Check your local listings for broadcast times in your area
SIMPLY MING Episode 501: Cilantro/Bacon
Guest Chef: Ted Allen
Saturday, October 6 at 12:30 PM (check local listings)
For the premiere of his fifth season, Ming stirs things up with a whole new
approach to East-West cooking! Making things simpler than ever, Ming focuses on
two main ingredients: one East, one West. For this episode, Ming uses cilantro
and bacon to grill up a uniquely flavorful dish—Swordfish-Bacon Kebabs with
Asian Gremolata, and a Bacon-Cilantro Fried Rice. Ming also spices up the
traditional BLT by adding a dash of cilantro mayo. And, in another new twist for
the season, we head out of the studio to visit the kitchens of renowned guest
chefs across the country. This time, our friend Ted Allen of Queer Eye, Top Chef
and Uncorked invites us to his Brooklyn home where he creates a Whole
Bone-in-Pork Shoulder with Cilantro Sauce.
SIMPLY MING Episode 502: Curry/Vanilla
Guest Chef: Jacques Torres
Saturday, October 13 at 12:30 PM (check local listings)
Ming uses the unusual combination of curry and vanilla to create the
delectable recipes in this episode. The pairing alone is sure to attract
curiosity. In the kitchen, Ming prepares a Seared Halibut with Vanilla-Curry
Oil, Curry-Vanilla Oyster Stew, and for the delicious finale, a Rum Flambéed
Mango Sundae. World-famous chocolatier Jacques Torres joins us as guest chef and
brings us to his Manhattan chocolate factory. After a lesson on the
behind-the-scenes of chocolate making, Jacques uses our East and West
ingredients to create a Bonbon made with Vanilla and Curry.
SIMPLY MING Episode 503: Soy Sauce/Tomatoes
Guest Chef: Michael Chiarello
Saturday, October 20 at 12:30 PM (check local listings)
Have you ever thought of combining Asian cuisine with Italian cuisine? That is
exactly what Ming accomplishes in this episode when he uses soy sauce and
tomatoes to create Asian Spaghetti, Snapper Americaine en Papillote, and Tomato
Carpaccio with Vinegar-Soy Syrup. Guest chef Michael Chiarello of Entertaining
with Michael Chiarello, and Napastyle infuses his own style into our combination
of ingredients when he creates a Spuma di Tonno and Heirloom Tomato“Short Stack”
in his beautiful Napa home.
SIMPLY MING Episode 504: Oyster Sauce/Hen of the Woods
Guest Chef: Iris Tsai
Saturday, October 27 at 12:30 PM (check local listings)
Oyster sauce and Hen of the Woods mushrooms are the ingredients Ming uses for
his simple “All-In-One Pot” recipes in this episode. Using these east and west
ingredients, Ming crafts a simple Beef, Mushroom and Broccoli Stir Fry.
Simplicity is key when Ming demonstrates how to make a Lobster and Hen of the
Woods Mushroom Stir-Fry prepared with a wok to lock in the dish’s flavor. Very
special guest chef (and Ming’s Mom!) Iris Tsai visits the studio to make her
tasty one-pot Scallop, Mushroom, and Red Pepper Stir Fry.
SIMPLY MING Episode
505: Soy Sauce/Limes
Guest Chef: Michael
Schlow
Saturday, November
3, 2007 at 12:00 PM (check local listings)
Soy sauce and limes- a piquant combination- is back in the
mix as Ming pairs the two for a mouth-watering Roasted Duck with Soy-Lime Syrup
and Soy Braised Oxtail with Carrot and Daikon.
Ming makes a colorful and nutritious Steamed Arctic Char with Soy-Lime
Flash. Guest chef Michael Schlow,
co-owner and chef of Boston’s Via Matta and Radius, tries his hand at the East
and West ingredients, creating a Pan-Seared Swordfish with Corn, Tomato and
Lime.
