Donny Enriquez | What's For Lunch
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00:00Yo, Mook! What's for lunch?
00:02Yo, chef! Let's make some buffalo cauliflower.
00:05Ooh, buffalo. Mixing it up. All right, usually it's buffalo chicken. I like that.
00:08Let's get cooking.
00:09I'm a private chef. Cook for money, yeah.
00:16Guys, welcome back to What's for Lunch.
00:17I think I gotta stop clapping. People say that it's like a millennial thing that they clap.
00:21Oh, it is. Someone commented that on an anus video.
00:24I did it again. Guys, welcome back to What's for Lunch.
00:26Mook, welcome to What's for Lunch.
00:27Hello. Thank you for having me.
00:29Thanks for being here.
00:30I'm pumped to be in a kitchen. I haven't cooked a meal for myself in two years.
00:33Two years?
00:34Two years, since I had an apartment in Philly.
00:36Jesus Christ, Mook, that's two years too many. I mean, there's been no in-between.
00:40You haven't reheated anything? I'll give you nothing.
00:43I had an apartment in Jersey City without a kitchen, and then I currently have an apartment in Chicago
00:48where there's a big couch that takes up the majority of my kitchen.
00:52I have to move the couch to open my oven.
00:55That's insane.
00:56There's no cooking going on there.
00:57Okay, we have to fix that, Mook.
00:58Check out Mook Can't Sleep. Also, Mook, you're doing a new show. You've been crushing it.
01:02It's phenomenal. Subscribe to the YouTube channel. Go support Mook, because he's here supporting me,
01:05and we're going to make some buffalo cauliflower.
01:07You chose cauliflower. Why is that?
01:09It's that time of the month for me, Don.
01:11I go through monthly weight fluctuations, and the past three weeks I've been putting on weight,
01:16and now it's the week where I put off weight.
01:18It's nice to mix in some vegetables every now and then.
01:20This looks like one of those Thanksgiving fake setups. You know what I mean?
01:25So I picked orange cauliflower because I thought buffalo chicken, it's an orange cauliflower, orange.
01:30My dome.
01:31Your dome's orange. We have an orange pepper.
01:33We're going high on that, and this is higher in beta-carotene.
01:36It's higher in vitamin A, which is why people say always carrots are good for your eyes.
01:40Your mom never said that as a kid.
01:41Yes, your carrots.
01:42It's good for your vision.
01:43Yeah, that's just the beta-carotene.
01:44So this is going to help our vision. This will help your vision.
01:46It might help your hair even look better.
01:48I don't know the extent of what beta-carotene does.
01:50I don't think it could look any better.
01:51Well, that's not true. Come on now.
01:53Come on, man.
01:54It couldn't look any worse.
01:56I don't know if that's what he wanted to hear either.
01:58Come on, chef. Come on, chef.
02:01I thought this was a home game. I thought this was a friendly between two guys.
02:04I meant that in the most endearing way, you know?
02:06I was trying to give you a compliment, and that's...
02:08I appreciate you guys.
02:09I fucked it up.
02:10So anyway, when you're going for cauliflower or broccoli and you're buying it on the head,
02:13you just cut the core out, kind of go around with using a smaller knife.
02:16A paring knife is perfect for this.
02:17Okay.
02:18And the core's going to come right out, and then we're going to get big pieces.
02:20Oh, now we're seeing, yeah.
02:21We're seeing what you're used to, the florets here.
02:23We don't want huge pieces.
02:24Okay.
02:25Just because they're going to roast faster in the oven, I'm trying to save time.
02:28You could air fry these, the cauliflower too.
02:30That's totally fine.
02:32You'll get a little bit of a nice crisp on it.
02:34If I'm eating veggies, I want them to be as crispy as possible.
02:37Yeah, yeah.
02:38If I'm going to try to trick my brain that this is chicken.
02:41We're using Primal Kitchen buffalo sauce here.
02:43So this is delicious.
02:44It has very high-quality ingredients.
02:45It's made with avocado oil.
02:47So instead of your off-the-rack, off-the-shelf buffalo sauce,
02:50this is going to be a step above.
02:51That looks tasty.
02:52This is good stuff.
02:53Yeah.
02:54Primal Kitchen, it's keto-certified, paleo-certified.
02:56So if you're on any strict diet, they'll get you there.
02:59And you can find them at Whole Foods.
03:00So be on the lookout for Primal Kitchen.
03:02That's where we're going to get all our flavor today.
03:04I used to be a – I've worked in kitchens.
03:07Okay.
03:08I've prepped pizza.
03:09I've made sandwiches.
03:11There you go.
03:12Busboyed, bar-backed.
