Making Brunch For Lunch With Bruce Arians | What's For Lunch - video Dailymotion

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Donny Enriquez | What's For Lunch

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

00:02Little sausages, gravy, hash browns, egg casserole, baby, my favorite.

00:07All right, sounds good. A little brunch for lunch. Let's get cooking.

00:16Guys, welcome back to What's For Lunch. Bruce Arians, welcome to the kitchen.

00:20First coach ever, so that's exciting.

00:22I'm glad to be here, baby. Cooking up one of my favorite things today.

00:25Yeah? Is this your go-to?

00:28Yeah, I'm a faster.

00:30And I love breakfast food, so it's really hard for me to give up breakfast.

00:33So it's like, lunch is brunch is like the perfect time.

00:36Yeah, my favorite too, growing up as a kid, breakfast was always my favorite,

00:40and that's how I learned how to cook, was all breakfast stuff.

00:42So it's got a special place for me, and this will be a good one.

00:45Now, do you go by Coach still, or do you go Bruce Works, or what?

00:50Coach.

00:51It's like a doctor. Once you get the title, you know.

00:53Coach, B-A, Bruce.

00:55Okay, all right.

00:55I'll do both.

00:56All right, I like Coach, because I still call all my high school

00:59and my college coaches are still Coach, no matter how old I get.

01:02So I like that.

01:03All right, so what we're going to do,

01:04well, you have some breakfast sausage here that I just got a little head start on.

01:07I'm going to get this back on the heat.

01:09And then to make hash browns, do you like to cook at all?

01:11Are you a cook yourself?

01:12A little bit, not as good as I used to be.

01:15Okay, you've lost the touch?

01:16I have. I used to make some good hollandaise and other things.

01:20I haven't tried it in a long time.

01:23Hollandaise is one, that's a tough one.

01:25That's an advanced sauce right there.

01:26I didn't expect that.

01:28How often were you cooking?

01:30Back in the day, I used to cook a lot, especially summertime.

01:34I'm a grill guy.

01:35But I mean, when I had, I love to cook fish on a grill, which is unusual.

01:39I had this great white Tabasco sauce that used to be legit.

01:43People, they simply loved it.

01:45You a spice guy?

01:46Yes.

01:47Okay, so then we're going to add some spice to this.

01:49Now, we're going to let this get back on the heat.

01:52To get the perfect hash brown, we're shredding the potato ourself.

01:55I got some already going here, but I'm going to show you the step.

01:58Whenever you're doing it, just get a potato.

01:59I like to leave the skins on, get a little bit more crisp of that.

02:02And you want to shred it into a bowl of cold water.

02:05And what this is going to do, if we just shredded this without the water,

02:08it'd turn brown fast, start to oxidize.

02:10And you also need the starch to soak out.

02:12So you get the crispiest hash brown, the crispiest potato.

02:15You got to let that, you'll see the water starts to turn milky white.

02:17That's all the starch coming out of the potato.

02:19Same with french fries, you want to get it crispy.

02:21You got to let the potato soak and just kind of get that starch in.

02:26So that's the first process of this.

02:27When you give a speech, I've always wondered,

02:29are those pre-prepared, a pre-game speech, or is that all just on the fly?

02:33For me, mostly on the fly.

02:34Really?

02:35Yeah, I never did well preparing stuff.

02:37I'd lose my spot and forget it and stammer.

02:40So it's like, whatever came in my head, I'd fire it out and start babbling.

02:46Did you ever walk away from speech going, I crushed that one?

02:49A couple of times, yeah.

02:50They were short too.

02:52Just get real fired up.

02:54I like that.

02:54Dude, it's crazy how a coach can just, they come in there,

02:58you don't know what you're expecting, and you just fire the whole team up.

03:01It's got to be fun to have that kind of, that kind of, bring that kind of energy.

03:04Do you have a favorite speech of movie coaches?

03:07Yeah, I've got to go back to Newt Rockne.

03:08You know, that saved the Gifford and the whole thing.

03:10And I'm old enough to know what that meant.

03:13I was going to say, you know what, that went over my head.

