Ming Tsai

Tag: guest chef

• Angela and Seth Raynor's Grilled Lobster Tails with Summer Herbed Butter Roasted Potatoes
• Shermay Lee's Ayam Pedas (Chicken and Long Beans in a Spicy Gravy)
• Samson Chan's Chili Crab
• Janice Wong's The Garden
• Dennis Lee's Sake Broth with Nduja Black Cod
• Charles Phan's Lemongrass Chicken
• Bryan Caswell's Crispy-Skin Snapper with Grapefruit-Fennel & Swiss Chard Agro Dulce
• Geoffrey Zakarian's Sea Scallop Cru with Rosemary & Honey Essence and Sea Bean Salad
• Michael Schlow's Pork Chops a la Nona
• Jonathan Waxman's Macadamia Duck with Roasted Vegetables
• Joanne Chang's Raspberry-Rhubarb Free Form Crostata
• Masaharu Morimoto's Sashimi Salad (Chirashi Zushi)
• Andrew Zimmern's Mixed Vegetable and Tofu with Miso Sabayon
• Ken Oringer's Grilled Lobster with Thai Curry Butter & Grilled Lemons
• Flashed Salmon with Wasabi and Avocado
• Mom and Pops Tsai's Kung Pao Prawns
• Jasper White's Mussels with Ginger and Cream
• Master Crepe Technique
• Beau MacMillan's Seared Scallops with Maitake Ginger Garlic Cream and Rice
• Master Technique: Sushi Rice
• Hubert Keller's Chocolate Mousse Burgers
• Master Chocolate Mousse
• Patricia Yeo's Char Siew with Orange-Miso Glaze
• Tiffani Faison's grilled day boat tuna Japanese eggplant with chili lemongrass, basil vinaigrette
• Ken Oringer's Thai Style Clams Casino
• Jody Adams' Sweet and Sour Ginger Bluefish
• Beijing Style Chicken and Shrimp, Green Onion hors d' oeuvres
• Marc Forgione's Tomato Soup with Basil Marinated Cherry Tomatoes and Spicy Spring Roll "Crouton"
• Marco Canora's Linguini with Ponzu Steamed Clams and Crispy Jamon
• Barry Maiden's Mustard Spiced Pork "Grillades & Grits"
• "Confit" Maitake Mushroom Salad with Tomato Carpaccio
• Maitake Fettuccine with Basil-Macadamia Nut Pesto
• Daniel Bruce's Pan Seared Salmon with Maitake, Italian Basil, Sweet Corn and Watercress Sautee
• John Besh's Wagyu Beef Short Ribs with Cranberries & Rock Candy
• Jason Santos' Seared Duck Breast with Fermented Black Bean and Ketchup Glaze
• Joanne Chang's Chinese shortrib tacos with garlic chive salsa and garlicky yogurt
• Ancient Grains “Risotto” Style
• ‘Gazpacho’ with Shiso Oil
• Chicken Salad with Mangos and Toasted Cashews
• Sesame Tempura Cod with Honey-Vinegar Dipping Sauce
• Susur Lee's Jasmine Tea and Mint Chocolate Mousse
• Tamari Glazed Alaskan King Salmon with Chipotle Vinaigrette Salad
• Patricia Yeo's Whole Fried Fish with Sizzling Lime-Ponzu Sauce, Pineapple Fried Rice
• Broiled Shrimp Carpaccio
• Grilled Ponzu Marinated Chicken with Orzo ‘Risotto’
• Ponzu-Soy Vinaigrette
• Michael Schlow's Chilled Shrimp & Cucumber Salad with Sweet & Spicy Ginger Vinaigrette
• Eric Ripert's Hamachi Tandoori with Pickled Cucumber Salad
• Seared Duck Breast with Yam Ravioli
• Billy Starr's Open-faced Grilled Naan Sandwich
• Tony Maws's Braised Oxtails With Maitake, Caramelized Shallots And Orange
• Melina Shannon-DiPietro's Summer Lettuce Salad with Red Wine-Teriyaki Vinaigrette
• Preserved Lemon-Edamame Tapenade
• Ken Oringer's Lacquered Pork Belly With Preserved Lemon, Soy Sake Glaze
