Ming's Quest

Ming Tsai visits the Wild Canyon Ostrich Ranch in central Texas, where he stands face-to-face with 7-foot, 300-pound ostriches and even takes one for a ride. Then he makes Chile-Rubbed Ostrich with Black Bean-Corn Succotash and Ginger-Orange Syrup.

Chef Ming Tsai hops on an ATV and blazes along one of the oldest roads in Kona, Hawaii, in search of the perfect cup of Joe at Mother Goose Farms. Then he uses the coffee and macadamia nuts to make Crispy Macadamia-Crusted Ahi Tuna with Kona BBQ Sauce.

Ming Tsai kayaks in Alaska looking for wild blue mussels, bullwhip kelp and sea vegetables for seafood soup. Then, he cooks Spicy Wok Stirred Blue Mussels with Rhubarb Birch Syrup and Alaskan Potatoes. Later, he tastes the joys of the barnacle!

Chef Ming Tsai treks to Idaho to discover the nomadic and lonely life of the shepherd. Then he prepares Dijon Lamb Loin with Asian Ratatouille and a Garlic-Mint Tapenade.

Ming Tsai hops in a sea kayak and learns the correct techniques while he tries his hand at luring a Mangrove snapper into the boat. Then he makes Key Lime Grilled Snapper with Mango Brown Butter Vinaigrette and Gingered Smashed Plantains on the side.

Chef Ming Tsai jets off on a chartered seaplane to Harbor Island in the Bahamas in search of conch. After his dive for conch, he prepares a Conch Tempura Roll with Dirty Fried Rice and Goat Pepper Aioli.

Ming Tsai heads deep into southern Mexico and meets with a local farmer to tour through his cornfield and outdoor kitchen. Recipes include Corn and Shrimp "Pancakes" topped with Huitlacoche Butter and Ming's Mole Sauce.

Chef Ming Tsai looks for ring-necked pheasant in Oregon with hunting guide Bruce Meredith and his trusty companions, birddogs Molly and Candy. After bagging a few birds, Ming creates Asian Pheasant Au Vin with Scallion Country Mash.

Ming Tsai adventures to a port town in southwestern Mexico to catch a ton of shrimp and barter with another fishing boat to buy two huge robalos. Then, Ming and a local chef prepare a Mexican Robalo en Papillote with Scallion-Ginger Sauce.

Chef Ming Tsai boards a 55-foot night fishing boat in Monterey, Calif., to help the crew lay out a net the size of a football field. He uses his mate's squid catch to prepare Salt and Pepper Squid with Caramelized Shallots and Bell Peppers.

Chef Ming Tsai sets out on an ice climbing and snowshoeing adventure to find elk high up in the Rocky Mountains. Deep in the Colorado forests, he spots some wild elk and creates a hearty dish of Grilled Mongolian Elk on Vegetable Mountain.

Ming Tsai learns the cowboy way on his quest to a longhorn cattle ranch in southwestern Colorado. Then he exchanges his cowboy hat for a chef's hat and prepares Grilled Rib-Eye Steaks and Tomatoes with Mint-Thai Basil Slather and Eight Spiced Home Fries.

Chef Ming Tsai visits a fish hatchery and ventures out into the cold Pacific Northwest coastal waters to find the mighty Chinook salmon or "king salmon." Then he makes New-Style Salmon Sashimi En Crue and a Salmon Tempura Roll.