Donny Enriquez | Chef Donny: Cooking with Guests
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00:00Yo, Orange Cassidy, what's for lunch?
00:04I guess orange chicken.
00:05All right, orange chicken it is.
00:06Let's get cooking.
00:07♪ I'm a private chef, cook for money, yeah ♪
00:14All right, guys, welcome back to What's for Lunch today.
00:16I'm joined by Orange Cassidy.
00:17How are you doing, Orange?
00:18I'm just gonna put this apron on.
00:19I've never seen someone put the jacket over the apron.
00:22That's a new look for the kitchen,
00:24but it looks good, it works.
00:25I hope it's okay.
00:26So we're here with AEW professional wrestler Orange Cassidy
00:29and we're making orange chicken.
00:30It's a little on the nose, but...
00:32Yeah, what else are you gonna do for Orange Cassidy?
00:34It works.
00:35Make orange juice.
00:35What's the diet like for a professional wrestler?
00:38Is it strict or is it just eat?
00:39Well, as you can tell, I have a very fast metabolism.
00:42I can eat pretty much whatever I want.
00:43Oh, there you go.
00:44Chicken is a big one, though.
00:46Yeah, do you have like a pre,
00:47something you eat before you're about to perform
00:49and go out there?
00:50I usually have a bagel with cream cheese.
00:51Bagel with cream cheese, all right.
00:53From back in the amateur wrestling days,
00:54you know, those big long tournament,
00:56you have a bagel with cream cheese, get out there.
00:57So you've kept it the same,
00:58even as you started to rise and grow,
01:00you're still a bagel with cream cheese guy.
01:02It's a classic.
01:03I can't go wrong with that.
01:04For the orange chicken, we're gonna start,
01:06we have some chicken thighs that I've just cubed up there
01:07into one inch pieces.
01:08This is some soy sauce.
01:09And then to that, I'm gonna add,
01:11I'm gonna crack an egg in there.
01:12Are you gonna do that bit
01:13where you crack on the person's forehead?
01:14I wasn't gonna do that, but if by all means,
01:16if you could.
01:17Should I try, should I try it on my forehead?
01:18Yeah, go for it.
01:19All right, ready?
01:20There it is.
01:21I got it.
01:21Boom.
01:22Then we have a little bit of white pepper,
01:23some salt in here, mix,
01:24and this is just gonna sit for about five minutes
01:26while we start getting our sauce ready.
01:28And then it's like a quick marinade, but not really.
01:30This is just so that the cornstarch binds to this
01:32and we can fry it up.
01:33You can start zesting that.
01:34I'm gonna chop up some garlic here.
01:36I've seen your entrance.
01:37What's your firework budget like?
01:39Is there a reason there's only one?
01:40You know, I'm very minimal.
01:42And they really said that like,
01:43think about doing a fireworks for you.
01:46And I was like, ah, that's not really my style.
01:48So then one day they were testing the pyro.
01:51It was like a little firework.
01:52And I was like, can I have that?
01:54And they're like, yeah.
01:55We do it anyway.
01:56It's free.
01:57That's how it started.
01:58Well, there you go.
01:59Nice and simple.
02:00Have you always been just a simple guy that's easy going?
02:04You know, it's like you do what you have to do
02:06and then you don't.
02:07It's like a motion like this.
02:09So then you get none of the pith in there
02:10and you get all just that nice, none of the pith.
02:13You did a pretty good, you did a really good job.
02:14Cause yeah, as soon as you get a little too far down there,
02:16it gets bitter really fast and we don't want any of that.
02:19We're gonna use the juice of this too.
02:20And then we will get started breading our chicken.
02:23Is there a proper way to cut this?
02:24Go this way or?
02:24You want to go this way actually.
02:26What's your favorite thing besides a bagel and cream cheese?
02:29Like favorite food to eat?
02:30It's gotta be pizza, but if it is a pot pie,
02:33chicken pot pie, turkey pot pie, whatever it is,
02:35I'm a huge pot pie guy.
02:37You just throw all that good stuff in there,
02:38put a little crust on top.
02:40You got yourself a pot pie.
02:41You almost had that right.
02:42So just upside down.
02:43I'm literally everything I do is,
02:45you're just fixing it for me.
02:46That's all right.
02:47Do you cook a lot?
02:48Do you cook ever?
02:48Do you like to cook?
02:49Uh, look at me, come on.
02:51That sounded like a no, yeah.
02:53What am I doing here?
02:54Wow, you don't get a lot of juice.
02:56No, you don't.
02:57It takes a lot of oranges to get a good amount of juice.
02:59You must really love to cook if you have a show about it.
