>> MING: This week on Simply Ming, I got a great buddy from Boston in the house.

Jody Adams, two-time James Beard Award winner.

She has a new concept called Greek Street.

It's in a food hall called Time Out here in Boston.

It's based off of Saloniki, another fast-casual concept she has.

Fresh pitas, it's so delicious, and she can really cook.

What's she going to do today?

She's gonna take apple cider and make a glaze, sear some scallops with a little bit of vadouvan curry and some cauliflower rice.

So what's this idea?

You're mixing yogurt with cream?

>> Cream.

>> MING: Why's that?

>> To-- just to lighten it a little bit.

>> MING: I'm going to take some pork shoulder, using some apple cider, as well, and braise it slowly with mirepoix and spices, and that's going to be served on some couscous.

Hour and a half.

>> Yum.

>> MING: Soft and tender.

It's coming up right here, right now, on Simply Ming.

♪ ♪ >> MING: Welcome, Jody.

>> I'm so glad to be here.

>> MING: It's so good to have you in the kitchen.

All right, I want to start with a, kind of a cool cocktail we created at Blue Dragon.

It's a riff off of a Moscow Mule.

It's called a Dragon Mule.

>> Oh, it's-- that's one of my favorite... >> MING: Right, so, as you know, a Moscow Mule is ginger beer and vodka.

>> Yeah.

>> MING: I'm actually going to use rum and actually make my own "ginger beer" using ginger syrup and actually some apple cider.

>> Oh, smart.

>> MING: So, we're going to see that with a little bit of basil.

If you could just fill me about halfway with ice, please.

>> Okay.

I can do that.

>> MING: I will get this started.

So we're gonna go with three ounces of a good spiced rum.

>> What are the spices in spiced rum?

>> MING: You know, that's a great question.

Clove, cinnamon, probably cardamom.

I'm not positive.

There's no chili, that I know.

>> It's not spicy, hot-spicy?

>> MING: It's not spicy, hot-spicy.

One-and-a-half ounces of lime juice, and then this is the ginger syrup I was mentioning.

>> What's in the ginger syrup?

How do you make that?

>> MING: Ginger syrup is just fresh ginger that we peel and we buzz in a food processor with a simple syrup, and just let it sit.

And we're gonna add basil leaves, as well.

>> Nice.

>> MING: If you could fill me up there, please.

So, you want to just shake some Thai basil leaves.

Give it a good shake.

You wanna bruise the basil.

>> If you don't have Thai basil, can you use regular basil?

>> MING: Italian basil, sweet basil-- all can work, absolutely.

>> MING (sniffing): Mm, delicious.

All right.

>> Just two?

>> MING: Just two.

And then we're gonna top it... >> What time is it?

It's time for a cocktail.

>> MING: It's cocktail time.

And then the idea is, we're gonna just put a little bit of cider on top.

>> Oh, you float it over the top.

>> MING: You float it on top, exactly.

May I?

>> Nice.

I never learned how to do that.

>> MING: Really?

>> Like with a knife, in the kitchen?

>> MING: Tongs, teeth... >> Teeth... That scared me.

>> MING: Cheers.

>> Cheers.

>> MING: Cheers, cheers.

>> Cheers.

Yum.

>> MING: Pretty good, right?

>> Good way to start the day.

>> MING: Absolutely.

Shall we go cook some scallops?

>> Mm.

>> MING: Come on.

Après toi.

>> Hey.

>> MING: Okay, chef.

What's your dish?

>> Seared scallops, vadouvan curry, >> MING: Nice.

>> Some cider glaze.

We took the hard cider, reduced it down.

I'm gonna fold it into some yogurt that has some whipped cream in it to lighten it.

>> MING: Awesome.

>> And then, cauliflower "rice" with shiitake mushrooms and hazelnuts.

>> MING: Can I do that for you?

>> Yes, would you?

>> MING: All right.

Do you separate core and florets and buds?

