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June 14, 2013
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May 2013 Commencement
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.
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Tuesday, June 18, at 12:30 a.m. on Create
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Saturday, June 22, at 12:30 a.m. on Create
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Tuesday, June 25, at 12:30 a.m. on Create