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Season Premiere: Saturday, October 2nd at 12:30 PM (check local listings)
Ming Tsai kicks off the second season of SIMPLY MING with a once-in-a-lifetime culinary expedition to South Africa with lifestyle guru Colin Cowie. First, Ming is in the studio to create his Curry Tea Rub — an exotic mix of fruity blackberry-tea and curry powder that will add the taste of India to everyday cooking. Just rub it on and cook — what could be simpler? Ming demonstrates this easy technique by preparing Curry Tea-Rubbed Butterfish with Dried Mango Couscous. Then, Ming and Colin are off to South Africa to explore the famous spice markets of Durban and discover how 11 ingredients come together to create a wonderful house curry. This edible masterpiece is immediately put to work with the help of local chef Rachel Buchner who prepares BBQ Curry Tea-Rubbed Ostrich with Grilled Sweet Potatoes and Fruit Salsa. Back in the studio, Colin whips up the mouthwatering dish of Spiced Cod with Tomato Sauce.
Saturday, October 9th at 12:30 PM (check local listings)
Ming Tsai shares a childhood favorite, Shrimp Mousse, which still ranks high on his list of culinary cravings. One of the first things he learned to make in his Mom's kitchen, it got even better when he applied French techniques learned while in Paris. This airy mousse features four simple ingredients — shrimp, eggs, butter, and truffle oil — and can be used for instant, easy hors d'oeuvres of Shrimp Toast, a light first course of Steamed Shumai with Edamames and Lemon Broth, and an entrée of Shrimp Crusted Halibut with Spicy Asparagus Salad. Who better to consult about finding the freshest seafood than the authorities of Boston-based Legal Seafoods? CEO Roger Berkowitz offers up suggestions of what to look for when selecting the perfect shrimp. Later, legendary chef Jacques Pepin joins Ming in the kitchen and uses the Shrimp Mousse in true French fashion, encasing whole shrimp with the mousse, terrine-style, and serving up a Shrimp Cushion on a simple but delicious watercress salad.
Saturday, October 16th at 12:30 PM (check local listings)
Tea smoking — a classic technique of Chinese cooking — brings a wonderful smoky flavor to a myriad of dishes. With Ming's signature Citrus Herbal Tea Rub, green tea is perfectly complemented by the citrus taste of lemon, lime, and orange zest while mint and ginger add an invigorating flavor to the irresistible mix. Using this master base to elevate the flavor of a few light and healthy dinners, Ming whips up Seared Tea-Rubbed Chicken Breasts with Celery Sauté and Rubbed Halibut with Orange-Fennel Salad. Then it's off to uncover the art of tea smoking at Blue Ginger, demonstrated by sous chef Isaac Bancaco, who uses a mixture of uncooked rice, raw sugar, and tea, heated at the base of a wok, to slowly smoke and flavor a variety of dishes. Back in the studio, guest chef Martin Yan creates a savory Tea-Rubbed Scampi with the citrus herbal mixture.
Saturday, October 23rd at 12:30 PM (check local listings)
With the help of a personal favorite — Spicy Black Bean Aioli — Ming reinvents some favorite casual eats. This master base marries the pungent salty taste of the Chinese black beans with garlic, ginger, and spicy sambal to create a flavorful aioli. This tasty condiment adds a punch of flavor to Panko-Crusted Cod Fish Cakes, Skillet Chicken BLT Sandwich, and a Grilled Mahi-Mahi Sandwich with Spicy Black Bean Slaw. Ming heads over to Blue Ginger to check out the innovative ways the light and flaky Panko crumbs are incorporated in a variety of the restaurant's signature dishes. Guest chef and seafood master Jasper White offers up the perfect hors d'oeuvres of Chilled Mussels with Spicy Black Bean Aioli.
