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Robert Sisca

Chef Robert Sisca comes up from Rhode Island to visit Ming in his loft, and to create two takes on halibut. Robert makes a bread-crusted halibut with broccoli rabe, and a chorizo emulsion, before helping Ming with his halibut fish stew with roasted garlic aioli, and a side of grilled bread.

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Jason Bond

Jason Bond of Bondir in Cambridge joins Ming to cook with mackerel this week on Simply Ming. Jason is making grilled mackerel with charred eggplant puree, and eggplant pickle, while Ming cooks up a tea-smoked mackerel with Hunan eggplant. Two great chefs, and two delicious takes on mackerel.

  • 2018-02-26T03:00:00-08:00
    KCET-HD

Louis Dibiccari

It's a celebration of the best of New England seafood with chef and restaurateur, Louis DiBiccari. Today on Simply Ming, Ming and Louis are cooking up lobster - not one, not two, but FOUR ways. Louis makes a lobster gravy with a lobster risotto while Ming offers up Thai basil-lobster risotto cakes with lobster emulsion.

  • 2018-03-05T03:00:00-08:00
    KCET-HD

Matt Louis

This week on Simply Ming, he is joined by Portsmouth, N.H., chef Matt Louis from the restaurant Moxy, known for its Spanish-style tapas using seasonal New England ingredients and his newly opened Franklin Oyster House. Today, Matt cooks up goat meatballs with garlic mustard pesto, local farm feta and sunchoke chips, while Meg whips up surf-n-turf meatballs with his favorite Blue Dragon vinegar fries.

  • 2018-03-12T04:00:00-07:00
    KCET-HD