Donny Enriquez | Chef Donny: Cooking with Guests
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🥇
SportsTranscript
00:00 - Yo, Big Cat.
00:01 - Oh!
00:02 - What's for lunch?
00:03 - How about a buffalo chicken sandwich?
00:04 - Let's do it.
00:05 ♪ I'm a private chef, cook for money, yeah ♪
00:07 - Guys, welcome back to What's for Lunch.
00:09 Big Cat, welcome to the kitchen.
00:10 - Dude, very excited to be here.
00:13 I'm not really a kitchen guy,
00:15 but I'm excited to be here nonetheless.
00:16 - That's good, you got the apron set?
00:17 - Shout out Pepsi.
00:18 Yeah, I'm trying to fix my apron.
00:19 I don't really know how to wear one of these.
00:20 - Yeah, shout out Pepsi.
00:21 This is going to be a fun episode.
00:23 We're going to pair this with some Pepsi Zero.
00:24 So buffalo chicken, we're doing a crunch wrap.
00:26 I kind of switched it up on you.
00:28 - I like it. - That's all right.
00:29 - I love it.
00:29 - Okay, do you cook at all?
00:30 Do you like to cook?
00:31 - No, I mean for my kids.
00:32 So mac and cheese, cereal, chicken nuggets in the oven.
00:37 Yeah, that's it.
00:37 That's all three.
00:38 - You wrote a recipe in the cookbook.
00:39 You're famous for your peanut butter tortillas.
00:41 - Yes, an all time snack.
00:44 You do a tortilla, peanut butter,
00:47 and then chocolate Teddy Grahams.
00:49 Roll that up, unbelievable snack.
00:51 Unbelievable snack.
00:52 - Well, there you go.
00:53 Okay, you want to chop some shit?
00:53 - I'll chop some shit.
00:54 Yeah, why not?
00:55 Let's chop some shit.
00:56 - You know what I want this chicken to taste like?
00:58 - What's that?
00:59 - 'Cause you know, I'm a Madison guy, you're a Madison guy.
01:01 What about some Jinn's chicken?
01:02 - Okay, we can do it.
01:03 - Did you ever get Jinn's chicken?
01:04 - I did, yeah.
01:05 - Yes, Jinn's chicken, shout out Jinn's chicken.
01:06 I don't know if they're still doing it.
01:07 It's a late night food truck.
01:08 - There it is.
01:09 - And they made the smartest move ever in like 2005 maybe.
01:12 They put a PlayStation in the food truck
01:14 so people could play while they're waiting on line
01:16 and not fight.
01:17 The PlayStation was a game changer.
01:18 - This stuff I have here,
01:19 this is going to be a buffalo chicken.
01:20 This is marinating.
01:21 - Love it.
01:22 - We have some tomato sauce, we have some honey,
01:23 some lime juice, a little bit of salt and pepper.
01:25 - Okay.
01:26 - Good stuff in there.
01:26 So I'm going to get this cooking while you're chopping.
01:27 So what I want you to do with this,
01:28 you're going to take the shallot and see this root here?
01:30 - Yeah.
01:31 - You're going to slice, but not go over.
01:32 Like you're going right up to the point.
01:34 - All right, why don't I cut it how I cut it?
01:35 - You cut it how you cut it.
01:36 - Okay, all right, this is how I would cut it.
01:37 - You cut it how you cut it.
01:38 - So I would go like that, get that out of there.
01:40 - Not right, but okay, go, keep going.
01:42 - Cut it the other way.
01:44 You go like this and then you go like that.
01:47 - That's not terrible.
01:49 - And then you do the big, the big cut,
01:51 where you just go like this.
01:53 (laughing)
01:54 - The terminology is nice.
01:55 You got the big cut, we got the cross and this.
01:57 - To finish it off, you take out your blowtorch.
02:00 - Oh no.
02:01 - And then you just caramelize the onions like that.
02:03 I've always wanted to use one of these.
02:05 I saw it before and I was just like, this fucking rocks.
