Orange Cassidy Whips Up SIGNATURE Dish | What's For Lunch presented by Primal Kitchen - video Dailymotion

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Donny Enriquez | Chef Donny: Cooking with Guests

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00:00Yo, Orange Cassidy, what's for lunch?

00:04I guess orange chicken.

00:05All right, orange chicken it is.

00:06Let's get cooking.

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

00:14All right, guys, welcome back to What's for Lunch today.

00:16I'm joined by Orange Cassidy.

00:17How are you doing, Orange?

00:18I'm just gonna put this apron on.

00:19I've never seen someone put the jacket over the apron.

00:22That's a new look for the kitchen,

00:24but it looks good, it works.

00:25I hope it's okay.

00:26So we're here with AEW professional wrestler Orange Cassidy

00:29and we're making orange chicken.

00:30It's a little on the nose, but...

00:32Yeah, what else are you gonna do for Orange Cassidy?

00:34It works.

00:35Make orange juice.

00:35What's the diet like for a professional wrestler?

00:38Is it strict or is it just eat?

00:39Well, as you can tell, I have a very fast metabolism.

00:42I can eat pretty much whatever I want.

00:43Oh, there you go.

00:44Chicken is a big one, though.

00:46Yeah, do you have like a pre,

00:47something you eat before you're about to perform

00:49and go out there?

00:50I usually have a bagel with cream cheese.

00:51Bagel with cream cheese, all right.

00:53From back in the amateur wrestling days,

00:54you know, those big long tournament,

00:56you have a bagel with cream cheese, get out there.

00:57So you've kept it the same,

00:58even as you started to rise and grow,

01:00you're still a bagel with cream cheese guy.

01:02It's a classic.

01:03I can't go wrong with that.

01:04For the orange chicken, we're gonna start,

01:06we have some chicken thighs that I've just cubed up there

01:07into one inch pieces.

01:08This is some soy sauce.

01:09And then to that, I'm gonna add,

01:11I'm gonna crack an egg in there.

01:12Are you gonna do that bit

01:13where you crack on the person's forehead?

01:14I wasn't gonna do that, but if by all means,

01:16if you could.

01:17Should I try, should I try it on my forehead?

01:18Yeah, go for it.

01:19All right, ready?

01:20There it is.

01:21I got it.

01:21Boom.

01:22Then we have a little bit of white pepper,

01:23some salt in here, mix,

01:24and this is just gonna sit for about five minutes

01:26while we start getting our sauce ready.

01:28And then it's like a quick marinade, but not really.

01:30This is just so that the cornstarch binds to this

01:32and we can fry it up.

01:33You can start zesting that.

01:34I'm gonna chop up some garlic here.

01:36I've seen your entrance.

01:37What's your firework budget like?

01:39Is there a reason there's only one?

01:40You know, I'm very minimal.

01:42And they really said that like,

01:43think about doing a fireworks for you.

01:46And I was like, ah, that's not really my style.

01:48So then one day they were testing the pyro.

01:51It was like a little firework.

01:52And I was like, can I have that?

01:54And they're like, yeah.

01:55We do it anyway.

01:56It's free.

01:57That's how it started.

01:58Well, there you go.

01:59Nice and simple.

02:00Have you always been just a simple guy that's easy going?

02:04You know, it's like you do what you have to do

02:06and then you don't.

02:07It's like a motion like this.

02:09So then you get none of the pith in there

02:10and you get all just that nice, none of the pith.

02:13You did a pretty good, you did a really good job.

02:14Cause yeah, as soon as you get a little too far down there,

02:16it gets bitter really fast and we don't want any of that.

02:19We're gonna use the juice of this too.

02:20And then we will get started breading our chicken.

02:23Is there a proper way to cut this?

02:24Go this way or?

02:24You want to go this way actually.

02:26What's your favorite thing besides a bagel and cream cheese?

02:29Like favorite food to eat?

02:30It's gotta be pizza, but if it is a pot pie,

02:33chicken pot pie, turkey pot pie, whatever it is,

02:35I'm a huge pot pie guy.

02:37You just throw all that good stuff in there,

02:38put a little crust on top.

02:40You got yourself a pot pie.

02:41You almost had that right.

02:42So just upside down.

02:43I'm literally everything I do is,

02:45you're just fixing it for me.

02:46That's all right.

02:47Do you cook a lot?

02:48Do you cook ever?

02:48Do you like to cook?

02:49Uh, look at me, come on.

02:51That sounded like a no, yeah.

02:53What am I doing here?

02:54Wow, you don't get a lot of juice.

02:56No, you don't.

02:57It takes a lot of oranges to get a good amount of juice.

02:59You must really love to cook if you have a show about it.

