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June 14, 2013
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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 SquashBuster's student Rodney to cook up Panko and Mustard Chicken Tenders with Vegetables and Honey-Dijon-Yogurt Sauce.
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