Donny Enriquez | Chef Donny: Cooking with Guests
Category
🥇
SportsTranscript
00:00Yo Brooks Taylor
00:03What's for lunch, what's up some buffalo chicken sandwich? All right, let's get cooking
00:14Guys welcome back to what's for lunch today. We're doing at Brooks Koepka Taylor gooch guys. Thanks for being here gonna be here
00:21This will be fun. You guys cook at all. No, I haven't cooked in years coffee. Nothing. No, I don't drink coffee
00:26Hot drinks, he doesn't catch up. Apparently. Yeah
00:31We go unpack that later
00:34Just a little bit now, I'm definitely no chef but just a little bit
00:38Okay, and you bought you're both married your wives cook or what? What's are you guys eating out? You guys go?
00:45All right, well buffalo chicken we got to get one thing off the bat we're doing ranch or blue cheese ranch ranch ranch
00:51Okay, I'll throw the blue cheese out. We'll make homemade ranch. All right, so to get started we have chicken thighs
00:56Here I got a head start. You guys told me yesterday you want a buffalo chicken?
00:59So he's been marinating overnight and buttermilk a little bit of the Frank's red hot
01:04They'll be using and then some spices some seasonings paprika cayenne pepper all that. How's your spice? What's the spice level?
01:09We're going with spicy
01:12All right, so we have some all-purpose flour here all we're gonna put in that this is a mix of we have cayenne pepper
01:18paprika garlic powder onion powder salt pepper
01:20That is just gonna be our dredge here for the chicken all that this we're gonna do here
01:24we'll mix this up and what you want to do with like to get the crispiest kind of fried chicken is
01:29You take your batter and you're gonna we're gonna drizzle a little bit of this buttermilk in here
01:34And it's gonna start to clump up you want like you want little clumps in there
01:37It's like kind of the same thing with pancakes how you want them a little clumpier
01:40That's how we're gonna get the most texture on these. So if you want us to give that a quick mix there Brooks
01:44There we go. Oh
01:46Indication boys. There you go. You guys have a pre like a pre round meal that you like to eat
01:50I guess you're starting pretty early. So does it change based on teeth? Oh, yeah now we're going late
01:55I don't think would live. Yeah, we go late
01:57So you can sleep in have a little breakfast and get a little lunch there
01:59Do you like to eat something light before does it change you have something you do every single time?
02:03I can't eat some heavy because
02:05When you're walking 18 holes, it's like I'm gonna do like some chicken and something light just to you know
02:10Get some energy, but if I eat like something like this not gonna happen
02:14Do you guys ever eat it like a hot dog at the turn like the rest of us or when you're playing?
02:17You're not you'd snacking at all. I don't even eat when I'm out there
02:20I just eat before I just like you said just eat some light. What about after after I'm starving
02:25So yes, you eat at the clubhouse though where you eat at the course. Yeah. Yeah, we got a we have a chef
02:30I get a house so
02:32Starving waiting to get some food back there and try to hold out
02:34Is there any course they like you you play that you'll know for sure like that clubhouse has the best food
02:39Yeah, there are some places that are really good. Just depends where you're at
02:42I mean you can be overseas and you can have some weird stuff over. Yeah, you get some interesting stuff
02:46So where's your favorite spot overseas? Where do you like to play Singapore was pretty good
02:51If you had to have one sandwich besides buffalo chicken only one sandwich the rest of your life
02:55What kind of sandwich you go Lee? I mean, I don't know why my mind just goes to Jersey Mike's
03:05That's fine, all right, I'll do it Italian. Yeah
03:10You picky eaters at all
03:12Piggy but not
03:17After you won, what did you have you gone out to go straight to the alcohol?
03:26I will say though I do this like if I play bad, I will try like I will eat like shit bro
03:31Same I'll like order a pizza. I sulk it is like yes. Yeah, I want bad food when I play like shit
03:36Okay, so more like I'm a John Daly method when you're just
03:42Alright, so these are looking good. See how much we have like that all that texture
03:45You really want to press a man and so you get all those little cracks and crevices full
03:48I'm gonna have you guys start chopping stuff here. So let's go. No one's been hurt on this show yet
03:55Hey, this is hard, by the way, I know you've never cut an onion
03:59This won't be that hard
04:00No one's gonna cry to that right because you have sharp knives and that's the reason you cries because you have a dull knife and
04:05It breaks that really a gas gets released every time. So give a sharp knife. No crying Taylor
04:10I'm gonna have you on that one. All right, you're on that one. I'm telling you
04:13He's gonna do like this thing is like and then it's like that's where if we're doing a dice
04:17We're doing a slide. Oh, you know you're talking about that. I don't know how to do it. That's pretty good
04:21There's like a natural anatomy of the onion. You see kind of those lines
04:24Yeah, what we're gonna try to do is follow those along
04:26So you just kind of start an angle and work your way up and you just slice them like this
04:31You should do exactly I was thinking exactly like that again speed
04:35I'm not doing practice. I need my fingers. Hold your knife, you know
04:39Yeah, if you're right here, I'm in forefinger here
04:42So you have more control if you hold the knife like this cuts himself, you know, take your thumb put your thumb on that
04:46Okay, take your finger there. Yeah, and then get those fingers here talk. So we're
