MING: This week on Simply Ming, one of my best chef friends in the world, Ken Oringer, is in the house-- he has restaurants all over the place.

Plus, he's won the James Beard Best Chef, Northeast.

To you.

To you, buddy.

MING: He's got Uni, he's got Toro, he's got Coppa, he's got Little Donkey, in Boston, in Cambridge, in New York, in Dubai-- everywhere.

If you want an intense flavor, like, when you go to Thailand, this is, like... man, it is, like, intense.

MING: And we're going to be doing surf and turf.

He's going to take oysters and make a mayonnaise out of it and serve it on top of a Thai sausage.

(immersion blender buzzing) People that make mayo together stay friends for life.

(laughs) MING: I'm going to butter-poach some oysters and make a lapchong salsa.

So you're cheating.

MING: How's that?

I used the handheld mixer to make my oyster mayo, but you're using a whisk.

You're going, like, old-school.

MING: I'm going old-school.

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

♪ ♪ MING: Kenny O. Ming, buddy.

MING: Welcome back.

What's going on?

MING: Best chef.

All right, buddy, we're going to do a cocktail.

It's a gin tiki cocktail.

If you can ice me with this crushed ice, I'm going to get this cocktail started.

It's called a Saturn.

What is that?

MING: Apparently, Ken, it's a gin tiki cocktail, apparently created by a guy named J.

"Popo" Galsini in 1967.

Italian?

MING: He's Italian.

So this is lemon juice.

We're going to go two ounces of lemon juice.

It's a gin-based drink.

This is for two people.

We're going to, of course, add gin.

Four ounces of a good, dry gin, right?

High quality only, please, you know that.

See, I love tiki drinks, you know, as long as they're not too sweet.

MING: Yeah, this won't be sweet at all.

So good.

MING: So four ounces of this, because we've got to make some good food, right?

Then we're going to use falernum, right, from Barbados.

It's a very spicy liqueur.

So good.

Very underrated cordial.

MING: Yeah, I love that.

Then we're going to add a little bit of passion fruit syrup.

Ming!

MING: A couple of ounces of that.

Breaking out the good stuff for me.

MING: Of course.

And last but not least, we have a Blue Dragon-made orgeat.

Normally made with almonds, we've created it, made it with soy milk, because, as you know, Blue Dragon is 100% nut-free, right?

So we can make our own orgeat.

So you guys take the pits from the apricots?

MING: We actually use a... it's a fake almond extract that uses apricot pits, yeah.

Oh, wow.

MING: This is awesome, right?

And there wasn't a lot of ice in there, right?

There's only about, I don't know, eight cubes.

You can't hear that much ice, because I don't want to waterize it too bad.

There we go.

Your arms get tired.

MING: They do get tired, that's a good point.

So then strain it twice.

Wow.

Oh, that looks great.

MING: Right?

I love how it looks creamy even though it really isn't creamy, because of that orgeat.

MING: Yeah, there's more...

Exactly.

Just keep going.

Just... there's a little bit of that sediment in the orgeat.

And we've already got our umbrella.

You like double umbrellas, right?

MING: I want single... You like no sun.

MING (laughing): Exactly.

Okay.

MING: Very nice, Kenny O.

To you.

To you, buddy.

MING: Kenny's been on this show probably ten times, as far as I know.

My favorite day of the year.

MING: There you go.

Wow.

MING: Pretty good, right?

The passion fruit is amazing in that.

MING: All right, we can just sit here and drink, or we should go cook.

Let's cook-- we'll drink later.

MING: Oysters and sausage, let's go.

All right, Kenny O., what's the dish?

All right, Ming, so we're making a Thai sausage.

MING: Okay.

That we're going to be serving with oyster mayonnaise.

MING: And that's pork belly, obviously.

Yeah, so to make a good sausage, you need fat, and you need lean meat.

MING: Right.

So we're going to be going with some belly, which is the fat.

And then we're going to go with some pork shoulder, which is the lean meat.

All right, so while I'm doing this, we're going to be grinding it up.

MING: Yup.

You pulled that out of ice.

It's very important that you keep that ice-cold.

MING: Super-ice-cold.

Especially with all this fat, you want to make sure that it doesn't melt too quickly.

MING: Awesome, it's good to go.

Can I do...

I see a mortar and pestle, Kenny.

Can I do something with that for you?

