Donny Enriquez | Chef Donny: Cooking with Guests
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00:00Yo Dana what's for lunch? We're making a buffalo chicken saggy. All right, let's get cooking
00:12I'm not an apron guy. I don't think I've ever worn one in my entire life
00:15You know what that you don't even need it guys. Welcome back to what's for lunch Dana beers. Yes, sir
00:20Thank you, sir. I'm excited. I'm excited too. This will be a fun. How you doing?
00:24I fucking love anything Buffalo. You could put Buffalo on a shoe and I would eat it. That's all right
00:28It's a buffalo chicken. It is we're gonna do a fried chicken sandwich. Just go really crispy. I threw health out the window
00:33I look like a grilled guy. No
00:36Fuck her app. We got a nice brioche bun. Yes, we're going restaurant style. So right here
00:41I have some chicken thighs that have been marinating in some buttermilk
00:44Okay, some pickle juice and Frank's red-hot onion powder garlic powder the buttermilk
00:48It's like pretty acidic along with the pickle juice. So it helps tenderize that meat. Okay, it's even softer even juicier
00:54So we're gonna have the ultimate sandwich with that
00:56The breading is gonna be we have all-purpose flour and cornstarch. So I like to do a combination of both
01:01This gets you a much lighter crispier outside. This gives you more of a deep color that you'd associate with it
01:07So we're gonna do about a half and half mixture. What's the spice level? How hot do you want to go?
01:11I'm more of like a medium guy, but I like I trust the chef in the kitchen. We'll play around with it
01:17It's about as easy as it gets. Let me tell you I got a hard and fast rule when I see a menu
01:21It's French onion soup every single time I get it if I see a scallion pancake
01:25Which is extremely rare in the wild. That's my number two. I think it's good and a third
01:30It's probably 98% of the time buffalo chicken. It's a hard and fast. Those are the ones it's like something
01:36You can't really go wrong with especially bar food. Yeah, you know if someone has buffalo chicken on the on the menu
01:41Yeah, you know you're gonna get it. So we're doing just salt pepper a little paprika
01:45You're working with a guy that has zero palate. So you tell me if you want to add this to if you want to get
01:49That involved. It's pretty good. Let's get that involved. Okay, we're gonna put that on the bun
01:53Easiest involvement we've ever seen
01:56And let me tell you Donny every single year January 1st
02:00Yeah, I say my my New Year's resolution is to become a better cook. Okay. I haven't done it once
02:04You know what? I make what do you pasta and chicken? There's a that's something that's a star, but you're getting married now
02:10You're engaged. Yes. I need to learn how to learn when I have kids one day
02:14I need to be a fucking master chef. You got to get the basics down now. I have a weird thing with food
02:20Okay, okay when I hear something that like if it was on a human body and I wouldn't want to eat it
02:25That sounds really weird. What? No, let me explain. Let me explain what I hear chicken thighs
02:31Okay, like I don't I can't see me ever eating a thigh of a person. Okay, you know, that makes a little more
02:36Does that make a little bit of sense? Yeah, that might just be in a fucking that makes more sense. Yeah, I'm not
02:41I'm not a what's what do they call the cannibal? I'm not a cannibal for the record, but you hear chicken breast
02:46What do you eat breasts? Okay
02:50Well, there you go the reason we're using thighs there's more fat content in there
02:54Okay, so it's a lot harder to fuck up a hard to overcook. Yeah, if you're if you're getting started with chicken
02:58I always recommend just cooking chicken thighs because they taste better. Yeah, and that they're they're much juicier
03:03There's way more wiggle room between being dry and horrible and being you know, perfect. I don't think I explained myself very well
03:09I don't eat humans. All right. I'm trying to think of another example. No. No, I think we're good
03:14I think I think the audience has had enough I
03:17Should say if it sounds weird to me like if it's on sounds unnatural, it's kind of a turnoff
03:23Okay, and what we're gonna do I just decide on the spot. We're gonna double bread. We're double battery. We're dunking it
03:28We're gonna get a real nice fluffy exterior and you know, big boy likes a double batter
03:32We're going double fried double batter. What's like your go-to? Well, if you're gonna pick a food besides buffalo chicken sandwich
03:38What what are you eating? What's Dana's top choice? Hmm? Like if you get me a buffalo wanton, that's fine again
03:45I said no Buffalo. I said besides Buffalo Dana. I said the one thing I said was pick something. That's not
03:52Off my mind. What barbecue? Okay, I could do barbecue tenders. Okay, so it's tenders again
03:57I'm telling you my palate is horrendous. So you get one sandwich the rest of your life. What's like your ultimate sandwich?
04:03That's not buffalo chicken. This is bad, but I have to admit it. I'll just do a salami sandwich
04:09Just salami and bread. I know I know dude. You need to bring in the rookies, too
04:14You can't have all the top chefs. Yeah, you're right
04:16You need guys with bad palates too so you can teach him something fair like a salami sandwich throw some chips on that bitch
04:22Maybe a little avocado ranch
04:25Toast the toast the bread a little bit. I think I know the answer to this, but I'll ask you anyway
04:29What's your last if you're death row meal? What are you going with?
04:37You don't get this body by eating fucking clean if Dana beers is gonna eat healthy, what does that look like?
