Ironically, Americans tend to complicate their lives in an effort to simplify them. In this series, chef Ming Tsai helps make the yearning for a more manageable lifestyle a reality. Tsai, experienced in classical French, new American and Pan-Asian cuisine, provides a repertoire of very simple recipes which viewers can integrate into numerous dishes. Each of his flavor-packed sauces, salsas, pastes, rubs, stocks, syrups and doughs consists of fewer than seven ingredients, and each requires no more than 20 minutes to prepare.
Simply Ming Previous Broadcasts
Ginger & Cream (Episode #823)
KQED Life: Mon, Sep 30, 2013 -- 3:00 PM
Guest Chef: Jasper White. 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. Then Ming swings by Cambridge's Summer Shack where Chef Jasper White is cooking his Mussels with Ginger and Cream.
Fish Broth (Episode #1025H)
KQED 9: Sat, Sep 28, 2013 -- 10:00 AM
Soup is on the menu in this episode that goes on the road to the Azores. Stopping off at the Island of Pico - Ming learns the secret behind a famous national soup that is centuries old and treasured by those who live on all 9 of the Azorean islands. Ming also goes fishing for some select local seafood and uses it to create his own twist on this savory dish. Joining Ming will be a local restaurateur who will also introduce us to other delicacies of the Azores like local wines, figs, and cheeses.
Cilantro & Bacon (Episode #822)
KQED Life: Fri, Sep 27, 2013 -- 3:00 PM
Guest Chef: Michael Schlow. For the premiere of his fifth season, Ming stirs things up with a whole new approach to East-West cooking! Making things simpler than ever, Ming focuses on two main ingredients: one East, one West. For this episode, Ming uses cilantro and bacon to grill up a uniquely flavorful dish-Swordfish-Bacon Kebabs with Asian Gremolata, and a Bacon-Cilantro Fried Rice. Ming also spices up the traditional BLT by adding a dash of cilantro mayo. Then Ming meets up with chef/friend, Michael Schlow who uses today's pair in his Slow Roasted Salmon with Brussel Sprout Leaves, Bacon, and Cilantro.
Sake & Black Pepper (Episode #821)
KQED Life: Thu, Sep 26, 2013 -- 3:00 PM
Guest Chef: Chris Schlesinger. 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. Finally, Ming catches up with Chris Schlesinger who uses today's master pair in his Striped Bass "Poke" with Spicy Black Pepper Dust.
Star Anise & Oranges (Episode #820)
KQED Life: Wed, Sep 25, 2013 -- 3:00 PM
Guest Chef: Patricia Yeo. 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. Then heads on over to Boston's South End where Ginger Park's Patricia Yeo uses today's master pair on one of Ming's favs- pork belly!
Thai Lime Leaves & Shallots (Episode #819)
KQED Life: Tue, Sep 24, 2013 -- 3:00 PM
Guest Chef: Skip Bennett and Shore Gregory. 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. Finally, Ming makes a trip down to Duxbury, Ma to visit Island Creek Oysters' Skip Bennett and Shore Gregory who will preparing....you guessed it, oysters with their Oysters with a Soy-Thai Lime Mignonette.
Lemongrass & Extra Virgin Olive Oil (Episode #818)
KQED Life: Mon, Sep 23, 2013 -- 3:00 PM
Guest Chef: Tiffani Faison. 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. Finally, from the original cast of Top Chef and now Boston's Rocca, chef Tiffani Faison takes today's master pair and uses them to create Grilled Dayboat Tuna with Grilled White Eggplant with Vinaigrette in Chili, Lemongrass, Garlic, Olive Oil, Scallion, Opal & Genovese Basils.
On the Road in San Antonio with Diana Barrios Trevino (Episode #1024H)
KQED 9: Sat, Sep 21, 2013 -- 10:00 AM
Ming joins Chef Diana Barrios Trevino and her family at their famous restaurant, Los Barrios, and learns how to make simple, delicious, flavorful Tex-Mex cuisine right along side Diana and her brother. After "shopping" in the Trevino's family kitchen, Ming comes up with his own take on Tex-Mex cuisine.