>> Yeah, yeah, yeah, that's what I do.

>> MING: (laughs) >> I heard that's the way to go.

>> MING: Well, only because the core's harder, right?

So I think it needs a couple... >> So this is... You know, my husband decided a while ago that he was gonna lose weight and cut out all carbs, and he has lost weight.

>> MING: Right.

>> So cauliflower factored into our lives in a big way.

And I was very snotty about it.

>> MING: (laughs) >> However, I fell in love with it, so... >> MING: I love cauliflower.

>> I love it.

>> MING: I think it's a great... >> The texture's great.

>> MING: So, I'm just gonna buzz... >> Buzz it, but not super-fine.

(processor whirs) >> MING: Good?

More?

A touch more?

>> Yeah, I think for the stem you want it a little finer, but then for the florets... >> MING: Yes.

>> And I'm doing these beautiful shiitakes.

I love shiitakes.

>> MING: Talk about the curry.

>> You must be familiar with shiitakes... >> MING: Shiitakes, I use a lot of shiitakes, yes.

>> Yeah, the curry is a curry that is very popular right now.

We found this at a local store.

It's a beautiful mixture.

>> MING: Right.

>> This one obviously has turmeric in it, because you can see the beautiful color.

>> MING: Right.

>> Um, it has fenugreek, it probably has cumin in it.

What sets a vadouvan curry apart is the, I think, are the dried shallots and garlic.

>> MING: And it developed in France, right?

>> Well, it was developed by the French in India.

>> MING: Oh, in India, okay.

>> Yeah.

>> MING: Is this okay, chef?

>> Yes, as long as it's even.

>> MING: But you're right, so, you're gonna have...

When you use a food processor, you're gonna have a couple of bigger pieces.

>> Yes.

>> MING: Just buzz it again.

>> So, you probably know that.

>> MING: Grab your scallops for you?

>> Yes.

So I'm putting a couple of tablespoons of oil in.

>> MING: That's pretty hot.

>> Yes, let's do the scallops.

>> MING: Okay.

>> And the hazelnuts you can either chop by hand, or you can chop in the same food processor as the cauliflower, because they're going to the same place.

>> MING: So let's talk...

So we left-- someone's gotta talk about this-- because I don't know if everyone knows how they clean scallops.

>> So...

The technical, kitchen-technical term-- did you know this?-- is the sneaker.

>> MING: The sneaker.

>> The sneaker of the scallop.

This is the muscle that holds the scallop.

>> MING: It's not the beard, it's the sneaker.

>> It's the sneaker.

And they come off very easily.

But you do want to take them off, because they're really chewy.

>> MING: Right, they're chewy.

But you can make stock from them, right?

>> You can make stock from them, yes.

I think I got most of them.

>> MING: They're...

They're actually delicious, but it's chewy, so... >> Yeah, and scallops are-- these are beautiful...

Probably, you... >> MING: 15, maybe?

>> 15s, I think, which means they're 15 to a pound.

>> MING: Yep.

Salt?

>> Salt, yep.

Salt and vadouvan curry.

And a little pepper.

>> MING: Oui.

Oh, you put curry on the scallops?

>> Yes.

>> MING: Nice.

>> They don't cook super-long, so it's not gonna get... >> MING: So just spread a little... >> Yeah, but pretty generous.

>> MING: Pretty generous?

>> Yeah.

>> MING: You do the technique that you season one side, get it going, season in the pan?

Or you flip them here?

>> I do the first.

>> MING: The first.

>> Season in the pan, don't you?

>> MING: Yep, I do.

Saves time.

>> Saves time.

Saves mess.

>> MING: I think that should be enough for us.

So, hot pan, obviously.

>> Hot pan.

Oil's in there.

Like, seasoning-- yep.

Seasoning side down.

You know how to do this?

>> MING (laughing): First time.

First time.

(scallops sizzling) You have to hear the sizzle, right?

