Donny Enriquez | Chef Donny: Cooking with Guests
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00:00 Yo, Aaron, what's for lunch?
00:02 - Breakfast for lunch.
00:04 Eggs Benedict.
00:04 - All right, let's get cooking.
00:06 - Homie down.
00:07 ♪ I'm a private chef, cook for money, yeah ♪
00:09 - Guys, welcome back to What's for Lunch.
00:11 Today we have a great guest,
00:12 Aaron Foster is in the kitchen.
00:13 How we doing?
00:14 - Chilling, man.
00:15 - We're doing brunch, I guess, today.
00:16 So we're doing Eggs Benedict.
00:17 Is this something you eat a lot?
00:18 You like this?
00:19 - Every time I'm feeling fancy
00:20 and I go to brunch or something like that,
00:21 this is what you get.
00:22 Especially when you're out to eat with a shorty
00:24 and you're trying to impress her a little bit.
00:25 - All right.
00:26 - Just feel like, oh, he fancy.
00:27 - Okay, perfect.
00:28 So Eggs Benedict, I'm glad you picked this
00:29 'cause the hollandaise sauce
00:30 is a very technical sauce to make.
00:32 And we're gonna be poaching eggs.
00:33 So two techniques that are good, useful for anyone to have.
00:35 And you did say you don't like Canadian bacon,
00:37 which is traditional, so we're going with spicy.
00:39 - Which is just ham, it's not really bacon.
00:40 - Yeah, it's not.
00:41 I don't know why it's named that way.
00:42 - Is that a Canadian thing?
00:44 - It's not my favorite either.
00:45 - They're trying to reclaim bacon?
00:47 - It's just thick ham, it's slimy.
00:49 - Slice of ham.
00:49 - Yeah, it's not the best.
00:50 But we're gonna do a pork sausage patty.
00:52 So I'm gonna get that shaved.
00:53 So you like to cook?
00:54 - Yeah, I do.
00:55 It's very therapeutic.
00:57 - How often you say you're cooking?
00:58 - I probably once or twice a week.
00:59 - That's great, yeah.
01:00 What's your go-to if you're making something for the kids?
01:02 Like what's the go-to meal for you?
01:04 - Honestly, they always request it.
01:05 They call it, you know, dad's famous breakfast sandwiches.
01:08 - Okay.
01:08 - So we actually use those same buns.
01:10 - The English muffin too?
01:11 - Yeah, so like I do what you do, cut it up.
01:13 Bunch of different cheeses.
01:14 - There you go.
01:15 Do you mind throwing that on the heat,
01:16 just on the middle thing for me?
01:17 I'm gonna get my hands clean here.
01:18 Now we'll move on to this hollandaise.
01:20 - This is the star of the show.
01:21 - This is the star, yeah, and this is the hardest part.
01:22 So hollandaise, we're gonna take egg yolks here
01:24 and we're gonna emulsify them with butter.
01:26 So they're gonna be, usually those don't wanna mix.
01:28 And we're gonna get those to mix.
01:29 - What the fuck does emulsify mean?
01:30 - Emulsify is, so it's when you take,
01:32 you know when you have water and oil
01:34 and they're not on top of each other?
01:35 - Yeah, you don't mix. - You shake it up.
01:36 Don't mix.
01:37 When it's emulsified, it's bound together.
01:39 The science terms are escaping me right now,
01:41 but it's becoming a,
01:42 you're mixing things that don't wanna mix.
01:43 - Gotcha.
01:44 - So you're forcing them to stay mixed.
01:45 If you do it wrong, they can split.
01:46 And it's called broken sauce.
01:48 That's what you do not want to happen.
01:49 - No broken sauce.
01:50 A little broke boy sauce over here.
01:51 - Yeah, exactly.
01:52 No broken sauce for us.
01:54 - So you just got egg yolk?
01:56 - Just yolk.
01:57 - You separated the?
01:58 - Yep, I took out the whites.
01:59 So here we just have two egg yolks.
02:00 One of them broke, that's all.
02:01 - No whites.
