(lively jazz music) - [Frank] As a chef and restaurateur, I know what a happy dining room feels like, and it's gotta feel the same when I'm cooking for friends and family at home.

A classic but special menu for my wife, Jacqueline, will do the trick tonight.

It's what we do every Sunday after working in our restaurants all week.

Beautiful charcuterie board, a big tuna Nicoise salad, some good wine, and Jacqueline's unforgettable laugh.

- (laughs) That's so sexy.

- We're serving up the perfect end of the week meal, getting full of life and buzzed on happiness.

So, we finally have our Sunday night home alone.

I'm gonna make you dinner.

- Woo-hoo!

(laughs) - It's what we usually do on Sundays, something super simple.

I'm gonna pour you a little tequila.

The kids are gone tonight, so we have the house to ourselves.

- [Jacqueline] The best tequila on the planet.

- This is some of the best tequila ever.

- Do I deserve it?

- You do deserve it.

(Jacqueline laughs) (hand tapping) (bell dings) I stole some burrata- - Yum.

- From Osteria Marco.

Apparently, it's not your favorite thing in the world.

- No, but I know that you're making the salad later and it truly is my favorite thing.

- Why is it not your favorite thing?

- The burrata?

- Yeah, how do you not love it?

- Oh, it's good.

It's delicious.

- What do you love better?

- The salad.

I'm not kidding, especially on a Sunday night.

Like, it's a perfect way to end the week.

- In case- - But I love this.

This is a perfect start to the perfect way to end the week.

(elegant violin music) (Jacqueline laughs) - All right.

- [Jacqueline] You can't win with me.

(laughs) - So, oh, for one, we're having burrata.

- [Jacqueline] I love burrata, yay.

(laughs) - So buffalo mozzarella, this is, you know, my favorite mozzarella 'cause it's made from buffalo milk.

- [Jacqueline] So I have to ask you.

- [Frank] Yes.

- Truly is it made from buffalo milk?

- It truly is made from water buffalo milk.

- All right, this is gonna sound even stupider, but how did they milk water buffaloes?

- The teats, baby.

- (laughs) Oh my God.

All right, I won't ask anymore.

I won't ask any questions.

- No, no.

- So, but I've been shamed.

That's okay.

- I answered it honestly- - All right.

- Teats.

- It's fair enough.

- They... - [Jacqueline] Is it just like on a cow farm?

On a buffalo farm?

(crowd laughing) - Yes.

So- - Okay.

- Buffalo milk at the water buffaloes have teats.

(chuckles) (crowd laughing) - All right, fair enough.

All right.

You don't need to say anymore.

I get it, I got the visual.

- No, so they milk water buffalo is very similar to the way they milk cows.

They have teats.

(chuckles) (hand thuds) - God.

(chuckles) - [Frank] So, you know, I love the water buffalo mozzarella.

So I just love to throw this out.

- That looks so good.

- It's so moist and soft.

It's very similar to the burrata because the burrata is a ricotta cheese.

So when they make buffalo mozzarella, it's almost like there's curds.

You can see that it's not like fully all together.

- Yeah.

- So it's really moist.

Just like the burrata, which has like the ricotta cheese in it that's wrapped around mozzarella.

It's super moist.

- I know you hate it when I do this, but- - I do hate when you do that.

- I know.

- I have some Mortadella.

So this is, you know, my favorite salumi.

It's not really salumi, but this is my favorite thing to snack on with cheese.

And what I love so much about Mortadella is that it's like a bologna, which we ate as a kid.

Not really great with mustard on it.

My mom used to put it on Wonder Bread.

(chuckles) Not sure why, but it has the big fat particles that are just emulsified into it with pistachios and it's just like so fatty and rich and I think it's- - It's fantastic.

- Really the unsung hero of the meat and cheeseboard.

I know we put it on at the restaurants and every cheeseboard that meat and cheese plate that comes back, that's always leftover.

And I don't understand why people- - I think it's the pistachios.