You gotta have it.

If you don't hear the sizzle, stop it.

Stop.

Wait.

Because otherwise, it's just-- it doesn't caramelize, right?

>> It doesn't.

And then don't touch them.

Don't move them.

They're very happy just like that, and they'll kind of release themselves.

Um, I like the big scallops.

You can also use little scallops.

If you're using little scallops, you would-- like, it would be instant.

They take no time at all.

>> MING: Oh, the bay scallops, yeah... >> The bay scallop.

>> MING: Oh, that'd be so fast.

>> Uh, yeah.

>> MING: All right, so then we season... >> Oh, we missed one.

We missed a sneaker.

Okay, more curry.

(sizzling) There we go.

>> MING: All right.

Cool.

So you're literally gonna go, like, another minute, and that's it, right?

>> Yes.

They only take a second.

And I-- I hardly cook them on the second side.

>> MING: Right.

>> Because as they sit, the heat is like racing up through the scallops, and as they sit and rest, they cook through.

>> MING: And... and fresh scallops?

Eaten raw?

Delicious.

>> Yeah, for sure.

>> MING: So don't overcook them, that's just... >> And actually, that, sliced with lemon juice and some of that curry, would be amazing.

>> MING: Just raw like that?

Okay.

Good.

All right, so we're gonna go ahead and let these sear.

I think they need what?

Another minute maybe.

>> Another minute.

>> MING: All right.

>> So, shall we chop the hazelnuts... >> MING: Yep.

These ones?

Okay.

>> And I'll cut up the apple.

I'm gonna square off the apple.

>> MING: I'm gonna chop the hazelnuts and try not to have them go everywhere.

Why hazelnuts?

>> I love hazelnuts.

Yeah, and hazelnuts and apple is really nice.

>> MING: So, Street Greek.

You just... so smart, right?

I mean, because that's just like... (laughing): In Greece.

>> It's whatever you want it to be, yeah.

>> MING: No, but the way-- that style of eating, it's like in Paris, too.

You can get those gyros, just like that, right?

>> So it's... it's really fun, because we were able to take what we do at Saloniki and play with it a little bit.

And experiment.

So it's become something of a lab for us, where we can test out different kinds of recipes.

Doesn't have to be within a certain palate that we've established... >> MING: Chef, are we good, yeah?

>> Those are perfect.

>> MING: Want the other side for just... >> Two seconds.

>> MING: Two seconds.

Okay.

Basically flip them as fast as I can.

>> Yeah, no more than two, please.

>> MING: Okay, so that was two seconds... >> There we go.

And as soon as that's ready, then we can start adding the shallots and the shiitakes.

(sizzling) Isn't that incredible?

The color?

>> MING: It's beautiful, oh, I love... and the...

If you could smell this, guys, it would smell like we're in an Indian market right now.

Fantastic.

I love, I love... >> You've done a beautiful job, chef.

>> MING: Thank you, thank you.

>> I'm, I just... >> MING: As an intern, I'm gonna be okay.

>> I think you're gonna... >> MING: Wait till you start paying me.

>> Ha.

>> MING: (chuckles) >> And then the standards increase.

Okay, so I put a little more oil in.

Let's crank the heat, yep.

>> MING: Got it.

So shallots and shiitakes.

>> Yeah.

>> MING: A little salt, chef?

>> Little salt.

And the shiitakes... (imitates): Shrink.

>> MING: Yeah.

Like that.

Pepper, too?

>> Pepper's nice.

>> MING: All right, so we're gonna-- you're gonna sweat this down.

>> Yes.

>> MING: Then cauliflower rice goes in?

>> Yes, because we want the shallots to get a head start.

>> MING: Yep.

>> I don't want them to be raw.

I want them to have a nice, sweet flavor.

>> MING: Okay, all right.

So this is gonna take probably three, three, four minutes?

>> Yes.

