Simply Ming

>> Simply Ming is brought to you by Subaru of New England, proudly celebrating 50 years of love.

Authorized retailers at SubaruOfNewEngland.com.

Here's to the next 50 years and beyond.

>> MING: I'm here with chef Fritz Pichler.

>> Hi, Ming.

>> MING: Chef, so great to be with you, cooking.

So, what is the dish you're cooking?

>> We call it Reibekuchen.

That's shredded potatoes.

It's like a potato fritter.

>> MING: What can I do for you?

>> Okay, first, we start with the potato fritters, which means I have to shred the potatoes.

>> MING: Okay.

>> Then I mix it with flour, eggs.

>> MING: Right, yep.

>> Season it with salt, pepper.

>> MING: Okay.

>> And white onions.

>> MING: So, I mince that?

>> Yeah, please.

>> MING: Okay, all right.

>> Doubly fine.

>> MING: Super-fine?

Got it.

>> Okay.

>> MING: So, I assume, in your homeland, you eat a lot of potatoes?

>> Yeah.

(laughs) >> MING: It's like my rice, right?

I eat a lot of rice, you eat a lot of potatoes.

>> A meal without potatoes is more or less nothing.

>> MING: It would be... (laughter) All right, so all these onions?

>> Yeah, please.

>> MING: Okay.

I like it, I like-- that's a lot of onions, that's good.

All right?

>> Super.

We always say super.

>> MING: Super?

>> Yeah, that means perfect.

>> MING: Super!

>> Then we add a little flour.

>> MING: So that's just to get the moisture out of the potatoes?

>> Yeah, only a little.

>> MING: All right.

>> More than enough.

>> MING: Okay.

>> Okay, then the eggs.

>> MING: One or two?

>> Uh, we start with one.

>> MING: Okay.

See what that looks like.

>> Now give me the second one, please.

>> MING: Second one, okay.

There we go.

Pepper, too?

>> Pepper, please, yeah.

>> MING: Perfect.

>> Okay, so now we let them rest a little bit.

>> MING: All right.

>> We start with the river char.

>> MING: We have your beautiful char here.

Okay, so how are you going to do it?

>> So the bones are removed already.

>> MING: Okay.

>> So now I remove the skin.

>> MING: So we could use salmon if we don't have char, right?

>> Of course you can use salmon.

>> MING: Right.

Or any fish, for that matter.

>> But it's a local fish, you know, and of course...

I want to use local stuff.

>> MING: Yup.

>> We use local products.

>> MING: Here, I'll take that.

>> So now we cut off the fin part.

Now you cut nice pieces.

Not too thin, yeah?

>> MING: Right.

>> Like this.

>> MING: So, on the bias, right?

Give it some flatness, got it.

>> Okay.

>> MING: Beautiful.

I mean, some of the best fish dishes ever are the ones not cooked, right?

(laughs) >> Really, it's... >> MING: It's true.

>> Okay, so.

>> MING: All right, then what?

>> Okay, now I marinate them.

>> MING: Okay.

Take that.

>> I just put it on the plate.

>> MING: Right.

>> Some extra-virgin olive oil.

>> MING: Okay.

>> Just a little.

And...

Some Asbach Uralt brandy.

>> MING: Ah, some of the brandy.

>> Local stuff from Rdesheim.

>> MING: I like that.

>> A few drops.

>> MING: Wow.

That looks good.

>> Salt.

>> MING: Right.

Interesting, so you're building it below the char.

>> Yeah.

>> MING: And pepper, okay.

Like it, like it.

>> So, then a little bit lemon juice.

>> MING: Yep.

Just juice?

Okay.

>> More than enough.

So then I take a brush.

Mix them up a little bit.

>> MING: All right.

>> Okay, fish on top.

>> MING: That's beautiful.

>> Okay.

>> MING: Looks awesome.

>> Some lemon zest.

>> MING: So, zest on top?

Okay.

So these you want to marinate how long?

>> Yeah, that's... a couple of minutes, I like it... >> MING: What, five minutes?

Eight minutes?

>> Yeah, yeah.

So, when I eat it, when I cook it for myself... >> MING: Right.

>> Yeah, one minute, it's more than enough.

>> MING: Okay.

>> I like it raw.

Okay.

>> MING: Turn this on for you.

A little veggie oil, okay.

And how long do these potato cakes take, usually?

>> Around three, four minutes, each side.

>> MING: Okay.

>> We'll wait until the oil is hot.

Not too big, yeah?

One spoon.

