Back to Show
Simply Ming
Ken Oringer
Season 16
Episode 1612
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.
Support Provided By
Unlock with PBS Passport
26:46
Steak Frites; Portobello Frites; Gin and Tonic with anise, cloves and cinnamon.
Unlock with PBS Passport
26:46
Chef Tsai cooks two popular favorites: Buffalo Chicken Wings and Vegetable Tempura.
Unlock with PBS Passport
26:46
Chef Tsai cooks Sole Meuniere and a vegetarian version, accompanied with Chive Rice.
Unlock with PBS Passport
26:46
Chef Tsai assembles homestyle sushi, and a Sake Royal made with Junmai sake and cassis.
Unlock with PBS Passport
26:46
Chef Tsai prepares a festive Tsai Family Hot Pot and Shrimp Wontons.
Unlock with PBS Passport
26:46
Chef Tsai and Henry pay homage to Boston as they cook Sausage and Peppers Fenway Style.
Unlock with PBS Passport
26:46
Crab Cakes with a Lemon Aioli, and GF “Crab” Cakes with Lemon Aioli and Pineapple Smash.
Unlock with PBS Passport
26:46
Shrimp Ravioli in a Watercress Nage; Edamame-Shiitake Ravioli in a Thai Coconut Broth.
Unlock with PBS Passport
26:46
Beef and Broccoli Noodles; Vegan Beef and Broccoli Bing; Wasabi Michelada.
Unlock with PBS Passport
26:46
Five-Spice Orange Pound Cake, Warm GF Chocolate Rice Cake; Espresso-Bourbon Cream Martini.
Unlock with PBS Passport
26:46
Miso, ginger and sushi rice are used to create two dishes; Orange-Ginger Wine Spritzer.
Unlock with PBS Passport
26:46
Chef Tsai cooks up two versions of Okonomiyaki/Japanese Pizza; Cucumber-Mint Saketini.