03:01I do, yeah.
03:02I mean, I've been cooking my whole life.
03:03Grew up, my uncle used to own restaurants
03:05in New York City when I was a kid.
03:06That's where I started.
03:08And then it's just been.
03:09You started there.
03:10Yeah, I used to spend summers out there
03:11when I was like, you know, 15, 16.
03:13How annoying is it when people keep on doing,
03:14yes, chef, yes, chef.
03:16Since the bear came out, that's all.
03:17I get it, man, I get it.
03:19They're like, yes, chef, on your back.
03:21What is it, corner?
03:21Behind, corner.
03:23I need hands.
03:23Yeah, yeah, yeah, I've gotten a lot of that.
03:25Let's take a quick detour to a bear talk.
03:28Sure.
03:28Is it pretty accurate?
03:30Extremely.
03:30Okay, because it's also, it's in Chicago, too.
03:33I've only ever seen, I'll be honest,
03:35I've seen season one.
03:35It's accurate down to the anxiety level
03:37you get from watching at least the first season
03:39is like how, they did a good job
03:42capturing that feeling, for sure.
03:44So this is just cornstarch here.
03:45Cornstarch?
03:46Cornstarch, yeah, so we're breading cornstarch.
03:48You can either bread in flour or cornstarch.
03:50Why do you pick cornstarch?
03:52Cornstarch is gonna be a lot lighter, crispier.
03:54It's not gonna get as dark.
03:55So think, if you want like a southern fried chicken,
03:57it's like, the breading's thick.
04:00That's all flour-based and you get a dark brown.
04:02This is gonna be super light and crispy,
04:04more like Korean fried chicken, like that.
04:06That's what we're going for.
04:07But it really just depends on what texture
04:09you're kind of going for.
04:10Do you have like a size you have to maintain, though?
04:12You have to be in shape because people
04:14are trying to beat you up, you know what I mean?
04:15So you gotta look like you could beat somebody up,
04:18even if you're not that big.
04:20How strict's like your training?
04:21I just go, oh, that's why you have an apron.
04:22No, I have an apron.
04:24Keep forgetting.
04:25I work out whenever I feel like it.
04:28Okay, nice.
04:29It's just me, that's who I am, I don't know.
04:30You have events here?
04:31So Friday, September 6th, we are doing a live collision
04:36at the NOW Arena and a live rampage,
04:38so that's gonna be three hours of live television
04:40that we're gonna do on Friday.
04:41Oh, hell yeah.
04:42And then Saturday is a pay-per-view,
04:44which is big, big, big event.
04:46Okay.
04:47It is called All Out.
04:48There's a couple of big matches on that.
04:49There's Chris Statlander and Willow,
04:52two of our top female wrestlers,
04:53and Chris Statlander used to be my best friend,
04:56but then she punched me in the face,
04:57and now Willow is.
04:57It's a whole long story, you can Google it.
04:59Okay.
05:00And they're gonna fight each other in a street fight.
05:01If you like to see people beat each other up
05:04with tables, chairs, and other items, please come out.
05:09All right, next thing we're gonna do,
05:10we're gonna fry up our chicken,
05:12and then we're gonna make our sauce,
05:12and then everything's gonna come together.
05:14All right, so our chicken now has been breaded
05:16in that corn starch, and we're ready to fry.
05:18Today we're gonna be frying at 375 in avocado oil
05:22by Primal Kitchen.
05:23So everyone's trying to get rid of the seed oils,
05:24the vegetable oils, it's not as healthy.
05:27So, but, great alternative that's high smoke point
05:30for a fry oil is avocado oil made by Primal Kitchen.
05:33This you can get in Whole Foods.
05:34It's paleo-friendly, it's keto-friendly.
05:37If you guys wanna be frying in this,
05:38go check out Primal Kitchen.
05:40I'm using that to fry these.
05:41We're at 375, and these are gonna go right
05:44in, like I said earlier, it's not gonna be
05:45that golden, golden brown color
05:46like it would be if we used flour.
05:48See how light it is?
05:49So we're just gonna go off time here.
05:51This is gonna be like three to five minutes.
05:52So while these are frying up,
05:54I'm gonna take some avocado oil.
05:55This is going in the pan here,
05:56and what we're gonna do is I'm gonna fry up
05:58some garlic and some ginger quick.
06:00You know what?
06:01Chop some of this ginger.
06:01You go first.
06:02Let's see if what I know.
06:03All right, ready, is this right?
06:04Am I starting right already?
06:05Yeah, good grip.
06:06Do I keep the knife on the thing, or no?
06:08Yeah, that's perfect.
06:09You're the first guest who holds a knife properly
06:11without me having to tell them.
