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.
Fermented Black Beans & Ketchup (#806) Duration: 26:57 STEREO TVG
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.
- KQED Life: Mon, May 20, 2013 -- 3:00pm
Chinese Rock Candy & Cranberries Script (#807) Duration: 27:36 STEREO TVG
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.
- KQED Life: Tue, May 21, 2013 -- 3:00pm email reminder
Ginger & Brown Sugar (#808) Duration: 27:53 STEREO TVG
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.
- KQED Life: Wed, May 22, 2013 -- 3:00pm email reminder
Maitake Mushrooms and Italian Basil (#809) Duration: 27:54 STEREO TVG
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.
- KQED Life: Thu, May 23, 2013 -- 3:00pm email reminder
Chinese Mustard and Creme Fraiche (#810) Duration: 27:58 STEREO TVG
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.
- KQED Life: Fri, May 24, 2013 -- 3:00pm email reminder
Rice Pilaf with Guest Ellie Krieger (#1007H) Duration: 27:55 STEREO TVG
Cooking on the fly with Ming in this week's episode of Simply Ming is Chef Ellie Krieger. Ellie, hailed as an expert on all things healthy, teams up with Ming showing how Rice Pilaf, along with some surprise ingredients and special spices from Ming's pantry are brought together to create: Toasted Garlic Quinoa and Coriander Crusted Chicken and Spicy Shrimp over Preserved Lemon Pilaf.
- KQED 9: Sat, May 25, 2013 -- 10:00am email reminder
Orgaanic Ponzu and Jamon De Fermin (#811) Duration: 27:51 STEREO TVG
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.
- KQED Life: Mon, May 27, 2013 -- 3:00pm email reminder
Spring Roll Wrappers and Pesto (#812) Duration: 28:00 STEREO TVG
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".
- KQED Life: Tue, May 28, 2013 -- 3:00pm email reminder
Hoisin Sauce and Pizza Dough (#813) Duration: 28:00 STEREO TVG
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.
- KQED Life: Wed, May 29, 2013 -- 3:00pm email reminder
Thai Basil & Parmingiano Reggiano (#814) Duration: 26:00 STEREO TVG
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.
- KQED Life: Thu, May 30, 2013 -- 3:00pm email reminder
Thai Bird Chiles & Maple Syrup (#815) Duration: 27:54 STEREO TVG
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.
- KQED Life: Fri, May 31, 2013 -- 3:00pm email reminder
Tenderizing with Guest Jamie Bissonnette (#1008H) Duration: 27:21 STEREO TVG
This week on Simply Ming - tenderizing - a culinary technique that helps meat, chicken and fish absorb all the wonderful flavors of your favorite marinades. Joining Ming in the kitchen is Chopped Champion - Chef Jamie Bissonnette. Together Ming and Jamie cook on the fly using mystery ingredients and zesty spices to come up with two tender recipes: a Tellegio Kimchee Steak Bomb and a Trio of Halibut New Style Sashimi.
Tofu & Parsley (#816) Duration: 27:46 STEREO TVG
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.
- KQED Life: Mon, Jun 3, 2013 -- 3:00pm email reminder
Coriander & Fennel (#817) Duration: 26:17 STEREO TVG
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.
- KQED Life: Tue, Jun 4, 2013 -- 3:00pm email reminder
Lemongrass & Extra Virgin Olive Oil (#818) Duration: 27:23 STEREO TVG
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.
- KQED Life: Wed, Jun 5, 2013 -- 3:00pm email reminder
Thai Lime Leaves & Shallots (#819) Duration: 27:33 STEREO TVG
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.
- KQED Life: Thu, Jun 6, 2013 -- 3:00pm email reminder
Star Anise & Oranges (#820) Duration: 27:16 STEREO TVG
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!
- KQED Life: Fri, Jun 7, 2013 -- 3:00pm email reminder
Omelets with Guest Todd English (#1009H) Duration: 27:53 STEREO TVG
The secret to making the perfect omelet - that's what's up on this week's episode of Simply Ming. Host Ming Tsai teams up with friend and celebrity chef, Todd English who share techniques from their French culinary training and create two delectable dishes: a Shitake Omelet with Crab Salad and Arugula Sauce and a Vidalia Onion Omelet with Lox Orecciette Pasta and Avocado-Cucumber Salsa.
Sake & Black Pepper (#821) Duration: 26:07 STEREO TVG
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.