Saturday, October 30th at 12:30 PM (check local listings)
Ming makes the most delicious of sweets — caramel — even more heavenly. His Jasmine Caramel Sauce combines smooth caramel with a hint of floral jasmine tea, proving that even perfect tastes can be improved upon. This smooth concoction added to even the simplest of desserts can take them to a whole new level. Ming whips up a few desserts to satisfy his sweet tooth — from a delicate Toasted Almond Tea Cake, to the perfect combination of hot and cold that is his Jasmine Banana Caramel Sauce Ice Cream Sundae, and finally a Toasted Sesame Nougat Bark that is just as delicious left plain or dipped in a decadent dark chocolate. Ming visits Tiny Trapeze Confections in the Boston neighborhood of Hyde Park and discovers that natural and organic ingredients create the richest caramel. Back in the studio, world-class pastry chef Gale Gand prepares her interpretation of the classic French dessert — a wonderful Pear Tarte Tatin.
Saturday, November 6th at 12:30 PM (check local listings)
Having grown up in a culinary household, Ming reminisces that the warm aroma of a simmering Red Roast is one of his most vivid memories. His Red Roasting Braising Liquid perfectly mixes sugary rock candy, spicy ginger, hot chilies, and wine, and is, all at once, sweet, salty, and spicy. Ming takes this dynamic sauce and creates three very unique dishes with it — Red Roast Duck Legs with Sweet Potatoes and Daikon, and an incredibly tasty Lightly Braised Butterfish with Snow Cabbage. For the third dish, Ming grills up what he deems to be the most flavorful cut of beef, Rib Eye Steak, and serves it with a hearty Red Roast Carrot Soup. Then Ming is off to T.F. Kinnealey in the South End of Boston, one of the premier suppliers of meats in the country to discuss shank and rib eye with the experts. Guest chef Iris Tsai, Ming's Mom, offers up Red Roast Shank Sandwiches made of meltingly tender beef shank that have been infused with all the rich flavors of the braising liquid — a favorite dish from Ming's childhood.
Saturday, November 13th at 12:30 PM (check local listings)
The tangy burst of fresh cranberries is often a flavor associated with the fall. Ming proves that the options for this petite fruit are virtually limitless when combined with a traditional teriyaki sauce. The result is a Cranberry-Teriyaki Glaze that adds flavor to dishes across a variety of culinary traditions. The glaze gives an incomparable flavor to Cranberry-Teriyaki Chicken on a bed of Garlic Bok Choy and Cranberry-Teriyaki Lamb Rack with Couscous Salad, while also keeping the meat wonderfully moist. For the vegetarian option of Cranberry-Teriyaki Sweet Potatoes Satays, Ming glazes spears of sweet potato with the savory sauce and gives them a finish of chives and sesame seeds. Then Ming travels to Oishii Sushi in Chestnut Hill, Massachusetts to see how versatile teriyaki is in the Japanese kitchen. Lidia Bastianich, the matriarch of Italian-American cuisine, creates the perfect fall dish of Oven-Braised Pork Chops with Red Onions, Pears and Cranberry-Teriyaki Sauce or Costolette Di Maiale Brasate Al Forno Con Pere — that captures all the wonderful flavor of the teriyaki with a traditional Italian dish.
Saturday, November 20th (check local listings)
Lychees, a perfumed exotic fruit that are delivered up as simple desserts after many Chinese meals, are reinvented here as a delicious purée. Lychees are known for their sweetness, but as Ming demonstrates with the Lychee-Mango Purée, they are also fantastic in savory dishes when paired with mango and spicy jalapeno pepper. It's a sauce that adds an incomparable fresh and tropical sweet heat to a variety of familiar dishes — the sweet, slightly acidic mango perfectly complements the rich lobster meat in Ming's Lychee-Mango Lobster salad. The traditional hors d'oeuvres of scallops wrapped in bacon are given a new spin in the Scallop and Bacon Fried Orzo with Lychee-Mango Syrup, and a Mid-West favorite — the 'Chicago Dog' — is given a shot of flavor with Lychee-Mango Corn Relish. Ming then heads down to the Legal Seafoods processing plant on Boston's storied waterfront to speak with CEO Roger Berkowitz and check out how lobsters are sorted. Back in the studio, celebrity chef extraordinaire Todd English joins Ming to create a Brochette of Duck with Lychee, Mango and Fennel Slaw.
