Today’s Kitchen: Throwing a Tapas Party
NBC ID: AR524D8YXS | Media Type: Aired Show | Air Date(s): 06/08/2012Transcript
Event Location(s): New York | Description: Insert graphic of cookbook “Hero Food” by chef Seamus Mullen. In an interview with Gifford and Kotb, Mullen hands Gifford and Kotb each a glass of sangria. Mullen notes the ingredients for lamb marinade as he and Gifford mix the ingredients in a bowl. Mullen skewers cubes of lamb and Gifford pours the marinade over the lambs. Mullen notes the cooking time for the lamb on the grill. Mullen notes the ingredients for the salt-baked carrots and beets. Carrots and beets seen on a platter. Mullen places the carrots and beets in the salt mixture and notes the cooking time in the oven. Mullen removes a cook beet from the pan and peels it. Mullen displays corn and crab salad on toast and fresh ricotta with shaved peaches and pistachios. GFX: Supers “Grilled Marinated Lamb: Lamb Top Round or Lamb Lion, Spice Blend, Olive Oil, Kosher Salt, Garlic, Lemon, Mint, Flat Leaf Parsley, Maldon Salt/Sel Gris, Skewers, Extra Virgin Olive Oil”. GFX: Supers “Salt-Baked Carrots and Beets: Kosher Salt, Pink Peppercorns, Rosemary, Carrots, Lemon, Black Peppercorns, Thyme, Beets”.