02:02 - No whites in this one. - No whites allowed.
02:03 - Not in this kitchen, no.
02:05 Well. (laughs)
02:06 - You're exempt.
02:07 - Not in the yolks, yeah, I'm exempt.
02:08 I'm exempt, there we go.
02:09 So what we do is, it's called a double boiler.
02:11 We're just gonna use the steam.
02:12 Now when you played, you were vegan, correct?
02:14 For a little bit during your career?
02:15 - It was for a year.
02:17 - Just a year, okay.
02:18 I feel like you were one of the first
02:19 major athletes though to be vegan.
02:20 - Definitely.
02:21 - Like back then it was a big story, right?
02:23 - There were no vegan restaurants.
02:24 'Cause I was in Texas too, it's like barbecue capital.
02:26 So it was like a big deal.
02:27 - So you were ahead of the game with fat.
02:29 - I was, I was.
02:30 I still get a lot of flack.
02:31 You'll hear a lot like, oh,
02:33 he was a good running back 'til he went vegan.
02:35 But that year I actually made the Pro Bowl
02:37 and didn't miss a game.
02:38 - That's crazy.
02:39 - And it's like, not just not eating meat.
02:40 It's like eating vegetables, raw vegetables,
02:43 fruits and having an assorted variety.
02:46 It will absolutely change your health for the better.
02:48 - Yeah. - Absolutely.
02:49 - Jamis Winston, we had him on and he said
02:51 after every season for the first two weeks
02:53 you go completely vegan, resets everything.
02:54 - Yeah, man.
02:55 - Do you feel like you have more energy?
02:56 - It's a flush.
02:57 You have to supplement B12.
02:58 - Okay.
02:59 - 'Cause B12 does come from what the animals graze on.
03:03 - Sure.
03:03 - And so you do have to supplement that if you don't.
03:05 - Okay.
03:06 - And so you can get lethargic if you're not stringent
03:08 on what your vitamin intake is.
03:10 - You had like a good nutritionist
03:11 and everything was kind of--
03:12 - Yeah, I was fine.
03:13 - It was all set out for you.
03:14 - Yeah, it was good.
03:15 - What was your favorite go-to vegan meal?
03:16 - So I just call it a mosaic.
03:18 And it was just what I did.
03:19 So I just took like potatoes, broccoli, cauliflower,
03:22 like just all the veggies you could think of.
03:24 You put them all in a big pot
03:26 and then you mix it all together.
03:27 Season it well.
03:28 Put some truffle oil over that shit.
03:30 - Ooh, all right.
03:31 There you go.
03:32 If you had to pick something that you're only eating
03:33 like one type of cuisine, we'll start with that.
03:35 What kind of cuisine is your favorite right now?
03:37 - Not vegan or vegan?
03:38 - Not vegan, anything.
03:39 - Oh, ramen.
03:40 - Japanese ramen is, I will eat that every day
03:43 for the rest of my life.
03:44 - You're a spice guy too, right?
03:45 - I love spice.
03:46 - You were saying off camera?
03:47 - I get as spicy as it can be.
03:48 - What we're looking for here is we want them to kind of
03:50 see how they're changing.
03:51 They're getting paler, more and more white.
03:53 - Like frothy?
03:53 - It's supposed to get frothy, yeah.
03:55 So it should almost double in volume
03:56 is what you're looking for.
03:57 The key with hollandaise, the heat turns into a hollandaise.
04:00 It thickens it up, makes it frothier.
04:01 It's an emulsified sauce.
04:02 The cooking terms, I have my book back there in the back.
04:05 There's a glossary actually.
04:06 If you mind, flip to the glossary and read emulsify.
04:09 - If you can remember back to middle school science class,
04:11 you learned that an emulsion happens when two substances
04:14 that don't usually mix are forced together.
04:16 You use emulsification.
04:18 - Boom.
04:19 - Very often when making sauces.
04:20 - All right, now we're ready to add the butter.
04:21 Now this is where it gets kind of exciting.
04:23 So you got to go stream by stream.