02:07 - We'll use the blowtorch again.
02:08 We'll make sure you have plenty of blowtorch time.
02:10 And then we're going to make a dressing.
02:11 We want blue cheese or rice?
02:12 - Blue cheese, blue cheese.
02:13 - That's music to my ears.
02:14 We have sour cream and we have some mayonnaise.
02:15 Can you mash that up for me?
02:16 I'm going to wash my hands.
02:18 (sizzling)
02:20 You kind of need the cheese melted.
02:21 So, all right, I'm getting this chicken in the pan here.
02:24 In the crunch wrap, do you want celery?
02:25 Do you want tomatoes?
02:26 Do you want carrots?
02:27 Choose your own adventure here.
02:27 What do you want to put in it?
02:28 I have the standard.
02:29 - Celery?
02:30 - Yep.
02:31 - You know what, a little tomato.
02:32 Okay, yes, chef.
02:33 - Is that good?
02:34 - Yeah.
02:34 - Okay, perfect.
02:35 We're going to make another sauce.
02:36 So this is, we have buffalo sauce.
02:37 You have a lime.
02:38 Can you cut that in half?
02:39 - I don't really like-
02:39 - If you don't like lime, we don't-
02:40 - No, I like lime.
02:41 That's fine.
02:42 - No, we don't have to put lime in here.
02:43 You won't even taste the lime.
02:44 - You know what?
02:45 I don't like lemon.
02:45 That's what I don't like.
02:46 Too much lemon and I just don't like it.
02:48 Then you can just taste the lemon.
02:49 - Lemonade?
02:50 You don't like lemonade?
02:51 - I'm not a big lemonade guy.
02:52 I'm a Pepsi guy.
02:53 It's all I drink.
02:54 It's just Pepsi.
02:55 - It's crisp.
02:56 It's refreshing.
02:57 It's going to pair really well with this.
02:58 A nice Pepsi zero.
02:59 - What's that?
03:00 - This is honey.
03:00 So it's sweet and spicy.
03:02 - Let's go a little extra on the honey.
03:03 - Like extra honey?
03:04 - Yeah, yeah, yeah.
03:04 - All right, there we go.
03:05 - Don't be shy with the honey.
03:06 - Can you give that a mix?
03:07 - Blowtorch or no?
03:08 - Yeah, actually put it on your mouth.
03:09 - Yeah, yeah, yeah.
03:09 We might as well.
03:10 - Get the blowtorch.
03:11 - We might as well.
03:12 We got it here.
03:13 If you don't use it, you lose it.
03:14 That's what they say with the blowtorch.
03:14 - That is true.
03:15 - See, look, then you heat it up
03:16 and then it mixes a lot easier.
03:17 - I'm learning something new.
03:19 - Look at that.
03:20 (blowtorch clanking)
03:21 - There's some jobs in kitchens that are just blowtorch.
03:23 You'd be perfect at that.
03:24 You'd be a good blowtorch guy.
03:25 How was that?
03:26 - Delicious.
03:27 - What was your go-to meal,
03:28 like when you were still in your early grinding days
03:30 before barstool, what would you eat
03:31 just to sustain, to keep it going?
03:33 Were you always eating out?
03:34 Were you making like pasta?
03:35 - Trader Joe's, like frozen meals.
03:37 - Okay.
03:38 - Shout out Trader Joe's.
03:39 That was pretty much it.
03:40 Yeah, I don't know.
03:41 I think I'm kind of like a garbage disposal.
03:42 I just eat everything.
03:43 So like you could just say something like,
03:44 "Yeah, I probably ate that a lot."
03:46 - All right.
03:46 - I'm also a, I'm a streaky eater.
03:49 So like if I like something,
03:50 I'll just eat it until I can,
03:51 I'm just physically sick from it.
03:53 And then I won't eat it for a while.
03:54 - What are you on right now?
03:55 What's, what's in the wheelhouse?
03:56 - I'm on this burrito place that I've been ordering from.