>> MING: All right, stick around, when we come back, we're gonna add the cauliflower rice, and then basically make the sauce.

>> So easy.

>> MING: So easy.

>> One pot.

One pot.

Okay.

>> MING: Jody, these look awesome.

About three-and-a-half, four minutes, right?

>> Yes.

>> MING: Good color.

Hey, look at that!

Who did that?

>> Surprise!

>> MING: That was me.

My bad cauliflower.

>> Here.

>> MING: There we go.

All right.

>> And then, at the same time, we want to put the hazelnuts in.

>> MING: Okay.

>> 'Cause they're not toasted, so they can get toasted.

>> MING: All right.

So good!

>> And then, also, the apples, they'll wilt a little bit.

>> MING: Nice.

Oh, my God, this looks so good.

>> I'm gonna add some lemon zest.

>> MING: Want me to open the cider for you?

>> Sure.

>> MING: You need to make a syrup or something?

>> And also, let's put a pinch of the curry powder in here.

Season it with salt and pepper.

>> MING: Good?

>> Yeah.

Well, then, we'll taste it, and if we just want to... >> MING: And the cider, what do you want, how do you want to use it?

>> Well, let's put, let's just get this a little more cooked.

>> MING: How about for the syrup?

How much do you... >> Oh, that whole bottle.

>> MING: The whole bottle?

Okay.

>> Yeah, just save a little bit to throw in here.

>> MING: And you're just-- you're just-- you're trying to intensify the flavors and make it a little like... >> Into a syrup.

Obviously, you could use regular cider.

>> MING: Right.

>> It's much sweeter, and then you have to add more lemon juice.

>> MING: Right.

>> This is really... >> MING: Oh, I like the hardness of this, right.

>> Did we put salt in yet?

>> MING: We have not, chef.

>> And salting as you go, building flavor, right?

Add a little of that.

Ooh, and we need some cilantro.

>> MING: Just straight up leaves?

>> I just put in whole, yeah.

Did I learn that from you?

>> MING: I don't think so.

>> But I want the color, you know?

You could put spinach in here, or something like that, for color... >> MING: Right.

>> But I was told that I was limited... >> MING: (laughs) >> In the number of ingredients.

I was, like, (mimics alarm) The alarm was going off about how many ingredients.

>> MING: Jody, you could have brought 1,000 ingredients.

That looks awesome.

Okay?

>> A little bit of butter.

>> MING: Yep.

>> It's French.

>> MING: Vadouvan.

Yeah, it just adds that mouth feel.

>> Taste it.

Mm-mm-mm.

>> MING: Oh, wow.

Really good.

>> That's really good.

>> MING: The hazelnuts... >> Little lemon juice.

>> MING: Want me-- you have some cream here.

Does this, needs to be whipped for you?

>> Oh, my goodness, yeah, we forgot that.

>> MING: We didn't forget that.

>> We need to whip the cream.

>> MING: Okay, you can plate here, chef.

I'll whip you some cream.

>> This is a really nice... >> MING: So what's this idea?

You're mixing yogurt with cream?

>> Cream.

>> MING: Why's that?

>> To just, just to lighten it a little bit.

>> MING: Right.

>> To give it a different texture.

So I'll put in a little bit of... cider glaze.

>> MING: So how long does it take to reduce that cider, to make that glaze?

>> That, I mean, depending on how high a heat, it'll take about a half an hour.

>> MING: Got it.

You want this pretty stiff?

>> Not super-stiff, because this is stiff.

>> MING: Right.

>> So, yeah, you're almost there.

>> MING: I'm trying, I'm trying.

>> Nice, nice.

>> MING: Good?

>> Yeah.

>> MING: You're coming to me?

Okay.

>> I'll come to you.

>> MING: Looks good.

>> You can fold that in, or after you fold it, fold it in.

>> MING: All right, let's plate this up.

I'm so excited.

>> A little salt.

>> MING: This looks so good.