04:24 You have to go very little, little bit at a time
04:26 because you put it all in right now, it'll split.
04:28 So the butter goes slowly in and you just gently whisk this.
04:32 - I can see the consistency start to form.
04:34 - See how it comes to come together.
04:36 There's some cayenne pepper.
04:37 If you want to add that, perfect.
04:39 - A lot of whisking.
04:40 - It's a lot of whisking.
04:40 You want to check on that sausage.
04:41 How's that cooking back there?
04:43 - Chilling.
04:43 I don't think it's ready yet.
04:44 Now what are we looking for?
04:45 How do we know when it's done?
04:46 - It'll start to thicken up even more.
04:47 It'll come together.
04:48 You want to chop those up.
04:50 So we'll come back to this in a second.
04:51 We're going to get to the, we're going to poach the egg.
04:53 - Gotcha.
04:54 - So the vinegar helps coagulate the egg whites.
04:57 - Coagulate.
04:58 - So they stick together.
04:59 And the big thing too is once it's boiling,
05:00 you don't want it to stay boiling.
05:02 So you want to go to like a gentle simmer.
05:03 Boom.
05:04 Drop that in and see how it's kind of picking up on itself.
05:07 - Wow.
05:08 So the vinegar helps coagulate.
05:10 - Yes, sir.
05:11 - Everybody knows that.
05:12 - I'm going to give a quick toast on this.
05:13 All right.
05:15 Boom.
05:16 Drain the water off.
05:16 - So you got like a shorty and y'all have a good night
05:20 and you wake up.
05:21 This is an impressive thing to cook, though.
05:24 - Impressive.
05:24 - Cause like nobody's just like,
05:25 "Yo, you want some eggs benedict?"
05:26 I'd be damned if I make some eggs benedict for somebody
05:29 and they're like, "Man."
05:30 - It's split.
05:31 It's split, man.
05:32 I don't know.
05:33 I'm like, "Man, give me your plate."
05:34 - Now we have this beautiful.
05:35 - Oh yeah, look at that.
05:35 - On this.
05:36 - Look at that.
05:37 Look at that slow motion with like
05:39 some Lady in Red music, you know what I mean?
05:40 - Look at that.
05:41 We got there.
05:42 Arian in the end.
05:43 - Look at that.
05:44 - We persevered.
05:45 - Look at that.
05:46 - Yeah, let's get your chives on.
05:47 - Okay.
05:47 - Get your chives on there.
05:48 Beautiful presentation.
05:50 Now we're talking.
05:51 Now we're talking.
05:52 You want to do the honors?
05:53 Do a little bit of, a little flaky salt on top.
05:55 - A little salt.
05:56 - A little salt.
05:57 Yeah, there you go.
05:58 Boom.
05:59 And I'm going to throw just-
06:00 - How much salt is wasted doing that shit?
06:02 - Salt, yeah.
06:03 - Across the world.
06:03 - Ladies and gentlemen.
06:04 - Instagramable.
06:05 - Eggs Benedict.
06:06 - Facts.
06:07 - All right.
06:08 Now we have our Eggs Benedict.
06:08 - Let's do it.
06:09 - Dig right in.
06:10 - Oh, it will be dug.
06:11 I ain't even gassing.
06:19 That shit's bomb.
06:20 - Yeah?
06:21 Well, thank you.
06:22 - I'm going back in.
06:22 - Go back in.
06:23 - I'm going to fuck your head.
06:24 - Boom.
06:25 That's all you need.
06:26 Arian, I appreciate you coming by.
06:27 - No.
06:27 - Thanks for being here.
06:28 - We're going to get lobster next.
06:29 He's already requested it.
06:30 So we got lobster coming up next time you're here.
06:32 That's going to do it for this episode of What's For Lunch.
06:34 See you guys next time.
06:35 - Legit.
06:36 Ain't no bullshit.
06:37 - Thanks, bro.
06:37 - That shit good as fuck.
06:39 (upbeat music)
06:42 (whooshing)
06:44 [WHOOSH]