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Simply Ming
Simply Ming #CreateTravel

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Ming Tsai

Ming Tsai’s love of cooking (and eating) great food was forged early on while working at his parents’ restaurant, Mandarin Kitchen, in Dayton, Ohio. The award-winning chef and author is the host of public television’s Simply Ming.


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Sushi Rice and White Wine
#625
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."


Hoisin and Tomatoes
#626
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.


Wonton Wrapper/Parsley
#701
The fresh taste of parsley pops alongside Chinese wonton wrappers in this week's helping of SIMPLY MING. To kick off the season, Ming's mother Iris Tsai rules the kitchen, helping him prepare three tasty dishes. First up, Ming and his mother prepare the perfect appetizer, flavorful Shrimp and Parsley Wontons with a Soy-Vinegar Dipping Sauce that will wow your guests. Then, for a spin on a classic dish, they put together a Crispy Wonton and Salmon Napoleon with Parsley-Roasted Garlic Puree. In a nod to Ming's French training, Ming and his mother cook up Asian Pistou Dumplings Simmered in Lime Broth, a hearty, comforting dish that can be prepared all in one pot. Finally, Iris takes over and shows Ming how to make Pork, Shiitake and Parsley Shumai, dumplings bursting with flavor.Guest Chef: Iris Tsai.


Organic Ponzu/Bacon
#702
This week on SIMPLY MING we have two ingredients that are sure to please even the pickiest eater: from the East, Ponzu sauce, a citrus-based sauce with a tangy, yet sweet, flavor and from the West, crispy, satisfying bacon. These sweet and salty ingredients meet in Ming's first recipe, a Bacon-Pineapple Fried Rice, easy to prepare in one vessel and sure to satisfy every craving. Then, Ming shares his recipe for Best Ever Warm Bacon-Mushroom Salad, a delicious variation of the sophisticated French salad of frisee and lardons. Later, Ming combines seafood and bacon in a mouthwatering Ponzu-Glazed Bacon and Shrimp dish. Renowned chef, author and humanitarian Art Smith takes to the kitchen armed with a recipe for a savory Tomato and Ponzu Pie with Bacon Crust.Guest Chef: Art Smith.


Soju/Lemons
#703
This week on SIMPLY MING, Chef Ming Tsai's East-West dishes combine the acidity of lemons with Soju, a mild-flavored, slightly sweet version of vodka that is ideal for cocktails and cooking. Toast to good health with friends after you stir up two drinks that feature a delicate balance between tart and sweet - a Lemon-Soju Martini and a Soju-Citrus Collins. If your guests aren't blown off their seats yet, they will be when they sample Shrimp Balls with a tangy Soju-Tomato dipping Sauce. For a dessert that will end the night on a high note, Buckwheat Crepes with Lemon-Banana Flambe are sure to make everyone's taste buds sing. And later, celebrity chef Susur Lee stops by Ming's studio kitchen, putting the East-West pair to work with his Soju and Lemon Roasted Crusted Wild Salmon. GuestChef: Susur Lee.


Palm Sugar and Cranberries
#704
The sweetness of palm sugar paired with tart cranberries make up the East-West pair in this week's serving of SIMPLY MING. First, Chef Ming Tsai prepares a delicious main course, Roasted Cranberry Glazed Chicken Breast on a Bed of Sweet Potato-Fennel Fricassee. If you're looking for a quick and easy dish, Ming cooks up an all-in-one, Sweet and Sour Pork served over Fried Scallion-Orzo. For a dessert that has just the right balance of tangy, creamy and sweet, Ming serves up a Free Form Cranberry Orange Tart served with vanilla ice cream. Popular celebrity chef Michael Schlow takes the helm in Ming's studio kitchen to create a refreshing spicy and sweet salad, Hamachi Crudo with Cranberry Compote, Jalapeno and Micro Cilantro.Guest Chef: Michael Schlow.


Ginger/Thyme
#705
In a sweet twist, this week's helping of SIMPLY MING starts with dessert, a delicious Ginger-Thyme Cake with Ginger Cream that highlights the East-West ingredient pairing. Next, Chef Ming Tsai cooks up Seared Scallops with Ginger-Thyme Pan Sauce, a recipe bursting with flavor. To enhance these dishes, Ming prepares a Ginger-Thyme Soju Martini. Joshua Viertel, president of Slow Foods USA, joins Ming in the kitchen to put his spin on the East-West ingredients with a Thyme and Ginger Roast Chicken.


