Ep 12. Ken Oringer

In this episode of Simply Ming, celebrity chef and James Beard Award winner Ken Oringer joins Ming in the kitchen to create some delicious dishes. Oringer is the chef/owner of several acclaimed restaurants, including Clio and Uni in Boston, and Toro in New York City and Bangkok.

The episode kicks off with Ming and Oringer preparing a flavorful stuffed quail dish with sweet and sour sauce. Ming and Oringer make quick work of the quail, expertly stuffing them with a mixture of sausage, mushrooms, and herbs. They then sear the quail in a pan and finish them in the oven. The dish is completed with a tangy sweet and sour sauce made with vinegar, brown sugar, garlic, ginger, and soy sauce.

Next up is a refreshing seafood ceviche, with thinly sliced Hamachi and shrimp cured in a marinade of lime juice, cilantro, and jalapeño. The ceviche is served atop a bed of avocado purée, with crispy ham and crunchy plantain chips for texture.

For the main course, Ming and Oringer team up to make a succulent grilled ribeye steak, served with a smoky smoked tomato salsa and grilled scallions. The steak is marinated in a blend of soy sauce, garlic, ginger, and sesame oil, then grilled to perfection.

Lastly, Ming and Oringer prepare a delicate and creamy vanilla panna cotta with fresh berries and a crisp almond tuile cookie. The panna cotta is made with heavy cream and infused with fresh vanilla beans, then chilled to set. The dessert is topped with a mixture of fresh berries and mint, and served alongside a crispy almond tuile cookie.

Throughout the episode, Oringer shares his tips and tricks for working with different ingredients and flavors, and talks about his culinary philosophy. Ming and Oringer also share stories about their experiences in the restaurant industry and the challenges and rewards of running successful restaurants.

Overall, this episode of Simply Ming is a celebration of delicious food and the talented chefs who create it. Viewers are sure to be inspired to experiment with new flavors and techniques in their own kitchens after watching this episode.