginger to check out the innovative ways the light and flaky Panko crumbs are incorporated in a variety of the restaurant's signature dishes. Guest chef and seafood master Jasper White offers up the perfect hors d'oeuvres of Chilled Mussels with Spicy Black Bean Aioli.
Ming makes the most delicious of sweets — caramel — even more heavenly. His Jasmine Caramel Sauce combines smooth caramel with a hint of floral jasmine tea, proving that even perfect tastes can be improved upon. This smooth concoction added to even the simplest of desserts can take them to a whole new level. Ming whips up a few desserts to satisfy his sweet tooth — from a delicate Toasted Almond Tea Cake, to the perfect combination of hot and cold that is his Jasmine Banana Caramel Sauce Ice Cream Sundae, and finally a Toasted Sesame Nougat Bark that is just as delicious left plain or dipped in a decadent dark chocolate. Ming visits Tiny Trapeze Confections in the Boston neighborhood of Hyde Park and discovers that natural and organic ingredients create the richest caramel. Back in the studio, world-class pastry chef Gale Gand prepares her interpretation of the classic French dessert — a wonderful Pear Tarte Tatin.
Having grown up in a culinary household, Ming reminisces that the warm aroma of a simmering Red Roast is one of his most vivid memories. His Red Roasting Braising Liquid perfectly mixes sugary rock candy, spicy ginger, hot chilies, and wine, and is, all at once, sweet, salty, and spicy. Ming takes this dynamic sauce and creates three very unique dishes with it — Red Roast Duck Legs with Sweet Potatoes and Daikon, and an incredibly tasty Lightly Braised Butterfish with Snow Cabbage. For the third dish, Ming grills up what he deems to be the most flavorful cut of beef, Rib Eye Steak, and serves it with a hearty Red Roast Carrot Soup. Then Ming is off to T.F. Kinnealey in the South End of Boston, one of the premier suppliers of meats in the country to discuss shank and rib eye with the experts. Guest chef Iris Tsai, Ming's Mom, offers up Red Roast Shank Sandwiches made of meltingly tender beef shank that have been infused with all the rich flavors of the braising liquid — a favorite dish from Ming's childhood.
The tangy burst of fresh cranberries is often a flavor associated with the fall. Ming proves that the options for this petite fruit are virtually limitless when combined with a traditional teriyaki sauce. The result is a Cranberry-Teriyaki Glaze that adds flavor to dishes across a variety of culinary traditions. The glaze gives an incomparable flavor to Cranberry-Teriyaki Chicken on a bed of Garlic Bok Choy and Cranberry-Teriyaki Lamb Rack with Couscous Salad, while also keeping the meat wonderfully moist. For the vegetarian option of Cranberry-Teriyaki Sweet Potatoes Satays, Ming glazes spears of sweet potato with the savory sauce and gives them a finish of chives and sesame seeds. Then Ming travels to Oishii Sushi in Chestnut Hill, Massachusetts to see how versatile teriyaki is in the Japanese kitchen. Lidia Bastianich, the matriarch of Italian-American cuisine, creates the perfect fall dish of Oven-Braised Pork Chops with Red Onions, Pears and Cranberry-Teriyaki Sauce or Costolette Di Maiale Brasate Al Forno Con Pere — that captures all the wonderful flavor of the teriyaki with a traditional Italian dish.
Lychees, a perfumed exotic fruit that are delivered up as simple desserts after many Chinese meals, are reinvented here as a delicious purée. Lychees are known for their sweetness, but as Ming demonstrates with the Lychee-Mango Purée, they are also fantastic in savory dishes when paired with mango and spicy jalapeno pepper. It's a sauce that adds an incomparable fresh and tropical sweet heat to a variety of familiar dishes — the sweet, slightly acidic mango perfectly complements the rich lobster meat in Ming's Lychee-Mango Lobster salad. The traditional hors d'oeuvres of scallops wrapped in bacon are given a new spin in the Scallop and Bacon Fried Orzo with Lychee-Mango Syrup, and a Mid-West favorite — the 'Chicago Dog' — is given a shot of flavor with Lychee-Mango Corn Relish. Ming then heads down to the Legal Seafoods processing plant on Boston's storied waterfront to speak with CEO Roger Berkowitz and check out how lobsters are sorted. Back in the studio, celebrity chef extraordinaire Todd English joins Ming to create a Brochette of Duck with Lychee, Mango and Fennel Slaw.
Salsas have surpassed ketchup as America's favorite condiment and there's a very good reason for that: versatility. They're the perfect way to add flavor to any dish. Ming's Tomato-Kaffir Lime Salsa brings both sides of the world together with lime — a key ingredient in western salsas and eastern curry pastes. For his version, Ming uses incredibly fragrant kaffir lime leaves. This classical Thai ingredient gives the salsa a bright citrus flavor. This master recipe adds a new twist to three favorite grab and go dishes: Asian Lamb "Gyros" with Tomato-Kaffir Lime Tzatziki, a Salmon Burger with Tomato-Kaffir Lime Salsa, and a Tofu-Mushroom Quesadilla that features the satisfying texture of cheese without the calories. Chefs know that the best salsas are the result of using the freshest ingredients, so Ming heads to Marino Lookout Farm in Natick, Massachusetts to discover what types of tomatoes work best for certain recipes. Back in the studio, Ming proves that salsa's versatility doesn't have to end in the kitchen. The king of cocktails, Dale Degroff, joins Ming to make an Oyster Cocktail using the Tomato-Kaffir Lime mixture.
Hot Water Dough, one of the essentials in Chinese cuisine, is just as useful in the American kitchen. Ming is joined by the authority on Hot Water Dough — his mother Iris Tsai — and uses this versatile dough as the inspiration to create four very different hors d'oeuvres (ranging from classic pot stickers to a savory fried dough). Ming's version of one of the most popular appetizers in Chinese restaurants, Pork and Shrimp Pot Stickers, features a mouth-watering combination of diced shrimp, soy, scallion, ginger and pork in a Hot Water Dough wrapper. He then updates the traditional Italian dish of fried raviolis with his Crispy Lemon-Crab version. In this dish, the flavors of freshly picked crabmeat meld perfectly with scallions, honey, and jicama and the dish is served up a crispy golden brown with a lemony vinaigrette. For a simple but delicious treat, Fried Dough with Garlic — the savory version of the familiar sweet dough — becomes slightly caramelized when folded with scallions and a touch of sugar. Out of the fryer, the dough is immediately sprinkled with salt and rubbed with fresh garlic. Guest chef Iris Tsai serves her Xien Bing, delectable dumplings filled with a mixture of ground chicken, mushrooms, garlic and ginger.
One of the earliest convenience foods, Thai Curry Paste was created centuries ago to provide lots of flavor in a ready-to-use form. This master recipe can be easily combined with everyday ingredients — elevating your favorite meats, vegetables, fish, and pasta into instant and delicious curry dishes. In Thailand, the color of the paste often indicates the ingredients that dominate it, and a Green Curry Paste like Ming's is packed with aromatic green herbs such as basil and cilantro, plus mint for a bit of sweetness. With its transforming herb and curry flavor, Ming whips up Green Curry Chicken Noodles, a simple one-wok stir-fry that features the mellow flavor of rice noodles with the spicy green chile of the curry. Ming then heads to Noodle Alcove in Boston's Chinatown to check out what goes into the art of hand pulling fresh noodles. Back in the studio, the paste serves as a dynamic marinade for Grilled Green Curry-Marinated Salmon and Eggplant Steaks. The paste also provides an added boost to the simple flavor of ground chicken meat in Ming's Green Curry Chicken Burger. Lastly, Ming provides a wonderful, hearty dish for the cold winter months: Spicy Green Curry Rock Shrimp Gumbo. But it's not just a flavor for Indian food lovers, as Latin chef extraordinaire, Aaron Sanchez, proves when he joins Ming in the studio to create his "Mole Meets Curry" dish.
Sweet and sour, a classic flavor contrast in Chinese cuisine, is usually achieved by using vinegar and sugar. Growing up at his family's restaurant, Mandarin Kitchen, the traditional mixture would be sweetened with pineapple, but Ming favors cranberries for their sweet tart flavor and brilliant color. Ming's Sweet & Sour Cranberry Chutney is a world tour of flavor including Japanese rice wine vinegar, Southeast Asian lemongrass, and the very American cranberry. This chutney enhances a spectrum of dishes: in Ming's Peppercorn Duck Breast, the classic French pairing of duck and fruit is updated with a dollop of the chutney and served on a bed of potato discs. Showing how to make two take-out favorites even better at home, Ming prepares Sweet and Sour Pork Fried Rice and Cranberry-Crab Rangoon by mixing the flavors that you crave with the freshest ingredients and the tart-sweet chutney. Ming visits a cranberry bog with farmer Gary Garretson to see the process of wet harvesting. Back in the studio, renowned New England chef, Melissa Kelly, proves that the chutney works just as well with her own inspired dish — a Crisp Maine Lobster-Potato Cake with a Petite Herb Salad, Pixie Mandarin Sauce and Sweet and Sour Cranberry Chutney. Say that three times fast!
Ming's easy Garlic-Ginger-Scallion Stir Fry Sauce features three tried and true flavors of Chinese cooking: ginger, garlic, and scallion. Adding this sauce to chicken, seafood, beef, or veggies creates a quick, healthy dinner that surpasses even your favorite Chinese takeout. First, Ming uses this superlative garlic-ginger sauce on Bok Choy, and then prepares Prince Edward Island Mussels with Sweet Chinese Sausage. To see just how to choose the freshest mussels, Ming heads to Legal Seafood's quality assurance lab in Boston, Massachusetts to discuss the process with their CEO Roger Berkowitz and lab head Stephen Martinello. Back in the studio, Ming prepares a mouthwatering dish of Chicken and Maitake Mushroom Stir-Fry. Then, chef Michael Lomonaco joins Ming, preparing a Pecan-Crusted Chicken Breast with Garlic-Ginger-Scallion Vegetable Stir Fry.
With his Miso-Shallot Vinaigrette — Ming takes two savory flavors and combines them, bringing together the mild, garlic-like flavor of shallots with salty-smoky miso. First, Ming uses the vinaigrette to create Seared Sesame-Crusted Rare Salmon with Mizuna Salad — the combination of salmon and miso is truly a match made in heaven. Then he uses the master recipe as a marinade for the Marinated Lamb with Roasted Yukon Gold Potatoes and Carrots — a dish inspired by the classic Mediterranean pairing of lamb and garlic. The potatoes and carrots are cooked along with the meat to absorb the wonderful flavors, making this an easy one-dish meal that will be in high demand during the winter months. Finally, Ming makes the ultimate meal-on-the-go: a lighter option of Marinated Grilled Vegetable Hand-Rolls — his East-West version of the wrap sandwich. Ming then heads to his restaurant Blue Ginger to discuss the various types of miso and how it is used in interesting ways with sous chef Tom Woods. Guest chef, Michael Schlow visits Ming back at the studio and proves that even the most talented chef can still have fun with basic ingredients. He creates Potato-Crusted Halibut with Wild Mushrooms and Miso-Shallot Vinaigrette, surprising Ming with his "secret" ingredient of dehydrated potato flakes (a.k.a instant mashed potatoes!)
Lychee-Cranberry Salsa combines two fruits that you don't normally see on the same continent, never mind in the same bowl — Far East lychees and New England cranberries. Ming uses this Lychee-Cranberry Salsa to make four delicious desserts — from a warm compote to popsicles. Confections include: Vanilla Ice Cream with Warm Lychee-Cranberry-Raspberry Compote, Lychee-Cranberry-Rasberry Granita, Popsicles and Ice Cubes, and a Lychee-Cranberry Shortcake. Then Ming pays a visit to cranberry farmer Gary Garretson of Slocum Gibbs Cranberry Company to see the techniques involved in both wet and dry harvesting. Back in the studio, pastry chef and dessert guru Gale Gand works her own magic using the Lychee-Cranberry Salsa to create a Frozen Passion Fruit Parfait.
As many cooks know, dashi is a fundamental Japanese cooking stock. Made easily from a few simple ingredients, it's the basis for miso soup. The addition of ginger in Ming's Master Dashi Broth results in a dashi that is remarkably smoky without being overpowering. Rock Shrimp with Miso Risotto and Spinach is Ming's reworking of the classic Italian risotto using Japanese ingredients. In his Miso Soup with Tofu and Nori, traditional miso soup is enhanced with a hint of ginger for spiciness and garnished with crisp nori seaweed — the perfect warm broth for a cold winter afternoon. Ming then prepares one of the most familiar Japanese meals, Beef and Onion "Sukiyaki" — Dashi flavored stir-fried beef with vegetables (and sometimes noodles). To learn the endless uses Dashi has in the Japanese kitchen, Ming visits Chef Ting Yen of Oiishi Sushi in Chestnut Hill, Massachusetts. Latin chef Aaron Sanchez then joins Ming in the studio to demonstrate the cultural versatility of Ming's master recipes by making Caldo de Pescado con Dashi y Jalapeno Amor — a wonderful fish stew.
The addition of dried shiitakes to a traditional vegetarian base, adds the depth that meat and bones usually give a stock. The flavor power behind the mushroom advances the taste of the vegetable broth and Ming offers up some delicious interpretations of classic European fare — including Three Onion Soup and a Shiitake Spinach Risotto. Ming then heads out of the kitchen and, giving an all-new meaning to the term "fresh produce," meets up with master forager, Russ Cohen in Lexington, Massachusetts to hunt for wild mushrooms. Back in the studio, Ming reinterprets another French favorite, Legumes Aux Vin, his riff on the traditional Coq au Vin. Jacques Pepin then joins him and prepares Red Snapper a la Nage. In this dish, the red snapper is combined with the delicate flavors of white wine, julienned leeks, mushrooms, and the Master Vegetarian broth.
Hot sauces are popular all around the world and at the top of Ming's list is peri peri a recent favorite. It's a very, very hot chile paste that Ming discovered while on a culinary expedition to South Africa with native and lifestyle guru Colin Cowie. The paste was so addictive that it inspired Ming to create this Kaffir Lime-Shallot Sambal. In the sambal, the aromatic citrus of the kaffir lime is spiked with heat, giving dishes from marinated grilled pork to rock lobsters a spicy and sunny flavor that captures the true essence of Thai cuisine. The sambal is used to make Marinated Grilled Pork Porterhouse with Fragrant Rice; Sizzling Whole Marinated Farmed Bass; and Rock Lobster Smothered in Kaffir Lime-Shallot Butter with Toasted Coconut Rice and Tomato Salad. Rock lobsters are a specialty in South Africa but New England lobsters are an equally delicious substitute. Lastly, in keeping with his amazing reputation for entertaining with style, Colin prepares a Flash-Seared Shrimp with Kaffir Lime-Shallot Raita — a dish that looks fabulous and tastes even better.
