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Video: Meatless savories for Good Friday

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    that lady?

    >>> it is time to head into "today's kitchen." we are "gettin' saucy."

    >> ryan is creating some menus right from her restaurant.

    >> it's an acronym for my family.

    >> and in new jersey.

    >> in montclair. two different restaurants.

    >> a darling town.

    >> hello, darling. what are we cooking up today?

    >> crab-stuffed mushrooms.

    >> pikitoe is from new england out of the atlantic, sweet crab, and some lump crab meat .

    >> chesapeake bay .

    >> so a bunch of crab meat .

    >> an egg, some herbs. i like a nice mix of herbs, chives, parsley, basil, some mustard for a little spice.

    >> is that regular or dijon.

    >> dijon.

    >> see, you thought you could slide that by us. we have a raw egg in there, this is not cooked?

    >> it is going to be cooked.

    >> i get a little nervous.

    >> we have our crab meat already mixed. these are crimini mushrooms.

    >> i like that it's not mayonnai mayonnaise-y.

    >> it's not, some bread crumbs , and then olive oim.

    >> you soak it, ryan.

    >> it slows down the process of the bread so that it doesn't burn. let's move over here. with the magic of tv, we already have the mushrooms already done.

    >> these look delicious, roasted at about 375 for about 20 minutes .

    >> that's quick.

    >> a nice rocket/arugula salad, which is my favorite salad to serve with crabmeat.

    >> that's the most delicious thing you have ever tasted. hoda, you're going to love this.

    >> oh, my gosh.

    >> really good.

    >> we have some tomatoes, capers, olives and a wheel lot of love. we have a shellfish chowder, which is mussels, clams, shrimp, a whole bunch of vegetables.

    >> are these two difficult to cook?

    >> no, very easy to cook. i love serving this, because shellfish i think probably has the most flavor out of all fish in the world, and we also have our drink, a signature drink.

    >> tell us about that. we had a sip on the air, but we didn't describe what's going on there.

    >> my new restaurant, barcara has outdoor seating in about three weeks. i wanted to create a drink that's really refreshing, some people will want to sit --

    >> we'll give it a second chance. i wasn't expecting the cayenne pepper thing. second time around it's much better, this is really good.

    >> we have some sour mix , tequila, and some lime juice and cucumber juice.

    >> it's not sweet, it's got a little bite. it's good.

    >> that's very good.

    >> the cayenne salt has a balance.

    >> you have a 4 1/2-year-old son.

    >> vincent.

    >> who, by the way, is represented on his arm.

    >> max lucado had this book, and it's signed. why don't you give it to your boy.

    >> thank you.

    >> may i have another?

    >> get in there.

    >> i know it has a few bread crumbs .

    >> it's a dusting.

    >>> we'll be back with more of "today" on nbc .

    >>> we do want to identify joann , the person responsible for

TODAY recipes
updated 4/2/2010 11:44:57 AM ET 2010-04-02T15:44:57

Recipe: Peekytoe crab-stuffed cremini mushrooms

  • 15 large cremini mushrooms (destemmed)
  • 1/2 pound peekytoe crab (dried on paper towels)
  • 1/2 pound lump crab (dried on paper towels)
  • 1/2 cup of ground panko breadcrumbs
  • 1 teaspoon of mayonaise
  • 1 teaspoon of mustard
  • 1 tablespoon of chopped herbs (parsley, basil, chives)
  • 1 egg
  • Salt and pepper
  • Extra-virgin olive oil

Preheat oven to 375 degrees.

In a large mixing bowl fold crab, mayo, mustard, herbs, salt, pepper and egg together lightly to keep the crab from breaking too much.

Place mushrooms cap size down and drizzle olive oil  on mushrooms. Season with salt and pepper. Place 1 tablespoon of crab filling in each mushroom and pack lightly. Then sprinkle breadcrumbs on top of the crab. Drizzle olive oil over breadcrumbs and place in oven for 20 min.

Serve hot.

Recipe: Shellfish chowder

  • 1 cup of mirepoix (small dice of carrots, onions, celery)
  • 1/4 cup of small dice of fennel
  • 1/2 cup of diced potatoes
  • 1 tablespoon of chopped garlic
  • 1/4 cup of basil julienne
  • 6 little neck clams
  • 6 mussels
  • 4 black tiger shrimp
  • 1/4 cup of peekytoe crabmeat
  • 1 cup of white wine
  • 1 cup of brandy
  • 1/2 cup of heavy cream
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of cumin (ground)
  • 1/4 teaspoon of cayenne (ground)
  • 1/4 teaspoon of fennel seeds (ground)

Place all spices in a saute pan and toast on medium for 4 min., constantly moving the pan around.

Set aside on a plate and when the spices cool down, grind in a coffee grinder.

Place oil and butter in a large sauce pot on high heat. When the butter begins to foam add mirepoix and fennel in and sweat on medium heat for ten minutes.

Then add spice mixture, potatoes, garlic, clams, mussels and shrimp.

Deglaze with wine and brandy and cover.

When clams begin to open add cream and cook on low for five min. Then add crab and basil.


Serve with toasted bruschetta.

Recipe: Mediterranean bronzini Livornese style

  • 4 bronzini filets
  • 2 cups of diced canned plum tomatoes
  • 1/2 cup of sliced kalamata olives
  • 1/4 cup of chopped capers
  • 1 tablespoon of chopped parsley
  • 1 tablespoon of chopped garlic
  • 1 cup of white wine
  • 1/2 cup of diced shallots
  • Olive oil
  • Unsalted butter
  • Salt and pepper

Place a medium sauce pot on the stove on med heat with 2 tablespoons of olive oil and 1 tablespoon of butter. When the butter begins to foam add your shallots and sweat for a few minutes.

Add your garlic and let cook 5-10 seconds without getting brown.

Deglaze with white wine and reduce by half. Add tomatoes, olives and capers and lower heat to a simmer for 5-10 min. Check seasoning, most likely only need black pepper because the olives and capers will provide the salt. Add parsley right before serving over fish.

Recipe: Cucumber margarita with cayenne salt

  • 1 cucumber
  • 1/2 cup of water
  • 2 oz of sauza hornitos
  • 2 oz of cucumber water
  • 1 oz of sour mix
  • 1 oz of lime juice

Slice cucumber and place in food processor with the water. Blend for 1 minute and pass through a fine sieve.

Mix in a shaker with ice and pour in a highball glass with cayenne salt rim.


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