Sesame Seeds/Butter
#706
This week on SIMPLY MING, Chef Ming Tsai's East-West dishes combine the smooth, creaminess of butter with the rich, nutty flavor of sesame seeds. These ingredients are first merged in Ming's Sesame Butter Brittle, a delicious treat that gives Ming something to snack on while sharing his tasty recipe for Sesame-Chive Butterfish with Buttered Edamames and Spinach. To finish off the meal, Ming prepares a decadent Sesame Tuile Napoleon with Gingered Apple Flambe that he serves with Vanilla Hemp Ice Cream. Later, renowned chef Charles Draghi visits the kitchen studio to create elegant Piemontese-style Veal Chops with Sesame and Sage Butter.


Coconut Milk/Cranberries
#707
In this week's serving of SIMPLY MING, sweet, smooth coconut milk from the East is paired with tart cranberries from the West. To begin, Chef Ming Tsai prepares a Coconut-Cranberry Chicken Curry that introduces India to Cape Cod through its sweet, tart and spicy flavors. Then, Ming uses a brined pork loin to make succulent Peppered Pork Tenderloin with Sweet and Sour Cranberry-Coconut Sauce. To complete the meal, Ming demonstrates the tricks to preparing the perfect poundcake with his delicious recipe for Coconut-Cranberry Poundcake with Coconut Glaze. And later, Annie Copps, Senior Editor for food at Yankee Magazine puts a fun spin on the ingredient pairing with her Coconut and Banana Freeze Pops with Dried Cranberries.


Tamari/Olive Oil
#708
This week on SIMPLY MING, Chef Ming Tsai introduces tamari, the original soy sauce of Japan, to olive oil, which the ancient Greeks considered to be liquid gold. Using a wheat-free, organic tamari, Ming first prepares a Tamari Marinated Tofu-Cucumber Salad, a perfectly refreshing and safe dish for people with a wheat allergy. Then, putting a spin on a traditionally French recipe, Ming cooks up Asian Ratatouille with Couscous. Later, he prepares a New Style Salmon Sashimi, an understated appetizer sure to wow your guests. Finally, Ming is joined by his parents, Iris and Stephen Tsai, who put the East-West ingredients to work with Tamari Pork and Bell Pepper on Olive Oil-Noodle Cake.


Panko/Dijon Mustard
#709
This week's serving of SIMPLY MING introduces two world travelers, Japan's versatile Panko flakes from the East and Dijon Mustard from the West. To start, Chef Ming Tsai puts a sophisticated spin on chips and dip with his Panko Crusted Eggplant Chips with Dijon-Sour Cream Dip. Rather than making traditional beef meat loaf, Ming uses ground turkey and pork for a mouthwatering Dijon Meat Loaf. Later, Ming plays up the subtle flavor of trout in a Panko and Dijon Crusted Trout on Cucumber-Quinoa Salad. Greg Zaff, creator of the nonprofit SquashBusters - an organization that challenges and nurtures urban youth through the game of squash - puts on his game face while working with SquashBuster's student Rodney to cook up Panko and Mustard Chicken Tenders with Vegetables and Honey-Dijon-Yogurt Sauce.


Organic Soy Sauce/Preserved Lemons
#710
For this week's East-West pairing on SIMPLY MING, Chef Ming Tsai introduces Organic Soy Sauce to the laidback citrus flavor of Preserved Lemons. First, Ming prepares Preserved Lemon-Edamame Tapenade served with Whole Wheat Pita Chips, a nutrient-rich appetizer that will impress your guests. Then, Ming enhances the East-West pair with the intense flavors of chile and garlic in his Lemon Broccolini-Shiitake Sautee with Garlic Chips. Later, Ming reels you in with an enticing Pan Roasted Line Caught Halibut with Soy-Lemon Sauce. Finally, guest celebrity chef Ken Oringer puts the East-West duo to work in his sumptuous Lacquered Pork Belly with Preserved Lemons and Soy Sake Glaze.