Mole is a popular and versatile sauce used in Mexican cuisine that can be made of spices, chiles, and even raisins – and its main ingredient, chocolate, adds a rich depth and subtle sweetness. Ming’s Asian Mole blends dried cranberries for tang, and ginger for heat that makes his Grilled Rib-Eye with Corn Salad and Mole mouth-watering. To learn more about this sweet and spicy juxtaposition, Ming visits chef Erwin Ramos at his restaurant, Ole Mexican Grille in Cambridge, MA for a primer on the essentials of a traditional mole. Back in the studio, star of Bravo’s Queer Eye, guest chef Ted Allen, creates a dish inspired by Ming’s mole.
Some of Ming’s favorite recipes are ones that combine delicious ingredients that aren’t normally imagined together. This time, Ming borrows a classic fall staple—cranberries—and complements them with mango to make a light and tangy vinaigrette used to top his Panko Crusted Turkey Scallopini. Then, Ming makes a trip to Boston’s North End, where Marc Orfaly, chef/owner of Marco, shows him the traditional technique of creating scallopini, where tender veal cutlets are pounded thin, coated with flour and then sautéed. Special guest chef Sara Moulton of the Food Network’s Sara’s Secrets joins Ming back in the studio for her own take on his master sauce, crafting delicious mini-souffles served with micro-greens and Ming’s Cranberry Mango Vinaigrette.
The perfect tapenade can make any cracker the star of the show. Usually rich and salty, this popular olive spread often accompanies Mediterranean cuisine. Ming’s Asian Tapenade turns the traditional recipe upside-down, blending jalapenos, red peppers, nicoise olives, and black beans. It’s used to make spicy Asian Mussel Pasta, and a magnificent, whole-roasted Tapenade Duck. Then, Ming pays a visit to Formaggio Kitchen, a gourmet food shop in Cambridge, MA, where storeowner Ishan Gurdal gives him a lesson in olive selection. Back in the studio, guest chef Mary Ann Esposito of PBS’s Ciao Italia creates Grilled Vegetable Panini using Ming’s master recipe- giving the Asian Tapenade her signature Italian twist.
Ming’s master recipe for Wasabi Oil is a simple way to help a dish explode with energy and flavor. made with a variety of ingredients including sweet-tasting mirin, or rice wine, ming’s Wasabi Oil adds flavor to his comforting Focaccia Ahi Tuna sandwich. Off in Beijing, ming visits an open-air fish market to see how Chinese restaurateurs pick the best catch, which helps when cooking his Crispy sushi Rice-Crusted scallops with Wasabi Oil back in the studio. Tender steak Frites with Wasabi Oil complete the day’s menu.While in the studio,special guest chef Robert Mcgrath of the Roaring Fork uses ming’s master recipe to create a crisp Celery, Apple, snap pea, and Orange salad.
Savory Thai Basil is combined with smooth, creamy butter for the premiere episode of SIMPLY MING's sixth season. Chef Ming Tsai creates this East-West pairing for three recipes that take Italian food much farther East. First, Ming simplifies dinner with an all-in-one recipe - Sweet Potato Ravioli with Basil-Brown Butter, an easy dish that uses wonton skins for the ravioli shells. Later, Ming travels to Miami, where renowned Chef Michelle Bernstein puts her East-West spin on the key ingredients, cooking up Thai Basil and Butter Prawns. Back in his studio kitchen, Ming dishes out a Creamy Thai Basil Polenta. For dessert, a sweet and savory Thai Basil-Blueberry Crumble combines the East-West duo.
he robust sweet flavor of molasses, a versatile, yet underused, western ingredient, is paired with rich coconut milk for this week's serving of SIMPLY MING. Chef Ming Tsai demonstrates an East-West dish with a hint of sweet and sour from molasses and lime juice - Coconut Braised Chicken with Carrots. In his travels to Chicago, Ming visits Chef Rick Bayless in the test kitchen at Frontera Grill. There, Rick takes the two ingredients and combines them in his dish of Sea Scallops with Roasted Tomato Coconut Cream. Back in the studio kitchen, it's time to cook up some sweets. Ming makes a luscious Coconut Cake with Molasses Frosting and a rich, comforting Molasses-Tapioca Pudding.
he tangy flavors of ponzu from the East and cranberries from the West pack a big punch in this week's SIMPLY MING recipes. In the studio kitchen, Chef Ming Tsai makes a Cranberry Shrimp Ceviche, an easy appetizer that balances citrus with the sweetness of jicama and coconut. Ming combines the ingredient duo in one pot to stir up Fried Duck Tossed in Ponzu-Cranberry Sauce. Then, Ming takes everyone's favorite baby back ribs to a whole new level with his ginger, ponzu and cranberry glazed Sweet and Sour Spare Ribs. Later, Ming is joined by Tom Colicchio, who demonstrates his Top Chef skills with a Cranberry-Ponzu Poached Salmon.
Chef Ming Tsai introduces a dynamic East-West duo - the spicy-sweet flavor of ginger combined with the zest of lemons. In the SIMPLY MING studio kitchen, Ginger Lemon Chicken with Ginger Wild Rice proves to be a simplified supper that can be made from start-to-finish in one roasting pan. Next up, an elegant, healthy dish that is sure to please - Steamed Ginger Dover Sole with Lemon-Cucumber Carpaccio. Later, Ming is off to Miami where professional golfer Annika Sorenstam puts the East-West ingredients to work in her Gravlax and Lemon-Fennel Salad. Back in the studio kitchen, Ming cooks up a sweet Ginger-Lemon Semolina cake, a tort so tasty kids will want it as their birthday cake.
The simplicity of hot water dough combined with the French ingredient, shallots, makes a delicious combination of East-West flavors for this week's SIMPLY MING dishes. Chef Ming Tsai whips up Shallot Pancakes, his version of the Chinese classic scallion pancakes. For an all-in-one dish, Ming prepares a Bacon Cheeseburger and Shallot Bing that's hard to resist! Putting a spin on one of his favorite childhood foods, Ming uses the East-West flavors to create another all-in-one meal, Shiitake and Shallot Bing Very special guest chef (and Ming's Mom!) Iris Tsai visits the studio kitchen to make her tasty Pork Stir-Fried Bing.
The sweet tropical fruit lychee is paired with bubbly champagne in three recipes for this week's serving of SIMPLY MING. Putting a spin on the perfect cocktail, Chef Ming Tsai makes Best Ever Kir Royal with Champagne-Honey Granita. Then Ming combines the ingredient duo in one pot to create Seared Scallops in Lychee Champagne Butter Sauce that tastes just as impressive as it sounds! Ming pairs the meal with a Warm Chicken Spinach Salad with Champagne-Honey Vinaigrette, a great all-in-one dish that is loaded with flavor but low in calories In his travels to Chicago, Ming visits one of America's top pastry chefs, Gale Gand, to watch her combine the East-West pair into a simple and elegant dessert, Moscato Sorbetto with Lychees and Lime.
The mellow flavor of tamari soy sauce and fiery hot pepper sauce are the dynamic East-West duo in this week's SIMPLY MING recipes. Adding a twist to Buffalo New York's famed wings, Chef Ming Tsai creates Hot and Spicy Wings with the East-West pair. Then, Ming makes the Best Bloody Mary Ever by kicking up the flavor with a knockout recipe. Later, Ming is off to Miami to cook at sea with groundbreaking Florida chef, Norman Van Aken, who uses the East-West combination to make Snapper Escabeche Tacos. Back in the kitchen studio, Ming simplifies dinner with an all-in-one recipe - Tamari Marinated Spicy Tofu and Broccoli Stir Fry, a healthy dish that will keep your family coming back for more!
Star Anise and cranberries make a savory and sweet East-West pair in this week's helping of SIMPLY MING. Chef Ming Tsai prepares an all-in-one Cranberry Red Roast Braised Pork Shoulder, a twist on the classic Chinese red roast preparation. Proving no meal is complete without dessert, Ming creates a Hot Apple-Cranberry Sundae that will make you forget about the traditional chocolate sauce! Then Ming shares a recipe that can double as a breakfast pastry or dessert when he makes a Cranberry-Asian Pear Star Anise Cake. Guest chef and renowned mixologist Tony Abou-Ganim visits the studio kitchen and uses the East-West flavors to prepare Fenberry Cobbler, Ming Martini and Cranberry Sparkler, a fabulous assortment of cocktails!
Madras Curry and Olives may seem like an unlikely pair, but this East-West duo works well together in this week's SIMPLY MING dishes. In the studio kitchen, Chef Ming Tsai makes an all-in-one Eggplant-Olive Tapenade with Pita Chips, an easy appetizer that you will want to make every time you entertain! Ming combines the ingredient pair in one pot to create a deeply-flavored Roasted Curry Chicken with Olive Orzo Stuffing. In his travels to Chicago, Ming visits Rick Tramonto of Cenitare Restaurants LLC, who puts his spin on the East-West ingredients, cooking up Madras Curry Chicken Paillard with a Green Olive and Preserved Eggplant Panzanella. Back in the studio, Ming prepares Seared Curried Butterfish with Warm Olive Chutney, a version of one of Blue Ginger's most popular entrees.
The buttery flavor of edamame pairs wonderfully with olive oil for the delicious East-West recipes featured in this Jose and Mingweek's helping of SIMPLY MING. Chef Ming Tsai prepares Steamed Edamames tossed with Olive Oil, Lemon, and Sea Salt - a snack that will keep you coming back for more! For an all-in-one dish, Ming uses the ingredient duo to make Chicken Fusilli with Edamames and Shiitakes. Later, Ming demonstrates another variation of the East-West pair when he prepares Olive Oil Poached Salmon with Edamames in one dish. Guest chef and host of PBS's Made in Spain, José Andrés, visits the studio kitchen and uses the ingredients to prepare Gazpacho with Edamame, Jamón and Sherry Vinegar.
Sweet potatoes and chile oil make for a sweet and spicy East-West duo in this week's SIMPLY MING recipes. Chef Ming Ming and Michael SchwartzTsai makes an all-in-one Chile Chicken with Sweet Potato Tamale. Then, Ming's off to Miami to cook with one of Florida's favorite chefs, Michael Schwartz, who uses the East-West combination to make Grilled Sweet Potatoes with Celery Salad, Toasted Walnuts and Chile Oil Vinaigrette. Back in the studio kitchen, Ming makes Sweet Potato Fries with Chile Aioli, his all-in-one version of fries that will make you forget about traditional French fries! Later, Ming shares a recipe that is perfect for a brunch buffet, a Spicy Sweet Potato and Sausage Frittata prepared in one skillet.
Japanese soba noodles are paired with flavorful Italian pancetta in three recipes for this week's serving of SIMPLY MING. Putting a spin on the Italian classic, Chef Ming Tsai makes a deeply-flavored Soba Noodle Carbonara. Then, Ming creates all-in-one Soba Noodle-Shrimp Pancakes, a delicious meal that is sure to please! Sharing his version of a traditional Japanese soup, Ming uses one pot to cook up Soba Noodle Soup. Guest chef Michel Richard, chef/owner of Citronelle in DC visits the studio and uses the East-West flavors to make Beet Soba Bolognese.
Dashi and fresh parsley are two important East-West ingredients that are used in this week's SIMPLY MING dishes. Chef Ming Tsai makes a simple Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip, a delicious all-in-one dish that can be served as an appetizer or entree. In his travels to Chicago, Ming visits Shawn McClain, chef of Custom House, to watch him combine the East-West pair into Steamed New Zealand Greenshell Mussels with Dashi, Fresh Ginger, and Parsley. Back in the kitchen studio, Ming prepares two all in one dishes, a hearty Dashi Braised Lamb with Parsley Salad and a simple Miso-Parsley Poached Sole.
The citrus herb lemongrass is paired with mild-tasting cream cheese for the delicious East-West recipes featured in Ming and Elizabeth Falknerthis week's helping of SIMPLY MING. Chef Ming Tsai kicks things off by preparing a Creamy Risotto with Baby Shrimp and Bok Choy. For an updated version of a Chinese restaurant classic, Ming comes up with an all-in-one Lemongrass Lobster Rangoon. Proving no meal is complete without dessert, Ming prepares an all-in-one Lemongrass Cheese Cake. Guest chef Elizabeth Falkner, chef/owner of Citizen Cake in San Francisco, visits the studio to make Soft Shell Crabs, with Lemongrass and English Pea Pancakes, a delicious East-West recipe!
Tamarind and brown sugar make a tart and sweet East-West duo in this week's SIMPLY MING recipes. For an easy all-in-one wok stir-fry, Chef Ming Tsai cooks up Sweet and Sour Chicken and Peppers. Then, Ming shares a recipe for Tamarind Marinated Shrimp and Brown Sugared Pineapple Satays, a great year-round appetizer that can be grilled outside or on a stovetop grill pan. Later, Ming is off to Miami to visit chef Michelle Bernstein, chef/co-owner of Michy's, to watch her combine the East-West pair into a delectable dessert, Tamarind Granita with Brown Sugar Pot de Crème. Back in the kitchen studio, Ming puts a tangy spin on a French classic when he creates Tamarind- Brown Sugar Creme Brulee
Miso and butter are the rich and savory East-West ingredients used in this week's SIMPLY MING dishes. Chef Ming Ming and Michel NischanTsai prepares an all-in-one Poached Shiso-Shrimp with Miso-Butter Sauce. Then Ming transforms tofu into an elegant entree of Whipped Miso-Butter with Crispy Tofu. Adding another enticing all-in-one dish to the menu, Ming makes Miso-Butter Pork Udon Noodles. Guest chef Michel Nischan of PBS's The Victory Garden, visits the studio and uses the East-West pair to create Wild Salmon with Asparagus and Miso-Butter Glacage
Silken tofu is paired with zucchini in four East-West recipes for this week's serving of SIMPLY MING. Chef Ming Tsai prepares a simple all-in-one Silken Tofu-Zucchini stir-fry, a quick but delicious meal. Next, Ming makes Zucchini-Tofu Croquettes, finished with a drizzle of balsamic syrup, these are elegant enough for company. Later, Ming demonstrates another variation of the East-West pair when he makes Steamed Shrimp-Zucchini Stuffed Tofu. Very special guest chefs (and Ming's Parents!) Stephen and Iris Tsai visit the studio kitchen to make their tasty Tofu and Zucchini Salad topped with Ming's zucchini chips
The chile bean paste kochu jang is paired with flavorful Worcestershire sauce for a bold East-West combination in this episode. Chef Ming Tsai combines one of his favorite drinks and appetizers to create Bloody Mary Scallop Ceviche. For an easy all-in-one meal, Ming makes Barbecue Shrimp and Rice Noodles. In his travels to Chicago, Ming visits Rick Bayless, host of American Public Television's Mexico-One Plate at a Time, who uses the East-West duo to create Skirt Steak Salad with Baby Swiss Chard. Back in the studio kitchen, Ming puts a spin on a classic and symbolic Shanghai meatball dish by preparing Mini "Lion's Head" Meatballs and Snow Cabbage.
