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Simply Ming
Season 10 • Episode 11 • On the Road in the Azores: Cozido
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Simply Ming Season 10, Episode 11: On the Road in the Azores: Cozido
This week Simply Ming is on the road traveling to the exotic Azores. Ming will visit with Chef Pedro Oliviera to learn how to make one of the region’s most famous dishes – Cozido – a one-pot meal that’s literally cooked underground by the Earth’s volcanic heat. Rising to the challenge, Ming also serves us his own take on this national dish. Watch Simply Ming Season 10, Episode 11 On the Road in the Azores: Cozido in HD free online. Enjoy high-quality streaming of Simply Ming Season 10, Episode 11 and share your thoughts in the comments below!
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Episodes
26 episodesBlanching
On the premiere episode of Simply Ming, it’s all about blanching - the secret to improving color, taste and texture in foods. In the studio Host Ming Tsai cooks on the fly with Nantucket chefs Seth & Angela Raynor. Using the blanching technique and secret ingredients they team up to create two new dishes: Grilled Lobster with Summer Herbed Butter Roasted Potatoes and Fried Pork & Couscous with Peach Sesame Compote.
30 min
Crème Anglaise
This week on Simply Ming, Host Ming Tsai is joined by pastry chef extraordinaire – Duff Goldman. Together they show us how to use Crème Anglaise – a key ingredient in every pastry chef’s arsenal, and create two delicious desserts: Old School Chocolate Soufflé with Crème Anglaise and Vanilla Frozen Custard with Flambéed Berries.
30 min
Caramelizing
This week on Simply Ming – Caramelization - a technique that enhances both savory and sweet cooking. Done right it enhances a dish, and done wrong will turn it bitter. Joining Ming in the kitchen is Chef Jody Adams. Together they cook on the fly creating: Scallops with Curried Gooseberries and Loin Lamb Chops with Plums.
30 min
Thickening
In this episode of Simply Ming – the key to making sauces – thickening. Ming demonstrates how to make a reduction and a roux. And joining him in the kitchen is Top Chef Masters culinary sensation, Susur Lee. Together Ming and Susur will cook on the fly, using mystery ingredients and the technique of thickening to serve up two tasty dishes: Chinese-Style Paella and Seared Chicken Breast Orzo Risotto with Endive Caper Salad.
30 min
On the Road With Michael Schlow at Tico
Buying local and buying fresh are key to great cooking. This week on Simply Ming, Chef Ming Tsai and longtime friend Boston Chef, Michael Schlow, go to Boston City Hall Plaza Farmer’s Market for a little inspiration and then head back to Chef Schlow’s restaurant, Tico, where they cook up two mouth-watering dishes: Red Tape Steak and a Double Lamb Chop with Pea Shoot-Beet Salad.
30 min
Making Sausage With Guest Chris Cosentino
On this episode of Simply Ming — how to grind your own meat and make your own sausage with the help of a man who can teach most butchers a thing or two, Chef Chris Cosentino. Ming and Chris cook on the fly together creating two very different dishes: San Francisco Sausage and Peppers and Chicken Mushroom Sausage Patties with Orange Snow Pea Salad.
30 min
Rice Pilaf
Cooking on the fly with Ming in this week’s episode of Simply Ming is Chef Ellie Krieger. Ellie, hailed as an expert on all things healthy, teams up with Ming showing how Rice Pilaf, along with some surprise ingredients and special spices from Ming’s pantry are brought together to create: Toasted Garlic Quinoa and Coriander Crusted Chicken and Spicy Shrimp over Preserved Lemon Pilaf.
30 min
Tenderizing
This week on Simply Ming – tenderizing – a culinary technique that helps meat, chicken and fish absorb all the wonderful flavors of your favorite marinades. Joining Ming in the kitchen is Chopped Champion – Chef Jamie Bissonnette. Together Ming and Jamie cook on the fly using mystery ingredients and zesty spices to come up with two tender recipes: a Tellegio Kimchee Steak Bomb and a Trio of Halibut New Style Sashimi.
30 min
Omlets
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30 min
Ganache
On this week’s episode of Simply Ming, learn the art of making ganache, the simple mixture of chocolate and cream that’s the heart of so many great desserts. Ming is joined by the James Beard nominated chef, Joanne Chang who shows how ganache can be whipped up into two mouth watering desserts: Chocolate Mousse Napoleon and Flourless Rum Nut Chocolate Cake.
30 min
On the Road in the Azores: Cozido
This week Simply Ming is on the road traveling to the exotic Azores. Ming will visit with Chef Pedro Oliviera to learn how to make one of the region’s most famous dishes – Cozido – a one-pot meal that’s literally cooked underground by the Earth’s volcanic heat. Rising to the challenge, Ming also serves us his own take on this national dish.
30 min
Pan Sauce
Front and center on this week’s episode of Simply Ming are Pan Sauces – an easy way to use what’s right in your pan to create great flavor. Joining Ming in the kitchen to demonstrate this indispensable culinary technique is Chef Norman Van Aken. Together they cook on the fly using surprise ingredients and Ming’s East-West pantry to create: Pan Seared Steak, Beet Salad and Hash Browns and Pork Chop, Kimchee-Kale Pan Sauce and Sweet Potato Cake.
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On the Road: Modern Azorean Cuisine
Steeped in tradition, the islands that make up the Azores are rich with culinary traditions that will be shared as Simply Ming goes “on the road”. Ming shops in a local market where he discovers the vast array of local fruits, vegetables, meats and cheeses. He joins Hugo Ferreira, a celebrated chef from the cooking school on the island of Sao Miguel, and together the two cook on the fly using their market ingredients to come up with dishes that reflect Azorean culinary traditions but with a modern day twist.
30 min
On the Road in Chattanooga
where he’s never gone before as he heads south to Chattanooga, Tennessee to cook with renowned local chef, Daniel Lindley of St. John’s Restaurant. Together they shop for inspiration at local Chattanooga markets to come up with two distinct dishes that call upon the region’s heritage and culinary uniqueness.
30 min
On the Road in San Antonio
Ming heads to the Lone Star State on today’s episode of Simply Ming. Joining him is his long time friend Chef John Besh. At Chef Besh’s critically acclaimed San Antonio restaurant – Luke. Ming and John will get inspired by fresh ingredients just picked from an area farm and will use them to create two delicious dishes, on the fly, that reflect the spirit and spiciness of San Antonio.
30 min
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30 min
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30 min
On the Road in Chattanooga
On this Southern-inspired episode of Simply Ming, Chef Ming Tsai takes us to Chattanooga, Tennessee to learn some of the region’s culinary secrets. An up and coming culinary hotspot, Chattanooga has a lot to offer the adventuresome palate. Ming and his guest Chef Eric Neil will explore the local markets and come up with two dishes, Chile-Cornmeal Trout with Shrimp Chocrute and Roast Pork CHop with Curry Squash Pancake, that are sure to make your mouth water.
30 min
Cooking on the Fly: Grilling
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30 min
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30 min
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30 min
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