Archive for category MingTsai At Home
Blue Ginger Sesame Tofu Caesar Dressing From Simply Ming
Posted by tastingmenu in MingTsai At Home on January 16, 2021
My niece has been after me about making this recipe so that she can get a handle on making it herself. The online recipe can be found here: https://www.mingspantry.com/caestofsal.html . Interestingly, the online recipe OR the Simply Ming recipe (p.130) which has a potential typo. A minibatch of the Simply Ming variant would be: 1 […]
Ming Tsai Scallion Panko Cod And James Beard Tartar Sauce
Posted by tastingmenu in HomeCooking, MingTsai At Home on August 23, 2020
Recently, I was thinking of doing Nobu-style Fish And Chips ( https://www.bbcamerica.com/anglophenia/2012/04/watch-nobu-chef-on-japanese-food-vs-british-food-plus-recipe-for-nobu-fish-and-chips ); I’d seen another version of this dish in Nobu West that was basically a terrine-based preparation (p. 114) It was intriguing to hear that the Queen doesn’t like traditional fish and chips, but rather panko crusted fish, chips with hollandaise. ( https://www.youtube.com/watch?v=zGJcnqiQt_8 ). […]
Simply Ming/Blue Ginger Crispy Calamari
Posted by tastingmenu in MingTsai At Home, Uncategorized on August 1, 2020
While the greater Boston restaurants were still closed (as of this writing), my wife asked if we could make the attempt to make crispy calamari. In my library, I had both the Legal Seafoods and Simply Ming books both containing recipes for such a dish. So we settled on the Ming Tsai version for the […]
A note on Yaki Onigiri
Posted by tastingmenu in Fundamentals, HomeCooking, Kamakura, Boston, MingTsai At Home on November 24, 2019
Previously, on tastingenu.wordpress.com – * https://tastingmenu.wordpress.com/category/omakase-menus/kamakura-boston/ * https://tastingmenu.wordpress.com/2019/10/19/planning-the-christmas-2019-menu/ On recent visit to Kamakura for dinner, our last course was Onigiri yaki ikura, kizame nori, wasabi dashi Since I was planning to on doing a version of this as my last savory course for 2019 Christmas meal, I needed to learn the technique for crisping onigiri […]
Ming Tsai’s Blue Dragon Buttermilk Tempura Chicken
Posted by tastingmenu in MingTsai At Home on October 20, 2019
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2019/10/20/ming-tsais-asian-slaw/ A while back, my wife and I had the opportunity to have dinner at Chef Ming Tsai’s gastropub in the Fort Point Channel district in Boston. Who doesn’t have memories of having deep fried chicken growing up? So my wife and I ordered the Buttermilk Tempura Chicken platter to […]
Ming Tsai’s Asian Slaw
Posted by tastingmenu in MingTsai At Home on October 20, 2019
As I was thinking about possibly making Blue Dragon’s Buttermilk Tempura Chicken at home, I immediately wondered what side I wanted to go along with it. One of the classic items is cole slaw, so I found: https://www.golfdigest.com/story/chef-ming-tsai-offers-his-take-on-two-masters-traditions that contained Chef Tsai’s recipe for his version of slaw. A microbatch of the slaw would turn […]