Coriander & Fennel (Episode #817)
KQED Life: Fri, Sep 20, 2013 -- 3:00 PM
Guest Chef: Jeremy Sewall. The herb coriander is native to Asia, but has become one of the most widely used herbs in the world. Paired with licorice-scented fennel, you've got an aromatic combination of flavors that are unique in any dish. Ming starts the meal by making Crispy Pita Chips with Fennel Fondue followed by Shaved Fennel Salad with Coriander Crusted Ahi Tuna. Finally, guest chef Jeremy Sewell of Boston's Lineage takes today's masters to make New England Shellfish with Toasted Coriander and Fennel.
Tofu & Parsley (Episode #816)
KQED Life: Thu, Sep 19, 2013 -- 3:00 PM
Guest Chef: Tony Maws. 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. Finally, Ming and Craigie on Main chef/owner, Tony Maws hit the grill with an appetizer, Grilled Chicken Wings with Tofu-Lemon Marinade, Grilled Lemon and Parsley Salad.
Thai Bird Chiles & Maple Syrup (Episode #815)
KQED Life: Wed, Sep 18, 2013 -- 3:00 PM
Guest Chef: Michael Schlow. 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. Finally, Ming heads over to Boston restaurant, Via Matta where chef/owner Michael Schlow uses today's pair on his Loin of Venison Medallions with Barley, Mushrooms, Maple-Thai Bird Chile Gastrique.
Thai Basil & Parmingiano Reggiano (Episode #814)
KQED Life: Tue, Sep 17, 2013 -- 3:00 PM
Guest Chef: Ken Oringer. 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. Finally, Ming hits the road and joins chef/friend, Ken Oringer on the waters of Scituate, MA where he is cooking up his Thai Style Clams Casino.
Hoisin Sauce and Pizza Dough (Episode #813)
KQED Life: Mon, Sep 16, 2013 -- 3:00 PM
Guest Chef: Susur Lee. Ever since Ming's Grandmother, made him hoisin and chicken pizza when he was a kid, he has adored the combination. And once he really got into cooking, he got loads of creative inspiration from hoisin and pizza dough. Today, Ming shares some of the great results he has achieved with this great East West combo in his Hoisin Leeks and Pork "Pie", and Grilled Hoisin Chicken Sausage and Roasted Bell Pepper Pizza. To cap it off , Ming takes today's twosome and creates a dessert- his Sweet Hoisin-Ginger Fried Dough. Then, great friend and Top Chef Master, Chef Susur Lee joins Ming to take this master pair and creates Beijing Style Chicken and Shrimp, Green Onion hors d' oeuvres.
Wine & Tapas (Episode #1023H)
KQED 9: Sat, Sep 14, 2013 -- 10:00 AM
Seafood and the Azores go hand in hand, and Ming gets right into the thick of things when he travels to the beautiful area of Caldeira do Santo Cristo. Here with the help of a local chef, Ming will help harvest limpets and clams to come up with two unique dishes.
Spring Roll Wrappers and Pesto (Episode #812)
KQED Life: Fri, Sep 13, 2013 -- 3:00 PM
Guest Chef: Marc Forgione. Both the East and the West have versatile ingredients that really deserve to be given the opportunity to spread their wings. For example, spring roll wrappers can do much more than contain fillings and pesto rates more partners than pasta. So today Ming will bring these two together with some "out of the box" recipes including Pesto Chicken and Spinach Spring rolls, Tomato and Cucumber Napoleon and then an easy delicious Italian Sausage and Reggiano "Pan Pizza". Finally, New York chef, Marc Forgione joins Ming and takes this pair to a whole new level with his Tomato Soup with Basil Marinated Cherry Tomatoes and Spicy Spring Roll "Crouton".