Saturday, November 27th at 12:30 PM (check local listings)
Salsas have surpassed ketchup as America's favorite condiment and there's a very good reason for that: versatility. They're the perfect way to add flavor to any dish. Ming's Tomato-Kaffir Lime Salsa brings both sides of the world together with lime — a key ingredient in western salsas and eastern curry pastes. For his version, Ming uses incredibly fragrant kaffir lime leaves. This classical Thai ingredient gives the salsa a bright citrus flavor. This master recipe adds a new twist to three favorite grab and go dishes: Asian Lamb "Gyros" with Tomato-Kaffir Lime Tzatziki, a Salmon Burger with Tomato-Kaffir Lime Salsa, and a Tofu-Mushroom Quesadilla that features the satisfying texture of cheese without the calories. Chefs know that the best salsas are the result of using the freshest ingredients, so Ming heads to Marino Lookout Farm in Natick, Massachusetts to discover what types of tomatoes work best for certain recipes. Back in the studio, Ming proves that salsa's versatility doesn't have to end in the kitchen. The king of cocktails, Dale Degroff, joins Ming to make an Oyster Cocktail using the Tomato-Kaffir Lime mixture.
Saturday, December 4th at 12:30 PM (check local listings)
Hot Water Dough, one of the essentials in Chinese cuisine, is just as useful in the American kitchen. Ming is joined by the authority on Hot Water Dough — his mother Iris Tsai — and uses this versatile dough as the inspiration to create four very different hors d'oeuvres (ranging from classic pot stickers to a savory fried dough). Ming's version of one of the most popular appetizers in Chinese restaurants, Pork and Shrimp Pot Stickers, features a mouth-watering combination of diced shrimp, soy, scallion, ginger and pork in a Hot Water Dough wrapper. He then updates the traditional Italian dish of fried raviolis with his Crispy Lemon-Crab version. In this dish, the flavors of freshly picked crabmeat meld perfectly with scallions, honey, and jicama and the dish is served up a crispy golden brown with a lemony vinaigrette. For a simple but delicious treat, Fried Dough with Garlic — the savory version of the familiar sweet dough — becomes slightly caramelized when folded with scallions and a touch of sugar. Out of the fryer, the dough is immediately sprinkled with salt and rubbed with fresh garlic. Guest chef Iris Tsai serves her Xien Bing, delectable dumplings filled with a mixture of ground chicken, mushrooms, garlic and ginger.
Saturday, December 11th at 12:30 PM (check local listings)
One of the earliest convenience foods, Thai Curry Paste was created centuries ago to provide lots of flavor in a ready-to-use form. This master recipe can be easily combined with everyday ingredients — elevating your favorite meats, vegetables, fish, and pasta into instant and delicious curry dishes. In Thailand, the color of the paste often indicates the ingredients that dominate it, and a Green Curry Paste like Ming's is packed with aromatic green herbs such as basil and cilantro, plus mint for a bit of sweetness. With its transforming herb and curry flavor, Ming whips up Green Curry Chicken Noodles, a simple one-wok stir-fry that features the mellow flavor of rice noodles with the spicy green chile of the curry. Ming then heads to Noodle Alcove in Boston's Chinatown to check out what goes into the art of hand pulling fresh noodles. Back in the studio, the paste serves as a dynamic marinade for Grilled Green Curry-Marinated Salmon and Eggplant Steaks. The paste also provides an added boost to the simple flavor of ground chicken meat in Ming's Green Curry Chicken Burger. Lastly, Ming provides a wonderful, hearty dish for the cold winter months: Spicy Green Curry Rock Shrimp Gumbo. But it's not just a flavor for Indian food lovers, as Latin chef extraordinaire, Aaron Sanchez, proves when he joins Ming in the studio to create his "Mole Meets Curry" dish.
