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Simply Ming Previous Broadcasts

Johnny Iuzzini (Episode #1407H)

KQED Plus: Fri, Jul 20, 2018 -- 8:30 AM

It's "dark and stormy" time with James Beard award-winning uber-pastry chef Johnny Iuzzini. Johnny was named one of the 10 most influential pastry chefs in America. He shows his best today when he creates an amazing frozen dark & stormy souffle. And Ming will do a dark and stormy his way with his dark & stormy doughnuts with ginger cloud cream.

Minnesota Episode with Jamie Malone (Episode #1523H)

KQED 9: Sun, Jul 15, 2018 -- 11:00 AM

Ming makes a stop in Minneapolis to explore what makes this up-and-coming foodie hub unique. He meets up with chef Gavin Kaysen at his restaurant Spoon and Stable for a quick breakfast bite; a salmon mi-cuit with sauce meurette. Next stop is the Grand Cafe, where chefs Jamie Malone and Erik Anderson are breathing new life into a classic French establishment. Ming prepares salmon en papillote with Chinese black beans, leeks and maitake mushrooms with brown butter couscous as they make cocktails and prep for a trip to Boom Island Park. It's time to fire up the grill: the chefs work together to prepare a gorgeous, whole grilled salmon with pressed lobster sauce, celeriac, and maitake mushrooms. Don't miss this week's episode of Simply Ming in Minneapolis.

Rick Bayless (Episode #1406H)

KQED Plus: Fri, Jul 13, 2018 -- 8:30 AM

Master-chef of Mexican cuisine and Emmy-nominated host, Rick Bayless. has nine cookbooks and owns several restaurants in Chicago including the much-acclaimed Frontera Grill. He is also well-known for his public television series, Mexico One Plate at a Time. Today, Rick's going to make a green chili adobo taco duo including roasted chayote with herbs and goat cheese and shrimp skillet tacos. He then helps Ming cook up a family-favorite, surf-n-surf moo shu wraps.

Langoustine & Tomatoes with Chef Axel Bjorn Claussen (Episode #1522H)

KQED 9: Sun, Jul 8, 2018 -- 11:00 AM

It wouldn't be a visit to Iceland without experiencing its geothermal energy. Ming visits Fridheimar, a tomato greenhouse in Iceland that runs off of geothermal energy to make over 370 tons of tomatoes a year. Ming picks tomatoes off the vine to bring to Fishmarket Restaurant in downtown Rekjavik where he meets chef Axel Bjorn Claussen to make some explosive cocktails along with his sous chef Kirill Ter-Martirosov. Chef Claussen prepares Icelandic pan sauteed langoustine with tomato and daikon salad. Ming then cooks up a hot and sour soup with mussels and whole grain grilled cheese. Afterwards, Ming makes a splash at the Secret Lagoon to cap off his adventures in Iceland.

Madhur Jaffrey (Episode #1405H)

KQED Plus: Fri, Jul 6, 2018 -- 8:30 AM

Ming and his guest are cooking with curry spices. One of the best Indian chefs in the country, Madhur Jaffrey, joins the show. She is a James-beard award-winning author, actress, and restaurateur. Madhur is going to show how to make potatoes in a Marwari style with griddle bread and Ming aims to impress with a Japanese chicken curry with caramelized onions and cauliflower.

Arctic Char with Fanney Dora Sigurjonsdottir, Vodka Coctail (Episode #1521H)

KQED 9: Sun, Jul 1, 2018 -- 11:00 AM

Ming's third visit in Iceland is to chef Fanney Dora Sigurjonsdottir who is head chef at Skal!, an experimental bar and restaurant in Reykjavik's Hlemmur Food Hall. Ming meets chef Sigursjonsdottir at the Reyka vodka distillery, where they learn about the volcanic rock-purified water that goes into making their special liquor and get inspired for making cocktails back at the bar. Then, they gather up produce at Hlemmur Food Hall together and prepare Arctic char, one of the northernmost fish species with beautiful depth of flavor. Chef Sigurjonsdottir prepares a cured Arctic char tartar with grilled bread. Then, Ming prepares a tea-smoked five peppercorn Arctic char with root vegetable risotto.

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