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Simply Ming
Simply Ming #CreateCooking

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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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Lemongrass/Extra Virgin Olive Oil
#511
Lemongrass is an East ingredient that has a big lemon flavor without the acidity. When paired with Extra Virgin Olive Oil you have a flavor combination that is sure to please the palate. Ming uses lemongrass and EVOO to create two "All-In-One" dishes: Lemongrass Capellini with Clams and Broccoli Rabe, and Lemongrass Marinated Chicken Breasts with Couscous. Rounding out the meal is a simple Arugula Salad with Lemongrass Pecans. Guest Chef Todd English invites us to his NYC apartment where he prepares Olive Oil Braised Lobster with Lemongrass and Charred Corn.


Star Anise/Oranges
#512
Star Anise, the fragrant Chinese spice, and Oranges, one of the most widely consumed fruits in the US, is an aromatic East-West ingredient pairing that proves to be very versatile. Ming prepares "All-In-One" Braised Short Ribs with Root Vegetables and Orange Roasted Squab with Star Anise Orange Syrup. Very special guest chef (and Ming's Mom!) Iris Tsai visits the studio to make her tasty "All-In-One" Red Roasted Pork Belly with Black Mushrooms and Carrots.


Chinese Fermented Black Beans/Butter
#513
The briny pungency of Chinese fermented black beans coupled with the creaminess of butter makes for the perfect East-West pairing. Ming uses these ingredients to make Grilled Rib Eye with Black Bean Compound Butter and Haricot Verts Black Bean-Almondine. Ming also creates an "All-In-One" meal of Wok-Stirred Scallops and Zucchini with Black Beans. Guest chef Hubert Keller, Chef/Owner of Fleur de Lys, welcomes Ming to his San Francisco home where he prepares Steamed Clams and Chives with Fermented Black Bean Sauce.


Tofu/Parsley
#514
Tofu, one of the most versatile ingredients in the Eastern world, is paired with the Western basic, parsley, to create three "All-In-One" dishes. In this episode, Ming prepares a healthy Layered Salad with Green Goddess Tofu Dressing and uses firm tofu for a Tofu Greek Salad. Ming also makes a flavorful Crispy Tofu and Parsley-Tomato Lavosh Wrap. Guest chef Ken Oringer, owner of Clio and other Boston restaurants, visits the studio and infuses his style into this East-West pair when he creates an "All-In-One" Malaysian Curry Noodle Hot Pot.


Hoisin/Cranberries
#515
Hoisin and cranberries are the East-West ingredients used to boost flavor in Ming's recipes this week. This pair adds the right balance of sweet and tart to any dish. In the kitchen, Ming uses this master pair to create a bbq sauce that adds an Asian kick to a Southern favorite with his Oven-roasted Pork Ribs. Ming also fixes an "All-In-One" Cranberry-Hoisin-Chicken-Rice, a quick and simple dish that is sure to become a family favorite. Very special guest chef (and Ming's Dad!) Stephen Tsai visits the studio to share his version of a traditional Chinese noodle dish, Ja Jian Mien.


Ginger/Cream
#516
This week, Ming shows us that ginger and cream aren't just for dessert. Ming demonstrates how these two elements can be used in three savory "All-In-One" dishes. Ming prepares Sweet Potato Pot Pie.. .a vegetarian delight! Ming also makes Chicken and Sweet Potato Pot Pie. Leftovers are used to prepare Sweet Potato Ginger Soup. To satisfy his sweet tooth, Ming makes a quick and delectable dessert, Ginger Tapioca Brulee. Guest chef Joanne Weir, host of Joanne Weir's Cooking Class on PBS, invites us to San Francisco where she whips up a delicious Ginger Ice Cream with Chocolate Covered Almonds.