Organic Teriyaki/Cream
#711
Organic Teriyaki and Cream are the East-West stars in this week's SIMPLY MING, and they're not just for grilling and coffee. After first preparing more traditional Grilled Teriyaki Tempeh Satays with Garlic Creamed Spinach, Chef Ming Tsai creates a unique flavor pairing with his unconventional Teriyaki Shrimp Alfredo. Later, Ming prepares a robust All-in-One Teriyaki Chicken Stew with potatoes, which he serves over brown rice. And joining Ming in the kitchen is Melina Shannon-DiPietro, Executive Director of the Yale Sustainable Food Project, who creates a fresh, healthy Summer Lettuce Salad with Teriyaki-Red Wine Vinaigrette.


Maitake Mushrooms/Worcestershire Sauce
#712
In this week's helping of SIMPLY MING, Chef Ming Tsai introduces Japan's "dancing mushroom," Maitake, to the popular fermented condiment, Worcestershire Sauce. First, Ming prepares a new take on an Asian classic with a Maitake-Chicken Hot and Sour Soup. Then, Ming mixes things up with Angry and Killer Shrimp and Maitakes on Grits. While preparing a delicious Maitake Brown Rice Risotto, Ming shares his restaurant method for getting risotto ready for a dinner party or guests. And later, Tony Maws, chef/proprietor of Craigie on Main, stops by Ming's studio kitchen, where he puts the East-West pair to work in his impressive Braised Oxtails with Maitake, Caramelized Shallots and Orange.


Sriracha/Greek Yogurt
#713
This week's helping of SIMPLY MING merges the heat found in Sriracha with rich, smooth Greek Yogurt. For a dish that has the perfect balance of flavor, Chef Ming Tsai pairs his East and West ingredients to prepare Chile Grilled Shrimp Satays with Ginger-Yogurt Fennel Salad. Ming also offers up a delicious vegetarian option - Panko Eggplant with Chile-Yogurt Salsa. Later, Ming gives tacos a Greek twist with his Best Ever Lamb Tacos with Chile-Tzatziki. Billy Starr, founder and executive director of the Pan-Massachusetts Challenge, pays a visit to Ming's kitchen studio where he impresses everyone with his Open-faced Grilled Naan Sandwich topped with Grilled Chicken Tikka Masala, Grilled Zucchini, Summer Tomatoes, Feta Cheese and Sriracha Hippy-Shake.


Cranberry-Lemongrass Sauce
#714
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.


Ginger Syrup
#715
When fresh, ginger can transform any drink or meal into a refreshing and unique dining experience. Using the popular root, Ming develops a master recipe for delicious and versatile Ginger Syrup. According to Ming, Ginger Syrup can substitute for the more common corn variety adding a special zing wherever it's used. Ming creates a new twist on a standby favorite, beef and broccoli, with his Ginger Beef and Leeks, and serves up a Blue Ginger Gimlet, by far the most popular drink at his restaurant. Best-Ever Ginger-Limeade and comforting Glazed Chicken Thighs and Carrots completes the menu. Guest chef Michael Schlow of Boston's Radius and Via Matta uses the master recipe to create Chilled Shrimp and Cucumber Salad with Sweet and Spicy Ginger Vinaigrette.


Ponzu-Soy Vinaigrette
#716
Ming's Ponzu-Soy Vinaigrette makes for a great marinade, sauce, or dressing. Made with citrus, ponzu is wildly popular in Japanese cuisine. It's also incredibly versatile, as Ming demonstrates with his Oven-Roasted Swordfish with Lentil de Puy Salad and Grilled Ponzu-Marinated Chicken with Orzo Risotto. In addition to the risotto, Ming re-interprets another Italian favorite, carpaccio, by using broiled shrimp. Then, Ming pays a visit to Marco in Boston's North End, where chef Marc Orfaly shows him the traditional preparation for carpaccio. Back in the studio, guest chef Patricia Yeo of Ginger Park Kitchen + Bar in Boston makes a tantalizing Whole Fried Fish with Sizzling Lime-Ponzu Sauce and Pineapple Fried Rice.


Tempura & Aioli
#717
Part of Ming's charm is his ability to re-work a classic into something that is completely unique while remaining familiar. East meets West as Ming prepares three different versions of two popular master techniques that complement each other perfectly: crispy, fried tempura from Japan and garlicky, smooth aioli from France. Then, Ming goes on to prepare dishes that combine the two: Colossal Shrimp Spiced Tempura with Lemongrass Aioli, Tomato and Mozzarella Basil Tempura with 3-Vinegar Aioli, and Chicken Breast Spiced Tempura with Sambal Aioli. Special guest and master sommelier Andrea Immer Robinson joins Ming in the studio to discuss the best wine pairings for each dish, and prepares her Seafood Tempura with Sesame Aioli.


