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Private Notes
Chef Ming Tsai tracks wild boar with guide, Bobby Caires, while trekking up an 8,000 foot volcano in Maui, Hawaii. Ming also meets up with chef, Sam Choy, for a lesson in Hawaiian Spam cooking, and later Ming prepares a Tea Smoked Braised Boar.
Ming travels to the "Halibut Capital of the World" near the Kanai Peninsula, Alaska. He cooks his catch local style with a lemon pepper marinade. Then Ming creates a Pan Seared Alaskan Halibut with Ponzu-Lemongrass Sauce and Preserved Lemon Rice Pilaf.
Ming ventures into chilly Colorado waters to learn techniques on fly-fishing for trout. After the catch, Ming prepares the trout with his recipe--Crispy Whole Trout with Curried Zucchini Couscous.
Ming joins a wild mushroom collector to forage for fresh chanterelle mushrooms and then joins forces with some birds of prey as he learns the ancient art of falconry. Recipes: Five-Spice Chile Tea Rubbed Partridge and Wild Chanterelle Orzo 'Risotto'.
Ming mountain bikes through Sonoma County, CA, to the Redwood Hill Farm and learns all about goats. Ming also bikes to a winery where they grow organic vegetables and herbs, and makes a Sesame-Basil Goat Cheese Salad with Shiitake-Tomato Vinaigrette.
Ming meets up with 10th Mountain Division guide, Dick Over, and some expert mountain guides to ski some steep slopes and take a ride in Snowcat. Ming makes Shiitake Fondue, Ginger-lime Snow Cone and a Surf & Turf Noodle Hot Pot.
Ming Tsai goes spear fishing the traditional Hawaiian way--free diving without oxygen in the deep blue oceans surrounding the Big Island, HI. Ming uses his catch to make a spicy Hawaiian fish stew with creamy 'poi'.
Chef Ming Tsai ventures to the beautiful waters of Chesapeake Bay in search of the Maryland Blue Crab. Ming prepares two crab dishes: Blue Crab and Avocado Parfait and makes a family style dish of Black Bean Blue Crab.
Ming Tsai dives into shark-infested Bahamian waters to get a closer look at Caribbean Reef sharks and their favorite dish: Yellowtail snapper. Ming makes Grilled Ponzu Jerk Yellowtail Snapper with Ginger Slaw and Shoestring potatoes.
Ming ventures to a Mexican market and makes a mean chile and cheese quesadilla with some of the hottest chiles you can find in Mexico. Next Ming heads to the fertile valleys of Puebla and discovers a milder chile, the poblano chile.
Chef Ming Tsai joins up with a beekeeper in Northern California to learn about the world of bees and their incredibly tasty product--honey. Ming learns how to extract honey from the hive and makes a Mustard-Glazed Pork Tenderloin with Grilled Vegetables.
Ming meets up with a master clam digger and travels to Katmai National Park to watch nature's finest dig clams and the Alaskan Brown Bear. Ming's recipes include Stuffed Razor Clams and Panko Crusted Razor Clam Strips on Cabbage Slaw.
Ming heads to Southeast Wisconsin in search of fresh caught lake fish, bratwurst, and a delicious secret recipe for sauerkraut. After a 70 mph ride in an Ice Sailboat, Ming makes Steamed Fish with Spicy Black Bean Sauce and Three Onion Noodle Cake.
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.
Ming spends a day with dive master, Brendal Stephens, in Abaco Islands located in the Bahamas to dive for pacific lobster. Ming brings the days catch to his outdoor kitchen to create Lobster-Mango Stir-fry with Coconut-butter Johnnycake.
Ming goes off road in Manchester for blueberries and trout. Later, he unites the local flavors in a Grilled Pancetta Wrapped Trout with 3 Cabbage-Rice Salad and Fried Ginger-Blueberry Pie with Lemon Cream and Vermont Maple Syrup.
Ming rides an airboat into the murky waters of Florida in search of alligator nests and eggs. In in his Ming's quest to catch a wild one, he confronts a 9-foot, 250-pound alligator. Recipe: Alligator with Kumquat Sauce and Spicy Peanut Rice.
Ming horsebacks through a valley and goes net fishing in Big Island, HI, in search of the perfect ingredients for his luau with his guide, valley native Maile Hannum. Ming prepares Crispy Fish and Taro Chips with a Guava Dipping Sauce.
Ming goes to Plymouth,MA to help out with the cranberry harvest. Later he visits a turkey farm and tries to spot a wild turkey. Later he pairs the two in Asian-spiced Fried Turkey served with Cranberry Syrup, Sweet Potato Fries, and Cranberry Mulled Wine.
Ming learns how to track down mahi mahi by taking cues from birds and seaweed off the Florida Keys. Ming cooks Pan-seared Mahi Mahi with Preserved Lemon-Tomato Chutney and a Thai Basil-Shiitake Orzo.
Ming and Captain Wade Murphy Jr.sail through Chesapeake Bay and dredge for oysters on board the 114 year old Rebecca T. Ruark. Ming makes Crispy Oysters with Chile Dipping Sauce.
Ming adventures to the jagged coastline of Port Orford, Oregon, in search of Red Sea Urchin. Ming joins two local fisherman and dives deep into the icy waters to find his delicacy. Ming ends the day preparing an Urchin Bisque and Crab Salad.
Ming mountain bikes through cactus fields on the outskirts of Mexico City. Cooks up prickly pear cactus paddle, visits one of the top tequila producers in the world and learns how to harvest the blue agave plant.
Ming and Captain Geoff Thomas board "The Blivy Fish" for a lobster trapping adventure in the Atlantic. Ming learns to trap, handle, measure, band, and haul the day's lobster catch then prepares Garlic-Black Pepper Lobster with Lemongrass.
Ming marches through rice pattys with a Balinese field worker, the dutiful duck. Ming then comes face to face with another winged treasure of the islands, the Balinese fruit bat. With recipes for Balinese Duck 'Confit' & Warm Exotic Fruit Salsa.
Ming pulls in fresh snapper from the Indonesian waters off the shores of Bali and finds exotic vegetables in the streets and markets of Bali in this episode. With recipes for banana wrapped snapper and Indonesian Spiced Salt and Garlic Fried Noodles.
Ming adventures into the heart of an island covered by rice pattys and enters an exotic spice garden to pick fresh turmeric, lemongrass torch ginger& tries to climb up a 60-foot tree to gather fresh coconut. Recipe: Balinese Vegetable Curry with Fried Rice.
