East Meets West with Ming Tsai
Ming Tsai is a new style of chef creating cutting-edge American cuisine. His original yet accessible recipes are based on superb pairings of basic flavors from Western and Eastern traditions.
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About The Show
Ming Tsai is a new style of chef creating cutting-edge American cuisine. His original yet accessible recipes are based on superb pairings of basic flavors from Western and Eastern traditions.
Episodes
S1 | E1
Crab Show
Ming flavors crab with the tastes of Asia: Crab Cha Gio with Spicy Mango Dipping Sauce and Crab Noodle Salad and Black Bean and Ginger Dungeness Crab.
S1 | E2
Entertaining with Hors d'Oeuvres
Ming shows three delicious make-ahead hors d'oeuvres that are perfect for passing at a cocktail party: Tea-steamed Chinese Black Mushrooms with Garlic Chive Fried Rice; Black Bean Clams Casino; Grilled Ponzu Marinated Scallop Lollipops.
S1 | E3
Wasabi Show
Ming demonstrates how wasabi should be used. Wasabi Bloody Mary with Pickled Lotus; Wasabi Seafood Salad; Wasabi Fried Onions.
S1 | E4
Cooking Meat with Tea
Cooking with the great antioxidant--tea. Recipes: Grilled Tea-Spiced New York Strip with Garlic Broccoli and Tea-braised Hanger Steak with Root Vegetables.
S1 | E5
Good Old Dishes Brought Back My Way
Ming brings back some old American favorites his way--Spicy Fried Chicken with Dijon Slaw and Chicken Fried Steak with Country Mash and Soy Vidalia Gravy.
S1 | E6
Cooking Creatively Out Of Your Basic Pantry
Ming shows how to take the very basics in your pantry and turn them into dinner. Recipes: Herb Chicken Stew and Spicy Vegetarian Peanut Noodle Salad.
S1 | E7
Salmon Show
Ming prepares salmon using his version of a Hawaiian recipe for raw fish called "lomi" and makes Lomi-style Salmon Tartare with Lilikoi Brown Butter Vinaigrette
S1 | E8
Desserts: Tea Freezes
Ming incorporates the antioxidant power and flavor of tea into two novel frozen desserts: Black Tea Lychee Sorbet and Green Tea Iced Souffle with Sake Cherries.
S1 | E9
Desserts: Classic Combos with a Twist
Ming updates a couple of American classic fruit desserts: Baked Crisp with Five-Spiced Apples, Pears and Drunken Prunes, and Banana-Rum Macadamia Flambe with Brown Sugar Ice Cream.
S1 | E10
2 Dish Show - Pesto Today, Soup Tomorrow
Pesto Today, Soup Tomorrow....
Gnocchi with Asian Pesto and Wild Mushroom Ragout; Pesto Soup with Mushroom Dumplings.
S1 | E11
My Favorite Way to Eat a Sandwich Show
Ming creates a tailgating feast with his favorite way to eat--with sandwiches. Panko Crusted Chicken Sandwich with Special Spicy Sauce; Teriyaki Burger with Sesame Caesar Salad and Shoestring Potatoes.
S1 | E12
Salad Show
Ming prepares some wonderful main course salads inspired by Thailand: Chicken and Vegetable Satay with Peanut Somen Noodle Salad; Grilled Tamarind Shrimp Salad with Chili-Lime Vinaigrette.
S1 | E13
East Meets Italy
Ming unites two great classic soup/stews, one from the east (Japan) and one from the west (Italy), to make Udon Cioppino: Udon Seafood Cioppino with Smoked Dashi Broth and Spiraled Fish Cakes.
S1 | E14
Beef and Mushroom Show
Ming dresses up the American classic combo of steak and mushrooms: Oven-roasted Beef Tenderloin with Citrus Chanterelle Vinaigrette; Warm Spinach Sesame Roulade; Chanterelle Risotto.
S1 | E15
Long Island Duck Show
The American Southwest meets the Asian Southeast in an exotically flavored duck dish--Tamarind Glazed Duck Breast with Spicy Rice Tamale and Green Papaya and Corn Salsa.
S1 | E16
Lamb Goes Mediterranean
Ming makes an East-meets-the-Mediterranean lamb dish--Grilled Lamb with Garlic Jus; Asian Ratatouille; Crispy Yukon Fries.
S1 | E17
Hawaiian Halibut
Halibut meets Hilo: Macadamia Crusted Halibut with Tropical Fruit Salsa, Coconut Rice and Ponzu Emulsion.
S1 | E18
Squab Show
Ming brings us another delicious squab recipe and dresses up stir-fry with foie gras: Grilled Rare Squab with Foie Gras Fried Rice and Pomegranate Molasses Sauce.
