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Orange Cassidy Whips Up SIGNATURE Dish | What's For Lunch presented by Primal Kitchen
Barstool Sports
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9/24/2024
Donny Enriquez | Chef Donny: Cooking with Guests
Category
🥇
Sports
Transcript
Display full video transcript
00:00
Yo, Orange Cassidy, what's for lunch?
00:04
I guess orange chicken.
00:05
All right, orange chicken it is.
00:06
Let's get cooking.
00:07
♪ I'm a private chef, cook for money, yeah ♪
00:14
All right, guys, welcome back to What's for Lunch today.
00:16
I'm joined by Orange Cassidy.
00:17
How are you doing, Orange?
00:18
I'm just gonna put this apron on.
00:19
I've never seen someone put the jacket over the apron.
00:22
That's a new look for the kitchen,
00:24
but it looks good, it works.
00:25
I hope it's okay.
00:26
So we're here with AEW professional wrestler Orange Cassidy
00:29
and we're making orange chicken.
00:30
It's a little on the nose, but...
00:32
Yeah, what else are you gonna do for Orange Cassidy?
00:34
It works.
00:35
Make orange juice.
00:35
What's the diet like for a professional wrestler?
00:38
Is it strict or is it just eat?
00:39
Well, as you can tell, I have a very fast metabolism.
00:42
I can eat pretty much whatever I want.
00:43
Oh, there you go.
00:44
Chicken is a big one, though.
00:46
Yeah, do you have like a pre,
00:47
something you eat before you're about to perform
00:49
and go out there?
00:50
I usually have a bagel with cream cheese.
00:51
Bagel with cream cheese, all right.
00:53
From back in the amateur wrestling days,
00:54
you know, those big long tournament,
00:56
you have a bagel with cream cheese, get out there.
00:57
So you've kept it the same,
00:58
even as you started to rise and grow,
01:00
you're still a bagel with cream cheese guy.
01:02
It's a classic.
01:03
I can't go wrong with that.
01:04
For the orange chicken, we're gonna start,
01:06
we have some chicken thighs that I've just cubed up there
01:07
into one inch pieces.
01:08
This is some soy sauce.
01:09
And then to that, I'm gonna add,
01:11
I'm gonna crack an egg in there.
01:12
Are you gonna do that bit
01:13
where you crack on the person's forehead?
01:14
I wasn't gonna do that, but if by all means,
01:16
if you could.
01:17
Should I try, should I try it on my forehead?
01:18
Yeah, go for it.
01:19
All right, ready?
01:20
There it is.
01:21
I got it.
01:21
Boom.
01:22
Then we have a little bit of white pepper,
01:23
some salt in here, mix,
01:24
and this is just gonna sit for about five minutes
01:26
while we start getting our sauce ready.
01:28
And then it's like a quick marinade, but not really.
01:30
This is just so that the cornstarch binds to this
01:32
and we can fry it up.
01:33
You can start zesting that.
01:34
I'm gonna chop up some garlic here.
01:36
I've seen your entrance.
01:37
What's your firework budget like?
01:39
Is there a reason there's only one?
01:40
You know, I'm very minimal.
01:42
And they really said that like,
01:43
think about doing a fireworks for you.
01:46
And I was like, ah, that's not really my style.
01:48
So then one day they were testing the pyro.
01:51
It was like a little firework.
01:52
And I was like, can I have that?
01:54
And they're like, yeah.
01:55
We do it anyway.
01:56
It's free.
01:57
That's how it started.
01:58
Well, there you go.
01:59
Nice and simple.
02:00
Have you always been just a simple guy that's easy going?
02:04
You know, it's like you do what you have to do
02:06
and then you don't.
02:07
It's like a motion like this.
02:09
So then you get none of the pith in there
02:10
and you get all just that nice, none of the pith.
02:13
You did a pretty good, you did a really good job.
02:14
Cause yeah, as soon as you get a little too far down there,
02:16
it gets bitter really fast and we don't want any of that.
02:19
We're gonna use the juice of this too.
02:20
And then we will get started breading our chicken.
02:23
Is there a proper way to cut this?
02:24
Go this way or?
02:24
You want to go this way actually.
02:26
What's your favorite thing besides a bagel and cream cheese?
02:29
Like favorite food to eat?
02:30
It's gotta be pizza, but if it is a pot pie,
02:33
chicken pot pie, turkey pot pie, whatever it is,
02:35
I'm a huge pot pie guy.
02:37
You just throw all that good stuff in there,
02:38
put a little crust on top.
02:40
You got yourself a pot pie.
02:41
You almost had that right.
02:42
So just upside down.
02:43
I'm literally everything I do is,
02:45
you're just fixing it for me.
02:46
That's all right.
02:47
Do you cook a lot?
02:48
Do you cook ever?
02:48
Do you like to cook?
02:49
Uh, look at me, come on.
02:51
That sounded like a no, yeah.
02:53
What am I doing here?
02:54
Wow, you don't get a lot of juice.
02:56
No, you don't.
