Tag: Season 4
- Sweet and Sour Clams
- Govind Armstrong's "Coffee & Doughnuts"
- Parmesan-Garlic Holes
- Warm "Éclair" Sundae
- Donut Holes with Ginger Whipped Cream
- Master Doughnuts
- Geoffrey Zakarian's Sea Scallop Cru with Rosemary & Honey Essence and Sea Bean Salad
- Blackened Scallops with Carrot Salad
- Peppered Lamb Satays with Citrus-Mint Syrup
- Seafood Lumpias
- Citrus-Mint Syrup
- MaryAnn Esposito's Grilled Vegetable Panini with Asian Tapenade
- Whole Roasted Tapenade Duck
- Asian Mussels Pasta
- Seared Tuna Sashimi with Asian Tapenade
- Asian Tapenade
- Eric Ripert's Smoked Salmon, Creme Fraiche and Herb Crepes
- Ginger-Orange Crepe Flambe
- Seafood Crepe
- Best Egg McMing
- Master Crepes
- Jasper White's Scallop & Maine Shrimp Ceviche with Ginger-Kiwi-Jicama Salsa
- Tropical Glazed-Black Vinegar Pork Spare Ribs
- Grilled Shrimp and Corn Rice "Tamales"
- Chicken "Moo Shu-quitos"
- Ginger-Kiwi-Jicama Salsa
- Ted Allen's Duck Breasts with Asian Mole and Jicama-Haricots Salad
- Sara Moulton's Spicy Cheese Souffles with Micro Greens and Cranberry-Mango Vinaigrette
- Olive Oil-Sesame Poached Albacore Tuna Salad
- Pounded Wild Salmon on Tomato-Couscous Salad
- Panko Crusted Turkey "Scallopini"
- Cranberry Mango Vinaigrette
- Mole Ratatouille
- Grilled Rib Eye with Corn Salad and Mole
- Stuffed Jumbo Shrimp with Mole
- Asian Mole
- Warm Double Chocolate Mousse Cake
- Chocolate Mousse Sundae
- Chocolate Mousse Napoleon
- Chocolate Mousse
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.
