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Temporada 1
Chef Ming Tsai tracks wild boar with guide, Bobby Caires, while trekking up an 8,000 foot volcano in Maui, Hawaii. Ming also meets up with chef, Sam Choy, for a lesson in Hawaiian Spam cooking, and later Ming prepares a Tea Smoked Braised Boar.
Chef Ming Tsai tracks wild boar with guide, Bobby Caires, while trekking up an 8,000 foot volcano in Maui, Hawaii. Ming also meets up with chef, Sam Choy, for a lesson in Hawaiian Spam cooking, and later Ming prepares a Tea Smoked Braised Boar.
Ming travels to the "Halibut Capital of the World" near the Kanai Peninsula, Alaska. He cooks his catch local style with a lemon pepper marinade. Then Ming creates a Pan Seared Alaskan
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Ming travels to the "Halibut Capital of the World" near the Kanai Peninsula, Alaska. He cooks his catch local style with a lemon pepper marinade. Then Ming creates a Pan Seared Alaskan Halibut with Ponzu-Lemongrass Sauce and Preserved Lemon Rice Pilaf.
Ming ventures into chilly Colorado waters to learn techniques on fly-fishing for trout. After the catch, Ming prepares the trout with his recipe--Crispy Whole Trout with Curried Zucchini Couscous.
Ming ventures into chilly Colorado waters to learn techniques on fly-fishing for trout. After the catch, Ming prepares the trout with his recipe--Crispy Whole Trout with Curried Zucchini Couscous.
Ming joins a wild mushroom collector to forage for fresh chanterelle mushrooms and then joins forces with some birds of prey as he learns the ancient art of falconry. Recipes: Five-Spice Chile Tea Rubbed Partridge and Wild Chanterelle Orzo 'Risotto'.
Ming joins a wild mushroom collector to forage for fresh chanterelle mushrooms and then joins forces with some birds of prey as he learns the ancient art of falconry. Recipes: Five-Spice Chile Tea Rubbed Partridge and Wild Chanterelle Orzo 'Risotto'.
Ming meets up with 10th Mountain Division guide, Dick Over, and some expert mountain guides to ski some steep slopes and take a ride in Snowcat. Ming makes Shiitake Fondue, Ginger-lime Snow Cone and a Surf & Turf Noodle Hot Pot.
Ming meets up with 10th Mountain Division guide, Dick Over, and some expert mountain guides to ski some steep slopes and take a ride in Snowcat. Ming makes Shiitake Fondue, Ginger-lime Snow Cone and a Surf & Turf Noodle Hot Pot.
Ming Tsai goes spear fishing the traditional Hawaiian way--free diving without oxygen in the deep blue oceans surrounding the Big Island, HI. Ming uses his catch to make a spicy Hawaiian fish stew with creamy 'poi'.
Ming Tsai goes spear fishing the traditional Hawaiian way--free diving without oxygen in the deep blue oceans surrounding the Big Island, HI. Ming uses his catch to make a spicy Hawaiian fish stew with creamy 'poi'.
Chef Ming Tsai ventures to the beautiful waters of Chesapeake Bay in search of the Maryland Blue Crab. Ming prepares two crab dishes: Blue Crab and Avocado Parfait and makes a family style dish of Black Bean Blue Crab.
Chef Ming Tsai ventures to the beautiful waters of Chesapeake Bay in search of the Maryland Blue Crab. Ming prepares two crab dishes: Blue Crab and Avocado Parfait and makes a family style dish of Black Bean Blue Crab.
Ming Tsai dives into shark-infested Bahamian waters to get a closer look at Caribbean Reef sharks and their favorite dish: Yellowtail snapper. Ming makes Grilled Ponzu Jerk Yellowtail Snapper with Ginger Slaw and Shoestring potatoes.
Ming Tsai dives into shark-infested Bahamian waters to get a closer look at Caribbean Reef sharks and their favorite dish: Yellowtail snapper. Ming makes Grilled Ponzu Jerk Yellowtail Snapper with Ginger Slaw and Shoestring potatoes.
Ming ventures to a Mexican market and makes a mean chile and cheese quesadilla with some of the hottest chiles you can find in Mexico. Next Ming heads to the fertile valleys of Puebla and discovers a milder chile, the poblano chile.
Ming ventures to a Mexican market and makes a mean chile and cheese quesadilla with some of the hottest chiles you can find in Mexico. Next Ming heads to the fertile valleys of Puebla and discovers a milder chile, the poblano chile.
Chef Ming Tsai joins up with a beekeeper in Northern California to learn about the world of bees and their incredibly tasty product--honey. Ming learns how to extract honey from the hive
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Chef Ming Tsai joins up with a beekeeper in Northern California to learn about the world of bees and their incredibly tasty product--honey. Ming learns how to extract honey from the hive and makes a Mustard-Glazed Pork Tenderloin with Grilled Vegetables.
Ming meets up with a master clam digger and travels to Katmai National Park to watch nature's finest dig clams and the Alaskan Brown Bear. Ming's recipes include Stuffed Razor Clams and Panko Crusted Razor Clam Strips on Cabbage Slaw.
Ming meets up with a master clam digger and travels to Katmai National Park to watch nature's finest dig clams and the Alaskan Brown Bear. Ming's recipes include Stuffed Razor Clams and Panko Crusted Razor Clam Strips on Cabbage Slaw.
Ming heads to Southeast Wisconsin in search of fresh caught lake fish, bratwurst, and a delicious secret recipe for sauerkraut. After a 70 mph ride in an Ice Sailboat, Ming makes Steamed Fish with Spicy Black Bean Sauce and Three Onion Noodle Cake.
Ming heads to Southeast Wisconsin in search of fresh caught lake fish, bratwurst, and a delicious secret recipe for sauerkraut. After a 70 mph ride in an Ice Sailboat, Ming makes Steamed Fish with Spicy Black Bean Sauce and Three Onion Noodle Cake.
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