Simply Ming

About The Show:

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.

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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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Master Chicken Broth
#103
Ming Tsai introduces a twist on a classic this week with Ming’s Master Chicken Broth, infused with star anise, ginger and soy sauce. Ming cleverly enhances the Western staple with Chinese flavors to create unique dishes such as Ginger-Poached Chicken Breast, Hot and Sour Shrimp Soup, and Lemongrass-Coconut Chicken Soup. Well-known chef Michael Lomonaco arrives as Ming’s guest, and together they stir up Shrimp and Vegetable Risotto.

Bittersweet Chocolate Ganache
#109
Indulge your chocolate craving with Ming as he prepares his decadent master recipe for Bittersweet Chocolate Ganache. Using this sublime sauce as a base, Ming then creates Warm Chocolate Soufflé Cakes with Cardamom Cream, Bittersweet Chocolate Pots De Crèmes and an amazing Asian Banana Split. Guest Pastry Chef Francois Payard prepares a tempting Chocolate Pastilla.

Five-Spice Chile Tea Rub
#114
This aromatic Five-Spice Chile Tea Rub adds a lovely smoky flavor and a spicy peppery bite to hearty winter meals. Using this delicious master blend, Ming creates a Tea Rubbed Beef Sirloin with Country Mash, Tea Braised Lamb Stew with Root Vegetables, and a Tea Rubbed Salmon with Scallion Lemon Rice. At the Japanese market Kotobukiya in Cambridge, Massachusetts, Ming instructs viewers on how to select the perfect loose tea leaves to make this rub. Then, guest chef Chris Schlesinger joins Ming and uses the master blend to make Chile Tea-Crusted Grilled Giant New Bedford Scallops with Aromatic Mango Slaw and Lime.

Butter Shortbread Dough
#120
Ming's amazing Butter Shortbread Dough creates cookies that are simultaneously rich, sweet, crisp and a melt-in-your-mouth experience. Easy to make and then freeze for perfect cookies anytime, this master dough can be baked alone or with Ming's flavorful additions. Blending spices, chocolate, or nuts with this sweet buttery dough, Ming turns out delicious confections like Five Spice Shortbread, Double Chocolate-Ginger Shortbread, and Caramel Macadamia Nut Crunch Cookies. He is then joined by guest chef Tricia Karter from the Dancing Deer Baking Company, who prepares two uniquely-flavored treats: Pepita Lemon Cranberry Shortbread and Parmesan with Pinenuts~

Tropical Fruit Salsa
#124
Tantalizing the taste buds, Ming elevates the traditional concept of salsa for a luscious dessert creation, Tropical Fruit Salsa. To learn more about how to pick the perfect fruit, Ming takes viewers to the Verrill Farms in Concord, Massachusetts, to see how melons are grown. Back at the studio, Ming makes a delightful Tropical Fruit Yogurt Parfait, Tropical Fruit Granita and Frozen Tropical Fruit Martinis. Then, guest chef Ana Sortun prepares the exotic Shredded Phyllo with Sweet Cheese and Tropical Fruit Salsa.

Five-Herb Vinaigrette
#126
The light nutty flavor of grape seed oil is expertly blended together with complex flavors of dried spices to create Ming's signature vinaigrette. At Verrill Farms in Concord, Massachusetts, Ming shares the secrets of growing these five special herbs. Then, showing off the versatility of this magnificent sauce, Ming makes a Marinated Tomato Salad with Sesame-Crusted Goat Cheese, Warm Rock Shrimp and Celery Root Salad, and Wok-Stirred Mushroom Salad. Guest chef Jody Adams uses the flavorful sauce to prepare Grilled Pork Tenderloin marinated in Ming's Five-Spice Herb Vinaigrette with Grilled Red Onion and Sweet and Sour Grilled Peaches and Spinach Salad.

Curry Tea Rub
#201
Ming Tsai kicks off the second season of Simply Ming with a once in a lifetime culinary expedition to South Africa with lifestyle guru and native Colin Cowie. First, Ming is in the studio to create his Curry Tea Rub – an exotic mix of fruity blackberry-tea and curry powder. 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.

Shrimp Mousse
#202
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 4 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 Pépin 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.

Citrus Herbal Tea Rub
#203
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.

Spicy Black Bean Aioli
#204
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.

Jasmine Caramel Sauce
#205
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.