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May 18, 2012
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The Emmy-nominated public television series SIMPLY MING is back featuring 26 fresh new episodes. This year, Ming and his guest chefs will be "Cooking on the Fly" finding inspiration from his East-West pantry and surprise ingredients that range from exotic fruits and vegetables to meats and fish. In each studio episode, Ming kicks off the show by highlighting techniques to help you "Cook on the Fly" at home. From filleting a fish to sharing the technique for cooking veggies kids will love, Ming and his guests use their culinary tricks to bring you a season of delicious new recipes.
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Monday, May 21, 2012 at 7:00am on Create
Monday, May 21, 2012 at 1:00pm on Create
Monday, May 21, 2012 at 7:00pm on Create
Tuesday, May 22, 2012 at 1:00am on Create
Friday, May 25, 2012 at 7:00am on Create
Friday, May 25, 2012 at 1:00pm on Create
Friday, May 25, 2012 at 7:00pm on Create
Saturday, May 26, 2012 at 1:00am on Create
Monday, May 28, 2012 at 7:00am on Create
Monday, May 28, 2012 at 1:00pm on Create
Monday, May 28, 2012 at 7:00pm on Create
Tuesday, May 29, 2012 at 1:00am on Create
Friday, June 1, 2012 at 7:00pm on Create
Saturday, June 2, 2012 at 12:30am on Create
Saturday, June 2, 2012 at 6:30am on Create
Saturday, June 2, 2012 at 11:30am on Create
Saturday, June 2, 2012 at 12:30pm on Create
Saturday, June 2, 2012 at 6:30pm on Create
Saturday, June 2, 2012 at 11:30pm on Create
Sunday, June 3, 2012 at 12:30am on Create
Sunday, June 3, 2012 at 12:30pm on Create
Sunday, June 3, 2012 at 5:30pm on Create
Monday, June 4, 2012 at 7:00pm on Create
Tuesday, June 5, 2012 at 12:30am on Create
Friday, June 8, 2012 at 7:00pm on Create
Saturday, June 9, 2012 at 12:30am on Create
Saturday, June 9, 2012 at 12:30pm on Create
Sunday, June 10, 2012 at 12:30am on Create
Monday, June 11, 2012 at 7:00pm on Create
Tuesday, June 12, 2012 at 12:30am on Create
Friday, June 15, 2012 at 7:00pm on Create
Saturday, June 16, 2012 at 12:30am on Create
Saturday, June 16, 2012 at 12:30pm on Create
Sunday, June 17, 2012 at 12:30am on Create
Monday, June 18, 2012 at 7:00pm on Create
Tuesday, June 19, 2012 at 12:30am on Create
Friday, June 22, 2012 at 7:00pm on Create
Saturday, June 23, 2012 at 12:30am on Create
Saturday, June 23, 2012 at 12:30pm on Create
Sunday, June 24, 2012 at 12:30am on Create
Monday, June 25, 2012 at 7:00pm on Create
Tuesday, June 26, 2012 at 12:30am on Create
Friday, June 29, 2012 at 7:00pm on Create
Saturday, June 30, 2012 at 12:30am on Create
Saturday, June 30, 2012 at 12:30pm on Create
Dante Demagistris & Garlic
(#926)
Blue Ginger Chefs
(#924)
Charles Phan & Wok-Stirring
(#922)
Samson Chan & Shellfish
(#921)
Michael Ruhlman & Salt
(#920)
Janice Wong & Desserts
(#919)
Jamie Bissonnette & Breaking Down A Chicken
(#915)
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.
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.
Jody Adams & Pan Roasting
(#911)
Mom & Dad Tsai & Pressure Cookers
(#910)
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.
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.
Jason Santos & Pounding Meat
(#907)
Joanne Chang & Pastry
(#904)
Masuhara Morimoto & Sushi
(#903)
Jacques Pepin & Paner
(#901)
Fish Sauce & Lemons
(#826)
Sambal & Dijon
(#825)
Wasabi & Avocado
(#824)
Ginger & Cream
(#823)
Cilantro & Bacon
(#822)
Sake & Black Pepper
(#821)
Star Anise & Oranges
(#820)
Thai Lime Leaves & Shallots
(#819)
Coriander & Fennel
(#817)
Tofu & Parsley
(#816)
Hoisin Sauce And Pizza Dough
(#813)
Ginger & Brown Sugar
(#808)
Garlic Chive & Greek Yogurt
(#805)
Shiso & Tomatoes
(#804)
Organic Rice Vinegar & Honey
(#803)
Chinese Tea & Mint
(#802)
Tamari & Chipotle Chiles
(#801)
Citrus-Mint Syrup
(#726)
Mint is no longer a mere partner to lamb; Ming's Citrus-Mint Syrup is perfect for meat as well as seafood. Ming's master recipe is used for Seafood Lumpias, similar to a springroll, Pan-Seared Pepper Lamb Satays, and Blackened Scallops with Carrot Salad. The celebration of mint continues as Ming visits a bar in Boston to see how muddling mint for drinks can add an intense dollop of fresh flavor. Special guest chef Geoffrey Zakarian visits the studio to honor Ming's master recipe with his Sea Scallop Cru with Rosemary Honey Essence and Sea Bean Salad.
Mint is no longer a mere partner to lamb; Ming's Citrus-Mint Syrup is perfect for meat as well as seafood. Ming's master recipe is used for Seafood Lumpias, similar to a springroll, Pan-Seared Pepper Lamb Satays, and Blackened Scallops with Carrot Salad. The celebration of mint continues as Ming visits a bar in Boston to see how muddling mint for drinks can add an intense dollop of fresh flavor. Special guest chef Geoffrey Zakarian visits the studio to honor Ming's master recipe with his Sea Scallop Cru with Rosemary Honey Essence and Sea Bean Salad.