Thai Lime Leaves/Shallots
#517
In this episode, Ming's menu consists of the East-West duo Thai lime leaves and shallots. In the kitchen, Ming prepares an "All-In-One" Thai Seafood Soup. In addition to the soup, Ming makes flavorful Lime Leaf Shrimp Satays. Forget the traditional buffalo chicken wings -Ming puts his spin on the tasty favorite when he makes Crispy Chicken Wings with Lime Leaf Shallot Chile Sauce. Guest chefs Clark Frasier and Mark Gaier, chef/owners of Arrows in Ogunquit, ME, visit Ming's kitchen to try their hands at using the East-West ingredients. Clark and Mark create a delicious Crispy Shiitake Mushroom Lime Leaf and Shallot Salad. This recipe is perfected with Mango Lettuce and Lime Shallot Clear Dipping Sauce.


Wasabi/Avocado
#518
Wasabi and avocado, a mainstay of sushi rolls, are the East-West ingredients worked into Ming's recipes this week. In the kitchen, Ming shares recipes that reflect his former apprenticeship under a great Sushi master in Japan. First up - Ming prepares an enticing Scallop Yakitori with Wasabi-Avocado Dip. He also puts together an easy "All-In-One" dish, Flashed Salmon with Wasabi and Avocado, along with Wasabi-Avocado Ahi Tuna Dome. Finally, Jasper White, chef/owner of Jasper White's Summer Shack, visits the studio to make a delicious Kobe Beef and Lobster Tail with Fresh Wasabi Root, Garlic and Avocado.


Chinese Mustard/Potatoes
#519
This week, Ming adds spice to the average potato by pairing with Chinese mustard for his latest East-West combo. These ingredients provide unique and flavorful recipes that are sure to leave you satisfied. In the kitchen, Ming creates Mustard Roasted Chicken on Potato-Fennel Fondue and Potato-Mustard Crusted Trout, followed by Creamy Mustard Stuffed Potatoes. Guest Gordon Hamersley, chef/owner of Boston's Hamersley's Bistro, tries his hand at the East-West ingredients creating Spicy Shrimp and Potato Salad with Chinese Mustard Greens.


Sesame Oil/Balsamic Vinegar
#520
Sesame Oil and Balsamic vinegar may seem like an unlikely East-West pairing, but Ming shows us how these two ingredients can create both appetizing and distinctive dishes. This time around, Ming makes Sesame-Grilled Eggplant and Red Bell Pepper Carpaccio with Whipped Tofu and Sesame-Crusted Goat Cheese with Cranberry-Balsamic Syrup. Ming also prepares a Sesame Tuna Salade Nicoise. Guest chef Michael Chiarello of Entertaining with Michael Chiarello, and Napastyle invites us to his home in Napa where he creates a flavorful Honey and Balsamic Glazed Salmon Spiral with Sesame Orange Spinach.


Sake/Black Pepper
#521
The clean zing of sake works well with the rich heat of black pepper. These East-West ingredients show their versatility in Ming's recipes. In the kitchen, Ming creates Broiled Black Peppered Sake Marinated Salmon and Zucchini Spaghetti and Sake-Black Pepper Mussels. For something sweet, Ming cooks up a Sake Pineapple Upside Down Cake with Black Pepper Ice Cream, a unique and delicious dessert. Guest chef Frank McClelland, chef/owner of Boston's L'espalier and 2007 James Beard Award Winner, visits the studio to make Kep's Free-For-All Summer Salad using this week's East-West pairing.


Ginger/Dried Cranberries
#522
Ginger and dried cranberries are two flavors that compliment each other well. Ming uses these East-West ingredients to add zest into the meals prepared this week. In the kitchen, Ming makes two easy "All-In-One" entrees. First up - Braised Ginger-Cranberry Duck "Cassoulet" made in a slow-cooker and then one of Ming's favorite dishes, a Cranberry-Turkey Fried Rice. To spice up the traditional chocolate chip cookie, Ming combines the two East-West ingredients to make Ginger-Cranberry Chocolate Chip Cookies! Guest chef and Master Sommelier Andrea Immer Robinson invites us to her Napa home where she uses Ming's East-West ingredients to create Pork Tenderloin with Pinot Noir Reduction.


Thai Basil/Parmigiano-Reggiano
#523
In this episode, Ming's menu showcases the East-West duo of Thai basil and Parmigiano- Reggiano. The versatility of these ingredients is shown when Ming makes Polenta Satays with Thai Basil Pesto and an "All-In-One" Thai Basil-Shrimp Orzo Risotto. Ming also pairs these dishes with a simple "All-In-One" Tomato-Thai Basil Panzanella Salad. Guest chef Jody Adams of Rialto in Cambridge, MA visits the studio to make Veal Cutlets with Parmigiano-Reggiano and Thai Basil.


