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What's up guys this is Nick Digiovanni I've made several videos
with him he's a good friend of mine. He came over to Miami and he said Guga
I challenge you, let's make a video together. What are you gonna cook Nick? -I'm making a Peruvian
ceviche. We're gonna make Angel eat fish today. -You're gonna go against me with a fish? I'm making
a wagyu tomahawk with some basted butter and some roasted potatoes. Do you think you have any chance?
Exactly! -Oh come on! -Who's going to be the judge? -I think we just have these guys do it. -Oh okay all
right enough talking and let's get it done. -Nick, Nick, are you scared? -Don't, don't you know I get nervous.
-Nick you got any thoughts going into this? -Gives me flashbacks to Masterchef actually. -I got no chance.
I gotta do here start with the seasoning because it's a beautiful steak I'm gonna go real simple,
salt, pepper, and garlic powder nothing else. -Start with my snapper here everything from scratch. I
got my nice fillet knife it's nice and bendy which is important. -A lot of people make a huge mistake
because they don't season their steak properly. You know what i mean Nick? -Australian wagyu why do you pick
it? -I think it's better in some way and somehow from the Japanese because sometimes Japanese
wagyu fat gets a little bit -Too much. -Too rich. -Totally agree. I'm kind of curious if this is a
high quality fish that Angel got me here. -Guga did you tell angel to take this out of a dumpster?
-Maybe! All right I got my steak ready to go that's all I needed to do. Now i'm going to let it just
chill for a little bit while we prep the other ingredients. Potatoes real simple everybody just
cut your potatoes in fourth just like this no big deal. -Angel what kind of fish did you buy me?
I think we can safely say this is a pretty clean filet. -Chopped them all up now we're
gonna get them seasoned. Just a little bit of olive oil just so that the seasoning will stick.
Toss them around. -So I filleted the first side of my fish. I'm gonna cut this into nice little
cubes for my ceviche. I'm gonna do a small portion compared to your big old meat and. -Hey
we're big guys we eat a lot. -I know but this is all about tasting. -Oh really? This right here is a real
meal. Let's say I'm making the appetizer you're making the entree. -I'm making a real meal he's
making a little appetizer everybody, that's the difference. All right for my potato good amount
of salt, garlic, powder a little bit of smoked paprika. -I'm going fish into bowl and then I'm
gonna be cooking this fish. -Yeah I can see. -With acid. -That's right. -We're gonna go in with about
five limes to really get this nice and acidic in there. -Now I just put it on a tray like this make
sure they're not stacked on top of each other and into the oven at 400 degrees fahrenheit for
about 40 minutes they go. -And then once I've let this kind of mix around a little bit we
want to keep this super, super cold for about 30 minutes or so to really let the fish cook
through. It's essentially going to turn a little bit more white instead of this translucent look
that we have right now, but this is all I need right now to cook my fish and then I start to
work on that flavor. Are you a knifes sharp? -Yeah they're okay. -Wait what? They're okay? seriously
Wow! Now we're gonna make some brown butter a whole stick of Nick's favorite butter.
All I'm trying to do here everybody just combine these ingredients together so we can brown up the
butter together with a little bit of thyme and garlic. It's really really easy to burn the butter but
this is all I really want right here. -I'm gonna take these torn up cilantro stems, I'm gonna go
add them to that fish to get some cilantro flavor in there, and then here I'm gonna make a cilantro
oil to go on top of the ceviche a little bit. In goes my cilantro and then I take this
almost immediately so I don't lose too much of the color, boom. -Look how more bright it is that's what
I'm talking about. -Beautiful right? -Beautiful. I like that you appreciate what's happening. -Of course. -I'm
happy to have you here. -You're in my house and you were saying that you're happy to be here?
-It's time to chop up the last few things for my recipe here so first things first,
we do need a little bit of garlic. Gonna give us a nice pop but we want to not put
too much of it because we're not trying to totally ruin anyone's breath and you don't want to smell
Guga's breath on a bad day. Am I right Angel? For my habaneros only a tiny bit no seeds, Guga
says he's a baby with spice so I'm gonna put just a hint. And then last thing here is a couple of my
red onions in there, and then a teeny bit of lime zest. So coconut milk goes in and that's gonna be
this flavorful, flavorful coconut. -Creaminess as well. -Coconut broth almost we're basically making
a soup and kind of seasoning it all up right. We'll go a little bit more lime juice. It's fresh, it's
light that's what i'm looking for. I want as smooth as possible, after it's gotten all that flavor I'm
going one spoon at a time. -Nick's doing all his thing over here, the only thing left I gotta do
is to grill that beautiful steak. So I say at least for me that is enough talking. While he'll
continue and i'm gonna grill some beautiful steaks. Let's do it! -Let's do it! Let's, let's, let's do it!