>> MING: Nice, I like it.

It's as good as scallion pancakes.

>> Some more here.

>> MING: All right.

(mouths) So these take probably what, five, five minutes a side?

>> Yeah, maximum, maximum.

>> MING: Maximum?

All right, so three, four minutes a side.

All right, so when we come back, we're going to have beautiful pancakes, and we're going to finish plating up this local char dish.

>> Yeah.

>> MING: Stick around.

>> Okay.

>> MING: Those look good, Fritz!

Whoo!

>> Golden-brown and crispy on both sides.

>> MING: G, B, and D. >> Yeah.

>> MING: Golden-brown and delicious.

Trying to teach all these Europeans G, B, and D. >> Pull them out.

>> MING: Fantastic.

>> A little salt on top.

>> MING: Of course.

Just like good French fries, right?

Awesome.

>> Now, a little sour cream.

>> MING: Okay.

Crme frache or sour cream?

>> You can do this for me?

>> MING: Sure.

>> Crme frache, of course.

>> MING: Crme frache.

Whole thing?

>> A touch of olive oil.

>> MING: All of it?

>> I love olive oil.

>> MING: Okay, all right.

A little salt.

>> A little pepper.

>> MING: Okay.

>> And our magic... >> MING: Ooh, a little of the brandy, okay.

I like it.

>> (inaudible) brandy.

And now you can add some dill or whatever, but I want to put it on top.

>> MING: Okay.

>> The same like I when I put... >> MING: Here, I'll chop it up for you.

You finish plating, chef.

So you want what, sliced or minced?

>> Make it minced very fine, please.

>> MING: Very fine, okay.

>> Yes.

>> MING: Oh, you turn it.

>> Marinate a little bit on the top side.

So shiny.

>> MING: I love that.

Yeah, they are looking really good.

>> Some of the lemon on top.

>> MING: All right, chef, a little bit of a fine mince here.

>> Very, very simple, easy dish.

Okay, now we can start plating.

>> MING: Let's do it.

This isn't the plate?

>> No, no, no, no, no.

>> MING: I thought that was the plate.

>> No, because I don't want to have to...

The fritters in the oil, you know, so... >> MING: Okay, here we go.

>> Okay, just place the fritters.

>> MING: Okay.

>> On the plate.

Salmon on top.

>> MING: Okay, I'll help you.

Anywhere?

>> Each two pieces, however.

>> MING: Beautiful.

Liking what I see so far.

>> Okay, now some spots... ...of the sour cream.

>> MING: Let me guess-- caviar on the sour cream?

>> Yeah.

>> MING: I love it.

>> We have enough?

>> MING (laughing): I think we have enough.

I think we may have enough.

Oh, God, and where is this caviar from?

>> That's Russian caviar, Malossol Sevruga.

>> MING: Sevruga, my favorite.

Okay, that should be enough.

Oh, yeah, that's good.

>> Fresh dill.

The onions on top.

Fresh dill, I don't like it fine.

>> MING: God, these look so good.

This looks so good.

Ah, Fritz!

>> Cool, huh?

And on the end...

Lemon juice.

>> MING: Just on top.

(gasps) >> Olive oil.

>> MING: You don't want this dish to end, do you?

(laughing) Good?

>> Yeah.

>> MING: That looks awesome.

>> MING: Tell me about your dish, what is it?

>> Now we make a confit from kohlrabi.

>> MING: Confit, kohlrabi, nice.

>> Yes, with... with a vinegar, with a vinaigrette from chanterelles.

>> MING: Okay.

>> And peas... >> MING: Okay.

>> And herb salad.

Please prepare the chanterelles.

>> MING: Okay, what, just take, clean the stems?

>> Yes.

>> MING: Okay.

>> You can... >> MING: Excellent.

>> And-- this one, and... >> MING: And the shallot, mince this?

>> Yeah.

>> MING: Okay, perfect.

And what are you going to do there?

>> I prepare the kohlrabi, I need.

>> MING: And why kohlrabi?

Is that a, is that a product you use a lot here in your restaurant?

>> Every time.

I love this product.

>> MING: And do you, is it...

This restaurant, you have a Michelin star, as I said earlier, which took you four years to get.

When you first started here, you had no star, right?

>> No, in the first time-- I've started in 2007... >> MING: Right.

>> And there's got no Michelin star here in this restaurant because I'm just one chef here.

I'm alone for two restaurants on six days, six days a week.

>> MING: Wait, wait.

You had-- you had no cooks?

