Ming Tsai

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Episode 416: Cranberry-Lemongrass Sauce

Guest Chef: Eric Ripert

In Chinese cuisine, meat and fruit are a classic combination. Pineapple with pork is just one example, and, the best part is, the pairing has proved popular with adults and picky children alike – especially sweet and sour sauce! To prove his love for all things sweet and savory, Ming creates a master recipe of Cranberry-Lemongrass Sauce, made with shallots, garlic, and finished with butter. With it, he cooks a Coriander-Crusted Venison Carpaccio with Cranberry-Lemongrass Frisee Salad, as well as a Double-Thick Glazed Pork Chop. After a lesson in ravioli-making from chef Marc Orfaly of Boston’s historic North End neighborhood, Ming makes a Seared Duck with Yam Ravioli. Guest chef Eric Ripert of Le Bernardin Restaurant appears in the studio to create a Hamachi Tandoori with Pickled Cucumber Salad.