Donny Enriquez | What's For Lunch
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00:00Guys, welcome back to a bonus Super Bowl episode. Max is in the kitchen and we're
00:05whipping up some jalapeno poppers. Ready, Max? I don't know what I did with the mic.
00:08Max, you lost your mic. Oh, we're good.
00:15It's unbelievable. Alright, ready? Back. Alright, we're back.
00:19Jalapeno poppers, Max. Great Super Bowl snack. Wouldn't you agree? I love
00:23jalapeno poppers. I've never seen jalapeno poppers like this, but I'm
00:26intrigued. Okay, so we're doing a little bit of a twist. I have some mac and
00:28cheese that I've made here. If you click the link, one of these links will be my
00:32recipe for mac and cheese. Or, if you guys want to make it easy, it's a Super Bowl, you
00:36don't work too hard, you can do store-bought mac and cheese. Just get a
00:39good quality store-bought. They make some really good ones now where they have a
00:42full thick on cheese sauce. They have, you know, go a little higher brand. It's
00:46gonna pay off. And then you can add a little cheese to yourself, a little
00:49butter, and you'll be fine. And then we have some bacon and jalapeno. So we're
00:53basically doing bacon mac and cheese. Actually, jalapeno bacon mac and cheese
00:55is my favorite kind of mac and cheese. So we're gonna turn that into a popper.
00:59Sound good? Sounds great. Okay. I don't see how it could be bad. I don't either. And,
01:02congrats, your Eagles are in the Super Bowl. Shut up. That, this is fucked up. This
01:07is, I may have to walk off the show right now. Well, that, that's crazy. Eagles, we
01:13are shooting this before the Eagles-Commanders game on Sunday. That was
01:17crazy. That was crazy, but I take it back. But it's gonna be a good game and we're
01:20gonna enjoy some poppers. So do you want to help, do you want to cut jalapenos?
01:23Yeah, see, that was my question. I have done this before and it's gone horribly
01:28for me. As in how? As in, I get stuff on my fingers and then I touch my face. Okay,
01:33yeah. And then it, it, it's painful. Do you not, how do you prevent that? No, that's
01:38what, that's my question. You want to know how you prevent that? Yes. You don't touch
01:41your face. That's it? That's it. You have to wash your hands and you don't touch
01:45your face or take a piss. I made the same mistake. That was my first job. Take a piss. Oh my
01:49god, that was my first job in a kitchen. I had to cut like maybe 200, 300 jalapenos
01:52and I was a prep cook back in high school. Went, didn't, wasn't wearing gloves. Went
01:56to the bathroom, came back. You can imagine, it's like putting icy hot down there. It
02:00was not a. That was a thing that my JV baseball team, as someone lost a bet, they had to put
02:04icy hot on their balls. Jalapenos are even worse. Just the burning, no icy, just hot.
02:09A little foot crack there. I know. A little voice crack there. I'm still growing. I'm
02:13clearly. Growing boy. I'm still growing. Okay, let's get you a knife. So yeah, I mean, to,
02:19honestly, to avoid it, you just, you can wear gloves. That's, I mean. Yeah, we're not
02:22doing that. Who's going to do that? The best way to do it is really you cut. So if your
02:26hands are touching the outside, you're fine. It's the pith and the seeds that are hot.
02:29Seeds. As you know. So what you do. What's this called? A pith? The pith is the white
02:34part, yeah. Oh, I never knew that. The pith, yeah. Like the pith of an orange, the pith
02:36of a, you know, it's a fruit, so it's got pith. So you take a spoon and you'll hold
02:40just the outside. You can go right down there. So what are we doing? Are we going no seeds
02:44in this? We're going no seeds. Minimal seeds. Minimal pith. Unless you want it like super
02:48spicy. But Max, if you do it like this, you're going to have minimal, minimal contact with
02:53what's spicy. So that's what we're looking for. That goes in there. And to make a jalapeno
02:58popper, because they all have a cream cheese in it, we're going to throw a little cream
03:03cheese now into our mix. So now we got this beautiful cheesy mixture. And I'm going to
03:10do one last thing. We're going to top this with a little bit of a panko, a bread crumb
03:13topping. Let's take a little bit of butter. There's so many of these jalapenos. You don't
03:18have to do all of them. That's fine. That's good. No, I'm going to keep going. No, no,
03:21that'll be good. No. I don't think, look at, okay, do them all. Do them all. I'm going
03:24to touch my face. I know me and I know that I'm probably going to end up touching my face.
03:30I shouldn't be using this. What are you eating? Huh? What are you eating? I just ate some
03:36cream cheese. I'm not going to lie. I just had, there's a little cream cheese on the
03:39spoon and I ate it. I mean, who amongst us hasn't got a bagel of cream cheese and a little
03:43bit comes out the side and you don't take a little bite? I mean, that's the best part.
03:45Yeah. Who amongst us? Yeah. See, we got to do bagels too. Oh yeah. Bread boys, tune in.
