Simply Ming S02E12 · Sweet & Sour Cranberry Chutney

Overview

Sweet and sour, a classic flavor contrast in Chinese cuisine, is usually achieved by using vinegar and sugar. Growing up at his family's restaurant, Mandarin Kitchen, the traditional mixture would be sweetened with pineapple, but Ming favors cranberries for their sweet tart flavor and brilliant color. Ming's Sweet & Sour Cranberry Chutney is a world tour of flavor including Japanese rice wine vinegar, Southeast Asian lemongrass, and the very American cranberry. This chutney enhances a spectrum of dishes: in Ming's Peppercorn Duck Breast, the classic French pairing of duck and fruit is updated with a dollop of the chutney and served on a bed of potato discs. Showing how to make two take-out favorites even better at home, Ming prepares Sweet and Sour Pork Fried Rice and Cranberry-Crab Rangoon by mixing the flavors that you crave with the freshest ingredients and the tart-sweet chutney. Ming visits a cranberry bog with farmer Gary Garretson to see the process of wet harvesting. Back in the studio, renowned New England chef, Melissa Kelly, proves that the chutney works just as well with her own inspired dish — a Crisp Maine Lobster-Potato Cake with a Petite Herb Salad, Pixie Mandarin Sauce and Sweet and Sour Cranberry Chutney. Say that three times fast!

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Episodes

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2. 2 2. Shrimp Mousse · 30mMing Tsai shares a childhood favorite, Shrimp Mousse, which still ranks high on his list of culinary cravings. One of the first things he learned to make in his Mom's kitchen, it g
3. 3 3. Citrus Herbal Tea Rub · 30mTea smoking — a classic technique of Chinese cooking — brings a wonderful smoky flavor to a myriad of dishes. With Ming's signature Citrus Herbal Tea Rub, green tea is perfectly co
4. 4 4. Spicy Black Bean Aioli · 30mWith the help of a personal favorite — Spicy Black Bean Aioli — Ming reinvents some favorite casual eats. This master base marries the pungent salty taste of the Chinese black bean
5. 5 5. Jasmine Caramel Sauce · 30mMing makes the most delicious of sweets — caramel — even more heavenly. His Jasmine Caramel Sauce combines smooth caramel with a hint of floral jasmine tea, proving that even perfe
6. 6 6. Red Roast Braising Liquid · 30mHaving grown up in a culinary household, Ming reminisces that the warm aroma of a simmering Red Roast is one of his most vivid memories. His Red Roasting Braising Liquid perfectly
7. 7 7. Cranberry-Teriyaki Glaze · 30mThe tangy burst of fresh cranberries is often a flavor associated with the fall. Ming proves that the options for this petite fruit are virtually limitless when combined with a tra
8. 8 8. Lychee-Mango Purée · 30mLychees, a perfumed exotic fruit that are delivered up as simple desserts after many Chinese meals, are reinvented here as a delicious purée. Lychees are known for their sweetness,
9. 9 9. Tomato-Kaffir Lime Salsa · 30mSalsas have surpassed ketchup as America's favorite condiment and there's a very good reason for that: versatility. They're the perfect way to add flavor to any dish. Ming's Tomato
10. 10 10. Hot Water Dough · 30mHot Water Dough, one of the essentials in Chinese cuisine, is just as useful in the American kitchen. Ming is joined by the authority on Hot Water Dough — his mother Iris Tsai — an
11. 11 11. Green Curry Paste · 30mOne of the earliest convenience foods, Thai Curry Paste was created centuries ago to provide lots of flavor in a ready-to-use form. This master recipe can be easily combined with e
12. 12 12. Sweet & Sour Cranberry Chutney · 30mSweet and sour, a classic flavor contrast in Chinese cuisine, is usually achieved by using vinegar and sugar. Growing up at his family's restaurant, Mandarin Kitchen, the tradition
13. 13 13. Garlic-Ginger-Scallion Stir Fry Sauce · 30mMing's easy Garlic-Ginger-Scallion Stir Fry Sauce features three tried and true flavors of Chinese cooking: ginger, garlic, and scallion. Adding this sauce to chicken, seafood, bee
14. 14 14. Miso-Shallot Vinaigrette · 30mWith his Miso-Shallot Vinaigrette — Ming takes two savory flavors and combines them, bringing together the mild, garlic-like flavor of shallots with salty-smoky miso. First, Ming u
15. 15 15. Lychee-Cranberry Salsa · 30mLychee-Cranberry Salsa combines two fruits that you don't normally see on the same continent, never mind in the same bowl — Far East lychees and New England cranberries. Ming uses
16. 16 16. Master Dashi Broth · 30mAs many cooks know, dashi is a fundamental Japanese cooking stock. Made easily from a few simple ingredients, it's the basis for miso soup. The addition of ginger in Ming's Master
17. 17 17. Master Vegetarian Broth · 30mThe addition of dried shiitakes to a traditional vegetarian base, adds the depth that meat and bones usually give a stock. The flavor power behind the mushroom advances the taste o
18. 18 18. Kaffir Lime-Shallot Sambal · 30mHot sauces are popular all around the world and at the top of Ming's list is peri peri a recent favorite. It's a very, very hot chile paste that Ming discovered while on a culinary