0:00
- Have y'all ever had a heirloom tomato?
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If you've never had one,
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you need to treat yourself to an heirloom.
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They are just incredibly wonderful.
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The only thing is they have a hard core center,
0:19
and you're gonna lose the center of that.
0:27
the flavor is just unbelievable.
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And you should not have any trouble this time of year
0:38
And I'm gonna make a sherry-tarragon vinegarette
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And tell everybody about this cheese.
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This is the first time I've ever tasted this cheese,
0:52
Theresa, and it's really good.
0:56
- [Theresa] Well, the name that they ask
0:57
on this particular recipe
0:59
was called salato something.
1:02
- Uh-huh. - And, of course,
1:05
a cheese store, - Yeah.
1:06
- [Theresa] You find it hard to find
1:08
some of these products. - Yeah, yeah.
1:09
- So what I always do,
1:11
and it doesn't matter what recipe it is,
1:13
if I can't find something,
1:15
I immediately Google substitutions
1:19
whatever the product is. - Uh-huh.
1:20
- And it always brings up,
1:23
brings up some things - That's a great tip, y'all.
1:24
- That you can find to use. - Great tip. Uh-huh.
1:27
- So for this particular one, we're using a pecorino romano,
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and it's a form of a Parmesan cheese.
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but it also gave you other options.
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So if you're not a salty cheese person,
1:40
you could look at it and, potentially,
1:42
I think one of the ones was manchego.
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They said that was a milder version.
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But again, don't panic if you can't find something.
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If you can't find it,
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go online- - 'Cause Theresa said
1:52
she used to panic so bad.
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- [Theresa] Have heart failure
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when I was gonna have to come tell Paula
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I couldn't find something. (Paula laughing)
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And Paula would just look at me and go,
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"It's no problem. We can use," blah, blah, blah, blah, blah.
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'Cause she knows it off the top of her head, but-
2:04
- I'm not real knowledgeable about cheeses, though.
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- [Theresa] And you know, and that's the beauty.
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Google's out there. - I'm limited.
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- [Theresa] You don't have to be anymore.
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So just know that, use your computer or your phone
2:18
- [Theresa] Give you every answer
2:19
you've ever needed in life.
2:21
Some you don't as well. (pepper grinder whirring)
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- That's a great tip.
2:26
because I'm afraid it would be hard for me to hit that hole.
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I'm grinding up my pepper and adding it to my salt.
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I have, let's see, what kind of vinegar am I using?
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Yeah, I'm using a sherry vinegar and olive oil
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and shallots that have been chopped really well.
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And you can make this dressing up to, gosh,
2:59
five days before you want to serve it.
3:01
So there'll be plenty (vinaigrette sloshing)
3:08
I'm not swinging this everywhere, am I?
3:19
I want to make sure I have all the ingredients.
3:21
Okay, the olive oil, the vinegar, the shallots,
3:26
and the salt and the pepper.
3:30
Very, very few ingredients.
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So we're going to shake, shake, shake that.
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And now I have my heirlooms,
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and I'm going to put my heirloom,
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my sliced heirloom tomatoes
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on my heirloom platter.
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And this was a platter
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in Riverbend Restaurant
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that grandma served the steaks on.
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And I don't think I have but one.
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You know, we didn't know.
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Well, I was so young,
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I didn't know nothing about nothing. (chuckling)
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- [Theresa] Those tomatoes are pretty.
4:26
- These tomatoes are beautiful,
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and I just sharpened my knife.
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And it suggests slicing them,
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Get down there so I can see it.
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They recommend slicing it like a half an inch,
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because you want to be able to slice this tomato
4:59
So just arrange these on your platter,
5:17
Mm, I'm just crushing it a little bit y'all.
5:23
Mm, Mm-mm-mm, smells so good.
5:27
Now we're gonna layer our cucumbers
5:33
on top of our tomatoes.
5:39
What a beautiful summer salad.
5:43
- I know it screams it.
5:44
- Uh-huh. It just screams it.
5:49
And it's screaming for a piece
5:50
of white bread (laughing) (crew member clears throat)
5:53
with extra mayonnaise.
5:59
Who's swallowing hard?
6:01
- I heard you swallow hard.
6:05
Now you can put as much or as little of these as you want.
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Have a hard time getting Michael to eat cucumbers.
6:19
And next we're going to cover it with our tarragon.
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Don't even have to chop it.
6:27
Just lay those wonderful leaves on top of that.
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And I'm gonna top it (pepper grinder whirring)
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with a little bit more black pepper,
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because I think it just looks pretty, pretty on there.
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And now I have some champagne salt.
6:54
I think it's champagne.
6:55
(salt grinder whirring)
6:57
So just a drizzle of that.
7:06
And now we're going to put our shaved,
7:12
whatever kind of cheese this is. (chuckling)
7:16
- [Theresa] Pecorino.
7:17
Pec, pec, pec, pecorino.
7:34
You know, some cheeses smell so bad.
7:42
When we went to Europe to shoot "Deen Family Vacation"
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or something like that,
7:59
I invited everyone to dinner
8:03
at the hotel restaurant that we were staying in,
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all that fancy stuff.
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And I think we had like 11 courses, y'all.
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And one of the first or second course
8:17
was a platter of cheeses with the lid on it.
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And we all took the lid off of our cheese,
8:26
and we all almost started gagging.
8:28
The smell was horrendous.
8:30
And I just put the lid back on mine.
8:33
I don't know that any of us-
8:36
- [Theresa] Could appreciate that.
8:37
Touched it. I don't know that we even-
8:38
- [Theresa] I'm sure it was
8:39
some of the best cheese.
8:40
- Oh, I'm sure it was.
8:41
- [Theresa] You know what I mean?
8:42
- If you could have gotten it closer.
8:45
Uh-oh. No, thank you.
8:49
And I would recommend maybe doubling this recipe, y'all.
8:58
How beautiful is that?
9:00
- [Theresa] Really pretty.
9:06
And I think the longer it sits,
9:09
- Ought to be. - Gonna be. Yeah.
9:26
Okay. I can't get any tomato with this one,
9:29
but I got the cucumber.
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What kind of- - Pecorino.
9:34
- Pecorino. (laughing)
9:36
- Mm-hm. - Romano pecorino,
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Gosh, we got to call the girls and have them over,
9:57
because they would love this.
10:12
And try to find those heirlooms.
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I mean, you can use it with a good tomato,
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but the heirlooms are just delicious,
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and they're beautiful.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
10:34
and click the subscribe button as well as the notification
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Love and Best Dishes Y'all.
