Donny Enriquez | What's For Lunch
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00:00Yo Donnie, what's for lunch?
00:03We got the Super Bowl this Sunday.
00:05Let's start off by making some cheesy garlic bread.
00:07Come on.
00:08I'm a private chef, cook for money, yeah.
00:12Guys, welcome back to What's for Lunch.
00:17We're going to get you all ready for the Super Bowl this Sunday, starting out with something
00:20very easy, but very delicious, some cheesy garlic bread.
00:23For that, you're going to need a nice big old loaf of bread, I have some soft Italian
00:28parsley, garlic, of course, is the most important part, some Parmesan cheese, and some butter.
00:35First things first, we've got to get the garlic ready.
00:37Now, you do this one of two ways.
00:40You could roast this whole, cut these in half, put some olive oil on, roast them in the oven.
00:44You're going to get more of a roasted flavor, a little slightly different.
00:48What I'm going to do today is we're going to take them, we're going to confit them in
00:51olive oil.
00:52To do that, we have to get all of the cloves out of the shells here.
00:58Just smash them all.
00:59We're using a lot of garlic.
01:00We're going to use two full bulbs of garlic, maybe even three here, so a lot of cloves.
01:04Now, peeling garlic, a pain in the ass.
01:07What we're going to do, you've probably seen this trick on the show before, it's my favorite
01:10thing to do with garlic.
01:11Get a bottle, get a glass jar, something that's hard, a harder plastic.
01:15If you try this in soft plastic, it won't work, so the harder, the better.
01:20This mason jar probably will work the best, but you take all your cloves, and I've never
01:24done it with this many, so we're going to see how this works.
01:27Put them in the jar, put them in the bottle, and then you just shake the hell out of it.
01:31Just keep shaking.
01:32Shake, shake, shake.
01:33If you have a bartending shaker, a metal shaker, that'll work too.
01:40Get them in there, and then just start going.
01:49You'll see here, pretty much all peeled.
01:52Not bad.
01:53Now, it's just about separating them.
01:54Some of them that didn't come off, look, it'll come off just like that.
01:58Once the garlic's peeled, throw it in there.
02:00Don't even worry about the little root.
02:02It's all good.
02:03Once you have all your garlic peeled, all the skin's off there, you're going to take
02:05olive oil, and we're just going to cover it completely in olive oil.
02:12Just until, right until the level is just above all the garlic, as you can see there.
02:17We're going to bring this up to a gentle simmer, and then kind of reduce it.
02:20We don't want it to be super, super hot.
02:22We want this just to slowly cook.
02:24The beauty of this, you'll be done.
02:25You're going to have beautiful, soft, comfy garlic, and the oil's going to be flavored
02:29garlic oil.
02:30You can reuse both things.
02:31Don't feel like you're wasting a bunch of good olive oil.
02:33You can save it at the end here.
02:35Perfect.
02:36We'll let that go.
02:37Now, this is going to take about 30 minutes.
02:38It's kind of as if you were roasting it in the oven, so you have the two options like
02:40I talked about.
02:41Both things are doing the same thing.
02:42You're softening up the garlic.
02:44It's becoming very sweet.
02:45It's losing all that harshness.
02:47Once this is done, you can take it, spread it on toast, eat it.
02:49It's going to be delicious.
02:50It's not going to be burning if you were to eat raw garlic.
02:53Same as if you're going to roast it.
02:55To be honest, this, I think, is a little easier.
02:58If you roast it, you're going to have a different flavor.
03:00If you like roasted vegetable, if you like more of that kind of char flavor on there,
03:04by all means, go ahead and roast it.
03:06Today, we're going to go with the comfy direction.
03:08In about half an hour, we'll come back, and we'll do the next step.
03:12All right, guys.
03:13Garlic is nice and soft now, so we can move along to the next step.
03:16We're going to strain off that oil and save that for later.
03:21Garlic oil.
03:22Save this.
03:23Take all that garlic.
03:25Oh, that's good stuff right there.
03:28Look at this.