Master Doughnut Recipe
(#725)
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: Coffee & Doughnuts. Suddenly, those white, powdered doughnut holes from the supermarket lack their usual appeal.
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: Coffee & Doughnuts. Suddenly, those white, powdered doughnut holes from the supermarket lack their usual appeal.
Clementine Marmalade
(#724)
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'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.
Sesame Paste
(#723)
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. While in Beijing, Ming visits with restaurateur Frank Chang to learn more about Chinese hot pot. 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.
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. While in Beijing, Ming visits with restaurateur Frank Chang to learn more about Chinese hot pot. 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.
Kung Pao Sauce
(#722)
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.
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.
Master Crepe
(#721)
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 Flambe 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, Creme Fraiche and Herb Crepes, ideal for brunch.
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 Flambe 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, Creme Fraiche and Herb Crepes, ideal for brunch.
Ginger-Kiwi-Jicama Salsa
(#720)
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, Mass. where he learns 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 Seviche.
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, Mass. where he learns 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 Seviche.
Master Sushi Roll
(#719)
Sushi is a Japanese specialty enjoyed all over the world, and is particularly popular here in America. Ming shares the basics of this simple and healthy specialty, and develops a Master Sushi Roll: this includes three different varieties of Nigiri made with Tuna, Striped Bass, and Ribeye, and two handrolls made with Tea-Smoked Salmon and Avocado and Grilled Shrimp Salad. Ming also creates two Maki Sushi made with Grilled Vegetables, Tea-Smoked Salmon and Cucumber. A Hot Sushi Cake with Spicy Tuna Poke completes the tasting platter. Ming heads over to Oishii restaurant in Boston, MA, to learn different tricks of this century-old practice. Back in the studio, guest chef Beau MacMillan of elements restaurant in Arizona uses Ming's master recipe to create Seared Scallops with Maitake Ginger Garlic Cream and Rice.
Sushi is a Japanese specialty enjoyed all over the world, and is particularly popular here in America. Ming shares the basics of this simple and healthy specialty, and develops a Master Sushi Roll: this includes three different varieties of Nigiri made with Tuna, Striped Bass, and Ribeye, and two handrolls made with Tea-Smoked Salmon and Avocado and Grilled Shrimp Salad. Ming also creates two Maki Sushi made with Grilled Vegetables, Tea-Smoked Salmon and Cucumber. A Hot Sushi Cake with Spicy Tuna Poke completes the tasting platter. Ming heads over to Oishii restaurant in Boston, MA, to learn different tricks of this century-old practice. Back in the studio, guest chef Beau MacMillan of elements restaurant in Arizona uses Ming's master recipe to create Seared Scallops with Maitake Ginger Garlic Cream and Rice.
Chocolate Mousse
(#718)
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. He uses this master recipe to make three sweet treats, a Chocolate Mousse Napolean, Chocolate Mousse Sundae, and a Warm Double Chocolate Mousse Cake. 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!"
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. He uses this master recipe to make three sweet treats, a Chocolate Mousse Napolean, Chocolate Mousse Sundae, and a Warm Double Chocolate Mousse Cake. 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!"
Tempura & Aioli
(#717)
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.
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.
Ponzu-Soy Vinaigrette
(#716)
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.
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.
Ginger Syrup
(#715)
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.
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.
Cranberry-Lemongrass Sauce
(#714)
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.
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.
Sriracha/Greek Yogurt
(#713)
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.
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.
Maitake Mushrooms/Worcestershire Sauce
(#712)
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.
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.
Organic Teriyaki/Cream
(#711)
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.
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.
Organic Soy Sauce/Preserved Lemons
(#710)
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.
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.
Panko/Dijon Mustard
(#709)
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.
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.
Tamari/Olive Oil
(#708)
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 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.
Coconut Milk/Cranberries
(#707)
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.
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.
Sesame Seeds/Butter
(#706)
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 Flambe 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.
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 Flambe 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.
Ginger/Thyme
(#705)
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 Foods USA, joins Ming in the kitchen to put his spin on the East-West ingredients with a Thyme and Ginger Roast Chicken.
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 Foods USA, joins Ming in the kitchen to put his spin on the East-West ingredients with a Thyme and Ginger Roast Chicken.
Palm Sugar And Cranberries
(#704)
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. Guest Chef: Michael Schlow.
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. Guest Chef: Michael Schlow.
Soju/Lemons
(#703)
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 Flambe 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. Guest Chef: Susur Lee.
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 Flambe 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. Guest Chef: Susur Lee.
Organic Ponzu/Bacon
(#702)
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 frisee 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. Guest Chef: Art Smith.
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 frisee 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. Guest Chef: Art Smith.
Wonton Wrapper/Parsley
(#701)
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. Guest Chef: Iris Tsai.
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. Guest Chef: Iris Tsai.
Hoisin And Tomatoes
(#626)
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.
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.
Sushi Rice And White Wine
(#625)
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."
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."
Shaoxing And Figs
(#624)
Shaoxing wine and figs make a sweet and savory East-West duo in this week's helping of SIMPLY MING. Chef Ming Tsai makes all-in-one Roasted Duck Legs and Figs, a flavor-packed entree 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.
Shaoxing wine and figs make a sweet and savory East-West duo in this week's helping of SIMPLY MING. Chef Ming Tsai makes all-in-one Roasted Duck Legs and Figs, a flavor-packed entree 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.
Maitake Mushrooms And Blood Oranges
(#623)
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 entree 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.
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 entree 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.
Kechap Manis/Black Pepper
(#622)
Black Pepper-Teriyaki Chicken, Stir Fried Shiitake-Bok Choy Noodle Cake and Soy Braised Short Ribs.
