Chef Ming Tsai Set to Star on Iron Chef 3

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Superstar Chef and Blue Ginger owner Ming Tsai has already established a notable television personality while sharing his love for cooking on the Food Network, where he was the 1998 Emmy Award-Winning host of East Meets West with Ming Tsai. His star status only continues to rise as he gets set to compete for the next “Kitchen Stadium” superstar on season 3 of The Next Iron Chef which begins airing at 9 p.m. on Sunday, October 3rd.

The show is hosted by veteran chef Alton Brown as well as the three judges, restaurateur Donatella Arpia, UK food journalist Simon Majumdar and The Next Iron Chef 3 winner Michael Symon.

Ming Tsai is no stranger to television. The master chef is the host and executive producer of the Public Television cooking spot Simply Ming; as well as further sharing his craft by presenting instructional cooking tutorials on his Simply Ming video podcasts.

Ming Tsai definitely has a wide audience who will no doubt be supporting the inventive chef and wishing him the best of luck as demonstrates his master culinary skills against nine other competitors on The Next Iron Chef 3. He certainly has our vote!

Be sure to follow Ming Tsai, the Food Network, Iron Chef America and Kyocera Ceramics on Twitter to get the latest updates!


Kyocera Advanced Ceramics Proudly Presents Some of Master Chef Ming Tsai’s Inspired Dishes:

Tropical Glazed-Black Vinegared Pork Spare Ribs

Ming with guest chef Jasper White - Tropical Glazed-Black Vinegared Pork Spare Ribs

Ingredients

1 large slab baby back ribs (10-12 pounds or more), cut to fit the largest metal baking pan that can fit your oven
3/4 -1 cup Chinese black vinegar or balsamic vinegar with pinch of five-spice
2 cups Ginger-Kiwi-Jicama Salsa
1 pound new red potatoes, scrubbed, boiled and halved
6 strips bacon, cooked and crumbled
1/4 cup extra virgin olive oil
2 tablespoons cider vinegar
2 tablespoons minced parsley
Kosher salt and freshly ground black pepper

Directions

Place ribs in a large, deep, metal baking pan, rub with salt and pepper and let cure overnight. Pre-heat oven to 375 degrees.  Place 1 cup Ginger-Kiwi-Jicama Salsa in blender and blend until smooth. Rub off any excess salt and pepper on ribs, wash and dry pan before returning ribs. Add the vinegar so that a 1/4-inch layer is on the bottom.  Cover tightly with foil and bake in the oven for 1 to 1 1/2 hours.  Check ribs at 1 hour, and continue cooking until all the vinegar is evaporated.  You can now either transfer ribs to a grill and slather with 3/4 cup blended Ginger-Kiwi-Jicama Salsa or keep in the pan and slather with blended Ginger-Kiwi-Jicama Salsa and change oven to broil to color well.

German Potato Salad: when potatoes are still hot, toss with bacon, olive oil, vinegar and parsley. Check for flavor and season if necessary. To serve, spoon potato salad onto platter, top with sliced ribs and reserved Ginger-Kiwi-Jicama Salsa.


Colossal Shrimp Spiced Tempura with Lemongrass Aioli

Ming Tsai - Simply Ming

Colossal Shrimp Spiced Tempura with Lemongrass Aioli

Ingredients

1 cup Spiced Tempura
4 large head-on shrimp (U4-6’s), peeled, deveined, tail on
1 cup Lemongrass Aioli
Canola oil for frying
Kosher salt and freshly ground black pepper
Directions
Prepare a fryer or medium stock pot filled 1/3 the way up with canola oil at 350 degrees.   Have Spiced Tempura in a medium bowl, dip shrimp in tempura, covering it fully. Let excess drip off and gently lower into hot oil. Fry until GB&D (golden brown and delicious), about 3-4 minutes. Drain on paper towels and lightly season with salt. Serve with a dipping bowl of Lemongrass Aioli.
Master Chocolate Mousse
Ingredients
12 ounces bittersweet chocolate finely cut
8 tablespoons unsalted butter, divided and softened
6 egg yolks
1/2 cup sugar
1/2 cup brewed coffee
2 teaspoons vanilla extract
1 cup heavy cream

Directions

Prepare a double-boiler: place a large heat-proof bowl over pan, being sure water does not touch bowl, and add chocolate and butter to bowl. Once chocolate is completely melted, stir in the butter one piece at a time until fully incorporated.  Keep scraping bowl with a rubber spatula so chocolate does not scorch.  Remove bowl from pan and set aside. In same double-boiler:  Place large heat-proof bowl and whisk together yolks, coffee and vanilla. While whisking, slowly add in sugar and whisk until thick. Pour mixture into a stand mixer and whisk until cool. Meanwhile, in another kitchen aid or by hand in a chilled bowl, lift the cream into soft peaks. Fold cream into cooled cooked eggs and cooled chocolate.  Use for the below applications as it will set when cooled.  Store in fridge.


Master Chocolate Mousse

Ming Tsai - Simply Ming

Ming Tsai with guest chef Hubert Keller - Master Chocolate Mousse

Ingredients

12 ounces bittersweet chocolate finely cut
8 tablespoons unsalted butter, divided and softened
6 egg yolks
1/2 cup sugar
1/2 cup brewed coffee
2 teaspoons vanilla extract
1 cup heavy cream

Directions

Prepare a double-boiler: place a large heat-proof bowl over pan, being sure water does not touch bowl, and add chocolate and butter to bowl. Once chocolate is completely melted, stir in the butter one piece at a time until fully incorporated.  Keep scraping bowl with a rubber spatula so chocolate does not scorch.  Remove bowl from pan and set aside. In same double-boiler:  Place large heat-proof bowl and whisk together yolks, coffee and vanilla. While whisking, slowly add in sugar and whisk until thick. Pour mixture into a stand mixer and whisk until cool. Meanwhile, in another kitchen aid or by hand in a chilled bowl, lift the cream into soft peaks. Fold cream into cooled cooked eggs and cooled chocolate



One Response to “Chef Ming Tsai Set to Star on Iron Chef 3”

  1. Jonah Tick says:

    Happy Holiday. Let all your desires may occur true for you as well as your loved ones plus lets hope your next season be flourishing for everyone us. Merry Christmas

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