Yeah, so what we have here, Ming, we have Thai chili, garlic, palm sugar, which I love the caramelized, nutty flavor of palm sugar, especially in a Thai... MING: It's like brown sugar on steroids, right?

Yeah.

MING: It's awesome.

And then just a little ginger.

And, if you want, you can chiffonade a little ginger that we can have for garnish later on.

And then lemongrass, as well, buddy.

MING: Lemongrass, too?

Oh, my God.

All right, let me get the lemongrass.

Come on, Ming, you said six ingredients only, so... MING: Six ingredients only, exactly.

Okay, so now a little pork butt and pork shoulder.

MING: And lemongrass is a really hard root, right?

So I...

I don't know if you do this, Kenny.

I like to...

I like to striate it this way first just to save your knife, right?

Yup.

MING: And I use the back end of the knife to kind of make it softer.

I do the same thing.

MING: Well, there you go.

Then you can mince it up.

Because a mortar and pestle can't quite get through a lemongrass if it's a big piece.

All right, do you want to hand me a bowl for this, too, Ming?

MING: Yes, sir.

Okay, so I'm going to grind up some just to get it started.

Thank you.

MING: And, again, a bowl of ice, because he wants to keep this cold, cold, cold.

All right, so this is sausage.

So, again, we want it to be on the more rustic side.

Okay, so, again, you're chopping.

It doesn't have to be, like, super-fine.

With the mortar and pestle, you definitely want it to have some texture.

MING: Right.

All right, see the fat coming out.

And sausage-making, a lot of people are intimidated by it, but, again, it's basically like...

I tell people, it's basically just like making meatloaf.

It's not intimidating at all.

It's just as long as you keep it cold, it works out fine.

MING: And, by the way, you could buy super-fatty pork and add fat to it?

Would that work to make it?

You could buy super-fatty pork.

You can... again, I make breakfast sausage for my kids every morning, and I buy ground pork, no problem whatsoever.

Just season that up.

MING: Every morning you make...?

I'm coming over.

Anytime, buddy.

Okay, and then we're going to take some lime leaves and grind a couple of these with the pork, also.

MING: Straight in the grinder?

Yup, straight in the grinder.

MING: So to do all that pork is going to take, what, 15 minutes, maybe, to get it all done?

About... yeah, about ten, 15 minutes.

MING: Okay, all right, so I'm going to get this going.

So we're going to mortar and pestle this.

And I imagine all this is going to go with our ground pork.

Yeah.

MING: Right?

Okay.

So then if you want to take that, we're going to need to add some soft herbs, which, we have Thai basil... MING: Right.

And some cilantro, which you can chop and kind of add to that afterwards, okay?

MING: Excellent.

Okay, so now, again, you can see the lime leaves coming through there; we're going to add a couple more.

MING: Just a rough chop on the basil?

Yup, rough chop on everything, buddy.

MING: Love this.

So this is a very Southeast Asian-flavored dish.

Well, we have a restaurant in Bangkok now, and I've always loved Thai food.

I know you've always loved Thai food.

MING: Yup.

And when the weather gets nice, you know, we're drinking these cocktail, tiki cocktails.

I like to make this really kind of herbaceous, spicy, you know, type of food... MING: Right.

...that's great for summertime entertaining.

MING: I mean, look how flavorful this is going to be, right?

The garlic, the ginger, the lemongrass.

You can smell that from here.

MING: Oh, my God.

Okay, so see when everything is cold and how the fat just kind of grinds, and it doesn't turn, it doesn't melt or anything like that?

MING: Right, so important.

Okay.

MING: All right, so I got your basil.

Mint and cilantro, chop up?

Yeah.

You can go a little bit more, Ming, that would be great.

MING: More fine?

No, just a little bit more herbs.

MING: More herbs, got it.

You can't have enough herbs in this, in my opinion.

MING: I agree.

Okay, so I'm going to grind up a little bit more pork.

MING: And mint, as well, right?

Yup.

MING: Awesome.

'Cause if you can get a really fatty pork, you could add your own flavors and make your own breakfast sausage.

Yeah.

MING: Or patties, right?

It's so easy, Ming, and you can get great meat.

You can get pasture-raised... MING: Yeah.

You know, really good-quality meat.

A lot of people think that sausage... and all that gets a bad rap, but when you get some amazing pork... MING: Yep.

And you grind it yourself, I mean, sausage can be actually quite healthy, as long as you don't have too much fat.

MING: All right, so you're going to keep on grinding.

