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Simply Ming
On the Road in California: Monterey
Season 17
Episode 1721
We are in beautiful Monterey, CA with renowned chef Paul Corsentino, Executive Chef of Saltwood Kitchen and Oysterette. We visit Monterey Abalone Company where they farm-raise sustainable abalone. Ming and Paul go back to Paul’s restaurant to cook a delectable meal of grilled abalone with shiitake, bok choy salad while Ming cooks his own version of an Asian abalone Rockefeller.
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Steak Frites; Portobello Frites; Gin and Tonic with anise, cloves and cinnamon.
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Chef Tsai cooks two popular favorites: Buffalo Chicken Wings and Vegetable Tempura.
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26:46
Chef Tsai cooks Sole Meuniere and a vegetarian version, accompanied with Chive Rice.
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Chef Tsai assembles homestyle sushi, and a Sake Royal made with Junmai sake and cassis.
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Chef Tsai prepares a festive Tsai Family Hot Pot and Shrimp Wontons.
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Chef Tsai and Henry pay homage to Boston as they cook Sausage and Peppers Fenway Style.
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Crab Cakes with a Lemon Aioli, and GF “Crab” Cakes with Lemon Aioli and Pineapple Smash.
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Shrimp Ravioli in a Watercress Nage; Edamame-Shiitake Ravioli in a Thai Coconut Broth.
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Beef and Broccoli Noodles; Vegan Beef and Broccoli Bing; Wasabi Michelada.
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Five-Spice Orange Pound Cake, Warm GF Chocolate Rice Cake; Espresso-Bourbon Cream Martini.
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Miso, ginger and sushi rice are used to create two dishes; Orange-Ginger Wine Spritzer.
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Chef Tsai cooks up two versions of Okonomiyaki/Japanese Pizza; Cucumber-Mint Saketini.