Arian Foster Cooks Favorite Brunch Recipe | What's For Lunch - video Dailymotion

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Donny Enriquez | Chef Donny: Cooking with Guests

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00:00 Yo, Aaron, what's for lunch?

00:02 - Breakfast for lunch.

00:04 Eggs Benedict.

00:04 - All right, let's get cooking.

00:06 - Homie down.

00:07 ♪ I'm a private chef, cook for money, yeah ♪

00:09 - Guys, welcome back to What's for Lunch.

00:11 Today we have a great guest,

00:12 Aaron Foster is in the kitchen.

00:13 How we doing?

00:14 - Chilling, man.

00:15 - We're doing brunch, I guess, today.

00:16 So we're doing Eggs Benedict.

00:17 Is this something you eat a lot?

00:18 You like this?

00:19 - Every time I'm feeling fancy

00:20 and I go to brunch or something like that,

00:21 this is what you get.

00:22 Especially when you're out to eat with a shorty

00:24 and you're trying to impress her a little bit.

00:25 - All right.

00:26 - Just feel like, oh, he fancy.

00:27 - Okay, perfect.

00:28 So Eggs Benedict, I'm glad you picked this

00:29 'cause the hollandaise sauce

00:30 is a very technical sauce to make.

00:32 And we're gonna be poaching eggs.

00:33 So two techniques that are good, useful for anyone to have.

00:35 And you did say you don't like Canadian bacon,

00:37 which is traditional, so we're going with spicy.

00:39 - Which is just ham, it's not really bacon.

00:40 - Yeah, it's not.

00:41 I don't know why it's named that way.

00:42 - Is that a Canadian thing?

00:44 - It's not my favorite either.

00:45 - They're trying to reclaim bacon?

00:47 - It's just thick ham, it's slimy.

00:49 - Slice of ham.

00:49 - Yeah, it's not the best.

00:50 But we're gonna do a pork sausage patty.

00:52 So I'm gonna get that shaved.

00:53 So you like to cook?

00:54 - Yeah, I do.

00:55 It's very therapeutic.

00:57 - How often you say you're cooking?

00:58 - I probably once or twice a week.

00:59 - That's great, yeah.

01:00 What's your go-to if you're making something for the kids?

01:02 Like what's the go-to meal for you?

01:04 - Honestly, they always request it.

01:05 They call it, you know, dad's famous breakfast sandwiches.

01:08 - Okay.

01:08 - So we actually use those same buns.

01:10 - The English muffin too?

01:11 - Yeah, so like I do what you do, cut it up.

01:13 Bunch of different cheeses.

01:14 - There you go.

01:15 Do you mind throwing that on the heat,

01:16 just on the middle thing for me?

01:17 I'm gonna get my hands clean here.

01:18 Now we'll move on to this hollandaise.

01:20 - This is the star of the show.

01:21 - This is the star, yeah, and this is the hardest part.

01:22 So hollandaise, we're gonna take egg yolks here

01:24 and we're gonna emulsify them with butter.

01:26 So they're gonna be, usually those don't wanna mix.

01:28 And we're gonna get those to mix.

01:29 - What the fuck does emulsify mean?

01:30 - Emulsify is, so it's when you take,

01:32 you know when you have water and oil

01:34 and they're not on top of each other?

01:35 - Yeah, you don't mix. - You shake it up.

01:36 Don't mix.

01:37 When it's emulsified, it's bound together.

01:39 The science terms are escaping me right now,

01:41 but it's becoming a,

01:42 you're mixing things that don't wanna mix.

01:43 - Gotcha.

01:44 - So you're forcing them to stay mixed.

01:45 If you do it wrong, they can split.

01:46 And it's called broken sauce.

01:48 That's what you do not want to happen.

01:49 - No broken sauce.

01:50 A little broke boy sauce over here.

01:51 - Yeah, exactly.

01:52 No broken sauce for us.

01:54 - So you just got egg yolk?

01:56 - Just yolk.

01:57 - You separated the?

01:58 - Yep, I took out the whites.

01:59 So here we just have two egg yolks.