03:59 I'm about to get sick of it,
04:00 but I've done it like nine out of the last 10 days.
04:03 So yeah.
04:04 - Nine out of 10?
04:04 - Yeah.
04:05 - So you really eat a ton.
04:06 - Yeah, I go hard.
04:07 Yeah, like I find one and I just go,
04:09 I go as hard as I can.
04:10 And then I'm like, all right, that's it.
04:11 No more burritos for like a couple of months.
04:13 - All right.
04:14 So we can start getting our crunch wrap tortilla ready.
04:16 So we're going to go in with that blue cheese.
04:18 - Oh, you're going to do a layer and then a...
04:19 - Layer, yeah.
04:20 - Whoa, whoa, whoa, whoa.
04:21 - You want to warm it up?
04:22 - Yeah.
04:23 - More pliable that way?
04:24 - Come on.
04:24 - Perfect.
04:25 - Don't try this at home.
04:26 - Some lettuce.
04:27 - What would happen if we burn the lettuce?
04:28 So what is...
04:29 - Let's find out.
04:29 Beautiful.
04:32 That's, look at that.
04:33 - Okay, now we're smoking.
04:34 - Look at that.
04:34 - I like this.
04:35 I'm going to say right now, shout out Pepsi.
04:37 Out of respect,
04:37 I am not going to use a blow torch on a can,
04:40 but I'm dying to know what that would happen.
04:42 - That would be nice.
04:43 - Dying, like it's just,
04:44 this connection right here
04:46 is just killing my brain right now.
04:47 It's all I want to do, but I'm not going to do it.
04:49 - We are going to be pairing this Buffalo chicken
04:51 with a Pepsi Zero.
04:52 - Yep.
04:53 - This goes great.
04:53 It's crisp, it's refreshing.
04:54 - We got the Pepsi Zero cherry.
04:56 I'm a cherry guy.
04:57 - You're a cherry guy.
04:58 - I love cherries.
04:59 - Look at this, right behind you.
04:59 - Bang.
05:00 - Pepsi Zero cherry.
05:01 - Can I crack open now?
05:02 - Yeah, crack it open.
05:03 - Okay.
05:04 Crack open a Pepsi.
05:07 I just realized that you're like,
05:10 kind of tricking me into eating a salad.
05:12 - Kind of, yeah, that was the goal.
05:13 - Uh-huh.
05:14 - We were on a good meal plan for a while.
05:15 - Yeah, we got to get back on it.
05:16 We just had travel, but yeah,
05:17 next week we're back on the meal plan.
05:19 That's what happens is we go off of it
05:20 and then the next thing you know,
05:22 you've had burritos nine out of 10 days.
05:23 - Well, yeah.
05:25 - Oh, that's so good.
05:26 That's so good.
05:27 I love cherry Pepsi.
05:28 - We got some nice color, some good char.
05:30 This is even best on my barbecue, but that'll work.
05:33 - I always undercook chicken.
05:34 Always makes me sick.
05:35 - You undercook it.
05:36 - Yeah, and then I overcook it
05:37 to the point where you can't even eat it.
05:39 Chicken I'm just scared of.
05:41 I don't know.
05:42 - If you walk up chicken, if you overcook chicken,
05:43 start doing thighs 'cause they're harder to overcook.
05:45 Even if you cook it too long.
05:46 - Why is that?
05:47 - 'Cause there's enough, there's a lot more fat in it.
05:48 So the fat keeps it moist.
05:50 Shallots in there.
05:51 - Why do you call it shallots?
05:52 - 'Cause a shallot's different.
05:53 I usually I would use a red onion.
05:54 - You're trying to be fancy on me.
05:55 - No, no, a shallot's a different thing.
05:56 - It's an onion.
05:56 - It's a little sweeter.
05:57 - But is that an onion?
05:58 - It's in the same onion, it's an onion family.
06:00 - Did you buy an onion or a shallot?
06:01 - Shallot.