04:42What is a hell I will eat chicken rice and broccoli just the classic like a kind of head meal
04:47You know what? I like on a good palate Brussels sprouts. It's on a good palate Brussels sprouts are good
04:52There's some balsamic on that bitch. Yeah. Yeah. Yeah. All right. All right, we're gonna move over to the fryer
04:57Boom, I'll let those chatter away in there. Let's just have you toast a bun up here. All right
05:01I feel like I need a knife. Yeah, I'll get you a knife. Is that right? Yep, you're right
05:05I gave you a fork not a knife, but it works. It works. This is bad
05:08No, no, it's keep toss it on. Don't look at me. You're putting butter on a pan. Yeah, toss it
05:14I thought you toss it on the bun. You can do either or
05:17And then you take the bun like this you spread it around we'll give this a flip at some point
05:22Those are some thick thighs boys. Yeah, those are some thick thighs. How's your quest?
05:26It's yoga beer with Luke Holmes coming day 36 today. No, no movement yet. Nothing
05:32No, I feel like he's got a start to notice
05:35You know, I could take the easy route out and just say hey Caleb, can you hook me up?
05:39But I don't want to do that. I want to work hard for it
05:42I want to become an alcoholic arguably people are gonna in the comments are gonna say you already are one day
05:47No, you've had a beer every day for 36 days. I don't know
05:50One a day. It's not just one turn. Yeah
05:53So if it's a weekend, it usually turns into like 12. Okay. Yeah yesterday for instance was a Monday. I had one beer
05:59There you go. Nothing wrong, right? All right, we'll plop that down
06:02That smells fucking unbelievable that smells exactly how I wanted it to smell bread and butter. Yeah
06:08How do you like your lettuce so I get shredded do you want to leave form how do you want to do if we're gonna be
06:12Totally transparent here. You don't like lettuce. I don't like lettuce, but let's do it. We're also improving my palate today
06:16We're not just doing the Dana B with fucking chicken and cheese. We're gonna roll it up. Let's have you slice it just go
06:23Yeah, well, I'll show you too. Well, we're just doing that. All right, let's say make shredded lettuce
06:27How'd you do that? So smooth take your knife hold it with like your thumb here
06:30You don't really need the handle at all and then get your fingers talked like this
06:34And then you're just rocking along that front knuckles like your guide and just whoa
06:38What did I just say Dana you fucking thumbs gonna cut off thumb back here fingers here and slice through the whole thing
06:44you got it is
06:46It's lifestyle might not be your thumb. It's gonna put the thumb in the back not it's a here
06:52It's like I've never seen back back. There you go. There you go. You're doing like a claw, but it's fine. It's it's it's
06:58It'll work. I'll finish it off here
07:01I don't know how you do it so fast. That's incredible a lot of practice
07:05I'm gonna assume you don't like tomatoes or onions either or do you well toss on you not you know
07:09What's weird about tomatoes for me? What I?
07:12Fucking love pasta sauce. Okay, but when I get a tomato on a sandwich
07:16That thing goes in the trash quicker than you can say fuck you know, I don't know
07:19On a sandwich that thing goes in the trash quicker than you can say fucking tomato
07:22Do you want to do um, like a quick pickle on this so it's not completely raw
07:26Do you want or you want to have it raw?
07:27How do you like your onions like super thin you're talking like put a pickle on the sandwich?
07:31No, we turn this into a pickle. We put it in vinegar. So turn the onion into a pickle
07:34Okay, we'll make a pickled onion. What the fuck does it turn green? Nope
07:38So you can pickle pretty much anything pickling just means you put something in vinegar some spices and oh
07:44I am a slut for vinegar. Okay onions a little apple cider vinegar for rice wine vinegar quick buffalo glazed sauce butter
07:52We're using a buffalo sauce here
07:54But usually is this what we would call a reduction not quite if we let it keep going and going and going
07:58It could be a reduction here
07:59We're just combining a few things a little bit of hot honey and then a little bit of ranch
08:03I don't know if I can say this but i'm gonna come
08:05You can say it. It's not a sponsored episode. All right, i'm gonna come
08:08Oh
08:10Okay, we're gonna go in with that the balls aioli now we'll go lettuce next a little hot honey and then oh, yeah
08:15We're just gonna douse that
08:17Oh, yes
08:18I'm hard. I am erect. That looks so fucking good, dude. Let's put that up here. Yes
08:24All right, quick pickled onions a little bit of ranch. All right, so excited. It's a crop it off you finish it off
08:30You do the honors
08:33Oh buddy the most important part of eating a meal is how it's plated i've said that for decades it's a great cross-section there dana
08:42Dana beers. Yes, sir. Thank you for coming to the kitchen. Thank you
08:45We have made a delicious looking buffalo chicken sandwich now. It's time. It's time to dive on in there. Thank you chef
08:51You do the honors
08:57Good
09:03It's hot or good this no
09:04Unbelievable. Well, fuck. Yeah, that's what I like to hear. I've never had someone yell like that. That's the first that's a great reaction
09:11Thank you. Chef. Thank you. Can I do this? Don't know
09:14That's a brand new apron. Here's a paper towel
09:17Try to be a little more civilized. That's so good. Donny. You don't even go in for another bite
09:20The rest the whole sandwich is yours. Dana. That's what you get on coming for what's for lunch you get
09:24So good. All right guys, that's gonna do for this episode of what's for lunch. We'll see you next time. Dana beers
09:29Thank you. Peace. That's so fucking good
09:32You