For generations, The TODAY Show has been a go-to for news, entertainment, and other topics for so many people around the country. Many of their episodes include a FOOD segment where a popular chef demonstrates a recipe for the anchors and the viewing audience. The following are the recipes that were featured in honor of the holiday weekend!
This adults-only drink recipe offers delicious flavors brought on by the sangria and the fresh fruit added to it.
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 pound fresh strawberries, hulled and sliced into bite-sized pieces (about 2 to 3 cups)
• 1 cup berry-flavored vodka
• ¼ cup Elderflower Liqueur
• 1 (750 mL) bottle of white wine (I like to use Sauvignon Blanc)
• ½ to 1 cup white grape juice or 3 tablespoons honey/agave (optional)
• 1 can (12 ounces)berry-flavored sparkling water
• Ice for serving
- In a large bowl, add the berries and mix to combine. Reserve 1 cup for garnish before serving.
- In a very large pitcher, add the mixed berries, vodka, liqueur, wine, and optional grape juice (or honey), if using. Stir gently to mix and allow to sit in the fridge for 1 hour or up to 8 hours. As this sits the color will change to a slight pink or purplish hue depending on the berries used.
- Right before serving, add the sparkling water into the pitcher and pour into glasses over ice. Garnish each glass with reserved fresh berries. Cheers!
Joy Bauer’s Summer Shrimp Boil
This shrimp boil is an easy recipe for even beginner chefs to execute. The hard part will be knowing not to over or undercook your shrimp!
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 (12-ounce) bottles beer, preferably dark
- 2 cups of water
- 2 to 3 tablespoons Old Bay seasoning
- 1/2 tablespoon black peppercorns
- 3 bay leaves
- 2 pounds shell-on shrimp, medium or large
- 3 lemons, halved
- In a large pot, add all ingredients (except shrimp) and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 5-8 minutes.
- Bring back up to a full boil, add the shrimp
Giada’s Red, White, and Blue Salad
Summertime means deliciously fresh, in-season ingredients as demonstrated by the following recipe.
- 1 tablespoon sugar
- 1/4 cup champagne vinegar
- 1/4 cup water
- 1 teaspoon kosher salt
- 1/2 English cucumber, peeled and diced (about 1 cup)
- 1 tablespoon champagne vinegar
- 1 teaspoon whole-grain mustard
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 2 heads radicchio, chopped
- 1 curly endive or frisee, chopped
- 1½ cups red grapes halved
- 1 cup blueberries
- 1/2 cup chopped roasted and salted pistachios
- 1/2 cup crumbled gorgonzola Picante
For the quick pickle:
- In a small saucepan, combine the sugar, vinegar, water, and salt. Bring to a simmer over medium heat. Remove from the heat and allow to cool for 5 minutes. Place the cucumbers in a small bowl. Pour the brine over the cucumbers and allow to sit at room temperature for 30 minutes.
For the salad:
- Meanwhile in a large bowl, whisk together the vinegar, mustard, olive oil, and salt. Add the radicchio, endive, grapes, and blueberries. Toss well to coat. Drain the cucumber and sprinkle over the top along with the pistachios and gorgonzola Picante. Toss one last time and serve.