>> Mmm.

>> MING: Oh, it's fantastic.

>> Okay.

>> MING: All right, gonna head...

I'll do that.

Okay, you got it?

>> I got it.

>> MING: Okay.

>> Should I put it here?

>> MING: Yeah, sure.

Okay.

>> Let's put the cider... on... top.

>> MING: You put that on first, okay.

Awesome.

Do a second one here.

This looks so good.

This smells so good.

This looks so good, chef.

>> Thank you.

About five... >> MING: Oh, my God, my mouth is watering.

Literally, literally watering.

>> Can you put a-- yes, thank you.

>> MING: Exactly, chef.

>> Brilliant.

You never want to just...

If you have juices, use them.

>> MING: Pan juice.

It's the best sauce for all of us chefs at home is the pan sauce, right?

>> Yes.

>> MING: Searing steak, searing pork, searing chicken, searing scallops.

>> And then I saved some of the syrup, so you can put a little of that.

>> MING: Oh, that's fantastic.

>> And I think we're probably okay on the lemon, but maybe just a... Oh, yours is nicer.

(both laughing) >> MING: These are both yours, chef.

I can't wait to eat this.

>> You're hired.

You're hired.

>> MING: We can't eat this, though.

We have yet to do my dish... >> Oh, we have to wait?

>> MING: Yeah, we're gonna wait two seconds, then do a quick pork dish.

Scallops, stick around for my dish-- that looks awesome.

♪ ♪ I cannot wait to eat those scallops-- they look so good!

>> I know, but we have something to do first.

>> MING: So I'm gonna do a braised pork butt.

This is pork shoulder.

Do you love this cut?

>> I love this cut because you can see all the fat through it.

>> MING: Right.

Fat there.

>> And it just braises and it turns into this luscious... >> MING: Yes, it has such an unctuous flavor.

Jody, if you could, we're going to sear meat, traditional braise.

I'm gonna add all these aromatics.

It's gonna be parsnips, and carrots, and celery, and fennel-- save some fennel fronds, probably, right?

>> Oh, really, yeah, salad, right?

>> MING: Yeah, perfect, because we're gonna make a little watercress apple salad.

>> Apple.

>> MING: And the liquid-- there's gonna be spice from jalapeños-- the liquid comes from some of the apple cider.

All right?

That's what we're gonna do.

>> And the cider, since it's hard cider, it's not super-sweet, right?

>> MING: It's not super-sweet, yeah.

This one's unfiltered, which I love.

It's just, it's kind of like, you know, a wine sauvage, if you would.

I think it has a much deeper flavor, and I like ciders that aren't sweet.

>> Me, too.

>> MING: It's actually my new beer.

I don't drink beer anymore for, for the most part.

So here I am, just making, like, about one-inch, one-inch pieces, and I'm gonna season it with just salt, pepper, and paprika.

>> I'm going to save some of these to put in your salad.

Do you mind?

>> MING: That's... please, love it.

I love getting direction from Jody Adams.

It's an honor.

So Greek, Greek, Greek.

Do you have Greek blood in your background?

>> I don't, but I have a partner who is Greek, Eric Papachristos, and I always...

I've always loved Greek food.

So... and it's in the Mediterranean.

You know, there's... lemon, oregano, garlic, olive oil, feta cheese, olives, and pita is Greek.

But if you take out the feta, it could be anywhere, you know, in the Mediterranean.

>> MING: Anywhere in the Med.

>> Yeah.

So they have...

It's a synergy with all my other restaurants and what I've always cooked, whether it's Italian, or French... >> MING: And it is, from most doctors, one of the healthiest ways to eat.

>> Yes.

>> MING: Mediterranean diet.

So salt, pepper, and paprika, all right?

So this is a hot pan, which I don't mind, because I'm going to put all this pork in when it's nice and hot.

(pork sizzling) I'm going for G, B, and D, get it really nice, golden, brown, and delicious.