03:01I do, yeah.

03:02I mean, I've been cooking my whole life.

03:03Grew up, my uncle used to own restaurants

03:05in New York City when I was a kid.

03:06That's where I started.

03:08And then it's just been.

03:09You started there.

03:10Yeah, I used to spend summers out there

03:11when I was like, you know, 15, 16.

03:13How annoying is it when people keep on doing,

03:14yes, chef, yes, chef.

03:16Since the bear came out, that's all.

03:17I get it, man, I get it.

03:19They're like, yes, chef, on your back.

03:21What is it, corner?

03:21Behind, corner.

03:23I need hands.

03:23Yeah, yeah, yeah, I've gotten a lot of that.

03:25Let's take a quick detour to a bear talk.

03:28Sure.

03:28Is it pretty accurate?

03:30Extremely.

03:30Okay, because it's also, it's in Chicago, too.

03:33I've only ever seen, I'll be honest,

03:35I've seen season one.

03:35It's accurate down to the anxiety level

03:37you get from watching at least the first season

03:39is like how, they did a good job

03:42capturing that feeling, for sure.

03:44So this is just cornstarch here.

03:45Cornstarch?

03:46Cornstarch, yeah, so we're breading cornstarch.

03:48You can either bread in flour or cornstarch.

03:50Why do you pick cornstarch?

03:52Cornstarch is gonna be a lot lighter, crispier.

03:54It's not gonna get as dark.

03:55So think, if you want like a southern fried chicken,

03:57it's like, the breading's thick.

04:00That's all flour-based and you get a dark brown.

04:02This is gonna be super light and crispy,

04:04more like Korean fried chicken, like that.

04:06That's what we're going for.

04:07But it really just depends on what texture

04:09you're kind of going for.

04:10Do you have like a size you have to maintain, though?

04:12You have to be in shape because people

04:14are trying to beat you up, you know what I mean?

04:15So you gotta look like you could beat somebody up,

04:18even if you're not that big.

04:20How strict's like your training?

04:21I just go, oh, that's why you have an apron.

04:22No, I have an apron.

04:24Keep forgetting.

04:25I work out whenever I feel like it.

04:28Okay, nice.

04:29It's just me, that's who I am, I don't know.

04:30You have events here?

04:31So Friday, September 6th, we are doing a live collision

04:36at the NOW Arena and a live rampage,

04:38so that's gonna be three hours of live television

04:40that we're gonna do on Friday.

04:41Oh, hell yeah.

04:42And then Saturday is a pay-per-view,

04:44which is big, big, big event.

04:46Okay.

04:47It is called All Out.

04:48There's a couple of big matches on that.

04:49There's Chris Statlander and Willow,

04:52two of our top female wrestlers,

04:53and Chris Statlander used to be my best friend,

04:56but then she punched me in the face,

04:57and now Willow is.

04:57It's a whole long story, you can Google it.

04:59Okay.

05:00And they're gonna fight each other in a street fight.

05:01If you like to see people beat each other up

05:04with tables, chairs, and other items, please come out.

05:09All right, next thing we're gonna do,

05:10we're gonna fry up our chicken,

05:12and then we're gonna make our sauce,

05:12and then everything's gonna come together.

05:14All right, so our chicken now has been breaded

05:16in that corn starch, and we're ready to fry.

05:18Today we're gonna be frying at 375 in avocado oil

05:22by Primal Kitchen.

05:23So everyone's trying to get rid of the seed oils,

05:24the vegetable oils, it's not as healthy.

05:27So, but, great alternative that's high smoke point

05:30for a fry oil is avocado oil made by Primal Kitchen.

05:33This you can get in Whole Foods.

05:34It's paleo-friendly, it's keto-friendly.

05:37If you guys wanna be frying in this,

05:38go check out Primal Kitchen.

05:40I'm using that to fry these.

05:41We're at 375, and these are gonna go right

05:44in, like I said earlier, it's not gonna be

05:45that golden, golden brown color

05:46like it would be if we used flour.

05:48See how light it is?

05:49So we're just gonna go off time here.

05:51This is gonna be like three to five minutes.

05:52So while these are frying up,

05:54I'm gonna take some avocado oil.

05:55This is going in the pan here,

05:56and what we're gonna do is I'm gonna fry up

05:58some garlic and some ginger quick.

06:00You know what?

06:01Chop some of this ginger.

06:01You go first.

06:02Let's see if what I know.

06:03All right, ready, is this right?

06:04Am I starting right already?

06:05Yeah, good grip.

06:06Do I keep the knife on the thing, or no?

06:08Yeah, that's perfect.

06:09You're the first guest who holds a knife properly

06:11without me having to tell them.