- I think it's the big hunks of fat.

So this is the coppa we make at salt and grinder and it's made from when we cure the neck of the pork, the pig, it is sliced as thin as I like it.

I mean, that's so important when we're eating meat and cheese plates.

And I think it's something people don't realize is the thinner it is, the better it is to eat.

- I hold that up again.

Hold that up again.

- I have another slice here.

- Okay.

- You're not gonna eat it though too.

- No, but I like to look at it, look, how pretty that is.

Like, I can see your shirt through it.

- [Frank] And you can see the fat that goes through it that gives it that richness.

- Your dad always had a meat platter on Sunday nights.

- My dad- - Giants game martini meat platter.

- My dad had a meat platter every night.

- (laughs) So can can I ask you about the meat platter?

- Yeah.

- About the way you played it?

- No, you can't ask me anything.

- No, really?

So like, but I wanna ask you about this 'cause I've seen this in the Luca's (indistinct) station a hundred times where we have a brand new person, they understand how thin to slice it, they understand how much to put on the plate.

But the composition makes you crazy because they'll have like a little ruffled bow of prosciutto or a fanned out set of sliced cheese and you will always come and mess it up and turn it back to this.

- Yeah, because traditionally when you eat this, it should be just kind of laid flat like you... Yeah, I know what you're talking about.

The chef that sits there and turns this into a pretty florette.

- Yes.

- Yeah.

That's BS like- - It is, isn't it?

- That's this is Italian comfort food.

You throw it on the plate, you pick it up and you eat it with bread.

- Yeah.

- Like, it's beautiful on its own.

I don't...

It drives me insane.

I don't know why chefs have to do that.

- [Jacqueline] It drives me insane through you.

Like, I see it in it- - (chuckles) Yeah.

- And I wanna mess it up also.

So, I love that.

- No, it should be simple.

It's rustic food.

I mean, that's like the burrata, you know, what it needs, it just needs a big pinch of sea salt and it's finished, right?

Like, how many times do you have to tell people that that's what it should be without, it doesn't.

It's beautiful on its own.

And I always feel like I'm always coming home and (beep), like, oh my God, they had to put this and this on it and it's so not necessary.

Like, even the buffalo mozzarella just- - [Jacqueline] It needed a little salt.

I wasn't gonna say that earlier, but it did.

- [Frank] It always does, is it- - And now it's gonna be perfect.

It also needs to come up to temperature by like four or five degrees so that it's just nice and- - Why you're very sensitive?

(Jacqueline chuckles) Four or five degrees really?

- Is that correct?

Try it and tell me if I'm not correct on that.

- No, I believe you.

- Okay.

- Four or five degrees.

Oh my God.

What temperature is the tequila?

- Perfect.

(Frank laughs) Perfect drinking temperature.

- Tequila is always- - Like to watch if perfect.

- The perfect drinking temperature, isn't it?

(Jacqueline chuckles) You are right.

I mean, this is a little cold.

We just took it out of the fridge.

But I'm gonna make a salad to go with it.

I have some bread, I toast it and I know this is your favorite part.

- (chuckles) Yeah, this is my favorite part because it takes bread, which I love because I'm a carb freak, I will always be the person who eats bread and you're gonna do this magical thing- - Right.

- With the garlic.

- So this is what turns it into fett'unta or grilled bread.

So I just toasted it but you just take a nice clove of garlic.

(garlic rustling) - (chuckles) So good though.

It's so good.

- I know no one understands this.

No one.

- It's so simple.

And again, from time to time we have a new chef.

I get the meat and cheese platter.

I'm so excited about the bread.

Look at the difference between this one and this one.

And I can see right away that- - Well, you can see- - I haven't put the oil on it and then I take the bite 'cause I'm a carb freak and I love the bread anyway, but it doesn't have the garlic.

This is perfect.

- It's that little extra, it's that little extra step that like you don't see people taking at home.

- Yeah.

