Ming Tsai

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Episode 519: Chinese Mustard/Potatoes

Guest Chef: Gordon Hamersley

This week, Ming adds spice to the average potato by pairing with Chinese mustard for his latest East-West combo.  These ingredients provide unique and flavorful recipes that are sure to leave you satisfied.  In the kitchen, Ming creates Mustard Roasted Chicken on Potato-Fennel Fondue and Potato-Mustard Crusted Trout, followed by Creamy Mustard Stuffed Potatoes.  Guest Gordon Hamersley, chef/owner of Boston’s Hamersley’s Bistro, tries his hand at the East-West ingredients creating Spicy Shrimp and Potato Salad with Chinese Mustard Greens.