03:13All right.
03:14So you've worked in kitchens, but you haven't cooked in two years.
03:16Yeah.
03:17What was working in kitchens like?
03:18Did you like it?
03:19I was like the bitch in the kitchen.
03:21Yeah.
03:22Same.
03:23Anyone at home that's worked in a kitchen, you know there's a talking shit dynamic.
03:26Yep.
03:27Just like at Barstool, I was the – just getting stomped on.
03:30It's a grind.
03:31It really is.
03:32It's a grind.
03:33It's a grind.
03:34And then we're using a little avocado oil here, also by Primal Kitchen.
03:36And then to season this, I'm going to go in with some paprika.
03:40This is like a little bit of ranch seasoning.
03:42So you have some dill, herb de Provence, garlic powder, onion powder.
03:45Tell me when.
03:46Pepper.
03:47Just keep going.
03:48There we go.
03:49Somewhat nuts with it.
03:50It might be out.
03:51The meal might be out.
03:52Let me check.
03:53I just got that.
03:54It takes a little bit more.
03:55I got a weak wrist.
03:56You got to press down a little bit more there.
03:57Throw some salt in there as well.
03:58There you go.
03:59And do one more pinch for good luck.
04:00There we go.
04:01And then give this a little toss.
04:02Oh, beautiful.
04:03Smells good.
04:04Now, are you a ranch or a blue cheese guy?
04:05Blue cheese.
04:06That is phenomenal.
04:07Blue cheese.
04:08I was hoping you'd say that because –
04:09Only – it's a ball knower answer.
04:10You know what I mean?
04:11You've got to know food to know that blue cheese is significantly better.
04:14Yeah.
04:15Yeah.
04:16I mean, that is true.
04:17It takes time and place, but whenever you're doing buffalo or something spicy,
04:20blue cheese has a better cooling effect.
04:22And these are just going to go out.
04:24Whenever you're roasting vegetables, you want to make sure that they have their own space.
04:27If they're all, like, stacked up together, they'll start to steam,
04:30and then you're not going to get that crispiness that we're looking for.
04:32Yeah.
04:33We want it on the pan so it gets nice and charred.
04:34Yep.
04:35Everything has, like, a little surface contact with the pan.
04:37Okay.
04:38Take that and pop it in the oven.
04:39That's at 420 degrees right there.
04:41Okay.
04:42We're going to make a quick pickled radish.
04:43Do you like radishes?
04:44Yes.
04:45I'm going to take the mandolin.
04:46See how nice and thin we're getting with this?
04:47Yeah.
04:48Is that working?
04:49Oh, yeah.
04:50Oh, yeah.
04:51There you go.
04:52I'm cooking now, boys.
04:53Yeah.
04:54I'm cooking now.
04:55See, it's fun.
04:56Isn't it fun?
04:57Yeah, it is fun.
04:58All right.
04:59You're getting close.
05:00You're getting close.
05:01That was so close.
05:02All right.
05:03I have some rice wine vinegar.
05:04Nice.
05:05And you can already see these are starting to pickle ever so slightly.
05:07They'll get softer.
05:08The texture will break down.
05:09It's like the cell membranes on the outside start to break.
05:12We're going to make chips.
05:15I want to make chips because we have to wait for those to roast.
05:17Okay.
05:18How long does that go for?
05:19That's going to go for about 20 minutes.
05:21And then what we're going to do is we're going to get a big bowl of ice water.
05:23So we want really thin slices of sweet potato.
05:25They're going in the ice water because that's going to help pull some of that starch out.
05:29Okay.
05:30And it's also going to keep it from just oxidizing from the air turning them brown.
05:35There we go.
05:36That's thin enough.
05:37See how milky that water is getting now?
05:38Yes.
05:39That's all the starch.
05:40That's all the starch coming out, yeah.
05:41Now, let's move on.
05:42There you go.
05:43Do the clap.
05:44Okay.
05:45We're going to move on to making our blue cheese dressings.
05:47We have mayonnaise.
05:48We're using Primal Kitchen avocado mayonnaise here.
05:50Some sour cream.
05:51Yeah.
05:52And then, of course, the star of the show, blue cheese.
05:54Oh, you're crumbling.
05:55So we're going to crumble.
05:56Yeah.
05:57I'm going to really incorporate that.
05:58If you want to grab a spoon from over there.
05:59Yep.
06:00Mayo hate is ridiculous, too.
06:01I don't understand that.
06:02I hate people that hate mayo.
06:04They grow up.
06:05If you want to microplane this, I'm going to have you grate this.
06:07Microplane?
06:08Yeah.
06:09Is that funny?
06:10I don't know.
