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SIMPLY MING Episode 301: Guilt-Free "Hollandaise"

Guest Chef: Sara Moulton
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There is something undeniably celebratory about Sunday brunch. Whether you're meeting friends at a neighborhood bistro or creating your own spread at home, the traditional hollandaise with its decadent buttery flavor is deservedly the most coveted offering at the table. Ming Tsai kicks off the third season of SIMPLY MING with his take on this culinary classic. Gone are the heavy ingredients in the standard hollandaise—namely butter and eggs—without limiting the flavor and texture of this dynamic sauce. His secret ingredient is silken tofu for its body, texture and delicious lemony flavor. With his Guilt-Free "Hollandaise," Ming creates Fried Duck Eggs "Florentine" on Rice Cakes, combining the best of the traditional "Florentine" with a few inspired alterations. Next, Ming tackles Eggs "Benedict," keeping the thick slices of Canadian bacon that make this dish so satisfying while also showing a few ways to make it a little lighter on the calories. Given that the egg is a subtle but versatile ingredient, Ming heads to Hong Kong, one of the world's premier culinary destinations, to see the egg creations that come out of the "Best of the Best" culinary competition. Inspired by what those chefs created, Ming makes his version of the New Orleans tradition of Eggs "Sardou" with Chinese Sausage—Lapchong. Then, guest Chef Sara Moulton joins Ming in the kitchen to create her Potato Pancakes with Smoked Salmon and Fried Eggs. And because a good brunch is never complete without the perfect mimosa, Ming creates a Tangerine Mimosa with Fresh Ginger.

SIMPLY MING Episode 302: 3-2-1 Sauté Sauce

Guest Chef: Emeril Lagasse
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Based on a recipe that he learned in his mother's kitchen, Ming's 3-2-1 Sauté Sauce, a combination of soy, rice vinegar and aromatics, perfectly balances sweet and savory to enhance the flavor of a variety of dishes. Ming's first dish, Mom's 3-2-1 Shrimp, is a mixture of shrimp, tomatoes and edamame over a bed of jasmine rice. Ming heads over to the Legal Seafoods processing plant on Boston's waterfront to get a lesson on the best way to select shrimp. Back in the studio, Ming whips up a Seared Monkfish with Sweet Onions and Peppers. Proving the versatility of this master ingredient, Ming makes a batch of Crispy Chicken Livers and Scallions tossed chicken-wing style with the 3-2-1 Sauté Sauce. Then, Ming visits uber-chef Emeril Lagasse in the Food Network's test kitchen to see how the sauce can be used to create Sautéed Shrimp and Udon Noodles. Back in his own kitchen, Ming determines which wines best match the flavor of the sauce.

SIMPLY MING Episode 303: Kaffir Lime Crab Mix

Guest Chefs: Susan Feniger & Mary Sue Milliken
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If there is one thing that Ming has learned in his years as a chef it's that you just can't go wrong with a crab dish. There is something about the sweet, flaky texture of this seafood that gets people excited. His Kaffir Lime Crab Mix, a blend of crab meat flavored with Kaffir lime, shallots, and mustard stands up just as well for a home cook as it does in a restaurant kitchen. This basic mixture can be turned into a variety of dishes from Crab Beggar's Purses with Jicama to Oven-Roasted Crab-Coated Halibut with Cucumber Carpaccio to Veggie Tempura with Crab Dip. Crab meat is the key ingredient behind these recipes, and because a dish is only as good as its ingredients, Ming visits the markets of Hong Kong for a little Crab 101. Taking crab south of the border, guests Chef Susan Feniger and Chef Mary Sue Milliken join Ming in the studio for a Mexican twist on his Kaffir Lime Crab Mix with their Skillet Chilaquiles.