Saturday, December 18th at 12:30 PM (check local listings)
Sweet and sour, a classic flavor contrast in Chinese cuisine, is usually achieved by using vinegar and sugar. Growing up at his family's restaurant, Mandarin Kitchen, the traditional mixture would be sweetened with pineapple, but Ming favors cranberries for their sweet tart flavor and brilliant color. Ming's Sweet & Sour Cranberry Chutney is a world tour of flavor including Japanese rice wine vinegar, Southeast Asian lemongrass, and the very American cranberry. This chutney enhances a spectrum of dishes: in Ming's Peppercorn Duck Breast, the classic French pairing of duck and fruit is updated with a dollop of the chutney and served on a bed of potato discs. Showing how to make two take-out favorites even better at home, Ming prepares Sweet and Sour Pork Fried Rice and Cranberry-Crab Rangoon by mixing the flavors that you crave with the freshest ingredients and the tart-sweet chutney. Ming visits a cranberry bog with farmer Gary Garretson to see the process of wet harvesting. Back in the studio, renowned New England chef, Melissa Kelly, proves that the chutney works just as well with her own inspired dish — a Crisp Maine Lobster-Potato Cake with a Petite Herb Salad, Pixie Mandarin Sauce and Sweet and Sour Cranberry Chutney. Say that three times fast!
Saturday, December 25th at 12:30 PM (check local listings)
Ming's easy Garlic-Ginger-Scallion Stir Fry Sauce features three tried and true flavors of Chinese cooking: ginger, garlic, and scallion. Adding this sauce to chicken, seafood, beef, or veggies creates a quick, healthy dinner that surpasses even your favorite Chinese takeout. First, Ming uses this superlative garlic-ginger sauce on Bok Choy, and then prepares Prince Edward Island Mussels with Sweet Chinese Sausage. To see just how to choose the freshest mussels, Ming heads to Legal Seafood's quality assurance lab in Boston, Massachusetts to discuss the process with their CEO Roger Berkowitz and lab head Stephen Martinello. Back in the studio, Ming prepares a mouthwatering dish of Chicken and Maitake Mushroom Stir-Fry. Then, chef Michael Lomonaco joins Ming, preparing a Pecan-Crusted Chicken Breast with Garlic-Ginger-Scallion Vegetable Stir Fry.
Saturday, January 1st at 12:30 PM (check local listings)
With his Miso-Shallot Vinaigrette — Ming takes two savory flavors and combines them, bringing together the mild, garlic-like flavor of shallots with salty-smoky miso. First, Ming uses the vinaigrette to create Seared Sesame-Crusted Rare Salmon with Mizuna Salad — the combination of salmon and miso is truly a match made in heaven. Then he uses the master recipe as a marinade for the Marinated Lamb with Roasted Yukon Gold Potatoes and Carrots — a dish inspired by the classic Mediterranean pairing of lamb and garlic. The potatoes and carrots are cooked along with the meat to absorb the wonderful flavors, making this an easy one-dish meal that will be in high demand during the winter months. Finally, Ming makes the ultimate meal-on-the-go: a lighter option of Marinated Grilled Vegetable Hand-Rolls — his East-West version of the wrap sandwich. Ming then heads to his restaurant Blue Ginger to discuss the various types of miso and how it is used in interesting ways with sous chef Tom Woods. Guest chef, Michael Schlow visits Ming back at the studio and proves that even the most talented chef can still have fun with basic ingredients. He creates Potato-Crusted Halibut with Wild Mushrooms and Miso-Shallot Vinaigrette, surprising Ming with his "secret" ingredient of dehydrated potato flakes (a.k.a instant mashed potatoes!)
Saturday, January 8th at 12:30 PM (check local listings)
Lychee-Cranberry Salsa combines two fruits that you don't normally see on the same continent, never mind in the same bowl — Far East lychees and New England cranberries. Ming uses this Lychee-Cranberry Salsa to make four delicious desserts — from a warm compote to popsicles. Confections include: Vanilla Ice Cream with Warm Lychee-Cranberry-Raspberry Compote, Lychee-Cranberry-Rasberry Granita, Popsicles and Ice Cubes, and a Lychee-Cranberry Shortcake. Then Ming pays a visit to cranberry farmer Gary Garretson of Slocum Gibbs Cranberry Company to see the techniques involved in both wet and dry harvesting. Back in the studio, pastry chef and dessert guru Gale Gand works her own magic using the Lychee-Cranberry Salsa to create a Frozen Passion Fruit Parfait.
