Donny Enriquez | What's For Lunch
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00:00Yo, RG3. What's for lunch? You already know, man. It's some French beignets.
00:05Oh, let's go. I love it. Let's get cooking.
00:07I'm a private chef. Cook for money, yeah.
00:14Guys, welcome back to What's for Lunch. RG3, welcome to the kitchen.
00:18Appreciate you, Donnie. Let's make it happen.
00:19So, you were just saying a second ago that you make beignets.
00:22Not new to beignets making, but I feel like you have a special recipe that you want to dish up.
00:27I got a pretty good recipe, yeah.
00:28So, I mean, I'm just going with the classic Café Du Monde, New Orleans-style beignets.
00:32Tons of powdered sugar on at the end.
00:34Correct.
00:34Relatively easy, you know. It's flour, sugar, a little bit of yeast, and then some butter.
00:39You know, it's nothing crazy.
00:41Are you a baker, then? Do you like to bake?
00:42Really, the only thing I do bake is beignets.
00:46I enjoy the process of going through and making them.
00:49Now, people don't know this, but you can get like a box mix from Café Du Monde.
00:53And I'm not saying that it's a bad box mix.
00:56I'm just saying it's better if you make it from scratch.
00:59You know what? I say it all the time.
01:00Most of anything you're making, it's always better from scratch.
01:03So, take from RG3. That's some good advice right there.
01:06All right, so the first thing that we're going to do is we're going to take the yeast.
01:09We're going to put it in warm water.
01:10We want this to activate because if the water's too cold, nothing's going to happen.
01:14If it's too hot, it kills the yeast.
01:16So, you want it around like 110 degrees.
01:19It's like that sweet spot, that Goldilocks zone for yeast.
01:21And what you can do to help if you're doing this at home making breads or anything,
01:25feed it with a little bit of sugar.
01:26So, we'll take a little bit of our sugar and that's going to feed the yeast.
01:29That's going to help that get nice and bubbly.
01:32So, we set this aside for about five minutes.
01:35Yeah, the sugar really helps. The yeast goes crazy.
01:37Start eating the sugar and you'll get a much better rise from your bread.
01:41Do you mind if I take notes?
01:42Take as many notes as you want. This is good.
01:44So, I have some in the warming drawer here.
01:47And as you can see, look, we have our yeast and water.
01:49And that's like the perfect bubble that you want.
01:51That yeast is perfectly activated.
01:53So, we don't even have to wait.
01:55We're getting a little, you know, step above here.
01:58So, yeast goes in and then some whole milk.
02:01Now, I got to ask you about this.
02:02Yes.
02:03The famous, the croissant picture.
02:05Yes.
02:06Where did that come from?
02:08That came from France.
02:10Okay.
02:11So, we were in Paris.
02:12And in Paris, there's a famous restaurant out there where they make these giant croissants.
02:17And we went and we actually got two of them.
02:20And we did some content with them on TikTok, on Twitter, and whatnot.
02:23And I did not anticipate that the picture would go viral in the way that it did.
02:29But the internet is always going to internet.
02:31So, I'm just sitting there eating a croissant with my wife, having a good time.
02:35And then like 10 minutes after we posted the picture, it was everywhere.
02:39Everywhere.
02:40It wasn't even viral. It was galactical.
02:42It became a meme.
02:43It's literally like anytime you said like me and something that I've done, it's a funny one.
02:47It's a thing.
02:49So, you know, you lean in, had a good time.
02:51It doesn't bother me at all.
02:52That's good.
02:53It's one of those things of, hey, man, if a giant croissant eating is going to really make the world feel better about themselves,
02:58we're going to be the giant croissant eaters.
03:00Exactly.
03:01And now, it's like you're in the Internet Hall of Fame, too.
03:04That's Laura Forever.
03:05That is very true.
03:07You know, you got to take what you can get.
03:09That's a good accolade.