>> No.

>> MING: By yourself?

>> Yes.

>> MING: Two restaurants.

>> Yes.

(Ming laughs) >> MING: I've never-- how do you do that?

What do you... >> Yeah, that's the first years.

Now I've got six cooks.

>> MING: Okay, better.

>> With me, with me.

>> MING: That's better.

>> Yeah, that's really better.

>> MING: All right, so you peel the kohlrabi, right?

>> Yes, peel the kohlrabi, and then I slice them.

>> MING: You were born here in Heidelberg, right?

>> Yes, I'm born here in Heidelberg.

>> MING: So are there, are there... Do you use German influence in your food?

>> Yes, I take a lot of local products.

>> MING: Right.

>> Like this.

>> MING: Like kohlrabi, right.

>> Yes.

Like the, the...

The chanterelles.

Like the meat and the pig from here.

>> MING: Yep.

>> Yes, always with the pig.

>> MING: What do you do to cook the kohlrabi?

>> I cook them in the pan.

I make a confit, so I need the whole pan.

>> MING: Okay.

Is this enough chanterelles?

More?

A couple more?

>> That's okay.

That's okay.

>> MING: You sure?

>> Yeah.

>> MING: Okay, all right.

>> Then, please, peel some peas.

>> MING: Okay.

>> That's enough.

>> MING: Fair enough.

So, what-- is that extra-virgin olive oil?

>> Jawohl.

>> MING: All right, so you got your kohlrabi peeled.

>> Yes.

And then I make such a cut.

>> MING: In a traditional German dish or French dish, how would you use kohlrabi?

>> Oh, we bake it in a high, in a high bread.

>> MING: That's right, I've seen it.

>> Yeah.

>> MING: So, for flavor-wise, it's, like, I don't know, like a daikon meets potato, you think?

It's hard to describe kohlrabi.

Crunchy.

>> Nice and crunchy, and you've got no waste.

>> MING: So you're going to use those peels?

>> Yes, we use it for the salad with the herbs.

>> MING: Oh, fantastic.

All right, so extra-virgin olive oil.

>> Yes.

>> MING: You just cut to make it look pretty.

>> And so I take some salt.

>> MING: Okay.

>> Regular salt.

>> MING: That's just kosher salt, right?

>> Yes.

>> MING: Pepper?

>> Pepper.

>> MING: All right.

I need to mince a shallot for you.

Just half a shallot's okay?

>> Yes, for us.

>> MING: Okay.

Boom.

All right.

And what was that last thing?

That was sugar?

No, that's... >> No, that's all, that's all the salt.

>> MING: Okay.

>> And then I make a vinegar.

That's a regular standard recept.

I take three parts of oil.

>> MING: Right.

>> One part vinegar.

A little bit sugar.

>> MING: Okay.

>> Salt, and the French mustard.

>> MING: And that's for the vinaigrette.

All right.

Okay, I think we're good.

We have this, we have this.

We have shallots, we have peas.

>> Yes, we... >> MING: You're going to blanche your peas, you're going to confit the kohlrabi.

>> Yes.

>> MING: And we're going to saut the chanterelles-- okay, let's get cooking.

>> Okay.

>> MING: Here we go, boom.

All righty, chef.

>> So, please put the shallots into the pan.

>> MING: Okay.

All right.

>> And I give a little from the olive oil into it.

>> MING: Okay.

>> Yes.

Yes.

>> MING: All right.

>> And then please... >> MING: A little salt?

>> You need some salt... >> MING: Okay.

>> In the water.

>> MING: And peas, right?

>> Okay, fantastic, yeah, that's right.

>> MING: What, 30 seconds, one minute?

>> Yes.

Just 30 seconds, that's enough.

>> MING: Got it, okay.

And we'll shock that.

And then, the kohlrabi... >> Yes.

>> MING: You go nice and slow?

>> Just takes eight minutes.

>> MING: Eight minutes?

>> Eight minutes, just eight minutes.

>> MING: Awesome.

All right.

It's amazing when you add salt, right?

It gets so green, right?

That's a, that's a chef's trick.

You ever want green vegetables, right?

>> Salt water and ice water.

>> MING: Ice water-- salt and ice.

You have to stop the cooking.

>> Then I put the chanterelles into the pan.

>> MING: Okay.

Very nice.

One of my favorite mushrooms in the world.

>> Okay.

>> MING: Love chanterelles.

>> Yes.

>> MING: Good to go.

>> Okay.

>> MING: Chanterelles.