06:11It sounds like microdose.
06:12And I was like, what are we doing?
06:13Yeah, well, we're making this very small grade.
06:15So, yeah.
06:16It's like microdose.
06:17Microdose and garlic.
06:18All right.
06:19So, sour cream, mayonnaise, blue cheese.
06:21We're going to try to really get it like so that there's no chunks of blue cheese in there.
06:26All right.
06:27Just like that.
06:28Look at this timing.
06:29Look at this timing of this.
06:30That looks good.
06:31Now, this is one of my favorite things to do.
06:32Are we pouring buffalo sauce in there and shaking it up?
06:34Yeah, you got it.
06:35Yep.
06:36Exactly.
06:37Let's go.
06:38Exactly.
06:39And we're not going to be shy with this.
06:40Let's give these a shake.
06:41That hits.
06:42We're going to turn this thing on to high on the broiler.
06:44Okay.
06:45So, we're going to get it really super, super hot.
06:46And we're going to just crispen these up right on top.
06:49Hell yeah.
06:50And that'll be that.
06:51We got to keep an eye on these.
06:52I think we have enough orange for today.
06:54So, why don't we use just a, why don't we use this red pepper?
06:56Perfect way to cut it.
06:57Flip it on its side.
06:58And you're going to let the knife kind of just fall around the core.
07:01In the edges.
07:02Oh, wow.
07:03So, then you're left with all the good stuff.
07:04Dude, that was sweet.
07:05Now, you're just going to do like slices like this.
07:07Okay.
07:08Like a nice, and we're just going to have a nice raw pepper in that.
07:11I was in Weight Watchers in 2015 to 2016.
07:14The commercials?
07:15No, just the program.
07:16Just the product?
07:17Yeah.
07:18You and Dan Marino?
07:19I'm just going through what I have that I need to use.
07:21So, I have some green onions and I have some lettuce.
07:23We might as well just put some shredded lettuce in here.
07:25Now, I have a bowl of brown rice and quinoa here.
07:27That's going to be our base.
07:28Beautiful.
07:29So, now we have to just dry them off because if we threw them in wet in the oil,
07:32you know what's going to happen?
07:33It's just going to go everywhere.
07:34Want me to check that out?
07:35Yeah, why don't you check that out?
07:36I think we're perfect.
07:37We might just be perfect on those.
07:39Let me see.
07:41Yeah, I like where we're at.
07:43Yeah.
07:44I like where we're at.
07:45We'll take those off.
07:46Hell yeah.
07:47Look at that.
07:48Beautiful.
07:49All right.
07:50If you want to grab a clean cloth from in there and just press really hard on top of that.
07:53I'm happy I could get the towel for you, Don.
07:55Watch Mook Can't Sleep for shit like that.
08:00Hell yeah.
08:03We'll start it with our brown rice here.
08:05Beautiful.
08:06Quinoa.
08:07Salting right away for chips or for fries or anything.
08:10Those look good.
08:13Nice and crispy.
08:14Let's try one.
08:15Yes.
08:16Mmm.
08:17Yo.
08:20A little lettuce on the side.
08:22Peppers.
08:23Peppers.
08:24Crispy cauliflower.
08:25Yep.
08:26Just going to load that up on top.
08:29Not much.
08:30And then we'll have that nice little pickle now on top.
08:32Nice.
08:33Green onion to finish.
08:35Boom.
08:36We're going to have like different levels of crunch.
08:38We're going to have levels of texture and crunch.
08:40Layers.
08:41And that, my friend, is a good looking buffalo cauliflower bowl.
08:46Okay.
08:47So we're going to get...
08:48I'm a big like we got to get the whole...
08:50Okay.
08:51With the lettuce.
08:52Yep.
08:53Here we go.
08:58Mm-hmm.
09:00Mmm.
09:01Mmm.
09:02Mm-hmm.
09:04Yo.
09:05Chef.
09:06Yo.
09:07Dude.
09:08Chef.
09:09You did something here.
09:10Dude.
09:11You did something here.
09:12That's the first time I've made buffalo cauliflower.
09:14Dude.
09:15Damn.
09:16Bangin'.
09:17It actually is a good replacement for the chicken.
09:18Yeah.
09:19For the fried chicken that I would be eating.
09:20Yeah.
09:21We're not frying the cauliflower.
09:22We roasted it.
09:23You're getting off chicken.
09:24You're eating a ton of vegetables with this.
09:26Yep.
09:27I think that's a pretty good one.
09:28Guys, that's going to do it for this episode of What's For Lunch.
09:29Mook, thank you for being here.
09:31We'll see you guys next time.
09:34Bye.
09:35Bye.
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