- KQED Life: Mon, Jun 10, 2013 -- 3:00pm email reminder
Cilantro & Bacon (#822) Duration: 26:52 STEREO TVG
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.
- KQED Life: Tue, Jun 11, 2013 -- 3:00pm email reminder
Ginger & Cream (#823) Duration: 27:59 STEREO TVG
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.
- KQED Life: Wed, Jun 12, 2013 -- 3:00pm email reminder
Wasabi & Avocado (#824) Duration: 27:35 STEREO TVG
Guest Chefs: Seth and Angela Raynor. 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. Then Ming meets up with long time friends, Nantucket's Pearl chef/owners Seth & Angela Raynor who will be using today's master pair in their Tempura Fried Avocado Tacos with Wasabi Crema.
- KQED Life: Thu, Jun 13, 2013 -- 3:00pm email reminder
Sambal & Dijon (#825) Duration: 27:37 STEREO TVG
Guest Chef: Andy Husbands. 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 Andy Husbands invites us to his Boston restaurant, Tremont 647, and uses Ming's master pair to create Dijon & Sambal Peach BBQ Glazed Pork Skewers, served with his Raspberry Gimlet.
- KQED Life: Fri, Jun 14, 2013 -- 3:00pm email reminder
Ganache with Guest Joanne Chang (#1010H) Duration: 26:32 STEREO TVG
On this week's episode of Simply Ming, learn the art of making ganache, the simple mixture of chocolate and cream that's the heart of so many great desserts. Ming is joined by the James Beard nominated chef, Joanne Chang who shows how ganache can be whipped up into two mouth watering desserts: Chocolate Mousse Napoleon and Flourless Rum Nut Chocolate Cake.
- KQED 9: Sat, Jun 15, 2013 -- 10:00am email reminder
Fish Sauce & Lemons (#826) Duration: 27:18 STEREO TVG
Guest Chef: Ken Oringer. 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 Ken Oringer takes us to the Massachusetts coastline where he pulls lobsters to use with today's master pair in his Grilled Lobster with Thai Curry Butter & Grilled Lemons.
- KQED Life: Mon, Jun 17, 2013 -- 3:00pm email reminder
Jacques Pepin & Paner (#901Z) Duration: 26:46 STEREO TVG
You know a cooking technique is a true classic when it can be found around the world. The French call it "paner a l'anglaise." Ming and his guest, the great man himself, Jacques Pepin show you the technique. Watch as they cook on the fly together, using the paner technique and our mystery ingredients to launch two new dishes: Panko-Crusted Butter Fish with Wasabi-Avocado Cream & Mango and Paner au Beurre Turkey with Mushroom Ratatouille.
- KQED Life: Tue, Jun 18, 2013 -- 3:00pm email reminder
Andrew Zimmern & Cooking Veggies for Kids (#902Z) Duration: 27:17 STEREO TVG
Does your kid turn up his nose when certain green foods cross his sight line? Vegetables can make some kids turn and run for the hills before they even give them a chance. Ming joins forces with a man who specializes in close encounters with icky foods to help make "weird" vegetables more appealing to kids. Andrew Zimmern, Mr. Bizzare Foods himself, joins Ming to cook two new dishes your kids will devour: Turkey Spring Rolls with Hoisin-Lime Dipping Sauce with Bacon Brussel Sprouts and Mixed Vegetables and Tofu with a Miso Sabayon.
- KQED Life: Wed, Jun 19, 2013 -- 3:00pm email reminder
Masuhara Morimoto & Sushi (#903Z) Duration: 26:46 STEREO TVG
Ming is on the road and heading to Napa Valley. Learn how to make sushi from the master, Iron Chef Morimoto, when Ming stops in at his downtown Napa Valley Restaurant. Together the chefs take us through Sushi 101. With perfectly cooked and seasoned rice, fresh farm produce from Napa Valley, and pristine fish - they come up with Ming's Omusubi with Alaskan Crab Salad and Morimoto's Sashimi Salad.
- KQED Life: Thu, Jun 20, 2013 -- 3:00pm email reminder
Joanne Chang & Pastry (#904Z) Duration: 26:46 STEREO TVG
If you ever thought you couldn't bake because it requires precision, you are not alone. Ming shows how grasping one small but important rule can allow viewers to bake countless desserts with just a few ingredients in quantities you can eyeball. Joining Ming, fabulous Boston baker, Joanne Chang, proves you don't need recipes to make amazing desserts on the fly.
