Add
Private Notes
Savory Thai Basil is combined with smooth, creamy butter for the premiere episode of SIMPLY MING's sixth season. Chef Ming Tsai creates this East-West pairing for three recipes that take Italian food much farther East. First, Ming simplifies dinner with an all-in-one recipe - Sweet Potato Ravioli with Basil-Brown Butter, an easy dish that uses wonton skins for the ravioli shells.
Later, Ming travels to Miami, where renowned Chef Michelle Bernstein puts her East-West spin on the key ingredients, cooking up Thai Basil and Butter Prawns. Back in his studio kitchen, Ming dishes out a Creamy Thai Basil Polenta. For dessert, a sweet and savory Thai Basil-Blueberry Crumble combines the East-West duo.
he robust sweet flavor of molasses, a versatile, yet underused, western ingredient, is paired with rich coconut milk for this week's serving of SIMPLY MING. Chef Ming Tsai demonstrates an East-West dish with a hint of sweet and sour from molasses and lime juice - Coconut Braised Chicken with Carrots.
In his travels to Chicago, Ming visits Chef Rick Bayless in the test kitchen at Frontera Grill. There, Rick takes the two ingredients and combines them in his dish of Sea Scallops with Roasted Tomato Coconut Cream. Back in the studio kitchen, it's time to cook up some sweets. Ming makes a luscious Coconut Cake with Molasses Frosting and a rich, comforting Molasses-Tapioca Pudding.
he tangy flavors of ponzu from the East and cranberries from the West pack a big punch in this week's SIMPLY MING recipes. In the studio kitchen, Chef Ming Tsai makes a Cranberry Shrimp Ceviche, an easy appetizer that balances citrus with the sweetness of jicama and coconut. Ming combines the ingredient duo in one pot to stir up Fried Duck Tossed in Ponzu-Cranberry Sauce. Then, Ming takes everyone's favorite baby back ribs to a whole new level with his ginger, ponzu and cranberry glazed Sweet and Sour Spare Ribs.
Later, Ming is joined by Tom Colicchio, who demonstrates his Top Chef skills with a Cranberry-Ponzu Poached Salmon.
Chef Ming Tsai introduces a dynamic East-West duo - the spicy-sweet flavor of ginger combined with the zest of lemons. In the SIMPLY MING studio kitchen, Ginger Lemon Chicken with Ginger Wild Rice proves to be a simplified supper that can be made from start-to-finish in one roasting pan. Next up, an elegant, healthy dish that is sure to please - Steamed Ginger Dover Sole with Lemon-Cucumber Carpaccio.
Later, Ming is off to Miami where professional golfer Annika Sorenstam puts the East-West ingredients to work in her Gravlax and Lemon-Fennel Salad. Back in the studio kitchen, Ming cooks up a sweet Ginger-Lemon Semolina cake, a tort so tasty kids will want it as their birthday cake.
The simplicity of hot water dough combined with the French ingredient, shallots, makes a delicious combination of East-West flavors for this week's SIMPLY MING dishes. Chef Ming Tsai whips up Shallot Pancakes, his version of the Chinese classic scallion pancakes. For an all-in-one dish, Ming prepares a Bacon Cheeseburger and Shallot Bing that's hard to resist! Putting a spin on one of his favorite childhood foods, Ming uses the East-West flavors to create another all-in-one meal, Shiitake and Shallot Bing
Very special guest chef (and Ming's Mom!) Iris Tsai visits the studio kitchen to make her tasty Pork Stir-Fried Bing.
The sweet tropical fruit lychee is paired with bubbly champagne in three recipes for this week's serving of SIMPLY MING. Putting a spin on the perfect cocktail, Chef Ming Tsai makes Best Ever Kir Royal with Champagne-Honey Granita.
