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MC10:35 INSPIRED BY ARCHER
cook:
1 h 20 min
2,879,391 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
DIRECTIONS
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
TOOLS
Babish Cutting Board
Babish Mixing Bowl
Babish Tiny Whisk Set
Babish "Clef" Knife
Babish Measusring Cups and Spoons set
Babish Cast Iron Skillet
Babish Everyday Pan
Babish 12-Piece Set
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.
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.
½ cup truffle oil
To taste kosher salt
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.
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
3.
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
4.
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
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
Speck, pan fried
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.
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.
2 tbsp unsalted butter
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.
½ cup cream
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.
4 oz Torta del Casar cheese, rind removed
4.
Season to taste with salt and pepper.
To taste kosher salt
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
Baguette Crostini
2.
Top each canape with a drizzle of the 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.
8 oz Kobe beef
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.
8 oz Kobe beef
1 squares Colby jack cheese, cut into
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
Pickles
Cherry tomatoes
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