Ming and Captain Geoff Thomas board "The Blivy Fish" for a lobster trapping adventure in the Atlantic. Ming learns to trap, handle, measure, band, and haul the day's lobster catch then prepares Garlic-Black Pepper Lobster with Lemongrass.
Ming Tsai visits the Wild Canyon Ostrich Ranch in central Texas where he stands face-to-face with seven foot, three-hundred pound ostriches and even takes one for a ride. Recipe: Chile-Rubbed Ostrich with Black Bean-Corn Succatash and Ginger-Orange Syrup.
Ming ventures into chilly Colorado waters to learn techniques on fly-fishing for trout. After the catch, Ming prepares the trout with his recipe--Crispy Whole Trout with Curried Zucchini Couscous.
Ming learns the cowboy way on his quest to a longhorn cattle ranch in Southwest Colorado. Ming exchanges his cowboy hat for a chef's hat and prepares Grilled Rib-eye Steaks and Tomatoes with Mint-Thai Basil Slather and Eight Spiced Home Fries.
Ming hops in a sea kayak and learns correct kayaking techniques while he tries his hand at luring the Mangrove Snapper into the boat. Recipes: Key Lime Grilled Snapper with Mango Brown Butter Vinaigrette and gingered smashed plantains on the side.
Ming rides an airboat into the murky waters of Florida in search of alligator nests and eggs. In in his Ming's quest to catch a wild one, he confronts a 9-foot, 250-pound alligator. Recipe: Alligator with Kumquat Sauce and Spicy Peanut Rice.
Ming learns how to track down mahi mahi by taking cues from birds and seaweed off the Florida Keys. Ming cooks Pan-seared Mahi Mahi with Preserved Lemon-Tomato Chutney and a Thai Basil-Shiitake Orzo.
Ming and Captain Wade Murphy Jr.sail through Chesapeake Bay and dredge for oysters on board the 114 year old Rebecca T. Ruark. Ming makes Crispy Oysters with Chile Dipping Sauce.
Ming treks to Idaho to discover the nomadic and lonely life of the shepherd. Ming also prepares an awesome lamb dish: Dijon Lamb Loin with Asian Ratatouille and a Garlic-mint Tapenade.
Chef Ming Tsai ventures to the beautiful waters of Chesapeake Bay in search of the Maryland Blue Crab. Ming prepares two crab dishes: Blue Crab and Avocado Parfait and makes a family style dish of Black Bean Blue Crab.
Chef Ming Tsai joins up with a beekeeper in Northern California to learn about the world of bees and their incredibly tasty product--honey. Ming learns how to extract honey from the hive and makes a Mustard-Glazed Pork Tenderloin with Grilled Vegetables.
Ming boards a 55-foot fishing boat in Monterey, California, to help the crew lay out a net the size of a football field. Ming uses his squid-catch to prepare Salt and Pepper Squid with Carmelized Shallots and Bell Peppers.
Ming mountain bikes through Sonoma County, CA, to the Redwood Hill Farm and learns all about goats. Ming also bikes to a winery where they grow organic vegetables and herbs, and makes a Sesame-Basil Goat Cheese Salad with Shiitake-Tomato Vinaigrette.