- This is a deconstructed slider made from certified
Kobe beef from Hyogo Prefecture, with a tarragon aioli.
- Tapas of pata negra jamon iberica,
topped with queso Torta del Casar.
- And these are tiny quiches,
probably made from endangered quail eggs, or-
- No, none of this is that.
This is the world's most expensive Mc10:35.
- Oh, for the! Sterling! - Was that really necessary?
- [Andrew] Hey, what's up guys?
Welcome back to Binging with Babish where this week...
Andy, can you get an apron on, please?
Little bit of professionalism here.
Thank you. Sorry about that, guys.
Heading out of town on vacation next week,
and things are starting to get a little hectic around here.
Anyway, today we're making the world's most expensive
Mc10:35 from Archer.
First up, we got about a dozen quail eggs,
not endangered, but close enough,
which we're gonna crack with a surprising degree
of difficulty into medium bowl.
I figured this is equivalent to about four chickens eggs.
So to it, we're gonna add half a cup each
heavy cream and a whole milk.
This is gonna form the basis for our custard
for our little quiches.
I'm also gonna add a quarter teaspoon cayenne pepper,
kosher salt, freshly ground black pepper,
and if ever there was an occasion to tiny whisk,
tiny eggs are most certainly it.
Tiny whisk until nice and homogenous
and all the yolks are broken.
And for the pastry shell, I'm copping out
and using store-bought phyllo shells.
I figured this is probably what even the highest end
of caterers would use.
Plop these down in the parchment lined baking sheet,
and I'm then gonna fill each one with a little bit
of very finely grated Gruyere cheese,
because a quiche without cheese is like pretty much
anything without cheese, worse.
Then, after straining, I'm gonna pour the custard
right up to the brim of each little cup.
Then these guys are headed into a 350 degree Fahrenheit oven
for probably about 10 minutes, until the custard is set
and they've exploded.
Lesson learned.
Let's go ahead and grab ourselves in mini muffin tin,
sprayed down with non-stick spray, rinse and repeat
with a little bit of cheese, and then this time,
I'm gonna parbake.
I'm hoping that this will melt the cheese
and create a protective layer between the custard
and the pastry, preventing soggage.
That's done. Let's fill 'em up,
plop 'em back in the oven for about 10 minutes,
just until the teeny tiny custards are set.
In the meantime, I'm gonna make some Parmesan cheese crisps,
because quiches without two kinds of cheese
is like anything without two kinds of cheese, worse.
I'm baking some little piles of finely grated Parmesan
at 375 until crisp, and then before they cool,
I'm cutting them into little tiny rounds.
It also looked like there was a little red thing
sticking up out of the quiches,
So I'm gonna go with some fried speck.
Speck as a kind of smoked prosciutto
that apparently smokes a whole lot when you fry it,
so turn on your fans.
And then for the little dot of green,
I'm thinking an asparagus truffle puree.
I'm boiling a bunch of asparagus for about five minutes,
shocking in an ice bath, and then plunging into a blender.
Then, to make sure that the mixture is pourable,
I'm gonna add a little bit of the cooking water.
That's probably a little too much, Andy. That's okay.
Top it up and blend into a smooth puree.
And then, once mostly smooth,
I'm gonna emulsify some oil in there,
specifically this white truffle oil,
which was sent to me as a gift by the channel
Italia Squisita, so you know that it's good.
Make sure it's seasoned with kosher salt, give it a taste,
and then it's time to place it
into our cheffy squeeze bottle.
Gracefully, this week I was able to find my funnel,
so that this doesn't become a teachable moment.
There we go.
All there is left to do is do some practice dots
on the table.
There we go, this stuff's dottin' up real nice.
And with it, we can finally make some dots upon our quiches.
First, I'm gonna hoist them onto my finest
postmodern serving china, give each one a generous dot
of our asparagus truffle puree, followed by our fried speck,
which I'm going to slice up into little miniature
meaty bookmarks, leaning up against the inside wall
of our pastry shell, as though waving to say,
"Hello, I'm delicious, eat me."
