Ming Tsai

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Episode 714: 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 preparing a Seared Duck with Yam Ravioli, Ming takes a trip to Beijing’s Da Dong restaurant to see owner Da Dong making Peking duck.  Guest chef Eric Ripert of Le Bernardin Restaurant appears in the studio to create a Hamachi Tandoori with Pickled Cucumber Salad.

 

 

 

Photo by Chris Cavalieri