1. Headline
  1. Headline

Video: Be the ultimate host with these holiday recipes

  1. Closed captioning of: Be the ultimate host with these holiday recipes

    >>> this morning in today's holiday kitchen, a delicious and festive holiday cocktail bash for your family and friends.

    >> he is a chef in boston and put together an easy menu that's a step above the ordinary. good morning. good to see you.

    >> thank you for having me here. this is fantastic. in restaurants we do all sort of stuff but this is something i would do at home. nice and easy with the ingredients you can find at the store.

    >> all right. because people are coming over.

    >> sirloin tips and grilled avocado. a nice quick rub with paprika. very easy.

    >> durge it in.

    >> dump it all in and sir that up. you can do it on skewers which is a main dish like this. something simple that we put on toast and go out here.

    >> how long are you going to grill these for?

    >> well, usually i would say three or four minutes on each side. let them rest for a few minutes. that way they stay nice and juicy and rare like this. it's ease stoi do.

    >> what kind of toast are you use something.

    >> this is country bread but you can use whatever it is to find. rye toast.

    >> looks beautiful.

    >> fantastic.

    >> little pears back here.

    >> what we're doing here is just pear, we're going to put it here and roll it up nice and easy. you pick it up and it's all there together.

    >> you have a little dip here?

    >> we'll have a quick dinner. a little lemon juice . stir it in for me. there you go. faster, faster. a little rice vinegar and while you're stirring we're going to do a little olive oil . how's that?

    >> fantastic, right?

    >> pretty easy to fine.

    >> i'm always a big fan of bacon or any really good ham.

    >> now you're talking.

    >> so we just maybe do a little drizzle of this on there. really simple. this adds a little zest and spice.

    >> mustard kicks it up a little bit.

    >> absolutely.

    >> and to make it so much a dull vegetable plate.

    >> i wanted to take ingredients that you can find and just gussy them up a little bit. simple greek yogurt that we added curry powder and lime juice to makes it really delicious. we have humus you can buy but then i added more chili and paprika and onion powder and you can't have a cocktail party without a cocktail.

    >> so what do you add --

    >> here we have something a little new england inspired. we have maple in there. cider. and we're going to add a little bubbly in there.

    >> what's your position on pigs in a blanket ? do you like a pig in a blanket ?

    >> i like anything with the word pig in it.

    >> it's not a party until they bring that out.

    >> that's my kind of party.

    >> go see tony up in boston at his great restaurants. we're back in a moment. this is "today" on nbc.

TODAY recipes
updated 11/27/2013 4:55:31 PM ET 2013-11-27T21:55:31

Recipe: "Through the woods" cocktail

  • 1/8 oz maple syrup
  • 1/4 oz Hiram Walker "Original Cinn" Cinnamon Schnapps (Becherovka if possible)
  • 1 1/2 oz mulled cider
  • Top with sparkling wine

Mix ingredients together.

Recipe: Mediterranean spiced hummus

  • 2 cups prepared hummus
  • 1/2 tsp ground garlic
  • 1/2 tsp ground ginger
  • 1/2 tsp ground onion powder
  • 1/2 tsp sweet paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp red wine vinegar
  • 1/2 tsp fresh lemon juice
  • Extra-virgin olive oil

Mix all ingredients together and drizzle the EVOO on top.

Serve with fresh crudité vegetables (carrots, celery, radishes, cauliflower, cucumbers).

Recipe: Prosciutto-wrapped pears, miso and mustard vinaigrette

  • 4 semi-ripe pears (Anjou, Comice, Forelle), but into 1/4-inch slices
  • 1/2 lb prosciutto thinly sliced (may sub other good quality, salted ham)
  • For the vinaigrette:
  • 3 tbsp. Dijon-style mustard
  • 2 tbsp. rice vinegar
  • 1 tbsp. lemon juice
  • 2 tbsp. yellow miso (may omit if not available)
  • 1 cup EVOO

To make the vinaigrette:

In a bowl mix together the mustard, vinegar, lemon juice and miso.

Gradually stir in the EVOO.

Wrap the pear slices with some prosciutto.

Drizzle the vinaigrette on top and serve.

Recipe: Sirloin kebabs

  • 2 lb. sirloin tips, cut into 1.5-inch pieces
  • For spice rub:
  • 2 tsp dried onion powder
  • 1 tsp dried garlic powder
  • 2 tsp sweet paprika (or sweet chile powder)
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 2 tbsp chopped fresh parsley (may sub dried but then use only 1 tblsp)
  • 4 tbsp extra-virgin olive oil
  • 2 avocados, cut into 1.5-inch pieces
  • 2 limes

Rub sirloin with spices. Alternately place the meat and avocado pieces onto kebab skewers.

Grill over a hot fire until medium rare, approximately 5 minutes.

Slice the meat and serve on grilled toast with avocado.

Squeeze fresh lime juice on top and serve.

Recipe: Curry yogurt dip

  • 2 cups Greek yogurt (or other thick yogurt)
  • 2 tbsp. yellow curry powder
  • 2 tbsp fresh lime juice
  • 1 tsp kosher salt

Mix ingredients and serve with fresh crudité vegetables (carrots, celery, radishes, cauliflower, cucumbers).

Discuss: What did you think of this recipe?

How many stars would you give the dish? If you made changes, tell us how you customized it.

Discussion comments