Black Pepper-Teriyaki Chicken, Stir Fried Shiitake-Bok Choy Noodle Cake and Soy Braised Short Ribs.
Galangal/Jalapeno
(#621)
Galangal and Jalapeno are the East-West ingredients that pack bold flavors into this week's SIMPLY MING dishes. 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.
Galangal and Jalapeno are the East-West ingredients that pack bold flavors into this week's SIMPLY MING dishes. 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.
Sambal/Creme Fraiche
(#620)
Spicy Crab Dip, Spicy Wok Clams and Leeks and Grilled Quail with Cooling Cucumbers are prepared.
Spicy Crab Dip, Spicy Wok Clams and Leeks and Grilled Quail with Cooling Cucumbers are prepared.
Thai Curry Paste/Buttermilk
(#619)
Thai Curried Cockles and Orzo and Mac and Cheese Salad with Red Curry Buttermilk Dressing are made.
Thai Curried Cockles and Orzo and Mac and Cheese Salad with Red Curry Buttermilk Dressing are made.
Kochu Jang/Worcestershire Sauce
(#618)
Bloody Mary Scallop Ceviche, Barbecue Shrimp and Skirt Steak Salad with Baby Swiss Chard are made.
Bloody Mary Scallop Ceviche, Barbecue Shrimp and Skirt Steak Salad with Baby Swiss Chard are made.
Silken Tofu/Zucchini
(#617)
Silken Tofu-Zucchini stir-fry, Zucchini-Tofu Croquettes and Steamed Shrimp-Zucchini Stuffed Tofu.
Silken Tofu-Zucchini stir-fry, Zucchini-Tofu Croquettes and Steamed Shrimp-Zucchini Stuffed Tofu.
Miso/Butter
(#616)
Poached Shiso-Shrimp, Whipped Miso-Butter with Crispy Tofu and Miso-Butter Pork Udon Noodles.
Poached Shiso-Shrimp, Whipped Miso-Butter with Crispy Tofu and Miso-Butter Pork Udon Noodles.
Tamarind/Brown Sugar
(#615)
Sweet and Sour Chicken with Peppers, Tamarind Marinated Shrimp and Brown Sugared Pineapple Satays.
Sweet and Sour Chicken with Peppers, Tamarind Marinated Shrimp and Brown Sugared Pineapple Satays.
Lemongrass/Cream Cheese
(#614)
Creamy Risotto with Baby Shrimp and Bok Choy and Lemongrass Lobster Rangoon are prepared.
Creamy Risotto with Baby Shrimp and Bok Choy and Lemongrass Lobster Rangoon are prepared.
Dashi/Parsley
(#613)
Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip and Dashi Braised Lamb with Parsley Salad are made.
Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip and Dashi Braised Lamb with Parsley Salad are made.
Soba Noodles/Pancetta
(#612)
Delicious Soba Noodle Carbonara, Soba Noodle-Shrimp Pancakes and Beet Soba Bolognese are prepared.
Delicious Soba Noodle Carbonara, Soba Noodle-Shrimp Pancakes and Beet Soba Bolognese are prepared.
Chile Oil/Sweet Potatoes
(#611)
Ming creates Spicy Chile Chicken with Sweet Potato Tamale and Sweet Potato Fries with Chile Aioli.
Ming creates Spicy Chile Chicken with Sweet Potato Tamale and Sweet Potato Fries with Chile Aioli.
Edamames/Olive Oil
(#610)
Chicken Fusilli with Edamames and Shiitakes and Olive Oil Poached Salmon with Edamames are created.
Chicken Fusilli with Edamames and Shiitakes and Olive Oil Poached Salmon with Edamames are created.
Madras Curry/Olives
(#609)
Eggplant-Olive Tapenade, Curry Chicken with Olive Orzo Stuffing and Seared Curried Butterfish.
Eggplant-Olive Tapenade, Curry Chicken with Olive Orzo Stuffing and Seared Curried Butterfish.
Star Anise/Cranberries
(#608)
Cranberry Red Roast Braised Pork Shoulder and Cranberry-Asian Pear Star Anise Cake are whipped up.
Cranberry Red Roast Braised Pork Shoulder and Cranberry-Asian Pear Star Anise Cake are whipped up.
Tamari/Hot Pepper Sauce
(#607)
Hot and Spicy Wings, Snapper Escabeche Tacos and Tamari Marinated Spicy Tofu and Broccoli Stir Fry.
Hot and Spicy Wings, Snapper Escabeche Tacos and Tamari Marinated Spicy Tofu and Broccoli Stir Fry.
Lychees/Champagne
(#606)
Best Ever Kir Royal with Champagne-Honey Granita, Seared Scallops and Warm Chicken Spinach Salad.
Best Ever Kir Royal with Champagne-Honey Granita, Seared Scallops and Warm Chicken Spinach Salad.
Hot Water Dough/Shallots
(#605)
Shallot Pancakes, a Bacon Cheeseburger and Shallot Bing and Shiitake and Shallot Bing are prepared.
Shallot Pancakes, a Bacon Cheeseburger and Shallot Bing and Shiitake and Shallot Bing are prepared.
Ginger/Lemons
(#604)
Ginger Lemon Chicken with Wild Rice and Steamed Ginger Dover Sole with Lemon-Cucumber Carpaccio.
Ginger Lemon Chicken with Wild Rice and Steamed Ginger Dover Sole with Lemon-Cucumber Carpaccio.
Ponzu/Cranberries
(#603)
Cranberry Shrimp Ceviche, Fried Duck tossed in Ponzu-Cranberry Sauce and Sweet and Sour Spare Ribs.
Cranberry Shrimp Ceviche, Fried Duck tossed in Ponzu-Cranberry Sauce and Sweet and Sour Spare Ribs.
Coconut/Molasses
(#602)
Coconut Braised Chicken with Carrots, Sea Scallops with Roasted Tomato Coconut Cream & Coconut Cake.