06:02 - Is it like every shallot is an onion,
06:03 but not every onion is a shallot?
06:05 - Yes, yes.
06:06 - I'd rather have onion than shallots.
06:07 - Okay, this is an onion then.
06:08 (laughing)
06:10 And then your tomato.
06:12 You wanna grab the celery?
06:12 - Yes, chef.
06:13 - Okay, perfect.
06:14 Look at that.
06:15 Now, how much of this do you want?
06:16 You tell me when on this.
06:17 We're gonna go a little sweet, a little spicy.
06:18 - Mm-hmm, mm-hmm, mm-hmm, mm-hmm, mm-hmm, mm-hmm.
06:22 - This is gonna be a river here.
06:24 - When?
06:25 - Perfect.
06:25 - I like sauce.
06:26 - Now, you wanna throw some cheese in there?
06:28 And then we're gonna wrap it and fry this up.
06:31 Yep.
06:33 Look at that.
06:34 Look at that.
06:35 And now we're gonna do the crunch wrap part.
06:36 So here, this.
06:37 - Mm.
06:38 - Boom.
06:39 And then you fold it in.
06:40 - Oh, that's what we're doing.
06:42 - Yeah.
06:43 Now, this is the hard part.
06:44 It's gonna seal.
06:44 We'll let this just toast for a couple minutes.
06:46 - Okay.
06:47 - The cheese will melt.
06:48 And if you wanna blow a torch at the end,
06:49 we can do a little more blow torch.
06:50 - Yeah, we'll do, we'll blow a torch.
06:52 - How's that Pepsi?
06:54 - Great.
06:55 - Should we give it a flip here, big cat?
06:56 Let's see.
06:57 - Ooh.
07:01 - Here we go.
07:02 All right, this is done.
07:02 - Slice this in half.
07:04 Mm, mm.
07:06 - That looks good.
07:08 All right, I trusted in you.
07:10 Let's get a really dramatic, yeah.
07:15 Whoa!
07:16 Whoops.
07:17 (laughing)
07:20 That was bound to happen.
07:22 Didn't see that one.
07:25 That's paper.
07:26 - It looks good.
07:27 - Okay, so you know what?
07:30 I'm handing in my gun.
07:32 Someone else take the blow torch.
07:34 - All right.
07:35 Big cat, here's your Buffalo chicken crunch wrap supreme.
07:39 But we're not done yet.
07:40 We're gonna finish off with a Pepsi Zero
07:42 because there's nothing better to pair
07:44 with Buffalo chicken than Pepsi.
07:46 - I have mine.
07:46 I have my Pepsi Zero cherry, which is so delicious.
07:49 I've been drinking the whole time.
07:50 - And here we have our Pepsi Zero to complete this meal
07:56 because every crave worthy bite is better with Pepsi.
07:59 Listen to this.
08:00 - Oh.
08:01 - Nothing better.
08:04 Pepsi Zero and Buffalo chicken is a match made in heaven.
08:08 Big cat, I'll let you do the honors.
08:09 Get in there.
08:10 - Okay.
08:11 - Let me know how we did.
08:12 - That's good.
08:16 Oh, the honey.
08:18 - Got the honey?
08:19 - I used a lot of honey.
08:20 - Wow, you have a--
08:21 - You can really taste the honey.
08:22 Do you have some?
08:23 - Yeah, why don't I have a bite here?
08:24 - Mm, mm, mm.
08:29 That's really good.
08:30 - Mm, I'm gonna wash it down with our Pepsi Zero.
08:32 - That is really good.
08:34 - Man, that's refreshing.
08:35 - And I made that.
08:36 - And you made that.
08:37 - I made that.
08:38 - Well, big cat, thank you for coming by.
08:39 Guys, that's gonna do it for this episode of What's For Lunch.
08:41 Go grab yourself a Pepsi Zero and we'll see you next time.
08:44 Peace.
08:45 (upbeat music)
08:49 (whooshing)
08:51 (whooshing)