Ming Tsai

Tag: appetizer

• Jonathan Taylor's Pork and Lobster Lollipops
• Dante DeMagistris' Basil Ricotta Gnocchi with Shrimp and Asparagus
• Tom Woods' Clam Chowder with Thai Flavors
• Lardo Wrapped Spot Prawns with Kimchee Arugula Salad
• Julio Bermejo's Drunken Shrimp
• Parmesan-Garlic Holes
• Master Doughnuts
• Blackened Scallops with Carrot Salad
• Peppered Lamb Satays with Citrus-Mint Syrup
• Seafood Lumpias
• Asian Mussels Pasta
• Seared Tuna Sashimi with Asian Tapenade
• Eric Ripert's Smoked Salmon, Creme Fraiche and Herb Crepes
• Red Snapper New-Style Sashimi with Olive Oil Sesame Flash
• Jasper White's Scallop & Maine Shrimp Ceviche with Ginger-Kiwi-Jicama Salsa
• Crispy Potato Shrimp with Warm Pineapple Salsa
• New Style Sashimi with Soy-Lemon Syrup and Curry-Coriander Oil
• Turkey Spring Rolls with Hoison-lime Dipping Sauce and Bacon Brussels Sprouts
• Andy Husband's Dijon & Sambal Peach BBQ Glazed Pork Skewers
• Spicy Mustard Crab Dip with Shrimp Crackers
• Peppercorn Tuna on Kung Pao Bok Choy Fondue
• Chris Schelisnger's Striped Bass “Poke” with Spicy Black Pepper Dust
• Grilled Soy Chicken Wings
• Ken Oringer's Thai Style Clams Casino
• Polenta Satays with Thai Basil Pesto
• Beijing Style Chicken and Shrimp, Green Onion hors d' oeuvres
• Jamon Wrapped Asparagus with Ponzu Syrup
• Broiled Chipotle-Tamari Chicken Wings with Zucchini Sticks
• Best Ever Lamb Tacos with Chile-Tzatziki
• Chile Grilled Shrimp Satays with Ginger-Yogurt Fennel Salad
• Panko Eggplant with Chile-Yogurt Salsa
• Maitake Brown Rice Risotto
• Maitake-Chicken Hot and Sour Soup
• Angry and Killer Shrimp and Maitakes on Grits
• Grilled Teriyaki Tempeh Satays with Garlic Creamed Spinach
• Melina Shannon-DiPietro's Summer Lettuce Salad with Red Wine-Teriyaki Vinaigrette
• Lemon Broccolini-Shiitake Saute with Garlic Chips
• Preserved Lemon-Edamame Tapenade
• Ken Oringer's Lacquered Pork Belly With Preserved Lemon, Soy Sake Glaze
• Panko Crusted Eggplant Chips with Dijon-Sour Cream Dip
• Tamari-Marinated Tofu-Cucumber Salad
• Asian Ratatouille with Couscous
• New Style Salmon Sashimi
• Michael Chiarello's Spuma di Tonno and Heirloom Tomato “Short Stack”
• Seared Scallops with Ginger-Thyme Pan Sauce
• Michael Schlow's Hamachi Crudo with Cranberry Compote, Jalapeno and Cilantro
• Buckwheat Crepes with Lemon-Banana Flambe
• Shrimp Balls with Soju-Tomato Sauce
• Ponzu Glazed Bacon and Shrimp
• Michelle Bernstein's Thai Basil and Butter Contessa Head-on Shrimp
• Shrimp and Parsley Wontons with Soy-Vinegar Sauce
• Crispy Wonton and Salmon Napoleon with Parsley-Roasted Garlic Puree
• Tomato Carpaccio with Soy-Vinegar Syrup
• Swordfish-Bacon Kebabs with Cilantro Gremolata
• Todd English's Warm Lobster Summer Rolls with Brown Butter Morel Sauce
• Rice Paper Philly Cheesesteak
• Crispy Caramelized Shallot and Pork Spring Rolls
• Chicken and Mango Summer Rolls
• Shrimp-Cucumber Summer Rolls
• Spiced Panko Tofu with Almond-Cabbage Salad
• Beef and Green Papaya Salad
• Chicken-Scallion Satays
• Peppercorn Tuna on Kung Pao Bok Choy Fondue
• Sweet Chile Clam Fritters
• Sweet Chile Chicken Wings
• Venison Carpaccio with Cranberry Salad Frisee
• Spiced Tofu Napoleon
• Michael Schlow's Chilled Shrimp & Cucumber Salad with Sweet & Spicy Ginger Vinaigrette
• Ken Oringer's 2 Hour Egg With Spinach, Asparagus And Sesame Paste
• Chicken Cucumber Noodle Salad
• Soba Noodle Soup
• Soba Noodle-Shrimp Pancakes
• Eggplant and Tomato Tempura Satays with Hoisin-Lime Dipping Sauce
• Asian BBQ Chicken Wings
• Red Roast Chicken Wings and Figs
• Blood Orange Chicken Frisee Salad with Warm Maitake Vinaigrette
• Black Pepper Teriyaki Chicken and Pineapple Satays
• Spicy Crab Dip
• Bloody Mary Scallop Ceviche
• Steamed Contessa Shrimp-Zucchini Stuffed Tofu
• Zucchini-Tofu Croquette
• Whipped Miso Butter with Crispy Tofu
• Lemongrass-Lobster Rangoon
• Parsley-Garlic Stuffed Shrimp with Yuzu-Dashi Dip
• Steamed New Zealand Greenshell Mussels With Dashi Broth, Ginger and Parsley
• Sweet Potato Fries with Chile Aioli
• Steamed Edamames Tossed with Olive Oil, Lemon and Sea Salt
• Spicy Crab Cakes
• Avocado-Stuffed Spicy Crab Salad
• Warm Shiitake and Corn Salad Frisee
• Grilled Asian Antipasto Salad
• Ana Sortun's Crab, Kohlrabi & Fennel Cigar with Spicy Carrot Syrup
• Grilled Shrimp, Bacon, and Pineapple with Carrot-Chipotle Glaze
• Beef and Shiitake Satay with Mango Sauce
• Wok-Stirred Mushroom Salad Cups
• Grilled Five-Herb Vegetable Panzanella
• Warm Rock Shrimp and Celery Root Salad
• Marinated Tomato Salad with Sesame-Crusted Goat Cheese
• Potato Pancakes with Apple-Scallion Cream
• Pork and Ginger-Fuji Apple Chutney Pot Stickers