S1 | E19
Mussel Show
Ming demonstrates how to turn mussels into either a starter or a main course with Asian flavors, of course. Recipes: Spicy Thai Mussels with Green Papaya, Mussel Potato Salad, and Baked Mussels Persillade.
S1 | E20
Head-on Prawn Show
Ming cooks with the whole prawn, head and all: Sesame Head-On Prawns with Cucumber Kimchee and Korean Chili Aioli; Sauteed Head-On-Prawns with Ginger Beurre Noisette.
S1 | E21
All About Foams
Ming tries his hand at the 'foaming,' a technique used as a flavor and texture accent in both savory and sweet dishes: Chestnut and Truffle Cappuccino, Soupe de Poisson with Saffron Garlic Foam, and Strawberry Martini with Lemongrass Foam.
S1 | E22
East West Holiday Show with Mom and Pops
Ming and his parents join forces to prepare some truly east-west holiday dishes: Mom's Box Foie Gras Dumplings with Honey Shallot Syrup; Chestnut Sweet Potato Stuffing and Gingered Plum Sauce; Pop's Eight Treasure Rice Flambe and Grand Marnier Ice Cream.
S1 | E23
Asian Beef Dishes with Mom and Pops
Ming's Mom and Pops join him to make a couple of their favorite dishes with spicy Asian beef: Wonton Noodle Soup with Five Spice Beef Shank; Sesame Shao Bing.
S1 | E24
Cooking with Iron Chef Masuhara Morimoto
Ming cooks with his idol, Iron Chef Masuhara Morimoto--Salmon Carpaccio with Warm Maitake-Thai Basil Salad; Panko Crusted Salmon Roll with Avocado and Grilled Maitake Sauce.
S1 | E25
Venison Show
Ming takes venison to Asia in an appetizer and main course: Venison Carpaccio with Shiitake Chips and Spiced Venison Loin with Parsnip Puree and Parsley Oil.
S1 | E26
Soy Bean Show
Great tasting ways to add soybeans to your diet: Caesar Tofu Salad, Steamed Vegetarian Tofu Roll with Soy, and Sambal Chutney Edamame-crusted Ahi Tuni with Daikon Salad.
S1 | E27
Broccoli Show
Ming gives broccoli a well-deserved makeover: Broccoli-Kaffir Lime Souffle with Its Salad and Seared Madras Haddock with Broccoli Sauce.
S1 | E28
East Meets England
MIng introduces England to the East by making over two English classics with Asian flavors: Fish and Chips with Chinese Black Vinegar Aioli; Shepherd's Pie with Asian Braised Duck.
S1 | E29
Weekend Cooking for the Week--The Underrated Bird
Ming offers some recipes to prepare during the weekend that can provide multiple meals for the busy work week: Roasted Turkey with Shiitake Leek Pan Sauce and Candied Yams; Brown Garlic Sweet Potato Soup; Quick Curried Turkey and Pear Salad.
S1 | E30
Thanksgiving Leftovers
Turning Thanksgiving leftovers into three dishes: Turkey Herb Soup with Corn Stuffing Fritters, Turkey Reuben Melts and Cranberry Creme Brulee.
S1 | E31
Holiday Entertaining Show
Ming makes some great holiday starters with inspiration from the sea: Oyster-Leek Gratin with Ponzu Sabayon; Kaffir Lime Smoked Salmon Rillette; Lemongrass Oyster Shooters.
S1 | E32
One Pot Meal and Its Leftovers
Ming makes an East meets Morocco lamb dish and then shows how to turn its leftovers into Greek style Gyros: Rosemary Honey Braised Lamb Shoulder and Mint Jasmati Rice; Sesame Lamb Gyros; Fresh Mint Tea.
S1 | E33
Ready Set Cook with Rocco Dispirito
Improvising a meal with Rocco DiSpirito: Bouillon of Black Truffles, Artichokes and Matsutakes with Egg Yolk Ravioli; Cod Papillote with Truffle Scales and Bell Pepper Herb Confit; Five-Spiced Ginger Rice Pudding with Golden Plum 'Brulee.'
S1 | E34
Cooking Healthy with Michael Moorman
Ming cooks healthy with old college friend, Michael Moorman, the inventor of "tofutti" and a successful chain of healthy fast food restaurants: Coconut Peanut Bowl, Spicy BBQ Tempeh Sandwich and Ming's Breakfast Soy-Banana Shake.
S1 | E35
Ready Set Cook with Todd English
Improvising a meal with Todd English: Chili Herb Crusted Pork Tenderloin with Oven Roasted Potatoes and Natural Jus; Trofie with Clam and Kale Stew; Five Spice Pear Ravioli with Pistachio Creme Anglaise