I'm going to keep on chopping.

We come back, we're going to have a fantastic, already mixed-up-together sausage.

Yup, all ready to... MING: Thai sausage.

Stick around.

Let's make some patties.

So all these herbs?

Throw them in, Ming.

MING: Nice.

Okay.

MING: This is going to be so, look at all the flavor going into this.

So much.

MING: All this mortar and pestle stuff.

Look at you, I love it, throwing all that flavor in there.

MING: Absolutely.

Okay, so, I'll throw in all this palm sugar, the muddled aromatics.

You want to throw that red curry paste in, too, Ming?

MING: Okay.

And fish sauce, also.

MING: Now, this is store-bought, which is not cheating, right?

We use this stuff.

It is not cheating.

It is so good.

MING: You want all of it?

Yeah.

And there's, like, you tell me I can only have six ingredients, there's, like, 30 ingredients just in the curry paste.

MING: There are 30 ingredients in the red curry.

So that's how I cheat.

MING: And spicy, it's a really good, flavorful...

Fish sauce, you might think this is a lot of fish sauce.

But we're not adding salt, we're not adding soy sauce.

So, again, you're going to need a lot of fish sauce, and we like that funk.

MING: Wow.

Okay.

MING: I'm going to tell you, that's a lot of fish sauce.

All those herbs, all right.

Now we're going to basically just mix this up.

I like using my hands, I'm sorry, guys, but... MING: That's why we have gloves.

All right.

MING: And I would imagine you could let this rest for a day or two days, even, to build flavor.

Yeah.

If you want an intense flavor, like when you go to Thailand, this is, like, man, it is, like, intense.

So you can let it marinate for a couple of days, easily.

Overnight would be just as good.

Or if you're tight on time, like we are today, you know, just an hour is what I'd recommend.

MING: You know it's going to taste good.

All that flavoring, come on.

MING: Just look at that.

All right, so then... MING: So just let it rest for an hour?

Let me throw that in for you.

Let it rest for an hour.

But hold on a second.

We still need a little bit more mixing in.

Okay, perfect.

MING: Cool, All right, I'll grab... Why don't you show us how to shuck some oysters?

So we'll let this rest, and we'll make an oyster mayo.

I love the thought of that.

Okay.

MING: So... All right, change my gloves.

MING: These are already shucked oysters, but Kenny is going to expertly show us how he shucks some oysters.

I'm really curious to see how you make an oyster mayo, because mayo is usually oil and egg, right?

Yeah, mayo is usually oil, egg, garlic, you know, sometimes, to make an aioli.

But all you need to make a mayo is a protein and a fat.

And a little acid, just to balance it out.

MING: You just want the yolk, I presume.

Yup, so just the yolks, if you want to throw it in there.

When you shuck, so what I like to do, Ming, when I... even my daughter knows how to shuck oysters, who's ten years old.

MING: Yeah.

So what I like to do is, you stick the point of the oyster knife in, and then you kind of pretend like you're riding a motorcycle.

A lot of people are like... (grunting) And they, like, push too hard.

MING: Okay.

All you have to do is put it in, and then see how I just twist my wrist like you're riding a motorcycle?

MING: So gentle.

And that's it, and then you just... MING: I ride a motorcycle like this.

I don't know how you ride a motorcycle.

I never heard that analogy-- I love that.

And then just throw it in here.

And the great thing about this, too, is, they don't have to look perfect.

MING: Right.

Because even if you hack them up, it doesn't matter.

You're throwing them in a blender anyway, okay?

So see how I put it in?

Put it in, twist your wrist.

MING: Yep.

And you hear it pop.

And that's it, once you hear the pop...

Although we were just discussing, that in France, they come in at the side, which is so hard to do.

I don't know how they do that.

I don't know how the hell they do that.

MING: I would think I'd cut myself.

They're so fast.

Man, these oysters are beautiful.

MING: Aren't they great?

Only the best ingredients over here.

MING: Smells like the... All right, let's throw it in.

Okay, so now, a couple of egg yolks.

MING: Yeah.

If you want to throw a little bit of mustard in there, too, because I know, speaking of France... MING: Yep.

You love Dijon.

I love Dijon.

MING: Oui, oui.

Okay.

MING: Cool.

A little chardonnay vinegar.

MING: Yeah.

For the acid.

And, again, you might think that's a lot of vinegar, but... MING: I do.

It's not too much for a mayo.