Coconut Braised Chicken with Carrots, Sea Scallops with Roasted Tomato Coconut Cream & Coconut Cake.
Thai Basil/Butter
(#601)
Sweet Potato Ravioli with Basil-Brown Butter, Thai Basil and Butter Prawns and Thai Basil Polenta.
Sweet Potato Ravioli with Basil-Brown Butter, Thai Basil and Butter Prawns and Thai Basil Polenta.
Black Lychee Tea/Brown Sugar
(#526)
Tea Smoked Brown Sugared Salmon and Caramelized Tea-Coated Butterfish with Scallion Couscous.
Tea Smoked Brown Sugared Salmon and Caramelized Tea-Coated Butterfish with Scallion Couscous.
Five Spice/Chocolate
(#525)
Ming visits world-famous chocolatier Jacques Torres at his Soho chocolate factory.
Ming visits world-famous chocolatier Jacques Torres at his Soho chocolate factory.
Thai Bird Chiles/Maple Syrup
(#524)
Piggies-In-A-Blanket, Pork Belly Claypot and Grilled Shrimp with Sweet and Spicy Asian Mango Salsa.
Piggies-In-A-Blanket, Pork Belly Claypot and Grilled Shrimp with Sweet and Spicy Asian Mango Salsa.
Thai Basil/Parmigiano-Reggiano
(#523)
Polenta Satays with Thai Basil Pesto, Thai Basil-Shrimp Orzo Risotto and Panzanella Salad are made.
Polenta Satays with Thai Basil Pesto, Thai Basil-Shrimp Orzo Risotto and Panzanella Salad are made.
Ginger/Dried Cranberries
(#522)
Ming prepares Braised Ginger-Cranberry Duck "Cassoulet," Cranberry-Turkey Fried Rice and cookies.
Ming prepares Braised Ginger-Cranberry Duck "Cassoulet," Cranberry-Turkey Fried Rice and cookies.
Sake/Black Pepper
(#521)
Broiled Black Peppered Sake Marinated Salmon, Zucchini Spaghetti and Sake-Black Pepper Mussels.
Broiled Black Peppered Sake Marinated Salmon, Zucchini Spaghetti and Sake-Black Pepper Mussels.
Sesame Oil/Balsamic Vinegar
(#520)
Ming makes Sesame-Grilled Eggplant, Red Bell Pepper Carpaccio and Sesame-Crusted Goat Cheese.
Ming makes Sesame-Grilled Eggplant, Red Bell Pepper Carpaccio and Sesame-Crusted Goat Cheese.
Chinese Mustard/Potatoes
(#519)
Mustard Roasted Chicken on Potato-Fennel Fondue and Potato-Mustard Crusted Trout are made.
Mustard Roasted Chicken on Potato-Fennel Fondue and Potato-Mustard Crusted Trout are made.
Wasabi/Avocado
(#518)
Scallop Yakitori with Wasabi-Avocado Dip and Flashed Salmon with Wasabi and Avocado are prepared.
Scallop Yakitori with Wasabi-Avocado Dip and Flashed Salmon with Wasabi and Avocado are prepared.
Thai Lime Leaves/Shallots
(#517)
Lime Leaf Shrimp Satays and Crispy Chicken Wings with Lime Leaf Shallot Chile Sauce are prepared.
Lime Leaf Shrimp Satays and Crispy Chicken Wings with Lime Leaf Shallot Chile Sauce are prepared.
Ginger/Cream
(#516)
Sweet Potato Pot Pie Chicken and Sweet Potato Pot Pie and Ginger Tapioca Brulee are prepared.
Sweet Potato Pot Pie Chicken and Sweet Potato Pot Pie and Ginger Tapioca Brulee are prepared.
Hoisin/Cranberries
(#515)
Oven-roasted Pork Ribs, Cranberry-Hoisin-Chicken-Rice and traditional Ja Jian Mien are prepared.
Oven-roasted Pork Ribs, Cranberry-Hoisin-Chicken-Rice and traditional Ja Jian Mien are prepared.
Tofu/Parsley
(#514)
A Crispy Tofu and Parsley-Tomato Lavosh Wrap and Malaysian Curry Noodle Hot Pot are prepared.
A Crispy Tofu and Parsley-Tomato Lavosh Wrap and Malaysian Curry Noodle Hot Pot are prepared.
Chinese Fermented Black Beans/Butter
(#513)
Grilled Rib Eye with Black Bean Compound Butter & Haricot Verts Black Bean-Almondine are prepared.
Grilled Rib Eye with Black Bean Compound Butter & Haricot Verts Black Bean-Almondine are prepared.
Star Anise/Oranges
(#512)
Braised Short Ribs with Root Vegetables and Orange Roasted Squab with Star Anise Orange Syrup.
Braised Short Ribs with Root Vegetables and Orange Roasted Squab with Star Anise Orange Syrup.
Lemongrass/Extra Virgin Olive Oil
(#511)
Lemongrass Capellini with Clams and Broccoli Rabe and Lemongrass Marinated Chicken Breasts.
Lemongrass Capellini with Clams and Broccoli Rabe and Lemongrass Marinated Chicken Breasts.
Fish Sauce/Lemons
(#510)
"All-In-One" Shrimp Scampi, Crispy Marinated Scallop Coins & Cucumber & Smoked Salmon Summer Rolls.
"All-In-One" Shrimp Scampi, Crispy Marinated Scallop Coins & Cucumber & Smoked Salmon Summer Rolls.
Sambal/Dijon
(#509)
Spicy Mustard Crab Dip and Mustard-Crusted Rabbit with Sambal-Garlic Dipping Sauce are prepared.
