I’m cooking with my friend Ming Tsai again on Season 17 of his show, Simply Ming. That guy has more energy than a room full of kindergarteners! The show airs on @WGBH. I hope you check it out. Here’s a preview. Here’s a link to my episode.
I’m cooking with my friend Ming Tsai again on Season 17 of his show, Simply Ming. That guy has more energy than a room full of kindergarteners! The show airs on @WGBH. I hope you check it out. Here’s a preview. Here’s a link to my episode.
i wish you would have your own show
I do! Sara’s Weeknight Meals on Public tv. We just started airing season 9.
I just like a little about how you got started I think u r a wonderful lady and a chef so in touch with people. Thanks for being so easy to watch and love
I’m looking for your wonderful recipe for egg souffle with broccoli and cheese – can u help me?
Patricia,
Here you go:
https://saramoulton.com/2019/09/souffle-omelet-filled-with-broccoli-and-goat-cheese/
I would like the recipe to a dish I saw you prepare with Ming on Simply Ming last night. It was buffalo chicken with orzo and looked delicious and easy to make.
Mary,
Here you go:
Buffalo Pasta
1 ¼ cups orzo
3 tablespoons unsalted butter
8 ounces boneless skinless chicken breasts, cut into ½-inch cubes
kosher salt
2 tablespoons hot sauce (your choice but chipotle is very nice)
4 ounces crumbled blue cheese.
1 cup celery leaves for garnish, optional (ok, I’m cheating)
Bring a large pot of salted water to a boil over high heat. Add the orzo, stir, and boil until barely al dente, about 7 minutes. Drain the orzo reserving 1 cup of the cooking liquid.
Meanwhile, melt the butter in a large skillet over medium heat. Add the chicken and a pinch of salt and cook, stirring occasionally, until just firm but not cooked through, about 3 minutes. Remove from the heat, toss with the hot sauce, and set aside in the skillet.
When the orzo has cooked, add it to the chicken in the skillet along with the 1 cup cooking liquid, and the blue cheese. Simmer until thickened and heated through, about 2 minutes. Divide among 4 serving plates and top with the celery leaves.
Yields 4 servings
Hands-on time: 25 minutes
Total preparation time: 25 minutes
I would like the scallops recipe, that you made on the simply Ming show.
Bud,
I think this must be what you are talking about:
https://saramoulton.com/2016/05/scallop-basil-and-prosciutto-kebabs/