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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 Ginger Park Kitchen + Bar in Boston makes a tantalizing Whole Fried Fish with Sizzling Lime-Ponzu Sauce and Pineapple Fried Rice.
Sorry, this episode has no rebroadcasts scheduled at this time.
Saturday, May 18, at 12:30 a.m. on Create
Saturday, May 18, at 9:30 a.m. on Create
Saturday, May 18, at 11:30 a.m. on Create
Saturday, May 18, at 12:30 p.m. on Create
Saturday, May 18, at 9:30 p.m. on Create
Saturday, May 18, at 11:30 p.m. on Create
Sunday, May 19, at 12:30 a.m. on Create