Lunch

Sweet and Sour Chicken and Peppers
By Ming Tsai

Friday, August 6, 2010
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One of the great things about the food of other cultures is that it’s full of surprise flavors — like tamarind, which is the source of the unique tartness in so many Thai dishes. Tamarind takes tart to a new level, and to balance its complex flavor, there’s nothing better than the deep sweetness of brown sugar. So today, East meets West and sweet meets tart in Sweet and Sour Chicken and Peppers, a super-easy wok stir-fry that gives you an all-in-one meal.

Ingredients
3/4 cup tamarind puree
3/4 cup brown sugar
2 tablespoons naturally brewed soy sauce
1 tablespoon minced ginger
1 1/2 pounds dark chicken meat, skin removed, 1-inch dice
1 large yellow onion, 1 inch dice
1 red bell pepper, 1 inch dice
1 yellow bell pepper, 1 inch dice
House rice (white/brown rice combo)
Canola oil to cook
Kosher salt and freshly ground black pepper to taste

Directions
In a bowl, combine tamarind, sugar, naturally brewed soy sauce and ginger; add chicken and marinate for 20 minutes.

In a hot wok coated lightly with oil, stir fry the onion and ginger. Add the chicken with a slotted spoon, reserving marinade. Cook until almost cooked through, about 4 minutes, and add peppers and rest of marinade. Bring to a simmer and check for flavor. Serve on house rice.

Drink pairings
New Zealand Sauvignon Blanc
Goslings Bermuda Rum
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Chef Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the nation.

Soba Noodle-Shrimp Pancakes By Ming Tsai

Monday, August 9, 2010
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You may think that pasta is only as flavorful as its sauce, but that would mean you haven’t tried Japanese soba noodles. Made of buckwheat, they have an earthy, nutty flavor that evokes the countryside, which is why I’ve paired them with an Italian ingredient that has the same effect, pancetta. And this east-west pair is going to be the platform for today’s all in one dish: my Soba Noodle Shrimp Pancakes.

Serves 4

Ingredients
2 eggs
1 pound shrimp
1/4 cup chopped parsley, plus some leaves for garnish
2 tablespoons yuzu or fresh lemon juice
1 cup diced, rendered pancetta, cooled
2 cups blanched soba noodles (leave a pinhole of rawness in center)
Chopped parsley, for garnish (optional)
Canola oil for frying
Kosher salt and freshly ground black pepper to taste

Directions
In a food processor fitted with blade, add the eggs and shrimp and pulse until chopped into a chunky mousse. Season with salt and pepper. Have soba noodles in a large bowl and pour mousse over noodles. Fold in parsley, yuzu and pancetta. Check flavor by cooking a small portion and season if necessary. Spread noodle pancake mixture in an even layer in a sauté pan over high heat coated with oil. Shallow fry pancakes until golden, brown and delicious, both sides, about 6 minutes. Cut into wedges and garnish with parsley.

Drink pairings
Sapporo Beer
—From Japan

A lager, quite refreshing with a moderately light body. Pairs very nicely with the Soba Noodle-Shrimp Pancakes.

Jean Luc Colombo Rose
—Provence, France
Taste: Surprisingly complex, with intriguing notes of raspberry, cherry and black olive
Aroma: Subtle hints of peach, rose petals and pepper on the nose

Colombo is hailed as “the winemaking wizard of the Rhone” for introducing innovative methods in his vineyards and throughout the production process while making well-regarded, original wines. He believes good wine relies on 3 key elements: terroir, human endeavor and modern winemaking techniques.

—Enjoy on its own or with a wide range of appetizers, fish, poultry dishes and vegetarian fare. This wines pairs equally well with Michel Richard’s Beet Soba Bolognese and Ming’s Soba Noodle Carbonara.

—40% Syrah, 40% Mourvedre, 20% Counoise

__________________________________________________________
Chef Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the nation.

Miso Butter Pork Udon Noodles
By Ming Tsai

Monday, August 9, 2010
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One of the most satisfying meals I’ve ever had was a big bowl of Japanese udon noodles topped with—are you ready for this—miso butter. Yes, a combination of Japan’s traditional miso paste blended with our own very western butter. It’s a rich, savory marriage made in heaven—or nirvana—and today I’m am going to show you how to make it.

So without further ado, Miso-Butter Pork Udon Noodles, an all-in-one noodle dish that enhances one of my favorite duos, pork and apples. Let’s get cooking.

Serves 4

Ingredients
3 shallots, minced
1 pound ground naturally fed pork
1 bunch scallions, thinly sliced, white and green separated
1/2 cup mirin
2 quarts chicken stock
1 apple, skin on, thinly sliced
4 tablespoons shiro miso
1 pound fresh ramen noodles, blanched
4 tablespoons unsalted butter
Canola oil
Kosher salt and freshly ground black pepper to taste

Directions
In a stockpot coated lightly with oil over medium high heat, saute shallots and pork. When pork is cooked through, add scallion whites and deglaze with mirin. Add chicken stock. Add apples and check for flavor. When simmering, whisk in miso over a strainer and check for flavor. Add ramen noodles and heat through. To serve, divide noodles and broth amongst 4 soup bowls and top each serving with scallion greens and pat of butter. Serve immediately.