03:10Now, are you a big foodie then?
03:12Like, as far as, you know, eating?
03:15What's like, where do you fall in that category?
03:17It's very difficult to be a foodie when you're a pro athlete.
03:20When you're trying to like stay in shape and be the best you possibly can.
03:25I think in the last nine years, I met my wife.
03:28My wife is Estonian.
03:30In the last nine years, I've probably tried more foods than I ever imagined I ever would.
03:34So, I've become a little bit more of a foodie.
03:36Obviously, I've been playing in three years.
03:39So, I've had an opportunity to try some things out.
03:42And, you know, I never ate an oyster, calamari, all these types of different things nine years ago.
03:48But now...
03:49Wow, okay.
03:50So, were you like a picky eater before?
03:52Just like basically whatever you needed for nutrients to be an athlete?
03:56Yeah, picky eater in the sense of like I was going to go straight for lasagna and meatball and spaghetti.
04:03I wasn't going to really be trying the pan-seared, double-crusted, double-twice-baked tilapia.
04:09I wasn't going to be doing that.
04:11But now, I try all that stuff.
04:13So, we got the flour that's been put in.
04:15We have our sugar.
04:16We have our milk.
04:17We have a little bit of water with that yeast.
04:19And I just put some butter in.
04:20This is going to go for about four minutes.
04:22The biggest thing with beignets and this style of dough is you don't want to over-mix it.
04:25Because then the gluten over-develops and you get a chewy and a sticky.
04:29So, people might get worried at home if you're making these.
04:31You look at the dough and you go, oh, it's still wet.
04:33It's still sticky.
04:34That's totally fine.
04:35So, now this is going to sit and that's to prove for about like three hours.
04:38You really want to let it go.
04:39You just want that yeast to have time to start developing with the gluten to activate and it's going to rise.
04:44So, if you don't do this enough, nothing's going to happen.
04:46With any bread or baking like that, you need the chance for that yeast to do its thing and to rise up.
04:51You can do it overnight, though.
04:52Say you made these and you want to use it for tomorrow.
04:54You can put it in the fridge and it's going to be a lot slower process.
04:57That's what I do.
04:58I put it in overnight, let it rise up, and then the beignets are way better.
05:02Don't make them right away after you mix the dough.
05:05Cold dough is easier to work with, too.
05:07So, if you have a colder dough, it's not going to be as sticky and as tough.
05:10RG3 knows what he's doing.
05:12This is one of the easiest guests yet.
05:14I don't have to teach him anything.
05:15All right.
05:16So, we're going to get a little flour on this.
05:18We don't want anything to stick.
05:20And then I'll let you do the honors here if you want to peel this.
05:23Look at that beautiful dough.
05:24Look at that rise we got on there.
05:25Look at that.
05:26It's going to be a little sticky.
05:27Get some flour on the hand.
05:28There we go.
05:29Whoops, my bad.
05:30There we go.
05:31Boom.
05:32And then here, I'll give you the rolling pin.
05:34We kind of want them a little thick, so not too thin.
05:37But yeah, roll them out and we'll cut them into squares.
05:39You got it.
05:40Now, were you a big celebratory eater after a big win or after the Heisman?
05:44Did you do any big dinner to celebrate?
05:46Or were you kind of just, you know?
05:48People always ask me, hey, what is your Christmas meal?
05:52What's your Thanksgiving meal?
05:53And in my family, they're all the same.
05:55So, Christmas, Thanksgiving, gumbo, sweet potato pie, mac and cheese, cornbread.
06:00And then I sit there for, you know, the last part of the party and I make the beignets.
06:04Nice.
06:05So, we do that all the time.
06:07Just try to, you know, have that family tradition, spend that time together.
06:11I do a bunch of different versions of the beignets, too, where, you know, some have chocolate filled, some are strawberry filled.
06:18And, you know, of course, that's just at the very end of the process.
