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Private Notes
Shrimp etouffee; a classic salt and pepper head on shrimp served over rice; guest chef Andrew Zimmern
Arctic char with tomato and mini savory cheesecakes; arctic char poached in olive oil and served with sushi rice cakes; guest chef Jacques Pépin.
Crispy rice with crab, bacon and a saffron aioli; tuna poke with avocado lime puree; guest chef Kristen Kish.
Cooking chicken under a brick; black pepper lobster with lemongrass fried rice; guest chef Jonathan Waxman.
Grilled swordfish with asparagus and pasilla crema; ponzu marinated swordfish with asparagus corn salsa; guest chef Rick Bayless.
Fried fish Southern style with black-eyed pea salad and a hot sauce vinaigrette; Thai bird chili tempura fish with maitakes and a black bean-Thai basil sauce; guest chef Carla Hall.
Grilled eggplant on polenta crouton served with a tuna XO and arugula salad with a lemon and olive oil dressing; tuna tataki served with eggplant caviar and curry oil.
Plum upside-down cake topped with whipped cream; duck spring rolls and a sweet and tart plum sauce.
Buffalo chicken orzo; Blue Dragon's house chicken sandwich.
Healthy recipes include chicken coconut curry and extra virgin olive oil-poached chicken thighs.
Duck breast with pine nut relish; tea-smoked duck breast with gingered peaches and watercress salad.
King crab nachos with nduja queso fundido; rice cake nachos topped with a vegetarian beef substitute.
Spicy shrimp with fregola and chickpeas; a colorful togarashi shrimp with miso risotto.
Classic spaghetti a la carbonara; a dairy-free version of spaghetti a la carbonara with shiitake mushrooms.
Dandelion gnudi -- gnocchi-like dumplings made with ricotta cheese; vegetarian ravioli stuffed with a plant-based meat substitute topped with a Thai coconut sauce.
Carciofi alla giudia -- deep fried artichokes; shrimp and Jerusalem artichoke toast with a watercress salad.
We're cooking at home with Avi Shemtov, a chef who made headlines telling the story of the Israeli people through his food. Avi makes a nduja-sausage shakshuka - a flavorful combination of eggs, tomatoes, and spices popular across the Middle East and Africa. Ming follows that up with a memorable Fried Egg Omelet served on Brown Tic Chi Shan Gruel. It's two soulful egg dishes this week on Simply Ming.
Pork chops with broccoli rabe and multicolor carrots; pork tonkatsu served on top of rice.
Sourcing produce at the farmers market at Bay Meadows in San Mateo, Calif.; sashimi at The Sea by Alexander's Steakhouse in Palo Alto, Calif.; cooking up a kimchi feast of spaetzle and pork scallions.
Tortilla manufacturer in El Pueblo Market; "Lost Island Taco" with pulled pork and pineapple salsa; vegetarian inside out tacos with an abundance of cheese.
Monterey Abalone Co. in Monterey, Calif.; grilled abalone with shiitake; bok choy salad.
Oven-roasted octopus with potatoes and garlic spinach; a Caesar salad with octopus croutons.
Spicy vadouvan curried scallops; braised pork shoulder.
The Ali'i Kula Lavender Farm; lavender grilled rice cakes with Hawaiian ahi poke; grilled spicy tuna maki sushi roll; Maui lavender Arnold Palmer.
A tour of MA'O Organic Farms; TYKU mojito; i'a lawalu with chili pepper water; macadamia curried opah with farm vegetables.
