Donny Enriquez | Chef Donny: Cooking with Guests
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00:00Yo, Glennie, what's for lunch?
00:03We're going to do steak breakfast tacos.
00:04All right, breakfast for lunch.
00:06Let's get cooking.
00:06I'm a private chef, cook for money, yeah.
00:13Guys, welcome back to What's for Lunch.
00:15Glennie Balls.
00:16Welcome to the kitchen.
00:17Very excited to be here.
00:17I requested to come on here.
00:18I texted you last week.
00:19But I was hoping to have you on anyway.
00:21You're one of my top guests.
00:22Whenever you're in Chicago, I was like,
00:23we've got to get Balls on the show.
00:25Because, you know, Balls knows how to eat.
00:27Balls knows how to get good food.
00:28I do.
00:28We had a good time storm chasing a few years ago.
00:30We had some good restaurants on storm chasing.
00:32I enjoyed that.
00:32We had a really good time.
00:33We had our first martini.
00:34And, you know.
00:35Can I actually say, like, you changed my drinking life.
00:37Did I?
00:38You literally made me have my first martini.
00:40And now all I drink are martinis at restaurants.
00:42Look at that.
00:43Look at that.
00:43Martini, man.
00:44Well, now we're going to do breakfast tacos.
00:45We're going to do a different style.
00:46We're going to do Mika's breakfast tacos, which
00:48is like a Tex-Mex style of doing it.
00:50So we have steak.
00:50We're doing steak.
00:51And then you requested to make an aioli.
00:53So we're going to make sure we have that.
00:54We're going to do a roasted poblano chipotle aioli.
00:57Oh, my word.
00:57That sounds amazing.
00:58We're going out.
00:59So let's get started with that.
01:00To do that, we have to get this basically blackened.
01:02All you got to do, and just hold this over the fire here.
01:04I'll give you some tongs.
01:05You want this black.
01:06Oh, my god.
01:07I've never used one of these things before.
01:09Kind of cold in here today.
01:09It feels kind of nice.
01:10There we go.
01:11Look at that.
01:11Looking good.
01:12Beautiful.
01:12Never actually watched a pepper char up by itself.
01:14You can see the spots pop up.
01:15You see the spots?
01:16Yeah, the skin starts to blister.
01:18One, it's a great smell.
01:19And it's a cool sound, too.
01:20You get a little bit of everything
01:25No problem.
01:26Well, we're just going to do it by hand.
01:27We're just going to torch it.
01:29Oh, my word.
01:30This torch is destroying it.
01:31This is fun.
01:32All right, my hands are getting a little too close for comfort
01:34here.
01:34Really blacken it.
01:35All right, while you're doing that,
01:37I'm going to crack a couple of eggs here.
01:38Do you know how to crack eggs and not get the shell on them?
01:40How do you do it so easily?
01:41So you want to do it on a flat surface.
01:43Like whenever you're cracking eggs,
01:44a lot of people want to do it on the side of the bowl.
01:46Yeah.
01:46But that's how you're going to get the most shell in there.
01:48So just flat surface like this, and then pull apart.
01:51I'm always fishing out shell from my bowl.
01:53And let's say you do get shells in the bowl,
01:54the easiest way to get it out is to use the actual shell.
01:57It'll suck it right up.
01:58So this will get it right out.
01:59Now, this has been worth it.
02:00That was a fun fact.
02:01There you go.
02:01Perfect.
02:02All right, put that in here.
02:03What we're going to do now is we're
02:04going to cover this with some plastic wrap.
02:06And what this is going to do, this is going to steam.
02:08And then we are going to just rinse all that charred skin
02:10off.
02:10So you're going to get all that smoky charred flavor,
02:12but you're not going to be eating
02:13the actual charred skin itself.
02:15So this will go for like five minutes.
02:16OK, and for the eggs, what makes these the migas tacos
02:19is you have tortilla chips that we're
02:21going to crush into the eggs itself.
02:23So these are going to soak in and get kind of softened.
02:26And then we're going to fry.
02:27We're going to scramble them with the chips.
02:28You're going to get like a ball.
02:29Yeah, yeah, yeah.
02:30It's fun.
02:30I never heard of that.
02:31Yeah, yeah, yeah.
02:31It's the migas breakfast taco is what it's called.
02:34And we'll set those aside to soak.
02:36How's your knife skills, Glenn?
02:37You want to cut some stuff?
02:38I would love to cut some stuff.
02:39OK, let's see it.
02:39I low-key enjoy prepping when I do cook at home.
