(sizzling)
(energetic music begins)
- This is Dorian Haywood here.
And I'm going to show you one of my muscle-building meals.
I've got some hacks to the way I cook,
and I hope you can pick up on something that you can use,
whether it be in my seasoning or whether it be
in the way I prepare rice.
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So I've got a lot of clients and it drives me kind of crazy.
They're going out and they're buying pre-packaged dry food,
preservatives in it,
and they're farting on me in the middle of our sessions.
And it's totally unnecessary. It's so easy to cook rice.
This is all you gotta do.
So, sweet rice. Only three cups here.
And all you're going to do is one of these,
we're going to fill it up twice with water,
and this is the way I've done this for years.
I don't use any type of a rice cooker or anything like that.
It's just so easy to do.
You have one.
You will see when it's done.
But there's a reason why sweet rice,
when this is done cooking, it won't be granulated.
That means that the rice won't be able to separate.
Everything's going to be congealed together.
It's like a big clump of rice.
You can put down a lot of it really quick,
it makes it really easy to eat.
When you eat as much food as I'm eating the off season,
anything you can do to get it down easier,
you're going to want to do.
So, I'll also show you what I top it with.
There's a couple of ways I do it.
And it's usually a combination of either agave nectar,
salt and coconut milk.
Or maybe something like a blueberry preserves,
salt and coconut milk.
Easy way to get some healthy calories.
Okay, watch my asparagus hack.
You open the bag like this,
chop off the bottom, chop them in half.
In the pan.
Wrap all this up.
In the garbage.
Little salt.
Little pepper.
And olive oil.
I'm going to say, "Oh, you don't have to cook
with olive oil."
As long as you don't scorch it and burn it, you're fine.
So I'll cook this on medium for a minute. I'll turn it down.
So we don't hit that smoke point on the oil.
And just kind of cook everything, a little bit.
And let it sit.
- [Videographer] We gotta get a slow mo shot
of you tossing it.
(dramatic opera music)
So I got some big, fat juicy rib-eyes from Costco.
They look good. They got good color.
They got good marbling.
For the seasonings I use on my steaks.
Pepper.
I like garlic salt and a healthy dose
of Winchester Shire powder.
Is that how you say that? Worcester Shire?
Winchester Shire? I don't think there's an official way.
I don't think I'm wrong, but I don't think I'm right.
- [Videographer] Hey Siri, how do you say Winchester?
(laughs)
- [Siri] Worcestershire.
- Worcestershire.
- [Siri] Worcestershire.
- [Videographer] What did he say?
- I said Winchester Shire.
(videographer laughs)
- [Siri] Worcestershire.
- Worcestershire.
(energetic music)
Gotta give it a little love, that's what makes it good.
So I've got a steak cooking method.
I'm going to cook them on the grill out there.
I usually sear them real quick on high.
Then I turn them down to kind of just below medium.
These are fatty, so you gotta keep your eye on them.
So this grill doesn't catch on fire.
Rice is coming along.
Now, if you're in a hurry to get your asparagus done,
you can top this thing and you can cook this asparagus
in like five minutes.
But I'm gonna take my time and let everything sear.
I find it tastes a little bit better that way.
So this is my trusty Weber. This is the second Weber I had.
The first one I had over 10 years.
This one I've had probably six years.
You can't beat the Weber. You can't beat it.
I cook so much, I cook so much meat.
It's not a big deal for me to invest in a decent grill.
The sticky rice.
For some reason, I've been eating this for like a year
and a half ever, since I discovered it.
It sits easy on my stomach and I can eat a ton of it.
Plus you top it with some healthy fats and something sweet.
It's got more calories.
So yeah, I got to say, this is one of my favorite meals.
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The grill is pretty hot.
I'm going to go ahead and turn it down to medium.
So the trick to grilling the steaks,
you want to cook it the exact amount of time it needs
on one side, flip it.
Cook it the exact amount of time it needs on the other side.
One thing I'll do,
I'll cook this for probably three minutes.
Give it a half turn.
That's gonna give it those nice grill marks
at 90 degree angles.
And I'll do the same thing. I'll flip it over once.
I'll turn it 90 degrees and it should be done at that point.
Gotta let them cook.
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Here's a downfall to cooking a rib-eye steak,
a lot of fat that catches on fire.
So I've gotten on fire for a couple of times, sometimes.
Can't burn that protein. It's precious.
All right, I'll let that contain.
(giggles)
All right, halfway there.
Every meal that I eat when I'm on prep,
is fucking delicious.
I absolutely love it.
It's all about how you're seasoning.
You know what I hear people say, "I can't eat fish".
Probably because you're buying the wrong fish
and you're probably over cooking it too.
But every meal that I eat on prep is absolutely delicious.
If it wasn't, I don't think I could do it.
I mean, that's quality of life stuff right there.
I mean, if you're hungry, you're starving
and you're low energy and you need food and your food sucks,
it's not gonna turn out good.
If your food tastes delicious every time you eat it,
it makes prepping that much easier.
And I could flip that over there.
We're good to go.
(sizzling)
So asparagus done, turned off.
This rice has been sitting in here on simmer,
on low for about 15 minutes.
And as I stir it into it, see how dry that is.
That's how real rice is done.
I'll just stir that water in and I'll go ahead
and turn it off from here.
It's ready to go.
I'll be doing about 12 ounces of the sticky rice.
Now, right now, it just finished cooking
and you can see how it's all kind
of clumped together.
The longer this sets,
the more congealed the whole thing gets,
and that changes the texture a little bit.
Makes it even easier to eat.
So with the rice,
the few ways I like to top it,
first I like a touch of little salt.
Sometimes I'll put agave nectar on as my sweetener.
Now, if I'm in prep, I'll go, sometimes to make it sweet,
make it more palatable,
I'll go with some Stevia and cinnamon on top and some salt.
But today,
got my salt.
Got some organic coconut milk.
Now for some reason, the organic Thai Kitchen is the best.
Because if you look in here,
sometimes you'll get a coconut milk and it's real runny
and watery.
This stuff is thick, like butter, fricking love it.
So I like to top it like that.
Then I got some wild blueberry preserves.
And I love blueberries. All my life I've loved them.
They sit well with me and I crave them.
That should do it.
That's my muscle-building meal.
Now it's time to eat.
(energetic music)