SimplyMind630s233

Star Anise & Oranges

Guest Chef: Patricia Yeo. Star Anise, the fragrant Chinese spice, and Oranges, one of the most widely consumed fruits in the US, is an aromatic East-West ingredient pairing that proves to be very versatile. Ming prepares "All-In-One" Braised Short Ribs with Root Vegetables and Orange Roasted Squab with Star Anise Orange Syrup. Then heads on over to Boston's South End where Ginger Park's Patricia Yeo uses today's master pair on one of Ming's favs- pork belly!



A recipe from today's show:


Shortribs with Root Vegetables
Star Anise Orange Shortrib.jpg

Ingredients:

Yield: Serves 4
1 1/2 cups all-purpose flour
1 teaspoon chile powder
6 one-bone shortribs or 3 two-bone
2 onions, cut into 1-inch dice
1 bag carrot nubs
6 ribs celery, cut into1-inch dice
1 celeriac, cut into 1-inch dice
1 large sweet potato, cut into 1-inch dice
1 large parsnip, cut into 1-inch roll cut
Juice of 4 oranges, peel of 1
2 star anise
1 tablespoon naturally brewed soy sauce
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking
Crusty bread for serving

Instructions:

  1. In a pie plate, combine flour and chile powder. Season short ribs and coat in flour mixture.
  2. In a pressure cooker pot over medium heat coated lightly with oil, brown the coated shortribs, about 4 minutes per side, and set aside.
  3. Wipe out pot and coat with oil. Add onions, season and sweat down. Add the carrots, celery, celeriac, potato and parsnip. Season and saute for 1-2 minutes. Add shortribs, orange juice and peel, star anise, naturally brewed soy sauce and water to almost cover. Season and check for flavor. Place cover on and lock and cook over medium-high heat for 60-90 minutes. Carefully release steam and serve in a large bowl with crusty bread.



Upcoming Airdates

Shaun Hergatt

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.

  • 2017-10-23T04:00:00-07:00
    KCET-HD

Rocco Dispirito

This week on Simply Ming, the award-winning chef, health advocate and New York Timesbest-selling cookbook author, Rocco DiSpirito is on the show. Voted "America's Most Exciting Young Chef" by Gourmetmagazine, his three-star restaurant Union Pacific was a New York City culinary landmark for years. Rocco starts us off with an almond vanilla protein smoothie, followed by a great spinach pesto pasta with tomatoes, and tops it all off with an instant almond cake with mixed berries. Ming keeps it simple but delicious with wok-stirred brown rice noodles with shiitakes and a spicy almond pesto.

  • 2017-10-30T04:00:00-07:00
    KCET-HD

Sam Hayward

This week on Simply Ming, Ming is joined by Maine's master of fresh, local and sustainable food, chef Sam Hayward. With his restaurants Fore Street and Scales Restaurant & Seafood Market, Sam is credited with transforming Maine's food scene. Today both Ming and Sam are cooking with shellfish. Sam combines local Bang's Island mussels, local cider, leeks and sea greens with grilled bread while Ming makes wok-stirred Thai King Crab Legs with green papaya and crispy rice.

  • 2017-11-06T03:00:00-08:00
    KCET-HD

Gunnar Hvarnes

Ming takes off for Norway to explore its rich culture, beautiful landscape - and their fresh-from-the-sea fish dishes. Meeting up with chef Gunnar Hvarnes, the two men toast martini's before getting down to business - creating two delicious Cod dishes.

  • 2017-11-13T03:00:00-08:00
    KCET-HD