Donny Enriquez | What's For Lunch
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00:00Yo spider what's for lunch today? We're making Philly cheesesteak egg rolls. Oh perfect for the Super Bowl
00:07Let's go
00:15Guys welcome back to what's for lunch spider
00:18Welcome to the kitchen. Thanks Don pump to be here. Look at this
00:20I didn't even know you're gonna blend in with the the apron there, but yeah, you look great
00:24So Super Bowl who you got this is before the the conference championship, but still yeah
00:29I'm going with the Buffalo Bills, you know, I spent a lot of time in Western, New York
00:33My first year of college was spent there. Shout out st. Bonaventure. I really grew to like the Bills during that time
00:38I refused to root for the Giants and Jets and the you know, greater, New York City area team. So I went with the Bills
00:44Okay, I like that. I'm gonna ride with you on the bill. Let's go
00:47You know who else is riding with us on the bills Frank the tank
00:50So I'm trying to get him on another team so we don't get the Frank curse. Okay, we might need to switch it up
00:56Yep. Anyway, we're gonna do a Philly cheesesteak egg roll
00:59I'm assuming in Philadelphia is gonna be the commanders and they'll be in the Super Bowl
01:02So this is I guess an homage to to them, but I'm really not pulling for them again. They
01:08They've had they've had their win. They won in 2018 2019 doesn't matter anymore. Okay, so Philly cheesesteak egg rolls
01:14We're gonna make a cheese whiz we're going classic. I have some evaporated milk
01:18We're gonna cheat make a quick whiz evaporated milk cheddar cheese
01:21Of course little cream cheese, then we'll be an onion and I have to get my ribeye steak which is in the freezer
01:26So I'll be right back and you're gonna go why is it in the freezer? I'll tell you in a second spider
01:30I think I know why chat
01:32I think it's in the freezer because if you freeze a steak
01:35It's a little bit easier to cut than a room-temperature piece of meat, but we'll defer to chef Donnie when he gets back
01:40Hopefully I'm right. I heard you answer correctly ding ding ding ding ding ding ding. Oh
01:45That's gonna go on here. Okay, what I'm gonna have you do you want to dice up an onion?
01:49Yes, chef. Am I gonna start crying? I don't think you're gonna start crying. You know, why don't you slice the steak?
01:54I'll cut the onion. How about we do that?
01:56Okay, you sure you trust me with that?
01:58Yeah, I think so. Okay, if you're doing it wrong, I'll stop you. How about that?
02:02Should I use the cleaver or which tool would you recommend? You know what you pick you want to go crazy?
02:06Oh, yeah, that's the cleaver, but try to get a pretty thing. So we're going like we're trying to shave it
02:14Yeah, so like that. Okay, and it could be it could be even a little more frozen
02:18But yes, try to go thinner thinner the better you don't have to go super fast, but just go super thin. How about that?
02:29No, there's no such thing that's fine I'll dice this onion up
02:35What's your favorite Super Bowl snack what's your go-to that's a good question, honestly
02:41Probably like Buffalo chicken dip for a football game. I feel like you can't go wrong with that when you go Philly cheesesteak
02:46What's your you go with onions? Do you go with I go with onions without whiz?
02:51Okay, and I'm pretty particular about my cheeses. Uh-huh. This is probably a bad take which you'll disagree with
02:57I don't like anything too pungent or stinky. I
03:01Personally kind of an anti sharp cheese to be honest. So you're like you like American cheese. You like a mild
03:06I think I think the provolone mild provolone is the best on a Philly cheesesteak. I don't like whiz and
03:13It's just a little too sloppy for me. Okay
03:16I like a little bit more clean sandwich exactly what we're making today spiders not a fan of but
03:22We'll overcome that. No, I I see where you're coming from whiz is sloppy
03:27But feel like if I'm getting a cheesesteak, I mean, they're all in or all so I feel that I like the width
03:32I go with onions with whiz and when we're in Chicago, I throw a little some hot pepper some spicy
03:38Giardiniera, I've become addicted. I saw you before put that on your hot dog for lunch today. It's good, man
03:44How about this? Should I discard this piece? Yeah, you could if it's all this if it's just pure fat
03:48We can probably get rid of it. Okay, onions are cooking steaks looking good
03:54We're gonna do like a quick
03:56Quick caramelization on these spider not gonna we're not gonna let them go for an hour and get really deep
04:00But we're gonna go a little higher heat and just kind of get a little bit of color on these
04:05Okay, perfect. I'm gonna have you grate this cheese next great
04:09Great get it. Haha. I got you. Hey, you're on fire today. Great, man
04:14And then to the steak, we're gonna go just a little garlic powder onion powder
04:21And some salt
04:24Cheese sauce we have that can of evaporated milk
04:28Goes in there. Let's go on medium-high heat and spiders got all our cheese
04:32You know what? I'm gonna do just cuz I have it. So why not?