>> What's G, B, and B?

>> MING: Golden, brown, and delicious!

>> Oh, gold-- oh, my gosh, sorry.

>> MING: You must know that!

>> Sorry, sorry.

>> MING: So I'm gonna get this seared up.

You want to get good color, classic braised, seared color to the meat, add the aromatics, add the meat back, and this will be about an hour and a half cooking.

It's gonna take about three minutes a side to get a nice color.

And then we'll throw in all the veg.

>> Yeah, because you want that, that's called the fond de braise, right?

>> MING: The fond de braise, you need the color.

And you got to deglaze.

>> Yes!

>> MING: You deglaze with the apple cider, all that flavor-- the fond-- comes up.

Come back in four minutes.

All right, Jody, so about after four minutes, look what we got.

>> Wow.

>> MING: Nice... >> That's delicious.

>> MING: Golden, brown, and delicious.

>> And I love the paprika, the way it colors it.

>> MING: Yeah, kind of like, like your scallops, with the curry, right?

>> Yeah, yeah, yeah.

>> MING: Wow, we're on the same page.

I think I might try that.

>> MING: Try that piece?

All right, give me your bowl of mirepoix and salt, please.

So in here, I'm gonna add just not even a tablespoon-- half a tablespoon.

So we have parsnip, carrots, celery... >> Am I doing anything with garlic?

>> MING: Onions.

Garlic we're just gonna smash.

So we're gonna get this... sweat this down soft.

And we're gonna add a couple of more aromatics.

Jalapeños, for chili, for heat.

This is because I know I'm gonna have this cider, which has some sweetness, we're gonna do pretty spicy-- with the seeds.

You like spice, right?

>> I love spice.

I don't think the seeds are where the spice is, though, really?

>> MING: It's the pith.

>> It's the membrane, right?

>> MING: Yes, it's the pith, the white.

>> Am I doing all of this garlic?

>> MING: You're doing, like, 12.

>> Oh, I lost count.

Is that 12?

>> MING: That's 11.

>> Okay.

>> MING: (laughing) Washed ginger.

I'm not mincing it, I'm just gonna do some nice thin slices, since it's gonna be a braise.

Just want to get the ginger flavor out.

>> All right, just... am I dropping this in?

>> MING: You're dropping that in.

And I'm dropping my ginger in.

Oh, baby, that's good.

So two star anise.

Boom.

Then we're gonna deglaze with some cider.

Scallions, I want, the greens are going to go into a watercress apple salad.

>> Nice.

>> MING: And the whites I'm just gonna throw in.

>> You know, there are people who are taught to use the greens, and there are people are taught to use the white part.

Have you noticed that?

Like, some people throw away the white part, some people... And I... >> MING: I use them all.

>> You use it all.

>> MING: Yeah.

The whites... the white is stronger, right?

>> Exactly.

>> MING: Right, so now we have this.

Now we can add the pork back in.

Oh, man, this smells so good.

All right, so now you have two ways of doing this.

We're gonna first season it again, right?

We've, we've seasoned a little bit, but I have not seasoned the veg.

>> Because you need to season at every layer.

>> MING: Season at every layer, exactly.

Perfect, scallion greens-- or scallion whites.

And a little naturally brewed soy sauce.

About two tablespoons-- one, two.

All right, this is... >> That's not very much soy sauce, huh?

You don't need very much.

>> MING: You don't need a ton.

So you can do two things now.

Now you could go really slow and just simmer on the stove about an hour and a half, or cover it-- and both can be covered-- and put into the oven at 375 for and hour and a half, either way works.

So if you need to clear the piano off because you need room, then just do it in the stove.

Otherwise-- or do it in the oven-- otherwise stovetop.

So about an hour and a half, we're gonna have some really good pork braise.

Look at this.

>> Wow.

>> MING: After an hour and a half.

>> Yum.

>> MING: Soft and tender and... >> Fabulous.

