#WineandspicE: The Mega Club Purim Sando

[music] I'm in my happy place. >> Start cooking so I can continue drinking. >> Let's party. Beat them. Porm, whatever you call it, it's a happy time. >> Yes, >> it's an exciting time. And there's a lot of wine time. So with wine, like Moy always puts out his videos before, Petum, you have to eat, right? You have to layer it. So not to get >> It's not about the food. So I'm not going to pair up which wine goes with what food. You do whatever you want, but you have to eat a lot and drink a lot of water, >> right? And bread is like a sponge. So it's going to sponge up and it's going to help you stay nice and tipsy throughout the day. That is the only time we say eat more bread. Right. So, we're going to be making a what is that? What was that? 2 ft 4t long sub for your pedum table. Even though it sounds simple, but at the end of the day, when you put this out on your table, you'll see. You'll see. So, Moi, we're making now a topping for our sandwich. You know, like there's coleslaw, sauerkraut, a pickley thing. I wanted to make something pumme, right? Pum. We eat halypes, stuffed cabbage. So, we're going to be making a version of, for those who don't know, croil, something like that. So, we're going to be making a version of stuffed cabbage, but as a topping without the meat, cuz the meat's going to be in the sandwich. Let's go. We need a name for that. >> For what? For this dish. >> Cabbage. Uh >> deconstructed meatless stuff cabbage topping. It's >> too complicated to have eaten. [snorts] >> The cabbage that you eat cuz usually the olive get cold or you're drunk by then and nobody's eating it and it ends up on the ceiling somehow by >> this because it's in the sandwich already. Let me get some more oil in there. Because it's in the sandwich, it's going to add delicious halupchure vibes to our sandwich. Okay. >> Halipture vibe. >> Halchure vibe. I think that's the name for it. Now, we're not looking to cook the onions till they're caramelized. We still want some bite on the onions and the cabbage. So, in we go. One onion, small dice. We're going to let this go for 2, three minutes till it's just translucent. Then we're going to go in with cabbage and we'll take it from there. In the meantime, let's head back to the workstation. Let's cut up some baguettes. A good bread knife always comes in handy. Now, we're going to cut these into small sandwich parts. Anyways, so that's why you pick up two of these. And at the end, you'll see we're going to make one long one. We're going to cut off the edges. This is uh we shouldn't forget what we learned, right? Yeah. >> Watch your fingers. [music] A I'm ready to eat. [music] Beautiful baguettes. All right. So, like we said, Moi, we're going to do two different shmears. we're going to do for the top and for the bottom. So, one side we're going to do is going to be an olive oil and garlic chim churi oil. By the way, if you can't find the oil, message me there. You have my email, phone number 3472280910. You can walk into any of my stores, ask anybody that knows me, can you reach out to Moshim man? I want to get the oil and we'll hook you up. And the same is with the same as with the pinched spices. If you can't find it, call Mushima. [laughter] I'll help you. >> All right, we're doing a lot of bread. So, we're going to do a lot of dressing, but look at the color of that. Look at that beautiful, gorgeous colored olive oil. That's the money shot. All right. We're going to go in that's I would say about a/4 of a cup of olive oil. Go in with some a tablespoon and a half of garlic. You know why this is called garlic? >> No. >> Cuz it's garlic in a jar. So they call it garlic. >> For real. >> That's what the world that's what the world calls it. Garlic. >> Okay. >> It's a lazy version, but sometimes some fresh kosher check parsley. going a nice bunch of that and some pinched cherry chimmy blend to add all that extra flavor that we're looking for. And this is going to be so nice with all those meats. Let's give it a nice mix. 30 seconds done. Let's head back to the onions. Let's check up on that. >> How long do you want to fry the onions until brown? >> That's it. That's it. Oh, I wanted a little color on them, but not much corn. So, >> because now we're going to start adding in. So, a little more olive oil. >> My stomach already knows when Mackie does this that he's in for something great. And without mentioning names, I found this brand in the store, a high brand, but it's not shredded into tiny pieces. I like it. So brands out there that are making shredded cabbage in the store, make it a little bigger. It's just an adjustment. >> Any brand, reach out to us because we would love to