Orgaanic Ponzu and Jamon De Fermin (Episode #811)
KQED Life: Thu, Sep 12, 2013 -- 3:00 PM
Guest Chef: Marco Canora. During a recent trip to Spain, Ming fell in love with ham - and not just any ham, but the most luscious, silky ham he ever tasted-jamon iberico de Fermin. Today, Ming takes his new love and pairs it with an old favorite in his pantry- ponzu. That tangy citrus condiment from Japan heads to Europe to start today's meal with Ming's Fennel Salad on Jamon 'Carpaccio'. A never fail dish that can work as both an appetizer or a side is next on the menu as Ming shows us his Jamon Wrapped Asparagus with Ponzu Syrup. Then, Ming takes his master duo on holiday to France with his Seared Jamon Wrapped Chicken Breast with Ponzu Glazed Melon de Cavaillion Finally, fellow fan of today's master pair, Chef Marco Canora of Hearth Restaurant joins Ming's dynamic duo in his Linguini with Ponzu Steamed Clams and Crispy Jamon.
Chinese Mustard and Creme Fraiche (Episode #810)
KQED Life: Wed, Sep 11, 2013 -- 3:00 PM
You probably wouldn't think of Chinese mustard and creme fraiche on the same day, never mind put them in the same dish. But after watching today's show you will most certainly add them to your pantry. Ming will begin by making a fabulous appetizer for any gathering with his Crab "Rangoons" with Mustard Dipping Sauce, followed by two favorites, Oyster Ragout with Mustard Cream and Braised Sake Chicken a la Ming. Finally, show friend, Hungry Mother's Barry Maiden, will give you another reason to put Chinese mustard and creme fraiche on your next shopping list with his Mustard Spiced Pork "Grillades" & Grits.
Maitake Mushrooms and Italian Basil (Episode #809)
KQED Life: Tue, Sep 10, 2013 -- 3:00 PM
Japan and Italy provide Ming's master pair. Maitake mushrooms and Italian basil are two pantry regulars that are fast becoming favorites. Ming uses them to create a "Confit" Maitake Mushroom Salad with Tomato Carpaccio and Maitake Fettuccine with Basil-Macadamia Nut Pesto. Then, the pair hit Philadelphia with Ming's " Philly Cheese Steak" with Maitake Mushrooms and Yukon Gold Potato Fries. Finally, the great Daniel Bruce of Meritage will join Ming using today's dynamic duo in his Pan Seared Salmon with Maitake, Italian Basil, Sweet Corn and Watercress Sautee.
Ginger & Brown Sugar (Episode #808Z)
KQED Life: Mon, Sep 9, 2013 -- 3:00 PM
You can knock on just about any door at the holidays in this country and find today's master ingredients holding court on the sideboard. They met during the days of the spice trade and they haven't been apart since: from the East, ginger and from the West, brown sugar. Ming will pair the two to take on both sweet and savory duty when he makes Wok-stirred Gingered Chicken with Brown Sugar Rice, Flambeed Ginger Peach Sundae with Brown Sugar Cookies and Ginger-Brown Sugar Pound Cake. And as if that weren't enough, Top Chef contender Jody Adams will join Ming to work her magic with ginger and brown sugar in her own dish, Sweet and Sour Ginger Bluefish.
Poaching with Guest Jasper White (Episode #1022H)
KQED 9: Sat, Sep 7, 2013 -- 10:00 AM
This week it's all about Poaching - a technique that is often forgotten in today's kitchens. To help bring poaching back into favor, Ming teams up with friend and celebrated chef, Jasper White. Together they demonstrate how poaching preserves moisture and texture while adding flavor and no fat. Ming and Jasper also serve up two tasty dishes: Striped Bass Poached in Saffron Broth with Fennel and Potatoes and a Salad Lyonaise with Red Wine Poached Eggs.
