This week on Simply Ming, Top Chef alum and restaurateur, chef Tiffani Faison joins the show. She's the chef and owner of Tiger Mama and Sweet Cheeks in Boston. Today it's all about ground meat. Tiffany is making a Vietnamese dish called pad gra pow and Ming is making meatloaf sliders with sambal-bell pepper chutney. They're kicking off the party with a simple and delicious caipirinha.
This week on Simply Ming, Ming and his guest are cooking with curry spices. One of the best Indian chefs in the country, Madhur Jaffrey, joins the show. She is a James-beard award-winning author, actress, and restaurateur. Madhur is going to show how to make potatoes in a Marwari style with griddle bread and Ming aims to impress with a Japanese chicken curry with caramelized onions and cauliflower.
This week on Simply Ming is master-chef of Mexican cuisine and Emmy-nominated host, Rick Bayless. Rick has nine cookbooks and owns several restaurants in Chicago including the much-acclaimed Frontera Grill. He is also well-known for his public television series, Mexico One Plate at a Time. Today, Rick's going to make a green chili adobo taco duo including roasted chayote with herbs and goat cheese and shrimp skillet tacos. He then helps Ming cook up a family-favorite, surf-n-surf moo shu wraps.
This week on Simply Ming, it's "dark and stormy" time with James Beard award-winning uber-pastry chef Johnny Iuzzini. Johnny was named one of the 10 most influential pastry chefs in America. He shows his best today when he creates an amazing frozen dark & stormy souffle. And Ming will do a dark and stormy his way with his dark & stormy doughnuts with ginger cloud cream.
This week on Simply Ming, New York executive chef Shaun Hergatt from the restaurant Juni joins the show. Today it's duck two ways. He creates an acacia-glazed duck breast with plum puree and fennel salad, while Ming tries to match him with duck pho with sweet potato noodles and Thai herbs.