Then Ming combines the ingredient duo in one pot to create Seared Scallops in Lychee Champagne Butter Sauce that tastes just as impressive as it sounds! Ming pairs the meal with a Warm Chicken Spinach Salad with Champagne-Honey Vinaigrette, a great all-in-one dish that is loaded with flavor but low in calories
In his travels to Chicago, Ming visits one of America's top pastry chefs, Gale Gand, to watch her combine the East-West pair into a simple and elegant dessert, Moscato Sorbetto with Lychees and Lime.
The mellow flavor of tamari soy sauce and fiery hot pepper sauce are the dynamic East-West duo in this week's SIMPLY MING recipes. Adding a twist to Buffalo New York's famed wings, Chef Ming Tsai creates Hot and Spicy Wings with the East-West pair. Then, Ming makes the Best Bloody Mary Ever by kicking up the flavor with a knockout recipe.
Later, Ming is off to Miami to cook at sea with groundbreaking Florida chef, Norman Van Aken, who uses the East-West combination to make Snapper Escabeche Tacos.
Back in the kitchen studio, Ming simplifies dinner with an all-in-one recipe - Tamari Marinated Spicy Tofu and Broccoli Stir Fry, a healthy dish that will keep your family coming back for more!
Star Anise and cranberries make a savory and sweet East-West pair in this week's helping of SIMPLY MING. Chef Ming Tsai prepares an all-in-one Cranberry Red Roast Braised Pork Shoulder, a twist on the classic Chinese red roast preparation. Proving no meal is complete without dessert, Ming creates a Hot Apple-Cranberry Sundae that will make you forget about the traditional chocolate sauce! Then Ming shares a recipe that can double as a breakfast pastry or dessert when he makes a Cranberry-Asian Pear Star Anise Cake.
Guest chef and renowned mixologist Tony Abou-Ganim visits the studio kitchen and uses the East-West flavors to prepare Fenberry Cobbler, Ming Martini and Cranberry Sparkler, a fabulous assortment of cocktails!
Madras Curry and Olives may seem like an unlikely pair, but this East-West duo works well together in this week's SIMPLY MING dishes. In the studio kitchen, Chef Ming Tsai makes an all-in-one Eggplant-Olive Tapenade with Pita Chips, an easy appetizer that you will want to make every time you entertain! Ming combines the ingredient pair in one pot to create a deeply-flavored Roasted Curry Chicken with Olive Orzo Stuffing.
In his travels to Chicago, Ming visits Rick Tramonto of Cenitare Restaurants LLC, who puts his spin on the East-West ingredients, cooking up Madras Curry Chicken Paillard with a Green Olive and Preserved Eggplant Panzanella.
Back in the studio, Ming prepares Seared Curried Butterfish with Warm Olive Chutney, a version of one of Blue Ginger's most popular entrees.
The buttery flavor of edamame pairs wonderfully with olive oil for the delicious East-West recipes featured in this Jose and Mingweek's helping of SIMPLY MING. Chef Ming Tsai prepares Steamed Edamames tossed with Olive Oil, Lemon, and Sea Salt - a snack that will keep you coming back for more! For an all-in-one dish, Ming uses the ingredient duo to make Chicken Fusilli with Edamames and Shiitakes. Later, Ming demonstrates another variation of the East-West pair when he prepares Olive Oil Poached Salmon with Edamames in one dish. Guest chef and host of PBS's Made in Spain, José Andrés, visits the studio kitchen and uses the ingredients to prepare Gazpacho with Edamame, Jamón and Sherry Vinegar.
Sweet potatoes and chile oil make for a sweet and spicy East-West duo in this week's SIMPLY MING recipes. Chef Ming Ming and Michael SchwartzTsai makes an all-in-one Chile Chicken with Sweet Potato Tamale. Then, Ming's off to Miami to cook with one of Florida's favorite chefs, Michael Schwartz, who uses the East-West combination to make Grilled Sweet Potatoes with Celery Salad, Toasted Walnuts and Chile Oil Vinaigrette. Back in the studio kitchen, Ming makes Sweet Potato Fries with Chile Aioli, his all-in-one version of fries that will make you forget about traditional French fries! Later, Ming shares a recipe that is perfect for a brunch buffet, a Spicy Sweet Potato and Sausage Frittata prepared in one skillet.
