Donny Enriquez | What's For Lunch
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00:00Yo Bruce, what's for lunch?
00:02Little sausages, gravy, hash browns, egg casserole, baby, my favorite.
00:07All right, sounds good. A little brunch for lunch. Let's get cooking.
00:16Guys, welcome back to What's For Lunch. Bruce Arians, welcome to the kitchen.
00:20First coach ever, so that's exciting.
00:22I'm glad to be here, baby. Cooking up one of my favorite things today.
00:25Yeah? Is this your go-to?
00:28Yeah, I'm a faster.
00:30And I love breakfast food, so it's really hard for me to give up breakfast.
00:33So it's like, lunch is brunch is like the perfect time.
00:36Yeah, my favorite too, growing up as a kid, breakfast was always my favorite,
00:40and that's how I learned how to cook, was all breakfast stuff.
00:42So it's got a special place for me, and this will be a good one.
00:45Now, do you go by Coach still, or do you go Bruce Works, or what?
00:50Coach.
00:51It's like a doctor. Once you get the title, you know.
00:53Coach, B-A, Bruce.
00:55Okay, all right.
00:55I'll do both.
00:56All right, I like Coach, because I still call all my high school
00:59and my college coaches are still Coach, no matter how old I get.
01:02So I like that.
01:03All right, so what we're going to do,
01:04well, you have some breakfast sausage here that I just got a little head start on.
01:07I'm going to get this back on the heat.
01:09And then to make hash browns, do you like to cook at all?
01:11Are you a cook yourself?
01:12A little bit, not as good as I used to be.
01:15Okay, you've lost the touch?
01:16I have. I used to make some good hollandaise and other things.
01:20I haven't tried it in a long time.
01:23Hollandaise is one, that's a tough one.
01:25That's an advanced sauce right there.
01:26I didn't expect that.
01:28How often were you cooking?
01:30Back in the day, I used to cook a lot, especially summertime.
01:34I'm a grill guy.
01:35But I mean, when I had, I love to cook fish on a grill, which is unusual.
01:39I had this great white Tabasco sauce that used to be legit.
01:43People, they simply loved it.
01:45You a spice guy?
01:46Yes.
01:47Okay, so then we're going to add some spice to this.
01:49Now, we're going to let this get back on the heat.
01:52To get the perfect hash brown, we're shredding the potato ourself.
01:55I got some already going here, but I'm going to show you the step.
01:58Whenever you're doing it, just get a potato.
01:59I like to leave the skins on, get a little bit more crisp of that.
02:02And you want to shred it into a bowl of cold water.
02:05And what this is going to do, if we just shredded this without the water,
02:08it'd turn brown fast, start to oxidize.
02:10And you also need the starch to soak out.
02:12So you get the crispiest hash brown, the crispiest potato.
02:15You got to let that, you'll see the water starts to turn milky white.
02:17That's all the starch coming out of the potato.
02:19Same with french fries, you want to get it crispy.
02:21You got to let the potato soak and just kind of get that starch in.
02:26So that's the first process of this.
02:27When you give a speech, I've always wondered,
02:29are those pre-prepared, a pre-game speech, or is that all just on the fly?
02:33For me, mostly on the fly.
02:34Really?
02:35Yeah, I never did well preparing stuff.
02:37I'd lose my spot and forget it and stammer.
02:40So it's like, whatever came in my head, I'd fire it out and start babbling.
02:46Did you ever walk away from speech going, I crushed that one?
02:49A couple of times, yeah.
02:50They were short too.
02:52Just get real fired up.
02:54I like that.
02:54Dude, it's crazy how a coach can just, they come in there,
02:58you don't know what you're expecting, and you just fire the whole team up.
03:01It's got to be fun to have that kind of, that kind of, bring that kind of energy.
03:04Do you have a favorite speech of movie coaches?
03:07Yeah, I've got to go back to Newt Rockne.
03:08You know, that saved the Gifford and the whole thing.
03:10And I'm old enough to know what that meant.
03:13I was going to say, you know what, that went over my head.
