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Simply Ming: Ponzu-Soy Vinaigrette
Airs Saturday, April 10, 2010 at 3:30 p.m. on KPBS
Thursday, April 8, 2010
Credit: Ming East-West, Emily Sterne Photography
The Emmy®-nominated series "Simply Ming" ushers in its seventh season with more of chef Ming Tsai's mouthwatering recipes. From pantry to pot, Ming continues to merges onto one plate East and the West ingredients, such as coconut milk and cranberries, panko and Dijon.
In this episode, we'll find Ming's Ponzu-Soy Vinaigrette makes for a great marinade, sauce, or dressing. Made with citrus, ponzu is wildly popular in Japanese cuisine. It's also incredibly versatile, as Ming demonstrates with his Oven-Roasted Swordfish with Lentil de Puy Salad and Grilled Ponzu-Marinated Chicken with Orzo Risotto.
In addition to the risotto, Ming re-interprets another Italian favorite, carpaccio, by using broiled shrimp. Then, Ming pays a visit to Marco in Boston's North End, where chef Marc Orfaly shows him the traditional preparation for carpaccio. Back in the studio, guest chef Patricia Yeo of Ginger Park Kitchen + Bar in Boston makes a tantalizing Whole Fried Fish with Sizzling Lime-Ponzu Sauce and Pineapple Fried Rice.
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