The heat of Thai curry paste is paired with rich buttermilk in four East-West recipes for this week’s serving of SIMPLY Ming and Tom DouglasMING. Chef Ming Tsai makes Thai Curried Cockles and Orzo, a simple one pot meal that includes clams and sausage – a well-loved combination in the east and west. Then, Ming makes Thai Curry Noodles and Crab, a delicious wok stirred all-in-one meal! Next, Ming gives a southern favorite a twist when he creates Thai Curry Fried Chicken. Guest chef Tom Douglas, chef/owner of Dahlia Lounge in Seattle, visits the studio kitchen and uses the East-West combination to make Mac and Cheese Salad with Red Curry Buttermilk Dressing
Indonesia’s spicy sambal is paired with versatile French crème fraiche for the delicious East-West recipes. For a simple appetizer, Chef Ming Tsai makes Spicy Crab Dip. Then, Ming shares a recipe for Spicy Wok Clams and Leeks, an easy all-in-one seafood dish. Adding another enticing one pot dish to the menu, Ming prepares Spicy Grilled Quail with Cooling Cucumbers. Guest chef Alexandra Guarnaschelli, Executive Chef of Butter in New York City, visits the studio kitchen to make Roasted Shrimp with Spicy Cucumber Sambal and Lemon Crème Fraiche.
Galangal and Jalapeno are the East-West ingredients that pack bold flavors into this week’s SIMPLY MING dishes. Ming and Clay Conley Chef Ming Tsai gives his version of a Thai soup when he creates Spicy Galangal-Coconut Mussel Soup. Then, Ming is off to Miami to visit Chef Clay Conley of the Mandarin Oriental Hotel’s Azul, to help him make a delicious Florida Snapper Curry flavored with the East-West pair. Back in the studio kitchen, Ming prepares his version of a classic Italian comfort food, Galangal Braised Pork “Osso Bucco," and uses the leftovers to remake a Philadelphia favorite, Galangal Pork and Pepper Hoagie.
The sweet flavor of kechap manis is combined with the spice black pepper for the East-West recipes in this week’s serving of SIMPLY MING. Chef Ming Tsai prepares Black Pepper-Teriyaki Chicken and Pineapple Satays, a tasty grilled appetizer that will satisfy your guests! Then, Ming shares an all-in-one recipe for Stir Fried Shiitake-Bok Choy Noodle Cake. For a simple slow cooker meal, Ming makes Soy Braised Short Ribs. Very special guest chef (and Ming’s Mom!) Iris Tsai visits the studio kitchen and uses the East-West pair to make a one pot Stir-Fried Beef with Sugar Peas and Red Pepper
Maitake mushrooms and blood oranges may be underutilized ingredients but they make a great East-West pair in this week’s SIMPLY MING all-in-one dishes. Chef Ming Tsai creates Maitake Hot and Sour Soup by replacing the traditional vinegar with the tang of blood oranges. Then, Ming makes Wok Stirred Maitakes with Blood Oranges, a delicious dish that can be used as an entrée or side dish. For an easy weeknight dinner, Ming prepares a Blood Orange Chicken Frisee Salad with Warm Maitake Vinaigrette. Guest chef Alfred Portale, chef/owner of Gotham Bar and Grill in New York City, visits the studio kitchen and uses the East-West combination to make Balsamic-marinated Pekin Duck Breast, Roasted Maitake mushrooms, Shaved Fennel and Blood Orange Salad
Shaoxing wine and figs make a sweet and savory East-West duo in this week’s helping of SIMPLY MING. Chef Ming Ming and Gale GandTsai makes all-in-one Roasted Duck Legs and Figs, a flavor-packed entrée that is sure to please! Next, Ming creates Red Roast Chicken Wings and Figs, simmered with garlic, scallions and brown sugar. Then, Ming is off to the Windy City to visit Gale Gand, of Chicago’s Tru Restaurant, to see her prepare Caramelized Figs with Shaoxing Almond Brittle and Buttermilk Panna Cotta, a truly delicious dessert! For a delectable dessert, Ming makes Baked Figs with Shaoxing Sabayon flavored with honey and candied ginger.
Sushi rice is paired with white wine in four all-in-one East-West recipes for this week’s serving of SIMPLY MING. Chef Ming Tsai makes Shiitake Sushi Rice Risotto, a dish that can work as a hearty appetizer or entree. Then, Ming makes Lemongrass Mussel Paella, a meal inspired by the classic national dish of Spain. Later, Ming demonstrates another variation of the East-West pair with a Turkey Sausage Pilaf. Guest chef Laurent Tourondel, of BLT Restaurants, visits the studio kitchen and uses the East-West duo to make Curry Short Rib, “Indian-style.” RECIPES Shiitake Sushi Rice Risotto Turkey Sausage Pilaf Lemongrass Mussels Paella Laurent Tourondel's Curry Short Rib "Indian Style" COOKING TIPS Wine Basics Prepping Mushrooms
The Chinese dipping sauce hoisin is combined with popular tomatoes for the delicious East-West recipes in this week’s SIMPLY MING dishes. Chef Ming Tsai makes Turkey-Tomato Loaf, a flavorful and healthy version of meatloaf that will please the kids. For a great appetizer, Ming creates Asian BBQ Chicken Wings. Next, Ming makes Eggplant and Tomato Tempura Satays with Hoisin-Lime Dipping Sauce, a delicious veggie version of meat satay. Guest chef Michela Larson, co-owner of Rocca Kitchen and Bar in Boston, visits the studio kitchen and uses the East-West pair to create Hoisin Glazed Salmon with Heirloom Tomato Salad. RECIPES Asian BBQ Chicken Wings Turkey-Tomato Loaf Eggplant and Tomato Tempura Satays with Hoisin-Lime Dipping Sauce Turkey-Tomato Loaf Michela Larson's Hoisin-Glazed Salmon with Heirloom Tomato Salad COOKING TIPS Sharpening Knives Chopping Herbs
The fresh taste of parsley pops alongside Chinese wonton wrappers in this week’s helping of SIMPLY MING. To kick off the season, Ming’s mother Iris Tsai rules the kitchen, helping him prepare three tasty dishes. First up, Ming and his mother prepare the perfect appetizer, flavorful Shrimp and Parsley Wontons with a Soy-Vinegar Dipping Sauce that will wow your guests. Then, for a spin on a classic dish, they put together a Crispy Wonton and Salmon Napoleon with Parsley-Roasted Garlic Puree. In a nod to Ming's French training, Ming and his mother cook up Asian Pistou Dumplings Simmered in Lime Broth, a hearty, comforting dish that can be prepared all in one pot. Finally, Iris takes over and shows Ming how to make Pork, Shiitake and Parsley Shumai, dumplings bursting with flavor. RECIPES Crispy Wonton and Salmon Napoleon with Parsley-Roasted Garlic Puree Shrimp and Parsley Wontons with Soy-Vinegar Sauce Iris Tsai's Pork, Shiitake and Parsley Shumai Asian Pistou Dumplings in Lime Broth COOKING TIPS Shrimp Basics Sharpening Knives
This week on SIMPLY MING we have two ingredients that are sure to please even the pickiest eater: from the East, Ponzu sauce, a citrus-based sauce with a tangy, yet sweet, flavor and from the West, crispy, satisfying bacon. These sweet and salty ingredients meet in Ming’s first recipe, a Bacon-Pineapple Fried Rice, easy to prepare in one vessel and sure to satisfy every craving. Then, Ming shares his recipe for Best Ever Warm Bacon-Mushroom Salad, a delicious variation of the sophisticated French salad of frisée and lardons. Later, Ming combines seafood and bacon in a mouthwatering Ponzu-Glazed Bacon and Shrimp dish. Renowned chef, author and humanitarian Art Smith takes to the kitchen armed with a recipe for a savory Tomato and Ponzu Pie with Bacon Crust.
This week on SIMPLY MING, Chef Ming Tsai’s East-West dishes combine the acidity of lemons with Soju, a mild-flavored, slightly sweet version of vodka that is ideal for cocktails and cooking. Toast to good health with friends after you stir up two drinks that feature a delicate balance between tart and sweet – a Lemon-Soju Martini and a Soju-Citrus Collins. If your guests aren’t blown off their seats yet, they will be when they sample Shrimp Balls with a tangy Soju-Tomato dipping Sauce. For a dessert that will end the night on a high note, Buckwheat Crepes with Lemon-Banana Flambé are sure to make everyone’s taste buds sing. And later, celebrity chef Susur Lee stops by Ming’s studio kitchen, putting the East-West pair to work with his Soju and Lemon Roasted Crusted Wild Salmon
The sweetness of palm sugar paired with tart cranberries make up the East-West pair in this week’s serving of SIMPLY MING. First, Chef Ming Tsai prepares a delicious main course, Roasted Cranberry Glazed Chicken Breast on a Bed of Sweet Potato-Fennel Fricassee. If you’re looking for a quick and easy dish, Ming cooks up an all-in-one, Sweet and Sour Pork served over Fried Scallion-Orzo. For a dessert that has just the right balance of tangy, creamy and sweet, Ming serves up a Free Form Cranberry Orange Tart served with vanilla ice cream. Popular celebrity chef Michael Schlow takes the helm in Ming’s studio kitchen to create a refreshing spicy and sweet salad, Hamachi Crudo with Cranberry Compote, Jalapeno and Micro Cilantro.
In a sweet twist, this week’s helping of SIMPLY MING starts with dessert, a delicious Ginger-Thyme Cake with Ginger Cream that highlights the East-West ingredient pairing. Next, Chef Ming Tsai cooks up Seared Scallops with Ginger-Thyme Pan Sauce, a recipe bursting with flavor. To enhance these dishes, Ming prepares a Ginger-Thyme Soju Martini. Joshua Viertel, president of Slow Food USA, joins Ming in the kitchen to put his spin on the East-West ingredients with a Thyme and Ginger Roast Chicken
This week on SIMPLY MING, Chef Ming Tsai’s East-West dishes combine the smooth, creaminess of butter with the rich, nutty flavor of sesame seeds. These ingredients are first merged in Ming’s Sesame Butter Brittle, a delicious treat that gives Ming something to snack on while sharing his tasty recipe for Sesame-Chive Butterfish with Buttered Edamames and Spinach. To finish off the meal, Ming prepares a decadent Sesame Tuile Napoleon with Gingered Apple Flambé that he serves with Vanilla Hemp Ice Cream. Later, renowned chef Charles Draghi visits the kitchen studio to create elegant Piemontese-style Veal Chops with Sesame and Sage Butter.
In this week’s serving of SIMPLY MING, sweet, smooth coconut milk from the East is paired with tart cranberries from the West. To begin, Chef Ming Tsai prepares a Coconut-Cranberry Chicken Curry that introduces India to Cape Cod through its sweet, tart and spicy flavors. Then, Ming uses a brined pork loin to make succulent Peppered Pork Tenderloin with Sweet and Sour Cranberry-Coconut Sauce. To complete the meal, Ming demonstrates the tricks to preparing the perfect poundcake with his delicious recipe for Coconut-Cranberry Poundcake with Coconut Glaze. And later, Annie Copps, Senior Editor for food at Yankee Magazine puts a fun spin on the ingredient pairing with her Coconut and Banana Freeze Pops with Dried Cranberries.
This week on SIMPLY MING, Chef Ming Tsai introduces tamari, the original soy sauce of Japan, to olive oil, which the ancient Greeks considered to be liquid gold. Using a wheat-free, organic tamari, Ming first prepares a Tamari Marinated Tofu-Cucumber Salad, a perfectly refreshing and safe dish for people with a wheat allergy. Then, putting a spin on a traditionally French recipe, Ming cooks up Asian Ratatouille with Couscous. Later, he prepares a New Style Salmon Sashimi, an understated appetizer sure to wow your guests. Finally, Ming is joined by his parents, Iris and Stephen Tsai, who put the East-West ingredients to work with Tamari Pork and Bell Pepper on Olive Oil-Noodle Cake.
This week’s serving of SIMPLY MING introduces two world travelers, Japan’s versatile Panko flakes from the East and Dijon Mustard from the West. To start, Chef Ming Tsai puts a sophisticated spin on chips and dip with his Panko Crusted Eggplant Chips with Dijon-Sour Cream Dip. Rather than making traditional beef meat loaf, Ming uses ground turkey and pork for a mouthwatering Dijon Meat Loaf. Later, Ming plays up the subtle flavor of trout in a Panko and Dijon Crusted Trout on Cucumber-Quinoa Salad. Greg Zaff, creator of the nonprofit SquashBusters – an organization that challenges and nurtures urban youth through the game of squash – puts on his game face while working with SquashBusters student Rodney to cook up Panko and Mustard Chicken Tenders with Vegetables and Honey-Dijon-Yogurt Sauce.
For this week’s East-West pairing on SIMPLY MING, Chef Ming Tsai introduces Organic Soy Sauce to the laidback citrus flavor of Preserved Lemons. First, Ming prepares Preserved Lemon-Edamame Tapenade served with Whole Wheat Pita Chips, a nutrient-rich appetizer that will impress your guests. Then, Ming enhances the East-West pair with the intense flavors of chile and garlic in his Lemon Broccolini-Shiitake Sautee with Garlic Chips. Later, Ming reels you in with an enticing Pan Roasted Line Caught Halibut with Soy-Lemon Sauce. Finally, guest celebrity chef Ken Oringer puts the East-West duo to work in his sumptuous Lacquered Pork Belly with Preserved Lemons and Soy Sake Glaze.
Organic Teriyaki and Cream are the East-West stars in this week’s SIMPLY MING, and they’re not just for grilling and coffee. After first preparing more traditional Grilled Teriyaki Tempeh Satays with Garlic Creamed Spinach, Chef Ming Tsai creates a unique flavor pairing with his unconventional Teriyaki Shrimp Alfredo. Later, Ming prepares a robust All-in-One Teriyaki Chicken Stew with potatoes, which he serves over brown rice. And joining Ming in the kitchen is Melina Shannon-DiPietro, Executive Director of the Yale Sustainable Food Project, who creates a fresh, healthy Summer Lettuce Salad with Teriyaki-Red Wine Vinaigrette.
In this week’s helping of SIMPLY MING, Chef Ming Tsai introduces Japan’s “dancing mushroom,” Maitake, to the popular fermented condiment, Worcestershire Sauce. First, Ming prepares a new take on an Asian classic with a Maitake-Chicken Hot and Sour Soup. Then, Ming mixes things up with Angry and Killer Shrimp and Maitakes on Grits. While preparing a delicious Maitake Brown Rice Risotto, Ming shares his restaurant method for getting risotto ready for a dinner party or guests. And later, Tony Maws, chef/proprietor of Craigie on Main, stops by Ming’s studio kitchen, where he puts the East-West pair to work in his impressive Braised Oxtails with Maitake, Caramelized Shallots and Orange.