03:14I was going to nod and pretend like I knew what that was.
03:17That one, that one went past me.
03:19I got to go, I'm biased because I'm a hockey player.
03:22So Herb Brooks, that miracle speech.
03:24That is legit.
03:25That's what, that's one of the best.
03:27Okay, so our sausages are heating up.
03:29Now, how do you want your eggs cooked for this?
03:31For me, I like them scrambled.
03:33Scrambled?
03:33With a little cheese.
03:35And the cheese on the hash browns or cheese in the eggs, either one.
03:38Either one, okay.
03:38So I saw you, I usually got hash browns that were in the bowl.
03:41You want it right like that.
03:42So hash brown, cheese.
03:44We'll do cheese in the eggs.
03:45We'll do a little, we'll do a little bit.
03:46We'll mix it both.
03:47Can never have too much cheese.
03:48Yeah, exactly.
03:49Do you mind, you want to crack these eggs for me?
03:51You got it, baby.
03:51I'll have you do that.
03:53And then we'll get started.
03:54There we go.
03:59So we have our, our sausage is fully cooked.
04:00And now we have some of that fat that's come off there.
04:02I'm going to put a little bit more butter in there just to get the best, uh, you know,
04:06you can never, you can never have too much butter either.
04:08Never have too much butter.
04:11And you play football and all grown up.
04:12Was that your, was that your main sport?
04:14No, I was actually a better baseball player.
04:16Played basketball, baseball, whatever's in season.
04:18Okay.
04:19So a multi-sport.
04:21And then how'd you fall in love?
04:22How'd you get into coaching?
04:23Where was that?
04:23Well, you know, when I was a kid, everybody I looked up to was named coach and I thought
04:27school teachers were rich.
04:29So I didn't know any better.
04:31And, uh, so it was, uh, I think that I always wanted to be a coach and a teacher and a guidance
04:37counselor.
04:37Oh, wow.
04:38So I started getting my masters in, in, in counseling and ended up started coaching and
04:42bought a house, had a baby and got fired and moved.
04:45Welcome to coaching, baby.
04:46There's life right there.
04:47Wow.
04:47What's the hardest position to coach?
04:49Is there a certain one that's harder than the others?
04:51I think offensive line, defensive line, because you're dealing with four to five guys, you
04:56know, and the cohesiveness has to be there to build that cohesiveness.
05:00And, uh, you know, I think some people would say the quarterback, but, uh, when you've
05:04got a good one, he's easy to coach.
05:06Sure.
05:06Sure.
05:07They coach themselves sometimes.
05:08Right.
05:08Well, I was, I was thinking, I mean, with a football team, there's so many guys and then
05:11so many different personalities.
05:13You have to kind of tailor it.
05:14Like, yeah, especially now people learn differently.
05:17Now, uh, the kids today learn totally different than they did 15 years ago.
05:21So it's finding that hotspot, how to, how to get them taught.
05:24And really coaching is nothing but glorified school teachers.
05:27We'll just give our tests in front of millions of people.
05:29Sure.
05:29And if they fail, you get fired.
05:30Sure.
05:31But I feel like coaches, you know, some of them strike the fear of God into you.
05:35Some of them are, you know, the nicer you in, but some of them are like militant.
05:38I, uh, where'd you fall on that?
05:40I was one of those guys that coach Bryant, who worked for his last couple of years.
05:46His, his best advice ever was coach him hard and hug him later.
05:49Okay.
05:50So it was like, okay, when I start calling you really ugly names.
05:55Yep.
05:55I'm talking about your football.
05:57Right.
05:57Your football sucks.
05:58You're a hell of a guy.
05:59Yeah.
05:59But your football really sucks right now.
06:00We got to fix it.
06:01Right.
06:02And, uh, so it was like, if I really got on a guy bad, I'd make sure I found him in the
06:07locker room afterwards and knew it wasn't personal.
06:09You know, that was all business.
06:11Just trying to make you better.
06:12Right.
06:12And, uh, I might've called you some ugly names, but, uh, you know, they all understood and got,
06:17got it.