Chinese Rock Candy & Cranberries Script (Episode #807)
KQED Life: Fri, Sep 6, 2013 -- 3:00 PM
Today's master pair balances the East and the West and creates that beloved flavor combo loved in cuisines the world over-sweet and sour. Ming will be using Chinese rock candy and cranberries to make our own version of that wonderful taste sensation with his Braised Pork Shoulder with Cranberry-Corn Dumplings and fair favorite Crispy Fried Turkey Legs with Cranberry Glaze. He will then use this sweet and sour duo to make a sweet, his Frozen Cranberry Parfait with Rock Candy Crunch. Joining Ming with his own one-pot sweet and sour creation will be the great John Besh from New Orleans with his Wagyu Beef Short Ribs with Cranberry & Rock Candy.
Fermented Black Beans & Ketchup (Episode #806)
KQED Life: Thu, Sep 5, 2013 -- 3:00 PM
Today's master ingredients actually started out in the same place even though they ended up on opposite sides of the globe-fermented black beans and ketchup. Ming takes the pair and combines them to make Stir Fried Pork Chops and Peppers with Spicy Ketchup, a spicy appetizer with his Warm Beef Dip with Crudites and a spin on a classic with his Bacon Wedge with Tropical 1,000 Island Dressing. Joining Ming in the kitchen, Boston talent and Hell's Kitchen finalist, Jason Santos takes Ming's master pair and works it into a into an delicious one pot dish, Seared Duck Breast with Fermented Black Bean and Ketchup Glaze.
Garlic Chive & Greek Yogurt (Episode #805)
KQED Life: Wed, Sep 4, 2013 -- 3:00 PM
Greek yogurt - it is everyone's go-to snack food. It's delicious and creamy plain, but it's also a natural vehicle for great flavors. Ming will take it and combine it with one of his favorite flavors- Chinese garlic chives, a source of mild garlic flavor to create two great starters, a Blackened Garlic Chive Dip with Whole Wheat Pita Chips, and a Tempura Garlic-Chive Shrimp with Yogurt-Couscous Parfait. For an easy and delicious entree, Ming's Black Peppered Salmon with Cooling Garlic Chive-Cucumber Sauce is a quick and tasty answer to dinner. Then Ming will be visited by pastry chef and restaurateur Joanne Chang who will work garlic chives and Greek yogurt into her own tasty treat, Chinese Shortrib Tacos with Garlic Chive Salsa and Garlicky Yogurt.
Shiso & Tomatoes (Episode #804)
KQED Life: Tue, Sep 3, 2013 -- 3:00 PM
When one thinks about the perfect mate for tomatoes, basil always comes to mind. But with today's East-West pair Ming takes flavors a step further and pairs them with basil's Japanese relative- shiso, starting with a soup that shines in the summer- 'Gazpacho' with Shiso Oil. Then Ming reinvents his Italian side with Tomato and Tea Smoked Mozzarella and his Lightest-Ever Olive Oil Angel Hair Pasta. Finally, chef activist, Michel Nischan, will join us to shake things up with his spin on our master pair with his Heirloom Grain "Risotto".
Organic Rice Vinegar & Honey (Episode #803)
KQED Life: Mon, Sep 2, 2013 -- 3:00 PM
You've heard the saying, "you can catch more flies with honey than vinegar" Well, forget the flies-you can catch anything if you combine the two of them, because then you get a wonderful, light sweet and sour sauce, especially if you use Asian rice vinegar, as Ming does when he cooks up his Best Ever Baby Back Ribs with Honey-Sesame Glaze, a light Honey Grilled Shrimp with Corn and Jicama Salad, and finally an appetizer that is sure to please, his Sesame Tempura Cod with Honey-Vinegar Dipping Sauce. Then, joining Ming will be the James Beard nominated queens of comfort food, Marilyn and Sheila Brass, who will use today's master pair in their Chicken and Mango Salad with Toasted Cashews.