This week’s helping of SIMPLY MING merges the heat found in Sriracha with rich, smooth Greek Yogurt. For a dish that has the perfect balance of flavor, Chef Ming Tsai pairs his East and West ingredients to prepare Chile Grilled Shrimp Satays with Ginger-Yogurt Fennel Salad. Ming also offers up a delicious vegetarian option – Panko Eggplant with Chile-Yogurt Salsa. Later, Ming gives tacos a Greek twist with his Best Ever Lamb Tacos with Chile-Tzatziki. Billy Starr, founder and executive director of the Pan-Massachusetts Challenge, pays a visit to Ming’s kitchen studio where he impresses everyone with his Open-faced Grilled Naan Sandwich topped with Grilled Chicken Tikka Masala, Grilled Zucchini, Summer Tomatoes, Feta Cheese and Sriracha Hippy-Shake.
In Chinese cuisine, meat and fruit are a classic combination. Pineapple with pork is just one example, and, the best part is, the pairing has proved popular with adults and picky children alike – especially sweet and sour sauce! To prove his love for all things sweet and savory, Ming creates a master recipe of Cranberry-Lemongrass Sauce, made with shallots, garlic, and finished with butter. With it, he cooks a Coriander-Crusted Venison Carpaccio with Cranberry-Lemongrass Frisee Salad, as well as a Double-Thick Glazed Pork Chop. After preparing a Seared Duck with Yam Ravioli, Ming takes a trip to Beijing’s Da Dong restaurant to see owner Da Dong making Peking duck. Guest chef Eric Ripert of Le Bernardin Restaurant appears in the studio to create a Hamachi Tandoori with Pickled Cucumber Salad.
When fresh, ginger can transform any drink or meal into a refreshing and unique dining experience. Using the popular root, Ming develops a master recipe for delicious and versatile Ginger Syrup. According to Ming, Ginger Syrup can substitute for the more common corn variety adding a special zing wherever it’s used. Ming creates a new twist on a standby favorite, beef and broccoli, with his Ginger Beef and Leeks, and serves up a Blue Ginger Gimlet, by far the most popular drink at his restaurant. Best-Ever Ginger-Limeade and comforting Glazed Chicken Thighs and Carrots completes the menu. Guest chef Michael Schlow of Boston’s Radius and Via Matta uses the master recipe to create Chilled Shrimp and Cucumber Salad with Sweet and Spicy Ginger Vinaigrette.
Ming’s Ponzu-Soy Vinaigrette makes for a great marinade, sauce, or dressing. Made with citrus, ponzu is wildly popular in Japanese cuisine. It’s also incredibly versatile, as Ming demonstrates with his Oven-Roasted Swordfish with Lentil de Puy Salad and Grilled Ponzu-Marinated Chicken with Orzo Risotto. In addition to the risotto, Ming re-interprets another Italian favorite, carpaccio, by using broiled shrimp. Then, Ming pays a visit to Marco in Boston’s North End, where chef Marc Orfaly shows him the traditional preparation for carpaccio. Back in the studio, guest chef Patricia Yeo of AZ in New York makes a tantalizing Whole Fried Fish with Sizzling Lime-Ponzu Sauce and Pineapple Fried Rice.
Part of Ming’s charm is his ability to re-work a classic into something that is completely unique while remaining familiar. East meets West as Ming prepares three different versions of two popular master techniques that complement each other perfectly: crispy, fried tempura from Japan and garlicky, smooth aioli from France. Then, Ming goes on to prepare dishes that combine the two: Colossal Shrimp Spiced Tempura with Lemongrass Aioli, Tomato and Mozzarella Basil Tempura with 3-Vinegar Aioli, and Chicken Breast Spiced Tempura with Sambal Aioli. Special guest and master sommelier Andrea Immer Robinson joins Ming in the studio to discuss the best wine pairings for each dish, and prepares her Seafood Tempura with Sesame Aioli.
Chocolate. The power of one word can make knees weak and mouths water. Ming reinterprets one of the world’s most beloved recipes – chocolate mousse – by infusing it with strong, brewed coffee and exotic vanilla. Then, Ming heads to the home of cookbook authors Sheila and Marilyn Brass to get a special lesson in the fine art of baking with chocolate. Back in his studio kitchen, Ming welcomes French chef Hubert Keller of Fleur De Lys in San Francisco who steps to the chocolate challenge with style when he creates an outrageous chocolate mousse “burger!”
East meets West when Ming rolls two of his favorite international flavors—Mexican and Asian—into a crisp and delicious Ginger-Kiwi-Jicama Salsa. The salsa is a perfect accompaniment to Ming’s Tropical Glazed-Black Vinegar Pork Spareribs—the ideal meal to remember summer as the days grow shorter and colder. After making his Chicken “Moo shu-quitos” with Salsa in the studio, Ming heads off to Maria and Ricardo’s Tortilla Factory in Canton, MA., where CEO Ezequiel Montemayor shows Ming the ins and outs of perfecting tortillas as well as mooshu wrappers. Back in the studio, guest chef Jasper White provides his own interpretation of Ming’s master recipe with a Scallop and Maine Shrimp Ceviche.
A crepe is a very thin pancake, and a perfect complement to all things sweet and savory. Ming uses his master recipe to make a thin and fluffy crepe to create the Egg McMing, as well as a rich Seafood Crepe. For dessert, a Ginger-Orange Crepe Flambé has a fresh, sharp sweetness to it. While visiting Beijing, Ming tours a neighborhood restaurant to see how the locals paint an Asian twist on this classic French recipe. Guest chef Eric Ripert visits the studio to create his Smoked Salmon, Crème Fraiche and Herb Crepes, ideal for a summertime brunch
In Chinese cuisine, Kung pao sauce is a classic way to dress up vegetables, beef, chicken, and fish. Joined by two very special guests, iris and stephen Tsai (better known as “mom & pops”), ming creates Kung pao Chicken and Kung pao Clams and pork using his master recipe. peppercorn Tuna on Kung pao Bok Choy Fondue combines the tender taste of the tuna with the rich fondue. On a special remote in China, ming visits a famous restaurant district in Beijing to ensure that he is creating his Kung pao sauce in the most traditional way. Back across the ocean in the studio, mom Tsai prepares her delicious Kung pao prawns.
Sesame in all forms is a common ingredient in Asian cuisine, and a sesame paste could almost be considered a Chinese version of peanut butter. Ming concocts a master recipe for Sesame Paste and creates Chicken-Cucumber Noodles and Sesame-Orange Pork Rice Noodles. Ming then heads to Shabu-Zen Restaurant in Boston to learn more about the hot-pot Japanese specialty Shabu-Shabu. Although traditionally made with thin-sliced beef, today’s recipe calls for fresh seafood. After that, special guest Chef Ken Oringer visits his good friend Ming in the studio to prepare a Two-Hour Egg with Spinach, Asparagus, and Sesame Paste.
Ming’s master recipe for his Clementine Marmalade is a delicious way to introduce the sweet taste of citrus to a dish. The marmalade perfectly complements Ming's Braised lamb shank, and makes a succulent addition to the spiciness of grilled sausage in Edamame stew. While in Beijing, Ming visits a restaurant to see how the locals incorporate citrus into their mouth-watering orange-flavored beef. in the studio, Ming makes a grilled pork Belly sandwich, and is joined by guest chef Kirk Avondoglio of Perona Farms, who uses the master recipe to whip up a spice-Rubbed salmon with Radicchio slaw and Clementine marmalade.
Ming can find the gourmet appeal in the simplest of treats—even the doughnut, which he has perfected with his own Master Doughnut Technique. Doughnuts become positively decadent as Ming makes Doughnut Holes with Ginger Whipped Cream and a Warm Eclair Sundae. Ming makes a pilgrimage to the hallowed halls of the Dunkin’ Donuts test facility, where Executive Chef Stan Frankenthaler shows him the real deal behind their legendary doughnuts. Special guest chef Govind Armstrong of Table 8 in Los Angeles joins Ming back in the studio, where he creates an indulgent dessert: Doughnut Bread Pudding. Suddenly, those white, powdered doughnut holes from the supermarket lack their usual appeal.
You can’t beat today’s SIMPLY MING intersection of East and West —Tamari and Chipotle Chiles. With its big dose of umami, that elusive flavor, Ming works wonders from both sides of the globe with his Broiled Chipotle-Tamari Chicken Wings with Zucchini Sticks, Tamari Slow Braised Chipotle Pork Stew, and his Seared Scallops with Chipotle-Soy Syrup and Sweet Potato-Onion Homefries. Finally, from deep in the heart of New Orleans, Chef John Besh takes Ming’s master pair down south to make Tamari-Chipotle Glazed Alaskan Kin Salmon with a Chipotle Vinaigrette Salad.
Tea, who doesn’t love it? But the tea of Asia combined with the fresh mint tea of the Middle East is a pair that is sure to please. If you’ve ever had a black tea flavored with mint, you know the two flavors harmonize really well. So on today’s SIMPLY MING, Ming reaches out to the flavors of Asia and the Middle East as he creates Tea Smoked Split Chicken with Mint Pesto, Tea Braised Lamb Shoulder with Mint Salad, and to wash it down, his Best Ever Mint Iced Tea and “Soju Sweet Tea”. Finally, an old friend and great chef, Susur Lee will pay Ming a visit and dessert with his Jasmine Tea and Mint Chocolate Mousse.
You’ve heard the saying, “you can catch more flies with honey than vinegar” Well, forget the flies—you can catch anything if you combine the two of them, because then you get a wonderful, light sweet and sour sauce, especially if you use Asian rice vinegar, as Ming does when he cooks up his Best Ever Baby Back Ribs with Honey-Sesame Glaze, a light Honey Grilled Shrimp with Corn and Jicama Salad, and finally an appetizer that is sure to please, his Sesame Tempura Cod with Honey-Vinegar Dipping Sauce. Then, joining Ming will be the James Beard nominated queens of comfort food, Marilyn and Sheila Brass, who will use today’s master pair in their Chicken and Mango Salad with Toasted Cashews.
Guest Chef: Michel Nischan When one thinks about the perfect mate for tomatoes, basil always comes to mind. But with today’s East-West pair Ming takes flavors a step further and pairs them with basil’s Japanese relative- shiso, starting with a soup that shines in the summer- ‘Gazpacho’ with Shiso Oil. Then Ming reinvents his Italian side with Tomato and Tea Smoked Mozzarella and his Lightest-Ever Olive Oil Angel Hair Pasta. Finally, chef activist, Michel Nischan, will join us to shake things up with his spin on our master pair with his Heirloom Grain “Risotto".
Greek yogurt—it’s is everyone’s go-to snack food. It’s delicious and creamy plain, but it’s also a natural vehicle for great flavors. On today’s SIMPLY MING, Ming will take it and combine it with one of his favorite flavors- Chinese garlic chives, a source of mild garlic flavor to create two great starters, a Blackened Garlic Chive Dip with Whole Wheat Pita Chips, and a Tempura Garlic-Chive Shrimp with Yogurt-Couscous Parfait. For an easy and delicious entrée, Ming’s Black Peppered Salmon with Cooling Garlic Chive-Cucumber Sauce is a quick and tasty answer to dinner. Then Ming will be visited by pastry chef and restaurateur Joanne Chang who will work garlic chives and Greek yogurt into her own tasty treat, Chinese Shortrib Tacos with Garlic Chive Salsa and Garlicky Yogurt.
Today's master ingredients actually started out in the same place even though they ended up on opposite sides of the globe-fermented black beans and ketchup. On today's SIMPLY MING, Ming takes the pair and combines them to make Stir Fried Pork Chops and Peppers with Spicy Ketchup, a spicy appetizer with his Warm Beef Dip with Crudités and a spin on a classic with his Bacon Wedge with Tropical 1,000 Island Dressing. Joining Ming in the kitchen, Boston talent and Hell's Kitchen finalist, Jason Santos takes Ming's master pair and works it into a into an delicious one pot dish, Seared Duck Breast with Fermented Black Bean and Ketchup Glaze
Today’s master pair balances the East and the West and creates that beloved flavor combo loved in cuisines the world over—sweet and sour. Ming will be using Chinese rock candy and cranberries to make our own version of that wonderful taste sensation with his Braised Pork Shoulder with Cranberry-Corn Dumplings and fair favorite Crispy Fried Turkey Legs with Cranberry Glaze. He will then use this sweet and sour duo to make a sweet, his Frozen Cranberry Parfait with Rock Candy Crunch. Joining Ming with his own one-pot sweet and sour creation will be the great John Besh from New Orleans with his Wagyu Beef Short Ribs with Cranberry & Rock Candy.
You can knock on just about any door at the holidays in this country and find today’s master ingredients holding court on the sideboard on this week’s SIMPLY MING. They met during the days of the spice trade and they haven’t been apart since: from the East, ginger and from the West, brown sugar. Ming will pair the two to take on both sweet and savory duty when he makes Wok-stirred Gingered Chicken with Brown Sugar Rice, Flambéed Ginger Peach Sundae with Brown Sugar Meringue Cookies and Ginger-Brown Sugar Pound Cake. And as if that weren’t enough, Top Chef contender Jody Adams will join Ming to work her magic with ginger and brown sugar in her own dish, Sweet and Sour Ginger Bluefish.
Japan and Italy provide Ming’s master pair. Maitake mushrooms and Italian basil are two pantry regulars that are fast becoming favorites. On today’s SIMPLY MING, Ming uses them to create a "Confit" Maitake Mushroom Salad with Tomato Carpaccio and Maitake Fettuccine with Basil-Macadamia Nut Pesto. Then, the pair hit Philadelphia with Ming’s “ Philly Cheese Steak" with Maitake Mushrooms and Yukon Gold Potato Fries. Finally, the great Daniel Bruce of Meritage will join Ming using today’s dynamic duo in his Pan Seared Salmon with Maitake, Italian Basil, Sweet Corn and Watercress Sautee.
You probably wouldn’t think of Chinese mustard and crème fraiche on the same day, never mind put them in the same dish. But after watching today’s show you will most certainly add them to your pantry. Ming will begin by making a fabulous appetizer for any gathering with his Crab “Rangoons” with Mustard Dipping Sauce, followed by two favorites in the SIMPLY MING kitchen, Oyster Ragout with Mustard Cream and Braised Sake Chicken a la Ming. Finally, show friend, Hungry Mother’s Barry Maiden, will give you another reason to put Chinese mustard and crème fraiche on your next shopping list with his Mustard Spiced Pork "Grillades" & Grits
During a recent trip to Spain, Ming fell in love with ham- and not just any ham, but the most luscious, silky ham he ever tasted—jamon iberico de Fermin. On today’s SIMPLY MING, Ming takes his new love and pairs it with an old favorite in his pantry- ponzu. That tangy citrus condiment from Japan heads to Europe to start today’s meal with Ming’s Fennel Salad on Jamon ‘Carpaccio’. A never fail dish that can work as both an appetizer or a side is next on the menu as Ming shows us his Jamon Wrapped Asparagus with Ponzu Syrup. Then, Ming takes his master duo on holiday to France with his Seared Jamon Wrapped Chicken Breast with Ponzu Glazed Melon de Cavaillion Finally, fellow fan of today’s master pair, Chef Marco Canora of Hearth Restaurant joins Ming’s dynamic duo in his Linguini with Ponzu Steamed Clams and Crispy Jamon.
