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More from KQED
Simply Ming
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.
Upcoming Broadcasts:
Hoisin and Tomatoes (#626)
Duration:
26:46 CC Stereo TVG
The Chinese dipping sauce hoisin is combined with popular tomatoes for the delicious East-West recipes. 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.
Channels and Airdates:
Cilantro/Bacon (#501)
Duration:
26:46 CC Stereo DVI TVG
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. And, in another new twist for the season, we head out of the studio to visit the kitchens of renowned guest chefs across the country. This time, our friend Ted Allen of Queer Eye, Top Chef and Uncorked invites us to his Brooklyn home where he creates a Whole Bone-in-Pork Shoulder with Cilantro Sauce.
Channels and Airdates:
Curry/Vanilla (#502)
Duration:
26:46 CC Stereo DVI TVG
Ming uses the unusual combination of curry and vanilla to create the delectable recipes in this episode. The pairing alone is sure to attract curiosity. In the kitchen, Ming prepares a Seared Halibut with Vanilla-Curry Oil, Curry-Vanilla Oyster Stew, and for the delicious finale, a Rum Flambeed Mango Sundae. World-famous chocolatier Jacques Torres joins us as guest chef and brings us to his Manhattan chocolate factory. After a lesson on the behind-the-scenes of chocolate making, Jacques uses our East and West ingredients to create a Bonbon made with Vanilla and Curry.
Channels and Airdates:
Soy Sauce/Tomatoes (#503)
Duration:
26:46 CC Stereo DVI TVG
Have you ever thought of combining Asian cuisine with Italian cuisine? That is exactly what Ming accomplishes in this episode when he uses soy sauce and tomatoes to create Asian Spaghetti, Snapper Americaine en Papillote, and Tomato Carpaccio with Vinegar-Soy Syrup. Guest chef Michael Chiarello of Entertaining with Michael Chiarello, and Napastyle infuses his own style into our combination of ingredients when he creates a Spuma di Tonno and Heirloom Tomato "Short Stack" in his beautiful Napa home.
Channels and Airdates:
Coconut Milk/Cranberries (#707)
Duration:
27:55 CC Stereo TVG
Channels and Airdates:
Oyster Sauce/Hen of the Woods (#504)
Duration:
26:46 CC Stereo DVI TVG
Oyster sauce and Hen of the Woods mushrooms are the ingredients Ming uses for his simple "All-In-One Pot" recipes in this episode. Using these east and west ingredients, Ming crafts a simple Beef, Mushroom and Broccoli Stir Fry. Simplicity is key when Ming demonstrates how to make a Lobster and Hen of the Woods Mushroom Stir-Fry prepared with a wok to lock in the dish's flavor. Very special guest chef (and Ming's Mom!) Iris Tsai visits the studio to make her tasty one-pot Scallop, Mushroom, and Red Pepper Stir Fry.
Channels and Airdates:
Soy Sauce/Limesguest (#505)
Duration:
26:16 CC Stereo DVI TVG
Soy sauce and limes - a piquant combination - is back in the mix as Ming pairs the two for a mouth-watering Roasted Duck with Soy-Lime Syrup and Soy Braised Oxtail with Carrot and Daikon. Ming makes a colorful and nutritious Steamed Arctic Char with Soy-Lime Flash. Guest chef Michael Schlow, co-owner and chef of Boston's Via Matta and Radius, tries his hand at the East and West ingredients, creating a Pan-Seared Swordfish with Corn, Tomato and Lime.
Channels and Airdates:
Szechwan Peppercorn/Rum (#506)
Duration:
26:46 CC Stereo DVI TVG
Adding spice and sweetness to his dishes, Ming uses Szechwan peppercorn and rum as his East and West ingredients this week. In the kitchen, Ming creates Wok Stirred Drunken Shrimp and Mango, and hot hot Szechwan Beef and Peppers. Thinking outside the plate, Ming's latest cocktail creation is Ginger Rum with Numbing Cubes - a zesty drink that'll definitely be a hit at your next party. Guest chef Marcus Samuelsson of New York City's Aquavit, invites us to his home in Harlem where he adds the two East and West elements to create hearty Chicken Stew.
Channels and Airdates:
Coriander/Fennel (#507)
Duration:
26:46 CC Stereo DVI TVG
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. Guest chef David Pasternack, seafood expert and author, creates Tuna Crudo with Wild Fennel and Jicama paired with an Oil-Cured Olive Salad.