Spicy Mustard Crab Dip and Mustard-Crusted Rabbit with Sambal-Garlic Dipping Sauce are prepared.
Shiitakes/Truffle Oil
(#508)
Seared Kobe Beef with Shiitake-Truffle Sauce and Wok Stirred Shiitake-Citrus Vinaigrette.
Seared Kobe Beef with Shiitake-Truffle Sauce and Wok Stirred Shiitake-Citrus Vinaigrette.
Coriander/Fennel
(#507)
Crispy Pita Chips with Fennel Fondue and Shaved Fennel Salad with Coriander Crusted Ahi Tuna.
Crispy Pita Chips with Fennel Fondue and Shaved Fennel Salad with Coriander Crusted Ahi Tuna.
Szechwan Peppercorn/Rum
(#506)
Wok Stirred Drunken Shrimp and Mango, hot Szechwan Beef and Peppers and Chicken Stew are created.
Wok Stirred Drunken Shrimp and Mango, hot Szechwan Beef and Peppers and Chicken Stew are created.
Soy Sauce/Limesguest
(#505)
Pan-Seared Swordfish and a nutritious Steamed Arctic Char with Soy-Lime Flash are prepared.
Pan-Seared Swordfish and a nutritious Steamed Arctic Char with Soy-Lime Flash are prepared.
Oyster Sauce/Hen Of The Woods
(#504)
A simple Beef, Mushroom and Broccoli Stir Fry and a Lobster and Hen of the Woods Mushroom Stir-Fry.
A simple Beef, Mushroom and Broccoli Stir Fry and a Lobster and Hen of the Woods Mushroom Stir-Fry.
Soy Sauce/Tomatoes
(#503)
Asian Spaghetti, Snapper Americaine en Papillote, and Tomato Carpaccio with Vinegar-SoySyrup.
Asian Spaghetti, Snapper Americaine en Papillote, and Tomato Carpaccio with Vinegar-SoySyrup.
Curry/Vanilla
(#502)
Seared Halibut with Vanilla-Curry Oil, Curry-Vanilla Oyster Stew and a Rum Flambeed Mango Sundae.
Seared Halibut with Vanilla-Curry Oil, Curry-Vanilla Oyster Stew and a Rum Flambeed Mango Sundae.
Cilantro/Bacon
(#501)
Flavorful Swordfish-Bacon Kebabs is grilled up with Asian Gremolata and Bacon-Cilantro Fried Rice.
Flavorful Swordfish-Bacon Kebabs is grilled up with Asian Gremolata and Bacon-Cilantro Fried Rice.
Garlic Ginger Soy Syrup
(#426)
This recipe complements Banana Leaf-Wrapped Halibut and Wok-Stirred Head-On Shrimp.
This recipe complements Banana Leaf-Wrapped Halibut and Wok-Stirred Head-On Shrimp.
Citrus-Mint Syrup
(#425)
Ming's recipe is used for Seafood Lumpias, Pan-Seared Pepper Lamb Satays and Blackened Scallops.
Ming's recipe is used for Seafood Lumpias, Pan-Seared Pepper Lamb Satays and Blackened Scallops.
Master Crepe
(#424)
Egg McMing, a rich Seafood Crepe Ginger-Orange Crepe Flambe and Smoked Salmon are prepared.
Egg McMing, a rich Seafood Crepe Ginger-Orange Crepe Flambe and Smoked Salmon are prepared.
Master Biscuits
(#423)
Biscuits and Gravy with pork and jalapeno and Hot Mustard-Glazed Salmon en Croute are prepared.
Biscuits and Gravy with pork and jalapeno and Hot Mustard-Glazed Salmon en Croute are prepared.
Rice Paper Rolls
(#422)
Shrimp-Cucumber Summer Roll, Chicken and Mango Summer Roll and Rice Paper Philly Cheese Steak.
Shrimp-Cucumber Summer Roll, Chicken and Mango Summer Roll and Rice Paper Philly Cheese Steak.
Spicy Almond Sauce
(#421)
Chicken-Scallion Satays, Beef & Green Papaya Salad & Spiced Panko Tofu with Almond-Cabbage Salad.
Chicken-Scallion Satays, Beef & Green Papaya Salad & Spiced Panko Tofu with Almond-Cabbage Salad.
Clementine Marmalade
(#420)
This recipe complements Braised Lamb Shank Grilled Sausage in Edamame Stew and Spice-Rubbed Salmon.
This recipe complements Braised Lamb Shank Grilled Sausage in Edamame Stew and Spice-Rubbed Salmon.
Kung Pao Sauce
(#419)
Kung Pao Chicken, Kung Pao Clams and Pork, Peppercorn Tuna on Kung Pao Bok Choy Fondue are prepared.
Kung Pao Chicken, Kung Pao Clams and Pork, Peppercorn Tuna on Kung Pao Bok Choy Fondue are prepared.
Wasabi Oil
(#418)
This recipe adds energy & flavor to Focaccia Ahi Tuna Sandwich & Crispy Sushi Rice-Crusted Scallops
This recipe adds energy & flavor to Focaccia Ahi Tuna Sandwich & Crispy Sushi Rice-Crusted Scallops
Sweet Chili Sauce
(#417)
Chef Thierry Rautureau of Rover's in Seattle makes Grilled Salmon with Olive, Carrots & Chile Sauce.
Chef Thierry Rautureau of Rover's in Seattle makes Grilled Salmon with Olive, Carrots & Chile Sauce.
Cranberry-Lemongrass Sauce
(#416)
Cranberry-Lemongrass Sauce, made with shallots, garlic, and butter and Seared Duck with Yam Ravioli.
Cranberry-Lemongrass Sauce, made with shallots, garlic, and butter and Seared Duck with Yam Ravioli.
Shrimp Sauce
(#415)
Ming makes Broiled Flank Steak Spiced Tofu and Two-Sided Golden Noodles with his mother, Iris Tsai.
