Ming says: I've had a thing for Greek food ever since I was a kid in Dayton, Ohio. Every year my mom's restaurant, the Mandarin Kitchen, had a food cart at the Dayton international Food Show and we always wound up next to the Greek cart. That's where I first had Tzaziki sauce, the wonderful garlicky yogurt and cucumber condiment that accompanies so many Greek dishes. Since then I've made several of my own versions and my Lemon Tzaziki recipe makes the miles between Greece and Asia disappear.

Makes about 3 cups

• 2 tablespoons minced lemongrass, white part only
• 3 tablespoons minced garlic
• 1 quart organic, plain yogurt, hung overnight in cheese cloth, yields about 1 cup
• 1 cup organic yogurt, un-hung
• 2 English cucumbers, peeled, halved, seeded, salted for 30 minutes, rinsed well, dried and cut into 1/4-inch dice
• 1/4 cup mint ribbons
• Juice and zest of 1 lemon
• Kosher salt and freshly ground black pepper
• Canola or grapeseed oil for cooking

In a sauté pan coated lightly with oil over high heat, sauté the lemongrass and garlic until soft, about 3 minutes. Do not color. Transfer to a bowl and let cool. When cool, mix in the 2 yogurts, cucumber, mint and juice and zest of 1 lemon. Season with kosher salt and freshly ground black pepper. Check for flavor and re-season if necessary.

>>Use this Master Recipe in Pan-Seared Ponzu Scallops over Herb Salad Tossed with Lemongrass Tzaziki by guest Chef Stan Frankenthaler.

>>This recipe appears in Episode #309.

>> For additional recipes and more, visit www.ming.com