Simply Ming

- Season 13

(2019)

Shrimp etouffee; a classic salt and pepper head on shrimp served over rice; guest chef Andrew Zimmern.

Arctic char with tomato and mini savory cheesecakes; arctic char poached in olive oil and served with sushi rice cakes; guest chef Jacques Pépin.

Crispy rice with crab, bacon and a saffron aioli; tuna poke with avocado lime puree; guest chef Kristen Kish

Cooking chicken under a brick; black pepper lobster with lemongrass fried rice; guest chef Jonathan Waxman.

Grilled swordfish with asparagus and pasilla crema; ponzu marinated swordfish with asparagus corn salsa; guest chef Rick Bayless.

Fried fish Southern style with black-eyed pea salad and a hot sauce vinaigrette; Thai bird chili tempura fish with maitakes and a black bean-Thai basil sauce; guest chef Carla Hall.

Grilled eggplant on polenta crouton served with a tuna XO and arugula salad with a lemon and olive oil dressing; tuna tataki served with eggplant caviar and curry oil.

Plum upside-down cake topped with whipped cream; duck spring rolls and a sweet and tart plum sauce.

Buffalo chicken orzo; Blue Dragon's house chicken sandwich

Healthy recipes include chicken coconut curry and extra virgin olive oil-poached chicken thighs.

Amanda Freitag, known for her role as a judge on Chopped, Amanda prepares Duck Breast with Pine Nut Relish, followed by Ming who does a Tea-Smoked Duck Breast with Gingered Peaches and Watercress Salad. It's duck two ways!

King crab nachos with nduja queso fundido; rice cake nachos topped with a vegetarian beef substitute.

Spicy shrimp with fregola and chickpeas; a colorful togarashi shrimp with miso risotto, edamame and watercress.

Classic spaghetti a la carbonara; a dairy-free version of spaghetti a la carbonara with shiitake mushrooms.

Dandelion gnudi -- gnocchi-like dumplings made with ricotta cheese; vegetarian ravioli stuffed with a plant-based meat substitute topped with a Thai coconut sauce.

Carciofi alla giudia -- deep fried artichokes; shrimp and Jerusalem artichoke toast with a watercress salad.

Nduja-sausage shakshuka - a combination of eggs, tomatoes, and spices; fried egg omelet served on brown tic chi shan gruel.

Pork chops with broccoli rabe and multicolor carrots; pork tonkatsu served on top of a bed of house rice.

Sourcing produced at the farmers market at Bay Meadows in San Mateo, California; sashimi at The Sea by Alexander's Steakhouse in Palo Alto, Calfornia; cooking up a kimchi feast of spaetzle and pork scallions.

Tortilla manufacturer in El Pueblo Market; "Lost Island Taco" with pulled pork and pineapple salsa; vegetarian inside out tacos with an abundance of cheese.

Monterey Abalone Co. in Monterey, Calif.; grilled abalone

Veggielution; oven-roasted octopus with potatoes and garlic spinach; a Caesar salad with octopus croutons; Portuguese custard tarts.

Spicy vadouvan curried scallops; braised pork shoulder.

The Ali'i Kula Lavender Farm; lavender grilled rice cakes with Hawaiian ahi poke; grilled spicy tuna maki sushi roll; Maui lavender Arnold Palmer.

A tour of MA'O Organic Farms; TYKU mojito; I'a lawalu with chili pepper water; macadamia curried opah with farm vegetables.

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