SIMPLY MING Episode
506: Szechwan Peppercorn/Rum
Guest Chef: Marcus
Samuelsson
Saturday, November
10, 2007 at 12:00 PM (check local listings)
Adding spice and sweetness to his dishes, Ming uses
Szechwan peppercorn and rum as his East and West ingredients this week.
In the kitchen, Ming creates Wok Stirred Drunken Shrimp and Mango, and
hot hot Szechwan Beef and Peppers. Thinking
outside the plate, Ming’s latest cocktail creation is Ginger Rum with Numbing
Cubes—a zesty drink that’ll definitely be a hit at your next party.
Guest chef Marcus Samuelsson of
New York City
’s Aquavit, invites us to his home in
Harlem
where he adds the two East and West elements to create hearty Chicken Stew.
SIMPLY MING Episode
507: Coriander/Fennel
Guest Chef: David
Pasternack
Saturday, November
17, 2007 at 12:00 PM (check local listings)
The herb coriander is native to Asia, but has become one of
the most widely used herbs in the world. Paired
with licorice-scented fennel, you’ve got an aromatic combination of flavors
that are unique in any dish. Ming
starts the meal by making Crispy Pita Chips with Fennel Fondue followed by
Shaved Fennel Salad with Coriander Crusted Ahi Tuna.
Guest chef David Pasternack, seafood expert and author, creates Tuna
Crudo with Wild Fennel and Jicama paired with an Oil-Cured Olive Salad.
SIMPLY MING Episode
508: Shiitakes/Truffle Oil
Guest Chef:
Donatella Arpaia
Saturday, November
24, 2007 at 12:00 PM (check local listings)
This week, Ming uses the satisfying, rich combination of
shiitakes and truffle oil as his East and West pairings.
First up—a sumptuous, seared Kobe Beef with Shiitake-Truffle Sauce.
Showing that these two elements have a lighter side, Ming makes a Warm
Frisee Salad with Wok Stirred Shiitake-Citrus Vinaigrette.
Rounding out the menu is an Italian tradition turned East-West: Chicken
Liver Shiitake Crostini. Guest chef
Donatella Arpaia, restaurateur and co-owner of David Burke and Donatella in New
York City, visits the studio to make a delicious “All-In-One” entree:
Mushroom Risotto with Truffle Oil.
SIMPLY MING Episode 509: Sambal/Dijon
Guest Chef: Andrea Immer Robinson
Saturday, December 1, 2007 at 12:00 PM (check local listings)
Sambal, a spicy Asian condiment, and
Dijon
mustard, a classic French favorite, are East-West flavors that have found their
way into Ming’s favorite dishes. Forget
your traditional steak sandwich after Ming puts his spin on the favorite with an
“All-In-One” creation: Sliced Hanger Steak and Onion Hoagie.
Ming also prepares a Spicy Mustard Crab Dip with Shrimp Crackers and
Mustard-Crusted Rabbit with Sambal-Garlic Dipping Sauce.
Guest chef and Master Sommelier Andrea Immer Robinson invites us to her
Napa
home where she uses Ming’s master pair to create Mussels Dijon.
SIMPLY MING Episode 510: Fish Sauce/Lemons
Guest Chef: Michael Psilakis
Saturday, December 8, 2007 at 12:00 PM (check local listings)
One of the main sources of flavor in Southeast Asian
cooking is fish sauce with lime. Instead
of using limes, Ming pairs fish sauce with lemons to create unique and flavorful
dishes. In the kitchen, Ming calls
on fish sauce to lend deep flavor to his “All-In-One” Shrimp Scampi.
Ming draws inspiration from Blue Ginger's
crispy calamari when he prepares a variation on that theme: Crispy
Marinated Scallop Coins. Also on the
menu are Cucumber and Smoked Salmon Summer Rolls, a delicious spin on the
Southeast Asian favorite most commonly prepared with shrimp.
Guest chef Michael Psilakis visits the studio to make an appetizing
“All-In-One” entree: Shellfish Yiouvetsi.