SIMPLY MING Episode 304: Citrus-Truffle Vinaigrette

Guest Chef: Marcus Samuelsson
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One of the most amazing flavors on the planet comes from beneath its surface... truffles. They add a unique dimension to any dish that no other ingredient can. The flavor of these rare and delicious wild morsels, despite what you may have heard, is not out of your price range. You can find their essence in truffle oil, which also has a longer shelf life and a little bit goes a long way. Truffle oil is the key ingredient in Ming's Citrus-Truffle Vinaigrette, a master recipe that will put the great flavor of truffles right in your fridge door. This vinaigrette shines in Ming's New-Style Shrimp Ceviche Hors D'Oeuvres and a Maitake Orzo "Risotto" served with Seared Scallops with Moustache of the Dragon Salad (pea tendrils). Citrus fruits are an essential component in the vinaigrette, and Ming heads out to Tower Hill Botanic Garden in Boylston, Massachusetts to learn more about their Orangerie and growing citrus. Back in the studio, New York Chef Marcus Samuelsson joins Ming to create his Seared Salmon with Citrus-Truffle Vinaigrette and Corn Mashed Potatoes.

SIMPLY MING Episode 305: The Art of Curing

Guest Chef: Michael Ruhlman
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Over the past decade there has been a curing revival. It's a great way to add flavor to food and you don't need a smoke house to do it. You can achieve the same taste at home in your own kitchen, no matter what the meat is. Steak, pork, fish, and especially chicken can all be improved by curing them with a dry rub before cooking. With his master recipe of seasoned Curing Salt, Ming creates three dishes: Spicy Fried Chicken, Southeast Asian Gravlax with Avocado Salsa, and Asian Duck Confit with Red Cabbage Slaw. The Chinese have been curing meats for ages, and Ming heads to Hong Kong to check out their local markets to see the variety of cured and dried meats available. Back in the studio, Ming is joined by chef and author Michael Ruhlman, an avid home-curer. Michael makes his recipe for Spinach and Arugula Salad with Warm Homemade Bacon-Shallot Vinaigrette.

SIMPLY MING Episode 306: Asian BBQ

Guest Chefs: Cam and Paulina Neely
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Sweet, smoky, tangy—if there's one food that crosses boundaries, it's barbeque sauce. People everywhere use it to boost the flavor in all kinds of meats and vegetables. Ming's master recipe for Asian BBQ sauce combines the best flavors from around the world including hoisin as a great base, the spice of sambal, and the flavor of tomatoes. You may never want to purchase the store-bought variety again. Ming puts this dynamic sauce to work in his grilled Asian Baby Back Ribs with Sesame Potato Salad, Asian BBQ Chicken Wraps, and BBQ Tofu and Israeli Couscous Salad. He then heads to Blue Ribbon Barbeque in West Newton, Massachusetts to visit the owner and pitmaster Geoffrey Janowski to see how his Texas smoker works. Back at the studio, hockey legend Cam Neely and his wife Paulina join Ming at an outdoor grill to whip up a dish that proves that Cam is just as talented at the grill as he is on the ice—his Cevapcici with Croatian Slaw.

SIMPLY MING Episode 307: Honey Sesame Tuile

Guest Chef: David Burke
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Who knew that cookie batter could be so versatile? Ming's Honey Sesame Tuile is a spreadable, super flexible mixture that can be transformed into a variety of shapes and is the secret behind making restaurant-worthy desserts at home. These paper-thin crispy cookies can be used for everything from decorating a dessert plate to making an edible bowl for ice cream to providing a delicious vessel for savory fillings. After showing how to use the Honey Sesame Tuile to create perfect fortune cookies at home, Ming heads to a company in Queens, New York to see how these prophetic sweets are produced by the millions. Back in the studio, Ming finds an inspired way to pair cookies with champagne when he creates his Tuile Basket for Watermelon Granita. Then Ming gives his take on a classic Italian dessert with an Asian Cannoli. One of the innovators of New American cuisine, guest chef David Burke, stops by the set to put a savory spin on this sweet batter by using it to create a taco shell shaped wrapper to encase his Cold Water Lobster Salad.

