Bobby and Giada make sangria, squash crostini, more
Yum! Bobby, Giada create passion fruit sangriaPlay Video
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To welcome the TODAY team to their brand-new studio and Orange Room digital space, Bobby Flay and Giada de Laurentiis threw a housewarming party with delicious hors d'oeuvres! Here, they share their recipes for passion fruit sangria, butternut squash and apple crostini, prosciutto-wrapped cantaloupe, and grilled shrimp skewers with a mango red chile glaze.
For the shrimp:
- 1 pound shrimp (21 to 24 count), shelled and deveined, tails left on
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper to taste
For the glaze:
- 2 tablespoons canola oil
- 2 tablespoons fresh ginger, peeled and finely grated
- 2 cloves fresh garlic, finely minced
- 2 large, ripe mangos, flesh only, medium dice, approximately 1 1/2 cups
- 2 tablespoons honey
- Kosher salt and freshly ground black pepper
- 2 tablespoons gochujang, Korean red chile paste
- Fresh cilantro, for garnish, optional
For the glaze: Heat canola oil in a medium saucepan on medium heat. Add ginger, garlic and mango and sweat, stirring occasionally as to not brown the mixture, for approximately 15 minutes until everything is soft and broken down.Add honey, some salt and pepper to taste (go a little light because the Korean chile paste you are going to be using in this recipe is a bit salty), and cook for an additional 5 minutes for flavors to meld.Let mixture cool slightly and transfer to a blender. Carefully pulse and blend mixture until pureed smooth. Note: If mixture seems too thick, add water, a tablespoon at a time, until the right consistency is met.Transfer the puree to a bowl and add the gochujang, mix thoroughly to combine. Adjust seasoning if necessary.Pour into dipping sauce vessel, reserving some to be used to brush on the shrimp during cooking.For the shrimp:Thread a shrimp on 2 skewers, so it lies flat. Add another shrimp onto that same double skewer, lining them up so tails are on same side. Repeat process so each double skewer has 2 shrimps.Brush shrimp on both sides with oil and season with salt and pepper.Grill shrimp for approximately 1 1/2 to 2 minutes and flip. Brush them with some of the Mango Red Chile Glaze, cooking them for an additional minute or 2. Remove, garnish with cilantro if desired and serve with reserved dipping sauce on the side.
You will need:6-inch wooden skewers, soaked in cold water for at least 15 minutesYour grill, heated to high for quick direct grilling
For the squash:
- 2 pounds butternut squash, peeled and cut into 1/2-inch dice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper or red pepper flakes
- 2 tbsp. apple cider vinegar
- 1/4 cup unsalted butter
- 1 tablespoon chopped sage
For the apple spread:
- 1/2 cup white wine
- 2 tablespoons light brown sugar
- 1 teaspoon finely diced lemon zest
- 2 1/2 cups peeled and diced pink lady apples or other firm eating apple
- 1/2 teaspoon kosher salt
- 1 teaspoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1 cup fresh ricotta cheese
- 20 crostini, from a baguette
Preheat the oven to 375 degrees.In a bowl, toss the squash with the olive oil, salt and cayenne pepper. Spread the squash on a baking sheet and place in the preheated oven. Roast for 25 minutes or until tender and golden around the edges. Remove from the oven and immediately place in another bowl and toss gently with the 2 tablespoons cider vinegar. Set aside to cool to room temperature.While the squash is roasting, place the white wine, brown sugar and lemon zest in a medium sauce pan. Bring to a simmer and allow to simmer over medium heat for about 5 minutes. Add the diced apple and salt. Stir and then cover and simmer for 10 minutes over medium heat. Place the cooked apple mixture in a food processor along with the mustard and olive oil. Puree until almost smooth. Set aside.In a small sauté pan, melt the butter over medium heat. Allow the butter to keep cooking until the butter solids start to brown and there is a nutty aroma. Remove from the heat and add the chopped sage. Stir until the bubbling subsides. Pour over the squash and toss to coat. To assemble, smear 1 1/2 teaspoons of the apple spread on each of the crostini. Place 2 teaspoons of the fresh ricotta on top of the spread followed by a tablespoon of the squash mixture. Serve the crostini at room temperature.
- 2 bottles dry white wine
- 3/4 cup brandy
- 1/2 cup Triple Sec
- 3/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves and is cool)
- 3/4 cup passion fruit puree
- 2 cups fresh orange juice
- 3 oranges, sliced into thin rounds
- 3 green apples, cored and sliced thinly
- 2 lemons, sliced into thin rounds
- 1 cup blackberries, washed and sliced in 1/2
Combine all ingredients in a large pitcher. Cover and refrigerate for 2 hours or up to 2 days. Serve over ice with pieces of the fruit.
- 1 cantaloupe melon
- 12 to 16 slices prosciutto
Peel the cantaloupe by cutting off the ends and standing it on one of the flat sides. Run your knife down along the flesh of the melon, removing the skin. Halve the cantaloupe and scoop out the seeds. Slice the cantaloupe into 1/2-inch semicircle wedges. Wrap a slice of prosciutto around each wedge. Serve chilled or at room temperature.