Ming shifts directions

I've been to Chicago several times and eaten at different places, seen the museums and more. I've also been to Ming Tsai's Blue Ginger in MA. I was his show on PBS and then found this article how he migrated from the Food Network to PBS. Someday I will be able to hit is restaurant at night and maybe ask him a question. For now read on:
http://www.suntimes.com/lifestyles/food/1104663,FOO-News-ming13.article

Eating in Las Vegas and high priced fish grub

On teacher salaries, we don't eat out at real expensive priced restaurants hardly at all. The most expensive places I have been over the years have been Al Forno's in Providence, RI; J Bar in Tucson, AZ and Ming Tsai's Blue Ginger near Newton, MA.

These restaurants were outstanding and our meals were too. They were different then the normal fare we eat at other restaurants locally and had dishes which were different and what I call above the level. But we did not pay $40 per person etc like some people do and order at places in Las Vegas and other places.

Recently on one of Emeril's shows he showed off recipes from his restaurant the New Orleans Fish house. It was meant to open up peoples' eyes about eating fish " in the desert." Apparently it not only opens up the wallets of the people but also their eyes.

I took a look at the trip advisor forum board which I have posted some of my reviews and look at other reviews.
http://las-vegas-hotels.tripadvisor.com/ShowUserReviews-g45963-d422641-r2846784-Emeril_s_New_Orleans_Fish_House-Las_Vegas_Nevada.html

Fish is not some place I would go to order $40 piece of fish entree. But many do. If you look at the reviews of the different rating on the food you will see it varies from excellent to poor which to me is not what I expected. I mean people have different tastes etc . But many of the reviews listed that the meals were not cooked well, some got food poisining (it does happen ), they thought the food was not worth and more. I can't understand how anybody would eat one of these high prices meals and then not send it back if it is not exactly done, what they expected etc (Some did and commented on it but others ate it and then complained in the review).

I was going to get a beef dish but the waiter suggested the special fish dish. On his suggestion, I ordered it and I am glad I did. (my food review is in the blog earlier toward last March).

My meal at Ming's Tsai's place was fish (barrundi) and it cost $26 and it was impressive because it was very different and was well plated, cooked perfectly and looked great too. I did not get sick.

I also look at the reviews of what people cooked from the recipes on the food channel and they are really interesting. I learn from their reviews whether they like the meal or not and even if they have tweaked the dishes and how and why. When that happens and I try different dishes that I make , I also post them here too.

Meanwhile if you eaten at real expensive places anywhere and either liked them or did not like the meal contact me and post your comments !

CHEF MING TSAI'S DAD'S JA JIAN MIEN recipe

I record Tsai's weekly PBS show to see what else is going on. There are recipes that are not in his other book which I bought when I was at his recipes. The recipes I have tried are excellent. A recent show has his father's noodle recipe which included the cranberry and hoisin like a couple of other recipes. One his here . One with chicken I will post after I make it so I can also post how we liked the recipe and maybe a photo.

Noodle Recipes

August 13, 2008

CHEF MING TSAI'S DAD'S JA JIAN MIEN
# 3 Thai bird chiles, finely chopped (these peppers have a very fiery taste)
# 1/4 cup finely chopped garlic
# 1 Tbsp. fermented black beans, rinsed and drained
# 1 red onion, finely diced
# 2/3 cup hoisin sauce
# 1 lb. ground beef, not too lean
# 1/2 cup Shaoxing wine
# 1 cup cranberries
# Cornstarch mixed with chicken stock, for thickening (optional)
# 1 lb. fresh or dried Shanghai noodles
# 1 cucumber, peeled, seeded, julienned
# 2 carrots, peeled and julienned
# 2 cups mung bean sprouts, picked
# Canola oil for cooking
# Kosher salt and freshly ground black pepper

Heat a large saucepan over high heat and lightly coat with oil. Swirl to coat bottom of pan and, when shimmering, add chiles, garlic, ginger, black beans and onion and saute until vegetables are soft, about 5 minutes. Add hoisin sauce and cook, stirring, to remove the raw flavor, about 2 minutes. Add beef and brown for about 6 minutes, breaking up any large chunks. Add Shaoxing to deglaze and add cranberries.