Thai Bird Chiles/Maple Syrup
#524
Thai bird chile, the pepper that gives much of Asian cooking its heat, is paired with sweet maple syrup to create Ming's East-West recipes this week. In the kitchen, Ming updates his childhood favorite, Piggies-In-A-Blanket, with a touch of spicy heat. For a flavorful "All-In-One" dish, Ming prepares Pork Belly Claypot. Then, using the East-West pair, Ming creates a delicious dessert, Maple Spice Cake with Maple-Thai Bird Cream. Guest chef Corinne Trang, author and food stylist, visits the studio and infuses her style into the East-West ingredients when she creates Grilled Shrimp with Sweet and Spicy Asian Mango Salsa.


Five Spice/Chocolate
#525
In this episode, Ming uses five-spice powder and chocolate to add an exotic flair to his recipes. Ming uses these East-West ingredients to make Crispy Duck with Five Spice Mole. To satisfy your sweet tooth, Ming prepares a delicious and easy dessert, Chocolate Five Spice Flourless Cake. Then, Ming visits world-famous chocolatier Jacques Torres at his Soho chocolate factory where Jacques uses the East-West ingredients to create a spicy chocolate drink!


Black Lychee Tea/Brown Sugar
#526
This week Ming combines the satisfying flavors of black lychee tea and brown sugar for his recipes. In the kitchen, Ming creatively uses a foil-lined wok as a smoker for his Tea Smoked Brown Sugared Salmon. He also cooks up an appetizing Caramelized Tea-Coated Butterfish with Scallion Couscous, which is followed by a refreshing, cool treat-Black Lychee Tea Granita. Very special guest chef (and Ming's Mom!) Iris Tsai visits the studio to create her tasty "All-In- One" Pan Fried Duck Breast.


Thai Basil/Butter
#601
Savory Thai Basil is combined with smooth, creamy butter for the premiere episode of SIMPLY MING's sixth season. Chef Ming Tsai creates this East-West pairing for three recipes that take Italian food much farther East. First, Ming simplifies dinner with an all-in-one recipe - Sweet Potato Ravioli with Basil-Brown Butter, an easy dish that uses wonton skins for the ravioli shells. Later, Ming travels to Miami, where renowned Chef Michelle Bernstein puts her East-West spin on the key ingredients, cooking up Thai Basil and Butter Prawns. Back in his studio kitchen, Ming dishes out a Creamy Thai Basil Polenta. For dessert, a sweet and savory Thai Basil-Blueberry Crumble combines the East-West duo.


Coconut/Molasses
#602
The robust sweet flavor of molasses, a versatile, yet underused, western ingredient, is paired with rich coconut milk for this week's serving of SIMPLY MING. Chef Ming Tsai demonstrates an East-West dish with a hint of sweet and sour from molasses and lime juice - Coconut Braised Chicken with Carrots. In his travels to Chicago, Ming visits Chef Rick Bayless in the test kitchen at Frontera Grill. There, Rick takes the two ingredients and combines them in his dish of Sea Scallops with Roasted Tomato Coconut Cream. Back in the studio kitchen, it's time to cook up some sweets. Ming makes a luscious Coconut Cake with Molasses Frosting and a rich, comforting Molasses-Tapioca Pudding.


Ponzu/Cranberries
#603
The tangy flavors of ponzu from the East and cranberries from the West pack a big punch in this week's SIMPLY MING recipes. In the studio kitchen, Chef Ming Tsai makes a Cranberry Shrimp Ceviche, an easy appetizer that balances citrus with the sweetness of jicama and coconut. Ming combines the ingredient duo in one pot to stir up Fried Duck Tossed in Ponzu-Cranberry Sauce. Then, Ming takes everyone's favorite baby back ribs to a whole new level with his ginger, ponzu and cranberry glazed Sweet and Sour Spare Ribs. Later, Ming is joined by Tom Colicchio, who demonstrates his Top Chef skills with a Cranberry-Ponzu Poached Salmon.