03:14I was going to nod and pretend like I knew what that was.

03:17That one, that one went past me.

03:19I got to go, I'm biased because I'm a hockey player.

03:22So Herb Brooks, that miracle speech.

03:24That is legit.

03:25That's what, that's one of the best.

03:27Okay, so our sausages are heating up.

03:29Now, how do you want your eggs cooked for this?

03:31For me, I like them scrambled.

03:33Scrambled?

03:33With a little cheese.

03:35And the cheese on the hash browns or cheese in the eggs, either one.

03:38Either one, okay.

03:38So I saw you, I usually got hash browns that were in the bowl.

03:41You want it right like that.

03:42So hash brown, cheese.

03:44We'll do cheese in the eggs.

03:45We'll do a little, we'll do a little bit.

03:46We'll mix it both.

03:47Can never have too much cheese.

03:48Yeah, exactly.

03:49Do you mind, you want to crack these eggs for me?

03:51You got it, baby.

03:51I'll have you do that.

03:53And then we'll get started.

03:54There we go.

03:59So we have our, our sausage is fully cooked.

04:00And now we have some of that fat that's come off there.

04:02I'm going to put a little bit more butter in there just to get the best, uh, you know,

04:06you can never, you can never have too much butter either.

04:08Never have too much butter.

04:11And you play football and all grown up.

04:12Was that your, was that your main sport?

04:14No, I was actually a better baseball player.

04:16Played basketball, baseball, whatever's in season.

04:18Okay.

04:19So a multi-sport.

04:21And then how'd you fall in love?

04:22How'd you get into coaching?

04:23Where was that?

04:23Well, you know, when I was a kid, everybody I looked up to was named coach and I thought

04:27school teachers were rich.

04:29So I didn't know any better.

04:31And, uh, so it was, uh, I think that I always wanted to be a coach and a teacher and a guidance

04:37counselor.

04:37Oh, wow.

04:38So I started getting my masters in, in, in counseling and ended up started coaching and

04:42bought a house, had a baby and got fired and moved.

04:45Welcome to coaching, baby.

04:46There's life right there.

04:47Wow.

04:47What's the hardest position to coach?

04:49Is there a certain one that's harder than the others?

04:51I think offensive line, defensive line, because you're dealing with four to five guys, you

04:56know, and the cohesiveness has to be there to build that cohesiveness.

05:00And, uh, you know, I think some people would say the quarterback, but, uh, when you've

05:04got a good one, he's easy to coach.

05:06Sure.

05:07They coach themselves sometimes.

05:08Right.

05:08Well, I was, I was thinking, I mean, with a football team, there's so many guys and then

05:11so many different personalities.

05:13You have to kind of tailor it.

05:14Like, yeah, especially now people learn differently.

05:17Now, uh, the kids today learn totally different than they did 15 years ago.

05:21So it's finding that hotspot, how to, how to get them taught.

05:24And really coaching is nothing but glorified school teachers.

05:27We'll just give our tests in front of millions of people.

05:29Sure.

05:29And if they fail, you get fired.

05:30Sure.

05:31But I feel like coaches, you know, some of them strike the fear of God into you.

05:35Some of them are, you know, the nicer you in, but some of them are like militant.

05:38I, uh, where'd you fall on that?

05:40I was one of those guys that coach Bryant, who worked for his last couple of years.

05:46His, his best advice ever was coach him hard and hug him later.

05:49Okay.

05:50So it was like, okay, when I start calling you really ugly names.

05:55Yep.

05:55I'm talking about your football.

05:57Right.

05:57Your football sucks.

05:58You're a hell of a guy.

05:59Yeah.

05:59But your football really sucks right now.

06:00We got to fix it.

06:01Right.

06:02And, uh, so it was like, if I really got on a guy bad, I'd make sure I found him in the

06:07locker room afterwards and knew it wasn't personal.

06:09You know, that was all business.

06:11Just trying to make you better.

06:12Right.

06:12And, uh, I might've called you some ugly names, but, uh, you know, they all understood and got,

06:17got it.

06:18Yeah.