06:18Yeah.
06:18It's to motivate you.
06:19I mean, I feel like, you know, the, the, well, I had a coach say once, if, you know,
06:23if I'm not yelling, it means I don't care about you.
06:24So you'd rather have me care and yell.
06:27Okay.
06:27So our eggs, look at that.
06:28That's, those are looking good.
06:29I kind of, that's where I like them.
06:30And I take them off the heat right here.
06:32Cause that residual heat is going to keep cooking sausage gravy.
06:35All we did was while we were talking, added some flour to this, to that, that grease and
06:38then some whole milk.
06:40And now that's going to start to thicken up.
06:41I'm going to go a touch more milk.
06:42Now you said you like spice.
06:44Do you want a little paprika, a little cayenne pepper in this?
06:45Do you want a little paprika?
06:46For sure.
06:47Paprika.
06:47Yeah.
06:47So we're going with a little paprika.
06:51You sandwich guy?
06:52Are you?
06:52Oh yeah.
06:53What's all right.
06:54I mean, this is a tough question.
06:55If you had to do one sandwich, that's all you get the rest of your life.
06:57The perfect sandwich.
06:58What do you, what are you picking?
06:59What are you sticking with?
07:00Oh, a great burger.
07:01Great burger.
07:02Great burger.
07:03And uh.
07:04You like a thick patty or like a smash down?
07:06I'm a thick guy.
07:07Thick guy?
07:08Yeah.
07:09Perfect.
07:10Have you fold that in there and then we're going to add some little salt and pepper to that.
07:14Yeah, that'll start to move.
07:15Perfect.
07:16All right.
07:17Well, without further ado, we have our eggs ready.
07:19We have our sausage gravy here with the paprika.
07:21And then we have our, I like my hash browns crisp, but we're nice and well done and crispy.
07:25So like to get that, we skipped this stage, but I'll show you right here.
07:28We have our hash browns done.
07:30But once they've been soaking, see how that water is kind of brown now?
07:32Great.
07:32Yeah.
07:32So all that starch came out and then you want to take it and you got to really just, you
07:36wring it out.
07:37So you put it in a clean tea towel like this and you go and you squeeze all that starch
07:44out.
07:44And then that's how you're going to get the crispiest, crispiest hash brown.
07:48And this goes on the flat top, or you can use it in a pan just like that with a little
07:53bit of salt, a little bit of pepper.
07:54And I try not to make a mess, but I tend to do that every time.
07:57You and me both.
07:58Yeah.
07:58And then, you know, that's half of cooking is you got to make a little bit of a mess.
08:01We're going to do one more piece of cheese.
08:02It's right on that, this hash brown.
08:04Yes, indeed.
08:06Now a little trick.
08:07If you ever want cheese to melt fast too, take a bowl, a little splash of water that's
08:12steamed for burgers too.
08:15All right.
08:18You got the melted cheese.
08:25Hash browns go down.
08:27You go eggs and then gravy?
08:28Eggs and gravy.
08:29Yes, indeed.
08:31A little fresh pepper on that.
08:36And then top it off with that homemade sausage gravy right there.
08:47Coach, and there you go.
08:49You have your cheesy hash browns, sausage gravy, scrambled eggs.
08:52I enjoy a Pepsi with my meal.
08:53Every crave-worthy bite tastes better than Pepsi.
08:56I have the Pepsi Zero Sugar here.
08:57But Coach, dig in.
08:58That's all you.
08:59Got it, baby.
09:01Perfect.
09:05Boom.
09:06It might be the best gravy ever.
09:07Best gravy ever.
09:08You hear that?
09:08I'm saving that.
09:09Keep clip of that.
09:10Save that.
09:11There you go, Coach.
09:12That's going to do it.
09:12You have your cheesy hash browns, sausage gravy, and scrambled eggs.
09:16Guys, that's going to do it for this episode of What's For Lunch.
09:18Bruce Arians.
09:19Coach, thanks for being here.
09:20Thanks, brother.
09:20Appreciate you.
09:21See you guys next time.