It’s nachos two ways!Ken Oringer joins Ming Tsai to whip up some weekend favorites. Andrew cooks up a Shrimp Etouffee, and Ming follows that up with one of his favorites he makes at home: a Classic Salt and Pepper Head-on Shrimp served over rice.Andrew Zimmern joins Ming in his loft kitchen. Ming follows with a Tuna Tataki served up with Eggplant Caviar and a drizzle of Curry Oil.Chef Joanne Chang makes a house favorite: Plum Upside-Down Cake topped with a dollop of whipped cream. The genius of Simply Ming is a versatile array of master recipes-intensely flavored sauces, pestos, salsas, dressings, rubs, and more that eliminate much of the last-minute prep work.Shrimp etouffee; a classic salt and pepper head on shrimp served over rice; guest chef Andrew ZimmernArctic char with tomato and mini savory cheesecakes; arctic char poached in olive oil and served with sushi rice cakes; guest chef Jacques Pépin.Crispy rice with crab, bacon and a saffron aioli; tuna poke with avocado lime puree; guest chef Kristen Kish.Cooking chicken under a brick; black pepper lobster with lemongrass fried rice; guest chef Jonathan Waxman.Grilled swordfish with asparagus and pasilla crema; ponzu marinated swordfish with asparagus corn salsa; guest chef Rick Bayless.Fried fish Southern style with black-eyed pea salad and a hot sauce vinaigrette; Thai bird chili tempura fish with maitakes and a black bean-Thai basil sauce; guest chef Carla Hall.Grilled eggplant on polenta crouton served with a tuna XO and arugula salad with a lemon and olive oil dressing; tuna tataki served with eggplant caviar and curry oil.Plum upside-down cake topped with whipped cream; duck spring rolls and a sweet and tart plum sauce.Buffalo chicken orzo; Blue Dragon's house chicken sandwich.Healthy recipes include chicken coconut curry and extra virgin olive oil-poached chicken thighs.Duck breast with pine nut relish; tea-smoked duck breast with gingered peaches and watercress salad.King crab nachos with nduja queso fundido; rice cake nachos topped with a vegetarian beef substitute.Spicy shrimp with fregola and chickpeas; a colorful togarashi shrimp with miso risotto.Classic spaghetti a la carbonara; a dairy-free version of spaghetti a la carbonara with shiitake mushrooms.Dandelion gnudi -- gnocchi-like dumplings made with ricotta cheese; vegetarian ravioli stuffed with a plant-based meat substitute topped with a Thai coconut sauce.Carciofi alla giudia -- deep fried artichokes; shrimp and Jerusalem artichoke toast with a watercress salad.We're cooking at home with Avi Shemtov, a chef who made headlines telling the story of the Israeli people through his food.
It's all happening this week on Simply Ming. Ming follows with vegetarian raviolis stuffed with a flavorful plant-based meat substitute, topped with Thai Coconut Sauce.James Beard Award-winning chef Karen Akunowicz makes a flavorful Carchiofi alla Guidea--deep fried artichokes--among the best-known dishes of Roman Jewish cuisine. Ming makes Rice Cake Nachos topped with a savory vegetarian beef substitute. Jodi prepared a spicy Vadouvan Curried Scallops while Ming created a tender Braised Pork Shoulder.Ming Tsai and Jodi Adams, chef and owner of Porto in Boston’s Back Bay, use unfiltered apple cider in their culinary creations. Rate. As the chef and owner of the acclaimed Blue Ginger restaurant in Wellesley, Massachusetts, and an Emmy award-winning television personality, Ming Tsai has become the standard-bearer of East-West cuisine, the innovative blending of Eastern flavors and techniques with Western ingredients and presentations.Now, in Simply Ming, he presents a breakthrough technique for bringing East-West flair to everyday cooking, making it possible to transform a handful of fresh ingredients into a delicious meal in a matter of minutes. Ming prepares Shrimp and Jerusalem Artichoke Toast with a Watercress Salad.Avi Shemtov makes a nduja-sausage shakshuka--a flavorful combination of eggs, tomatoes, and spices popular across the Middle East and Africa. Ming follows that up with a Tuna Poke with Avocado Lime Puree.This week, it’s all about seafood with Top Chef winner Kristen Kish. Now, in Simply Ming, he presents a breakthrough technique for bringing East-West flair … Alex makes Dandelion Gnudi – gnocchi-like dumplings made with rich ricotta cheese, and Ming follows that up with vegetarian ravioli stuffed with a flavorful plant-based meat substitute.James Beard Award winning chef Jamie Bissonnette joins Ming Tsai in his loft kitchen to cook up carbonara two ways. Add Image. Ken makes King Crab Nachos with Nduja Queso Fundido. 4. Ming counters with Thai Bird Chile Tempura Fish with Maitakes and a Black Bean-Thai Basil Sauce.Chef Carla Hall cooks up a childhood favorite: Fried Fish Southern Style with Black-Eyed Pea Salad and a Hot Sauce Vinaigrette. Season 17, Episode 27. It turns out a space melodrama is totally relevant during a worldwide pandemic 5. Season 17 takes cooking at home to a whole new level. Rate.