SIMPLY MING Episode 511: Lemongrass/Extra Virgin Olive Oil
Guest Chef: Todd English
Saturday, December 15, 2007 at 12:00 PM (check local listings)
Lemongrass is an East ingredient that has a big lemon
flavor without the acidity. When
paired with Extra Virgin Olive Oil you have a flavor combination that is sure to
please the palate. Ming uses
lemongrass and EVOO to create two “All-In-One” dishes: Lemongrass Capellini
with Clams and Broccoli Rabe, and Lemongrass Marinated Chicken Breasts with
Couscous. Rounding out the meal is a
simple Arugula Salad with Lemongrass Pecans.
Guest Chef Todd English invites us to his NYC apartment where he prepares
Olive Oil Braised Lobster with Lemongrass and Charred Corn.
SIMPLY MING Episode 512: Star Anise/Oranges
Guest Chef: Iris Tsai
Saturday, December 22, 2007 at 12:00 PM (check local listings)
Star Anise, the fragrant Chinese spice, and
Oranges
, one of the most widely consumed fruits in the
US
, is an aromatic East-West ingredient pairing that proves to be very versatile.
Ming prepares “All-In-One” Braised Short Ribs with Root Vegetables and
Orange Roasted Squab with Star Anise Orange Syrup.
Very special guest chef (and Ming’s Mom!) Iris Tsai visits the studio
to make her tasty “All-In-One” Red Roasted Pork Belly with Black Mushrooms
and Carrots.
SIMPLY MING Episode 513: Chinese Fermented Black Beans/Butter
Guest Chef: Hubert Keller
Saturday, December 29, 2007 at 12:00 PM (check local listings)
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.
SIMPLY MING Episode 514: Tofu/Parsley
Guest Chef: Ken Oringer
Saturday, January 5, 2008 at 12:00 PM (check local listings)
Tofu, one of the most versatile ingredients in the Eastern
world, is paired with the Western basic, parsley, to create three
“All-In-One” dishes. In this
episode, Ming prepares a healthy
Layered Salad with Green Goddess Tofu Dressing and uses firm tofu for a Tofu
Greek Salad. Ming also makes a flavorful Crispy Tofu and Parsley-Tomato Lavosh
Wrap. Guest chef Ken Oringer, owner
of Clio and other
Boston
restaurants, visits the studio and infuses his style into this East-West pair
when he creates an “All-In-One” Malaysian Curry Noodle Hot Pot.
SIMPLY MING Episode 515: Hoisin/Cranberries
Guest Chef: Stephen Tsai
Saturday, January 12, 2008 at 12:00 PM (check local listings)
Hoisin and cranberries are the East-West ingredients used
to boost flavor in Ming’s recipes this week.
This pair adds the right balance of sweet and tart to any dish.
In the kitchen, Ming uses this master pair to create a bbq sauce that
adds an Asian kick to a Southern favorite with his Oven-roasted Pork Ribs.
Ming also fixes an “All-In-One” Cranberry-Hoisin-Chicken-Rice, a
quick and simple dish that is sure to become a family favorite. Very special
guest chef (and Ming’s Dad!) Stephen Tsai visits the studio to share his
version of a traditional Chinese noodle dish, Ja Jian Mien.
SIMPLY MING Episode 516: Ginger/Cream
Guest Chef: Joanne Weir
Saturday, January 19, 2008 (check local listings)
This week, Ming shows us that ginger and cream aren't just
for dessert. Ming demonstrates how
these two elements can be used in three savory “All-In-One” dishes.
Ming prepares Sweet Potato Pot Pie…a vegetarian delight!
Ming also makes Chicken and Sweet Potato Pot Pie.
Leftovers are used to prepare Sweet Potato Ginger Soup.
