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S14 E24 Bondir

Instructional & Educational

TV-G

24m

Mar 10, 2017

Jason Bond of Bondir in Cambridge joins us as we cook with mackerel. Jason makes Grilled Mackerel with Charred Eggplant Puree and Eggplant Pickle, while Ming cooks up a Tea-Smoked Mackerel with Hunan Eggplant.

Season 14, 26 Episodes

French chef Daniel Boulud stops by to create a classic French dish, Poulet A L'Estragon with Rice Pilaf and Yellow Wax Beans. Ming makes his favorite Chinese Five-Spice Split Chicken with Charred Chile-Tomato Salsa and Steamed Buns.

Lidia Bastianich,

James Beard Award-winning chef Lidia Bastianich makes a savory Grilled Calamari and Shrimp with Salsa Verde and Grilled Bread, which Ming matches with Blue Ginger Crispy Calamari and Thai-Lime Dipping Sauce. It’s the best of frutti di mare!

Culinary master Jacques Pépin prepares a luscious dish of Chicken Livers in a Mushroom Port Cranberry Sauce, paired with Small Potatoes. Ming makes a Hot Chicken Liver Mousee with Bacon-Thyme Sauce. For dessert, a classic Chocolate Soufflé.

Tiffani Faison,

Chef Tiffani Faison, the owner of Tiger Mama and Sweet Cheeks, makes her favorite Vietnamese dish, Pad Gra Pow, over Jasmine rice and topped with a fried duck egg. Ming matches with savory meatloaf sliders. Simple ingredients, delicious dishes!

Madhur Jaffrey,

Actress and James Beard Award-winning author and restaurateur Madhur Jaffrey shows audiences how to make Potatoes Marwari Style with Griddle Bread, while Ming prepares a Japanese Chicken Curry with Caramelized Onions and Cauliflower.

Master chef and Emmy-nominated host Rick Bayless creates a Green Chili Adobo Taco Duo with Shrimp, Caramelized Onion, and Roasted Chayote. Meanwhile, Ming makes a family-favorite: Surf-n-Turf Moo Shoo Wraps. It’s East meets Southwest!

Johnny Iuzzini,

James Beard Award-winning pastry chef Johnny Iuzzini whips up a decadent Frozen Dark and Stormy Soufflé while Ming makes Dark and Stormy Doughnuts.

It’s duck two ways as Shaun Hergatt, executive chef of Juni, makes a rich Acacia-Glazed Duck with Plum Puree and Shaved Fennel Salad. Ming matches with savory Thai Coconut Braised Duck Legs, Sweet Potato and Leeks, and Sambal-Plum Chutney.

Rocco DiSpirito,

Award-winning chef Rocco DiSpirito shows us healthy options with an Almond Vanilla Protein Smoothie, Spinach Pesto Pasta, and an Almond Cake with Berries. Ming creates Wok-Stirred Brown Rice Noodles with Shitakes and a Spicy Almond Pesto.

Maine’s master of fresh, local, and sustainable food, chef Sam Hayward gives his take on shellfish, while Ming makes Wok-Stirred Thai King Crab Legs.

Gunnar Hvarnes,

Ming heads to Norway to explore its rich culture, beautiful landscape, and fresh-from-the-sea fish dishes! Meeting up with chef Gunnar Hvarnes, the two toast martinis before getting down to business – creating two delicious Cod dishes.

Ming explores Norway with chef Geir Skeier, winner of the 2009 Bocuse d’Or world cooking contest. After prepping a delicious cocktail from traditional Norwegian Aquavit, Ming and Geir create two meals from the region’s sumptuous salmon.

Orjan Johannessen,

Ming discovers Norwegian and Scandinavian tastes and traditions with chef Ørjan Johannessen. Joined by Ørjan’s parents, the chefs create two distinctive Fjord Trout meals, while the Johannessen’s make a pickled herring and caramel pudding.

