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Simply Ming

Latest Episodes

DUSKIE ESTES/Fried Green Tomato BLT w/Tabasco Aioli. On this episode of Simply Ming, we cook with a sure fire hit: bacon! You can never have enough bacon and it goes with everything. Ming whips himself up a quick snack from his childhood, a bacon and peanut butter sandwich, before making a decadent Panko-crusted Eggplant BLT with Homemade Potato Chips. Guest chef Duckie Estes joins him in the kitchen to show off her homemade bacon - that's right, homemade bacon!- which she uses in her version of the BLT classic, Fried Green Tomato BLT with Tabasco Aioli. It's like a BLT with an upgrade.

This week on Simply Ming, Emmy Award-winning actor, producer, and restauranteur Billy Dec joins Ming in the kitchen to share some flavors from his Philippines roots. Billy cooks up a classic adobo pork belly bao with oozing fried egg, while Ming follows with a vegetarian version of an apple tofu bao. Asian comfort foods, two ways, right here on Simply Ming.

LENNY CLARKE/Mom's Meatloaf. Today on Simply Ming, Ming utilizes an often forgotten comfort food ingredient: ground beef. The versatile meat is used in a number of comfort food dishes including Ming's Shitake Salisbury Steak with Pan Gravy and comedian Lenny Clarke's Mom's Meatloaf. Ming and Lenny show you how to add immense flavor to this workable protein to create cheap, easy and delicious crowd pleasers. Ming pairs the dishes with his smashed potatoes and simple steamed broccoli.

Both the East and the West have versatile ingredients that really deserve to be given the opportunity to spread their wings. For example, spring roll wrappers can do much more than contain fillings and pesto rates more partners than pasta. So today Ming will bring these two together with some "out of the box" recipes including Pesto Chicken and Spinach Spring rolls, Tomato and Cucumber Napoleon and then an easy delicious Italian Sausage and Reggiano "Pan Pizza".

WGBY Create
Mon Dec 23rd, 7:00pm
Tue Dec 24th, 12:30am

This week on Simply Ming, Houston chef Bryan Caswell joins us. Recognized by the James Beard Foundation, Food & Wine, and Bon Appetit as one of Texas's top chefs, Caswell barbecues a blackened black sea bass on the half shell with Swiss chard and a field pea saute. Next, Ming dishes up a crispy whole black sea bass. It's all happening this week on Simply Ming.

Get a taste of the West with this episode of Simply Ming - as Ming travels on the road to Calgary, Alberta. Ming and his team travel to the Canadian Rocky Mountain Ranch where he joins chef Allistair Barnes in cooking elk and bison, grown on the ranch.

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