Ming makes Broiled Flank Steak Spiced Tofu and Two-Sided Golden Noodles with his mother, Iris Tsai.
Master Sushi Rice
(#414)
Nigiri made with Tuna, Striped Bass and Beef steak and a Hot Sushi Cake with Spicy Tuna Poke.
Nigiri made with Tuna, Striped Bass and Beef steak and a Hot Sushi Cake with Spicy Tuna Poke.
Sesame Paste
(#413)
Chicken-Cucumber Noodles, Sesame-Orange Pork Rice Noodles and Japanese Shabu-Shabu.
Chicken-Cucumber Noodles, Sesame-Orange Pork Rice Noodles and Japanese Shabu-Shabu.
Kaffir Key Lime Curd
(#412)
A tart, a mousse, a parfait and Mini Ginger Doughnut and Kaffir-Key Lime Curd Sandwiches.
A tart, a mousse, a parfait and Mini Ginger Doughnut and Kaffir-Key Lime Curd Sandwiches.
Master Techniques - Tempura & Aioli
(#411)
Fried tempura from Japan, garlicky, smooth aioli from France and Colossal Shrimp Spiced Tempura.
Fried tempura from Japan, garlicky, smooth aioli from France and Colossal Shrimp Spiced Tempura.
Ginger Syrup
(#410)
Beef and Broccoli with Ginger Beef and Leeks, Blue Ginger Gimlet, Glazed Chicken Thighs and Carrots.
Beef and Broccoli with Ginger Beef and Leeks, Blue Ginger Gimlet, Glazed Chicken Thighs and Carrots.
Roasted Garlic Asian Pesto
(#409)
Shrimp Wontons in Broth, Shanghai Noodles with Chinese Sausage and Roasted Whole Pesto Poussin.
Shrimp Wontons in Broth, Shanghai Noodles with Chinese Sausage and Roasted Whole Pesto Poussin.
Ponzu Soy Vinaigrette
(#408)
Oven-Roasted Swordfish with Lentil de Puy Salad & Grilled Ponzu-Marinated Chicken with Orzo Risotto.
Oven-Roasted Swordfish with Lentil de Puy Salad & Grilled Ponzu-Marinated Chicken with Orzo Risotto.
Master Doughnut Recipe
(#407)
Doughnut Bread Pudding, Doughnut Holes with Ginger Whipped Cream and a Warm Eclair Sundae.
Doughnut Bread Pudding, Doughnut Holes with Ginger Whipped Cream and a Warm Eclair Sundae.
Ginger Kiwi Jicama Salsa
(#406)
Tropical Glazed-Black Vinegar Pork Spareribs and Chicken "Moo shu-quitos" with Salsa are prepared.
Tropical Glazed-Black Vinegar Pork Spareribs and Chicken "Moo shu-quitos" with Salsa are prepared.
Chocolate Mousse
(#405)
French chef Hubert Keller of Fleur De Lys creates an outrageous chocolate mousse "burger!"
French chef Hubert Keller of Fleur De Lys creates an outrageous chocolate mousse "burger!"
Kaffir Lime Avocado Puree
(#404)
Pork and Avocado dumplings, a lime-infused Thai Shrimp Avocado Parfait and Mushroom Napoleon.
Pork and Avocado dumplings, a lime-infused Thai Shrimp Avocado Parfait and Mushroom Napoleon.
Asian Tapenade
(#403)
PBS's Mary Ann Esposito creates Grilled Vegetable Panini, giving at Italian twist to Ming's recipe.
PBS's Mary Ann Esposito creates Grilled Vegetable Panini, giving at Italian twist to Ming's recipe.
Cranberry Mango Vinaigrette
(#402)
Food Network's Sara Moulton crafts delicious mini-souffles and micro-greens with this master sauce.
Food Network's Sara Moulton crafts delicious mini-souffles and micro-greens with this master sauce.
Asian Mole
(#401)
Bravo's Queer Eye star, Ted Allen, creates a dish with this versatile sauce that uses chocolate.
Bravo's Queer Eye star, Ted Allen, creates a dish with this versatile sauce that uses chocolate.
Flavors Of Hong Kong
(#326)
Fresh is the word as Ming explores local markets for the very best in fruits, vegetables & seafood.
Fresh is the word as Ming explores local markets for the very best in fruits, vegetables & seafood.
Best Of Rubs
(#325)
Citrus Herbal Tea Rub, Seared Tea-Rubbed Chicken Breast and a Five Spice Chile Tea Rub.
Citrus Herbal Tea Rub, Seared Tea-Rubbed Chicken Breast and a Five Spice Chile Tea Rub.
Best Of Sauces
(#324)
Bok Choy, Prince Edward Island Mussels with Sweet Chinese Sausage and three Chile Dipping Sauce.
Bok Choy, Prince Edward Island Mussels with Sweet Chinese Sausage and three Chile Dipping Sauce.
Best Of Desserts
(#323)
A delicious Lychee- Cranberry Sundae, Ginger Vanilla Creme Brulee a Toasted Almond Tea Cake.
A delicious Lychee- Cranberry Sundae, Ginger Vanilla Creme Brulee a Toasted Almond Tea Cake.
Chile Ginger Oil
(#322)
Tom and Ray Magliozzi, hosts of "Car Talk" on NPR, make chicken burritos and bell pepper stir fry.
Tom and Ray Magliozzi, hosts of "Car Talk" on NPR, make chicken burritos and bell pepper stir fry.
Three Mustard Vinaigrette
(#321)
Ming joins Red Sox David Ortiz at Fenway Park to make Grilled Three Mustard Marinated Chicken.
Ming joins Red Sox David Ortiz at Fenway Park to make Grilled Three Mustard Marinated Chicken.