This is going to take, what?

Three, four minutes, right?

>> Three minutes, three minutes is enough.

>> MING: You want some salt and pepper, chef?

>> We need some salt, we need some pepper, please.

>> MING: Okay.

>> Okay, it's fantastic.

>> MING: All right, good.

So three or four minutes, and this has about another five minutes?

All right?

>> I think, yeah, it's okay.

>> MING: So five minutes, another three or four, and then you're ready to plate up, right?

>> I take a knife... >> MING: Yeah.

>> Oh, yeah.

>> MING: So, once it goes through... >> Four, five minutes, and it's finished.

>> MING: Okay, all right.

Four or five minutes, come back and plate.

It's going to be a good dish, I can tell.

>> Now we finish the plate, please.

>> MING: These look great, with these chanterelles.

So, peas in here?

>> Okay, peas in here.

>> MING: Okay.

>> In the pan, and then, please mix it with the kohlrabi and the herb salad.

>> MING: Kohlrabi shavings, very good.

And then dump it in the herbs.

>> Yes, that's right.

>> MING: Okay.

Oh, look at that.

Oh, that looks good.

And that's your vinaigrette.

>> Yes.

>> MING: It's just extra-virgin olive oil and vinegar, right?

>> Vinegar, a little bit of salt, sugar, and the French mustard.

>> MING: Awesome.

>> So please, mix it, slowly.

>> MING: Awesome, okay.

Here you go, chef.

>> And then...

Put your hands.

>> MING: Yeah, that's fine.

Oh, it looks so good.

So luscious for a vegetarian dish, right?

Everyone thinks vegetarians are going to be light and... >> I love the vegetarian cuisine.

>> MING: Yeah.

Peas, love it.

It's beautiful.

I always say the hardest thing in the world to cook is vegetables.

Everyone should be able to cook meat and fish, right?

Vegetables are harder to make delicious, right?

>> Yeah, you need, you need a really, really good basic product.

>> MING: Yeah.

Oh, it looks so good.

>> So, we're finished-- good look.

>> MING: Fantastic.

That looks awesome.

>> MING: All right, chef, choucroute royale garnie.

>> Yeah.

>> MING: My favorite.

So what's the secret of a good choucroute?

>> The secret is in the cabbage-- the choucroute, yeah.

>> MING: The choucroute.

And choucroute is just salted cabbage, that's it, right?

>> Yeah, exactly.

>> MING: Okay, so then they ferment it for... >> Two or three months, yeah.

>> MING: And then what do you do to get it to this stage?

>> We need to clean it two or three times in clean water.

>> MING: And then what else do you put in it?

>> Alsatian sausage, yeah.

We need smoked sausage, we need bacon, smoked bacon.

We need smoked ham.

>> MING: Yeah, salt ham.

>> Pork knuckles.

>> MING: The knuckles, right.

>> Yeah, we have onions, potatoes, goose fat.

>> MING: Nice.

>> And that's it, and some Riesling.

>> MING: Some good local wine.

>> Very important.

>> MING: What are the spices?

What do we have?

>> Yeah, we need laurel leaf.

>> MING: Bay leaf, right, okay.

>> We need, yeah, clou de girolfle, I don't know the translation for this.

>> MING: Clove.

>> Cloves?

Okay.

Coriander seeds.

>> MING: Coriander.

>> And juniper.

>> MING: Juniper berry.

>> Yeah.

>> Okay, we gonna start to peel the onions.

>> MING: Onion, okay.

>> Let's do this.

>> MING: All right, and then what, just slice?

>> Yeah.

>> MING: Thin slice?

>> Doesn't matter.

We can do it like this.

>> MING: Yes, we can.

(speaking French) >> Et voil!

>> MING: Okay, chef, here you go.

>> Oh.

About three or four tablespoon like this.

>> MING: Nice.

>> Yeah, that's it, okay.

>> Maybe we can go.

>> MING: Yep.

>> Yeah, that's it.

>> MING: Okay.

And I see no salt, because I guess the meat must be salty enough, right?

>> Yeah, exactly.

The sauerkraut is salty, too, so... >> MING: So sweat this for about five or six minutes?

>> Yeah, exactly.

>> MING: Okay, sweating this down and then we build the choucroute.

Stick around.

>> MING: All right, chef, it's been what, three minutes?

>> Exactly.

>> MING: So not-- just not caramelized, it's lightly sweated.

>> Yeah, yeah, yeah.

>> MING: Okay, now the hero?