work with you guys. >> Yeah, I think we make good food. That's what the people say. >> I know you do. >> So, we're going to fill this up with cabbage. The thing is cabbage is so much water that it's going to shrink down. Love, you're not afraid and you're just like, "No, because this is still cold." We're going to add some three seasons blend from pinch, which is the salt, pepper, and garlic. And the salt in here is going to help pull out the water from the cabbage, which is going to help it be faster. Leave it for a few minutes, and then we'll come and we'll toss it. Now, let's go make another dressing, shall we? All right, let's get this out of the way. Almost done, Moishi. This is [laughter] amazing. This is great. Ready for the second dressing? Let's do this. So, this dressing is like a Russian dressing, but we made a lot of Russian dressings here. So, this is called a deli dressing. We got a lot of baguette to cover. So, we're going to go a little big. All right. That's about eh two cups of mayo. Ketchup. 1/4 of a cup of ketchup. Always shake your mustard. You know what happens when you don't shake a mustard? You got mustard juice. We're going to go lighter on the mustard. We're going to go about two tablespoons. We can always add. You can never take it off. Some honey. We'll go the same amount. 2 tablespoons honey mustard Sriracha. This is something you don't want to leave out from the recipe because this gives it that. Before we taste, before we do anything else, we're multitasking today. Let's go back and check on our cabbage. Move it around a little bit. Let the top start sweating. Now, once you're comfortable enough, we can start doing like that. See how all the onions from the bottom came to the top? Spread it out. We got on coat back and dressing. Simple. Everything we made here is stuff that you have in the house and it's going to be so good with the wine while drinking on Peter while the music is blaring. Petum is one of my favorite times of the year. It's one of those times that I allow myself to just let loose and just drink and eat and dance and laugh and I love it. Take a dip, moi. It's simple. >> Thinking what it reminds me of. A um It's really good. >> It reminds you of a good dressing. >> Yeah. >> This you can put this over lettuce. You could put this over >> with lettuce and crackers. >> Yep. Boydic had that >> that lunchbox. >> Exactly. >> That's the lunch box. That But why did Boydic always put a little bit more? >> That's exactly the recipe. Little did I know they used soda olive oil. >> Now you know. Now we're going to wait for the cabbage to sauté a little bit. And while we wait, we hydrate. [music] So what me does a whole year, he cooks. That's why when you watch him in the kitchen and he's here and he talks to the food. What I do a whole year is drink. So now it's PEM. There are a lot of people that don't drink a whole year. come on into the store, any of my stores, the people are there to help you and guide you to pair your wines, to tell you which ones to drink, when to open it, how to put it in the fridge, so you can forget about everything. I'm here to teach people how to forget. It's like showing up to pum like a mitten. Everything's taken care of. Now you're just the mitten here to take masle tubs. Pet, it's all about dancing to forget. It's not about dancing to remember. >> Cheers. We also have advant. [laughter] So this is exactly what I want. I want still crunch, color, nutty flavor of sauteed cabbage. Now we're going to make it into kypsus. So all we need, we got this beautiful tuscanini tomato sauce. And why would you want to have something in a can that once you open it, it's done. Here you have it in a bottle. Close it. Put it back in your fridge. We're going to go in with some tomato sauce. Not too much. We're not looking for this to be very wet. That was about a half a cup. 2 tablebspoon of brown sugar. Woo. This is going to be good. This is one of every 5 minutes the smell changes just like in a wine when you let it breathe and you air it out. And also with food and recipes we're building layers, right? We caramelized it. We softened it. Now we're adding the salt and pepper. Then we're adding the tomato and the sugar. And then it everything the layers at the end is what you taste. Same thing with the sandwich that we're just going to make right now. You keep layering it. It's all about layers, dimensions, layers. All right. So, we're going to let this go for another 3 minutes just to get to know each other, everybody. The brown sugar and tomato sauce, and then we're done. So, we can go make a sandwich. Next up, nephew is penos. But why penal papum? What do you think? By now, I think you already know a thing or