SIMPLY MING(ISBN=) 英文原版

　　As the chef and owner of the acclaimed Blue Ginger restaurant
in Wellesley, Massachusetts, and an Emmy award-winning television
personality, Ming Tsai has become the standard-bearer of East-West
cuisine, the innovative blending of Eastern flavors and techniques
with Western ingredients and presentations.
　　Now, in Simply Ming, he presents a breakthrough technique for
bringing East-West flair to everyday cooking, making it possible to
transform a handful of fresh ingredients into a delicious meal in a
matter of minutes. The genius of Simply Ming is a versatile array
of master recipes—intensely flavored sauces, pestos, salsas,
dressings, rubs, and more that eliminate much of the last-minute
prep work. So sophisticated dishes such as Tea-Rubbed Salmon with
Steamed Scallion-Lemon Rice, Grilled Miso-Citrus Scallop Lollipops,
and Green Peppercorn Beef Tenderloin with Vinegar-Glazed Leeks can
be on the table in less than 30 minutes.
　　Even casual dishes such as spaghetti, burgers, fried calamari,
and chicken wings get a boost of East-West excitement in Ming’s
creative hands, becoming Asian Pesto Turkey Spaghetti, Salmon
Burger with Tomato-Kaffir Lime Salsa, Blue Ginger Crispy Calamari,
and Soy-Dijon Chicken Wings. This is food that is simple enough to
serve on a weeknight, but special enough to share with guests. And
desserts get the Simply Ming treatment, too, with tempting ways to
transform basic shortbread dough, chocolate ganache, and crème
anglaise into a range of show-stopping finales.
　　Filled with color photographs that motivate and inspire, beverage
suggestions to complement each dish, and helpful tips for cooking
with unfamiliar ingredients, Simply Ming makes the excitement and
innovation of East-West cooking easily accessible to all home
cooks.

　　MING TSAI was named Best Chef of the Northeast by the James
Beard Foundation in 2002. He has been a mainstay on the Food
Network as the host of East Meets West, for which he won an Emmy,
and with WBGH he is producing and hosting a new series, Simply
Ming, on public television. He is the author of Blue Ginger (with
Arthur Boehm) and has created food products and cookware under both
the Ming East-West and Blue Ginger labels. He and his wife live in
Massachusetts with their two sons. For more information, visit his
website at .
　　ARTHUR BOEHM writes about food for a number of national
publications and is co-author of the Modern Seafood Cook, The
Empire Kosher Cookbook, and Blue Ginger: East Meets West Cooking
with Ming Tsai. He lives in New York City.

　　HOISIN-ROASTED DUCK WITH SWEET POTATOES
　　Here’s my easy version of the famed Peking Duck, a delicious dish
that nonetheless takes lifetimes to prepare. This one-pot
variation, which features sweet potatoes (wonderful with the duck),
is much, much simpler to make, and you still get crispy skin,
savory meat, and the hoisin-sauce “accompaniment,” not to mention
deliciously roasted sweets that have absorbed the tasty duck
drippings.
　　Serves 3 to 4
　　? One 5-to-6 pound duck, rinsed and dried, and visible fat
removed
　　? Kosher salt and freshly ground black pepper to taste
　　? 1 1/2 cups Hoisin-Lime Sauce (page 46)
　　? 1/2 cup red wine
　　? 2 large onions, cut into 1/4-inch slices
　　? 4 large sweet potatoes, washed and cut into 6 to 8 wedges
each
　　1. Season the duck inside and out with salt and pepper. In a
medium bowl, combine the Hoisin-Lime Sauce and the wine. Rub the
duck generously with the mixture inside and out, and marinate in
the mixture, refrigerated, for at least 2 hours and up to
overnight.
　　2. Place a roasting pan in the oven and preheat the oven to 375
degrees Farenheit.
　　3. Combine the onions and potatoes in a large bowl. Season with
salt and pepper, and toss.
　　4. Open the oven and carefully spray the roasting pan with
nonstick cooking spray. Place one potato wedge in the pan. The
potato should sizzle; if not, remove it and continue to heat the
pan. When the pan is very hot, add the potato mixture to the pan
and place the duck on top, breast side up. Turn the pan back to
front and roast until the duck is brown, 35 to 40 minutes. Tent the
duck with foil and continue to roast until the duck is cooked
through, or the legs are easily moved, 30 to 35 minutes more.
Transfer the duck to a cutting board and let rest for 10 to 15
minutes.
　　5. Using a flat spatula, loosen the potato mixture from the pan
and transfer to the center of a platter. Place the whole duck on
the potatoes, breast side up, and carve at table. You may also
carve the duck before serving, separating the leg-thighs from the
wings, and slicing the breast.
　　—–
　　MASTER RECIPE: HOISIN-LIME SAUCE
　　If you’re like most people, your first encounter with hoisin
sauce involved the Chinese dish mu shu pork, in which the sauce
serves as a dipper for meat-enclosed pancakes. Used this way (and
even in dishes), this bean-paste ingredient is too sweet, I find.
That’s why I came up with this sprightly lime-flavored version. The
acidic kick of the lime bounces off the sauce’s sweetness to create
a delicious “new” hoisin. I’ve also added aromatics to the sauce to
ensure it’s well rounded—and versatile.
　　Makes about 2 cups
　　Lasts 2 weeks, refrigerated
　　? 1/2 cup plus 2 tablespoons grapeseed or canola oil
　　? 2 tablespoons minced garlic
　　? 1 tablespoon peeled and minced fresh ginger
　　? 2 cups hoisin sauce
　　? 1/2 cup fresh lime juice
　　? Kosher salt and freshly ground black pepper to taste
　　1. Heat a wok or large sauté pan over medium heat. Add the 2
tablespoons of oil and swirl to coat the pan. Add the garlic and
ginger and sauté until soft, about 2 minutes. Add the hoisin sauce
and stir to prevent burning. Cook, stirring, for 1 minute, then add
the lime juice.
　　2. Transfer the mixture to a blender and blend, drizzling in the
1/2 cup oil. Season with salt and pepper. Cool thoroughly and use
or store.