Saturday, January 15th at 12:30 PM (check local listings)
As many cooks know, dashi is a fundamental Japanese cooking stock. Made easily from a few simple ingredients, it's the basis for miso soup. The addition of ginger in Ming's Master Dashi Broth results in a dashi that is remarkably smoky without being overpowering. Rock Shrimp with Miso Risotto and Spinach is Ming's reworking of the classic Italian risotto using Japanese ingredients. In his Miso Soup with Tofu and Nori, traditional miso soup is enhanced with a hint of ginger for spiciness and garnished with crisp nori seaweed — the perfect warm broth for a cold winter afternoon. Ming then prepares one of the most familiar Japanese meals, Beef and Onion "Sukiyaki" — Dashi flavored stir-fried beef with vegetables (and sometimes noodles). To learn the endless uses Dashi has in the Japanese kitchen, Ming visits Chef Ting Yen of Oiishi Sushi in Chestnut Hill, Massachusetts. Latin chef Aaron Sanchez then joins Ming in the studio to demonstrate the cultural versatility of Ming's master recipes by making Caldo de Pescado con Dashi y Jalapeno Amor — a wonderful fish stew.
Saturday, January 22nd at 12:30 PM (check local listings)
The addition of dried shiitakes to a traditional vegetarian base, adds the depth that meat and bones usually give a stock. The flavor power behind the mushroom advances the taste of the vegetable broth and Ming offers up some delicious interpretations of classic European fare — including Three Onion Soup and a Shiitake Spinach Risotto. Ming then heads out of the kitchen and, giving an all-new meaning to the term "fresh produce," meets up with master forager, Russ Cohen in Lexington, Massachusetts to hunt for wild mushrooms. Back in the studio, Ming reinterprets another French favorite, Legumes Aux Vin, his riff on the traditional Coq au Vin. Jacques Pepin then joins him and prepares Red Snapper a la Nage. In this dish, the red snapper is combined with the delicate flavors of white wine, julienned leeks, mushrooms, and the Master Vegetarian broth.
Saturday, January 29th at 12:30 PM (check local listings)
Hot sauces are popular all around the world and at the top of Ming's list is peri peri a recent favorite. It's a very, very hot chile paste that Ming discovered while on a culinary expedition to South Africa with native and lifestyle guru Colin Cowie. The paste was so addictive that it inspired Ming to create this Kaffir Lime-Shallot Sambal. In the sambal, the aromatic citrus of the kaffir lime is spiked with heat, giving dishes from marinated grilled pork to rock lobsters a spicy and sunny flavor that captures the true essence of Thai cuisine. The sambal is used to make Marinated Grilled Pork Porterhouse with Fragrant Rice; Sizzling Whole Marinated Farmed Bass; and Rock Lobster Smothered in Kaffir Lime-Shallot Butter with Toasted Coconut Rice and Tomato Salad. Rock lobsters are a specialty in South Africa but New England lobsters are an equally delicious substitute. Lastly, in keeping with his amazing reputation for entertaining with style, Colin prepares a Flash-Seared Shrimp with Kaffir Lime-Shallot Raita — a dish that looks fabulous and tastes even better.
Saturday, February 5th at 12:30 PM (check local listings)
Citrus is used in both Eastern and Western cuisine: it has the ability to both brighten flavors and balance richness. Orange-Yuzu Syrup combines the familiar orange with the Japanese yuzu, an ultra-sour Japanese fruit. This wonderful syrup works equally well for beef, seafood and poultry dishes. As his master sauce, it serves as the inspiration behind Wok-Stirred Orange-Yuzu Beef, the tart yuzu cutting some of the beef's richness and the orange's sweetness. In his Crispy Butterflied Shrimp with Orange-Yuzu Syrup, Ming lightens up the traditional Chinese dish of thickly battered fried shrimp — using panko crumbs for a lighter crust. In his Orange Glazed Chicken with Wild Rice Salad, the tart-sweet glaze of Orange-Yuzu Syrup produces a deeply golden bird while the earthy wild rice and crisp haricots verts are dressed in vinaigrette. Ming then visits old friend Kenny Chan of Joy Luck restaurant in Needham, Massachusetts to learn the traditional way of making a Chinese favorite, "orange beef." Back in the studio, guest chef Hiroko Shimbo creates Tatsuta Pork Salad with Orange-Yuzu Syrup. Tatsuta is a popular Japanese technique where meat or poultry is marinated in a ginger mixture, dredged in starch and then deep-fried.