02:00 One of them broke, that's all.

02:01 - No whites.

02:02 - No whites in this one. - No whites allowed.

02:03 - Not in this kitchen, no.

02:05 Well. (laughs)

02:06 - You're exempt.

02:07 - Not in the yolks, yeah, I'm exempt.

02:08 I'm exempt, there we go.

02:09 So what we do is, it's called a double boiler.

02:11 We're just gonna use the steam.

02:12 Now when you played, you were vegan, correct?

02:14 For a little bit during your career?

02:15 - It was for a year.

02:17 - Just a year, okay.

02:18 I feel like you were one of the first

02:19 major athletes though to be vegan.

02:20 - Definitely.

02:21 - Like back then it was a big story, right?

02:23 - There were no vegan restaurants.

02:24 'Cause I was in Texas too, it's like barbecue capital.

02:26 So it was like a big deal.

02:27 - So you were ahead of the game with fat.

02:29 - I was, I was.

02:30 I still get a lot of flack.

02:31 You'll hear a lot like, oh,

02:33 he was a good running back 'til he went vegan.

02:35 But that year I actually made the Pro Bowl

02:37 and didn't miss a game.

02:38 - That's crazy.

02:39 - And it's like, not just not eating meat.

02:40 It's like eating vegetables, raw vegetables,

02:43 fruits and having an assorted variety.

02:46 It will absolutely change your health for the better.

02:48 - Yeah. - Absolutely.

02:49 - Jamis Winston, we had him on and he said

02:51 after every season for the first two weeks

02:53 you go completely vegan, resets everything.

02:54 - Yeah, man.

02:55 - Do you feel like you have more energy?

02:56 - It's a flush.

02:57 You have to supplement B12.

02:58 - Okay.

02:59 - 'Cause B12 does come from what the animals graze on.

03:03 - Sure.

03:03 - And so you do have to supplement that if you don't.

03:05 - Okay.

03:06 - And so you can get lethargic if you're not stringent

03:08 on what your vitamin intake is.

03:10 - You had like a good nutritionist

03:11 and everything was kind of--

03:12 - Yeah, I was fine.

03:13 - It was all set out for you.

03:14 - Yeah, it was good.

03:15 - What was your favorite go-to vegan meal?

03:16 - So I just call it a mosaic.

03:18 And it was just what I did.

03:19 So I just took like potatoes, broccoli, cauliflower,

03:22 like just all the veggies you could think of.

03:24 You put them all in a big pot

03:26 and then you mix it all together.

03:27 Season it well.

03:28 Put some truffle oil over that shit.

03:30 - Ooh, all right.

03:31 There you go.

03:32 If you had to pick something that you're only eating

03:33 like one type of cuisine, we'll start with that.

03:35 What kind of cuisine is your favorite right now?

03:37 - Not vegan or vegan?

03:38 - Not vegan, anything.

03:39 - Oh, ramen.

03:40 - Japanese ramen is, I will eat that every day

03:43 for the rest of my life.

03:44 - You're a spice guy too, right?

03:45 - I love spice.

03:46 - You were saying off camera?

03:47 - I get as spicy as it can be.

03:48 - What we're looking for here is we want them to kind of

03:50 see how they're changing.

03:51 They're getting paler, more and more white.

03:53 - Like frothy?

03:53 - It's supposed to get frothy, yeah.

03:55 So it should almost double in volume

03:56 is what you're looking for.

03:57 The key with hollandaise, the heat turns into a hollandaise.

04:00 It thickens it up, makes it frothier.

04:01 It's an emulsified sauce.

04:02 The cooking terms, I have my book back there in the back.

04:05 There's a glossary actually.

04:06 If you mind, flip to the glossary and read emulsify.

04:09 - If you can remember back to middle school science class,

04:11 you learned that an emulsion happens when two substances

04:14 that don't usually mix are forced together.

04:16 You use emulsification.

04:18 - Boom.

04:19 - Very often when making sauces.

04:20 - All right, now we're ready to add the butter.

04:21 Now this is where it gets kind of exciting.

04:23 So you got to go stream by stream.

