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.
Mint is no longer a mere partner to lamb; Ming’s Citrus-Mint Syrup is perfect for meat as well as seafood. Ming’s master recipe is used for Seafood Lumpias, similar to a springroll, Pan-Seared Pepper Lamb Satays, and Blackened Scallops with Carrot Salad.
The celebration of mint continues as Ming visits a bar in Boston to see how muddling mint for drinks can add an intense dollop of fresh flavor. Special guest chef Geoffrey Zakarian visits the studio to honor Ming’s master recipe with his Sea Scallop Cru with Rosemary Honey Essence and Sea Bean Salad.
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