To satisfy his sweet tooth, Ming makes a quick and delectable dessert,
Ginger Tapioca Brulee. Guest chef
Joanne Weir, host of Joanne Weir’s
Cooking Class on PBS, invites us to
San Francisco
where she whips up a delicious Ginger Ice Cream with Chocolate Covered Almonds.
SIMPLY MING Episode 517: Thai Lime Leaves/Shallots
Guest Chef: Clark Frasier and Mark Gaier
Saturday, January 26, 2008 (check local listings)
In this episode, Ming’s menu consists of the East-West
duo Thai lime leaves and shallots. In
the kitchen, Ming prepares an “All-In-One” Thai Seafood Soup.
In addition to the soup, Ming makes flavorful Lime Leaf Shrimp Satays.
Forget the traditional buffalo chicken wings – Ming puts his spin on
the tasty favorite when he makes Crispy Chicken Wings with Lime Leaf Shallot
Chile Sauce. Guest chefs Clark
Frasier and Mark Gaier, chef/owners of Arrows in
Ogunquit
,
ME
, visit Ming’s kitchen to try their hands at using the East-West ingredients.
Clark and Mark create a delicious Crispy Shiitake Mushroom Lime Leaf and
Shallot Salad. This recipe is
perfected with Mango Lettuce and Lime Shallot Clear Dipping Sauce.
Simply Ming Episode 518: Wasabi/Avocado
Guest Chef: Jasper White
Saturday, February 2, 2008 at 12:00 PM (check local listings)
Wasabi and avocado, a mainstay of sushi rolls, are the
East-West ingredients worked into Ming’s recipes this week.
In the kitchen, Ming shares recipes that reflect his former
apprenticeship under a great Sushi master in Japan.
First up – Ming prepares an enticing Scallop Yakitori with Wasabi-Avocado
Dip. He also puts together an easy
“All-In-One” dish, Flashed Salmon with Wasabi and Avocado, along with
Wasabi-Avocado Ahi Tuna Dome. Finally,
Jasper White, chef/owner of Jasper White’s Summer Shack, visits the studio to
make a delicious Kobe Beef and Lobster Tail with Fresh Wasabi Root, Garlic and
Avocado.
Simply Ming Episode 519: Chinese Mustard/Potatoes
Guest Chef: Gordon Hamersley
Saturday, February 9, 2008 at 12:00 PM (check local listings)
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.
Simply Ming: Episode 520: Sesame Oil/Balsamic Vinegar
Guest Chef: Michael Chiarello
Saturday, February 16, 2008 at 12:00 PM (check local listings)
Sesame Oil and Balsamic vinegar may seem like an unlikely
East-West pairing, but Ming shows us how these two ingredients can create both
appetizing and distinctive dishes. This
time around, Ming makes Sesame-Grilled Eggplant and Red Bell Pepper Carpaccio
with Whipped Tofu and Sesame-Crusted Goat Cheese with Cranberry-Balsamic Syrup.
Ming also prepares a Sesame Tuna Salade Nicoise.
Guest chef Michael Chiarello of Entertaining
with Michael Chiarello, and Napastyle invites
us to his home in Napa where he creates a flavorful Honey and Balsamic Glazed
Salmon Spiral with Sesame Orange Spinach.
Simply Ming: Episode 521: Sake/Black Pepper
Guest Chef: Frank McClelland
Saturday, February 23, 2008 at 12:00 PM (check local listings)
The clean zing of sake works well with the rich heat of
black pepper. These East-West
ingredients show their versatility in Ming’s recipes.
In the kitchen, Ming creates Broiled Black Peppered Sake Marinated Salmon
and Zucchini Spaghetti and Sake-Black Pepper Mussels.
For something sweet, Ming cooks up a Sake Pineapple Upside Down Cake with
Black Pepper Ice Cream, a unique and delicious dessert.
Guest chef Frank McClelland, chef/owner of Boston’s L’espalier and
2007 James Beard Award Winner, visits the studio to make Kep’s Free-For-All
Summer Salad using this week’s East-West pairing.