- And it's the thing that when you eat the bread, it's that aha moment of like, "Why is this bread so (beep) good?"

- Right.

- Right.

- Right.

- Like, what did they do?

It's just bread and butter and salt, bread and olive oil.

But actually it's, we do this- - [Jacqueline] Yep.

- [Frank] And you put that garlic on it and then you have that salty, oily, and then the spice from the garlic that comes through.

So it's just one of those little steps that I feel like you're not always getting or people aren't getting.

- I can smell garlic too.

- Yeah.

- So my mouth like- - It could just be me.

- Automatically is watering.

(laughs) - It could just be me.

I ooze- - Sometimes it's you and that's awesome.

(laughs) (bread rustling) (knife thuds) (chuckles) Oh, my favorite is when you bake bread because I don't even want you to shower.

I just want to, like, climb in bed with you and smell the baking bread on you.

(laughs) - That's funny 'cause- - It's so sexy.

- I don't wanna shower either.

(Jacqueline laughs) If I could go forever without showering, right?

- But when you gut fish shower twice.

(laughs) - I was gonna say it's... (Jacqueline laughs) I know the nights I'm welcome and in the bed, it's like come home, "Oh, it was a fish day."

- Mm-hmm.

Chocolate get over here.

(laughs) (knife rustling) - And then I just a little bit of...

I like just a little bit of unbaked bread just- - Yeah.

- But actually, there is no thing you have to have olive oil on bread.

- [Jacqueline] That's a really good olive oil too.

- Yeah, I mean, this is... Well, you bought it, so.

- I have served hundreds of meat and cheese platters.

I could describe the Mortadella too, I can describe the braciola to you.

Here's what I can't describe to you is how it tastes.

And it is truly a pet peeve of mine when vegetarians pescatarians say, "I don't know, I've never tried it."

Tell me what this tastes like so that I could describe it deliciously to someone who's about to eat it.

- So see, I know you're full of crap- - Nope.

- Because I know I've heard you at tables be like, "I had the steak for lunch today.

It's delicious."

- No, literally no, I don't 'cause I feel bad about lying.

So I always say, "It's super popular.

It rests in butter, it makes it extra moist."

No lie there.

How would I describe this flavor-wise?

(amorous music) (graphics whooshing) - Like salty, (text chiming) little peppery, (text chiming) little bit of like clove, nutmeg (text chiming) but fat, like, almost eating- - Like buttery.

- Yeah, like, taking olive oil if it were like cold in a solid sheet (text chiming) and eating it and having it melt in your mouth.

Just rich.

(text chiming) - I like that.

All right.

- Divine.

(text chiming) - That was a perfect description 'cause I will use that.

Describe the braciola.

- Coppa.

- That's coppa.

- So Coppa, very similar to prosciutto.

Whole muscle, (text chiming) made from the neck.

(text chiming) Fat that runs through the neck.

(text chiming) Super tender piece of meat.

Whereas the prosciutto's from the butt, the rump.

This is from the neck of the pig.

And this has been cured.

(text chiming) (audio warbling) - So why would it make a difference coming from the neck?

Why would that be more tender?

It seems like the butt would be more tender.

- 'Cause the legs are moving and supporting the animal, the neck really, they just bob up and down to eat.

- So your neck is fattier.

I mean, my neck is fattier.

- Yeah.

(chuckles) (Jacqueline laughs) I have gels so I'm not even sure where you're going with that.

(Jacqueline laughs) But the neck is a little fattier.

It just doesn't have as much muscle in it- - [Jacqueline] Okay.

- Where they take it from these two parts on the side of your head.

The muscles, the meat that runs down the side of your neck and then, (amorous music) little more chew to it.

(text chiming) But it's sliced thin so it's easy to eat but it's not- - Yeah.

- As tough as jerky, like, you don't.

It has moisture to it so it also melts in your mouth 'cause the fat content is so high.

Jerky usually has no fat in it.

- All right.

- It's just dried straps of meat.

- [Jacqueline] That's perfect.