Andreas Viestad,

Mackerel is on the menu for Ming during his adventures in Norway. Known for his show “New Scandinavian Cooking,” chef Andreas Viestad introduces Ming to a farm apple Kir before they settle in to whip up two mouth-watering meals.

Chef Will Gilson and Ming make duck two ways. Will starts with Duck Breast and Hay-Roasted Carrots and Toasted Pistachios. Ming whips out his pressure cooker for Szechwan Duck Legs with his recipe for Fried Rice with Yukon Gold Potatoes.

Chef Susan Regis focuses on fresh-picked veggies. Susan creates a Rye Berry Salad with Wine Cap Mushrooms, Wild Greens, and Herbed Crème Fraiche. Ming pairs Coriander-Crusted Salmon with Asparagus Sauce, Quinoa, and an Asparagus Salad.

Andrew Taylor & Mike Wiley,

Chefs Andrew Taylor and Mike Wiley come from Portland, Maine for some oysters! The two make Oysters with Kimchee Ice and a Brown Butter Lobster Roll while Ming pairs Beer Battered Oysters with Shallots and Chinese Vinegar Mignonette Aioli.

Hawai’i – Isaac Boncaco,

Ming hits up Hawai’i! Joining Ming is chef Issac Boncaco, the 2014 Maui Chef of the Year. With two unique takes on tuna, Issac and Ming talk shop and trade recipes as they create a delicious meal on the beautiful sands of Kama’ole Beach.

Hawai’i – Ed Kenney,

Coconuts, opah, and plantains are on the menu in Hawai’i. Chef Ed Kenney and Ming head to Ma’o Organic Farms to harvest ingredients and coconuts for a few exotic dish and drinks! Ming and Ed create two unique takes on traditional dishes.

Hawai’i – Lee Ann Wong,

Ming is in Maui with chef Lee Anne Wong. At Kako’o ‘Oiwi Farm, the two gather traditional Hawaiian ingredients, such as taro plants, edible ferns, and breadfruit to create a sumptuous meal celebrating the heritage of the islands.

Hawai’i – Mom & Dad,

Ming heads to Honolulu to join Mom and Dad in their kitchen for a family meal. Whipping up a few favorite dishes, the Tsai family trades laughs and stories – and more than a few family photos! – before sitting down to dinner on the lanai.

Hawai’i – Roy Yamaguchi and Alan Wong,

At the Hawai’i Food and Wine Festival, Ming bumps into chefs Roy Yamaguchi and Alan Wong, masters of Hawai’ian cuisine. As the friends catch up, they go to their favorite place – the kitchen! – to create three unique and tasty fish dishes.

Chef Robert Sisca joins Ming to create two takes on halibut. Robert makes a Bread-Crusted Halibut with Broccoli Rabe and a Chorizo Emulsion, before helping Ming with his Halibut Fish Stew with Roasted Garlic Aioli and Grilled Bread.

Jason Bond of Bondir in Cambridge joins us as we cook with mackerel. Jason makes Grilled Mackerel with Charred Eggplant Puree and Eggplant Pickle, while Ming cooks up a Tea-Smoked Mackerel with Hunan Eggplant.

Louis DiBiccari,

Chef and restaurateur Louis DiBiccari celebrates lobster with Ming by preparing it not one, not two, but FOUR ways. Louis makes Lobster Gravy with Lobster Risotto while Ming offers up Thai Basil-Lobster Risotto Cakes with Lobster Emulsion.

From Portsmouth, NH, chef Matt Louis cooks Goat Meatballs, while Ming counters with Surf-n-Turf Meatballs.

Details

Simply Ming

Instructional & Educational

TV-G

5 Seasons

24m

Take your home cooking to a whole new level. The James Beard and Emmy Award-nominated series feature mouthwatering recipes, celebrity appearances, and culinary road trips – all inspired by Ming Tsai's signature East-West culinary style.

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