Both the East and the West have versatile ingredients that really deserve to be given the opportunity to spread their wings. For example, spring roll wrappers can do much more than contain fillings and pesto rates more partners than pasta. So today Ming will bring these two together with some “out of the box” recipes including Pesto Chicken and Spinach Spring rolls, Tomato and Cucumber Napoleon and then an easy delicious Italian Sausage and Reggiano "Pan Pizza". Finally, New York chef, Marc Forgione joins Ming and takes this pair to a whole new level with his Tomato Soup with Basil Marinated Cherry Tomatoes and Spicy Spring Roll "Crouton"
Ever since Ming’s Grandmother, made him hoisin and chicken pizza when he was a kid, he has adored the combination. And once he really got into cooking, he got loads of creative inspiration from hoisin and pizza dough. So today on SIMPLY MING, Ming shares some of the great results he has achieved with this great East West combo in his Hoisin Leeks and Pork "Pie", and Grilled Hoisin Chicken Sausage and Roasted Bell Pepper Pizza. Then, great friend and Top Chef Master, Chef Susur Lee joins Ming to take this master pair and creates Beijing Style Chicken and Shrimp, Green Onion hors d' oeuvres.
Ming’s menu showcases the East-West duo of Thai basil and Parmigiano-Reggiano on today’s SIMPLY MING. The versatility of these ingredients is shown when Ming makes Polenta Satays with Thai Basil Pesto and an “All-In-One” Thai Basil-Shrimp Orzo Risotto. Ming also pairs these dishes with a simple “All-In-One” Tomato-Thai Basil Panzanella Salad. Finally, Ming hits the road and joins chef/friend, Ken Oringer on the waters of Scituate, MA where he is cooking up his Thai Style Clams Casino.
Thai bird chile, the pepper that gives much of Asian cooking its heat, is paired with sweet maple syrup to create Ming’s East-West recipes this week. In the kitchen, Ming updates his childhood favorite, Piggies-In-A-Blanket, with a touch of spicy heat. For a flavorful “All-In-One” dish, Ming prepares Pork Belly Claypot. Then, using the East-West pair, Ming creates a delicious dessert, Maple Spice Cake with Maple-Thai Bird Cream. Finally, Ming heads over to Boston restaurat, Via Matta where chef/owner Michael Schlow uses today’s pair on his Loin of Venison Medallions with Barley, Mushrooms, Maple-Thai Bird Chile Gastrique.
Tofu, one of the most versatile ingredients in the Eastern world, is paired with the Western basic, parsley, to create three “All-In-One” dishes. In this episode, Ming prepares a healthy Layered Salad with Green Goddess Tofu Dressing and uses firm tofu for a Tofu Greek Salad. Ming also makes a flavorful Crispy Tofu and Parsley-Tomato Lavosh Wrap. Finally, Ming and Craigie on Main chef/owner, Tony Maws hit the grill with an appetizer, Grilled Chicken Wings with Tofu-Lemon Marinade, Grilled Lemon and Parsley Salad.
The herb coriander is native to Asia, but has become one of the most widely used herbs in the world. Paired with licorice-scented fennel, you've got an aromatic combination of flavors that are unique in any dish. Ming starts the meal by making Crispy Pita Chips with Fennel Fondue followed by Shaved Fennel Salad with Coriander Crusted Ahi Tuna. Finally, guest chef Jeremy Sewell of Boston’s Lineage takes today’s masters to make New England Shellfish with Toasted Coriander and Fennel.
Lemongrass is an East ingredient that has a big lemon flavor without the acidity. When paired with Extra Virgin Olive Oil you have a flavor combination that is sure to please the palate. Ming uses lemongrass and EVOO to create two “All-In-One” dishes: Lemongrass Capellini with Clams and Broccoli Rabe, and Lemongrass Marinated Chicken Breasts with Couscous. Rounding out the meal is a simple Arugula Salad with Lemongrass Pecans. Finally, from the original cast of Top Chef and now Boston’s Rocca, chef Tiffani Faison takes today’s master pair and uses them to create Grilled Dayboat Tuna with Grilled White Eggplant with Vinaigrette in Chili, Lemongrass, Garlic, Olive Oil, Scallion, Opal & Genovese Basils.
In this episode, Ming’s menu consists of the East-West duo Thai lime leaves and shallots. In the kitchen, Ming prepares an “All-In-One” Thai Seafood Soup. In addition to the soup, Ming makes flavorful Lime Leaf Shrimp Satays. Forget the traditional buffalo chicken wings – Ming puts his spin on the tasty favorite when he makes Crispy Chicken Wings with Lime Leaf Shallot Chile Sauce. Finally, Ming makes a trip down to Duxbury, Ma to visit Island Creek Oysters’ Skip Bennett and Shore Gregory who will preparing….you guessed it, oysters with their Oysters with a Soy-Thai Lime Mignonette.
Star Anise, the fragrant Chinese spice, and Oranges, one of the most widely consumed fruits in the US, is an aromatic East-West ingredient pairing that proves to be very versatile. Ming prepares “All-In-One” Braised Short Ribs with Root Vegetables and Orange Roasted Squab with Star Anise Orange Syrup. Then heads on over to Boston’s South End where Ginger Park’s Patricia Yeo uses today’s master pair on one of Ming’s favs- pork belly!
The clean zing of sake works well with the rich heat of black pepper. These East-West ingredients show their versatility in Ming’s recipes. In the kitchen, Ming creates Broiled Black Peppered Sake Marinated Salmon and Zucchini Spaghetti and Sake-Black Pepper Mussels. For something sweet, Ming cooks up a Sake Pineapple Upside Down Cake with Black Pepper Ice Cream, a unique and delicious dessert. Finally, Ming catches up with Chris Schlesinger who uses today’s master pair in his Striped Bass “Poke” with Spicy Black Pepper Dust.
Ming stirs things up with a whole new approach to East-West cooking! Making things simpler than ever, Ming focuses on two main ingredients: one East, one West. For this episode, Ming uses cilantro and bacon to grill up a uniquely flavorful dish—Swordfish-Bacon Kebabs with Asian Gremolata, and a Bacon-Cilantro Fried Rice. Ming also spices up the traditional BLT by adding a dash of cilantro mayo. Then Ming meets up with chef/friend, Michael Schlow who uses today’s pair in his Slow Roasted Salmon with Brussels Sprout Leaves, Bacon, and Cilantro.
This week, Ming shows us that ginger and cream aren't just for dessert. Ming demonstrates how these two elements can be used in three savory “All-In-One” dishes. Ming prepares Sweet Potato Pot Pie…a vegetarian delight! Ming also makes Chicken and Sweet Potato Pot Pie. Leftovers are used to prepare Sweet Potato Ginger Soup. To satisfy his sweet tooth, Ming makes a quick and delectable dessert, Ginger Tapioca Brulee. Then Ming swings by Cambridge’s Summer Shack where Chef Jasper White is cooking his Mussels with Ginger and Cream.
Wasabi and avocado, a mainstay of sushi rolls, are the East-West ingredients worked into Ming’s recipes this week. In the kitchen, Ming shares recipes that reflect his former apprenticeship under a great Sushi master in Japan. First up – Ming prepares an enticing Scallop Yakitori with Wasabi-Avocado Dip. He also puts together an easy “All-In-One” dish, Flashed Salmon. Then Ming meets up with long time friends, Nantucket’s Pearl chef/owners Seth & Angela Raynor who will be using today’s master pair in their Tempura Fried Avocado Tacos with Wasabi Crema.
Sambal, a spicy Asian condiment, and Dijon mustard, a classic French favorite, are East-West flavors that have found their way into Ming’s favorite dishes. Forget your traditional steak sandwich after Ming puts his spin on the favorite with an “All-In-One” creation: Sliced Hanger Steak and Onion Hoagie. Ming also prepares a Spicy Mustard Crab Dip with Shrimp Crackers and Mustard-Crusted Rabbit with Sambal-Garlic Dipping Sauce. Guest chef Andy Husbands invites us to his Boston restaurant, Tremont 647, and uses Ming’s master pair to create Dijon & Sambal Peach BBQ Glazed Pork Skewers, served with his Raspberry Gimlet.
One of the main sources of flavor in Southeast Asian cooking is fish sauce with lime. Instead of using limes, Ming pairs fish sauce with lemons to create unique and flavorful dishes. In the kitchen, Ming calls on fish sauce to lend deep flavor to his “All-In-One” Shrimp Scampi. Ming draws inspiration from Blue Ginger's crispy calamari when he prepares a variation on that theme: Crispy Marinated Scallop Coins. Also on the menu are Cucumber and Smoked Salmon Summer Rolls, a delicious spin on the Southeast Asian favorite most commonly prepared with shrimp. Guest Ken Oringer takes us to the Massachusetts coastline where he pulls lobsters to use with today’s master pair in his Grilled Lobster with Thai Curry Butter & Grilled Lemons.
You know a cooking technique is a true classic when it can be found around the world. Today you'll find it right here on SIMPLY MING. The French call it “paner a l’anglaise” Ming and his guest, the great man himself, Jacques Pepin, will be here to show you the technique. Watch as they cook on the fly together, using the paner technique and our mystery ingredients to launch two new dishes, just for you.
Does your kid turn up his nose when certain green foods cross his sight line? Yes, vegetables can make some kids turn and run for the hills before they even give them a chance. Today on SIMPLY MING, Ming is bringing in a man who specializes in close encounters with icky foods to help make “weird” vegetables more appealing to kids. Yes, Andrew Zimmern, Mr. Bizzare Foods himself, joins Ming today to cook 2 new dishes your kids will love, on the fly! Andrew Zimmern is host of "Bizarre Foods" on the Travel Channel.
Ming is on the road and heading to Napa Valley. Today on Simply Ming learn how to make Sushi from a master. The man himself, Iron Chef Morimoto joins Ming at his downtown Napa Valley restaurant. Together the chefs take us through Sushi 101. With perfectly cooked and seasoned rice, fresh farm produce from Napa Valley and pristine fish.... they come up with Ming's Omushubi with Alaskan Crab Salad and Morimoto's Sashimi Salad. Chef Masaharu Morimoto is chef-owner of Morimoto restaurants.
f you ever thought you couldn’t bake because it requires precision, you are not alone. On today's SIMPLY MING, Ming will show you how grasping one small but important rule will allow you to bake countless desserts with just a few ingredients in quantities you can eyeball. Joining Ming, a fabulous Boston baker, Joanne Chang, will join to prove that, with this rule, you don’t need recipes to make amazing desserts on the fly. Joanne Chang is chef-owner of Flour Bakery and Myers + Chang.
Today on SIMPLY MING, we will show you one of the best ways to cook vegetables is to roast them, because it concentrates their flavor. And for today's guest, Jonathan Waxman, exalting great ingredients is what it’s all about. Yes, one of the Godfathers of New American Cuisine is in the house right now, and together with Ming they will be making it up as they go, with inspiration from mystery ingredients and the fantastic technique of oven roasting. Jonathan Waxman is chef-owner of Barbuto restaurant.
SIMPLY MING is in heart of Napa Valley, where some of the best grapes are grown-which of course produce some of the best wines around. Ming is joined in the kitchen by his mom, together they will be cooking on they fly showing how they master cooking whole birds on the grill. Where better to pair wines with their dishes than in Napa and today on SIMPLY MING the master himself, Chris Howell, who has been at Cain Vineyards for over 20 years is going to show how he blends and creates his magic to pair with today's recipes. Christopher Howell is the general manager/wine maker at Cain Vineyards.
Today on SIMPLY MING, Ming will show you one of the best ways to give yourself more options with meat and fish, pounding. Pounding tenderizes the meat, makes it thinner for faster cooking, and makes less go farther. Using this technique, and today’s mystery ingredients, Chef Jason Santos of Boston’s Blue Inc., will join Ming to cook on the fly and invent two completely new dishes. Stick around as we find out together what’s cooking next on Simply Ming. Jason Santo is chef-owner of Blue Inc. restaurant.
If you’re a home cook, you may think the culinary technique of butterflying is something better left to those in white jackets. Bull…oney! It’s a really straightforward technique that’s great for speeding up cooking time and offering many more options when you’re cooking on the fly. Ming, along with his pal, Chef Michael Schlow, will show you just how easy it is, creating delicious new dishes together on the fly on SIMPLY MING.
On this episode of SIMPLY MING, Ming Tsai is back in beautiful Napa Valley visiting his good friend, Iron Chef Morimoto who, of course, knows how to demonstrate how to work his magic with all things fish. Morimoto shows us how to first break down a fish and then cook it to maintain its pristine flavor. Chef Masaharu Morimoto is chef-owner of Morimoto restaurants.
Ming's on top of the world in Napa Valley, affectionately known as the Spring Mountain District where he’s joined by his parents, Steven & Iris Tsai. Together they show us the perfect culinary marriage of chicken, duck and wine when they create Coq au Vin and Red Roast Duck with Scallion Pancakes.
Pan roasting is a technique used all the time in restaurants—you start searing something on the stove, and finish it off in the oven. On this episode of SIMPLY MING, Ming shows you a favorite technique that all home chefs should add to their repertoire. It's easy, saves time in the kitchen, and guarantees great flavor. Joining Ming is Boston's own, Jody Adams. Together they cook on the fly whipping up Pan-Roasted Chicken on Orzo Sausage Risotto with Chinese Mushrooms and Pan Roasted Halibut with Eggplant Caponata. Jody Adams is James Beard award-winning chef/owner of Rialto and Trade.
On this special episode of Simply Ming, Ming Tsai tours the famous hawker stalls of Singapore and experiences the myriad of tastes that Singapore street food has to offer. After trying the best of the best, Ming and KF Seetoh make their own version of their favorite street food right in the middle of all the action...on the fly in Singapore. KF Seetoh is an Asian food expert.
Do you know what to do when your kid or a friend brings you a whole fish? Well, Ming is going to show you how to break down that tasty fresh filet the right way! And waiting in the wings joining Ming, is Houston’s Chef Bryan Caswell. Working together with the surprise catch of the day, and ingredients from Ming’s pantry, they create two delicious dishes on the fly: Tea-Smoked Trout with Thai Cucumber Tomato Salad and Crispy-Skin Snapper with Fennel & Swiss Chard Agro Dolce. Bryan Caswell is chef/owner of Reef.