- So this is moist (text chiming) but yet has that salty, (text chiming) earthy flavor to it.

- Yep.

- So I would just tell people it's damn good.

So I'm gonna... No, let's get this out of the way.

- Ah, over here.

- Let's get the salad started.

(tray thuds) Well, here's a plate so you can gnash.

- [Jacqueline] Thank you.

- And I'm gonna get started on our salad.

I am gonna need to put you to work a little bit.

- Ooh.

With a juicer.

- Yeah, I got it.

- Okay.

(juicer thuds) - Yeah, if you can juice into that.

- [Jacqueline] Perfect.

- And I just need the juice of two lemons.

- It's like I've never juiced before.

(laughs) - [Frank] But you're so good at it.

- I am so good at it.

Mostly it's limes.

(lemon thuds) (Jacqueline laughs) - [Frank] I think the tequila's kicking in.

- That's what I juiced the limes for.

(chuckles) Sorry.

All right.

- [Frank] No, one more.

One more, and we're good.

- Okay, one more.

(hands thudding) (juice dripping) (Frank chuckling) (Jacqueline claps) - (beep) Thanks for juicing the lemons.

So we're gonna get this out assembled.

I'm using your favorite arugula.

So I'm gonna get our tuna searing.

Just a little bit of salt on there.

(battle cap clicking) And you know, we only sear this for like that you want it rare, right?

- Rare.

- Like always, right?

- [Jacqueline] So perfect.

It's funny you make these things and it always feels healthy.

- No, it's super healthy.

- That's what you say.

- This is healthy.

- That's your tagline.

- Look, there is vegetables- - It's so healthy.

- There's lemon.

(tuna sizzling) (graphics whooshing) (tuna sizzling) So this only takes like a minute and then I'm gonna add the tomatoes you grew in the backyard.

Some green beans 'cause those are your favorite.

(bowls clattering) Then we're gonna use some Castelvetrano olives.

- I have a question for you about the tuna.

- Yeah.

- Mine never gets that char on the outside of it that yours gets, is the key getting the pan hot first?

- The pan hot and not moving it around.

Like, letting it just sit and sear.

- [Jacqueline] Okay.

- So if you keep moving it around or jostling it, it won't quite get that golden brown.

You want it to really be patient when you're doing it.

This would be where I'd normally put a pound of butter in there but since it's for you and me, no way.

- (laughs) Just half a pound.

- (chuckles) No butter.

I think we eat pretty healthy when we're here alone.

- I think we do.

But sometimes I think you trick me with the butter.

- I definitely trick you with butter, but- - This is one of my favorite things that you make as simple as it is.

(knife thuds) Like, I love Sunday nights because it's big salad night.

- I mean, I think, what are we usually... We we're usually eating a simple pasta (bowl thuds) and a salad.

We eat a lot of salads.

It's really what we eat.

- And a lot of pasta.

It's tricky with you.

I think it's tricky with you because I'll try to get on this healthy-eating pattern and think that I'm not gonna eat at 11:30.

And at 11:30, you've got a big block of Parmesan and a big thing of butter and you're making some sort of pasta and I cannot resist.

- Yeah, but you only have a few bites of it.

That's why you have that girlish figure.

- Yeah, I tell myself I'm only gonna have a few bites and then I'm like guarding it.

So good.

(tuna sizzling) See, mine never looks like that.

That's perfect.

- I think it's just the pan being hot enough oil in the bottom of the pan.

And then I really only cooked it on one side too 'cause I want it to be rare.

I know, we go out, you eat and you don't enjoy it 'cause you're like, "They overcook my tuna."

- Yeah.

- All right, so our vinaigrette, this is the vinegarette I make by the gallon, right?

So some Dijon mustard, which you love.

- I do.

- You love Dijon mustard and then lot of lemon juice.

No vinegar, right?

'Cause we're just gonna keep it simple and I think with the fish, (fork swishing) (bowls thudding) (fork swishing) - [Jacqueline] Really, no vinegar?