>> Now we can put the first layer of the choucroute.

>> MING: Okay.

>> A little bit like this, be off.

Yeah.

Okay, now we mix it a little bit with the onions.

And now we can start... >> MING: The meat?

>> ...to add, yeah, the meat.

Okay, so the smoked bacon, smoked ham, smoked sausage.

(exhales) Everything is smoky.

>> MING: We like it.

>> Yeah, and the knuckles.

>> MING: More choucroute?

>> Yeah, more choucroute.

On y va. >> MING: All right.

Spices.

>> That's good.

>> MING: All right, so what next, chef?

>> So water, we need wine, a little bit.

>> MING: All this water?

>> Yeah-- just a little bit of wine.

(both laughing) >> MING: Just-- and that's Riesling, yeah?

>> Yeah, exactly.

>> MING: Which is by far your best grape here.

>> Riesling, yeah, exactly.

We need some juniper like this.

>> MING: Juniper, okay.

>> Coriander.

>> MING: Right, beautiful.

Smells so good.

>> Few... >> MING: A couple of bay leaves.

That's enough.

We can cover.

>> MING: Cover that?

So now, hour and a half.

>> Yeah, exactly.

>> MING: Okay, but we have potatoes, so what do you do with these?

>> We need to peel it.

>> MING: And then they go in what, the last... >> Yeah, we add the last 30 minutes.

>> MING: Last 30 minutes, all right.

So an hour and a half, we have choucroute garnie, or choucroute royale garnie.

>> Exactement.

>> MING (gasps): You got to see this.

Chef, that smells so good.

>> Yeah.

>> MING: I can't wait to eat it, but you're surprising me with another level of lifting the choucroute.

>> Yeah, the little secret.

>> MING: So what is... What are you making and what is this called?

>> We're going to do the Lewerknepfle.

>> MING: Quenelles de foie de porc.

So quenelle is that great shape that we make, usually with mousse and desserts, with pork liver.

>> Exactly.

Yeah.

>> MING: So it's sort of like pork liver meatballs are quenelles.

>> Exactly.

>> MING: All right, so what's all in it, chef?

>> So we need pork liver.

>> MING: Yeah.

>> Yeah.

>> MING: Voil.

>> We need onions, garlic, semolina... >> MING: Right, right.

>> We need bread, milk, eggs.

We need smoked bacon, and we need parsley.

>> MING: So all this?

Peel, what, slice?

>> Yeah, we peel, we slice it.

>> MING: And what do you do with the bread?

>> The bread, you can soak the bread.

>> MING: With the milk?

>> With the milk.

And I can soak something else.

>> MING: What's that?

>> Yeah, maybe we can bring a little beer for... >> MING: Oh, to soak us, that sounds fantastic.

So this is an interesting trick.

So you're going to make this mush, and then what, squeeze out the liquid?

>> Yeah, exactly.

>> MING: I'm liking the sound of this.

>> It's better when you do a choucroute.

You have to drink a beer, yeah.

>> MING: Okay.

Chin-chin.

Ah, look at the color.

>> Sant.

>> MING: Sant.

Sant.

That's a great idea, chef.

Oh, that's good.

Ooh, sucr, huh?

It has a nice little sweetness in it.

Okay.

>> Okay.

>> MING: So then rough-chop, because you're pureing?

>> Yeah, yeah.

After we mix it, so it's not a big deal.

>> MING: And then the garlic, what, just chop?

>> Yeah, just chop in two.

Yeah, you can crush it, yeah.

And that's it.

Okay.

>> MING: Voil.

>> On y va. On y va. >> MING: Voil.

>> (whistles) >> MING: Garlic and onions.

Fantastic.

>> Garlic, onions, okay, we can start to mix a little bit.

(processor whirring) >> MING: Encore?

>> Yeah, that's it, that's good.

Now we can cut... the pork liver.

Yes.

Into small pieces.

>> MING: Les deux, two?

>> Yeah, yeah.

Everything.

>> MING: All of it in?

>> Yeah.

>> MING: Boom, boom.

>> When it's done, okay, everything... >> MING: That's a lot of pork liver.

>> Yeah.

>> MING: Now buzz it?

(whirring) >> Very good.

Okay, now we can add the eggs.

>> MING: Okay.

How many eggs do you want?

>> The bread, it's at the end, yeah.

The eggs, you can crack the eggs.

>> MING: How many, all of them?

>> Yeah, all of them.

>> MING: Okay.

>> And when you do the eggs, I start to chop the smoked bacon.