SIMPLY MING Episode 308: Cranberry Sweet and Sour Sauce

Guest Chef: Susan Spicer
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The combination of sweet and sour has been one of Ming's favorites for as long as he can remember. His mother made a sweet and sour sauce based on pineapple and rice wine vinegar, but the juxtaposition of sweet and sour can be found in dishes around the globe. Ming's Cranberry Sweet and Sour Sauce is an inspired combination of his mother's original sauce and the addition of the tart flavor of cranberries. Ming first uses it to make Sweet and Sour Pork with Tropical Fruits. Ming heads to a favorite eatery in Boston's South End neighborhood, Tremont 647 where chef Andy Husbands shows his take on the classic flavor combination of sweet and sour. Back in the kitchen, Ming uses the Cranberry Sweet and Sour Sauce on sweet potatoes to cut the richness of his main dish in Seared Calves Liver with Bacon Sweet and Sour Potatoes. To add some freshness and texture to the Chinese classic sweet and sour chicken, Ming makes a Spicy Chicken Paillard with Sweet and Sour Shanghai Noodles. Guest chef Susan Spicer joins Ming in the studio to create her Carrot and Onion-Crusted Scallops with Cranberry Sweet and Sour Sauce.

SIMPLY MING Episode 309: Lemongrass Tzaziki Sauce

Guest Chef: Stan Frankenthaler
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Tzaziki sauce is that wonderful garlicky yogurt and cucumber condiment that accompanies so many Greek dishes. Over the years, Ming has tried and tested numerous variations of the sauce. With the addition of lemongrass, Ming's Lemongrass Tzaziki Sauce makes the miles between Greece and Asia disappear. With the tzaziki Ming creates Seared Salmon with Lemongrass-Tzaziki Tomato Salad. Then, Ming heads to Legal Seafood to see what goes into creating the best salmon fillet. Back in his studio kitchen, Ming makes Grilled Lamb Loin Chops and Eggplant with Lemongrass-Tzaziki and a Shrimp Lemongrass-Tzaziki Dip. Ming welcomes to his kitchen fellow Bostonian, Stan Frankenthaler who helped bring East-West cuisine to New England. Stan makes his Pan-Seared Ponzu Scallops over Herb Salad tossed with Lemongrass Tzaziki.

SIMPLY MING Episode 310: Butter Poaching Technique

Guest Chef: Stan Frankenthaler
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Ming's Butter Poaching Technique proves to be a flavorful culinary 101. This master recipe is a luxurious poaching liquid that turns everything from fish to poultry into a luscious, velvety treasure. It's made out of butter, stock, white wine and aromatics and Ming will use it to bring out the juicy richness in lobster, chicken, and duck. Poaching's wonderful technique offers a slow, gentle approach that produces moist, tender results. Ming creates Butter-Poached Lobster with Herbed New Potatoes, Butter Poached Shrimp with Yuzu-Carrot Purée, and Butter Poached Duck Breasts with Watercress Salad. Then Ming visits Todd English in his restaurant kitchen to see what goes into his Brown Butter and Black Olive-Studded Lamb Loin with Minted Fennel Purée.

SIMPLY MING Episode 311: Preserved Lemons

Guest Chef: Lidia Bastianich
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Lemons preserved in lemon juice and salt are a staple in Moroccan cooking. Their salty, tangy flavor works no matter what the culinary geography is—and Ming customizes this technique by adding lemongrass and jalapeños to add some extra zing to the lemony flavor. Ming uses Preserved Lemons as his master recipe for three dishes that move from East to West: Shrimp Satay with Spicy Preserved Lemon Salsa, Grilled Salmon with Asian Gremolata, and Preserved Lemon Couscous Salad. The mother of Italian cooking in America, Lidia Bastianich stops by to make her Chicken Breast with Preserved Lemon Caper Sauce.

SIMPLY MING Episode 312: Smoked Salmon Mousse

Guest Chef: Emeril Lagasse
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Smoked salmon is usually served up as a classic appetizer with toast points or for breakfast with bagels and cream cheese. In Ming's kitchen, the smoked fish is just a starting point for a spectrum of elegant appetizers. First, he makes the classic appetizer Tea Spiced Smoked Salmon Mousse served up in a ramekin as he did years before for Julia Child, followed by his Rice Paper-Wrapped Scallops, Smoked Salmon with Caviar Crème Fraiche, and Crispy Salmon Duo Maki Roll with Lemon-Wasabi Vinaigrette. Ming visits uber-chef Emeril Lagasse to see what he can do with the Smoked Salmon Mousse mixture. Emeril creates his Smoked Salmon Mousse-Crusted Red Snapper over Sautéed Cabbage and Carrots.

