Chef, restaurateur, and Emmy Award-winning TV personality Ming Tsai cooks Clams, Pork and Jicama at the 2011 Food & Wine Classic in Aspen.Chef, restaurateur, and Emmy Award-winning TV personality Ming Tsai cooks Clams, Pork and Jicama at the 2011 Food & Wine Classic in Aspen.
In Chinese cuisine we do surf and turf all the time, right? I love clams, these are clams. We soak it in water with corn meal for at least three hours. The corn meal grabs all sand that's in the clam and it cleans them out. And we have beautiful, naturally raised ground pork. You don't need a lot of oil, this is grapeseed oil. Barely a teaspoon. Season. [BLANK_AUDIO] Now we add the clams. Garlic and ginger. All right. And you have to cover. To get clams open, you have to be able to steam them open. So little garlic and ginger. A little bit of rice vinegar. This is lime. And this you cover. You need it air tight, cuz you don't want to lose the moisture. All the juice that will exude out of the clams, you want that part of your dish. This is the garnish, which is just avocado and lime juice, salt and pepper. Look at all that wonderful unctuous juice. That's all coming from these clams opening up. All right, scallion whites. Hicaba. Right, you guys know this? This is what it looks like. A little organic soy sauce. Add a little honey. And then the sambare. This is good chili paste. In Chinese we call this lajiao. Bell peppers. Now i'm just gonna let it cook a little bit more to get it open. Avocado like that on top. A little bit of the scallion greens. All right there you go guys clams and pork alentejana. [APPLAUSE]