We all love cooking with wine but how about using spirits? On this week’s episode of SIMPLY MING, Ming shows how as he cooks with tequila. He’ll be joined by longtime friend, Julio Bermejo, the tequila master at Tommy's in San Francisco. Looking for inspiration Julio and Ming explore amazing food stalls at the Ferry Plaza Farmer’s Market before heading back to Tommy’s to cook on the fly.
On this episode of SIMPLY MING, Ming shows you one of his top techniques for a home cook to master, breaking down a chicken. “Buying a whole bird is so much cheaper than chicken parts”, says Ming! With the help of Boston Chef Jamie Bissonnette, a nose to tail specialist, Ming shows viewers how much more mileage you can get out of a whole bird. Together, these two master chefs come up with some creative ways to use chicken – like roast chicken breast with Kimchee braised wings. Jamie Bissonnette is chef at Toro and Coppa.
This episode of SIMPLY MING is simply like no other. Ming is granted privileged access to the home kitchen of Singapore Chef Damian D’Silva. Damian is a fixture on the Singapore culinary scene, where he is bringing back centuries old culinary traditions. Using surprise ingredients from a local open market, Ming and Damian cook up some traditional ethnic cuisine – on the fly – in Damian’s home kitchen.
Chefs from Asia to Italy agree the best way to infuse noodles with flavor is to sauté them. It’s a critical step many home cooks skip. On this episode of SIMPLY MING, Ming and his guests, The Pallotta Sisters, focus on that technique. The Pallotta sisters, who serve up countless platters of delicious pasta in Boston’s North End, work with Ming to create Stir Fry of Wonton Noodles with Scallops and Bacon with an Arugula, Radicchio Pine Nut Salad and Cioppino. Carla and Christine Pallotta are chef/owners of Nebo restaurant.
Sitting by the dock of the bay at San Francisco’s Ferry Plaza Farmers Market, Ming shows viewers some of the city’s best street food. Gone are the days of hot dogs, pretzels and fried dough. In their place you’ll now find restaurant quality food in the form of Korean tacos, wood fired pizzas and Roti. Ming visits Dennis Lee, chef/owner of Namu at his Korean Street Food Cart to try some amazing Korean food. Back at Namu's restaurant kitchen Ming and Dennis try their hand at cooking on the fly when they come up with their own versions of modern day street fare.
Dessert before dinner? Absolutely! It’s all the rage at Singapore's 2am Dessert Bar. On this episode of SIMPLY MING, Ming and Chef Janice Wong, travel to the outskirts of the city to find inspiration at Oh Farms. With a bag-full of delicious edible flowers and greens, they head back to 2am Dessert Bar where they each whip up a delicious dessert that is not only a feast for the stomach but also the eyes.
Seasoning with salt. What could be simpler, right? Wrong! Think about how many meals you’ve had that were either too salty or under-seasoned! On this episode of SIMPLY MING, Ming is zeroing in on a technique that is critical to successful cooking if done with a gentle hand. Joining him is the perfect man for the job, the ultimate scrutinizer of cooking techniques, author and chef Michael Ruhlman.
On this episode of SIMPLY MING, Ming meets up with Chef Samson Chan, the mastermind behind one of Singapore’s favorite restaurants, Barnacles. Together they shop for some great living treasures from the South China Sea at Grand Atlantic Fishery. Bringing back the freshest seafood to Chef Samson’s restaurant for an afternoon of cooking on the fly, they’ll show us how easy it is too cook with the shell on!
The wok— there’s a reason why everyone from college students to Italian chefs have one of these in their kitchen. Stir-frying is a technique that can be your best friend when you need to cook on the fly, which is exactly what Ming is doing on this episode of SIMPLY MING. He’ll enlist the help of Charles Phan, the chef who put great Vietnamese food on the map in San Francisco. Together they'll create two new wok-stirred dishes on the spot, Sweet and Sour Clams with Plums and Cucumbers and a Classic Lemongrass Chicken.
We have all heard the saying " you eat with your eyes" - well on this episode of SIMPLY MING, Michelin Star Chef Andre Chiang of Singapore’s famous Restaurant Andre, shows us what this really means. Shopping at one of the city’s well-known wet markets, Ming and Andre find inspiration in pristine, fresh ingredients that they use to create two memorable culinary creations.
On this episode of SIMPLY MING, Ming takes us behind-the-scenes to meet his James Beard Award-Winning Blue Ginger Team. Putting his own chefs to the challenge with surprise ingredients and a visit to his studio pantry, Ming and company cook up three separate dishes fit for a king.
Ming explores Peranakan cooking in Singapore with chef and cookbook author Shermay Lee whose cooking is living proof that grandmothers know best. Sharing with Ming her grandmother’s decades old recipe for a traditional dish, Shermay takes us, and Ming, on a culinary adventure. From finding ingredients in an outdoor market to using her family’s timeworn mortar and pestle, this episode highlights the culinary history and the exotic flavors found only in Singapore.
Everyone loves garlic, but if you don’t handle it properly, it can take you to the culinary dark side—whether undercooked or overcooked. On this episode of SIMPLY MING, Ming zeros in on prepping garlic the right way. Joined by Boston chef Dante De Magistris, Ming uses garlic and some mystery ingredients to create two new dishes on the spot, Beef and Broccolini Stir Fry with Mango Purée and Basil Ricotta Gnocchi with Shrimp and Asparagus.
On the premiere episode of Simply Ming, it’s all about blanching - the secret to improving color, taste and texture in foods. In the studio Host Ming Tsai cooks on the fly with Nantucket chefs Seth & Angela Raynor. Using the blanching technique and secret ingredients they team up to create two new dishes: Grilled Lobster with Summer Herbed Butter Roasted Potatoes and Fried Pork & Couscous with Peach Sesame Compote.
This week on Simply Ming, Host Ming Tsai is joined by pastry chef extraordinaire – Duff Goldman. Together they show us how to use Crème Anglaise – a key ingredient in every pastry chef’s arsenal, and create two delicious desserts: Old School Chocolate Soufflé with Crème Anglaise and Vanilla Frozen Custard with Flambéed Berries.
This week on Simply Ming – Caramelization - a technique that enhances both savory and sweet cooking. Done right it enhances a dish, and done wrong will turn it bitter. Joining Ming in the kitchen is Chef Jody Adams. Together they cook on the fly creating: Scallops with Curried Gooseberries and Loin Lamb Chops with Plums.
In this episode of Simply Ming – the key to making sauces – thickening. Ming demonstrates how to make a reduction and a roux. And joining him in the kitchen is Top Chef Masters culinary sensation, Susur Lee. Together Ming and Susur will cook on the fly, using mystery ingredients and the technique of thickening to serve up two tasty dishes: Chinese-Style Paella and Seared Chicken Breast Orzo Risotto with Endive Caper Salad.
Buying local and buying fresh are key to great cooking. This week on Simply Ming, Chef Ming Tsai and longtime friend Boston Chef, Michael Schlow, go to Boston City Hall Plaza Farmer’s Market for a little inspiration and then head back to Chef Schlow’s restaurant, Tico, where they cook up two mouth-watering dishes: Red Tape Steak and a Double Lamb Chop with Pea Shoot-Beet Salad.
On this episode of Simply Ming — how to grind your own meat and make your own sausage with the help of a man who can teach most butchers a thing or two, Chef Chris Cosentino. Ming and Chris cook on the fly together creating two very different dishes: San Francisco Sausage and Peppers and Chicken Mushroom Sausage Patties with Orange Snow Pea Salad.
Cooking on the fly with Ming in this week’s episode of Simply Ming is Chef Ellie Krieger. Ellie, hailed as an expert on all things healthy, teams up with Ming showing how Rice Pilaf, along with some surprise ingredients and special spices from Ming’s pantry are brought together to create: Toasted Garlic Quinoa and Coriander Crusted Chicken and Spicy Shrimp over Preserved Lemon Pilaf.
This week on Simply Ming – tenderizing – a culinary technique that helps meat, chicken and fish absorb all the wonderful flavors of your favorite marinades. Joining Ming in the kitchen is Chopped Champion – Chef Jamie Bissonnette. Together Ming and Jamie cook on the fly using mystery ingredients and zesty spices to come up with two tender recipes: a Tellegio Kimchee Steak Bomb and a Trio of Halibut New Style Sashimi.
The secret to making the perfect omelet – that’s what’s up on this week’s episode of Simply Ming. Host Ming Tsai teams up with friend and celebrity chef, Todd English who share techniques from their French culinary training and create two delectable dishes: a Shitake Omelet with Crab Salad and Arugula Sauce and a Vidalia Onion Omelet with Lox Orecciette Pasta and Avocado-Cucumber Salsa.
On this week’s episode of Simply Ming, learn the art of making ganache, the simple mixture of chocolate and cream that’s the heart of so many great desserts. Ming is joined by the James Beard nominated chef, Joanne Chang who shows how ganache can be whipped up into two mouth watering desserts: Chocolate Mousse Napoleon and Flourless Rum Nut Chocolate Cake.
This week Simply Ming is on the road traveling to the exotic Azores. Ming will visit with Chef Pedro Oliviera to learn how to make one of the region’s most famous dishes – Cozido – a one-pot meal that’s literally cooked underground by the Earth’s volcanic heat. Rising to the challenge, Ming also serves us his own take on this national dish.
Front and center on this week’s episode of Simply Ming are Pan Sauces – an easy way to use what’s right in your pan to create great flavor. Joining Ming in the kitchen to demonstrate this indispensable culinary technique is Chef Norman Van Aken. Together they cook on the fly using surprise ingredients and Ming’s East-West pantry to create: Pan Seared Steak, Beet Salad and Hash Browns and Pork Chop, Kimchee-Kale Pan Sauce and Sweet Potato Cake.
Steeped in tradition, the islands that make up the Azores are rich with culinary traditions that will be shared as Simply Ming goes “on the road”. Ming shops in a local market where he discovers the vast array of local fruits, vegetables, meats and cheeses. He joins Hugo Ferreira, a celebrated chef from the cooking school on the island of Sao Miguel, and together the two cook on the fly using their market ingredients to come up with dishes that reflect Azorean culinary traditions but with a modern day twist.
where he’s never gone before as he heads south to Chattanooga, Tennessee to cook with renowned local chef, Daniel Lindley of St. John’s Restaurant. Together they shop for inspiration at local Chattanooga markets to come up with two distinct dishes that call upon the region’s heritage and culinary uniqueness.
Ming heads to the Lone Star State on today’s episode of Simply Ming. Joining him is his long time friend Chef John Besh. At Chef Besh’s critically acclaimed San Antonio restaurant – Luke. Ming and John will get inspired by fresh ingredients just picked from an area farm and will use them to create two delicious dishes, on the fly, that reflect the spirit and spiciness of San Antonio.
Drying foods to keep them preserved is a technique that dates back hundreds of years. On this episode of Simply Ming, host Ming Tsai and special guest, Gordon Hamersley, show how the technique of reconstituting - bringing a dried ingredient back to life by simply adding liquid – can be used to cook up two unique dishes: Poached Salt Cod with Porcini Broth, Pancetta & English Peas and Bird's Nest Black Bean Chicken and Wasabi Cream.
Ming heads for the islands on this very special episode of Simply Ming. Traveling to the Azorean island of Terceira, Ming cooks with celebrated local chef Eduardo Reis and learns the history of the very popular dish called Alcatra. Alcatra is baked in a traditional Azorean wood oven. Influenced by the Portuguese discoverers in the 15th century, this dish is made with fish or beef cooked slowly in a clay pot with bacon, onion, and local spices.
San Antonio is home to one of the country’s leading culinary schools – the Culinary Institute of America (CIA) where Ming teams up with the CIA’s own Chef Elizabeth Kossick. Working in their unique Latin Kitchen, Ming and Elizabeth use ingredients fresh from Elizabeth’s extensive pepper garden. The focus of the dishes will be Peruvian with Ming adding his own personal twist.
On this Southern-inspired episode of Simply Ming, Chef Ming Tsai takes us to Chattanooga, Tennessee to learn some of the region’s culinary secrets. An up and coming culinary hotspot, Chattanooga has a lot to offer the adventuresome palate. Ming and his guest Chef Eric Neil will explore the local markets and come up with two dishes, Chile-Cornmeal Trout with Shrimp Chocrute and Roast Pork CHop with Curry Squash Pancake, that are sure to make your mouth water.
Grilling is as American as Apple Pie and on this week’s episode of Simply Ming, Chef Ming Tsai joins forces with the ultimate master of grilling, author and Boston-based chef - Andy Husbands. Ming and Andy will share their secrets for grilling as they cook on the fly using mystery ingredients and some zesty spices from Ming’s pantry. Together they will grill up: a Thai Buffalo Salad and Grilled Mussels and Clams with tomatoes and a Polenta Cake.
Ming travels “south of the border” when he visits the hacienda of Johnny Hernandez – one of San Antonio’s most popular chefs – on this special episode of Simply Ming. Together Johnny and Ming shop at a local Latin market where they look for inspiration and fresh ingredients. Back home at Johnny’s, Ming and Johnny chop, dice, and grill two fabulous Latin-inspired dishes.
This week on Simply Ming it’s all about Poaching – a technique that is often forgotten in today’s kitchens. To help bring poaching back into favor, Ming teams up with friend and celebrated chef, Jasper White. Together they demonstrate how poaching preserves moisture and texture while adding flavor and no fat. Ming and Jasper also serve up two tasty dishes: Striped Bass Poached in Saffron Broth with Fennel and Potatoes and a Salad Lyonaise with Red Wine Poached Eggs.
Seafood and the Azores go hand in hand, and on today’s episode of Simply Ming, Ming gets right into the thick of things when he travels to the beautiful area of Caldeira do Santo Cristo. Here with the help of local vintner Fortunad Garcia, Ming will help create four unique tapas-style dishes using classic Azorean ingredients.
Simply Ming heads to Texas on this special episode based in San Antonio. Ming joins Chef Diana Barrios Trevino and her family at their famous restaurant, Los Barrios, and learns how to make simple, delicious, flavorful Tex-Mex cuisine right along side Diana and her brother. After “shopping” in the Trevino’s family kitchen, Ming comes up with his own take on Tex-Mex cuisine.
Soup is on the menu in this episode of Simply Ming that goes on the road to the Azores. Stopping off at the Island of Pico – Ming learns the secret behind a famous national soup from Manuel Cardoso, a local fisherman and restaurateur, that is centuries old and treasured by those who live on all nine of the Azorean islands. Ming also goes fishing for some select local seafood and uses it to create his own twist on this savory dish.
