Paul Rabil Makes FAVORITE Post-Workout Meal | What's For Lunch
Donny Enriquez | Chef Donny: Cooking with Guests
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00:00 - Yo, Paul.
00:01 - Donny.
00:02 - What's for lunch?
00:02 - Steak frites.
00:03 - Let's do it.
00:04 ♪ I'm a private chef, cook for money, yeah ♪
00:06 - Donny's a good looking guy, huh?
00:07 - Ah, you so, right back at you, I don't know.
00:09 - He looks like David Beckham.
00:10 - I don't know about that, but I'll take it.
00:11 - What's that all about?
00:13 - Guys, welcome back to What's for Lunch today.
00:15 We're joined by Paul Rabel.
00:16 How you doing, Paul?
00:17 - Great, how are you?
00:18 - Not too bad.
00:19 We're doing steak frites today.
00:19 - We're doing steak frites.
00:20 - This is the first one for the show.
00:21 It's a fun one.
00:22 Is this something you like to eat a lot?
00:24 - Yeah, yeah, steak heads, meat heads, pile on the protein.
00:28 - Well, there you go.
00:29 Founder of the PLL, he's in our presence today.
00:31 You're recently retired though, correct?
00:32 - Yes.
00:33 - How does that feel?
00:34 How's it being out of the game?
00:35 - It feels better for my joints,
00:37 but not for my head space.
00:39 - Okay, and what about the diet?
00:40 How has the diet changed?
00:41 - I eat less, that's for sure.
00:44 Just eat probably twice a day.
00:46 - What was your diet before?
00:47 - Five times.
00:48 - Five times a day?
00:49 - Five times, and a lot of steak.
00:49 And then I just order the fries.
00:51 I've never made fries from potatoes.
00:53 My favorite kind is, I like a shoestring fry.
00:55 To get that perfect, we're gonna use a mandolin.
00:57 So we're gonna cut really thin like this,
00:59 and then we'll stack them up and fry.
01:00 Just make sure your fingers are above here,
01:02 'cause otherwise the tip of your finger will be gone.
01:04 - Has anyone ever blown their hand out?
01:06 - So far, no one has.
01:07 Knock on wood, hopefully you're not the first.
01:09 But look at that, you're doing great.
01:11 How strict was your diet?
01:13 You follow a pretty strict routine.
01:15 - Good carbohydrates, so I would normally do sweet potatoes.
01:17 But we can let loose though.
01:19 - We can let loose, yeah, you're retired.
01:21 - Yeah, yeah.
01:22 - That's the beauty of it.
01:23 You know, you can have a cheap meal here and there
01:24 with mac and cheese and pizza.
01:26 - I mean, I guess when you're playing that much,
01:27 you're that active, you're burning it all off.
01:29 - You're burning it all off.
01:30 But the older you get, the less you burn.
01:31 - Is that true?
01:32 - Yeah, metabolism slows down, you lose your testosterone.
01:35 - Fuck.
01:36 - Whole thing goes south.
01:37 - Fuck.
01:38 - What age does that start to kick,
01:39 like did you notice that, oh shit, I--
01:40 - 30.
01:41 - 30? - Yeah.
01:42 - I've got a couple years.
01:43 - You lose 1% of your T each year.
01:45 - Really?
01:46 - Yeah, part of why Tom Brady and LeBron James
01:49 are such anomalies, and why most athletes,
01:51 when they hit their mid-30s, they're kind of like,
01:54 they slow down.
01:55 - Yeah.
01:55 - But that's why Donny's here,
01:56 because this is the fountain of youth.
01:59 - So with French fries, to get the best kind of fry,
02:01 it's called double frying.
02:02 So you fry it at like a lower temperature,
02:04 and you take that out, usually you freeze it,
02:06 and you blast it at a high temperature,
02:07 and that's how you get super crispy fries.
02:09 This way, we're doing that same idea,
02:11 but it starts low, and it's gonna rise
02:13 through both those temperatures.
02:14 So you're gonna get the cold,
02:15 it's gonna cook the potato through,
02:17 and then it's gonna end in high, and you'll hear it.
02:18 Once we start hearing it, we go, okay,
02:19 that's close to done.
02:20 Do you like to cook?
02:21 - Uh, no, but my brother does, and my mom does,
02:23 and they're fantastic.