Tea-Smoking Technique
(#320)
Tea-Smoked Chicken Breast, Seared Snapper with Tea-Smoked Shrimp Potatoes and a Tea-Smoked Duck.
Tea-Smoked Chicken Breast, Seared Snapper with Tea-Smoked Shrimp Potatoes and a Tea-Smoked Duck.
Cranberry Wasabi Horseradish Relish
(#319)
This recipe really packs a punch in Pork Pot Stickers, Roasted Pork Loin and a Cubano Sandwich.
This recipe really packs a punch in Pork Pot Stickers, Roasted Pork Loin and a Cubano Sandwich.
Pate Brisee Pie Crust
(#318)
Recipes for a Lemongrass Crab Quiche, a Foie Gras Leek Tart and Asparagus Parmesan Pastry Rolls.
Recipes for a Lemongrass Crab Quiche, a Foie Gras Leek Tart and Asparagus Parmesan Pastry Rolls.
Cilantro Oil
(#317)
Black Bean Chicken Fajitas made with mushu wrappers & Cilantro Aioli with Panko-Crusted Halibut.
Black Bean Chicken Fajitas made with mushu wrappers & Cilantro Aioli with Panko-Crusted Halibut.
Southeast Asian Shrimp Broth
(#316)
Tom Yum Goong Shrimp Soup, Striped Bass, Coconut-Braised Chicken and Thai Basil Risotto with Shrimp.
Tom Yum Goong Shrimp Soup, Striped Bass, Coconut-Braised Chicken and Thai Basil Risotto with Shrimp.
Garlic Lime Aioli
(#315)
A Pork Burger BLT, Shrimp Cake with Citrus Salad and Sauteed Halibut with Coconut-Kaffir Lime Sauce.
A Pork Burger BLT, Shrimp Cake with Citrus Salad and Sauteed Halibut with Coconut-Kaffir Lime Sauce.
Dim Sum Wrappers
(#314)
Shrimp and Garlic Chive dumplings, Vegetarian Mushroom Dumplings and Crispy, Spicy Pork Dumplings.
Shrimp and Garlic Chive dumplings, Vegetarian Mushroom Dumplings and Crispy, Spicy Pork Dumplings.
Shiso Oil
(#313)
Tempura Uni and Shrimp, Fusilli Pasta with Shiso-Tomato Sauce and Shiso Beef with Spinach Stir Fry.
Tempura Uni and Shrimp, Fusilli Pasta with Shiso-Tomato Sauce and Shiso Beef with Spinach Stir Fry.
Smoked Salmon Mousse
(#312)
Rice Paper-Wrapped Scallops, Smoked Salmon with Caviar Creme Fraiche & Crispy Salmon Duo Maki Roll.
Rice Paper-Wrapped Scallops, Smoked Salmon with Caviar Creme Fraiche & Crispy Salmon Duo Maki Roll.
Preserved Lemons
(#311)
Shrimp Satay with Spicy Lemon Salsa and Grilled Salmon with Asian Gremolata,
Shrimp Satay with Spicy Lemon Salsa and Grilled Salmon with Asian Gremolata,
Butter Poaching Technique
(#310)
Butter-Poached Lobster with Herbed New Potatoes, Shrimp with Yuzu-Carrot Puree and Duck Breasts.
Butter-Poached Lobster with Herbed New Potatoes, Shrimp with Yuzu-Carrot Puree and Duck Breasts.
Lemongrass Tzatziki Sauce
(#309)
Seared Salmon Grilled Lamb Loin Chops, Eggplant and Pan-Seared Ponzu Scallops over Herb Salad.
Seared Salmon Grilled Lamb Loin Chops, Eggplant and Pan-Seared Ponzu Scallops over Herb Salad.
Cranberry Sweet And Sour Sauce
(#308)
Sweet & Sour Pork with Tropical Fruits & Spicy Chicken Paillard with Sweet & Sour Shanghai Noodles.
Sweet & Sour Pork with Tropical Fruits & Spicy Chicken Paillard with Sweet & Sour Shanghai Noodles.
Honey Sesame Tuile
(#307)
Create perfect fortune cookies, a Tuile Basket for Watermelon Granita and an Asian Cannoli.
Create perfect fortune cookies, a Tuile Basket for Watermelon Granita and an Asian Cannoli.
Asian Bbq
(#306)
Cevapcici with Croatian Slaw, Grilled Asian Baby Back Ribs, BBQ Chicken Wraps and BBQ Tofu.
Cevapcici with Croatian Slaw, Grilled Asian Baby Back Ribs, BBQ Chicken Wraps and BBQ Tofu.
The Art Of Curing
(#305)
Spicy Fried Chicken, Southeast Asian Gravlax, Asian Duck Confit and Spinach and Arugula Salad.
Spicy Fried Chicken, Southeast Asian Gravlax, Asian Duck Confit and Spinach and Arugula Salad.
Citrus-Truffle Vinaigrette
(#304)
New-Style Shrimp Ceviche Hors D'Oeuvres and a Maitake Orzo "Risotto" served with Seared Scallops.
New-Style Shrimp Ceviche Hors D'Oeuvres and a Maitake Orzo "Risotto" served with Seared Scallops.
Kaffir Lime Crab Mix
(#303)
Crab Beggar's Purses with Jicama, Oven-Roasted Crab-Coated Halibut & Veggie Tempura with Crab Dip.
Crab Beggar's Purses with Jicama, Oven-Roasted Crab-Coated Halibut & Veggie Tempura with Crab Dip.
3-2-1 Saute Sauce
(#302)
Mom's 3-2-1 Shrimp is a mixture of shrimp, tomatoes and edamame over a bed of jasmine rice.
Mom's 3-2-1 Shrimp is a mixture of shrimp, tomatoes and edamame over a bed of jasmine rice.
