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MEG'S DINNER INSPIRED BY FAMILY GUY
cook:
1 h 30 min
9,277,534 views This week, we're headed back to Quahog (named after a type of clam!) for a decidedly domestic dinner prepared by Family Guy's familial punching bag, Meg Griffin. In a rare turn of events, everyone's left speechless as Meg effortlessly prepares a delicious, nutritious dinner for her incredulous parents. Let's see how it tastes as we make up the entire recipe!
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INGREDIENTS
For the Couscous
1 tbsp neutral oil
0.5 white onion, diced
1 clove garlic, minced
3 cup chicken stock, preferably homemade
2 tsp kosher salt + more to taste
1 ½ cup couscous
½ cup pine nuts, toasted
½ cup golden raisins
2 tbsp extra virgin olive oil
1 Juice of lemon
To taste freshly ground black pepper
For the Seared Ahi Tostadas
6 Corn tortillas
48 oz frying oil
8 oz sushi grade ahi tuna steak
2 tbsp sesame seeds (mixed black and white)
3 tbsp olive oil, divided
1 avocado, pitted + diced
1 jalapeno pepper, seed removed + diced
¼ cup cilantro leaves, chopped
0.5 red onion, diced
1 tsp ginger, grated
2 green onions, chopped
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 Juice of lime
To taste kosher salt
To taste freshly ground black pepper
For the Grilled Asparagus
1 lb asparagus, trimmed
1 tbsp neutral oil
To taste kosher salt
To taste freshly ground black pepper
For the Molten Lava Cake
As needed turbinado sugar
14 oz dark chocolate, chopped + divided
½ cup heavy cream
12 tbsp unsalted butter + more for greasing
6 large eggs
½ cup brown sugar, packed
1 tsp vanilla extract
2 oz all purpose flour
DIRECTIONS
1.
For the Couscous
1.
Add the oil to a medium pot and heat over medium-high heat.
1 tbsp neutral oil
2.
Add the onion and garlic and cook until the onions are tender, about 3-4 minutes.
0.5 white onion, diced
1 clove garlic, minced
3.
Add the chicken stock and salt to the pot and bring to a boil.
3 cup chicken stock, preferably homemade
2 tsp kosher salt + more to taste
4.
Turn off the heat and stir in the couscous. Cover and let the couscous cook for 10 minutes.
1 ½ cup couscous
5.
Transfer the couscous to a bowl and fold in the pine nuts, raisins, olive oil, and lemon juice.
½ cup pine nuts, toasted
½ cup golden raisins
2 tbsp extra virgin olive oil
1 Juice of lemon
6.
Season the couscous to taste with more kosher salt and pepper.
kosher salt + more to taste
To taste freshly ground black pepper
7.
Serve immediately.
8.
For the Seared Ahi Tostadas
1.
Preheat the oven to 325°F (with convection).
2.
Microwave the tortillas for 30-45 seconds or until pliable.
6 Corn tortillas
3.
Shape the tortillas on an inverted muffin tin. Place a 3-inch pastry ring/cutter around the exterior of the muffin tin, holding the tortilla cup in place. Depending on how many rings you have, you may need to bake the cups in batches.
4.
Bake the tortilla cups for 8-10 minutes or until they are dry and hold their shape.
5.
Pour the frying oil into a high-sided pot. Preheat the oil to 325°F. Prepare a sheet tray with an even layer of paper towels.
48 oz frying oil
6.
Carefully, add the tortilla cups into the heated fry oil. Fry for 2 minutes or until slightly deeper in color and crisp.
7.
Using a spider or metal tongs, remove the tortilla cups from the oil and allow them to cool on the prepared paper towel-lined sheet tray. Make sure to position them upside down to avoid pools of oil.
8.
Coat the tuna in the sesame seeds.
8 oz sushi grade ahi tuna steak
2 tbsp sesame seeds (mixed black and white)
9.
Preheat a large skillet over high heat with 1 tablespoon of oil. Sear the tuna on each side for 30 seconds.
1 tbsp olive oil, divided
10.
Let the tuna cool before slicing.
11.
Meanwhile, combine the avocado, jalapeno, cilantro, red onion, ginger, and green onions in a large bowl.
1 avocado, pitted + diced
1 jalapeno pepper, seed removed + diced
¼ cup cilantro leaves, chopped
0.5 red onion, diced
1 tsp ginger, grated
2 green onions, chopped
12.
Slice the tuna into cubes and add it to the bowl with the other chopped ingredients.
13.
In a small bowl, whisk together the ginger, soy sauce, rice wine vinegar, lime juice, and the oil. Pour the dressing over the tuna mixture and toss to combine. Season to taste with salt and pepper.
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 Juice of lime
2 tbsp olive oil, divided
To taste kosher salt
To taste freshly ground black pepper
14.
Serve the ahi tuna salad in the prepared tostada cups.
15.
For the Grilled Asparagus
1.
Preheat the grill over medium-high heat.
2.
Place the asparagus on a sheet tray. Drizzle the asparagus with oil, salt, and pepper.
1 lb asparagus, trimmed
1 tbsp neutral oil
To taste kosher salt
To taste freshly ground black pepper
3.
Grill the asparagus until tender, about 6-8 minutes.
4.
Serve immediately.
5.
For the Molten Lava Cake
1.
Preheat the oven to 350°F. Prepare a 6-inch diameter springform pan with a layer of softened butter and turbinado sugar.
As needed turbinado sugar
tbsp unsalted butter + more for greasing
2.
Place chocolate in a large bowl.
4 oz dark chocolate, chopped + divided
3.
Add the cream to a small pot. Bring the cream to a simmer, then pour it over the chocolate. Let the mixture sit for 1 minute before stirring it together with a plastic spatula or whisk.
½ cup heavy cream
4.
Deposit the ganache into a small 4-inch diameter springform pan. Place the pan in the freezer and allow the ganache to freeze solid, about 1-2 hours.
5.
Prepare a water bath in a small pot over high heat until boiling.
6.
Combine the chocolate in a large bowl with the butter. Place the bowl over the prepared water bath. Reduce the heat to low and stir constantly until the chocolate is completely melted.
10 oz dark chocolate, chopped + divided
12 tbsp unsalted butter + more for greasing
7.
In the bowl of a stand mixer, combine the eggs, sugar, and vanilla extract. Begin whipping the mixture until thickened and frothy. Slowly stream the hot chocolate mixture into the eggs.
6 large eggs
½ cup brown sugar, packed
1 tsp vanilla extract
8.
Sift the flour into the batter and fold to combine.
2 oz all purpose flour
9.
Pour about half of the batter into the prepared springform pan. Unmold the frozen ganache from the freezer and place it into the center of the cake batter. Cover with the remaining batter.
10.
Bake for 30-40 minutes or until the top is spongy but firm.
11.
Allow the cake to cool for 10 minutes before unmolding and serving.
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