Paul Rabil Makes FAVORITE Post-Workout Meal | What's For Lunch - video Dailymotion

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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]

Paul Rabil Makes FAVORITE Post-Workout Meal | What's For Lunch

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