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Private Notes
Ming Tsai visits the Wild Canyon Ostrich Ranch in central Texas where he stands face-to-face with seven foot, three-hundred pound ostriches and even takes one for a ride. Recipe: Chile-Rubbed Ostrich with Black Bean-Corn Succatash and Ginger-Orange Syrup.
Ming hops on an ATV and blazes through one of the oldest roads in Kona, Hawaii, in search of the perfect cup of Joe and visits Mother Goose farms. Ming uses the coffee and macadamia nuts to make a Crispy Macadamian-Crusted Ahi Tuna with Kona BBQ Sauce.
Ming kayaks in Alaska looking for wild blue mussels, bullwhip kelp and sea vegetables for seafood soup. Later he cooks Spicy Wok Stirred Blue Mussels with RhubarbBirch Syrup and Alaskan Potatoes. Later, he tastes the joys of the barnacle!
Ming treks to Idaho to discover the nomadic and lonely life of the shepherd. Ming also prepares an awesome lamb dish: Dijon Lamb Loin with Asian Ratatouille and a Garlic-mint Tapenade.
Ming hops in a sea kayak and learns correct kayaking techniques while he tries his hand at luring the Mangrove Snapper into the boat. Recipes: Key Lime Grilled Snapper with Mango Brown Butter Vinaigrette and gingered smashed plantains on the side.
Ming jets off on a chartered seaplane to Harbor Island, in the Bahamas, in search of conch. After his dive for conch, Ming prepares Conch Tempura Roll with Dirty Fried Rice and Goat Pepper Aioli.
Ming heads deep into southern Mexico meeting up with a local farmer to tour through his cornfield and outdoor kitchen. With recipes for Corn and shrimp "pancakes" topped with Huitalooche Butter Ming's Mole Sauce.
Ming Tsai searches for Ringneck pheasant in Oregon with hunting guide, Bruce Meredith, and his trusty companions, birddogs Molly and Candy. After bagging a few birds Ming creates Asian Pheasant Au Vin with Scallion Country Mash.
Ming adventures to a port town in southwestern Mexico to catch a ton of shrimp and barter with another fishing boat to buy two huge robalos. Ming and a local chef prepare a Mexican Robalo En Pappillote Scallion - Ginger sauce.
Ming boards a 55-foot fishing boat in Monterey, California, to help the crew lay out a net the size of a football field. Ming uses his squid-catch to prepare Salt and Pepper Squid with Carmelized Shallots and Bell Peppers.
Ming sets out on an ice climbing and snowshoeing adventure to find elk high up in the Rocky Mountains. Deep in the Colorado forests, Ming gets a glimpse at some wild elk and creates a hearty dish called: Grilled Mongolian Elk on Vegetable Mountain.
Ming learns the cowboy way on his quest to a longhorn cattle ranch in Southwest Colorado. Ming exchanges his cowboy hat for a chef's hat and prepares Grilled Rib-eye Steaks and Tomatoes with Mint-Thai Basil Slather and Eight Spiced Home Fries.
Ming visits a fish hatchery and ventures out to the Pacific Northwest coastal waters to find the mighty Chinook Salmon or "King Salmon." Ming prepares: New Style Salmon Sashimi Encrue Flashed with Hot Virgin Olive Oil and a Salmon Tempura Roll.