Guilt-Free Hollandaise
(#301)
Create fried duck eggs "Florentine" on rice cakes and eggs "Benedict" without heavy ingredients.
Create fried duck eggs "Florentine" on rice cakes and eggs "Benedict" without heavy ingredients.
Roasted Red Bell - Lemongrass Sambal
(#226)
Braised Chicken with Mushrooms, a Grilled Portobello Sandwich, Orzo with Sausage & Soft Shell Crabs.
Braised Chicken with Mushrooms, a Grilled Portobello Sandwich, Orzo with Sausage & Soft Shell Crabs.
Red Rendang
(#225)
South East Asian Lamb Stew, Banana Leaf (Wrapped Indonesian Salmon) and a flavorful Curry Paste.
South East Asian Lamb Stew, Banana Leaf (Wrapped Indonesian Salmon) and a flavorful Curry Paste.
Szechuan Peppercorn Paste
(#224)
Oven Roasted Szechwan Squab Stuffed with Garlic Chive Sticky Rice & Ma La Sauce & Cold Noodle Salad.
Oven Roasted Szechwan Squab Stuffed with Garlic Chive Sticky Rice & Ma La Sauce & Cold Noodle Salad.
Classic Cornmeal Brioche Dough
(#223)
Ming adds this bread to Caramelized Onion and Sambal Brioche and the Five Spiced Coffee Cake.
Ming adds this bread to Caramelized Onion and Sambal Brioche and the Five Spiced Coffee Cake.
Three-Chile Dipping Sauce
(#222)
Fried 3 Mushroom Lumpias, Mushroom-filled Lettuce Wraps, Vegetarian Tempura and Steamed Black Bass.
Fried 3 Mushroom Lumpias, Mushroom-filled Lettuce Wraps, Vegetarian Tempura and Steamed Black Bass.
Sesame Tofu Caesar Dressing
(#221)
Asian Chicken Salad with Baby Hearts of Romaine, Crusted Cod and Zucchini and Fettuccine.
Asian Chicken Salad with Baby Hearts of Romaine, Crusted Cod and Zucchini and Fettuccine.
Ginger Vanilla Custard Base
(#220)
Ginger Vanilla Creme Brulee, a brioche based Coffee Cake Bread Pudding and Stone Fruit Clafoutis.
Ginger Vanilla Creme Brulee, a brioche based Coffee Cake Bread Pudding and Stone Fruit Clafoutis.
Orange-Yuzu Syrup
(#219)
This wonderful syrup works for Wok-Stirred Beef, Crispy Butterflied Shrimp & Orange Glazed Chicken.
This wonderful syrup works for Wok-Stirred Beef, Crispy Butterflied Shrimp & Orange Glazed Chicken.
Kaffir Lime Shallot Sambal
(#218)
Marinated Grilled Pork Porterhouse, Sizzling Whole Marinated Farmed Bass and Rock Lobster.
Marinated Grilled Pork Porterhouse, Sizzling Whole Marinated Farmed Bass and Rock Lobster.
Master Vegetarian Broth
(#217)
Three Onion Soup and a Shiitake Spinach Risotto. Jacques Pepin prepares Red Snapper a la Nage.
Three Onion Soup and a Shiitake Spinach Risotto. Jacques Pepin prepares Red Snapper a la Nage.
Master Dashi Broth
(#216)
Rock Shrimp with Miso Risotto and Spinach, Miso Soup with Tofu and Nori and Beef and Onion Sukiyaki.
Rock Shrimp with Miso Risotto and Spinach, Miso Soup with Tofu and Nori and Beef and Onion Sukiyaki.
Lychee-Cranberry Salsa
(#215)
The salsa is added to Ice Cream, Cranberry-Raspberry Compote, Granita, Popsicles and a Shortcake.
The salsa is added to Ice Cream, Cranberry-Raspberry Compote, Granita, Popsicles and a Shortcake.
Miso-Shallot Vinaigrette
(#214)
Ming prepares Seared Sesame-Crusted Rare Salmon with Mizuna Salad and Marinated Lamb with Potatoes.
Ming prepares Seared Sesame-Crusted Rare Salmon with Mizuna Salad and Marinated Lamb with Potatoes.
Garlic-Ginger-Scallion Stir Fry Sauce
(#213)
Bok Choy, Mussels with Sweet Chinese Sausage and Chicken and Maitake Mushroom Stir-Fry.
Bok Choy, Mussels with Sweet Chinese Sausage and Chicken and Maitake Mushroom Stir-Fry.
Sweet & Sour Cranberry Chutney
(#212)
Ming prepares Peppercorn Duck Breast, Sweet and Sour Pork Fried Rice and Cranberry-Crab Rangoon.
Ming prepares Peppercorn Duck Breast, Sweet and Sour Pork Fried Rice and Cranberry-Crab Rangoon.
Green Curry Paste
(#211)
Ming whips up Green Curry Chicken Noodles, Grilled Green Curry-Marinated Salmon & Eggplant Steaks.
Ming whips up Green Curry Chicken Noodles, Grilled Green Curry-Marinated Salmon & Eggplant Steaks.
Hot Water Dough
(#210)
Mouth-watering Pork and Shrimp Pot Stickers, Lemon-Crab ravioli and Fried Dough with Garlic.
Mouth-watering Pork and Shrimp Pot Stickers, Lemon-Crab ravioli and Fried Dough with Garlic.
Tomato Kaffir Lime Salsa
(#209)
Asian Lamb "Gyros" a Salmon Burger with Tomato-Kaffir Lime Salsa and a Tofu-Mushroom Quesadilla.
Asian Lamb "Gyros" a Salmon Burger with Tomato-Kaffir Lime Salsa and a Tofu-Mushroom Quesadilla.