MING: Okay.

Okay, want to grind me some pepper, buddy?

MING: Yes, sir.

Even though we have oysters, you still need some salt.

Okay, all right.

And if you want to slide the oil over, we're going to just pop it right in.

So we're going to buzz this.

MING: He's a risk-taker.

Okay, go ahead, just a little at a time.

And believe it or not, this is going to make a mayo.

MING: I believe it.

Keep going, buddy, you can go faster.

MING: Yeah.

Seriously, I'd dump it all in, and then, boom, just pull it up.

And it's already emulsifying.

Not too fast, not too fast.

Okay, see how it's starting to thicken up now?

MING: Yeah.

Slow down, slow down.

See, Ming, you can't get cocky.

I know you like to get a little cocky here, but I like to be safe.

MING: (mouthing) Well, you can throw this in a banh mi, you can throw this on eggs in the morning.

And it will last for, like, a week, too.

It's so good.

Throw this on noodles.

MING: That's too bad, because this is enough oyster mayo for a decade.

(blender whirring) Keep going, buddy.

MING: People that make mayo together stay friends for life.

(laughing) MING: What happens if this breaks?

(laughing): We're done.

MING: We're done.

(blender stops) All right, so let's take a look.

So we're getting a little bit thin.

A blender, again, is also an option.

MING: Yup.

So you need a bigger cup?

Yeah, I think we're going to add a little bit more oil to this to thicken it up, so... MING: Try that.

Perfect, all right.

MING: Oh, yeah, it's all right.

It is, it's a nice, it's a very light mayo right now.

Yup.

(blender whirring) All right, Ming, keep going, buddy.

Right, see how it's starting to thicken up?

MING: Yeah.

All right.

You're going to see it at Toro and Uni, oyster sandwich.

Oh, yeah, Kenny O.

And we used kind of a neutral oil, like canola or grape-seed, because if you use E.V.O., it can be a little too intense for the oysters.

So we're pretty much there.

Now we'll just throw this in the fridge maybe for, like, ten minutes, just to chill it.

MING: Okay, all right.

We're going to take a quick break.

We're going to make some patties and get those cooking, and then we get to put this together, right?

Absolutely.

MING: Boom.

All right, Ming, so it's been about six minutes a side.

MING: Oh, God, that looks so good.

Nicely browned, you see with that palm sugar, how they kind of caramelized a little bit?

MING: Oh, dude, those look so good.

All right, so kind of... MING: And this is about a half of the sausage you made, right?

Yeah.

MING: We have another bowl of that.

We have a lot.

And if you're going to make sausage, you make sausage.

MING: Right.

You know, you want to make sure that... MING: What can I do here?

All right, how about three lettuce cups?

MING: Three lettuce cups, fantastic.

And with the lettuce cups, what we're going to do, we're going to put the sausage on the lettuce cup, and then we're going to put a chiffonade of ginger.

MING: All right.

A mint leaf, and a squeeze of...

If you want to squeeze some fresh lemon juice.

MING: Check.

Okay.

And I'll grab the oyster mayo.

MING: Awesome.

Oh, my God, this looks so good, Kenny.

Just a little lemon on top?

Yup, a little lemon.

See how our oyster mayo thickened up, so a nice dipping sauce.

MING: Oh, dude, this looks so good.

True surf and turf, Thai-style, buddy.

MING: Cacahuetes?

Yup.

MING: On the lettuce cup?

You can throw them on the lettuce cups.

MING: I love it.

Obviously optional, if you don't... Yeah, perfect.

MING: All right.

But before we get to eat, you have to be my sous.

Is that okay?

I'm doing oysters and sausage, too, but Chinese sausage and butter-poached oysters.

Oh, man, that sounds amazing.

MING: Stick around.

♪ ♪ MING: Kenny, I can't wait to try that dish, man.

It looks so good.

So I'm taking the same flavor profile of oysters and sausage, but I'm using lapchong, Chinese sausage, which you know, right?

Ah.

MING: You can buy this in...

Most Asian stores have it.

And we're going to make a lapchong salsa.

If you could do me a fine dice of bell pepper and fine dice of onion.

I'm going to do a butter-poached oyster, so... Nice!

MING: Going back to my old French days, we're going to make kind of a butter sauce.

So a bunch of minced shallots.

See, Ming, you love butter, man.

I don't care what you say.

MING: I do love butter.

You love butter.

