Simply Ming Season 5
- Swordfish-Bacon Kebabs with Cilantro Gremolata
- Bacon-Cilantro Fried Rice
- BLT with Cilantro Mayo
- Ted Allen's Bacon Roast Pork Shoulder With Cilantro Yogurt
- Seared Halibut with Curry-Vanilla Oil
- Curry-Vanilla Oyster Stew
- Curry-Rum Flambeed Mango Sundae
- Asian Spaghetti
- Striped Snapper Americaine en Papillote
- Tomato Carpaccio with Soy-Vinegar Syrup
- Michael Chiarello's Spuma di Tonno and Heirloom Tomato “Short Stackâ€
- Crispy Marinated Scallop Coins
- Lemongrass Capellini with Clams and Broccoli Rabe
- Pressure-Cooked Shortribs with Root Vegetables
- Scallops and Zucchini with Black Beans
- Tofu Greek Salad
- Oven Roasted Pork Ribs with Hoisin-Cranberry BBQ sauce and Asian Coleslaw
- Sweet Potato Pot Pie
- Crispy Chicken Wings with Lime Leaf-Shallot Chile Sauce
- Corinne Trang's Sweet and Spicy Asian Mango Salsa with Grilled Shrimp
- Mustard Crusted Rabbit with Sambal-Garlic Dipping Sauce
- Sliced Hanger Steak and Onion Hoagie with Sambal-Dijon Spread
- Spicy Mustard Crab Dip with Shrimp Crackers
- Andrea Immer Robinson's Mussels Dijon
- Cucumber and Smoked Salmon Summer Roll
- Shrimp Scampi
- Michael Psilakis's Spicy Shellfish Yiouvetsi
- Lemongrass Marinated Chicken Breast with Olive Couscous
- Arugula Salad with Lemongrass Pecans
- Todd English's Olive Oil Braised Lobster with Lemongrass Corn
- Orange Squab with Fennel Carrots and Orange-Star Anise Syrup
- Red Roasted Pork Belly with Black Mushrooms and Carrots
- Grilled Rib Eye with Black Bean Compound Butter
- Hubert Keller's Steamed Clams and Chives with Fermented Black Bean Sauce
- Haricot Verts Black Bean-Almondine
- Layered Salad with Green Goddess Tofu Dressing
- Crispy Tofu and Parsley-Tomato Lavosh Wrap
- Ken Oringer's Malaysian Curry Noodle Hot Pot
- Stephen Tsai's Ja Jian Mien
- Cranberry-Hoisin-Chicken Rice
- Chicken and Sweet Potato Pot Pie
- Sweet Potato Soup
- Ginger Tapioca ‘Brulee’
- Joanne Weir's Ginger Ice Cream With Chocolate-Covered Almonds
- Clark Frasier And Mark Gaier's Crispy Shiitake Mushroom, Lime Leaf, And Shallot Salad With Mango, Lettuce, And Clear Dipping Sauce
- LIME SHALLOT CLEAR DIPPING SAUCE
- Thai Seafood Soup
- Lime Leaf Shrimp Satays
- Jasper White's Kobe Beef and Lobster Tail with Fresh Wasabi Root, Garlic & Avocado
- Flashed Salmon with Wasabi and Avocado
- Grilled Scallop Yakitori with Wasabi-Avocado Dip
- Wasabi-Avocado Ahi Tuna Dome
- Mustard Roasted Chicken on Potato-Fennel Fondue
- Creamy Mustard Stuffed Potatoes
- Potato-Mustard Crusted Trout
- Spicy Contessa Shrimp And Potato Salad With Chinese Mustard Greens
- Sesame Tuna Salad Nicoise
- Warm Tomato and Sesame-Crusted Goat Cheese with Cranberry-Balsamic Syrup
- Honey and Balsamic Glazed Salmon Spiral with Sesame-Orange Spinach
- Sesame Grilled Eggplant and Red Bell Pepper Carpaccio with Whipped Tofu
- Frank McClelland's Kep’s Free-For-All Summer Salad
- Broiled Black Peppered Sake Marinated Salmon and Zucchini Spaghetti
- Sake-Black Pepper Mussels
- Sake Pineapple Upside Down Cake with Black Pepper Ice Cream
- Braised Ginger-Cranberry Duck “Cassouletâ€
- Cranberry-Turkey Fried Rice
- Ginger-Cranberry Chocolate Chip Cookies
- Andrea Immer Robinson's Pork Tenderloin With Pinot Noir Reduction
- Tomato-Thai Basil Panzanella Salad
- Polenta Satays with Thai Basil Pesto
- Jody Adams's Veal cutlets with parmesan and basil
- Thai Basil-Contessa Shrimp Orzo Risotto
- Pork Belly Clay Pot
- Piggies-in-the-Blanket
- Maple Spice Cake with Maple-Thai Bird Cream
- Tea Smoked Brown Sugared Salmon
- Caramelized Tea Coated Butterfish with Scallion Couscous
- Black Lychee Tea Granita
- Iris Lee Tsai's Brown Sugar Pan Fried Duck Breast
Simply Ming In Your Kitchen
NOW AVAILABLE. Ming's newest cookbook includes 80 new recipes with QR codes to access videos of Ming preparing each recipe and free shopping lists.