Our 10th Anniversary season closes with a very unique episode of Simply Ming. Ming ventures into the heart of Boston’s sophisticated street food scene when he visits four different vendor trucks and tries his own hand at creating the latest sensation in culinary creations. With the help of the vendor chefs, Ming will create a delicious BBQ marinade, his own take on grilled cheese, a unique East-West Vietnamese sandwich and he’ll top it all off with a tasting adventure on the cupcake truck!
Simply Ming launches Season 11 with family-pleasing soups and stocks. We'll be showcasing what it takes to make them packed with flavor and goodness. In the studio, Host Ming Tsai cooks on the fly with Top Chef star and Menton Chef de Cuisine Kristen Kish. Kristin wowed the Top Chef judges with her English Pea broth, ultimately making her the second woman to win the title in the series' ten year history. Using the infused stock flavoring technique, Ming and Kristen team up to create two new dishes: Prawn and Bean en Brodo and Spicy Kimchee Seafood Gumbo.
Molecular gastronomy, sous vide… these are a few of the innovative chefs’ techniques that home cooks are now trying themselves. On this episode of Simply Ming, Chef Grant Achatz, the avant-garde leader of Progressive American cuisine, brings his magic home. See Grant prepare the show stopping presentation of Seared Wagyu Beef with Fermented Morels, White Soy and Lichen. Using the sous vide technique, Ming prepares Olive Oil Poached Salmon.
On this episode of Simply Ming, something we all love-- and a great technique—caramel! And Duff Goldman, the Ace of Cakes, loves it too, so he’s joining Ming to work his magic. Duff prepares an unbelievably decadent Mexican Breakfast Fudge while Ming takes an East-West twist when baking a Five-Spice Tarte Tatin.
The difference between having fun in the kitchen and being miserable can come down to this: the right knife. On this episode of Simply Ming, the blade master himself, Iron Chef Morimoto, joins Ming to make sure we all know how important knife skills are. Not surprisingly, the chef's recipes are all about fish. Morimoto first shows us a fun technique for a Quick-Smoked Sea Bass and then switches to Sake-Miso Braised Salmon. Ming shows us his take on Fish and Chips with a Sake Mango Sauce.
We’re all supposed to eat more greens, but how do you cook them all? Well, Chef Jody Adams knows her foliage and she’s going to help Ming make it tasty on the fly on this episode of Simply Ming. Here Jody celebrates some Summer bounty and shares a Nectarine and Kale Salad with Pistachio Pesto. Ming also chooses to showcase a salad, but shows how to make it a little more savory with Grilled Tri-Color Greens with Feta Ceaser, Pancetta and Pine Nuts.
Cooking en papillote, or in parchment paper or foil, is a great way to make an easy, healthy meal, especially on the fly. Chef Jamie Bissonnette is in the house to show you just how versatile en pappiote can be. Jamie chooses scallops and treats us to a Scallops En Papillote a la Thai recipe. Ming goes with a more Mediterranean approach with Chicken En Papillote with Lentil Ratatouille.
On this episode of Simply Ming it is all about basting, a technique chef’s use that’s great for home cooks too. Chef Michael Schlow cooks with Ming and shows that basting is as easy as a flick of the wrist as we cook on the fly on Simply Ming. Michael chooses fish as his lead ingredient and creates a delicious dish of Halibut with Mushrooms, Quinoa and Tomatoes. Ming opted for a Pan-Roasted Duck with Cranberry-Fig Sweet and Sour Sauce with Noodle Chow Mein.
Do you find yourself stuck in a rut when it comes to seasoning vegetables? Well, join Chef Ming Tsai and Chef Amanda Cohen for this episode of Simply Ming. Amanda promises to breathe new life into your veggie dishes. Ming first shows us some quick recipes for Grilled Caulifower Steaks and Stir-Fry Green Beans. From scratch, Amanda then makes up a fresh Carrot Pasta with Grilled Carrot Salsa. Lastly, Ming takes a familar Chinese recipe, but makes it deliciously meatless with his Beef and Broccoli, no beef (the secret is shiitake mushrooms).
On this episode of Simply Ming, we look at the key to infusing sometimes boring pasta noodles with maximum flavor. For an overall technique, Ming shares a simple Marinara Sauce. When Pasta master Todd English joins in, they show us "lobster done two ways" - Curried Lobster and Mushroom Sauce with Fettuccine and Thai Rice Noodles with Lobster.
This episode of Simply Ming is all about seafood. On the road in Japan, Host Ming Tsai visits Tsukiji, the biggest wholesale fish market in the world, which houses more than 400 different varieties. Later, Ming joins Japan’s first Iron Chef, Rokusaburo Michiba, to cook some amazing dishes made from seafood bought fresh that morning. Chef Michiba showcases two dishes including a Buri Offal Salad and Buddha Style Buri and Daikon Stew. Ming shares a New Style Tuna Sashimi with Curry Oil Flash.
Nothing says Japan like Ramen noodles – this episode of Simply Ming brings Ming on the road to the Instant Ramen Museum in Osaka, Japan. Ming also learns the secrets of cooking Ramen from famous, now a new Iron Chef Japan, Chef Yuji Wakiya. Chef Wakiya takes ramen up a notch by using Japanese Blue Crab with this Soy Cream Crab Ramen. Ming joins this ramen "upgrade" with his Thai Coconut Surf and Turf Ramen, featuring a delicious medley of seafood and topped with Kobe beef.
From Osaka to Tokyo, Street food is everywhere on the road in Japan. From yakitori to fresh crab, pork offal to takoyaki – Host Ming Tsai experiences some of the best of the day and night time street foods that both Osaka and Tokyo have to offer.
On the Road in Vancouver, Ming shops for fresh seafood with one of Vancouver’s most famous chefs, Hidekazu Tojo, the inventor of the California Roll. Tojo takes Ming to his favorite fish store in Vancouver’s Chinatown, then on to buy some fresh Vancouver crab fresh off the boat near the famous Fisherman’s Wharf. Together they cook up a seafood feast! Tojo shares one his restaurant's featured dishes - Hosho Yaki (smoked & steamed sablefish). Ming also uses sablefish and creates a baked version "En Papillote" with Shiso, Scallions and Ginger. Lastly, Tojo shows Ming the secret of making his California Roll.
In this episode of Simply Ming, Chef goes on the road to Canada to visit one of the best public markets on the continent, Granville Market. There, along with local Chef Nick Hipperson, our two chefs explore Canada’s fresh produce and wonderful salmon. Back in the kitchen, they cook up a feast using ingredients that are found within 100 miles. Nick chooses a Pan Roasted Beef Tenderloin with Potato Fondant and Carrot Puree. Ming also chooses beef and prepares a Tea-Smoked Rib Eye with Chanterelle-Asparagus Fricasee.
In this episode of Simply Ming, Chef Ming Tsai is on the road in Richmond, British Columbia. Joined by local chef Ian Lai, our team grabs some halibut, shrimp and salmon fresh off the boat at Fisherman’s Wharf, then heads out to Terra Nova Park to cook with some wonderful Canadian ingredients fresh from the Terra Nova community garden. Ian prepares a Pan Seared Halibut with Chickweed Sauce, Suateed Nettles and Sunchokes. Ming opts for a Korean Spiced Seared Salmon with Sauteed Shrimp, Corn and Herbs.
On the road in Richmond, British Columbia, Chef Ming Tsai and Chef Andy Liu cook with one of the region's best local ingredients, crab. On this episode of Simply Ming, they cook crab together, not one, not two – but four different ways – combining their own tricks and techniques for getting the most flavor. Chef Andy takes on three dishes from his restaurant including Wok Stirred Spicy Crab with Ham, Wok Stirred Crab with Garlic and Ginger, and Wok Stirred Crab with Salted Duck Egg. With all this food, Ming keeps it simple with a traditional Scallion Pancake with Crab.
On this episode of Simply Ming, those funky cuts of meat you might have trouble identifying -- or identifying with-- at the market. But they're hot items at restaurants, inexpensive and easy to cook, as Chef Tony Maws is here to show us, this week on Simply Ming. Tony cooks up Pan Roasted Sweetbreads with Ragu of Chanterelles, Potatoes and Bacon. Ming harkens back to his classic French training and prepares Chicken Liver Hot Mousse with Apple-Endive Salad.
It's family day on Simply Ming! All three generations come together to cook at Blue Dragon. Mom is going to teach Ming's sons David and Henry the art of making her signature Spring Rolls. Pops is going to show us his famous Garlic Fried Rice. And Ming cooks up a delicious Head-On Salt and Pepper Shrimp with Winter Melon.
It's another week with Ming being joined in the Blue Dragon Kitchen with Mom & Pops. This time, they first enjoy a tasty meal at Gourmet Dumpling House in Boston's Chinatown. Later, they then head to the restaurant to show us how to repurpose the leftovers into new delicious meals. You'll learn how a batch of hot water dough transforms satueed vegetables and stir-fry beef into savory potstickers and a scallion pancake. Ming takes his pork meat and with the addition of eggs, makes an amazing fritatta.
Wok-stirred shiitake omelette; guest Jacques Pépin prepares eggs Jeanette and Maman's cheese souffle.
A bacon and peanut butter sandwich; panko-crusted eggplant BLT with homemade potato chips; homemade bacon with chef Duskie Estes; fried green tomato BLT with Tabasco aioli.
Crispy noodle cake with ham and brisket; guest chef Marcus Samuelsson prepares pyttipanna.
Spicy clam pizza; Elizabeth Falkner makes finocchio flower power pizza and hazelnut gianduja dessert pizza.
Shiitake salisbury steak with pan gravy; comic Lenny Clarke makes his mom's meatloaf; pairing dishes with smashed potatoes and steamed broccoli.
Korean steamed lion's head; Hungarian stuffed cabbage.
Scallop and sweet potato ravioli with brown butter corn; pan-seared scallops with jalapeno creamed corn.
Red roast whole chicken with vegetables and basmati rice; chicken and mushroom gumbo.
Indonesian tomato soup with farmer cheese on grilled bread.
Sauteed shrimp with garlic black pepper sauce over rice; gambas al ajillo.
Seared Wagyu with beetroot and radicchio kimchi; Wagyu tataki with Thai basil chili pesto and rice noodle stir-fry.
Australian marron and King George whiting on the barbecue.
Seared tuna nicoise with poached duck egg and herbed butter sauce; grilled quail with garlic-parsley butter and ginger-vegetable rice pilaf.
Orange-ginger lamb shanks with garlic barley risotto; lamb belly with wild garlic puree, olives and wild greens.
Cooking oysters three ways with Australian chef Darren Robertson.
Creating classic Italian flavors with an Australian spin.
Wineries; food at the Adelaide Oval in Australia; pork adobo with Muntrie jam and quandong; grilled pepperberry goat with garlic-black pepper sauce.
Hentley Farm; seared bluefin tuna with cured egg yolk; buttermilk tempura 'surf & turf.'
Gratin dauphinois with grilled flat iron steak; gratin of linguine.
Wonton noodle soup; udon noodle soup.
Making ice cream at home; frozen lemongrass parfait with pineapple flambe; blueberry brown butter tart.
Sesame noodle cucumber salad; potato salad. Next on:
Ginger pork dumplings with dim sum dipper; gyoza; matcha tea smoothie.
Salmon cakes with fennel salad; cod cakes with tartar sauce.
Mongolian beef; making a Swiss steak from chuck steak.
Asian spaghetti boasts flavors of pork, ginger and garlic; a classic Bolognese with a mix of protein, carrots, celery and tomato sauce.
The Season 13 premiere features chef Carla Hall ("The Chew"), who returns to her Tennessee roots with country greens, chow-chow pickles and hot water corn bread. Also: roast pork made in a pressure cooker.
Rib eye with spicy gochujang butter; and shitake-umami glazed steak.
Banh xeo (Vietnamese fried pancake with shrimp); and clam okonomyyaki (Japanese pancake with a variety of ingredients).
Crispy chicken sausage and scallions with fried rice; and paella with seasonal ingredients.
How to make pizza on the grill. Included: pizza with fontina fonduta, meatball ribbons, shaved artichokes and heirloom pomodoro fresco; and scallion pancake pizza topped with spicy chicken.
Grilled tuna with strawberry salsa fresca; and lightly seared tuna tataki paired with lemongrass gremolata.
Fideuá; and risotto made with toasted barley and featuring ratatouille.
Roman spaghetti amatriciana; and black bean pork chow mein.
Four berry desserts, including honey champagne sabayon parfait and strawberry ginger kir royale.
Shrimp, beef and broccoli spooned over brown and white rice; and Romanian steak served on shrimp toast.
Chef Mario Batali helps prepare two dishes.
Part 1 of 2. Ming's parents help prepare two comfort food recipes.
Conclusion. Ming's parents help prepare two meals.
Part 1 of 4. A visit to California features chef Roy Choi, who oversees several L.A. restaurants and Kogi BBQ food trucks.
Part 2 of 4. The Animal restaurant in L.A. is visited.
Part 3 of 4. A visit with chef Ricardo Zarate, who specializes in Peruvian cuisine.
Conclusion. A drive up the California coast spotlights popular local ingredients.
Hummus dishes that use butternut squash, curry and edamame.
Soup recipes, including green pea and artichoke soup with two kinds of pesto; and hot and sour soup. Also: spiked lemonade.
One-pot seafood dishes, including a Portuguese-style seafood stew of clams, mussels and chourico; and black bean, clam and mussel pasta.
Seafood recipes, including shellfish and saffron stew; and four-minute herb olive poached seafood.
This week on Simply Ming, it’s all about Texas Wagyu Beef! Ming’s in cattle country, right outside of Dallas, Texas. Cooking with him is the “Father of Southwestern Cuisine,” Dean Fearing. Together, Dean grills up a Wagyu Rib Eye Grilled Over Live Mesquite with a West Texas Mop Sauce and Cornbread Pudding while Ming creates a Jalapeno Wagyu Poke.
This week on Simply Ming, Ming is deep in the heart of Texas cooking with Chef Stephen Pyles, the “Culinary Dean” of Dallas! The theme is Texan cheese as we make homemade mozzarella and goat-cheese cella, then Chef Pyles cooks up a Smoked Tomato Soup with Pan-Fried Mozzarella and Basil Crème Fraiche while Ming makes a Goat Cheese Crostini with Frisee Salad.
This week on Simply Ming, our show is down South in Dallas, Texas cooking with Chef Matt McCallister, declared Best New Chef in 2014 by Bon Appetit and Chef of the Year two years running from “Eater” Dallas. After a quick trip to the Farmer’s Market, Matt makes a Grains Salad with Fall Salmagundi and Bagna Cauda while Ming creates a Texas Hot & Sour Stir Fry with Crispy Rice.
This week on Simply Ming, we are on the road in Dallas, Texas cooking with Omar Flores from Casa Rubia. On the menu, an Octopus a La Plancha with Romesco Verde and Saffron Potatoes and Beer Batter Shrimp and Jalapenos with Lemon-Garlic Aioli.
