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Video: Yum! Bobby, Giada create passion fruit sangria

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    >> oh. ignore the kale in my teeth. we're thrilled to be back inside studio 1 -a. we thought let's have a studio warming party. there's two people perfect for that. bobby flay and giada de laurentiis . what do you think?

    >> it looks fantastic. it's very homey.

    >> it's warm in here. it's beautiful.

    >> thank you.

    >> you brought us a house warming gift.

    >> yeah, we have gifts for you guys. it's important we bring a few snacks.

    >> they're individual. they're individually. so we'll start at the beginning here with kombucha for my man al.

    >> he looks it.

    >> it's good for you.

    >> a little birdie , someone close to you told us you like sunflower seeds .

    >> i am.

    >> and beef jerky .

    >> i put that in my bloody mary actually.

    >> that's all savannah.

    >> and you are the healthy one.

    >> i thought a lot about somebody by the way.

    >> this we thought was first and foremost for matt who is not here but you could all probably use some.

    >> makes a cocktail out of that.

    >> do you know who could make one? this man right here.

    >> let's make a cocktail right now.

    >> it's all about orange.

    >> we'll make a passion fruit sangr sangria. white wine , oranges, apples, something nice and crisp. as they say a table wine so to speak. i put blackberries in there for tartness and color.

    >> is there any other alcohol ever in a sangria?

    >> yeah, there's brandy. it just enhances it.

    >> can i see the brandy.

    >> yes.

    >> it's beautiful.

    >> and then simple syrup and then --

    >> drink it. go for it.

    >> look, he's going for it.

    >> okay.

    >> we just stir this up and then we have some glasses for everyone.

    >> wow.

    >> pour it over a little bit of ice.

    >> passion fruit juice you can buy anywhere.

    >> it's a nice flavor.

    >> it is.

    >> cheers.

    >> yummy.

    >> good morning.

    >> to our new studio.

    >> from the cocktails --

    >> let's get food.

    >> we stuck with orange, obviously in honor of our new space here. so i like to do sort of a combo. i like to do fruit with some me meat. so we have cantaloupe here. takes two seconds to make and then they are filling but they feel like a male. take bread, slice it, get in the oven and then i roasted a butternut squash which i love.

    >> i have been eating these all morning. they're amazing.

    >> a little salt and pepper and then a little bit of brown butter . get the butter nice and dark.

    >> is that slightly burnt butter.

    >> it is.

    >> so you have to be careful that it doesn't really burn.

    >> it's just plain butter.

    >> just butter melted in a pan.

    >> yeah.

    >> bobby, you can be my assistant.

    >> okay.

    >> come on al. come on.

    >> is that apple --

    >> apple puree. a little bit of ams in season right now, white wine , cider vinegar and brown sugar . cook it down for ten minutes.

    >> we're out of time.

    >> >> we are orange shrimp with mangos and red peppers .

    >> thank you so much.

    >> she has her chips over there.

    >> i know.

    >> don't touch my chips.

TODAY recipes
updated 9/13/2013 5:58:44 PM ET 2013-09-13T21:58:44

Recipe: Grilled shrimp skewers with 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 minutes

Your grill, heated to high for quick direct grilling

Serving Size

Makes 8 to 10 servings

Recipe: Butternut squash and apple crostini

  • 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.

Serving Size

Makes about 20 crostini

Recipe: Passion fruit sangria

  • 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.

Serving Size

Makes about 12 cups

Recipe: Prosciutto-wrapped cantaloupe

  • 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.

Serving Size

Makes 6 to 8 servings

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