Chocolate Mousse
#718
Chocolate. The power of one word can make knees weak and mouths water. Ming reinterprets one of the world's most beloved recipes -Chocolate Mousse - by infusing it with strong, brewed coffee and exotic vanilla. He uses this master recipe to make three sweet treats, a Chocolate Mousse Napolean, Chocolate Mousse Sundae, and a Warm Double Chocolate Mousse Cake. Then, Ming heads to the home of cookbook authors Sheila and Marilyn Brass to get a special lesson in the fine art of baking with chocolate. Back in his studio kitchen, Ming welcomes French chef Hubert Keller of Fleur De Lys in San Francisco who steps to the chocolate challenge with style when he creates an outrageous Chocolate Mousse "burger!"


Master Sushi Roll
#719
Sushi is a Japanese specialty enjoyed all over the world, and is particularly popular here in America. Ming shares the basics of this simple and healthy specialty, and develops a Master Sushi Roll: this includes three different varieties of Nigiri made with Tuna, Striped Bass, and Ribeye, and two handrolls made with Tea-Smoked Salmon and Avocado and Grilled Shrimp Salad. Ming also creates two Maki Sushi made with Grilled Vegetables, Tea-Smoked Salmon and Cucumber. A Hot Sushi Cake with Spicy Tuna Poke completes the tasting platter. Ming heads over to Oishii restaurant in Boston, MA, to learn different tricks of this century-old practice. Back in the studio, guest chef Beau MacMillan of elements restaurant in Arizona uses Ming's master recipe to create Seared Scallops with Maitake Ginger Garlic Cream and Rice.


Ginger-Kiwi-Jicama Salsa
#720
East meets West when Ming rolls two of his favorite international flavors - Mexican and Asian -into a crisp and delicious Ginger-Kiwi-Jicama Salsa. The salsa is a perfect accompaniment to Ming's Tropical Glazed-Black Vinegar Pork Spareribs - the ideal meal to remember summer, as the days grow shorter and colder. After making his Chicken "Moo shu-quitos" with Salsa in the studio, Ming heads off to Maria and Ricardo's Tortilla Factory in Canton, Mass. where he learns the ins and outs of perfecting tortillas as well as mooshu wrappers. Back in the studio, guest chef Jasper White provides his own interpretation of Ming's master recipe with a Scallop and Maine Shrimp Seviche.


Master Crepe
#721
A crepe is a very thin pancake, and a perfect complement to all things sweet and savory. Ming uses his master recipe to make a thin and fluffy crepe to create the Egg McMing, as well as a rich Seafood Crepe. For dessert, a Ginger-Orange Crepe Flambe has a fresh, sharp sweetness to it. While visiting Beijing, Ming tours a neighborhood restaurant to see how the locals paint an Asian twist on this classic French recipe. Guest chef Eric Ripert visits the studio to create his Smoked Salmon, Creme Fraiche and Herb Crepes, ideal for brunch.


Kung Pao Sauce
#722
In Chinese cuisine, Kung Pao Sauce is a classic way to dress up vegetables, beef, chicken, and fish. Joined by two very special guests, Iris and Stephen Tsai (better known as "Mom & Pops"), Ming creates Kung Pao Chicken and Kung Pao Clams and Pork using his master recipe. Peppercorn Tuna on Kung Pao Bok Choy Fondue combines the tender taste of the tuna with the rich fondue. On a special remote in China, Ming visits a famous restaurant district in Beijing to ensure that he is creating his Kung Pao Sauce in the most traditional way. Back across the ocean in the studio, Mom Tsai prepares her delicious Kung Pao Prawns.


Sesame Paste
#723
Sesame in all forms is a common ingredient in Asian cuisine, and a sesame paste could almost be considered a Chinese version of peanut butter. Ming concocts a master recipe for Sesame Paste and creates Chicken-Cucumber Noodles and Sesame-Orange Pork Rice Noodles. While in Beijing, Ming visits with restaurateur Frank Chang to learn more about Chinese hot pot. After that, special guest Chef Ken Oringer visits his good friend Ming in the studio to prepare a Two-Hour Egg with Spinach, Asparagus, and Sesame Paste.