Saturday, February 12th at 12:30 PM (check local listings)
To prove that awesome desserts aren't always chocolate, Ming introduces everyone to his Ginger Vanilla Custard Base. This foolproof custard base gets its great flavor from fresh ginger and fragrant vanilla beans. What could be better? It's Ming's belief that custard is among the most versatile and popular of desserts — proving its worthiness as a master base. With it, the best ice cream, crème brûlée, flan, crème caramel, and bread pudding are all within reach. Ming takes advantage of this, turning out three equally decadent desserts: Ginger Vanilla Crème Brûlée, a brioche based Coffee Cake Bread Pudding, and Stone Fruit Clafoutis. Ming visits Wright's Dairy in North Smithfield, Rhode Island where owner Ed Wright shows him what a modern dairy farm looks like. Back in the studio, one of Boston's best pastry chefs, Joanne Chang, visits Ming to create Profiteroles with Ginger Vanilla Cream — topped off with a rich chocolate ganache (because we just couldn't exclude chocolate completely!).
Saturday, February 19th at 12:30 PM (check local listings)
Creamy Caesar salad has always been a favorite of Ming's. This delicious Sesame Tofu Caesar Dressing substitutes tofu for the raw egg emulsion used in the classic Caesar — it's simply a healthier option without sacrificing any of the rich, creamy texture of the original. Garlic, a key ingredient, stays, but it is cooked first for less "bite" and a sweeter, rounder flavor. The smooth luscious consistency makes it the perfect dressing for Asian Chicken Salad with Baby Hearts of Romaine, a delicious dipping sauce for Crusted Cod and Zucchini with Chips, and an inspired pasta sauce for fettuccine. Ming's parents (and favorite sous chefs), Stephen and Iris Tsai, join him in the studio to lend a hand in making a batch of his grandfather's tofu.
Saturday, February 26th at 12:30 PM (check local listings)
Three Chile Dipping Sauce has been made famous by Ming's restaurant Blue Ginger — it's been on the menu since day one! The essential dipping sauce, it's a little salty, a little tart, and a little spicy. Ming creates a few nibbles to enjoy with the sauce starting with two versions of Lumpias, the popular Philippine version of the Chinese egg roll: fried 3 Mushroom Lumpias and a healthier alternative, Mushroom-filled Lettuce Wraps. Vegetarian Tempura also joins the line up — definitely the most addictive way to eat your vegetables; and he also prepares Grilled Satays of Marinated Shrimp and Pineapple. Javier Morales and Mario Solis of Blue Ginger show Ming how they make gallons and gallons of the Three Chile Dipping Sauce for use at Blue Ginger. Then chef Ken Oringer makes his entrée of Steamed Black Bass with Hot Garlic Oil, Three Chile Dipping Sauce, and Candied Orange.
Saturday, March 5th at 12:30 PM (check local listings)
At Blue Ginger, Ming's restaurant in Wellesley, Massachusetts, one of the diners' favorite items isn't even on the menu — it's in the bread basket. To satisfy this demand, nearly 30 loaves of brioche are baked there each day. Brioche, a traditional French creation, is a delicate bread made rich by eggs and butter. At Blue Ginger, the addition of cornmeal provides a soft, crumbly texture that makes it absolutely addictive! Ming proves that as your base, his Classic Cornmeal Brioche Dough can be used to make a fantastic range of goodies, both savory and sweet, including the Caramelized Onion and Sambal Brioche and the Five Spiced Coffee Cake. The brioche coffee cake is beyond your grocery store variety, yielding buttery slices that are laced with streusel and fragrant with five spice, cinnamon, and ginger. To learn how butter — the key ingredient behind the perfect brioche — is made, Ming heads to Wright Dairy in North Smithfield, Rhode Island. Back in the studio, Ming uses the brioche dough to envelop a fillet of salmon in the French style "en croute" a popular item in prepared food shops all over Paris. In Ming's version, a whole salmon fillet is brushed with a Spicy-Sweet Caramelized Onion Sambal Compote, before being encased in the rich buttery dough. Then, pastry chef Joanne Chang uses Ming's brioche dough to create her signature Sticky Buns made even more decadent by the addition of her aptly named "goo" — a sinfully yummy mixture that includes brown sugar, cream, and butter.