>> MING: Okay, all the eggs in?

>> Yeah.

>> MING: All right.

>> And you can-- okay, the semolina, you can add it.

>> MING: Okay.

A little semolina flour.

>> Yeah.

>> MING: So, buzz it one more time?

>> Yeah.

(processor whirring) And now it's good.

(processor stops) In small pieces like this.

Now you can maybe chop the parsley.

>> MING: Okay.

>> Yeah.

>> MING: Just what?

(both speaking French) >> On y va. Super.

Ah, non, c'est bien.

So now I need to... just press a little bit... the milk out of the bread.

>> MING: Oh, so you're squeezing, okay.

>> Yeah, yeah, a little bit.

Okay, that's right.

So now I can add the bread here.

>> MING: You really squeezed.

>> Yeah.

>> MING: All this parsley?

>> Add it.

Allez.

(indistinct chatter) >> MING: Okay.

(both speaking French) Two?

>> Oui, oui.

>> MING (laughing): We're putting everything in here.

Okay.

(processor whirring) >> So now we let mix a little bit.

(processor stops) >> MING: Okay, chef.

Ooh, those look good.

>> Yeah.

>> MING: All right, so now quenelles?

>> Exactly.

>> MING: How do you do it?

>> So like this.

Very creamy and you put into the water and it's coming up after... >> MING: Look at that.

>> Like this, yeah.

So we need to let them goes up and it's good.

>> MING: Kind of looks like a raft.

>> Yeah, exactly, whoo-hoo!

>> MING: You make a consomm, everything rises to the top.

>> Voil, you see?

>> MING: You see those meatballs, that's fantastic.

>> And after, we can put the sausages, and we put by two, like lovers.

(Ming laughing) >> MING: Okay, good to know.

>> Yeah.

>> MING: When in Alsace... >> Okay.

>> MING: And you do boil just to keep them crisp?

>> Just like this, yeah, exactly.

>> MING: With the snap.

>> The name knack, it's when you broke the-- knack.

>> MING: The snap, knack.

>> Knack.

>> MING: All right, 12 minutes, this is done, that's done, choucroute's done, we plate up.

>> (exclaims) >> MING: Let's do it, chef.

>> Okay.

>> MING: Can't wait.

Been an hour and a half.

(chortles) >> Just look at it.

>> MING: Look at this.

>> Just amazing, huh?

>> MING: Oh, my God, smells so good.

>> So we need... >> MING: The choucroute.

>> The choucroute.

>> MING: And all those spices you smell, right?

>> Yeah.

>> MING: The juniper, the bay leaf... Oh, my God.

Add some of these potatoes.

So again, the potatoes, add, peeled, the last half-hour.

So an hour and a half total.

>> Up here.

>> MING: Okay.

>> You can add the big, big smoked ham piece.

>> MING: Yeah, awesome.

(laughs) >> The smoked bacon, like this.

>> MING: This may be the meat lover's special, what do you think?

>> Yeah, exactly.

(Ming laughs) >> And up the knuckles here.

>> MING: I did have choucroute once fruits de mer, where they do seafood en choucroute.

And it was really good, but you know what?

It's better with all this meat.

(laughing): I'm gonna be honest.

>> So now we can-- yeah, we can put... >> MING: That looks awesome.

>> ...some quenelles on the top.

>> MING: Okay.

>> So maybe I can do like this.

>> MING: So this is the pork liver quenelles, or pork liver meatballs.

>> Exactly, look at this.

(Ming gasps) >> Just amazing.

>> MING: Oh, it smells so good.

>> Okay, and now the knack lovers.

>> MING: Knack lover.

>> Yeah.

>> MING: The lovers, they stayed together.

>> Yeah, they stick together.

>> MING: So through thick and thin.

(both laughing) >> And that's it... >> MING (laughing): Oh, God, that... >> A little bit more.

>> MING: Six lovers.

>> Yeah.

>> MING: And then, chef, finally... >> And then some parsley on the top.

Some green color, fresh color.

>> MING (laughing): Look at that dish!

What are you going to eat?

>> Bon apptit.

>> MING: O, c'est pour deux?

>> Yeah.

>> MING: Okay, it's for two, okay, good.

That looks awesome.

For more information on Simply Ming, including upcoming guests and more, visit us online at ming.com/simplyming.

>> Simply Ming is brought to you by Subaru of New England, proudly celebrating 50 years of love.

Authorized retailers at SubaruOfNewEngland.com.

Here's to the next 50 years and beyond.