02:57
It takes a lot of oranges to get a good amount of juice.
02:59
You must really love to cook if you have a show about it.
03:01
I do, yeah.
03:02
I mean, I've been cooking my whole life.
03:03
Grew up, my uncle used to own restaurants
03:05
in New York City when I was a kid.
03:06
That's where I started.
03:08
And then it's just been.
03:09
You started there.
03:10
Yeah, I used to spend summers out there
03:11
when I was like, you know, 15, 16.
03:13
How annoying is it when people keep on doing,
03:14
yes, chef, yes, chef.
03:16
Since the bear came out, that's all.
03:17
I get it, man, I get it.
03:19
They're like, yes, chef, on your back.
03:21
What is it, corner?
03:21
Behind, corner.
03:23
I need hands.
03:23
Yeah, yeah, yeah, I've gotten a lot of that.
03:25
Let's take a quick detour to a bear talk.
03:28
Sure.
03:28
Is it pretty accurate?
03:30
Extremely.
03:30
Okay, because it's also, it's in Chicago, too.
03:33
I've only ever seen, I'll be honest,
03:35
I've seen season one.
03:35
It's accurate down to the anxiety level
03:37
you get from watching at least the first season
03:39
is like how, they did a good job
03:42
capturing that feeling, for sure.
03:44
So this is just cornstarch here.
03:45
Cornstarch?
03:46
Cornstarch, yeah, so we're breading cornstarch.
03:48
You can either bread in flour or cornstarch.
03:50
Why do you pick cornstarch?
03:52
Cornstarch is gonna be a lot lighter, crispier.
03:54
It's not gonna get as dark.
03:55
So think, if you want like a southern fried chicken,
03:57
it's like, the breading's thick.
04:00
That's all flour-based and you get a dark brown.
04:02
This is gonna be super light and crispy,
04:04
more like Korean fried chicken, like that.
04:06
That's what we're going for.
04:07
But it really just depends on what texture
04:09
you're kind of going for.
04:10
Do you have like a size you have to maintain, though?
04:12
You have to be in shape because people
04:14
are trying to beat you up, you know what I mean?
04:15
So you gotta look like you could beat somebody up,
04:18
even if you're not that big.
04:20
How strict's like your training?
04:21
I just go, oh, that's why you have an apron.
04:22
No, I have an apron.
04:24
Keep forgetting.
04:25
I work out whenever I feel like it.
04:28
Okay, nice.
04:29
It's just me, that's who I am, I don't know.
04:30
You have events here?
04:31
So Friday, September 6th, we are doing a live collision
04:36
at the NOW Arena and a live rampage,
04:38
so that's gonna be three hours of live television
04:40
that we're gonna do on Friday.
04:41
Oh, hell yeah.
04:42
And then Saturday is a pay-per-view,
04:44
which is big, big, big event.
04:46
Okay.
04:47
It is called All Out.
04:48
There's a couple of big matches on that.
04:49
There's Chris Statlander and Willow,
04:52
two of our top female wrestlers,
04:53
and Chris Statlander used to be my best friend,
04:56
but then she punched me in the face,
04:57
and now Willow is.
04:57
It's a whole long story, you can Google it.
04:59
Okay.
05:00
And they're gonna fight each other in a street fight.
05:01
If you like to see people beat each other up
05:04
with tables, chairs, and other items, please come out.
05:09
All right, next thing we're gonna do,
05:10
we're gonna fry up our chicken,
05:12
and then we're gonna make our sauce,
05:12
and then everything's gonna come together.
05:14
All right, so our chicken now has been breaded
05:16
in that corn starch, and we're ready to fry.
05:18
Today we're gonna be frying at 375 in avocado oil
05:22
by Primal Kitchen.
05:23
So everyone's trying to get rid of the seed oils,
05:24
the vegetable oils, it's not as healthy.
05:27
So, but, great alternative that's high smoke point
05:30
for a fry oil is avocado oil made by Primal Kitchen.
05:33
This you can get in Whole Foods.
05:34
It's paleo-friendly, it's keto-friendly.
05:37
If you guys wanna be frying in this,
05:38
go check out Primal Kitchen.
05:40
I'm using that to fry these.
05:41
We're at 375, and these are gonna go right
05:44
in, like I said earlier, it's not gonna be
05:45
that golden, golden brown color
05:46
like it would be if we used flour.
05:48
See how light it is?
05:49
So we're just gonna go off time here.
05:51
This is gonna be like three to five minutes.
05:52
So while these are frying up,
05:54
I'm gonna take some avocado oil.
05:55
This is going in the pan here,
05:56
and what we're gonna do is I'm gonna fry up
05:58
some garlic and some ginger quick.
06:00
You know what?
06:01
Chop some of this ginger.
06:01
You go first.
06:02
Let's see if what I know.
06:03
All right, ready, is this right?
06:04
Am I starting right already?
06:05
Yeah, good grip.
06:06
Do I keep the knife on the thing, or no?
06:08
Yeah, that's perfect.