SIMPLY MING Episode 313: Shiso Oil

Guest Chef: Pino Maffeo
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One of the best things the Japanese introduced to America was sushi, but hidden in the sushi was another great gift—shiso. That little green leaf poking out between the pieces of fish, shiso is a wonderful herb that tastes like a cross between basil and mint but with a unique fuzzy texture. Ming's Shiso Oil enables the home cook to bottle shiso's flavor and make these three dishes: Tempura Uni and Shrimp, Fusilli Pasta with Shiso-Tomato Sauce (a take on the classic basil sauce), and Shiso Beef with Spinach Stir Fry. Guest chef Pino Maffeo joins Ming in the kitchen to make Tuna Tartare with Shiso Oil and Nori Chips. Ming heads to Legal Seafood to learn how to select sushi grade tuna like the cut featured in Pino's recipe.

SIMPLY MING Episode 314: Dim Sum Wrappers

Guest Chef: Susanna Foo
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Some of China's smallest treasures are also the tastiest—Dim Sum...those savory little dumplings filled with meat, seafood, and vegetables. And they translate well to western cuisine because they make great hors d'oeuvres. Ming will fill his Dim Sum Wrappers three different ways: Shrimp and Garlic Chive Dumplings, Vegetarian Mushroom Dumplings, and Crispy and Spicy Pork Dumplings. During a trip to Hong Kong, Ming sees how some local masters elevate dim sum into an art form. Back in the states, guest chef Susanna Foo joins Ming to make her Pan Fried Curried Lamb Rolls with Fresh Tomato Sauce.

SIMPLY MING Episode 315: Garlic Lime Aioli

Guest Chef: Seth and Angela Raynor
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If there is one condiment you should always have in your fridge, it's aioli, which is essentially a flavored mayo. It's a great way to add instant flavor to sandwiches, sautéed meats, soups, dressings, and sauces. Ming's master recipe of Garlic Lime Aioli adds a nice hint of flavor to Ming's Pork Burger BLT, a Shrimp Cake with Citrus Salad, and a crispy Spicy French Fry Sandwich. Ming heads to The Food Project where local kids get a chance to learn about agriculture and share their crops with food pantries and sell them at farmers markets. Seth and Angela Raynor stop by the set to make Sautéed East Coast Halibut with Coconut-Kaffir Lime Sauce.

SIMPLY MING Episode 316: Southeast Asian Shrimp Broth

Guest Chef: Norm Van Aken
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If you've ever had Thai food, chances are you've had Tom Yum Goong, their famous spicy shrimp soup, flavored with lemongrass, kaffir lime leaves, galangal, and hot chilies. It's one of Ming's favorites, because there is so much going on, but it all harmonizes. Ming's Southeast Asian Shrimp Broth is the perfect way to deliver those exotic, rich flavors to all kinds of dishes. He'll use it as a poaching liquid for Striped Bass with Leek, Carrot, and Rice Noodle Soup. Ming visits Boston area chef Jae Chung to see how he uses the broth to make a spicy seafood soup. Back in the kitchen, Ming uses the broth as a braising liquid for Coconut-Braised Chicken and Purple Potatoes, and in place of the standard chicken broth in a Thai Basil Risotto with Shrimp. A chef that knows a little something about harmonizing exotic flavors, Norman Van Aken, joins Ming to make his Stuffed Chicken Breasts with Prosciutto, Shrimp and Shiitake.

SIMPLY MING Episode 317: Cilantro Oil

Guest Chef: David Myers
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One of the best ways to keep a big dose of flavor on hand is to infuse oil with your favorite herb or spice. Ming chooses cilantro—the most widely consumed herb in the world and one that qualifies as East West—it's just as important to Latin American cooking as it is to Southeast Asian cooking. Ming makes Black Bean Chicken Fajitas made with mushu wrappers instead of tortillas, Cilantro Aioli with Panko-Crusted Halibut, and Peanut-Free Cilantro Pad Thai as a flavorful alternative to people with nut allergies. Next, Ming heads to The Food Project to meet with urban grower Danielle Andrews to find out a little more about this popular herb. David Myers joins Ming in the kitchen to make his Pepper Crusted Tuna with Avocado and Cucumber.