04:24 You have to go very little, little bit at a time

04:26 because you put it all in right now, it'll split.

04:28 So the butter goes slowly in and you just gently whisk this.

04:32 - I can see the consistency start to form.

04:34 - See how it comes to come together.

04:36 There's some cayenne pepper.

04:37 If you want to add that, perfect.

04:39 - A lot of whisking.

04:40 - It's a lot of whisking.

04:40 You want to check on that sausage.

04:41 How's that cooking back there?

04:43 - Chilling.

04:43 I don't think it's ready yet.

04:44 Now what are we looking for?

04:45 How do we know when it's done?

04:46 - It'll start to thicken up even more.

04:47 It'll come together.

04:48 You want to chop those up.

04:50 So we'll come back to this in a second.

04:51 We're going to get to the, we're going to poach the egg.

04:53 - Gotcha.

04:54 - So the vinegar helps coagulate the egg whites.

04:57 - Coagulate.

04:58 - So they stick together.

04:59 And the big thing too is once it's boiling,

05:00 you don't want it to stay boiling.

05:02 So you want to go to like a gentle simmer.

05:03 Boom.

05:04 Drop that in and see how it's kind of picking up on itself.

05:07 - Wow.

05:08 So the vinegar helps coagulate.

05:10 - Yes, sir.

05:11 - Everybody knows that.

05:12 - I'm going to give a quick toast on this.

05:13 All right.

05:15 Boom.

05:16 Drain the water off.

05:16 - So you got like a shorty and y'all have a good night

05:20 and you wake up.

05:21 This is an impressive thing to cook, though.

05:24 - Impressive.

05:24 - Cause like nobody's just like,

05:25 "Yo, you want some eggs benedict?"

05:26 I'd be damned if I make some eggs benedict for somebody

05:29 and they're like, "Man."

05:30 - It's split.

05:31 It's split, man.

05:32 I don't know.

05:33 I'm like, "Man, give me your plate."

05:34 - Now we have this beautiful.

05:35 - Oh yeah, look at that.

05:35 - On this.

05:36 - Look at that.

05:37 Look at that slow motion with like

05:39 some Lady in Red music, you know what I mean?

05:40 - Look at that.

05:41 We got there.

05:42 Arian in the end.

05:43 - Look at that.

05:44 - We persevered.

05:45 - Look at that.

05:46 - Yeah, let's get your chives on.

05:47 - Okay.

05:47 - Get your chives on there.

05:48 Beautiful presentation.

05:50 Now we're talking.

05:51 Now we're talking.

05:52 You want to do the honors?

05:53 Do a little bit of, a little flaky salt on top.

05:55 - A little salt.

05:56 - A little salt.

05:57 Yeah, there you go.

05:58 Boom.

05:59 And I'm going to throw just-

06:00 - How much salt is wasted doing that shit?

06:02 - Salt, yeah.

06:03 - Across the world.

06:03 - Ladies and gentlemen.

06:04 - Instagramable.

06:05 - Eggs Benedict.

06:06 - Facts.

06:07 - All right.

06:08 Now we have our Eggs Benedict.

06:08 - Let's do it.

06:09 - Dig right in.

06:10 - Oh, it will be dug.

06:11 I ain't even gassing.

06:19 That shit's bomb.

06:20 - Yeah?

06:21 Well, thank you.

06:22 - I'm going back in.

06:22 - Go back in.

06:23 - I'm going to fuck your head.

06:24 - Boom.

06:25 That's all you need.

06:26 Arian, I appreciate you coming by.

06:27 - No.

06:27 - Thanks for being here.

06:28 - We're going to get lobster next.

06:29 He's already requested it.

06:30 So we got lobster coming up next time you're here.

06:32 That's going to do it for this episode of What's For Lunch.

06:34 See you guys next time.

06:35 - Legit.

06:36 Ain't no bullshit.

06:37 - Thanks, bro.

06:37 - That shit good as fuck.

06:39 (upbeat music)

06:42 (whooshing)

06:44 [WHOOSH]

Arian Foster Cooks Favorite Brunch Recipe | What's For Lunch

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