- KQED Life: Fri, Jun 21, 2013 -- 3:00pm email reminder
Azores: Pedro Oliviera (#1011H) Duration: 27:54 STEREO TVG
This week Simply Ming is on the road traveling to the exotic Azores to learn how to make one of the region's most famous dishes - Cozida - a one-pot meal that's literally cooked underground by the Earth's volcanic heat. Rising to the challenge, Ming also serves us his own take on this national dish.
Jonathan Waxman & Oven-Roasting Vegetables (#905Z) Duration: 26:46 STEREO TVG
Ming demonstrates how one of the best ways to cook vegetables is to roast them because it concentrates their flavor. And for guest chef Jonathan Waxman, one of the godfathers of New American Cuisine, exalting great ingredients is what it's all about. Together, Ming and Jonathan, draw inspiration from mystery ingredients and the fantastic technique of oven roasting to create two delicious recipes: Spicy Oven-Roasted Chicken Breast with Baby Cauliflower and Potatoes and Macadamia Duck with Roasted Vegetables Waxman Style.
- KQED Life: Mon, Jun 24, 2013 -- 3:00pm email reminder
Iris Tsai & Roasting Whole Birds (#906Z) Duration: 26:46 STEREO TVG
Ming drops into the heart of Napa Valley, where some of the best grapes are grown, producing some of the best wines around. He is joined in the kitchen by his mom, Iris Tsai. Together they cook on they fly, showing how to master cooking whole birds on the grill. And where better to pair wines with their dishes than in Napa? Veteran wine-maker Chris Howell, joins Ming and his Mom at Cain Vineyard where he shows them how he blends boutique red wines that match perfectly with the dishes they've grilled up: Tea-Smoked Whole Duck and Tea-Smoked Marinated Chicken.
- KQED Life: Tue, Jun 25, 2013 -- 3:00pm email reminder
Jason Santos & Pounding Meat (#907Z) Duration: 26:00 STEREO TVG
Ming demonstrates one of the best ways to give home chefs more options with meat and fish - by pounding.Pounding tenderizes the meat, makes it thinner for faster cooking, and makes food go farther. Using this technique with some mystery ingredients, Chef Jason Santos of Boston's Blue Inc., joins Ming to cook on the fly and invent two completely new dishes: New Style Sashimi with Soy-Lemon Syrup & Curry-Coriander Oil and Buttermilk Fried Pork Loin with a Heirloom Tomato Salad.
- KQED Life: Wed, Jun 26, 2013 -- 3:00pm email reminder
Michael Schlow & Butterflying (#908Z) Duration: 26:46 STEREO TVG
If you're a home cook, you may think the culinary technique of butterflying is something better left to those in white jackets. As Ming demonstrates, it's actually a straightforward technique that's great for speeding up cooking time and offering many more options when you're cooking on the fly. Ming, along with his pal, Chef Michael Schlow, show you just how easy it is, creating two delicious new dishes together: Crispy Potato Shrimp with Warm Pineapple Salsa and Pork Chops a la Nonna.
- KQED Life: Thu, Jun 27, 2013 -- 3:00pm email reminder
Masuhara Morimoto & Lightly Cooked Fish (#909Z) Duration: 26:00 STEREO TVG
Ming Tsai is back in beautiful Napa Valley visiting his good friend, Iron Chef Morimoto who, of course, knows how to demonstrate how to work his magic with all things fish. Morimoto shows us how to first break down a fish and then cook it to maintain its pristine flavor.
- KQED Life: Fri, Jun 28, 2013 -- 3:00pm email reminder
Pan Sauces with Guest Norman Van Aken (#1012H) Duration: 27:52 STEREO TVG
Front and center on this week's episode of Simply Ming are Pan Sauces - an easy way to use what's right in your pan to create great flavor. Joining Ming in the kitchen to demonstrate this indispensable culinary technique is Chef Norman Van Aken. Together they cook on the fly using surprise ingredients and Ming's East-West pantry to create: Pan Seared Steak, Beet Salad and Hash Browns and Pork Chop, Kimchee-Kale Pan Sauce and Sweet Potato Cake.
- KQED 9: Sat, Jun 29, 2013 -- 10:00am email reminder
Also on KQED.org this week ...
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