This week on Simply Ming, the legendary French chef Daniel Boulud stops by Ming's loft kitchen. This week Chef Daniel creates a class French dish, Poulet A L'Estragon with Rice Pilaf and Yellow Wax Beans and Ming makes his favorite Chinese Five-Spice Split Chicken with Charred Chile-Tomato Salsa and Steamed Buns. Chef Daniel even surprises Ming with a special treat, all this week on Simply Ming!
This week on Simply Ming, legendary and James Beard award-winning Italian chef Lidia Bastianich is here – she’s the author of many Italian cookbooks including her most recent Mastering the Art of Italian Cuisine. Lidia is also expanding her Eataly empire right here in Boston! Lidia shows us the best of her Italian style with a wonderful Calamari Alla Griglia with Head-on Shrimp, Salsa Verde and Grilled Bread and Ming counters with his famous Blue Ginger Crispy Calamari with Thai-Lime Dipping Sauce. That’s all coming up this week on Simply Ming!
The iconic television host, artist and master chef Jacques Pépin joins Ming this week on Simply Ming for chicken livers two ways. Jacques makes not one, not two but three dishes! He starts off with Chicken Livers with Mushroom Port Cranberry Sauce, then makes Olive Oil Small Potatoes, and tops it all off with an incredible Chocolate Soufflé. Ming matches that with a Hot Chicken Liver Mousse with Bacon-Thyme Sauce.
Top Chef alum & restaurateur, chef Tiffani Faison, owner of Tiger Mama and Sweet Cheeks in Boston, joins us this week on Simply Ming. Today it’s all about ground meat – Tiffani makes Pad Gra Pow and Ming makes Meatloaf Sliders with Sambal-Bell Pepper Chutney. They kick off the party with a simple and delicious Caipirinha.
This week on Simply Ming, we are cooking with curry spices. One of the best Indian chefs in the country, Madhur Jaffrey, joins us. She is a James-beard award-winning author, actress, and restaurateur. Madhur is going to show us how to make Potatoes in a Marwari Style with Griddle Bread and Ming aims to impress with a Japanese Chicken Curry with Caramelized Onions and Cauliflower. Prepare your taste buds for another incredible episode of Simply Ming!
This week on Simply Ming, master-chef of Mexican cuisine and Emmy-nominated host, Rick Bayless, joins Ming in the kitchen. Rick has nine cookbooks and owns several restaurants in Chicago including the much-acclaimed Frontera Grill and the new Leña Brava. He is also well-known for his national PBS series, Mexico One Plate at a Time. On this episode, Rick makes a Green Chili Adobo Taco Duo including Roasted Chayote with Herbs & Goat Cheese and Shrimp Skillet Tacos. He then helps Ming cook up a family-favorite, Surf-n-Turf Moo Shu Wraps. That's all coming up this week on Simply Ming!
This week on Simply Ming, it’s Dark and Stormy time with James Beard award-winning uber-pastry chef Johnny Iuzzini. Johnny was named one of the 10 most influential pastry chefs in America. He creates an amazing Frozen Dark & Stormy Soufflé along side a Dark and Stormy Ming's way with his Dark & Stormy Doughnuts with Ginger Cloud Cream.
This week on Simply Ming, New York famed chef Shaun Hergatt joins Ming in the kitchen. Today it’s duck two ways. He creates an Acacia-Glazed Duck Breast with Plum Purée and Fennel Salad, while Ming matches him with Duck Pho with Sweet Potato Noodles and Thai Herbs. That’s all coming up this week on Simply Ming!
Almond-vanilla protein smoothie; spinach pesto pasta with tomatoes; instant almond cake with mixed berries; and wok-stirred brown rice noodles with shiitakes and spicy almond pesto.
Mussels, cider and leeks with sea greens and grilled bread; and Thai king crab legs with green papaya and crispy rice.
A visit to Norway features chef Gunnar Hvarnes, who helps with two cod dishes.
In Norway, chef Geir Skeier helps prep a cocktail from traditional Norwegian aquavit and also make two salmon dishes.
In Norway, chef Ørjan Johannessen helps make two trout dishes; pickled herring; and caramel pudding.
"New Scandinavian Cooking" host Andreas Viestad helps prepare two dishes.
Duck breast with hay-roasted carrots and toasted pistachios; and pressure cooked Szechwan duck legs with Yukon gold potato fried rice.
Oysters with kimchee ice; brown butter lobster roll; beer battered Island Creek oysters; and shallots with Chinese vinegar mignonette aioli.
Bread-crusted halibut with broccoli rabe and chorizo emulsion; and halibut fish stew with roasted garlic aioli and grilled bread.
A visit to Hawaii features chef Issac Boncaco. Included: two different takes on tuna.
A visit to Hawaii features chef Ed Kenney. Included: unique takes on traditional Hawaiian dishes.
A visit to Hawaii features chef Lee Anne Wong and the Kako'o 'Oiwi farm.
Ming visits his parents in Honolulu and enjoys a family meal.
Ming bumps into chefs Roy Yamaguchi and Alan Wong at the Hawaii Food and Wine Festival; and the three head into the kitchen to create three distinct and flavorful fish dishes.
Rye berry salad with wine cap mushrooms, wild greens and an herbed crème fraiche; coriander-crusted salmon; and quinoa with an asparagus sauce and asparagus salsa.
Lobster risotto with lobster gravy; Thai basil-lobster risotto cakes; and tomato-lobster emulsion.
Grilled mackerel with charred eggplant puree and eggplant pickle; and tea-smoked mackerel with Hunan eggplant.
The Season 14 finale features goat meatballs with garlic mustard pesto, feta and sunchoke chips; and surf-n-turf meatballs with Blue Dragon vinegar fries.
Fragrant callaloo -- a crab and coconut spinach soup; cassava in coconut sauce; watercress soup with honey apple salsa and coconut shrimp.
Curly dogs with relish, mayogrette dressing and potato salad; Chinese sausage buns.
Albondigas tacos; beef and salted watercress scallion pancakes.
Ricotta ravioli with black olive croutons and a tomato pan sauce; an Asian-inspired ginger edamame ravioli with a Chinese vinegar and brown butter sauce.
Italian-style cauliflower risotto; soy-honey-lime beer-battered cauliflower.
Crispy pancetta in a cast-iron skillet; pork scaloppini with lap ceung and leek salsa; caramelized apples.
Mexican street corn tacos with homemade corn tortillas; egg omelet wrap with a corn, tomato, watercress and fermented black bean salsa.
Grilled tandoori chicken with tomato and herb salad; tea-smoked whole chicken with sweet potatoes and a fermented black bean pesto.
Chicken and crayfish; surf and turf dark chicken and shrimp stir-fry with snap peas and 3-2-1 sauce.
Fried chicken sandwich with a kimchi brine; fried chicken banh mi.
Steamed whole fish with chilies; spicy ground pork stir-fry with whole-wheat scallion pita.
A cocktail called Port-au-Prince sour; salmon BLT; a kosher BLT without bacon, lettuce or tomato.
Vietnamese espresso ice cream-filled profiteroles with ganache; pate a choux two ways -- tea smoked salmon with cream cheese, chives and lemon and devil's balls.
Creamy shrimp and grits; rice porridge with a brown and white mixed house rice.
Spicy shrimp with Thai eggplant; a spicy Sichuan eggplant dish called yu xiang qie zi.
Lamb meatball stew with quinoa, baby carrots, sugar snap peas and herbs; lamb and leek pilaf with lemon cucumber tzatziki.
Korean honey butter chicken wings; blue ginger Laos chicken wings.
Italian spicy seafood stew called cacciucco; Thai seafood stew.
Iceland Ocean Cluster; foraging for sea truffles; whole-roasted cod head with angelic emulsion and angelic potato salad; rice paper-wrapped cod with mushroom compound butter.
A fifth-generation lamb farm in the Icelandic countryside; grilled lamb ribs with dried grapes, roasted almonds and lentils; lamb fried rice with sumac skyr; a lamb hot dog stand.
Volcanic rock-purified water for making special liquor; making cocktails; cured Arctic char tartar with grilled bread; tea-smoked five peppercorn Arctic char with root vegetable risotto.
A tomato greenhouse that runs off geothermal energy; explosive cocktails; Icelandic pan sauteed langoustine with tomato and daikon salad; hot-and-sour soup with mussels and whole-grain grilled cheese.
Breakfast at Spoon and Stable; salmon mi-cuit with sauce meurette; salmon en papillote with Chinese black beans, leeks and maitake mushrooms with brown butter couscous; whole-grilled salmon with pressed lobster sauce, celeriac and maitake mushrooms.
Making a classic dish -- fish and chips -- with chef Craig Maw and his partner Nikki Mutton at Kingfisher Fish & Chips in Plymouth, England. Show: Simply Ming
Tasting the best of the English Riviera; English countryside soft cheeses and regional wines at Sharpham Estate; preparing cod two ways, paired with wine.
Sampling and sourcing smoked fish, including fjord trout, at The Valley Smokehouse; preparing cocktails; pan-fried steelhead trout; trout with lemon-ginger broth.
Chef Carla Hall ("The Chew") makes a sea island shrimp with grits while Ming cooks up a shrimp and squash grit tempura.
Chef Jacques Pépin makes an onion-crusted sole with anchovy butter and a butternut squash sauté, while Ming creates a brown butter onion-glazed sole with creamy zucchini "risotto."
Traditional deep-fried pork cutlet tonkatsu and ramen; a vegetarian version of portobello tonkatsu on rice.
A slow-cooked Alsatian onion pie; French onion apple soup.
Chicken tikka masala; curry apple chicken with house rice.
Shrimp etouffee; a classic salt and pepper head on shrimp served over rice; guest chef Andrew Zimmern
Arctic char with tomato and mini savory cheesecakes; arctic char poached in olive oil and served with sushi rice cakes; guest chef Jacques Pépin.
Crispy rice with crab, bacon and a saffron aioli; tuna poke with avocado lime puree; guest chef Kristen Kish.
Cooking chicken under a brick; black pepper lobster with lemongrass fried rice; guest chef Jonathan Waxman.
Grilled swordfish with asparagus and pasilla crema; ponzu marinated swordfish with asparagus corn salsa; guest chef Rick Bayless.
Fried fish Southern style with black-eyed pea salad and a hot sauce vinaigrette; Thai bird chili tempura fish with maitakes and a black bean-Thai basil sauce; guest chef Carla Hall.
Grilled eggplant on polenta crouton served with a tuna XO and arugula salad with a lemon and olive oil dressing; tuna tataki served with eggplant caviar and curry oil.
Plum upside-down cake topped with whipped cream; duck spring rolls and a sweet and tart plum sauce.
Buffalo chicken orzo; Blue Dragon's house chicken sandwich.
Healthy recipes include chicken coconut curry and extra virgin olive oil-poached chicken thighs.
Duck breast with pine nut relish; tea-smoked duck breast with gingered peaches and watercress salad.
King crab nachos with nduja queso fundido; rice cake nachos topped with a vegetarian beef substitute.
Spicy shrimp with fregola and chickpeas; a colorful togarashi shrimp with miso risotto.
Classic spaghetti a la carbonara; a dairy-free version of spaghetti a la carbonara with shiitake mushrooms.
Dandelion gnudi -- gnocchi-like dumplings made with ricotta cheese; vegetarian ravioli stuffed with a plant-based meat substitute topped with a Thai coconut sauce.
Carciofi alla giudia -- deep fried artichokes; shrimp and Jerusalem artichoke toast with a watercress salad.
We're cooking at home with Avi Shemtov, a chef who made headlines telling the story of the Israeli people through his food. Avi makes a nduja-sausage shakshuka - a flavorful combination of eggs, tomatoes, and spices popular across the Middle East and Africa. Ming follows that up with a memorable Fried Egg Omelet served on Brown Tic Chi Shan Gruel. It's two soulful egg dishes this week on Simply Ming.
Pork chops with broccoli rabe and multicolor carrots; pork tonkatsu served on top of rice.
Sourcing produce at the farmers market at Bay Meadows in San Mateo, Calif.; sashimi at The Sea by Alexander's Steakhouse in Palo Alto, Calif.; cooking up a kimchi feast of spaetzle and pork scallions.
Tortilla manufacturer in El Pueblo Market; "Lost Island Taco" with pulled pork and pineapple salsa; vegetarian inside out tacos with an abundance of cheese.
Monterey Abalone Co. in Monterey, Calif.; grilled abalone with shiitake; bok choy salad.
Oven-roasted octopus with potatoes and garlic spinach; a Caesar salad with octopus croutons.
Spicy vadouvan curried scallops; braised pork shoulder.
The Ali'i Kula Lavender Farm; lavender grilled rice cakes with Hawaiian ahi poke; grilled spicy tuna maki sushi roll; Maui lavender Arnold Palmer.
A tour of MA'O Organic Farms; TYKU mojito; i'a lawalu with chili pepper water; macadamia curried opah with farm vegetables.
Red roast chicken with baby bok choy and sweet potatoes spiced up with red wine, Thai bird chilies and star anise; red roast squash, baby bok choy, sweet potatoes, scallions, garlic and ginger.
A smoked salmon and fennel okonomiyaki; a vegan okonomiyaki made with rice flour, shiitake mushrooms, cabbage and seasoned with garlic and ginger; cucumber-mint saketini; cucumber-mint spritzer.
Salmon coated with shiro miso, minced ginger, sesame cucumbers and sushi rice; a ginger-miso dish using Japanese aubergine and miso glaze; orange-ginger wine spritzer; a non-alcoholic orange spritzer.
Five-spice orange pound cake; warm chocolate rice cake; espresso-bourbon cream martini.
Beef and broccoli noodles with garlic and minced ginger; vegan beef and broccoli; wasabi michelada.
A buttery shrimp ravioli in a watercress nage; edamame-shiitake ravioli in a Thai coconut broth; ginger margarita; ginger pop.
Crab cakes with a lemon aioli; a vegetarian version of "crab" cakes with lemon aioli.
Sausage and peppers Fenway style; vegan sausage and peppers bings; Thai basil-lemon smash.
A festive Tsai family hot pot accompanied with shrimp wontons and red wine.
Cooking maki rolls with toasted nori, fish, poached shrimp and avocado; a sake royal.
Sole meuniere and the vegetarian napa cabbage meuniere, both accompanied with chive rice.
Chef Ming Tsai cooks two of everyone's favorites: Buffalo Chicken Wings and Vegetable Tempura. And there's nothing better to accompany these favorites than a Classic Shandy.
To start things up, Chef Tsai mixes his own version of Gin and Tonic with anise, cloves and cinnamon. The he cooks up a classic -Steak Frites- made with beautiful flat iron steaks and served up with fries and aioli. Then he cooks a vegetarian version of this dish, a delicious Portobella Frites with garlic and extra virgin olive oil.