06:18It's to motivate you.

06:19I mean, I feel like, you know, the, the, well, I had a coach say once, if, you know,

06:23if I'm not yelling, it means I don't care about you.

06:24So you'd rather have me care and yell.

06:27Okay.

06:27So our eggs, look at that.

06:28That's, those are looking good.

06:29I kind of, that's where I like them.

06:30And I take them off the heat right here.

06:32Cause that residual heat is going to keep cooking sausage gravy.

06:35All we did was while we were talking, added some flour to this, to that, that grease and

06:38then some whole milk.

06:40And now that's going to start to thicken up.

06:41I'm going to go a touch more milk.

06:42Now you said you like spice.

06:44Do you want a little paprika, a little cayenne pepper in this?

06:45Do you want a little paprika?

06:46For sure.

06:47Paprika.

06:47Yeah.

06:47So we're going with a little paprika.

06:51You sandwich guy?

06:52Are you?

06:52Oh yeah.

06:53What's all right.

06:54I mean, this is a tough question.

06:55If you had to do one sandwich, that's all you get the rest of your life.

06:57The perfect sandwich.

06:58What do you, what are you picking?

06:59What are you sticking with?

07:00Oh, a great burger.

07:01Great burger.

07:02Great burger.

07:03And uh.

07:04You like a thick patty or like a smash down?

07:06I'm a thick guy.

07:07Thick guy?

07:08Yeah.

07:09Perfect.

07:10Have you fold that in there and then we're going to add some little salt and pepper to that.

07:14Yeah, that'll start to move.

07:15Perfect.

07:16All right.

07:17Well, without further ado, we have our eggs ready.

07:19We have our sausage gravy here with the paprika.

07:21And then we have our, I like my hash browns crisp, but we're nice and well done and crispy.

07:25So like to get that, we skipped this stage, but I'll show you right here.

07:28We have our hash browns done.

07:30But once they've been soaking, see how that water is kind of brown now?

07:32Great.

07:32Yeah.

07:32So all that starch came out and then you want to take it and you got to really just, you

07:36wring it out.

07:37So you put it in a clean tea towel like this and you go and you squeeze all that starch

07:44out.

07:44And then that's how you're going to get the crispiest, crispiest hash brown.

07:48And this goes on the flat top, or you can use it in a pan just like that with a little

07:53bit of salt, a little bit of pepper.

07:54And I try not to make a mess, but I tend to do that every time.

07:57You and me both.

07:58Yeah.

07:58And then, you know, that's half of cooking is you got to make a little bit of a mess.

08:01We're going to do one more piece of cheese.

08:02It's right on that, this hash brown.

08:04Yes, indeed.

08:06Now a little trick.

08:07If you ever want cheese to melt fast too, take a bowl, a little splash of water that's

08:12steamed for burgers too.

08:15All right.

08:18You got the melted cheese.

08:25Hash browns go down.

08:27You go eggs and then gravy?

08:28Eggs and gravy.

08:29Yes, indeed.

08:31A little fresh pepper on that.

08:36And then top it off with that homemade sausage gravy right there.

08:47Coach, and there you go.

08:49You have your cheesy hash browns, sausage gravy, scrambled eggs.

08:52I enjoy a Pepsi with my meal.

08:53Every crave-worthy bite tastes better than Pepsi.

08:56I have the Pepsi Zero Sugar here.

08:57But Coach, dig in.

08:58That's all you.

08:59Got it, baby.

09:01Perfect.

09:05Boom.

09:06It might be the best gravy ever.

09:07Best gravy ever.

09:08You hear that?

09:08I'm saving that.

09:09Keep clip of that.

09:10Save that.

09:11There you go, Coach.

09:12That's going to do it.

09:12You have your cheesy hash browns, sausage gravy, and scrambled eggs.

09:16Guys, that's going to do it for this episode of What's For Lunch.

09:18Bruce Arians.

09:19Coach, thanks for being here.

09:20Thanks, brother.

09:20Appreciate you.

09:21See you guys next time.

Making Brunch For Lunch With Bruce Arians | What's For Lunch

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