Saturday, March 12th at 12:30 PM (check local listings)
Ming uses his Szechwan Peppercorn Paste to reveal the secret behind the spicy food of the Chinese province called Szechwan. Ming displays the versatility of this peppercorn's rich spicy flavor, cooking up everything from Szechwan Beef and Asparagus Noodles to Crispy Farm Raised Conch with Lemon-Szechwan Dipping Sauce. Next, Ming makes Oven Roasted Szechwan Squab Stuffed with Garlic Chive Sticky Rice. Because squab isn't your everyday poultry, but is easy enough to order from your local butcher, Ming visits John Kinnealey of T.F. Kinnealey in Boston — a premier meat supplier — to learn a little more about specialty poultry and game. Proving that the Szechwan Peppercorn Paste is just as good when used cold, Ming's parents and sous chefs join him in the studio, to make Mom and Pop's Ma La Sauce and Cold Noodle Salad featuring cooling cucumber, sweet red peppers, and chicken flavored with the spicy Szechwan Peppercorn Paste.
Saturday, March 19th at 12:30 PM (check local listings)
We think of America as the ultimate melting pot, but when it comes to international flavors, it's very hard to beat Singapore where Asian, Indian, and Western influences are found in local cuisine. Red Rendang is a flavorful curry paste that can be used with everything from beef to poultry, and is probably unlike anything you've ever tasted but popular in Singapore. First, Ming makes Banana Leaf-Wrapped Indonesian Salmon — the banana leaf not only looks beautiful on the plate and imparts a subtle exotic flavor, but even more importantly, guarantees a wonderfully moist fish. Ming then heads to Joy Luck in Needham, Massachusetts where owner Kenny Chen shows how to properly steam using banana leaves. Back in the studio, Ming's South East Asian Lamb Stew proves to be the ultimate comfort food. Here, lamb is seasoned with the Red Rendang. This stew is proof of how tasty this curry paste is with meat and how flavor-packed a "homey" lamb stew can be. Next, Sautéed Calamari and Pork is the South East Asian version of surf and turf, pairing spicy ground pork and calamari with crunchy and slightly sweet jicama. Guest chef, Susur Lee, a true master of East/West cuisine, shows Ming how he uses the Red Rendang to marinate lamb chops. His Lamb Chops with Mango and Fresh Mint results is a dish of amazing flavors, colors, and textures.
Saturday, March 26th at 12:30 PM (check local listings)
In Spain, Ming fell in love with roasted red bell peppers, and in Indonesia he became a huge fan of sambals. Perfectly combining those two culinary traditions, with lemongrass from the east and roasted peppers from the west, this Roasted Red Bell-Lemongrass Sambal delivers the flavor in a variety of dishes. First up, Braised Chicken with Mushrooms. Ming visits Whole Foods Market in Cambridge, Massachusetts to learn about the key ingredient behind this dish from mushroom supplier Chris McGarvey. Back in the kitchen, Ming uses the versatile sambal on a Grilled Portobello Sandwich and as a dynamic flavor in his Orzo with Sausage. Guest chef Michael Lomonaco joins Ming and uses the sambal to bring out the best in seafood with his Sautéed Soft Shell Crabs with Capers and Lemon with Roasted Pepper-Lemongrass Sambal.
SIMPLY MING is a production of WGBH Boston and Ming East-West, LLC, distributed by American Public Television.
Funding for SIMPLY MING is provided by All-Clad Metalcrafters, Inc., Clicquot, Inc., Contessa Premium Foods, Inc., and Ocean Spray Cranberries, Inc.
SIMPLY MING press materials, interviews, and photography are available by contacting Dustin Smith, Publicist, WGBH Boston, 617-300-5337.
SIMPLY MING is closed-captioned for deaf and hard-of-hearing viewers and described for blind and low vision viewers by the Media Access Group at WGBH Boston.