02:25 I leave it to the experts, people like you.
02:27 - All right, let's move on to the steak.
02:28 - Let me ask you this, box lacrosse versus regular lacrosse.
02:30 Same thing, besides you get hit harder in the boards,
02:33 it's more like hockey?
02:34 - Five on five versus 10 on 10.
02:36 - Okay.
02:36 - There's not as much hitting against the boards in indoor.
02:39 The nets are smaller.
02:40 You're gonna get more American collegiate talent
02:43 that they wanna get into the league anyway.
02:45 - Oh, okay.
02:47 Makes sense.
02:48 The steak, look at that, we have a beautiful sear
02:49 on that side. - Gorgeous.
02:50 - Just gonna flip that over.
02:51 So this, we're gonna make a L'Entrecôte sauce.
02:53 It's a French sauce.
02:54 - All right, let's do the next segment just
02:56 fluent French. - In French.
02:56 (speaking in foreign language)
03:00 All right, so we're doing green tarragon sauce.
03:08 It's a cross between like a bernese and a mayonnaise.
03:10 It's good.
03:11 So it's gonna be some butter.
03:12 Just gonna throw in some shallots.
03:14 So obviously, you're a healthy guy now.
03:16 You're very healthy when you're playing professional lacrosse.
03:18 How about in college?
03:19 Was it the same regimen?
03:21 - We went to Chipotle every day.
03:24 I mean, I think you're bootstrapped in college.
03:26 You don't have money to afford--
03:27 - There was no NIL money back then.
03:29 - No NIL money, yeah, yeah, yeah.
03:30 Mostly try to find whole organic food for under 10 bucks.
03:35 - So to this, we have butter, some tarragon.
03:40 - Isn't in cooking everything just a touch of this,
03:42 a touch of that?
03:42 - It's a nice thing about cooking is,
03:44 say it's something's too spicy, okay,
03:46 you can add some sweetness to balance it out.
03:48 You can always balance things out in cooking.
03:50 Nothing's ever--
03:51 - So it's like painting.
03:52 - It's like painting, exactly, yeah.
03:53 Nothing's truly ever messed up until it's on the plate.
03:55 So you always have time to save a dish or to keep it going.
03:59 - Interesting.
04:00 What are you doing here?
04:01 - So this, we're just basting it with butter.
04:02 So this butter is like, now it's brown,
04:04 and then this is done.
04:05 So we're gonna let this rest.
04:06 - That looks fantastic.
04:07 Yeah, one more baste.
04:09 - Why not, why not?
04:10 Now let's take a look at our fries here.
04:13 Coming together, these are gonna be crisp.
04:15 Let's get this sauce finished.
04:16 So it's an emulsified sauce.
04:17 It's essentially how you would make a mayonnaise
04:19 or a hollandaise sauce.
04:20 We're just infusing it with all those herbs and flavors.
04:23 (blender whirring)
04:25 Okay, there's our sauce.
04:27 - This is how you make fucking steak frites.
04:29 I would've just steak, maybe thrown fries in the oven.
04:33 Call it a day.
04:34 This is fantastic.
04:35 - Yeah, we'll let you have that first bite there too.
04:37 - There we go.
04:38 Oh, that's outstanding.
04:39 - Thank you.
04:40 This is finishing salt, so it's like the flaky kind.
04:42 You never cook with this.
04:43 You cook with sea salt, kosher salt,
04:45 but you finish with this just a little bit on top.
04:48 Got our frites.
04:49 We'll get some of this sauce.
04:50 - Perfect.
04:51 - All right, now you gotta do the honors.
04:52 Time to dig in here.
04:53 - Okay, cool. - With a fork and knife.
04:54 - Mm, fantastic.
04:58 - There you go.
04:59 There's some steak frites.
05:00 - Yeah.
05:01 - Guys, that's gonna do it for this episode
05:01 of "What's for Lunch?"
05:02 Paul, Ravel, thanks for stopping by.
05:04 - Thanks for having me, Brad.
05:05 - Gotta do it again and come back.
05:05 - Really appreciate it.
05:06 - Peace, guys.
05:07 See you next time.
05:08 - Fucking fantastic.
05:09 (upbeat music)
05:11 (whooshing)
05:14 [WHOOSH]