06:09
You're the first guest who holds a knife properly
06:11
without me having to tell them.
06:12
So what we'll do is like stack them up like this
06:14
and go, mm, that's a professional right there.
06:17
So that, we're going with our garlic.
06:19
You don't like that much spice,
06:20
so I'm gonna do a little chili flake.
06:22
Has anybody cut their finger on this show before?
06:24
No, thankfully, nobody has.
06:26
You know, I was stabbed in the head with a fork.
06:29
Really?
06:29
In front of 90,000 people at Wembley Stadium last year.
06:31
All right, well, if you can do that,
06:32
then a knife's nothing for a guy like that.
06:35
Holy shit, forehead?
06:37
How deep?
06:38
Pretty deep.
06:39
I think they put three stitches in me.
06:41
Damn, how bad did that hurt?
06:43
At the time, when someone's stabbing you in the head
06:45
with a fork, you just try to think of,
06:46
you don't think of pain, you just think of,
06:49
how can I make this stop?
06:50
Okay, yeah.
06:51
All right, so we only want to go
06:52
until that garlic is pretty aromatic.
06:54
He said aromatic.
06:55
Aromatic, you just want to be able to smell the garlic.
06:57
Once the smell of garlic's in the air,
06:59
which is kind of hard when you're frying something
07:00
right next to it, you'll know it's ready,
07:02
and then we're gonna hit it right with some brown sugar.
07:05
That's about a third cup of brown sugar.
07:06
Soy sauce, some rice wine vinegar,
07:08
and then that orange that you juiced.
07:10
Dump this guy in there?
07:12
Yeah, dump away.
07:13
And the zest has all the flavor in it,
07:15
so we're gonna get a really strong orange flavor
07:17
from that zest.
07:18
What's the best thing you can make?
07:19
Like, if you had to impress somebody,
07:20
you're gonna make this thing because you can crush it.
07:23
I can make an insane chocolate lava cake souffle.
07:26
That'll get them going.
07:28
Yeah, that wows people.
07:29
I make really good homemade ice cream,
07:30
just kind of any flavor you can imagine.
07:31
Oh, so you stick with the desserts,
07:33
because you know that's what gets people.
07:34
Desserts gets people excited, and they're like,
07:35
how the fuck, because people are like,
07:36
I've never seen, I don't know how to make ice cream
07:38
from scratch.
07:39
But it's like, all right,
07:40
if you gave me a cowboy cut rib eye this thick,
07:43
I can nail that every time,
07:44
and then you have a perfectly cooked steak.
07:46
But a lot of people can do that.
07:47
I wasn't expecting ice cream.
07:48
So now we're just looking for this
07:49
to reduce a little bit more.
07:50
The chicken's done, I'm gonna get a bowl.
07:54
Look at that cross section.
07:56
It's still juicy.
07:58
It's gonna be a lot better on the sauce, it's great.
08:00
Hot.
08:00
Oh, yeah.
08:01
Our sauce is done.
08:02
Pour this over the chicken.
08:07
This is kind of gonna soak into that.
08:08
Okay, now we're gonna cut these,
08:10
the green onions, the scallions.
08:11
We wanna cut them on a bias
08:12
so that they look really nice,
08:13
because this is our garnish.
08:14
You wanna cut them on a bias?
08:15
A bias, a 45 degree angle.
08:16
Okay.
08:17
The garnish is the most important part, in my opinion,
08:19
because you eat with your eyes first.
08:20
The dish doesn't look good, you're off to a bad start.
08:22
I don't think these people understand
08:24
who are watching this.
08:25
But you're watching a true professional.
08:27
All right, the sauce is reduced.
08:28
Now we can put this in a plate.
08:30
We're gonna finish this off.
08:31
Oh, yeah.
08:32
This is what they came to see.
08:33
Mix it up a little bit.
08:34
Yeah, that's all right, boom.
08:36
That's how you do it.
08:37
Perfect.
08:38
Look at that.
08:39
All right, Orange Cassidy, there you have it.
08:40
Orange chicken, last thing we have to do now,
08:42
get a shot.
08:43
All right, let's do it.
08:43
Let me grab a fork.
08:44
What do these people do?
08:45
They cheers their thing?
08:46
Yeah, we don't have to, we just,
08:47
let's just eat it.
08:48
Cheers.
08:48
Best cookie show ever.
08:52
That's incredible.
08:53
That's so good.
08:54
Guys, that's gonna do it for this episode
08:55
of What's For Lunch.
08:56
Orange Cassidy, thank you for being here.
08:57
Make sure you don't miss any of the events
08:59
going on here in Chicago with the AEW Wrestling.
09:01
AEWtix.com.
09:04
Boom, AEWtix.com.
09:05
And guys, check out Primal Kitchen.
09:08
We remember we were frying everything
09:10
with Primal Kitchen today.
09:11
The best, the best there is.
09:13
Guys, we'll see you next time on What's For Lunch.
09:14
Peace.
09:15
It's delicious.
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