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MC10:35 INSPIRED BY ARCHER

Name: Mc10:35 inspired by Archer
Cook time: 4800 s
Total time: 4800 s
Yield: 4-6 servings
Ingredients: For the Asparagus Puree; 1/2 lb asparagus, trimmed; 1/2 cup truffle oil; To taste kosher salt; To taste freshly ground black pepper; For the Parmesan Crisp; 3 oz parmesan, grated; For the Quail Quiches; Frozen phyllo shells; 1/3 cup gruyere cheese, finely grated; 12 quail eggs; 1/4 cup whole milk; 1/4 cup heavy cream; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1/4 tsp cayenne pepper; Parmesan crisp; Speck, pan fried; Asparagus puree; For the Baguette Crostini; 1 baguette loaf; spray Nonstick; For the Torta del Casar Sauce; 2 tbsp unsalted butter; 2 tbsp all purpose flour; 1/2 cup cream; 1/4 cup chicken stock; 4 oz Torta del Casar cheese, rind removed; To taste kosher salt; To taste freshly ground black pepper

cook:

1 h 20 min

2,781,014 views This week, Sterling Archer strikes again with another overpriced, overindulgent masochistic mash-up: the world's most expensive Mc10:35. A sandwich normally concocted from an egg McMuffin and a McDouble, Archer decides to cobble one together from some otherwise-relatively-thoughtful canapés. Will it live up to the superspy's reputation? Probably.

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INGREDIENTS

For the Asparagus Puree

½ lb asparagus, trimmed

½ cup truffle oil

To taste kosher salt

To taste freshly ground black pepper

For the Parmesan Crisp

3 oz parmesan, grated

For the Quail Quiches

Frozen phyllo shells

⅓ cup gruyere cheese, finely grated

12 quail eggs

¼ cup whole milk

¼ cup heavy cream

1 tsp kosher salt

1 tsp freshly ground black pepper

¼ tsp cayenne pepper

Parmesan crisp

Speck, pan fried

Asparagus puree

For the Baguette Crostini

1 baguette loaf

spray Nonstick

For the Torta del Casar Sauce

2 tbsp unsalted butter

2 tbsp all purpose flour

½ cup cream

¼ cup chicken stock

4 oz Torta del Casar cheese, rind removed

To taste kosher salt

To taste freshly ground black pepper

For the Jamón Iberico Tapas

Jamon iberico

Baguette Crostini

Torta del Casar sauce

For the Deconstructed Kobe Sliders

8 oz Kobe beef

As needed kosher salt

1 squares Colby jack cheese, cut into

Baguette Crostini

Butter lettuce rounds

Pickles

Cherry tomatoes

DIRECTIONS

For the Asparagus Puree

Bring a pot of water to boil, add the asparagus and cook for 3-4 minutes. Transfer the asparagus to an ice bath and reserve the cooking liquid.

½ lb asparagus, trimmed

Cut the asparagus into 2-inch portions, then transfer it to a blender.

Add ½ cup of the reserved cooking liquid and begin blending. Slowly stream in the truffle oil and season to taste.

½ cup truffle oil

To taste kosher salt

To taste freshly ground black pepper

Refrigerate until ready to serve.

For the Parmesan Crisp

Preheat the oven to 400°F. Place a silicone baking mat on a rimmed baking sheet.

Sprinkle an even coating of parmesan cheese over the sheet tray.

3 oz parmesan, grated

Bake for 4-6 minutes or until crispy and golden brown.

Immediately cut a circle out of the warm parmesan using a small biscuit cutter or pastry tip.

Allow the crisps to cool completely.

For the Quail Quiches

Preheat the oven to 325°F.

Place the phyllo shells inside the wells of a mini muffin pan.

Frozen phyllo shells

Add a ½ tsp of cheese to each shell. Bake the shells for 3 minutes to crisp them and melt the cheese.

⅓ cup gruyere cheese, finely grated

Meanwhile, in a medium bowl combine the eggs, milk, cream, salt, pepper, and cayenne. Whisk to combine the batter.

12 quail eggs

¼ cup whole milk

¼ cup heavy cream

1 tsp kosher salt

1 tsp freshly ground black pepper

¼ tsp cayenne pepper

Pour the egg batter to the rim of each shell. Bake for 10-12 minutes.

Garnish the quiches with the parmesan crisps, speck, and asparagus puree.

Parmesan crisp

Speck, pan fried

Asparagus puree

For the Baguette Crostini

Preheat the oven to 375 °F with the convection fan turned on.

Slice in the baguette into 2 mm thick slices. Line them up on a large rimmed baking sheet.

1 baguette loaf

Spray the baguette slices with nonstick spray, then flip them and coat the other side with more nonstick spray.

Place another sheet tray over top to keep the slices flat.

Bake the crostini for 12-15 minutes. Allow them to cool inside the pan, about 20 minutes.

For the Torta del Casar Sauce

Make a roux by melting the butter in a large skillet. Add the flour and stir to combine.

2 tbsp unsalted butter

2 tbsp all purpose flour

Combine cream and stock in a pourable vessel. Slowly stream the cream mixture into the roux. Make sure to only add a few tablespoons at a time and to whisk thoroughly in between additions.

½ cup cream

¼ cup chicken stock

Turn off the heat, and add the cheese to the sauce. Stir until all the cheese has melted and the sauce is homogenous.

4 oz Torta del Casar cheese, rind removed

Season to taste with salt and pepper.

To taste kosher salt

To taste freshly ground black pepper

Transfer the warm sauce into a squeeze bottle. If the sauce becomes too thick, microwave it using 10-second intervals until liquid again.

For the Jamón Iberico Tapas

Assemble the tapas by layering the jamon over the crostini.

Jamon iberico

Baguette Crostini

Top each canape with a drizzle of the torta del casar sauce.

Torta del Casar sauce

For the Deconstructed Kobe Sliders

Coat the kobe beef with a generous sprinkling of salt.

8 oz Kobe beef

As needed kosher salt

Preheat a large cast iron skillet over high heat.

Sear the beef for about 2 minutes on each side to form a crust.

Allow the beef to rest for 10 minutes off the heat.

Slice the beef into 1 inch slices.

Assemble the sliders by layering the beef and cheese on top of the crostini.

8 oz Kobe beef

1 squares Colby jack cheese, cut into

Baguette Crostini

Broil for about 2 minutes to allow the cheese to melt.

Top the sliders with the lettuce, pickles, and cherry tomatoes.

Butter lettuce rounds

Pickles

Cherry tomatoes

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