Japanese soba noodles are paired with flavorful Italian pancetta in three recipes for this week's serving of SIMPLY MING. Putting a spin on the Italian classic, Chef Ming Tsai makes a deeply-flavored Soba Noodle Carbonara. Then, Ming creates all-in-one Soba Noodle-Shrimp Pancakes, a delicious meal that is sure to please! Sharing his version of a traditional Japanese soup, Ming uses one pot to cook up Soba Noodle Soup. Guest chef Michel Richard, chef/owner of Citronelle in DC visits the studio and uses the East-West flavors to make Beet Soba Bolognese.
Dashi and fresh parsley are two important East-West ingredients that are used in this week's SIMPLY MING dishes. Chef Ming Tsai makes a simple Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip, a delicious all-in-one dish that can be served as an appetizer or entree. In his travels to Chicago, Ming visits Shawn McClain, chef of Custom House, to watch him combine the East-West pair into Steamed New Zealand Greenshell Mussels with Dashi, Fresh Ginger, and Parsley. Back in the kitchen studio, Ming prepares two all in one dishes, a hearty Dashi Braised Lamb with Parsley Salad and a simple Miso-Parsley Poached Sole.
The citrus herb lemongrass is paired with mild-tasting cream cheese for the delicious East-West recipes featured in Ming and Elizabeth Falknerthis week's helping of SIMPLY MING. Chef Ming Tsai kicks things off by preparing a Creamy Risotto with Baby Shrimp and Bok Choy. For an updated version of a Chinese restaurant classic, Ming comes up with an all-in-one Lemongrass Lobster Rangoon. Proving no meal is complete without dessert, Ming prepares an all-in-one Lemongrass Cheese Cake. Guest chef Elizabeth Falkner, chef/owner of Citizen Cake in San Francisco, visits the studio to make Soft Shell Crabs, with Lemongrass and English Pea Pancakes, a delicious East-West recipe!
Tamarind and brown sugar make a tart and sweet East-West duo in this week's SIMPLY MING recipes. For an easy all-in-one wok stir-fry, Chef Ming Tsai cooks up Sweet and Sour Chicken and Peppers. Then, Ming shares a recipe for Tamarind Marinated Shrimp and Brown Sugared Pineapple Satays, a great year-round appetizer that can be grilled outside or on a stovetop grill pan. Later, Ming is off to Miami to visit chef Michelle Bernstein, chef/co-owner of Michy's, to watch her combine the East-West pair into a delectable dessert, Tamarind Granita with Brown Sugar Pot de Crème. Back in the kitchen studio, Ming puts a tangy spin on a French classic when he creates Tamarind- Brown Sugar Creme Brulee
Miso and butter are the rich and savory East-West ingredients used in this week's SIMPLY MING dishes. Chef Ming Ming and Michel NischanTsai prepares an all-in-one Poached Shiso-Shrimp with Miso-Butter Sauce. Then Ming transforms tofu into an elegant entree of Whipped Miso-Butter with Crispy Tofu. Adding another enticing all-in-one dish to the menu, Ming makes Miso-Butter Pork Udon Noodles. Guest chef Michel Nischan of PBS's The Victory Garden, visits the studio and uses the East-West pair to create Wild Salmon with Asparagus and Miso-Butter Glacage
Silken tofu is paired with zucchini in four East-West recipes for this week's serving of SIMPLY MING. Chef Ming Tsai prepares a simple all-in-one Silken Tofu-Zucchini stir-fry, a quick but delicious meal. Next, Ming makes Zucchini-Tofu Croquettes, finished with a drizzle of balsamic syrup, these are elegant enough for company. Later, Ming demonstrates another variation of the East-West pair when he makes Steamed Shrimp-Zucchini Stuffed Tofu. Very special guest chefs (and Ming's Parents!) Stephen and Iris Tsai visit the studio kitchen to make their tasty Tofu and Zucchini Salad topped with Ming's zucchini chips
The chile bean paste kochu jang is paired with flavorful Worcestershire sauce for a bold East-West combination in this episode. Chef Ming Tsai combines one of his favorite drinks and appetizers to create Bloody Mary Scallop Ceviche. For an easy all-in-one meal, Ming makes Barbecue Shrimp and Rice Noodles.