SIMPLY MING Episode 318: Pate Brisee Pie Crust

Guest Chef: Sara Moulton
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Pate Brisee Pie Crust is a basic pastry dough that can be made in a food processor or by hand in a blink of an eye. Ming will show off its versatility with both savory and sweet recipes—a Lemongrass Crab Quiche, a Foie Gras Leek Tart, and a Five-Spice Apple Pie. This Pate Brisee pie dough is also used for sweet things, and there's no one better at sweetening things up than Joanne Chang, the pastry queen who owns Boston's renowned Flour Bakery. Joanne makes Pate Brisee with a raspberry filling and frosting. Guest chef Sara Moulton joins Ming in the kitchen and makes her Asparagus Parmesan Pastry Rolls.

SIMPLY MING Episode 319: Cranberry Wasabi Horseradish Relish

Guest Chefs: Mary Sue Milliken and Susan Feniger
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Ming's Cranberry Wasabi Horseradish Relish proves that cranberry is a flavor that you'll crave long after Thanksgiving has come and gone. Ming's master recipe is an explosion of flavor and it really packs a punch in dishes such as Pork Pot Stickers, Roasted Pork Loin, and his version of the classic Cubano Sandwich. Then, Ming visits The Victory Garden with gardener Kip Anderson to look at horseradish in its raw form. Back on the set, Mary Sue Milliken and Susan Feniger join Ming to make their Seeded New York Steaks with Cranberry Wasabi Horseradish Relish.

SIMPLY MING Episode 320: Tea-Smoking Technique

Guest Chef: Norman Van Aken
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You don't have to be American or Scandinavian to like smoked foods—the Chinese also have a great food smoking tradition, with an added twist: tea. Tea subtly infuses food with an exotic flavor that works well with everything from poultry to fish. And you can do it right on your own stove. First, Ming will make a very simple tea-smoking mixture and he'll use it to make Tea-Smoked Chicken Breast with Celery Rice, a Tea-Smoked Chicken Club Sandwich, Seared Snapper with Tea-Smoked Shrimp Potatoes, and a Tea-Smoked Duck with Roasted Scallion Sweet Potatoes. Then, Ming visits an authentic tea ceremony in Hong Kong. Back in the studio, Norman Van Aken joins Ming to make Lapsang Souchong Tea and Shallot-Stuffed Salmon.

SIMPLY MING Episode 321: Three-Mustard Vinaigrette

Guest Chef: David Ortiz
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Ming's Mustard Vinaigrette combines four of his favorite flavors: sweet, tart, spicy, and salty. The source of all these flavors is mustard, and Ming blends three kinds into a potent vinaigrette that does triple duty as a salad dressing, a marinade, and a grill sauce. Ming makes his Three-Mustard Vinaigrette followed by Oven Roasted Peppercorn Sirloin with Mustard-Shiitake Salad, Mustard-Roasted Whole Natural Chicken with Potatoes and Mirepoix, and Grilled Mustard Marinated Portobello and Radicchio. Ming heads outside to join Red Sox David Ortiz at Boston's Fenway Park to make Papi's Grilled Three-Mustard Marinated Chicken with Sweet Potato Fried Rice.

SIMPLY MING Episode 322: Chile Ginger Oil

Guest Chefs: Car Talk Guys Ray and Tom Magliozzi
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Ming grew up eating lots of spicy food. His grandfather would douse everything with his homemade chile sauce to see who could really take the heat. Ming's Chile Ginger Oil combines the potent combination of chile and ginger—with it Ming makes Chile-Ginger Chicken and Three Bell Pepper Stir Fry, Chile-Ginger Panko Crusted Wienerscnitzel with Cabbage Slaw, and Chile-Ginger Shoe String Potato and Onion Pancake. Ming recruits Tom and Ray Magliozzi, hosts of one of the country's favorite radio shows, Car Talk on NPR to make Chile-Ginger Chicken Burritos.

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., Contessa Premium Foods, Inc., and Ocean Spray Cranberries, Inc.

SIMPLY MING press materials, interviews, and photography are available by contacting Jennifer Welsh, Publicist, WGBH Boston, 617-300-5470.

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.