Uber-chef Carla Hall, co-host of the Emmy Award-winning television show The Chew, stops by to give a fresh take on a shrimp classic. Pulling from her Southern roots, chef Hall creates a delicious sea island shrimp with grits while Ming cooks up a shrimp and squash grit tempura. One ingredient, two dishes, right here on Simply Ming.
Iron Chef Masaharu Morimoto stops by the loft kitchen for a showdown. After a quick cucumber cutting challenge, these two chefs cook up dueling versions of a traditional Japanese dish — tonkatsu. While Iron Chef Morimoto makes a traditional deep-fried pork cutlet tonkatsu and his house ramen, Ming counters that with a vegetarian version of portobello tonkatsu atop a fantastic house rice.
Chef Sara Moulton, a protégée of Julia Child and host of the public television series Sara’s Weeknight Meals, joins Ming in the kitchen to make some family comfort food. Sara slow cooks a flavorful Alsatian onion pie, and Ming follows with one of his Sunday night favorites – French onion apple soup.
Simon Majumdar, British author and TV personality, travels the world and makes a stop at Ming’s loft kitchen to cook up chicken two ways. Simon makes his favorite chicken tikka masala, while Ming shares a taste of his childhood with his mom’s curry-apple chicken with house rice. We’re taking recipes from across the globe as well as the family cookbook.
Houston chef Bryan Caswell, joins us. Recognized by the James Beard Foundation, Food & Wine and Bon Appétit as one of Texas’s top chefs, Caswell barbecues a blackened black sea bass on the half shell with Swiss chard and a field pea sauté. Next, Ming dishes up a crispy whole black sea bass. It’s all happening this week on Simply Ming.
Michelin star and James Beard Award-winner, chef Sarah Grueneberg comes in from Chicago to join Ming in his loft kitchen. Sarah whips up a tortelli verdi, her restaurant Monteverde’s signature dish, while Ming makes a garlic chive wonton with a double ginger chicken broth.
Chef Ivan Orkin, known as the American authority on all things ramen, joins Ming to make just that – ramen. Chef Orkin shows how to make a simple 30- minute at-home version of shoyu ramen – a dish that typically takes three days to prepare in his restaurant. Ming then counters with a quick vegetable ramen. Making ramen simple and easy, two ways, right here on Simply Ming.
Emmy Award-winning actor, producer, and restaurateur Billy Dec joins Ming in the kitchen to share some flavors from his Philippines roots. Billy cooks up a classic adobo pork belly bao with oozing fried egg, while Ming follows with a vegetarian version of an apple tofu bao. Asian comfort foods, two ways, right here on Simply Ming.
Chef Akhtar Nawab, recently honored with the Bib Gourmand distinction from the 2018 Michelin Guide, stops by Ming’s loft to cook with delectable mushrooms. Akhtar makes a hearty mushroom bolognese with homemade ligurian corzetti pasta, while Ming follows with wok-stirred maitake mushrooms atop a scallion noodle cake. It’s East meets West, meets Italy - with these mushroom dishes.
Ming’s longtime friend and James Beard Best Chef of the Northeast Ken Oringer, joins him in the loft to work with a New England staple – fresh oysters from off the shores of Massachusetts. Ken makes a mouthwatering Thai sausage with oyster aioli and Ming rivals that with butter poached oysters with lapchong salsa. It’s oysters two ways.
Joanne Chang, the mastermind behind Boston’s wildly popular Flour bakery shops, stops in for a day of desserts. Joanne makes an amazing passion fruit and raspberry pavlova, while Ming follows up with a light, delectable, and dairy-free isle flottante or “floating island.”
Boston chef Jay Hajj swings by to cook up some savory tastes from the Middle East. Chef Hajj prepares three different kinds of Lebanese flatbread called manakish, each with a delicious and unique topping. Ming follows that with a savory Japanese pancake called okonomiyaki and tops it with ground lamb.
Ming’s on the road in beautiful Cologne, Germany. After a quick visit to the spectacular Cologne Cathedral, Ming heads over to Wurst Case Scenario Restaurant to meet up with chef Rene Stessel, who shows Ming how to makes liver sausages. Then they cook up a storm, as chef Stessel makes an Austrian blutwurst with potatoes dish, and Ming follows with a spicy sausage fried rice.
Chef Rudolph van Veen joins Ming in beautiful downtown Amsterdam to taste some fantastic Indonesian food and cook up some incredible Indonesian desserts. Chef Ming makes a delicious gingered mango-pineapple galette while chef van Veen whips up a traditional Indonesian speck cake.
Ming travels to Strasbourg, France. Ming adventures into the beautiful area of Petite France to learn how traditional gingerbread is made. He then meets up to cook with chef Romain Chassignet. who makes a traditional choucroute royale garnie with salted bacon and pork liver, while Ming cooks up a Szechuan wok-stirred cabbage with bacon.
Ming heads to Amsterdam to cook with pickles from one of the best pickle makers in Amsterdam - Kesbeke Fine Pickles. Then Ming cooks alongside Michelin-star rated chef Ron Blaauw. Chef Blaauw cooks up smoked eel with brioche, egg salad, and Amsterdam pickles, while Ming makes a tempura beer-battered anchovies, pickles, pickled peppers, and lemons.
Ming travels to Rudesheim am Rhein, Germany. Heading to the vineyards via gondola, Ming explores the flavors of Rudesheim and meets chef Fritz Pilcher to cook some local char. Chef Pilcher makes potato fritters with river char tartar, garden greens, lemon dip, and caviar vinaigrette while Ming makes an arctic char with crispy skin and a foie gras sauce with brandy and cauliflower rice.
Ming heads to Heidelberg, Germany to cook with Michelin-star chef Mario Sauer. After a quick trip to the farmers market, Ming joins chef Sauer in the kitchen to cook up kohlrabi with wild herbs and chanterelle vinaigrette and an Asian ratatouille. Ming then makes a quick stop for some legendary chocolates called the Heidelberg student’s kiss.
Ming travels to the small picturesque town of Riquewihr, France to learn how macaroons are made and then picks up some local wine and spätzle to add to his dish. Later, chef Dhanyanto “Danny” Darmawan makes spicy Indonesian pork knuckles and Ming cooks up ginger-soy braised pork knuckles with spicy spätzle.
Chef Ming is surrounded by apples as he goes to upstate New York to experience the captivating Hudson Valley. After visiting a traditional cider orchard, Ming meets up with the pioneer of Hudson Farm to Table Cooking, chef Ric Orlando. In the kitchen, they cook up a potato salad with apple chutney and goat cheese, and a ground pork and wonton soup with apple noodles.