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MC10:35 INSPIRED BY ARCHER

cook:

1 h 20 min

Picture for Mc10:35 inspired by Archer

2,701,153 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.

US

original

metric

INGREDIENTS

For the Asparagus Puree

asparagus, trimmed

½ lb asparagus, trimmed

truffle oil

½ cup truffle oil

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Parmesan Crisp

For the Parmesan Crisp

parmesan, grated

3 oz parmesan, grated

For the Quail Quiches

Frozen phyllo shells

Frozen phyllo shells

gruyere cheese, finely grated

⅓ cup gruyere cheese, finely grated

quail eggs

12 quail eggs

whole milk

¼ cup whole milk

heavy cream

¼ cup heavy cream

kosher salt

1 tsp kosher salt

freshly ground black pepper

1 tsp freshly ground black pepper

cayenne pepper

¼ tsp cayenne pepper

Parmesan crisp

Parmesan crisp

Speck, pan fried

Speck, pan fried

Asparagus puree

Asparagus puree

For the Baguette Crostini

baguette loaf

1 baguette loaf

Nonstick

spray Nonstick

For the Torta del Casar Sauce

For the Torta del Casar Sauce

unsalted butter

2 tbsp unsalted butter

all purpose flour

2 tbsp all purpose flour

cream

½ cup cream

chicken stock

¼ cup chicken stock

Torta del Casar cheese, rind removed

4 oz Torta del Casar cheese, rind removed

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Jamón Iberico Tapas

For the Jamón Iberico Tapas

Jamon iberico

Jamon iberico

Baguette Crostini

Baguette Crostini

Torta del Casar sauce

Torta del Casar sauce

For the Deconstructed Kobe Sliders

For the Deconstructed Kobe Sliders

Kobe beef

8 oz Kobe beef

As needed kosher salt

As needed kosher salt

Colby jack cheese, cut into

1 squares Colby jack cheese, cut into

Baguette Crostini

Baguette Crostini

Butter lettuce rounds

Butter lettuce rounds

Pickles

Pickles

Cherry tomatoes

Cherry tomatoes

DIRECTIONS

1.

For the Asparagus Puree

1.

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.

asparagus, trimmed

½ lb asparagus, trimmed

2.

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

3.

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

truffle oil

½ cup truffle oil

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

4.

Refrigerate until ready to serve.

5.

For the Parmesan Crisp

1.

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

2.

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

parmesan, grated

3 oz parmesan, grated

3.

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

4.

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

5.

Allow the crisps to cool completely.

6.

For the Quail Quiches

1.

Preheat the oven to 325°F.

2.

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

Frozen phyllo shells

Frozen phyllo shells

3.

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

gruyere cheese, finely grated

⅓ cup gruyere cheese, finely grated

4.

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

quail eggs

12 quail eggs

whole milk

¼ cup whole milk

heavy cream

¼ cup heavy cream

kosher salt

1 tsp kosher salt

freshly ground black pepper

1 tsp freshly ground black pepper

cayenne pepper

¼ tsp cayenne pepper

5.

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

6.

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

Parmesan crisp

Parmesan crisp

Speck, pan fried

Speck, pan fried

Asparagus puree

Asparagus puree

7.

For the Baguette Crostini

1.

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

2.

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

baguette loaf

1 baguette loaf

3.

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

4.

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

5.

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

6.

For the Torta del Casar Sauce

1.

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

unsalted butter

2 tbsp unsalted butter

all purpose flour

2 tbsp all purpose flour

2.

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.

cream

½ cup cream

chicken stock

¼ cup chicken stock

3.

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

Torta del Casar cheese, rind removed

4 oz Torta del Casar cheese, rind removed

4.

Season to taste with salt and pepper.

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

5.

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

6.

For the Jamón Iberico Tapas

1.

Assemble the tapas by layering the jamon over the crostini.

Jamon iberico

Jamon iberico

Baguette Crostini

Baguette Crostini

2.

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

Torta del Casar sauce

Torta del Casar sauce

3.

For the Deconstructed Kobe Sliders

1.

Coat the kobe beef with a generous sprinkling of salt.

Kobe beef

8 oz Kobe beef

As needed kosher salt

As needed kosher salt

2.

Preheat a large cast iron skillet over high heat.

3.

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

4.

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

5.

Slice the beef into 1 inch slices.

6.

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

Kobe beef

8 oz Kobe beef

Colby jack cheese, cut into

1 squares Colby jack cheese, cut into

Baguette Crostini

Baguette Crostini

7.

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

8.

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

Butter lettuce rounds

Butter lettuce rounds

Pickles

Pickles

Cherry tomatoes

Cherry tomatoes

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