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Episode 513: Chinese Fermented Black Beans/Butter
Guest Chef: Hubert Keller
The briny pungency of Chinese fermented black beans coupled with the creaminess of butter makes for the perfect East-West pairing. Ming uses these ingredients to make Grilled Rib Eye with Black Bean Compound Butter and Haricot Verts Black Bean-Almondine. Ming also creates an “All-In-One” meal of Wok-Stirred Scallops and Zucchini with Black Beans. Guest chef Hubert Keller, Chef/Owner of Fleur de Lys, welcomes Ming to his San Francisco home where he prepares Steamed Clams and Chives with Fermented Black Bean Sauce.
