Posts Tagged Blue Ginger

Blue Ginger Garlic Marinated Lamb Chops, Scallion Shiitake Sauce And Edamame

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/03/21/a-quick-sunday-night-chicken-supper/ So my wife asked if I could do another lamb dinner since we hadn’t done one since last Sept 2011. I thought I’d do Chef Tsai’s Garlic Marinated Lamb Chops (Blue Ginger: East Meets West Cooking, p. 157).  It’s a fairly straightforward recipe.  By his own admission, Chef Tsai […]

, , , ,

2 Comments

Lemongrass Scampi with Pappardelle/Mafaldine

My wife loves pasta. My wife loves shrimp.   One of my wife’s favorite dishes is Legal Seafood’s Shrimp And Garlic  that’s tossed in tomato, scallions, mushrooms and pasta. So I thought, “wouldn’t it be nice if I could make her something like that for supper?” As I leafed through a bunch of my cookbooks I […]

, , , , , , ,

Leave a comment

Roasted Miso-Citrus Chicken Thighs, Ming Tsai-style

One of the recipes I’ve been wanting to try for a while is the miso-citrus (or more precisely, miso-ponzu) marinated roasted chicken from Ming Tsai’s Simply Ming (see http://ming.com/foodandwine/recipes/season-1/roasted-miso-citrus-chicken.htm ).  Obviously, it’s important to make the marinade for the dish; the online recipe for the marinade can be found at: http://www.ming.com/foodandwine/recipes/season-1/miso-citrus-marinade.htm The only change I […]

, , , , , , ,

Leave a comment

Ming Tsai’s Aromatic Pressure-Cooked Shortribs with Root Vegetables

My mother-in-law has been visiting/staying with my wife and I over the last several weeks.  During that time,  I’ve been busy cooking a number of meals that I’ve written about here.  Mom-in-law, unfortunately, never made it to our wedding back in Nov 2010 because of back surgery.  So I thought this weekend that I would […]

, , , , ,

Leave a comment

Blue Ginger Sake-Miso Marinated Chilean Sea Bass

So I thought I’d surprise my wife Thursday night by making her wedding reception entree for supper – Blue Ginger’s Sake-Miso Marinated Sea Bass (see Blue Ginger: East Meets West Cooking, p. 186-187). So Wed evening, I started preparations.  Unfortunately, I discovered I didn’t have any limes or lime juice, so I substituted in yuzu […]

, , , , ,

Leave a comment

Blue Ginger Soy Dijon Lamb Rib Chops

My wife and I like to have lamb periodically and it’s become clear that lamb rib chops/rack of lamb are our favorite cut.  I’ve paired the lamb rib chops with the Nobu garlic wasabi pepper sauce on one occasion and paired it with the Nobu Miso Anticucho sauce on another.  So when I got a […]

, , , , , , ,

Leave a comment

Three Vinegar Syrup

While thinking about what to make for dinner for my wife and I this week, I came across Chef Ming Tsai’s “Three Vinegar Syrup” in his Simply Ming book.  The syrup was simple enough to make – http://ming.com/foodandwine/recipes/season-1/three-vinegar-syrup.htm …so I made a half batch. One thing I remembered about doing this dish – the recipe mentions […]

, , , , ,

Leave a comment