MING: A couple of bay leaves, and then white wine.

So we're just going to put this on a medium heat, and you just want it to simmer, basically reduce almost all of the wine, then we're going to monter au beurre.

All right?

So as that's going, I'm going to do also fine dice of this Chinese sausage.

I like this butter-poached oysters.

Is that inspired by T.K.?

MING: That's Thomas Keller, for those that don't know what T.K.

stands for, um... Oh, my God, he does, like, six different steps, right?

I'm, like, "Okay, I'm not going to do six steps, because I actually don't have 25 cooks."

So I figured, "Okay, I'm going to just do a butter sauce and poach them in there," and it worked out great.

I remember back in the day, it was, Kenny and I were, were co-sous chefs, and Kenny was promoted to chef de cuisine at Silks.

And I remember you came to me.

He goes, "Hey, Ming, I'm going up to Napa or Healdsburg "to check out this guy Thomas Keller "who just opened this restaurant called French Laundry.

It's awesome, right?"

And I was, like, "That sounds great.

I'm going to go to Monterey with my girlfriend."

And, and he would go up to French Laundry, and you would just, you know, hang out there and talk to the chefs and talk food and...

I remember I would be, like, "Just give me a staff meal.

"If I can't get in, I'm fine.

Just give me the staff meal," you know?

MING: You told them that, right?

Yeah, it was, like, going to, you know, the pilgrimage.

It was just, like, so amazing, I mean... MING: I mean, he really is one of the best there is.

And you can just name the amount of chefs that he's inspired.

Oh, my gosh.

MING: I mean Grant Achatz, for one, off the top of my head.

I mean, all these guys-- Rosendale.

The best of the best.

MING: Yeah, I mean, there are so many chefs.

And you, too, Kenny.

One thing about Kenny, a lot of your chefs-- Jamie Bissonnette being your partner now, and one of the greatest chefs we have here in Boston-- it's amazing, He's already won, as well, the James Beard Best Northeast.

Yup, I've had a bunch of guys, actually.

Tony Moss... MING: Oh, yeah.

Greg Vernick in Philly won last year.

MING: How about your best pastry chef that is now a taco boy, Andrew?

Not Andrew, um... Alex, Alex Stupak.

MING: Yes, all right, so here's the lapchong.

So guys, what I'm going to do is just get in this a pan with a little bit of grape-seed oil.

I don't need a lot.

But what I'm really trying to go for is get them really kind of crispy.

And then I'm going to set this aside, Kenny, and then we're going to add your... ...your bell peppers and onions and make a lapchong salsa.

Okay, now some garlic, also.

MING: Yeah, garlic and ginger, too.

All right, so this I'm going to get to nice golden-brown.

I'm going to wait for this liquid to reduce.

It's going to take about five minutes.

When we come back, we're going to monter au beurre this butter sauce, and we're going to get some oysters in there.

Stick around.

All right, Kenny, so look at this.

Lapchong, nice and crispy, right?

Oh, it's like bacon.

MING: Yeah.

Bacon bits, I love it.

MING: All right, I'm going to give this to you, my friend.

Thank you.

MING: Go ahead and put your onions, your garlic, your ginger, and your bell pepper.

So that's going to be the base of the salsa.

Then here you can see, almost all the liquid's reduced, right?

I'm going, I'm going to go for another minute.

Okay, do you want some heat on that?

MING: Yeah, just a little, just a touch of salt and pepper, please, Kenny.

You got it, buddy.

MING: What I'm doing here...

So you can see how this is almost completely reduced, right, Kenny?

I like to leave a little... Sec, right?

MING: Yeah, sec, exactly.

Take out the bay leaf.

So you're cheating.

MING: How's that?

I used the handheld mixer to make my oyster mayo, but you're using a whisk.

You're going, like, old-school.

MING: I'm going old-school.

So, so, Kenny, get that, get a nice caramelization on that.

All right.

MING: So have you heard the story, that there are some people that put some heavy cream in first to make a butter sauce?

I've never done it, apparently that's... Well... MING: Cheating?

Yeah, cheating.

MING: Yeah, right?

So it's really... and it's a pretty low flame, guys.

You don't want a high flame at all.

Do you want me to add the butter while you're whisking?

MING: Yeah, sure.

Okay.

Just tell me when.

MING: Stop for now.

So you want to, kind of like Kenny did...

It's so funny, we're doing two techniques at one dining, right?