- No.

I hardly ever put vinegar in when I do a Nicoise salad.

- [Jacqueline] Does the mustard have vinegar in it though?

(fork swishing) - Mustard does have a little vinegar in it.

- [Jacqueline] So that's what gives it the tank.

(fork swishing) - And I usually only go about 50% oil.

I usually go equal parts of oil and lemon juice when I make this.

(fork swishing) So I think we're good there.

- That's funny 'cause I think I could make it.

- You can make that.

You know, I hate when you do that.

- I know.

- It's not finished.

Wait.

- I know, but it's so good.

- It will be finished.

Could you just wait?

Nope.

(object clatters) (Jacqueline chuckles) (door cabinet clicks) (plates clatter) (door cabinet thumps) (plates clattering) I need that.

(bowl thuds) (fork swishing) (fork clanking) So I'm using arugula tonight.

(fork clanking) That's what looked good.

- Did you grow up eating arugula?

- I ate a lot of arugula as a kid.

- I never tried it until I was in my 20s.

Had never even tried arugula.

I love it so much.

- Obviously it's one of my favorites but it's because I think it's so peppery and it's not too heavy.

So yeah, when you're saying Caesar salad, I love a Caesar but I think the lettuce in this vinaigrette I could eat that.

Every night, I would want some cheese on it.

Either of those or some Reggiano Parmigiano and I could eat that every night.

And then obviously a Cacio e Pepe every night too.

Green beans.

(spoon thuds) And I know this is weird, but this is I think both of our favorite parts of the salad.

(knife chopping) It's the hard boiled egg.

- I love a hard boiled egg.

- And usually a lot of times, I think the first time we had this salad in France, it was with can tuna.

- Yes.

- And we fell in love with it.

- It's still delicious.

This can tuna- - This is just- - But not like water-packed tuna.

It has to be the oil-packed tuna.

- Yeah, but I think that this is just like a decade inversion of it.

I still love it with the can tuna.

So here you go.

Why are you eating off of mine?

Like, I don't get that.

- It is somehow better.

(chuckles) - [Frank] Somehow, it's better 'cause it's gonna be mine.

(Jacqueline chuckles) I think we're ready to eat.

- Woo-hoo.

- Of course, a little White Burgundy.

- [Jacqueline] What if... Yeah, that's what I think.

- 'Cause that follows up tequila perfectly.

- [Jacqueline] Everything follows tequila perfectly.

- I would say White Burgundy follows it, everything perfectly as well.

(text whooshing) So to a lovely night home.

- Cheers.

(glasses clanking) Thank you, Frank.

Honestly.

- Thank you.

(glass thuds) Do you like the wine?

- I love it.

- We've had it before.

It's really good.

(beep) So 100% Chardonnay.

No oak.

- But it doesn't taste.

Yeah, there we go.

That's the primary difference- - Yes, stainless steel- - But I love it.

- From Burgundy, France.

(text whooshing) This is one of my favorites, really reason like it's not expensive.

We're not gonna eat, drink really expensive wine on a Sunday night.

- Right.

- So it's just a really good bottle and I think they're really well made and the producer is fantastic.

- I love a Nicoise salad because I love, like, how earthy black olives are with a taste of the eggs.

- Green olives.

- Green olives, do I say black?

- Mm-hmm.

- [Jacqueline] I like black olives too.

- It is nights like this where we can just sit, and munch, and eat the food we love.

Especially if I have Mortadella, feel pretty good about it.

And I love you and it's so nice to be able to sit and enjoy this.

- Do we have something a little sweet?

We do.

- Yay.

(Jacqueline laughs) Enough of the healthy food.

- (chuckles) That's perfect.

- Ice cream sandwiches, right?

Oh, what better way to end a meal.

- (chuckles) You know me, you have my heart.

Do you wanna cheers?

- Yes.

- Okay.

Cheers.

- Cheers.

(amorous music) (audio chiming)