As the chef and owner of the acclaimed Blue Ginger restaurant in Wellesley, Massachusetts, and an Emmy award-winning television personality, Ming Tsai has become the standard-bearer of East-West cuisine, the innovative blending of Eastern flavors and techniques with Western ingredients and presentations.Now, in Simply Ming, he presents a breakthrough technique for bringing East-West flair to everyday cooking, making it possible to transform a handful of fresh ingredients into a delicious meal in a matter of minutes. The genius of Simply Ming is a versatile array of master recipes-intensely flavored sauces, pestos, salsas, dressings, rubs, and more that eliminate much of the last-minute prep work.
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.
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.
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.
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.
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.