>> MING: It's too hot.

Too hot to eat.

>> It is, yeah.

>> MING (mock-yelping): It's too hot.

>> And that was just two star anise, right?

>> MING: Yeah.

>> Amazing.

>> MING: So good.

Okay-- whoo!

Hot.

Perfectly cut scallions, celery, fennel fronds, apple.

We're going to just square them off.

I like to take off, like, 60% of the skin.

Right, then I can get two good slices on each side to do some dice.

And you have a core that you can give your child to eat or whatever.

Doesn't matter if it's a perfect dice.

It doesn't matter if it's oblong shape, because this is home, home cooking.

All right, so there.

This is a very simple salad on top.

Gonna add just... >> And what are the greens?

>> MING: Watercress.

So just a little bit of honey.

And you tasted that pork-- there's a good spice to it, right?

>> There is, I can still feel it in my mouth.

>> MING: So there.

And then we'll add a little salt and pepper.

>> And the apple will be really nice and refreshing.

>> MING: Juice-- about half a lemon.

(chuckles) >> I'm going to take that... >> MING: I add salt and pepper, didn't even add any oil.

I just want something really bright.

>> And fresh.

>> MING: And fresh and acidic.

And a little bit of sweetness.

Please.

>> Mm-mm.

Perfect.

You get the spiciness from the watercress.

>> MING: Little couscous.

Simple, right?

Follow directions.

Boiling water, add the couscous... >> And just let it sit, right?

>> MING: Let it sit, yup.

>> Because if you leave it on the stove, it gets, it gets... >> MING: It can dry out.

>> Or it gets all stuck together.

>> MING: It gets stuck together.

You have to fork it ,right?

>> Yeah.

>> MING: This has almost no flavor.

A little salt and pepper, and just a little bit of olive oil.

>> And couscous is a pasta.

>> MING: Yeah, it's not a grain, yes.

And you got to use a ladle here, because we need this sauce.

All right, chef.

Wipe... wipe the rim for me.

And put a nice pile of that salad on for me.

Look at this.

Oh, we're gonna eat well today, Jody.

>> We are.

>> MING: Perfect.

>> Wow.

>> MING: I think we're okay.

>> That's amazing.

>> MING: My favorite two words: à table.

>> À table.

>> MING: Let's go to the table.

>> Si.

>> MING: I got it.

All right, Jody.

Cheers to you.

>> Cheers to you.

Thank you, thanks for inviting me.

This was so much fun.

>> MING: You're the best.

>> I learned so much from you, from this amazing pork dish.

>> MING: I don't know if that's true, but I learned a lot from you.

But, more importantly, I can't wait to eat this.

This looks so good.

>> Mmm.

>> MING: Oh, my God.

>> This is perfect with the couscous.

>> MING: You taste the woodsiness of the mushroom, the sweetness of the shallots.

Just the lightness of the curry.

It's not like a curry Indian dish, which is so curry.

I love it, and this crema.

I love...

I've never done that-- quick cream with yogurt.

And can we just talk about how the scallop, you do want it nice and cooked on one side and just barely kissed on the other, right?

And I think that's a common mistake at home.

>> That it gets seared on both sides and then...

I have a little something for you.

>> MING: You have a little something for me?

>> I do.

>> MING: (chuckles) Oh, my God.

What is this?

>> It's for you.

I saw this.

It was right after you asked me to do the show.

And I said... >> MING: (laughs) A history of apples!

(both laughing) You're the best.

>> Isn't that cute?

>> MING: I love you.

Awesome.

>> Yeah.

>> MING: Well, I already know the history.

Came from Johnny Appleseed, no?

This food is great, Jody, you're the best.

Best of luck.

>> Thank you.

And best of luck to you.

You have so many things in the pipeline.

>> MING: I got good stuff... >> Moving.

>> MING: I love you.

Thank you so much.

And as always, love you, and peace and good eating.

♪