Reduce heat to low and simmer until liquid achieves sauce-like consistency. (You can add the cornstarch/chicken broth mixture to thicken, if necessary.) Season if necessary. Meanwhile, bring a large pot of salted water to a boil.

Add noodles, cook until al dente, about 5 minutes for fresh, 10 minutes for dried. While noodles are cooking, blanch bean sprouts and carrots in noodle water by placing them, separately, in a fine mesh strainer and holding in the boiling water. Drain noodles well and serve family-style, in a large pasta bowl. Ladle beef over and garnish with cucumber, carrots and mung bean sprouts.

Serves 4.

GRACE YOUNG'S VEGETABLE LO MEIN
# 4 fresh shiitake mushrooms
# 6 large leaves Napa cabbage (about 12 ozs.)
# 1 lb. pkg. Chinese fresh egg noodles
# 1 Tbsp. sesame oil
# 2 Tbsps. soy sauce
# 3 Tbsps. vegetable oil
# 1 Tbsp. finely minced ginger
# 1 cup julienne carrots
# 2 scallions, finely shredded
# 1/4 cup chicken broth
# 1 Tbsp. oyster-flavored sauce

Clean the mushrooms. Remove and discard the stems. Thinly slice the caps.

Wash the cabbage leaves in several changes of cold water and allow to thoroughly drain in a colander until dry to the touch. Trim 1/4-inch from the stem end of the cabbage leaves and discard. Stack 2 to 3 cabbage leaves at a time and cut crosswise into 1/4-inch wide shreds.

In a 4-quart saucepan, bring about 2 quarts water to a boil over high heat. Add noodles, return to rolling boil and cook until al dente. Rinse under cold water and drain thoroughly. Transfer to a medium bowl, add sesame oil and 1 tablespoon soy sauce, and mix well. Set aside.

Heat 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tablespoon vegetable oil and ginger, and stir-fry 20 seconds. Add the carrots, scallions and mushrooms, and stir-fry 1 minute, or until the vegetables are just limp. Transfer the vegetables to a plate.

Add the remaining 2 tablespoons vegetable oil and cabbage, and stir-fry 1 minute or until cabbage begins to wilt. Add the cooked carrot mixture, noodles and chicken broth and stir-fry 2 to 3 minutes, or until noodles are heated through. Swirl in the remaining 1 tablespoon soy sauce and oyster sauce and toss to combine. Serve immediately to 4 or 6 persons as part of a multicourse meal.

-- Adapted from "The Wisdom of the Chinese Kitchen, Classic Family Recipes for Celebration and Healing", Grace Young, (Simon & Schuster, 1999, 282 pp.)

Copyright © 2008, The Morning Call
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Ming Tsai vs Bobby Flay Duck battle

It was a battle royal (duck) in this repeat of an epic battle. I have been to Tsai's restuarant in Mass last March and loved it and his fusion cooking. I even bought one of his cookbooks to try more. But I wanted to see it again. Lately FN has been replaying the best battles so I taped this one. I could disssect it further. Southwestern vs fusion.

Tsai has tea smoked duck (I had tried some of the dust that someone sent me). Subtle but good, duck a la range and focusing on techniques versatility. The judges did not seem disappointed at all with anything (I listen for any hint of grumbling or dislike) .

Flay countered with flavors from cultures. red chili, c itrus, and ancho that I have find some recipes . Sweet potato hash with duck and poblano. He also had a mango, rice wine and online mixture with duck breast in a tortilla.

I was pretty confident Tsai would win but was not sure by how much. I think I said +4 and he won +5 so I was there.

Tsai won 48 to 43. He beat him mostly on tste.
Tsai Flay
Taste 26 21
Plating 10 11
Originality 12 11
______________
48 43

Ming's good hint on using Thai bird chilies

I really like Ming Tsai's recipes and techniques. I tried some Thai bird chilies with recipes but they made things a little too hot. This week he was making a recipe. To give the chilies some heat in the recipe, he crushed it with side of his knife and then let the chili go into the stir try.