04:52Yeah, and then all right, that's just a little steep of an angle. Yeah, perfect. Okay. I'm not good there. We're good
04:57Yeah, there you go. There you go. That's it. It's pro boys pro, but you gotta like slice through it
05:01Yeah, no, I know it's not going all the way through but that's
05:03We're getting there we're getting there we're getting it's like you've done this before I have
05:08Multiple times all things considered. That's a pretty good slice. That's usable right there right there usable. Yeah
05:13Yeah, that's a little bit but it's all right
05:18Make an onion
05:21I don't even know how to do this here. So go here
05:24Yeah, I wouldn't try to go to steep just as yeah, you just go there
05:27But with that knife if you want to grab it with your thumb here and your forefinger there
05:31You don't really need the handle at all. You'll have more control that way. There you go. There you go. Boom. There it is
05:35That's kind of that's way better
05:38Didn't cut myself. We're gonna stop or if I take it as a win. Perfect. That's great. You could tell which ones are mine
05:43Yeah, I don't know
05:51He's being soft beginning that'll work to that we're just gonna go a little tangerine vinegar
05:55So it's a little bit sweet and then that's just gonna sit for a full-on pickle
05:59You're gonna want to boil it with a brine but a quick pickle in 5-10 minutes
06:02This will start to change color soften up rice wines a little it's a little stronger here than that tangerine
06:07So this will help pickle even faster. But then yeah, that's it a little bit. Yeah
06:12We can move on to the fun part we're gonna fry our chicken up so this ladies in the oil
06:17Kind of want to dip it in
06:19Get it going and just lay and that'll just chatter away five minutes is all it really takes with these and we're using thighs
06:25I'll never recommend cooking with a chicken breast if you're doing anything from grilling to making a fried chicken
06:29The thigh is the superior cut. There's a lot more fat in it. So it's much harder to fuck up
06:34It's harder to over and just it's the perfect size for a sandwich. And yeah with that fat content
06:40It's gonna be much juicier. Yeah, I feel like it's easier to like cut up a chicken. It is
06:45Yeah, it's easier to cut up but thighs will cook faster, too
06:48And like people are so worried about chicken getting it overcooked overcooked
06:52That with a thigh you can overcook it and it's still so good. Okay gonna be good
06:56How often have you burned yourself a good amount of time? Yeah. All right, so
07:00Let's make our ranch. How about that? Make some ketchup for him in a minute, too
07:04I'll try ketchup. Fuck it. You never had ketchup. Yeah
07:08Edward oh, like you've never had it. No, dude, every time I get like a burger. I check it
07:12I'll never put it on fries even as a kid though. No, so ranch is pretty easy to make the basis
07:17It's sour cream mayonnaise garlic and then some fresh chives and some fresh dill. We have some parsley in there
07:23I didn't know garlic was in yeah, and a fresh ranch
07:26Yeah, so like raw garlic has a like a spice to it. Oh, yeah
07:29Yeah, so that helps and it's like you're ever chopping garlic and you want to get into a paste smash it
07:34But then take a little salt salt on on that the grands of that salt are gonna
07:38Yeah, it's it right into a paste. Got a little tricks of the trade in now
07:42So boom, that's perfect like that garlic goes in you guys want to chop some more you want to chop the chives?
07:47We can get you guys chomping. I know we can chop chives. Listen, I'll get through that
07:51I want to see you guys do the chives. Hey, I can sprinkle some dill in your turn. All right, whatever else you can
07:57Perfect. We're golden now boys. Yes, beautiful. All right chive time
08:00But just like this the motion is the same and then we're all really thin here
08:05Take it away. You got it. You got it. Oh
08:08God
08:11I'm not gonna chop
08:13Taylor you want to give it away? I'm gonna cut myself. Let's see. Yeah better than mine
08:18All right
08:19Myself our seasoning a little salt a little dried parsley garlic powder onion powder chives looking great. That's that's what you want there
08:28Chives will go in. How's that look?
08:30Yeah, it's looking good. I'm looking good looking that's looking solid. You're really looking for color. So like that's the
08:36Little golden brown, so we're getting right there. Honestly, there we go. Chicken's looking perfect
08:41All right
08:42Then we're gonna make our buffalo sauce too
08:43Which is just red-hot classic buffalo flavor a little bit of vinegar goes in that a little bit of Worcestershire sauce
08:49You say that Brooks? No
08:53Little honey and then honestly the secret to buffalo sauce like what takes it from the French red-hot is the butter
08:59So butter goes in there toast our bread and we'll be good to go and a nice brioche bun. Mm-hmm
09:04How is that
09:06Chives really make that
09:08Chives really make that. Yeah, I thought so now if you want to make this even spicier
09:12What would you do you're trying to make this like a national style hot chicken?
09:15You take cayenne pepper and yeah
09:17And you get some of that frying oil put it hot oil in the cayenne pepper and then you brush that on
09:22And it gets super spicy. Okay, load it up. There you go. Golden now now we're cooking money
09:27There we go. Now those onions you guys pickled you can top the sandwiches with those and then we'll finish with that
09:32All right boys and there you go buffalo chicken sandwich and you guys honestly did a lot of the work
09:47All right, that's what I like to hear guys that's gonna do it for this episode of what's for lunch Brooks Koepka Taylor Gooch
09:52Thanks for being here guys. See you next time
10:02You