Clementine Marmalade
#724
Ming's master recipe for his Clementine Marmalade is a delicious way to introduce the sweet taste of citrus to a dish. The marmalade perfectly complements Ming's Braised Lamb Shank, and makes a succulent addition to the spiciness of Grilled Sausage in Edamame Stew. While in Beijing, Ming visits a restaurant to see how the locals incorporate citrus into their mouth-watering orange-flavored beef. In the studio, Ming makes a Grilled Pork Belly Sandwich, and is joined by guest chef Kirk Avondoglio of Perona Farms, who uses the master recipe to whip up a Spice-Rubbed Salmon with Radicchio Slaw and Clementine Marmalade.


Master Doughnut Recipe
#725
Ming can find the gourmet appeal in the simplest of treats - even the doughnut, which he has perfected with his own Master Doughnut Technique. Doughnuts become positively decadent as Ming makes Doughnut Holes with Ginger Whipped Cream and a Warm Eclair Sundae. Ming makes a pilgrimage to the hallowed halls of the Dunkin' Donuts test facility, where Executive Chef Stan Frankenthaler shows him the real deal behind their legendary doughnuts. Special guest chef Govind Armstrong of Table 8 in Los Angeles joins Ming back in the studio, where he creates an indulgent dessert: Coffee & Doughnuts. Suddenly, those white, powdered doughnut holes from the supermarket lack their usual appeal.


Citrus-Mint Syrup
#726
Mint is no longer a mere partner to lamb; Ming's Citrus-Mint Syrup is perfect for meat as well as seafood. Ming's master recipe is used for Seafood Lumpias, similar to a springroll, Pan-Seared Pepper Lamb Satays, and Blackened Scallops with Carrot Salad. The celebration of mint continues as Ming visits a bar in Boston to see how muddling mint for drinks can add an intense dollop of fresh flavor. Special guest chef Geoffrey Zakarian visits the studio to honor Ming's master recipe with his Sea Scallop Cru with Rosemary Honey Essence and Sea Bean Salad.


Tamari & Chipotle Chiles
#801
Guest Chef: John Besh.You can't beat today's SIMPLY MING intersection of East and West -Tamari and Chipotle Chiles. With its big dose of umami, that elusive flavor, Ming works wonders from both sides of the globe with his Broiled Chipotle-Tamari Chicken Wings with Zucchini Sticks, Tamari Slow Braised Chipotle Pork Stew, and his Seared Scallops with Chipotle-Soy Syrup and Sweet Potato-Onion Homefries. Finally, from deep in the heart of New Orleans, Chef John Besh takes Ming's master pair down south to make Tamari-Chipotle Glazed Alaskan Kin Salmon with a Chipotle Vinaigrette Salad.


Chinese Tea & Mint
#802
Guest Chef: Susur Lee.Tea, who doesn't love it? But the tea of Asia combined with the fresh mint tea of the Middle East is a pair that is sure to please. If you've ever had a black tea flavored with mint, you know the two flavors harmonize really well. So on today's SIMPLY MING, Ming reaches out to the flavors of Asia and the Middle East as he creates Tea Smoked Split Chicken with Mint Pesto, Tea Braised Lamb Shoulder with Mint Salad, and to wash it down, his Best Ever Mint Iced Tea and "Soju Sweet Tea". Finally, an old friend and great chef, Susur Lee will pay Ming a visit and dessert with his Jasmine Tea and Mint Chocolate Mousse.

<< previous 30 | 181-210 of 261 | next 30>>


 

What are you having for dinner tonight? If you’re getting tired of the same ingredients, then tune in to Simply Ming, as Emmy Award–winning chef Ming Tsai dishes up easy solutions to having East-West food on the table in almost the same amount of time it takes to order out.

By using one of his simple master recipes to create a variety of meals—either the casual bite or a menu worthy of a dinner party—you can have a flavorful dish in half an hour.

The series furthers Ming’s mission of providing viewers a simple, straightforward approach to mastering East-West cooking. By crafting dishes from the show’s master recipes, anyone can keep dining at more home interesting and fun all week long—whether you are a beginner in the kitchen or an experienced chef.

Join Ming Tsai as he shares time-saving tips and mouthwatering recipes, all while helping you make the most of your time in the kitchen.

Distributed by: American Public Television (APT)


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