This week on Simply Ming, Houston chef Bryan Caswell, joins Ming. Recognized by the James Beard Foundation, Food & Wine, and Bon Appetit as one of Texass top chefs, Caswell barbecues a blackened black sea bass on the half shell with Swiss chard and a field pea sauté. Next, Ming dishes up a crispy whole black sea bass. Its all happening this week on Simply Ming!
Award-winning chef Ming Tsai offers both the curious beginner and the culinary expert simple solutions for creating easy East-West dishes. Using no more than eight ingredients, Tsai creates a repertoire of flavor-packed sauces, rubs, spices and vinaigrettes that serve as the foundation for quick but delicious dinners. Then, Ming and a diverse line-up of guest chefs transform a handful of fresh ingredients into several dishes. This season, Ming also welcomes culinary luminaries, including Ted Allen, Sara Moulton, Rick Bayless and Mary Ann Esposito. In addition to all-new recipes and wine pairings, Ming visits chefs around the country to explore the cultural inspiration of traditional dishes, and re-inventing them with an East-West twist.