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-I'm not a fan. You can you go for that first for the steak. -Yeah cause then you can wash it off. I'm just
kidding. -Let's go for the fish first. I know you don't like it but let's try it cheers, let's go.
That's actually really good. -That is very good. -I've had ceviche with Nick in Ecuador before and this
is actually way better than that. Better. -I like this a lot. -Better than you thought it would be?
-Yeah. Nick, I'm proud of you man you're the best. -Good job yeah. -All right so -All right
let's go to the steak. -Steak time? Let's do it. -Let's put some salt in there some Osmo.
-A little dip, little dip.
-Ready? -That was a huge dip. -That was a big dip. That was a lot of salt.
-Allright cheers. -Alright let's do it. Ready?
Wow! Super juicy with the wagyu you know you're going to get tons of like that fat that just
makes it more juicy than any steak. -Wagyu is you know, pretty damn good. -It's hard to beat.
-It's pretty damn good. -It's hard to beat. -I want to try the. -All right with the potatoes.
Im going to get a little bit more salt. -More salt? -No a little bit less, a little bit less. -Cheers!
-Guga it's amazing. -I love it. There's an amazing crust like all around, tons of flavor. I mean it's just
really hard to beat, it's incredible. -It's got a really good amount of medium rare. -Yeah. -The
gray band is kind of small too so you can tell that it was pretty hot. -That's like one of the
best tomahawks I've had. I love steak and this is awesome and I don't love fish at all but that was
really good. -There's a guy that doesn't like fish and he really likes it. All right the verdict, Angel
we gotta pick one that we like the most. Three, two, one. -Stake. -Wow I didn't think you'd pick the fish.
-You know why? Because fish is really bad to me so if it tastes good I gotta i gotta give it.
-It says a lot. -I gotta give it its you know little shine. -For someone that doesn't like fish.
-And I eat steak all the time so I'm going with fish. Maybe it's because I don't get spoiled
like this and have amazing steaks all the time but this is this is amazing.
-Nick that was a tie.
-I know. -Good job -Right -I must say your ceviche look incredible. Our camera guys we're both traitors.
-I know right? -What's up with that? -That's the bigger problem.
-I'm excited to try yours thank you so much for coming to my house appreciate it. You all right?
-I'm good, I'm good. -You're nervous? -I'm always happy to be here. -Good. Which one you want to go first? Now
we got to try each other's dish. I'm excited for this I'll be honest. -Then let's go you grab it cheers Nick.
We've been filming for a while, it's been sitting down but the juiciness
as soon as you take a bite it's ridiculous. No one knows Australia is on the map with wagyu but
they're some of the best in the world probably number two with Japan right? -100% and sometimes I
really prefer the Australian because you know even though the Japanese is better it can be
a little bit too rich. -You could eat a half this tomahawk if you were really hungry, but if this
were Japanese wagyu I eat one piece like this -And we're good. -Done for the day. -This is fantastic.
-Thank you. -I see why Manny gave you the win. It's pretty good not gonna lie. -He's still fired though.
-Okay i'm excited to go for your ceviche. -Ceviche. -I must say it looks real pretty. -It's
pretty, it's a very giant contrast. We got hot, we got cold, we got big, we got small.
-And you got edible flowers. Come on. -I got a little flower. -Oh come on guys. You ready?Cheers.
-That's good. -That's delicious you know what I mean. -So much flavor. -Refreshing because it's hot
outside. -That with some plantain chips like it's just hard to beat for me. -Absolutely. That's good!
-Which one would you guys prefer? Let us know on the comments. Guys I hope you enjoyed this video, if
you did enjoy make sure to give it a thumbs up, if you're not a subscriber be sure to subscribe
for future videos. Remember if you are interested in anything I use, it's always in the description
down below. Thank you so much for watching. Make sure you guys go check out Nick's channel we
did several videos together we even did some crazy brisket, we did some insane stuff together
make sure you guys go check them out. See you guys on the next one. Take care everybody bye.