Channels and Airdates:
Tamari/Olive Oil (#708)
Duration:
27:41 CC Stereo TVG
Channels and Airdates:
Shiitakes/Truffle Oil (#508)
Duration:
26:46 CC Stereo DVI TVG
Ming uses the satisfying, rich combination of shiitakes and truffle oil as his East and West pairings. First up - a sumptuous, seared Kobe Beef with Shiitake-Truffle Sauce. Showing that these two elements have a lighter side, Ming makes a Warm Frisee Salad with Wok Stirred Shiitake-Citrus Vinaigrette. Rounding out the menu is an Italian tradition turned East-West: Chicken Liver Shiitake Crostini. Guest chef Donatella Arpaia, restaurateur and co-owner of David Burke and Donatella in New York City, visits the studio to make a delicious "All-In-One" entree: Mushroom Risotto with Truffle Oil.
Channels and Airdates:
Sambal/Dijon (#509)
Duration:
26:30 CC Stereo DVI TVG
Sambal, a spicy Asian condiment, and Dijon mustard, a classic French favorite, are East-West flavors that have found their way into Ming's favorite dishes. Forget your traditional steak sandwich after Ming puts his spin on the favorite with an "All-In-One" creation: Sliced Hanger Steak and Onion Hoagie. Ming also prepares a Spicy Mustard Crab Dip with Shrimp Crackers and Mustard-Crusted Rabbit with Sambal-Garlic Dipping Sauce. Guest chef and Master Sommelier Andrea Immer Robinson invites us to her Napa home where she uses Ming's master pair to create Mussels Dijon.
Channels and Airdates:
Fish Sauce/Lemons (#510)
Duration:
26:46 CC Stereo DVI TVG
One of the main sources of flavor in Southeast Asian cooking is fish sauce with lime. Instead of using limes, Ming pairs fish sauce with lemons to create unique and flavorful dishes. In the kitchen, Ming calls on fish sauce to lend deep flavor to his "All-In-One" Shrimp Scampi. Ming draws inspiration from Blue Ginger's crispy calamari when he prepares a variation on that theme: Crispy Marinated Scallop Coins. Also on the menu are Cucumber and Smoked Salmon Summer Rolls, a delicious spin on the Southeast Asian favorite most commonly prepared with shrimp. Guest chef Michael Psilakis visits the studio to make an appetizing "All-In-One" entree: Shellfish Yiouvetsi.
Channels and Airdates:
Lemongrass/Extra Virgin Olive Oil (#511)
Duration:
26:46 CC Stereo DVI TVG
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.
Channels and Airdates:
Panko/Dijon Mustard (#709)
Duration:
26:46 CC Stereo TVG
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.
Channels and Airdates:
Star Anise/Oranges (#512)
Duration:
26:33 CC Stereo DVI TVG
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.
Channels and Airdates:
Chinese Fermented Black Beans/Butter (#513)
Duration:
26:46 CC Stereo DVI TVG
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.
Channels and Airdates:
Tofu/Parsley (#514)
Duration:
26:22 CC Stereo DVI TVG
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.
Channels and Airdates:
Hoisin/Cranberries (#515)
Duration:
26:30 CC Stereo DVI TVG
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.
Channels and Airdates:
Organic Soy Sauce/Preserved Lemons (#710)
Duration:
26:46 CC Stereo TVG
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.
Channels and Airdates:
Ginger/Cream (#516)
Duration:
26:46 CC Stereo DVI TVG
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 invites us to San Francisco where she whips up a delicious Ginger Ice Cream with Chocolate Covered Almonds.
Channels and Airdates:
Thai Lime Leaves/Shallots (#517)
Duration:
26:24 CC Stereo DVI TVG
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.
Channels and Airdates:
Wasabi/Avocado (#518)
Duration:
26:46 CC Stereo DVI TVG
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.
Channels and Airdates:
Chinese Mustard/Potatoes (#519)
Duration:
26:42 CC Stereo DVI TVG
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.
Channels and Airdates:
Organic Teriyaki/Cream (#711)
Duration:
26:46 CC Stereo TVG
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.
Channels and Airdates:
Sesame Oil/Balsamic Vinegar (#520)
Duration:
27:03 CC Stereo DVI TVG
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.
Channels and Airdates:
Sake/Black Pepper (#521)
Duration:
26:33 CC Stereo DVI TVG
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.
Channels and Airdates:
Ginger/Dried Cranberries (#522)
Duration:
26:23 CC Stereo DVI TVG
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.
Channels and Airdates:
Thai Basil/Parmigiano-Reggiano (#523)
Duration:
26:36 CC Stereo DVI TVG
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.