06:12So what we'll do is like stack them up like this

06:14and go, mm, that's a professional right there.

06:17So that, we're going with our garlic.

06:19You don't like that much spice,

06:20so I'm gonna do a little chili flake.

06:22Has anybody cut their finger on this show before?

06:24No, thankfully, nobody has.

06:26You know, I was stabbed in the head with a fork.

06:29Really?

06:29In front of 90,000 people at Wembley Stadium last year.

06:31All right, well, if you can do that,

06:32then a knife's nothing for a guy like that.

06:35Holy shit, forehead?

06:37How deep?

06:38Pretty deep.

06:39I think they put three stitches in me.

06:41Damn, how bad did that hurt?

06:43At the time, when someone's stabbing you in the head

06:45with a fork, you just try to think of,

06:46you don't think of pain, you just think of,

06:49how can I make this stop?

06:50Okay, yeah.

06:51All right, so we only want to go

06:52until that garlic is pretty aromatic.

06:54He said aromatic.

06:55Aromatic, you just want to be able to smell the garlic.

06:57Once the smell of garlic's in the air,

06:59which is kind of hard when you're frying something

07:00right next to it, you'll know it's ready,

07:02and then we're gonna hit it right with some brown sugar.

07:05That's about a third cup of brown sugar.

07:06Soy sauce, some rice wine vinegar,

07:08and then that orange that you juiced.

07:10Dump this guy in there?

07:12Yeah, dump away.

07:13And the zest has all the flavor in it,

07:15so we're gonna get a really strong orange flavor

07:17from that zest.

07:18What's the best thing you can make?

07:19Like, if you had to impress somebody,

07:20you're gonna make this thing because you can crush it.

07:23I can make an insane chocolate lava cake souffle.

07:26That'll get them going.

07:28Yeah, that wows people.

07:29I make really good homemade ice cream,

07:30just kind of any flavor you can imagine.

07:31Oh, so you stick with the desserts,

07:33because you know that's what gets people.

07:34Desserts gets people excited, and they're like,

07:35how the fuck, because people are like,

07:36I've never seen, I don't know how to make ice cream

07:38from scratch.

07:39But it's like, all right,

07:40if you gave me a cowboy cut rib eye this thick,

07:43I can nail that every time,

07:44and then you have a perfectly cooked steak.

07:46But a lot of people can do that.

07:47I wasn't expecting ice cream.

07:48So now we're just looking for this

07:49to reduce a little bit more.

07:50The chicken's done, I'm gonna get a bowl.

07:54Look at that cross section.

07:56It's still juicy.

07:58It's gonna be a lot better on the sauce, it's great.

08:00Hot.

08:00Oh, yeah.

08:01Our sauce is done.

08:02Pour this over the chicken.

08:07This is kind of gonna soak into that.

08:08Okay, now we're gonna cut these,

08:10the green onions, the scallions.

08:11We wanna cut them on a bias

08:12so that they look really nice,

08:13because this is our garnish.

08:14You wanna cut them on a bias?

08:15A bias, a 45 degree angle.

08:16Okay.

08:17The garnish is the most important part, in my opinion,

08:19because you eat with your eyes first.

08:20The dish doesn't look good, you're off to a bad start.

08:22I don't think these people understand

08:24who are watching this.

08:25But you're watching a true professional.

08:27All right, the sauce is reduced.

08:28Now we can put this in a plate.

08:30We're gonna finish this off.

08:31Oh, yeah.

08:32This is what they came to see.

08:33Mix it up a little bit.

08:34Yeah, that's all right, boom.

08:36That's how you do it.

08:37Perfect.

08:38Look at that.

08:39All right, Orange Cassidy, there you have it.

08:40Orange chicken, last thing we have to do now,

08:42get a shot.

08:43All right, let's do it.

08:43Let me grab a fork.

08:44What do these people do?

08:45They cheers their thing?

08:46Yeah, we don't have to, we just,

08:47let's just eat it.

08:48Cheers.

08:48Best cookie show ever.

08:52That's incredible.

08:53That's so good.

08:54Guys, that's gonna do it for this episode

08:55of What's For Lunch.

08:56Orange Cassidy, thank you for being here.

08:57Make sure you don't miss any of the events

08:59going on here in Chicago with the AEW Wrestling.

09:01AEWtix.com.

09:04Boom, AEWtix.com.

09:05And guys, check out Primal Kitchen.

09:08We remember we were frying everything

09:10with Primal Kitchen today.

09:11The best, the best there is.

09:13Guys, we'll see you next time on What's For Lunch.

09:14Peace.

09:15It's delicious.

Orange Cassidy Whips Up SIGNATURE Dish | What's For Lunch presented by Primal Kitchen

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