Check your local listings for broadcast times in your area
SIMPLY MING Episode 601:
Thai Basil/Butter
Guest Chef: Michelle Bernstein (Miami)
Saturday, October 4, 2008 at 12:00 PM on Public Television (check local
listings)
Savory Thai Basil is combined with smooth, creamy butter for the premiere
episode of SIMPLY MING’s sixth season. Chef Ming Tsai creates this East-West
pairing for three recipes that take Italian food much farther East. First, Ming
simplifies dinner with an all-in-one recipe – Sweet Potato Ravioli with
Basil-Brown Butter, an easy dish that uses wonton skins for the ravioli shells.
Later, Ming travels to Miami, where renowned Chef Michelle Bernstein puts her
East-West spin on the key ingredients, cooking up Thai Basil and Butter Prawns.
Back in his studio kitchen, Ming dishes out a Creamy Thai Basil Polenta. For
dessert, a sweet and savory Thai Basil-Blueberry Crumble combines the East-West
duo.
SIMPLY MING Episode 602:
Coconut/Molasses
Guest Chef: Rick Bayless (Chicago)
Saturday, October 11, 2008 at 12:00 PM on Public Television (check local
listings)
The robust sweet flavor of molasses, a versatile, yet underused, western
ingredient, is paired with rich coconut milk for this week’s serving of SIMPLY
MING. Chef Ming Tsai demonstrates an East-West dish with a hint of sweet and
sour from molasses and lime juice – Coconut Braised Chicken with Carrots. In his
travels to Chicago, Ming visits Chef Rick Bayless in the test kitchen at
Frontera Grill. There, Rick takes the two ingredients and combines them in his
dish of Sea Scallops with Roasted Tomato Coconut Cream. Back in the studio
kitchen, it’s time to cook up some sweets. Ming makes a luscious Coconut Cake
with Molasses Frosting and a rich, comforting Molasses-Tapioca Pudding.
SIMPLY MING Episode 603: Ponzu/Cranberries
Guest Chef: Tom Colicchio
Saturday, October 18, 2008 at 12:00 PM on Public Television (check local
listings)
The tangy flavors of ponzu from the East and cranberries from the West pack a
big punch in this week’s SIMPLY MING recipes. In the studio kitchen, Chef Ming
Tsai makes a Cranberry Shrimp Ceviche, an easy appetizer that balances citrus
with the sweetness of jicama and coconut. Ming combines the ingredient duo in
one pot to stir up Fried Duck Tossed in Ponzu-Cranberry Sauce. Then, Ming takes
everyone’s favorite baby back ribs to a whole new level with his ginger, ponzu
and cranberry glazed Sweet and Sour Spare Ribs. Later, Ming is joined by Tom
Colicchio, who demonstrates his Top Chef skills with a Cranberry-Ponzu Poached
Salmon.
SIMPLY MING Episode 604: Ginger/Lemons
Guest Chef: Annika Sorenstam (Miami)
Saturday, October 25, 2008 at 12:00 PM on Public Television (check local
listings)
Chef Ming Tsai introduces a dynamic East-West duo – the spicy-sweet flavor of
ginger combined with the zest of lemons. In the SIMPLY MING studio kitchen,
Ginger Lemon Chicken with Ginger Wild Rice proves to be a simplified supper that
can be made from start-to-finish in one roasting pan. Next up, an elegant,
healthy dish that is sure to please – Steamed Ginger Dover Sole with
Lemon-Cucumber Carpaccio. Later, Ming is off to Miami where professional golfer
Annika Sorenstam puts the East-West ingredients to work in her Gravlax and
Lemon-Fennel Salad. Back in the studio kitchen, Ming cooks up a sweet
Ginger-Lemon Semolina cake, a tort so tasty kids will want it as their birthday
cake.
SIMPLY MING is a production of WGBH Boston and Ming East-West, LLC, distributed by American Public Television.
Funding for SIMPLY MING is provided by All-Clad Metalcrafters, Inc., Contessa Premium Foods, Inc., and Ocean Spray Cranberries, Inc.
SIMPLY MING press materials and interviews are available by contacting Tara
Rafieymehr, Account Executive, WGBH Boston, 617-300-5328.
Photography Contact:
Caitlin Karg
Assistant Account Executive
WGBH Boston
617-300-5484
SIMPLY MING is closed-captioned for deaf and hard-of-hearing viewers and described for blind and low vision viewers by the Media Access Group at WGBH Boston.