02:41I kind of like it.
02:42I think it's fun.
02:43All right, well, there you go.
02:43OK, so we'll start with the onion.
02:45I believe Gordon Ramsay taught me how to dice an onion.
02:47So I'm going to go like here, here, here, here,
02:49and then go across?
02:50Or is that the wrong way?
02:51No, no, no, this side first.
02:52So you want to hold it here.
02:53You want to make slices that way first, yep.
02:56I got my knuckles out.
02:57I've watched the show.
02:58There you go.
02:59Perfect.
02:59Do you like jalapeno?
03:00How's your spice level?
03:00I love jalapeno.
03:01OK, perfect.
03:01So we're going to do jalapeno.
03:02Do you want to leave the seeds in?
03:03You want to take them out?
03:04Leave the seed in.
03:05That's where the heat is.
03:05Perfect.
03:06Look at you.
03:07I love it.
03:07Do you cook a lot?
03:09Yeah, honestly, I love to cook.
03:10My life has changed since I fucking got an air fryer.
03:13It just makes it so much easier.
03:14Full time, what's your favorite thing to make an air fryer?
03:16I just make grilled chicken every day.
03:17Really?
03:18Every day.
03:18Pretty healthy.
03:19Hey, I try.
03:20I don't think I've lost like 30 pounds this year.
03:22Oh, nice.
03:22Let's fucking go.
03:23I'm like a very, not a picky eater at all.
03:25OK.
03:26But I'm more of like a, I get on kicks.
03:27So recently I was on a grilled chicken and apple kick.
03:30I would just make grilled chicken every day,
03:32dice up an apple, put it in a bowl with Italian dressing,
03:35light Italian dressing, and just eat that every day.
03:37And it was so good.
03:37Now I've been on a, I've been like doing roasted red peppers at home.
03:40Ooh, OK.
03:41And cooking that with grilled chicken.
03:42That's nice.
03:42You're an Italian guy, right?
03:43I am.
03:44Are your parents big cooks then?
03:45Or did you grow up eating classic Italian stuff?
03:47My dad is, he's a pretty good cook actually.
03:49He does a great meatloaf and a great loin of pork.
03:52My mom has two dishes that are like my favorite.
03:55Like I don't want to sound like the typical classic Italian guy.
03:58But her fucking chicken cutlets, they are the best chicken cutlets I've ever had.
04:00They're really good chicken cutlets.
04:01I don't really even want to give her credit for being that good,
04:03but they are my favorite chicken cutlets.
04:04OK.
04:05So I'm also 25% Greek.
04:07She makes like a very Americanized version of pasticcio, which is phenomenal.
04:12Have you ever made aioli from scratch before?
04:13I have not.
04:14I've never made, so we're going to make mayo from scratch, right?
04:16Yeah, we're going to make mayo.
04:16So like a traioli is garlic and oil.
04:19And then a mayonnaise that has the egg yolks in it.
04:20So we're going to do a combination of both.
04:22We're going to put garlic, and then we're still going to use the egg yolks to help.
04:25OK.
04:25Make it a thicker mayo.
04:26So we're going to go in with one egg and two egg yolks.
04:29Bang.
04:30Perfect, Lonnie, there you go.
04:31To that, we're going to add a little lemon juice.
04:33And then about a tablespoon of Dijon mustard here.
04:37Boom.
04:38Salt and pepper in there.
04:39And all we're going to do is we're going to stream in.
04:41I have some grapeseed oil here.
04:42So you want to start just drop by drop.
04:47Sounds like a plane taking off.
04:49Take a look at that.
04:50Look at that.
04:51Beautiful.
04:51Oh, wow.
04:51That got way thicker than I expected.
04:52It's super thick.
04:53Oh, yeah, yeah, yeah.
04:53Let's put the steak on first, and then we'll
04:55go over and get that poblano finish.
04:56So that's going to heat up.
04:57What is that, like a nice marinated skirt steak, kind of?
04:59Yeah, so this is just, I just put this in a bag the other night.
05:02A little bit of soy sauce, Worcestershire sauce,
05:04black pepper.
05:05I feel like skirt steak takes to marination very well.
05:07Yeah, it does.
05:08It's a tougher cut, too.
05:09So it needs a little bit of marinade.
05:10It needs a little bit of help.
05:13Oh, what a beautiful sound.
05:14Let that start to go.
05:15Ringtone worthy.
05:16So all we're going to do now, see that it comes right off.
05:19Like butter.
05:19Like butter.