06:12So what we'll do is like stack them up like this
06:14and go, mm, that's a professional right there.
06:17So that, we're going with our garlic.
06:19You don't like that much spice,
06:20so I'm gonna do a little chili flake.
06:22Has anybody cut their finger on this show before?
06:24No, thankfully, nobody has.
06:26You know, I was stabbed in the head with a fork.
06:29Really?
06:29In front of 90,000 people at Wembley Stadium last year.
06:31All right, well, if you can do that,
06:32then a knife's nothing for a guy like that.
06:35Holy shit, forehead?
06:37How deep?
06:38Pretty deep.
06:39I think they put three stitches in me.
06:41Damn, how bad did that hurt?
06:43At the time, when someone's stabbing you in the head
06:45with a fork, you just try to think of,
06:46you don't think of pain, you just think of,
06:49how can I make this stop?
06:50Okay, yeah.
06:51All right, so we only want to go
06:52until that garlic is pretty aromatic.
06:54He said aromatic.
06:55Aromatic, you just want to be able to smell the garlic.
06:57Once the smell of garlic's in the air,
06:59which is kind of hard when you're frying something
07:00right next to it, you'll know it's ready,
07:02and then we're gonna hit it right with some brown sugar.
07:05That's about a third cup of brown sugar.
07:06Soy sauce, some rice wine vinegar,
07:08and then that orange that you juiced.
07:10Dump this guy in there?
07:12Yeah, dump away.
07:13And the zest has all the flavor in it,
07:15so we're gonna get a really strong orange flavor
07:17from that zest.
07:18What's the best thing you can make?
07:19Like, if you had to impress somebody,
07:20you're gonna make this thing because you can crush it.
07:23I can make an insane chocolate lava cake souffle.
07:26That'll get them going.
07:28Yeah, that wows people.
07:29I make really good homemade ice cream,
07:30just kind of any flavor you can imagine.
07:31Oh, so you stick with the desserts,
07:33because you know that's what gets people.
07:34Desserts gets people excited, and they're like,
07:35how the fuck, because people are like,
07:36I've never seen, I don't know how to make ice cream
07:38from scratch.
07:39But it's like, all right,
07:40if you gave me a cowboy cut rib eye this thick,
07:43I can nail that every time,
07:44and then you have a perfectly cooked steak.
07:46But a lot of people can do that.
07:47I wasn't expecting ice cream.
07:48So now we're just looking for this
07:49to reduce a little bit more.
07:50The chicken's done, I'm gonna get a bowl.
07:54Look at that cross section.
07:56It's still juicy.
07:58It's gonna be a lot better on the sauce, it's great.
08:00Hot.
08:00Oh, yeah.
08:01Our sauce is done.
08:02Pour this over the chicken.
08:07This is kind of gonna soak into that.
08:08Okay, now we're gonna cut these,
08:10the green onions, the scallions.
08:11We wanna cut them on a bias
08:12so that they look really nice,
08:13because this is our garnish.
08:14You wanna cut them on a bias?
08:15A bias, a 45 degree angle.
08:16Okay.
08:17The garnish is the most important part, in my opinion,
08:19because you eat with your eyes first.
08:20The dish doesn't look good, you're off to a bad start.
08:22I don't think these people understand
08:24who are watching this.
08:25But you're watching a true professional.
08:27All right, the sauce is reduced.
08:28Now we can put this in a plate.
08:30We're gonna finish this off.
08:31Oh, yeah.
08:32This is what they came to see.
08:33Mix it up a little bit.
08:34Yeah, that's all right, boom.
08:36That's how you do it.
08:37Perfect.
08:38Look at that.
08:39All right, Orange Cassidy, there you have it.
08:40Orange chicken, last thing we have to do now,
08:42get a shot.
08:43All right, let's do it.
08:43Let me grab a fork.
08:44What do these people do?
08:45They cheers their thing?
08:46Yeah, we don't have to, we just,
08:47let's just eat it.
08:48Cheers.
08:48Best cookie show ever.
08:52That's incredible.
08:53That's so good.
08:54Guys, that's gonna do it for this episode
08:55of What's For Lunch.
08:56Orange Cassidy, thank you for being here.
08:57Make sure you don't miss any of the events
08:59going on here in Chicago with the AEW Wrestling.
09:01AEWtix.com.
09:04Boom, AEWtix.com.
09:05And guys, check out Primal Kitchen.
09:08We remember we were frying everything
09:10with Primal Kitchen today.
09:11The best, the best there is.
09:13Guys, we'll see you next time on What's For Lunch.
09:14Peace.
09:15It's delicious.