06:21You make sure that the beignet is good, it's cooked.
06:24You put that in there.
06:26We even use vanilla extract in the beignet.
06:30I actually.
06:31Sorry.
06:32Did you use that?
06:33I used that in this version.
06:34Now that you said that, I forgot to put vanilla extract in the one we made.
06:37But in this, there is vanilla.
06:39Vanilla extract.
06:40It helps with the sweetness of the beignet.
06:42You know, I've even experimented.
06:44The powdered sugar, obviously, is the most traditional kind.
06:47But you can also do cinnamon.
06:49So, I've experimented over the years with it.
06:53For me, what it boils down to is the best version is the simplest version.
06:57Right.
06:58And that's why Capitamona is so special to us.
07:00Right.
07:01And I like the.
07:02So, when you're doing the strawberry and the chocolate, are you injecting them?
07:04Exactly.
07:05Injecting it in.
07:06That's great.
07:07Because it's harder when you.
07:08If you try to cook it with the filling inside, then you can.
07:11You might one time out of ten pull it off.
07:14Right.
07:15But more times than not.
07:16It's not going to be.
07:17It's not going to be great.
07:18It's not going to be great.
07:19Right.
07:20Okay.
07:21Should we just do a big.
07:22Cut a big square.
07:23Big square.
07:24I love that.
07:25I like that.
07:26Yes.
07:27Honestly, the problem I've had is you see this bowl.
07:30Normally, mine will rise to like the top of the bowl.
07:32Uh-huh.
07:33And when you get the dough to rise that much, now you have like 37 beignets.
07:40Right.
07:41This is a big, big, big beignet.
07:43That is a big beignet.
07:44So, I'm going to make this as easy as possible.
07:46I'll move our oil over here.
07:48Here we go.
07:49Look at that.
07:50Look at that.
07:52This is easily the biggest beignet I've ever made.
07:55Okay.
07:56Oh, you got it.
07:57We got it.
07:59Oh, that's awesome.
08:01Okay.
08:02That's going to be beautiful.
08:03That's it.
08:04We got it.
08:05That's it.
08:06That's it.
08:07That's it.
08:08Now we pray.
08:09But I think we're going to be good here.
08:10This thing looks like it's getting golden.
08:11Holy cow.
08:12Look at that.
08:13I think a little longer on that side.
08:14I don't want to flip it too soon, but it's getting there.
08:16It's rising nicely though.
08:17Yeah, it's puffing up.
08:18I'm not going to lie.
08:19I've never made beignets in a pan this shallow.
08:23Not that it's a bad thing.
08:24I mean, you're actually...
08:25Because I always get the...
08:27Like, when you make gumbo, you get the big crock pot.
08:30Right.
08:31And typically, you can use a deep fryer to make the beignets.
08:34I've never done it like this though.
08:36Yeah.
08:37Yeah.
08:38I just do...
08:39I mean, I have the big deep fryer, but it's like that takes...
08:40You have to put so much oil in it.
08:41And this is going to float anyway.
08:42So, it's like you don't really need it to be that deep because it's going to rise.
08:45It'll float on top and you just do a flip.
08:47You're doing...
08:48I mean, you're giving me great opportunities here to save oil and save money on the pots
08:52and the pans.
08:53There you go.
08:54So, I appreciate it, Chef.
08:55Hey, no problem.
08:56And while this is frying, you talked about how you like to cook once a week.
08:59I have a book.
09:00There's a little something for everyone in this book.
09:02But it even starts with what pots and pans to use.
09:04What does salt actually do to food?
09:06What seasoning should you have?
09:08I'm sure some of it might be a little too easy, but I think maybe you'll find something
09:12in there that you take home with you, learn from.
09:14It's never too easy.
09:16You can always learn something in the kitchen.
09:17That's what I say.
09:18Perfect.
09:19All right.
09:20We're going to go for the flip here.
09:21Here we go.
09:22We're going for the flip.
