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Simply Ming

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There's more than one way to make risotto-style pasta - and this week on Simply Ming, we'll show you two! Boston legend Ken Oringer joins Ming in the loft to make a decadent fideua, while Ming revolutionizes risotto by using toasted barley and adding a sumptuous ratatouille.

Chef Ken Oringer, owner of restaurants all over Boston and beyond, including Uni, Toro, Coppa, and Little Donkey, joins Ming in the kitchen to cook up a crowd favorite: fried chicken. Ken prepares an out-of-this-world fried chicken sandwich with a kimchi brine, while Ming makes a fried chicken bahn mi. It's fried chicken two ways this week on Simply Ming.

WGBY Create
Sun Jan 5th, 7:00pm

This week on Simply Ming, Ming's longtime friend and James Beard Best Chef of the Northeast Ken Oringer, joins him in the loft to work with a New England staple - fresh oysters from off the shores of Massachusetts. Ken makes a mouthwatering Thai sausage with oyster aioli and Ming rivals that with butter poached oysters with lapchong salsa. It's oysters two ways this week on Simply Ming.

It wouldn't be a visit to Iceland without experiencing its geothermal energy. Ming visits Freidheimar, a tomato greenhouse in Iceland that runs off of geothermal energy to make over 370 tons of tomatoes a year. Ming picks tomatoes off the vine to bring to Fishmarket Restaurant in downtown Reykjavik where he meets chef Axel Bjorn Claussen to make some explosive cocktails along with his sous chef Kirill Ter-Martirosov. Chef Claussen prepares Icelandic pan sauteed langoustine with tomato and daikon salad. Ming then cooks up a hot and sour soup with mussels and whole grain grilled cheese.

This week on Simply Ming, Ming is joined by Chef Leah Cohen. She is the proud owner of the Pig and Khao restaurant in New York and was named a Rising Star Chef in 2013. It's time for a crowd favorite - chicken wings. Leah cooks up her Korean honey butter chicken wings, while Ming matches with his famed blue ginger Laos chicken wings. Two twists on a classic.

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