• Squashbusters' Greg's & Rodney's Panko and Dijon Crusted Chicken Tenders with Honey-Dijon-Yogurt Dip
• Iris and Stephen Tsai's Tamari Pork and Bell Peppers on Olive Oil Noodle Cake
• Annie Copps' Coconut and Banana Freezer Pops with Dried Cranberries
• Charles Draghi's Piemontese-style Veal Chops with Sesame and Sage Butter
• Michael Chiarello's Spuma di Tonno and Heirloom Tomato “Short Stack”
• Josh Viertel's Thyme and Ginger Roast Chicken
• Michael Schlow's Hamachi Crudo with Cranberry Compote, Jalapeno and Cilantro
• Susur Lee's Soju and Lemon Roasted Crusted Wild Salmon
• Michelle Bernstein's Thai Basil and Butter Contessa Head-on Shrimp
• Iris Tsai's Pork, Shiitake and Parsley Shumai
• Shrimp and Parsley Wontons with Soy-Vinegar Sauce
• Crispy Wonton and Salmon Napoleon with Parsley-Roasted Garlic Puree
• Ted Allen's Bacon Roast Pork Shoulder With Cilantro Yogurt
• Todd English's Warm Lobster Summer Rolls with Brown Butter Morel Sauce
• Daniel Bruce's Pan-Fried Soft Shell Crab with Sweet Corn, Wild Ramps and Spicy Almond Sauce
• Kirk Avondoglio's Spice-Rubbed Salmon with Radicchio Slaw and Clementine Marmalade
• Mom and Pops Tsai's Kung Pao Prawns
• Robert McGrath's Wasabi-Marinated Seared Swordfish
• Thierry Rautureau's Grilled Salmon with Olive Tapenade and Sweet Chile Sauce
• Eric Ripert's Hamachi Tandoori with Pickled Cucumber Salad
• Beau MacMillan's Seared Scallops with Maitake Ginger Garlic Cream and Rice
• Michel Richard's Beet Soba Bolognese
• Michela Larson's Hoisin-Glazed Salmon with Heirloom Tomato Salad
• Laurent Tourondel's Curry Short Rib "Indian Style"
• Gale Gand's Caramelized Figs with Shaoxing Almond Brittle and Buttermilk Panna Cotta
• Alfred Portale's Balsamic Honey Marinated Pekin Duck Breast,Roasted Maitake Mushrooms, Shaved Fennel and Blood Orange Salad
• Iris Tsai's Stir-Fried Beef with Sugar Snap Peas and Red Pepper
• Clay Conley's Florida Snapper with Galangal and Jalapeno Curry
• Alex Guarnaschelli's Roasted Shrimp with Spicy Cucumber Sambal and Lemon Crème Fraîche
• Tom Douglas's Mac and Cheese Salad with Red Curry Buttermilk Dressing
• Rick Bayless's Skirt Steak Salad with Baby Swiss Chard
• Iris Tsai's Tofu and Zucchini Salad
• Michel Nischan's Wild Salmon and Asparagus with Miso-Butter Glacage
• Michelle Bernstein's Tamarind Granita with Brown Sugar Pot de Creme
• Steamed New Zealand Greenshell Mussels With Dashi Broth, Ginger and Parsley
• Grilled Sweet Potatoes with Celery Salad, Toasted Walnuts and Chile Oil Vinaigrette
• Martin Yan's Warm Beef Spinach Salad
• Ana Sortun's Crab, Kohlrabi & Fennel Cigar with Spicy Carrot Syrup
• Jody Adams Grilled head-on shrimp with macadamia-spice and Ming's Spicy Mango Salsa
• Rene Michelena's Pork Katsu with Curried Stir-Fry
• Michael Schlow's Ginger-Fuji Apple Chutney
• Jasper White's Lobster Or Shrimp Salad with Ming’s Cucumber Kimchee
• Mama Tsai's Party Curry Beef Pinwheels
• Ken Oringer's Soft Shell Crab Tempura with Celery Root Puree and Black Pepper-Garlic Sauce
• Francois Payard's Chocolate Pastilla
• Michael Schlow's Contessa Shrimp with Pineapple Salsa and Three Vinegar Syrup