04:36Throw on I have a few slices of American cheese. We have some cheddar cheese there. I'm just gonna make this extra cheesy
04:41All right. Let's see the fruits of our labor ready for the reveal. Let's see it
04:45Whoa, look at that. Perfect. So
04:47Go right in there with that. Yep, perfect
04:53Salt bae speaking of salt bae and a little salt goes in there
04:58Perfect who's your favorite? Um
05:01Celebrity chef don't some Worcestershire Oh favorite celebrity chef. I mean Jamie Oliver's like what got me into cooking
05:08So he's my og favorite British guy
05:11You know, then I watched a lot of Bobby Flay when I was a kid brunch of Bobby was always on for me in the
05:15Mornings, who do I like Francis Maulman Argentinian chef really familiar will dude does everything outdoors over big open fire and pits
05:24All right, we can start cooking that steak. Let's get this going this cheese sauce
05:28We're gonna thicken it up now you can make a roux you can make a slurry
05:32We're gonna make a slurry and you can just reduce it
05:34So we're gonna reduce a little bit everything's gonna melt together and then we're gonna add a slurry
05:38Which is just equal parts cornstarch and cold water and that's gonna thicken it right up
05:42It's your thickening agent and a roux would be with flour
05:44Correct flour and butter usually when you're making a roux based sauce you start with the roux and you build on top of it
05:50If you're making a slurry make the sauce first and then add this at the end
05:54So, why did you opt for a slurry as opposed to a roux for this particular dish just because the
06:00Consistency you get with this and I wanted to keep the flour
06:02That's gonna be a much thicker sauce. It's gonna be more smoother. Got all the thickened with that
06:07Let's get you want to hand me that small dish a little bit of water in that
06:11So that's just cornstarch and water, correct exactly. Okay. Let's cook our steak. What do you say? Let's do it
06:19It's all good mix
06:22Get your pan nice and hot. We're on high heat here. All right steak and go in. Oh, yeah. Listen to that sizzle
06:31This is really coming together to look at this. Oh my oh, yeah
06:34Oh, yeah, listen to that sizzle. Oh
06:37This is really coming together to look at this, oh my god, how's it looking it's thickening up for sure
06:45Perfect that's starting to thicken up. You don't want to you on this to boil it on to get too hot
06:49Just on just hot enough to melt the cheese and then we'll go on with their that cornstarch
06:55I don't know start that
06:58Okay, see right away how thick it got yep you're right away look at that beautiful thing of beauty that's done
07:07And the steak because it's so thinly sliced it's gonna cook very quickly
07:12Only did you muster it?
07:14Yes, a little color on it and we're using a ribeye. So it's a great quality
07:19How about is there a white whale you have for this show if you could cook with anyone?
07:23Yeah, I mean, this is probably no one's gonna mean no, I don't know. Okay. Well, I'll give you my two white whales. Okay
07:31I'll say like someone in the food space
07:34Guy Fieri
07:35But my biggest white whale and someone that it could be possible to get when he's here. Next is Billy string
07:42Oh, yeah, Billy Billy strings is my Billy if you're watching
07:46Come join chef Donnie. Come through Billy. We'd love to have you. Okay, so I just threw the onions in there with the beef now
07:53To finish this off
07:55This is optional, but I had this on here. That's some cream cheese. You might as well use it
07:59We're gonna just toss a little bit of cream cheese in here and this will be our filling in here into that into that directly
08:05Yeah, so just like that much, you know, it's cuz it's a Super Bowl. We're going a little crazy here spider
08:12For our egg rolls. So you want to get the egg roll sheet right behind me?
08:19We have some vegetable oil here heating up to about 350 375
08:24Fry these egg rolls in there. You can also use air fryer
08:27Set it to about 375 350. It'll work just the same
08:31Smells good chef smells great. So now
08:36Take our filling
08:38We'll start at the back side
08:41You ever done an egg roll before? Oh, you know, I did a wontons with them wonton Don, of course, but
08:48Same idea. You're just gonna dab a finger anything. Yep finger
08:52So I'm folding the sides up and then over
08:56Just like that see that
09:00Okay, I've honestly never done a girl so never done it I'm assuming this is how you do I have made
09:06But I don't think I've actually made egg rolls. I you could tell me that you've made everything and I would believe I know
09:11That's the problem. It's a lot of things. I haven't made
09:14Still learning that looks good to me, though. Oh
09:18chef
09:20Oh
09:31Man spy what happened there? What do you mean?
09:34I've never made egg rolls either. So I would consider that a pretty good first egg roll. We do have a slight slight terror
09:41That's all right. Come on
09:46That's pretty good right there
09:50I followed your techniques chef the best one. It's proof. If you guys are watching at home just copy his whole flow
09:57Movement by movement. All right oils ready to go. Oh, you just set these in there
10:03Let them fry up
10:08And if you don't have a fryer if you want to air fry these like I said earlier totally fine air fry these player
10:12This one it might be like four or five. No wonder it looks so good. Yeah, I think he's five sheets of egg roll
10:17That's we're gonna do that one last
10:20That was a double wrap, yeah
10:25Now what kind of oil is this frying in that is we got a vegetable oil
10:29Vegetable oil and it does it matter which one you use. Is there any use a high smoke point oil? So vegetable oil
10:36Grape seed oil avocado oil anything with a higher smoke point
10:41You could do this in olive oil, but all of oil once you get above 350, you know
10:45They say you get carcinogens that come off of it if you reuse it
10:49There's a lot of different information out there. So I don't know for frying. I like to stick to a vegetable oil
10:56Good color on these a Spidey those look great chef
11:01Look at that. That's what you want to see beautiful
11:07Would you look at that those look incredible chef I can't believe I was participant in making this you can do a sound check
11:14No
11:17Music to my ears
11:21Beautiful this is really what it's all about the cheese sauce
11:27The whiz and now we can just place these in here we're all set to go
11:36Look at that you got the onions yellow that cheese inside beautiful
11:45That's a nice-looking plate there spider we did it chef we did it. All right spider. There you go
11:51We have our Philly cheesesteak egg rolls last thing to do. We just got a
11:56You gotta get in there. You gotta give it a good dunk
12:02Cheers
12:11Wow
12:14That's good, it's really good Wow
12:17Spider these are delicious, but this food deserves a little Pepsi. Let's do it
12:21If I do say so myself, I got my personal favorite the Pepsi zero sugar here perfect for your game a snack
12:29Cheers
12:30Cheers to that
12:34What a combo what a combo guys that's gonna do it for this episode
12:38We'll see you back here tomorrow for another Super Bowl recipe. See you then. Peace
12:44You