03:50It's coming. That's the one thing. This will be out first. That's one thing I found about
03:53Chicago bagels. Stink. Yeah. I think it has to do with the water, but we know we can take
03:57a deep dive into that. Yeah. On our other show. I just. What'd you do? You just throw
04:02one away? I just threw one away. You said we didn't need all of them. You're right,
04:06but I didn't say throw them in the garbage. It fell out of my hand. You want me to fish
04:09it out of the garbage? No. Nope. It's what's done is done. You know what you could do?
04:15You want a little spicy? Let's take a little bit of the seeds. Let's take a little bit
04:20and we're going to put them in the mac and cheese. Oh, I like that. Chop up a little
04:24bit of the pith, a little bit of the seeds. This white part. Oh yeah. Oh my God. This
04:28is, I feel like that's going to be real spicy. Yeah. But you want a little bit of a kick.
04:33Sometimes you get jalapenos and they're not spicy. They're free. It's a completely
04:39different, it's one vegetable or pepper or whatever this is called for fruit or fruit.
04:47But the spice level can go from so hot to like literally nothing. Right. That's why
04:51whenever you're doing any kind of hot pepper, you should like take a bite of it because
04:55each of them have different, different levels. Take a little nibble. I feel like that's a
04:58lot right there. I don't know. Let's see how spicy. Should we just try it? It's okay. Not
05:07that bad. Yeah. Try a little piece. It's really not bad. We can handle that. No, that's fine.
05:15I got some panko breadcrumbs. It's going into some melted butter. It's going to be our topping.
05:23I think that's enough. I'm kind of done with this. That's good. That's enough. If there's
05:28more then I'll actually, you know what? I got nothing to do right now. I take it back.
05:33Everything I said was a lie. Can we count how many times he's quit and come back to this? 80D.
05:38Okay. So I'm going to start stuffing these. All right. Perfect timing. Perfect. Last one.
05:44So we want them about like that. You want a good heaping, a good heaping serving. If
05:50you want to stuff two, why not? Yeah. I feel like you've got to like. I know some of these
05:55are deep. You've got to like wrap these or something. You should have done it like this
05:57where you have to leave the end on. That's a good move by you. I didn't even try to do
06:02that. Yeah, but once it bakes, it's all going to kind of set in here. You need a little
06:05crispy coating on top. Let's see how spicy this little. Yeah. Take a bite of that. I'm
06:15curious. Not bad, right? Spicy? Talk to me goose. No, not spicy. I mean we could put
06:28cayenne pepper on. We could sprinkle cayenne pepper on. We'd go nuts. On top of, we already
06:32made them all. Yeah, but we could do. Oh yeah. Yeah, that's a good idea. Do that. A little
06:36cayenne, a little cayenne. I think that's perfect. Yep. All right. Let's put these in
06:41the oven. 400 degrees, 10, 15 minutes. We got to be able to fit this last one on. Max
06:47worked so hard. Yeah. Well, I always watch videos about overcrowding stuff. Yeah. That's
06:55really like, everything should have its own space. If it's like everything's touching each
07:00other, it starts to steam and you can have issues there. This is like, as long as everything is,
07:05see this all has enough space. 400 degrees, 10, 15 minutes. Boom. 15 minutes later, we're ready
07:15to pull these out. I mean, they look phenomenal from here. I mean, come on. Look at that. Look
07:24at that. You're showing up to a Superbowl party with these. Yeah. You're winning. Yeah. You're
07:30winning. They're so hot. I want to dive in. I really want to dive in. They're hot. Maybe you
07:37can come up with a quick sauce though on the spot. This is just quick, right off the dome.
07:42We got any herbs? We have some herbs. Of course we have herbs. All right. Yeah. You need some
07:47herbs as you're making a ranch of sorts. I've been making a healthier blue cheese at home.
07:55Oh yeah? Yeah. Like a little bit of light mayo, some Greek yogurt, lemon, Worcestershire sauce.
08:00Okay. I like that. That's good. What did you think of my pronunciation right there?
08:04Better than mine, dude. I gave up on trying. I get roasted every time I try to say,
08:09I say, Worcestershire. That's not right. Worcestershire. So I stopped. I stopped.
08:13I don't know if I was right, but it sounded confident, which is basically all you really
08:17all you do. All you do is mumble through it. And then cut that chipotle pepper up too.
08:26And there you go. Now we have a quick and easy dipping sauce. Excuse me.
08:35A little lemon. A little lemon.
08:36How'd I do? Fine. I'll take fine. Let's see. That's, I'll cut off my finger before I do that.
08:48Max, give that a stir. I can do that. I can stir. Give that a stir and then we'll eat.
08:57I mean, this is a hell of a sauce that you just kind of put together. Right? You like that?
09:01It's a quick sauce. Yeah. All right. Should I grab one? Grab one. Yeah.
09:04I'm gonna go no sauce at first. Okay. All right. Cheers. Here we go. Cheers. Cheers.
09:15It's good, but it's hot.
09:19Maybe if you're making at home. Wait a little longer. Really good though. Really, really good.
09:26Fantastic. All right, guys. That's gonna do it for this little bonus episode. Enjoy Sunday. Enjoy
09:31the Super Bowl. We'll see you next time. Peace. Hot. Yeah, it is hot.