Simply Ming - Season 1

Simply Ming


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Episode Guide

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    A favorite at Blue Ginger, Ming Tsai's savory Black Pepper Garlic will add a wonderful kick to a variety of dishes. Perfect with seafood, Ming takes viewers to the Blue Ginger kitchen and prepares his signature Black Pepper Garlic Lobster. Back in the studio, Ming makes a Pan Seared Sirloin with Melted Black Pepper and Garlic Napa Cabbage, and a Broiled Stuffed Eggplant with Black Pepper Garlic Sauce. Guest chef Ken Oringer magnificently blends East and West together in the form of a delicious Soft Shell Crab Tempura with Black Pepper Garlic Sauce.moreless
  • 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 Souffle Cakes with Cardamom Cream, Bittersweet Chocolate Pots De Cremes and an amazing Asian Banana Split. Guest Pastry Chef Francois Payard prepares a tempting Chocolate Pastilla.moreless
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    This sweet and tart flavoring can be used to kick fish, beef, potatoes, and even dessert into gear! Ming once again proves his flawless flavor intuition as he pairs this syrup with Seared Halibut with Warm Fennel and Yellow Finn Potato Salad and Green Peppercorn Beef Tenderloin with Vinegar Leeks. Guest chef Michael Schlow is also on hand to whip up his dish of Shrimp with Three Vinegar Syrup and Spicy Pineapple Salsa.moreless
  • Soy Dijon Marinade
    Episode 7
    Ming's fabled Soy Dijon Marinade is the perfect union between Eastern and Western cuisine, combining French dijon mustard with an Asian soy sauce. The versatility of the marinade is demonstrated in Ming's Soy-Dijon Chicken Wings, Roasted Soy-Dijon Rack of Lamb with Smashed Blue Cheese and Spinach Potatoes, and Pan-Seared Soy-Dijon Hamburger on Toast. Blue Ginger's general manager Rob Mueller then demonstrates the finer points of pairing food and wine, using Butterfish and Veggie Napoleon as examples.moreless
  • Hoisin-Lime Sauce
    Episode 6
    Ming celebrates Hoisin sauce, the "Chinese BBQ" sauce, and heads to Chinatown to show us the many varieties available. Ming's parents, Steven and Iris Tsai, arrive at the studio to prepare Moo Shu Pork with this distinctive taste, while Ming shows us how easy it is to make Hoisin-marinated Barbeque Chicken with Zucchini, Hoisin Roasted Duck with Sweet Potatoes, and an Asian version of the American classic, "Sloppy Joe."moreless
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    This signature dipping sauce of Ming Tsai's Blue Ginger restaurant energizes the flavor of any food it accompanies, and adds something extra to Crispy Calamari, Chicken Salad, and Scallop and Mango Ceviche. Ming also takes viewers down to Chinatown to shop for fish sauce, an essential ingredient in this mother sauce and in Thai cuisine. Guest chef Jasper White then joins Ming in the kitchen to make Seared Scallops with Thai Lime Dipping Sauce.moreless
  • At Ming Tsai's Blue Ginger, instead of the usual breadsticks, guests are greeted with a heap of tasty homemade spiced crackers. Ming discloses the recipe to this treasure, and uses it to enliven Scallion Pancakes and an Asian Hamburger. Celebrity guest chef Todd English joins Ming to create a delicious Tuna Carpaccio.moreless
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    SIMPLY MING 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.moreless
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    Ming's version of this Indonesian sweet soy sauce, accented with a hint of lime leaf, is a favorite at his restaurant, Blue Ginger. Ming demonstrates how this syrup can be glazed over Salmon with Lemon Sushi Rice and used to enhance Chicken Breasts with Asian Slaw. Ming then visits with celebrated guest chef Martin Yan as he makes Steamed Cod with Gingered Swiss Chard.moreless
  • Ming Tsai kicks off his brand-new series with a trip to Boston's Chinatown to demystify fermented black bean and garlic sauce - a favorite of Chinese cooking. Back in the studio, Ming will prepare Wok-stirred Clams and Black Beans, Wok-stirred Beef with Eggplant and Black Beans, Black Bean Pork and Tofu, and a Black Bean Aioli. Guest chef Iris Tsai - Ming's mom! - joins him to make Sizzling Fried Red Snapper with this versatile and simple master sauce.moreless