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chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

Olive Oil Poached Salmon with Edamames
By Ming Tsai

Tuesday, August 24, 2010
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You know how I feel about the magnificent soy bean, but apparently I'm not alone. Americans are ordering edamame by the bushel at Japanese restaurants across the country. So today I'm pairing this ubiquitous bean with a western product we've fallen hard for, olive oil. Today they'll make beautiful music together in my All-In-One Olive Oil Poached Salmon with Edamames.

Serves 4

Ingredients
4 pieces center-cut salmon, pin bones and skin removed
3 shallots, sliced
2-3 stalks tarragon, leaves ripped
2 cups peeled edamames
Sea salt to season
Coarsely ground black pepper
Extra virgin olive oil to cook

Directions
Season the salmon well and cover with shallots and tarragon and let marinate 30 minutes. Place all in baking dish, add edamames and cover with olive oil. Cover in foil and place in cold oven. Set oven to 250 degrees. When temperature has been reached, go for internal temperature of 115 degrees, which should take about 30-35 minutes. Serve immediately.

Wine Notes
Condesa de Leganza Crianza
—La Mancha, Spain
Taste: Round, expressive ripe fruit with fine tannins and a soft dryness; well-defined flavor with an elegant finish.
Aroma: Complex, voluptuous, soft

—The estate of Los Trenzones is located in the area of Quintanar de la Orden, 2,500 feet above sea level, in the southwest corner of central Spain's La Mancha region

—100% Tempranillo

__________________________________________________________
chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

Best Ever Lamb Tacos with Chile-Tzatziki
By Ming Tsai

Thursday, September 30, 2010
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Who doesn't love tacos? Beef, chicken, tuna, duck, even veggie. For today's Daily Dish I want to share a recipe for tacos. But with a Greek twist!

Ingredients
1 tablespoon minced garlic
1 red onion, minced
1 minced jalapeno
1/2 teaspoon ground cumin
1 pound ground lamb
Juice and zest of 1 lemon
1 tablespoon sriracha
1 cup plain, non-fat Greek yogurt
6 mint leaves, fine ribbon
1 cup 1/4-inch diced cucumbers
1/2 head iceberg, finely shredded
Kosher salt and freshly ground black pepper to taste
1 package small corn tortillas, heated up on grill
extra virgin olive oil for cooking

Directions
In a large skillet or saute pan coated lightly with oil, sautee the garlic, onion, jalapeno and cumin until lightly caramelized.

Add in the lamb, season and cook through, about 5 minutes.

Fold in lemon juice and check for flavor.

Meanwhile, mix the sriracha, yogurt, mint, cukes and lemon zest, season.

Warm tortillas, make tacos.
__________________________________________________________
chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

Booma's Revenge Chili
By Annie Copps

Tuesday, September 14, 2010
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chili

I am crazy for chili and make it in a variety of ways, but this recipe comes from a prize-winning chili maker and it'll be a winner for you, too. At Yankee magazine we come across a lot of great home cooks and we write about them in the column "best cook in town." This recipe is from Jerry Bouma, a home cook who competes and wins in chili competitions—it's a tamed down version of the competition recipe, which is too hot for us mortals and of course he'd never part with his prize-winning secret.

Ingredients
3 pounds lean ground beef
1-1/2 tablespoons vegetable oil
1 medium red pepper, diced
1 medium onion, diced
4 large garlic cloves, minced
3 serrano (medium spicy) chiles, minced
1 10-1/2-ounce can double-strength beef stock (or 2-1/2 cups beef stock boiled down to 1-1/4 cups)
6 tablespoons chili powder
3 tablespoons cumin
1/4 teaspoon dry oregano
1/2 teaspoon black pepper
1 teaspoon sugar
1 28-ounce can petite diced tomatoes
1 6-ounce can tomato paste
1 19-ounce can red kidney beans, rinsed and drained (optional)

Directions
In a large (7-quart) heavy-bottomed pot over medium-low heat, cook ground beef, breaking it up with a potato masher until it's fully cooked. Then drain and discard most of the rendered fat.

In a separate medium-size saute pan over medium heat, add oil and cook red pepper, onion, garlic, and chiles just until they begin to soften, about 5 minutes.

Add cooked vegetable mixture, beef stock, spices, sugar, and diced tomatoes to the big pot and simmer 1 hour.

Add tomato paste; stir well and cook another half-hour, stirring occasionally. If you're using beans, stir them in 10 minutes before serving.

(Courtesy: Yankee Magazine)

___________________________________________________________
annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

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