Simply Ming Episode
522: Ginger/Dried Cranberries
Guest Chef: Andrea
Immer Robinson
Saturday, March 1,
2008 at 12:00 PM (check local listings)
Ginger and dried cranberries are two flavors that
compliment each other well. Ming
uses these East-West ingredients to add zest into the meals prepared this week.
In the kitchen, Ming makes two easy “All-In-One” entrees.
First up - Braised Ginger-Cranberry Duck "Cassoulet" made in a
slow-cooker and then one of Ming's favorite dishes, a
Cranberry-Turkey Fried Rice. To
spice up the traditional chocolate chip cookie, Ming combines
the two East-West ingredients to make Ginger-Cranberry Chocolate Chip
Cookies! Guest chef and Master Sommelier Andrea Immer Robinson invites us to her
Napa
home where she uses Ming’s East-West ingredients to create Pork Tenderloin
with Pinot Noir Reduction.
Simply Ming Episode
523: Thai Basil/Parmigiano-Reggiano
Guest Chef: Jody
Adams
Saturday, March 8,
2008 at 12:00 PM (check local listings)
In this episode, Ming’s menu showcases the East-West duo
of Thai basil and Parmigiano-Reggiano. The
versatility of these ingredients is shown when Ming makes Polenta Satays with
Thai Basil Pesto and an “All-In-One” Thai Basil-Shrimp Orzo Risotto.
Ming also pairs these dishes with a simple “All-In-One” Tomato-Thai
Basil Panzanella Salad. Guest chef
Jody Adams of Rialto in Cambridge, MA visits the studio to make Veal Cutlets
with Parmigiano-Reggiano and Thai Basil.
Simply Ming Episode
524: Thai Bird Chiles/Maple Syrup
Guest Chef: Corinne
Trang
Saturday, March 15,
2008 at 12:00 PM (check local listings)
Thai bird chile, the pepper that gives much of Asian
cooking its heat, is paired with sweet maple syrup to create Ming’s East-West
recipes this week. In the kitchen,
Ming updates his childhood favorite, Piggies-In-A-Blanket, with a touch of spicy
heat. For a flavorful “All-In-One” dish, Ming prepares Pork Belly Claypot.
Then, using the East-West pair, Ming creates a delicious dessert, Maple
Spice Cake with Maple-Thai Bird Cream. Guest
chef Corinne Trang, author and food stylist, visits the studio and infuses her
style into the East-West ingredients when she creates Grilled Shrimp with Sweet
and Spicy Asian Mango Salsa.
Simply Ming Episode
525: Five Spice/Chocolate
Guest Chef: Jacques
Torres
Saturday, March 22,
2008 at 12:00 PM (check local listings)
In this episode, Ming uses five-spice powder and chocolate
to add an exotic flair to his recipes. Ming
uses these East-West ingredients to make Crispy Duck with Five Spice Mole.
To satisfy your sweet tooth, Ming prepares a delicious and easy dessert,
Chocolate Five Spice Flourless Cake. Then,
Ming visits world-famous chocolatier Jacques Torres at his Soho chocolate
factory where Jacques uses the East-West ingredients to create a spicy chocolate
drink!
Simply Ming Episode
526: Black Lychee Tea/Brown Sugar
Guest Chef: Iris
Tsai
Saturday, March 29,
2008 at 12:00 PM (check local listings)
This week Ming combines the satisfying flavors of black
lychee tea and brown sugar for his recipes.
In the kitchen, Ming creatively uses a foil-lined wok as a smoker for his
Tea Smoked Brown Sugared Salmon. He
also cooks up an appetizing Caramelized Tea-Coated Butterfish with Scallion
Couscous, which is followed by a refreshing, cool treat- Black Lychee Tea
Granita. Very special guest chef
(and Ming’s Mom!) Iris Tsai visits the studio to create her tasty
“All-In-One” Pan Fried Duck Breast.
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.