Good idea!

Finally tried Ming Tsai's restaurant in MA

I have always liked Ming Tsai's East West fusion style as it is very cool and different. It is so out of the ordinary. I always look for new and interesting meals, recipes and things to try.

Ming always portrays something out of the ordinary either through his methods, techniques, his shows, recipes, tips and much more.

Plus the fact that he started out wanting to be an engineer in college, went to Yale University, was a professional squash player and then turned his interests toward to the Culinary world well I think that is even more "kewler!"

Read more http://www.squashtalk.com/html/news/may04/news04-5-187.htm

I've liked his style for years and like that he only has one restaurant and pours everything into it (compared to then other chefs like with the Food channel etc etc who have several). I don't like to go to franchise type restaurants if I have my rather, and avoid thai and other restaurants that have several of the same sort of chain. I like to go to the original places that have the same chefs, style etc. Sometime the food is better at one of the places then the others.

With Blue Ginger, what transpires is made from one place and one place only. I kind of like that. and eventhough I originally come from Providence RI and have gone to Boston and RI frequently, we never tried this place. But what spurred me onward was this blog and more recipes and restaurants that I am trying. So we finally went to eat at Ming's place Blue Ginger with my mother and sister.




We went at lunch time. I was the only male in the place though. It was pretty full, not packed and has a nice airy feeling to the whole place. Not noisey at all. The decor inside is bright and it has an award winning design I have found. I was surprised to see so many chefs working at the chef/grill/wok stations.

There are so many restaurants whether you like it or not always have the same menus to try. Sometimes there new specials etc which is good too. Here at Blue Ginger the menu is always changing and also reflects what food is at hand and fresh too. This gives a restaurant more versatility and freshness. Plus the waiter/waitresses have to be "at the top of their game" to know and tell the customer what is the best for them even for that day.

The waiter was excellent. I thought about trying a beef entree but the courteous waiter suggested (with no reservations and hands down) that I needed to try the butter fish. His recommendation was good enough for me. My mother would try the the Asian style salmon and my sister another entree. We ordered an entree or two.

I did not have my camera as I left it back in Kansas. So I had to think "outside the box". Why not use my Treo's camera? I have started taking pics with my pda camera and although they are not great pics, its at least a visual representation from these words. So I could show more about this review in a visual more meaningful way now and in the future for this review and the rest of my blog's entrees.


The butterfish fish entree was not only pretty to look at it was magnificent.
It tasted like "butter!". I think I heard that this fish is better due overfishing as it is chosen because of the popularity and use of the redfish, used in so many Cajun recipes.


It even had some little green fish roe caviar on it which was kind of cool. Many might not notice it and the waiter was even hesitant to tell me about when I asked what it was (I have been to Russia and had red and yellow caviar but this greenish tined roe or caviar was much smaller). Very nicely presented with great plating. The look/ plating , the unique tastes and everything just fabulous. I would rate this meal 9.9/10 (probably the highest I have ever given a recipe).




My mother really like the salmon.

My sister loved her dish too.

Plus the price was most affordable for all the food we got and the quality.



On the way I out I bought a copy of his book "Ming's Master Recipes" (he has a already signed it and was not there but it would have been even better) mainly because there are different recipes then I had seen.

I had a gift to remember the place by until when I come back. The cranberry teriyaki sweet potato I made was great and the glaze on lamb was good too. More about this trip to Ming's with more specifics coming soon with photos on my website

http://www.ming.com/blueginger/bluegingerEvents.htm
Technique for mincing garlic
http://www.ming.com/techniques/April.htm


Now from an email and link I see it is expanding.
Blue Ginger
(781) 283-5790 www.ming.com... 583 Washington St, Wellesley, MA 02482
reviewed by
Dr. Eric Flescher, Olathe, KS(dreric1kansas@aol.com), The Traveling Gourmet