Ginger/Lemons
#604
Chef Ming Tsai introduces a dynamic East-West duo - the spicy-sweet flavor of ginger combined with the zest of lemons. In the SIMPLY MING studio kitchen, Ginger Lemon Chicken with Ginger Wild Rice proves to be a simplified supper that can be made from start-to-finish in one roasting pan. Next up, an elegant, healthy dish that is sure to please - Steamed Ginger Dover Sole with Lemon-Cucumber Carpaccio. Later, Ming is off to Miami where professional golfer Annika Sorenstam puts the East-West ingredients to work in her Gravlax and Lemon-Fennel Salad. Back in the studio kitchen, Ming cooks up a sweet Ginger-Lemon Semolina cake, a tort so tasty kids will want it as their birthday cake.


Hot Water Dough/Shallots
#605
The simplicity of hot water dough combined with the French ingredient, shallots, makes a delicious combination of East-West flavors for this week's SIMPLY MING dishes. Chef Ming Tsai whips up Shallot Pancakes, his version of the Chinese classic scallion pancakes. For an all-in-one dish, Ming prepares a Bacon Cheeseburger and Shallot Bing that's hard to resist! Putting a spin on one of his favorite childhood foods, Ming uses the East-West flavors to create another all-in-one meal, Shiitake and Shallot Bing. Very special guest chef (and Ming's Mom!) Iris Tsai visits the studio kitchen to make her tasty Pork Stir-Fried Bing.


Lychees/Champagne
#606
The sweet tropical fruit lychee is paired with bubbly champagne in three recipes for this week's serving of SIMPLY MING. Putting a spin on the perfect cocktail, Chef Ming Tsai makes Best Ever Kir Royal with Champagne-Honey Granita. Then Ming combines the ingredient duo in one pot to create Seared Scallops in Lychee Champagne Butter Sauce that tastes just as impressive as it sounds! Ming pairs the meal with a Warm Chicken Spinach Salad with Champagne-Honey Vinaigrette, a great all-in-one dish that is loaded with flavor but low in calories. In his travels to Chicago, Ming visits one of America's top pastry chefs, Gale Gand, to watch her combine the East-West pair into a simple and elegant dessert, Moscato Sorbetto with Lychees and Lime.


Tamari/Hot Pepper Sauce
#607
The mellow flavor of tamari soy sauce and fiery hot pepper sauce are the dynamic East-West duo in this week's SIMPLY MING recipes. Adding a twist to Buffalo New York's famed wings, Chef Ming Tsai creates Hot and Spicy Wings with the East-West pair. Then, Ming makes the Best Bloody Mary Ever by kicking up the flavor with a knockout recipe. Later, Ming is off to Miami to cook at sea with groundbreaking Florida chef, Norman Van Aken, who uses the East-West combination to make Snapper Escabeche Tacos. Back in the kitchen studio, Ming simplifies dinner with an all-in-one recipe - Tamari Marinated Spicy Tofu and Broccoli Stir Fry, a healthy dish that will keep your family coming back for more!


Star Anise/Cranberries
#608
Star Anise and cranberries make a savory and sweet East-West pair in this week's helping of SIMPLY MING. Chef Ming Tsai prepares an all-in-one Cranberry Red Roast Braised Pork Shoulder, a twist on the classic Chinese red roast preparation. Proving no meal is complete without dessert, Ming creates a Hot Apple-Cranberry Sundae that will make you forget about the traditional chocolate sauce! Then Ming shares a recipe that can double as a breakfast pastry or dessert when he makes a Cranberry-Asian Pear Star Anise Cake. Guest chef and renowned mixologist Tony Abou-Ganim visits the studio kitchen and uses the East-West flavors to prepare Fenberry Cobbler, Ming Martini and Cranberry Sparkler, a fabulous assortment of cocktails!