09:23Come on now.
09:24You got this.
09:25Trust yourself.
09:26Oh!
09:27Splashed a little bit, but hey, that's fine.
09:28Just make sure the kids aren't around.
09:29Hey, that's fine.
09:30I mean, this is looking good.
09:31That is so big.
09:32I mean, that's a big-ass beignet.
09:33That's a big-ass beignet.
09:34That's a big-ass beignet.
09:35And we might as well just throw some of these in here while we have the dough.
09:39Go for it.
09:40Why not?
09:41We'll make some...
09:42You know, we'll do a couple traditional shapes just to have them.
09:44So, let's just get the powdered sugar on this now.
09:47And we'll do...
09:48For these, we'll do café du monde style.
09:49We'll put it in the paper bag.
09:50Yeah, and shake them.
09:51Shake them.
09:52This one, I think it's not...
09:53Well, I know it won't fit in my bag.
09:54It definitely won't.
09:55If you just want to sift away on top of that.
09:57You got it.
09:58Dust the hell out of it.
09:59There we go.
10:03This is my favorite part, is getting the powdered sugar on top.
10:06I mean, my gosh.
10:08A lot of surface area to cover here.
10:11Oh, that's a good-looking beignet.
10:13Yes, it is.
10:14That's the biggest one I've seen.
10:15I think we successfully made a giant beignet.
10:17These look great.
10:18I mean, look at the puff we got on these.
10:20That's what you want.
10:21I mean, that's how you know you got a good dough is when you get a nice rise.
10:24That's a good shape right there.
10:25You know, just a regular shape, I guess.
10:28It's something.
10:29It's something different.
10:30Okay.
10:31So, we have those, and we have our big-ass beignet.
10:33Yes, we do.
10:35Yeah, people always hear, like, you know, baking and this and that, and, like, pastries,
10:39and they kind of quit before they start, and they get nervous.
10:41Exactly.
10:42But this is, like, such an easy one.
10:44It's a simple one.
10:45I need more sugars.
10:46I used to make them much more often, you know, maybe, like, once or twice a month.
10:50Okay.
10:51That's frequent.
10:52But then when you start putting on the pounds.
10:54Yeah, right.
10:55You're like, whoa, we got to chill just a little bit.
10:58Yeah, exactly.
10:59All right.
11:00Give these a shake.
11:02Oh, yeah.
11:03These.
11:04Oh.
11:05Ready for this.
11:06Get the powdered sugar right in there.
11:07Powder in the face.
11:08It's a different way to use a brown paper bag.
11:10Look at that.
11:11There we go.
11:12There we got it.
11:13Woo!
11:14We have successfully made one big-ass beignet, and then our traditional Café Du Monde-style
11:19beignet is right here.
11:20That's incredible.
11:21This is all we got left to do is we got to dig in.
11:23We got to dig in and eat them.
11:24You got to try.
11:25How do you want to go about the big one?
11:26You want a knife?
11:27You want a fork?
11:28I think you just got to eat it.
11:29I'm just going to grab it.
11:30I think you just got to grab it.
11:31Go for it.
11:32All right.
11:33I'm going to do a little one.
11:34Enjoy.
11:35Cheers.
11:36Mmm.
11:37Oh, my God.
11:38Look at that.
11:39Oh, my.
11:40Dude, I was a little nervous it might not come out.
11:41It worked.
11:42It worked.
11:43I mean, this is incredible.
11:45That's beautiful.
11:46Look at that.
11:47Perfect on these, too.
11:48Nice.
11:49I can taste the vanilla extract, too.
11:50See?
11:51I didn't forget in this one.
11:52All right, guys.
11:53That's going to do it for this episode of What's For Lunch.
11:54RG3, thank you for being here.
11:55That was awesome.
11:56Those were the beignets.
11:57We'll see you guys next time.
11:58Peace.
11:59Transcribed by https://otter.ai