05:20And rip this open.
05:21And take the seeds out, too.
05:22This will get blended right in.
05:23I have some chipotle.
05:24This is so exciting.
05:25I did tell Chef Donnie I just wanted to make a chipotle aioli.
05:28So the steak is kind of just an add-on.
05:30We were really just here to make a chipotle aioli.
05:31This is going to have a really nice color on it right here.
05:34Oh, yeah.
05:42All right, but look at that, though.
05:44Yes.
05:44I want you to give that a try.
05:45Tell me what you think of that.
05:46Back of the spoon lick.
05:48How do we do?
05:49That's a really good sauce.
05:51And it's kind of chipotle-forward, too.
05:52There's only two chipotles in there.
05:53That's really good.
05:54Thank you, balls.
05:55We're going to give this steak a flip here.
05:57Beauty.
05:58Let's get to scrambling our eggs now.
06:00So we'll start off with the jalapenos in there.
06:02If you want to grab some of those onions.
06:04These onions look like Patrick Ewing in a playoff game right now.
06:06These are amazing.
06:07OK.
06:07Now we can go in with our egg and tortilla chip mixture.
06:11Do you want to give that a little stir there?
06:13Yes, please.
06:15I'm a low-key breakfast taco whore.
06:17So that's perfect.
06:17That's as far as we want to take these.
06:19We're just going to end there.
06:20And then you request a flour tortillas as well.
06:22I do.
06:23For a breakfast taco, it depends on what I'm eating.
06:25But breakfast taco, I agree.
06:26I like flour.
06:27But I like them super charred.
06:29Let's see if I'm not on fire again.
06:31Is that on fire?
06:32You want me to grab it, or who am I?
06:34Grab it, balls.
06:34I'm not grabbing it.
06:35Grab it, balls.
06:36No, it's on fire.
06:37Grab it, balls.
06:38You have the chef hands.
06:39Grab it, that's fine.
06:40That's usable.
06:40That's usable.
06:41That's good.
06:42I was about to use this thing to get it up,
06:43but I've killed myself if I use that.
06:45What do you mean kill yourself?
06:45I don't know.
06:46Maybe like some sort of electrocuting fire thing.
06:48Oh, it's gas.
06:49I don't know.
06:50It's gas.
06:50I wasn't good at science.
06:52I'm going to get this bad boy off then.
06:54That was awesome.
06:56Hope you guys got that.
06:57That was fucking rock and roll.
07:01Let's finish the steak up, and then we'll be good to go.
07:03So whatever your skirt steak or flank steak,
07:05you want to make sure you cut against the grain.
07:07So the grain's going this way.
07:08So we want to cut like this.
07:09But just because it's so thick, I'm going to just cut it in half,
07:12and we'll do like two.
07:12We're trying to cut like north-south opposed to east-west.
07:15Exactly.
07:15I'm going to try to have one of these for science.
07:18Yeah, get one in there for science.
07:22I love science.
07:23My favorite subject.
07:23How's the steak tasting, balls?
07:25It's damn good, brother.
07:26And for the record, it's not noon yet.
07:27So we are having breakfast.
07:28It is, yeah.
07:28It's a great way to start the day.
07:30It's going to be so good.
07:30So aesthetically pleasing.
07:32I don't know which one right now looks the best.
07:34I think this one.
07:35Probably because that was the one I flipped over there.
07:37There you go.
07:38My favorite show at Barstool.
07:39This is exciting.
07:40Well, thank you very much.
07:41I appreciate that, balls.
07:42You know I like cooking stuff.
07:43All right, Glenny.
07:43And there you go.
07:44We have our migas breakfast steak tacos with our poblano aioli
07:48that you requested.
07:48Yes, poblano chipotle aioli.
07:49Chipotle poblano.
07:50There we go.
07:51Let's do it.
07:51Let's dive in.
07:51Cheers.
07:52Oh, my god.
07:52Cheers to you.
07:53Thank you for having me.
07:54Thanks for coming on.
07:54Salute.
07:55It's a good way to start the day.
08:01Pretty good.
08:01That's real good.
08:02And I'm happy at the sauce.
08:03Yeah, the sauce.
08:04It's maybe the biggest part of it.
08:04You got to take some to go with you.
08:06These steak tacos are simply a vessel for us to make an aioli.
08:09Guys, that's going to do it for this episode of What's for Lunch.
08:11Glenny, thanks for being here.
08:12See you guys next time.
08:13Peace.
08:15That's really damn good.
08:22What's for Lunch.