Madras Curry/Olives
#609
Madras Curry and Olives may seem like an unlikely pair, but this East-West duo works well together in this week's SIMPLY MING dishes. In the studio kitchen, Chef Ming Tsai makes an all-in-one Eggplant-Olive Tapenade with Pita Chips, an easy appetizer that you will want to make every time you entertain! Ming combines the ingredient pair in one pot to create a deeply-flavored Roasted Curry Chicken with Olive Orzo Stuffing. In his travels to Chicago, Ming visits Rick Tramonto of Cenitare Restaurants LLC, who puts his spin on the East-West ingredients, cooking up Madras Curry Chicken Paillard with a Green Olive and Preserved Eggplant Panzanella. Back in the studio, Ming prepares Seared Curried Butterfish with Warm Olive Chutney, a version of one of Blue Ginger's most popular entrees.


Edamames/Olive Oil
#610
The buttery flavor of edamame pairs wonderfully with olive oil for the delicious East-West recipes featured in this week's helping of SIMPLY MING. Chef Ming Tsai prepares Steamed Edamames tossed with Olive Oil, Lemon, and Sea Salt - a snack that will keep you coming back for more! For an all-in-one dish, Ming uses the ingredient duo to make Chicken Fusilli with Edamames and Shiitakes. Later, Ming demonstrates another variation of the East-West pair when he prepares Olive Oil Poached Salmon with Edamames in one dish. Guest chef and host of PBS's Made in Spain, Jose Andres, visits the studio kitchen and uses the ingredients to prepare Gazpacho with Edamame, Jamon and Sherry Vinegar.


Chile Oil/Sweet Potatoes
#611
Sweet potatoes and chile oil make for a sweet and spicy East-West duo in this week's SIMPLY MING recipes. Chef Ming Tsai makes an all-in-one Chile Chicken with Sweet Potato Tamale. Then, Ming's off to Miami to cook with one of Florida's favorite chefs, Michael Schwartz, who uses the East-West combination to make Grilled Sweet Potatoes with Celery Salad, Toasted Walnuts and Chile Oil Vinaigrette. Back in the studio kitchen, Ming makes Sweet Potato Fries with Chile Aioli, his all-in-one version of fries that will make you forget about traditional French fries! Later, Ming shares a recipe that is perfect for a brunch buffet, a Spicy Sweet Potato and Sausage Frittata prepared in one skillet.


Soba Noodles/Pancetta
#612
Japanese soba noodles are paired with flavorful Italian pancetta in three recipes for this week's serving of SIMPLY MING. Putting a spin on the Italian classic, Chef Ming Tsai makes a deeply-flavored Soba Noodle Carbonara. Then, Ming creates all-in-one Soba Noodle-Shrimp Pancakes, a delicious meal that is sure to please! Sharing his version of a traditional Japanese soup, Ming uses one pot to cook up Soba Noodle Soup. Guest chef Michel Richard, chef/owner of Citronelle in DC visits the studio and uses the East-West flavors to make Beet Soba Bolognese.


Dashi/Parsley
#613
Dashi and fresh parsley are two important East-West ingredients that are used in this week's SIMPLY MING dishes. Chef Ming Tsai makes a simple Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip, a delicious all-in-one dish that can be served as an appetizer or entree. In his travels to Chicago, Ming visits Shawn McClain, chef of Custom House, to watch him combine the East-West pair into Steamed New Zealand Greenshell Mussels with Dashi, Fresh Ginger, and Parsley. Back in the kitchen studio, Ming prepares two all in one dishes, a hearty Dashi Braised Lamb with Parsley Salad and a simple Miso-Parsley Poached Sole.


Lemongrass/Cream Cheese
#614
The citrus herb lemongrass is paired with mild-tasting cream cheese for the delicious East-West recipes featured in this week's helping of SIMPLY MING. Chef Ming Tsai kicks things off by preparing a Creamy Risotto with Baby Shrimp and Bok Choy. For an updated version of a Chinese restaurant classic, Ming comes up with an all-in-one Lemongrass Lobster Rangoon. Proving no meal is complete without dessert, Ming prepares an all-in-one Lemongrass Cheese Cake. Guest chef Elizabeth Falkner, chef/owner of Citizen Cake in San Francisco, visits the studio to make Soft Shell Crabs, with Lemongrass and English Pea Pancakes, a delicious East-West recipe!

<< previous 30 | 181-210 of 301 | 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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