In his travels to Chicago, Ming visits Rick Bayless, host of American Public Television's Mexico-One Plate at a Time, who uses the East-West duo to create Skirt Steak Salad with Baby Swiss Chard. Back in the studio kitchen, Ming puts a spin on a classic and symbolic Shanghai meatball dish by preparing Mini "Lion's Head" Meatballs and Snow Cabbage.
The heat of Thai curry paste is paired with rich buttermilk in four East-West recipes for this week’s serving of SIMPLY Ming and Tom DouglasMING. Chef Ming Tsai makes Thai Curried Cockles and Orzo, a simple one pot meal that includes clams and sausage – a well-loved combination in the east and west. Then, Ming makes Thai Curry Noodles and Crab, a delicious wok stirred all-in-one meal! Next, Ming gives a southern favorite a twist when he creates Thai Curry Fried Chicken. Guest chef Tom Douglas, chef/owner of Dahlia Lounge in Seattle, visits the studio kitchen and uses the East-West combination to make Mac and Cheese Salad with Red Curry Buttermilk Dressing
Indonesia’s spicy sambal is paired with versatile French crème fraiche for the delicious East-West recipes. For a simple appetizer, Chef Ming Tsai makes Spicy Crab Dip. Then, Ming shares a recipe for Spicy Wok Clams and Leeks, an easy all-in-one seafood dish. Adding another enticing one pot dish to the menu, Ming prepares Spicy Grilled Quail with Cooling Cucumbers. Guest chef Alexandra Guarnaschelli, Executive Chef of Butter in New York City, visits the studio kitchen to make Roasted Shrimp with Spicy Cucumber Sambal and Lemon Crème Fraiche.
Galangal and Jalapeno are the East-West ingredients that pack bold flavors into this week’s SIMPLY MING dishes. Ming and Clay Conley
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.
The sweet flavor of kechap manis is combined with the spice black pepper for the East-West recipes in this week’s serving of SIMPLY MING. Chef Ming Tsai prepares Black Pepper-Teriyaki Chicken and Pineapple Satays, a tasty grilled appetizer that will satisfy your guests! Then, Ming shares an all-in-one recipe for Stir Fried Shiitake-Bok Choy Noodle Cake. For a simple slow cooker meal, Ming makes Soy Braised Short Ribs. Very special guest chef (and Ming’s Mom!) Iris Tsai visits the studio kitchen and uses the East-West pair to make a one pot Stir-Fried Beef with Sugar Peas and Red Pepper
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 entrée 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
Shaoxing wine and figs make a sweet and savory East-West duo in this week’s helping of SIMPLY MING. Chef Ming Ming and Gale GandTsai makes all-in-one Roasted Duck Legs and Figs, a flavor-packed entrée 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.
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.”
RECIPES
Shiitake Sushi Rice Risotto
Turkey Sausage Pilaf
Lemongrass Mussels Paella
Laurent Tourondel's Curry Short Rib "Indian Style"
COOKING TIPS
Wine Basics
Prepping Mushrooms
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.
RECIPES
Asian BBQ Chicken Wings
Turkey-Tomato Loaf
Eggplant and Tomato Tempura Satays with Hoisin-Lime Dipping Sauce
Turkey-Tomato Loaf
Michela Larson's Hoisin-Glazed Salmon with Heirloom Tomato Salad
COOKING TIPS
Sharpening Knives
Chopping Herbs
