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Mole is a popular and versatile sauce used in Mexican cuisine that can be made of spices, chiles, and even raisins – and its main ingredient, chocolate, adds a rich depth and subtle sweetness. Ming’s Asian Mole blends dried cranberries for tang, and ginger for heat that makes his Grilled Rib-Eye with Corn Salad and Mole mouth-watering. To learn more about this sweet and spicy juxtaposition, Ming visits chef Erwin Ramos at his restaurant, Ole Mexican Grille in Cambridge, MA for a primer on the essentials of a traditional mole. Back in the studio, star of Bravo’s Queer Eye, guest chef Ted Allen, creates a dish inspired by Ming’s mole.
Some of Ming’s favorite recipes are ones that combine delicious ingredients that aren’t normally imagined together. This time, Ming borrows a classic fall staple—cranberries—and complements them with mango to make a light and tangy vinaigrette used to top his Panko Crusted Turkey Scallopini. Then, Ming makes a trip to Boston’s North End, where Marc Orfaly, chef/owner of Marco, shows him the traditional technique of creating scallopini, where tender veal cutlets are pounded thin, coated with flour and then sautéed. Special guest chef Sara Moulton of the Food Network’s Sara’s Secrets joins Ming back in the studio for her own take on his master sauce, crafting delicious mini-souffles served with micro-greens and Ming’s Cranberry Mango Vinaigrette.
The perfect tapenade can make any cracker the star of the show. Usually rich and salty, this popular olive spread often accompanies Mediterranean cuisine. Ming’s Asian Tapenade turns the traditional recipe upside-down, blending jalapenos, red peppers, nicoise olives, and black beans. It’s used to make spicy Asian Mussel Pasta, and a magnificent, whole-roasted Tapenade Duck. Then, Ming pays a visit to Formaggio Kitchen, a gourmet food shop in Cambridge, MA, where storeowner Ishan Gurdal gives him a lesson in olive selection. Back in the studio, guest chef Mary Ann Esposito of PBS’s Ciao Italia creates Grilled Vegetable Panini using Ming’s master recipe- giving the Asian Tapenade her signature Italian twist.
Sushi is a Japanese specialty enjoyed all over the world, and is particularly popular here in America. Ming shares the basics of this simple and healthy specialty, and develops a Master Sushi Roll: this includes three different varieties of Nigiri made with Tuna, Striped Bass, and Beef steak, and two handrolls made with Tea-Smoked Salmon and Avocado and Grilled Shrimp Salad. Ming also creates two Maki Sushi made with Grilled Vegetables, Tea-Smoked Salmon and Cucumber. A Hot Sushi Cake with Spicy Tuna Poke completes the tasting platter. Ming heads over to Oishii restaurant in Boston, MA, to learn different tricks of this century-old practice. Back in the studio, guest chef Beau MacMillan of Elements Restaurant in Arizona uses Ming’s master recipe to create Seared Scallops with Maitake Ginger Garlic Cream and Rice.
Ming’s master recipe for Wasabi Oil is a simple way to help a dish explode with energy and flavor. made with a variety of ingredients including sweet-tasting mirin, or rice wine, ming’s Wasabi Oil adds flavor to his comforting Focaccia Ahi Tuna sandwich. Off in Beijing, ming visits an open-air fish market to see how Chinese restaurateurs pick the best catch, which helps when cooking his Crispy sushi Rice-Crusted scallops with Wasabi Oil back in the studio. Tender steak Frites with Wasabi Oil complete the day’s menu.While in the studio,special guest chef Robert Mcgrath of the Roaring Fork uses ming’s master recipe to create a crisp Celery, Apple, snap pea, and Orange salad.
Mint is no longer a mere partner to overcooked lamb; Ming’s Citrus-Mint Syrup is perfect for meat as well as seafood. Ming’s master recipe is used for Seafood Lumpias (a lumpia is similar to a spring roll), Pan-Seared Pepper Lamb Satays, and Blackened Scallops with Carrot Salad. The celebration of mint continues as Ming visits bar chef Candace Smith of Excelsior in Boston to break down the task of muddling mint for drinks and an intense dollop of fresh flavor. Special guest chef Geoffrey Zakarian visits the studio to honor Ming’s master recipe with his Sea Scallop Cru with Rosemary Honey Essence and Sea Bean Salad.
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