#WineandspicE: A DELICOUS Heirloom Tomato Carpaccio for Summer!

This episode was something, wow. Lucky was in it. I was excited. I never experienced the smell these flavors and tasted it all together. This is crazy. >> [music] [music] >> What do you [music] think? >> So, how about you? I work in June. >> [laughter] >> But when I come home from work, the weather is nice. It's still sunny outside. We have time to enjoy some good stuff, some good colorful, vibrant food, and some nice, light food, and let's try something new. So, today what we're doing is we're going to break down carpaccio. And what I mean by break down is we're going to do three different types of carpaccios, Mursi. And we're going to break it down into appetizer, main course, and dessert. >> Carpaccio is only with meat, or it could be carpaccio of fish. What is the word carpaccio? >> So, that's very interesting. Carpaccio actually is the name of a painter. So, basically if we want to go back in history a little bit, in 1950, there was a restaurant that was There was a chef in a restaurant that he made carpaccio for a certain client that needed to eat raw beef. She That was her dietary needs. >> Okay. >> And when the color of the raw beef resembled like we have now Picasso, he resembled a very famous painter that his name was carpaccio. >> knew that. >> And this was the red color that he was famous for. So, they called the dish carpaccio, but it started with beef. But today, like you'll see later in this video, you can do it with tuna, salmon, beef, and even vegetarian options, which we're going to have some fun with. This we made 2 years ago. >> [music] >> And I wanted everybody to enjoy it, so we lowered the price to $24.99 to really introduce people what Pep Not is. Mafi? It's been a cool winter. It's a hot summer. Wow. It's funny, but the first thing that comes to mind is yellow Laffy Taffy, the banana Laffy Taffy. >> I like that. >> It's like like but cold. >> Yeah, cold and bubbly. And refreshing. >> So, you put it in the fridge. >> [laughter] >> Like you put the Laffy Taffy in the fridge. >> Also, the lemon zest, no? >> That's very nice. >> You all know how much me and Mafi love [music] tomatoes. >> Especially when we put some spice and oil on them. So, that's what we're going to do. We're just going to cut it nice and thin. Look at that beautiful tomato. Gorgeous. We'll try to cut it as thin as we can. So, if cutting a whole tomato that size, you know, you're afraid with the knife, cut it in half. It's carpaccio. It's going to go on whatever you eat it. Don't be afraid of it. So, get a flat side, so you know, and then just put it down. Tomatoes are so nice. They're such They're so good. They're so sweet and have so much flavor. And it's it's a lot like like a blank canvas, you know, they have you add on the addings that we're going to add on to it and it [singing] takes [music] it on so well. >> So, also with tomatoes, even a not the best juicy tomato, it's still a tomato. >> [music] >> And you can you can have different types of tomatoes on a carpaccio plate. You can do like heirloom tomatoes, beef tomatoes, and plum tomatoes, different colors, and cherries, and you can you can go to town on it and have fun with it, you know? >> Uptown or downtown? >> Any town. >> I'll go to town with this. >> Cutting is also very much into the texture when you take it into your mouth when you're eating something. When something is diced nicely, you have a Israeli salad that was somebody diced it perfectly and it was you know it's pretty you taste that, you feel it in the energy when you're eating it versus somebody put it through the slab and just slab the cucumber and didn't care about it and then now it's big chunks of >> Get some soggy peppers out of the fridge. >> It's it's [music] it's a different thing. So, cutting is not just to be able to fit it into your mouth for the physical size. It has a big effect on when the people eat it. >> Taste the tomato, you'll see. These are just perfect. >> Oh, wow, that's sweet. >> Yeah. >> Something that goes really nice with tomatoes is onion. Like a great tomato onion salad and a shallot fits that cue real perfect. It has the sweetness, the spiciness, the crunch of an onion, but it also has a lot of hints of garlic. And we're going to also try to get nice little round crunchy because every dish you want to have some you want to have some sweet, some salt, some mushy, some savory, and you want to have that crunch factor also and shallots helps a lot in that aspect. So, what we're going to do is we're going to take one of these shallots >> [music] >> just like that. Whole. And we're going to cut some fine rings. But you do you. Don't be afraid to try to cut it thinner. If it doesn't come out, it's fine. But what the end result you're looking for is this. >> [music] >> Right there. Rings like that. It's [music] going to be on our carpaccio. So, for a final cutting product for this dish, I got some fresh delicious basilico, some basil. Now, these are checked and cleaned and all the above. What you want to do is you want to roll it up like a rug or like a cigar. Then, we cut it. You get beautiful It's called chiffonade. Like sprigs, little sprigs of delicious basil. Just like that. Voilà. Let's plate it up. We grab ourselves another plate. Now, we're just going to make layers. There's no pattern, there's no rules, there's no regulations. You do you. You lay it out as you feel. Let your hands guide you. If you have different colors, that would be >> [music] >> also really nice. Now, we're going to add on some of our little cherry or vine tomatoes for contrast and sweetness. And that's our nice rings of shallots. These are going to give, like I said, they're going to bring also like that onion crunch and they're going to give also that garlicky nice flavor. Now, we're going to go with our good old friend. And you know this, that tomatoes and olive oil and some pinch three season blend are very close friends. Sitting wine, everything to me is brand new. The carpaccio, the story behind it, the easy really not hard way to make it. >> It's a little bit like a like a art class. You bring out your little crayons and your coloring book, your adult one, and you're making you're coloring a page in a coloring book. >> painting with wine. >> Painting with wine, with food, with spices. >> We're going to season it with a three seasons blend from Pinch. Want some of that salt, [music] pepper, garlic powder, just over the top like that. Tuscanini balsamic vinegar. It's a really good balsamic vinegar. Don't buy something that you don't trust. And then >> First of all, Hidden Gem Chardonnay, whoever tried it, in my opinion, is the best Chardonnay from California. We don't have a lot. We're not going to have it the next few years, so it's not something I'm looking to promote. I'm drinking it myself. One out of three chablis them. I'm in love with it and I'll explain you why. It's not very buttery. So, it has that mineral, you'll see. And the reason why I paired it up with this, I'm not really sure. It's hot, it's June. I saw what concoction you did over there. I had it in the fridge and I figured if you can throw all these things together, the Chardonnay will pair somehow, somewhere in the middle. >> With one of these ingredients >> Exactly. The worst case scenario, we'll open another one if Mejito uh it doesn't pair, but this Chardonnay is eaten on its own. >> Nice. >> Try it. >> That is going to be delicious. >> Yeah? >> With what we're going to start with, our appetizer, tomato carpaccio. >> What's that, then? Ali. >> So, we have some delicious parchment crisps from Tuscanini. This one actually She the rosemary in it. >> Okay. >> And we have some everything we share that I didn't really post up so much. >> So what do we do? >> perfect. Grab a fork and go go to town. Try to get as much of all the condiments that you can to get a real nice round flavor. So cherry tomato. >> It's a kiddish. >> So it's like a >> You know what the amazing thing about a kiddish is? So from the kitchen perspective, you prepare for a kiddish. You prepare for hours and hours and hours and within 30 minutes it is uh boom, everything's gone. Keep on talking. >> So let's do this. Let's do this. What were you saying? Wow. >> The point is not to know what you're tasting. The point is to taste the whole thing together. The balsamic is there. The onions. >> Wow. >> It's light, refreshing. And you're going to want to try this. And what makes us helps us come back and do this time and time and again is the feedback, the comments, the sharing, and even coming over to us in the street and saying that uh you know, I made this I made this dish. We love the videos. And if you're a brand out there that you want to use your product in these videos, we can make something crazy for that. >> And don't be shy. If you're a small brand, we will support you. We love healthy, authentic, small, interesting brands. Reach out to us. You can reach out to Mechy or to me. I think my number is out there. 347-228-0910. Or if you see Ari on the street, he can >> The more you share, the more you like, the more they can do. >> [music] [music]