East Meets West With Ming Tsai

Ming shows three delicious make-ahead hors d'oeuvres that are perfect for passing at a cocktail party: Tea-steamed Chinese Black Mushrooms With Garlic Chive Fried Rice; Black Bean Clams Casino; Grilled Ponzu Marinated Scallop Lollipops.

Ming demonstrates how wasabi should be used, with recipes including Wasabi Bloody Mary With Pickled Lotus, Wasabi Seafood Salad and Wasabi Fried Onions.

Ming cooks with the great antioxidant, tea, with recipes like Grilled Tea-Spiced New York Strip With Garlic Broccoli and Tea-Braised Hanger Steak With Root Vegetables.

Ming brings back some old American favorites "his way," including Spicy Fried Chicken With Dijon Slaw and Chicken Fried Steak With Country Mash and Soy Vidalia Gravy.

Ming prepares salmon using his version of a Hawaiian recipe for raw fish called lomi, and makes Lomi-Style Salmon Tartare with Lilikoi Brown Butter Vinaigrette.

Ming incorporates the antioxidant power and flavor of tea into two novel frozen desserts when he makes Black Tea Lychee Sorbet and Green Tea Iced Souffle with Sake Cherries.

Ming updates a couple of American classic fruit desserts when he makes Baked Crisp with Five-Spiced Apples, Pears and Drunken Prunes and Banana-Rum Macadamia Flambe with Brown Sugar Ice Cream.

Ming makes Gnocchi with Asian Pesto and Wild Mushroom Ragout, then returns the next day with Pesto Soup with Mushroom Dumplings.

Ming creates a tailgating feast with his favorite way to eat -- with sandwiches. One of his favorites is his Panko Crusted Chicken Sandwich with Special Spicy Sauce.

Ming prepares some wonderful main course salads inspired by Thailand, including Chicken and Vegetable Satay with Peanut Somen Noodle Salad and Grilled Tamarind Shrimp Salad with Chili-Lime Vinaigrette.

Ming unites two great classic soup/stews, one from the East (Japan) and one from the West (Italy), to make Udon Cioppino. In addition to his Udon Seafood Cioppino with Smoked Dashi Broth, Ming cooks up Spiraled Fish Cakes.

Ming dresses up the American classic combo of steak and mushrooms to create Oven-Roasted Beef Tenderloin with Citrus Chanterelle Vinaigrette. Other dishes include Warm Spinach Sesame Roulade and Chanterelle Risotto.

The American Southwest meets the Asian Southeast in an exotically flavored duck dish, Tamarind Glazed Duck Breast with Spicy Rice Tamale, along with Green Papaya and Corn Salsa.

Ming makes an East-meets-the-Mediterranean lamb dish, Grilled Lamb with Garlic Jus, along with Asian Ratatouille and Crispy Yukon Fries.

Halibut meets Hilo in the form of Macadamia Crusted Halibut with Tropical Fruit Salsa, Coconut Rice and Ponzu Emulsion.

Ming brings us another delicious squab recipe and dresses up stir-fry with foie gras, when he makes Grilled Rare Squab with Foie Gras Fried Rice and Pomegranate Molasses Sauce.

Ming Tsai demonstrates how to turn mussels into either a starter or a main course with Asian flavors. He makes Spicy Thai Mussels with Green Papaya, Mussel Potato Salad and Baked Mussels Persillade.

Ming Tsai cooks with the whole prawn, head and all, making Sesame Head-On Prawns with Cucumber Kimchi and Korean Chili Aioli.

Ming Tsai tries his hand at the "foaming," a technique used as a flavor and texture accent in both savory and sweet dishes. He makes Chestnut and Truffle Cappuccino, Soupe de Poisson with Saffron Garlic Foam and Strawberry Martini with Lemongrass Foam.

Ming Tsai and his parents join forces for some truly East-West holiday dishes: Mom's Box Foie Gras Dumplings with Honey Shallot Syrup, Chestnut Sweet Potato Stuffing and Gingered Plum Sauce and Pop's Eight Treasure Rice Flambe and Grand Marnier Ice Cream.

Ming Tsai's Mom and Pops join him to make a couple of their favorite dishes using spicy Asian beef: Wonton Noodle Soup with Five Spice Beef Shank and Sesame Shao Bing.

Ming Tsai cooks with his idol, Iron Chef Masaharu Morimoto. They make Salmon Carpaccio with Warm Maitake-Thai Basil Salad, Panko-Crusted Salmon Roll with Avocado and Grilled Maitake Sauce.

Ming Tsai takes venison to Asia in an appetizer and main course. He makes Venison Carpaccio with Shiitake Chips and Spiced Venison Loin with Parsnip Puree and Parsley Oil.

Ming Tsai shares great tasting ways to add soybeans to your diet: Caesar Tofu Salad, Steamed Vegetarian Tofu Roll with Soy and Sambal Chutney Edamame-Crusted Ahi Tuna with Daikon Salad.

Ming Tsai gives broccoli a well-deserved makeover, making Broccoli-Kaffir Lime Souffle with Its Salad and Seared Madras Haddock with Broccoli Sauce.