So you don't want to add too much butter at once.

And I went, I went really dark with the scallops, because I love...

Okay, I'll take another pat there.

It's like a béarnaise sauce-- I love that smell.

MING: Is it?

I know.

It's this reduced, reduced wine, so good.

All right, keep going, keep adding.

There you go.

All right, so, guys, we're going to do that.

All of this butter is going to go in.

It's going to take about five minutes.

This is going to be the butter-poaching emulsion.

It's thickening already, look at that.

MING: It's already thickened, right?

And this is what we're going to put the oysters in.

And then we plate it up with our lapchong salsa.

It's going to be almost as good as Kenny's dish.

Almost.

MING: Stick around-- almost.

All right, Kenny O., look at that.

Like old-school.

A little seasoning, salt and pepper.

Oh, that looks so good!

Why don't people cook like this anymore?

MING: Yeah, some do.

I love that.

MING: We have the same oysters.

These are a dozen shucked.

I'm going to take the liqueur...

Okay.

MING: Into our salsa.

I'll deglaze.

MING: The oysters into the butter.

The lapchong into the salsa.

Oh, man.

MING: Here we go, buddy, Surf and turf, buddy.

MING: We're literally just going to let these oysters heat up slowly in this butter, and because these oysters, of course, you can eat raw.

I just want to get a... just take the chill off, and boom.

So we're ready to plate this up.

All right, here we go, MING: Okay?

Take this over here.

All right.

Some bowls for you.

MING: Thank you.

Oysters.

MING: Very nice.

So just a little bit of watercress.

Man, you love watercress.

MING: I do.

So healthy, though, right?

MING: I've been eating it, you know, the most-consumed, the highest consumption of watercress is China, right, the Chinese.

What, stir-fried with garlic?

MING: Guess who the second country is?

France?

MING: England.

Really?

MING: Because of their sandwiches, right?

(laughing): Oh, they like smoked salmon tea sandwiches, stuff like that?

MING: So I like the butter sauce.

Look at those, how they just curl up, they firm up.

Still plump.

MING: Just firm up.

Just lightly poached, guys.

Man!

MING: Oh, this is good-- we're going to eat well.

You know what?

Because we can, I'm going to do five.

Perfect.

MING: Five for us each.

MING: Boom.

This is nice.

This is kind of like a New Orleans meets, like, China dish.

I love it.

Look at this, the watercress.

It's almost like oysters Rockefeller, but different, you know?

MING: Here's our Chinese sausage.

So here's my turf.

Do you want to squeeze a lemon on top, too?

MING: Please.

Okay.

MING: Awesome, perfect.

And then these great Chinese rice cakes, which we just fry up, just add a little texture.

Oh, crunchies!

I was wondering how you were going to incorporate that.

MING: Just like that.

(laughs): Oh, nice!

MING: All right.

Ming!

You've outdone yourself.

MING: Let's go eat.

And I just wiped lemon on your back.

MING: Thank you!

(both laughing) All righty, Kenny O., a little rosé from Côtes de Provence?

Called the St. Tropez peninsula.

It's perfect with the beurre blanc.

MING: Should be great.

It should go great with yours, as well.

All right, I'm going in.

So use your hands, right?

I'm going in.

Do you mind if I taste this first?

MING: Please.

I'm going to just dip.

Oh, man.

This crispy rice is, like, got my name all over it.

MING: Oh, my God.

Dude, this is like eating in Thailand, right?

Everything that he put into that, that lemongrass, the lime leaf, the garlic, the ginger, the shallots, freaking unbelievable, dude.

I'm double-dipping, sorry.

Dude, this is ridiculous.

I love that crunchy rice, the lapchong, the sweet and the salty of that.

All right.

I'm going around here, too.

MING: That is so good.

All right, hopefully we did well here.

Ming, I love you going back to your French roots, love it.

MING: Wow.

It all starts with two things.

You had pristine, organic pork belly and shoulder.

And the most beautiful oysters.

When you start with product like that, you can make great food.

Kind of like our children.

We make great children.

So to David and Henry, my boys.

Verveine and Luca.

MING: Who are the most adorable kids, who cook.

And the recent grad, David.

MING: The recent grad, that's right, to you, David.

Kenny's one of the best cooks on this planet, not just in Boston.

You're one of my best friends, so thank you for being back.

Thanks, buddy.

MING: And for all you, as always, thank you for watching, and peace and good eating.

Cheers.