03:29Look at this.
03:30Look at this.
03:31Look, look, look, look, look, look.
03:32Look.
03:33Look at this.
03:34Just smashes into a beautiful paste.
03:37Oh, you put that on toast, you eat that straight as it is.
03:42That is a thing of beauty, that is comfy garlic.
03:44Put this in a jar.
03:45Let it cool.
03:46Put it in a jar.
03:47Put it in your fridge.
03:48You can have it.
03:49You can keep it for a little while.
03:50To that.
03:51Two sticks of room temperature butter.
03:52This is not a healthy meal, okay?
03:55It's cheesy garlic bread.
03:56What did you expect?
03:57Super bowl.
03:58Remember, the garlic was a little warm, so my butter started to melt, but that's A-okay.
04:03The oven is at 390 degrees.
04:05If you want a little spice, which I actually do, I'm going to put some chili flakes in
04:11here.
04:12You can use a fresh chili.
04:13You can use a fresh, no chili.
04:14If you want to use a jalapeno, I'll just use a red chili, chili pepper, and cut it up.
04:18If you want spice.
04:19If not, perfectly fine as is.
04:21I'm using unsalted butter, so I'm going to add some salt.
04:24Not too much because the Parmesan cheese is going to be salty.
04:27I'm going to go in with a little bit of some chili flake, not too much, just for a little
04:32bit of heat.
04:34I'm going to quickly run my knife through this parsley.
04:41Nice mound of fresh parsley can go in there, too, and then, of course, some Parmesan cheese.
04:50Don't worry.
04:51We're going to top it off with some more at the end here.
04:53Start with that.
04:54Nice.
04:55Oh, I wish you guys could smell this.
05:00This is top 10.
05:02Top 10 smell of this kitchen.
05:04Garlic and butter.
05:06Some fresh herbs.
05:07Thing of beauty there.
05:08Nice soft piece of bread here.
05:13Okay.
05:18Take our butter mixture and just spread that all over your bread.
05:23Don't be shy with it.
05:39That is what we're talking about.
05:41Every little nook and cranny filled in.
05:42Don't let anything go to waste.
05:44Oh, this is going to be fantastic.
05:47Just cover it with a nice layer of Parmesan cheese.
05:51I have to bless it one more time.
06:00Oh, I think we got every spot on that.
06:04I think that's going to do.
06:10We'll make that work.
06:11Into the oven, 390 degrees, 400 degrees, something like that.
06:14We'll pull it out when it's done.
06:16I'm going to say about 10 minutes for that.
06:19We'll see.
06:20Ta-da!
06:22And look at that.
06:24Just about 10 minutes.
06:25So I did five on normal, just baking, and in the last two or two and a half, three minutes,
06:30I turned the broiler on high to get a nice little bubbly golden crisp on the top.
06:35But there you guys go.
06:36We have delicious garlic bread.
06:37The entire office smells amazing right now.
06:40It is very hard to beat.
06:41All right.
06:42And I told you guys it smelled so good.
06:43We got Hank.
06:44He just drifted in here like a cartoon character with a pie on the windowsill to try this garlic
06:48bread out.
06:49All right.
06:50Let's cut into this.
06:51I don't even know why I was coming to the kitchen, and then I realized as I came, it
06:56was destiny.
06:57Oh my God.
06:58I mean, that's...
07:00Pick your poison right there.
07:01That's going to be some of the...
07:02Yeah, get that.
07:03Get that piece.
07:04Oh, it's so soft, too.
07:05Cheers, guys.
07:06That's homemade garlic bread.
07:08Let's go.
07:09This is perfect for the Super Bowl.
07:10Wow.
07:11Not bad, right?
07:12It's going to be hot as hell, dude.
07:13Oh, yeah.
07:14That actually is the best garlic bread I've ever had.
07:19Well, there you go.
07:20You heard it from him, not me.
07:21Guys, that's going to do it for this episode of What's For Lunch.
07:23We'll see you next time.
07:24Have a great weekend.
07:25Cheers.