two cuz this bottle is my favorite. That's why. >> And it also drinks. [laughter] It drinks like a juice. That's what it is. >> That's what I like. Flavorful, easy, light, fresh, fun, and a beautiful finish. That's what it is. And that's the artist pino. Look. >> Oh, that's nice. >> Okay. You can smell it. It's an adult grape juice. >> Yeah, that's what it is. [laughter] Like berries, strawberries, cherries. Thank you, Moi. This delicious wine. >> Just come on in and ask for the oddest pino. That's it. We don't even have a lot left. And uh we make it every few years in a different uh >> I could be crazy, but I'm tasting like vanilla even at the end. >> Yeah, there it comes from the barrel. >> That's so nice. >> Beautiful. >> So nice. This is my favorite video so far. Both wines are delicious. >> Amazing. >> It's good. It's good. Always always bring a corkcrew. The wine will appear itself. [laughter] That's the rule because we had that. Okay. >> All right. >> Flip. Wow. It's crispy. It's yummy. It smells good. We want a heavy layer because there's going to be a nice amount of meats and this is going to be like a It's going to help us slide it down if you know what I mean. Now we're going to do this delicious garlic and olive oil and chim churi. This is going to be a sandwich. That is a sandwich. [sighs] These Italian sandwiches are very popular right now. Now let's start with the rose beef which you start from this side. I'm going to start from this side and we'll work our way to the middle. >> So we just put it >> we're going to take piece by piece. >> I love how you cut it so thin. >> Yeah. Ask them. Ask them in the deli. >> The thin I always ask them. I I want it so thin. Sorry. I I don't want to see it. If you need help doing this before pour also call that number he gave before. >> Sure. >> Cuz I'm there. >> I'm there. I'm going to double down a little bit. >> Yay. Go heavy. Then we're going to come in with our Tiki. Also thin. >> The Tiki. >> Look how thin it is. This is two. Get it thin. You don't have to fold it much. Look. Look. Put it down. Just crumble it like that. >> Okay. It gives you layers and layers of goodness. I think that we need a wine break. >> Yeah. Yours look much more sophisticated for some reason. >> Yours is looking amazing. You just crumple it down. Just like ah beautiful. Could go one more over there. And the last thing we're gonna do >> is the pastram. >> Pastram also. >> I love how thick. >> Look at that. You don't want big chewy pieces. You're tipsy. You want to be able to just just go right through it. Oh my goodness. Look at that. That's art. All right. Look at this. This is this is PEM. This is Super Bowl. This is Tuesday dinner fun with the whole family together. Get around and make this with your kids. This will be the best activity. They'll remember you as the father that made the mother, the father that made with them that sandwich. So now we're going to add some roasted peppers. So these are fire roasted peppers. Just going to add a little bit of that to give it a nice It's not spicy. It's sweet and roasted from the fire. >> How did you do that? >> I bought it. >> Oh, >> they sell this in. >> You could make it yourself. We have one more thing to do. That is our koba mix. >> Okay. That I'm going to let you do this. >> All right. So, let me put this down right here. >> I'm done with my gloves. Uh yeah, besides if you want to leave it on for eating, but we can put on new ones. >> Gloves for eating. >> And this is going to be a little fun to eat. And just layer on your stuffed cabbage mix, your deconstructed halupra right on top. Oh my gosh. If you walk into anybody's house giving this, they'll remember you forever. >> Yeah. Shop is closed. >> Well, shop is just about to open. And that's one. And that's two. I [music] recommend not too big so people can handle it while still drinking. and dancing and [snorts] doing all the other great things that we do in pur like give me more of that. >> Okay, so we made a sandwich. We poured the wine. Now we Let's check the cross-section here. >> Okay, look at that. Look at [music] that bite. The crot and the peppers. I do this all day. All day. [music] Off camera. I'm doing it all day. [clears throat] Put a little little more sauce on it. Ladies and gentlemen, we're going to take the rest of the afternoon to finish the sandwich. >> We'll see you in the next episode >> and have a lovely, beautiful pumm. Enjoy your family. Buy some wine. Buy some spices. A beautiful gift box that you can give for your family. >> Send pictures how you did yours. >> Absolutely. From our family to yours. >> Some caspum. >> Father travel purposes. This is good. Also go to like after the challenge. [music]