And last but not least, our Parmesan crisp.
And they already have it a whole mess of tiny quiches,
ready for the Cyril Figgis treatment.
We'll give those try later, because they'll hold nicely
at room temperature while we make our other stuff,
for which we're gonna need
some thin, delicate baguette crisps.
I'm using a very sharp knife to cut this baguette
into two distinct shapes, which I'm gonna turn into crisps
by arranging on a rimmed baking sheet,
brushing down with oil or spritzing with nonstick spray,
which is just oil in spray form, hitting both sides,
spraying the bottom of another rimmed baking sheet,
placing that on top to prevent deformation in the oven,
and these guys are headed into a 400 degree Fahrenheit
convection oven for five, 10 minutes,
until a few are a little too dark, but some are just right.
Now we're gonna use these big wide ones
to make our pata negra, but first we need to make
a queso Torta del Casar.
Torta del Casar is a very funky sheep's milk cheese
from Spain, which costs $40 for this tiny little wheel,
and has a taste and smell that really can only be enjoyed
by people that are way too serious about cheese.
It's like brie with athlete's foot.
Anyway, I'm measuring out about four ounces
and then building a quick bechamel, adding two tablespoons
of unsalted butter to a small saucepan, cooking it for about
a minute until the foaming subsides, adding two tablespoons
of flour, whisking together, and cooking that
for an additional minute, then slowly adding three quarters
of a cup of whole milk while whisking constantly.
I'm also gonna add a quarter cup
of homemade chicken stock.
This is both gonna add its own flavor and mellow out
the extremely flavorful flavor of the cheese,
which we're gonna add next, off heat,
and whisk until completely melted and incorporated.
And then get that into another squeeze bottle,
and look at this, my funnel cup runneth over this week.
Get all that cheesy goo in there and keep this guy warm,
maybe in a bain-marie, to prevent the sauce from congealing,
but not before we do the all-important squiggle test
on the countertop, which it passed with flying colors.
So now to plate up, we're gonna grab the larger
of our two different kinds of crostini,
then grab some of our extremely expensive
pata negra jamon iberica, which you might say
is kind of like the Kobe beef of the ham world.
It's a Spanish cured ham
made from a very specific breed of pig.
So I'm gonna arrange one slice on each one of these crostini
and then drizzle our queso Torta del Casar iver top.
Looked like a little zigzag pattern from what I could see.
Not as pretty as I imagined it would be,
but I'll be damned if I let this ham go to waste.
Last but not least,
we got to tackle our deconstructed Kobe beef sliders.
I couldn't find any Kobe beef from that specific prefecture,
so here's some really high-grade Miyazaki A5 ribeye,
which I'm going to generously salt, gently pat it in,
because it feels very fancy and I feel like I'm going to
offend it, and then drop it in a ripping hot
cast iron skillet.
Our objective here is just to get a sear on both sides.
We want this to be as rare as possible.
About two minutes per side over super high heat.
Then I'm gonna set it aside, cover it with aluminum foil,
and let it rest for about 10 minutes
before commencing the slicing.
I don't know how this is going to turn out,
so I'm just gonna sacrifice the ribeye cap
and save the rest of the ribeye for personal use.
Arrange those slices on top of our smaller crostini
and then top them with a slice of what unfortunately
looked like Colby Jack cheese.
These are deconstructed sliders, after all.
Then I'm throwing these under the broiler,
both to finish cooking the meat and melt the cheese,
and then I'm topping with what looked like
deconstructed burger toppings, lettuce, pickle,
and a halved cherry tomato.
And at this point I was so excited,
I forgot the tarragon aioli.
I'm sorry, I'm only just realizing this now
as I'm in my underwear doing the voiceover,
but I'm gonna soldier forward and construct
my world's most expensive Mc10:35,
which I hadn't heard of before.
Apparently it's an Egg McMuffin merged together
with a McDouble, and I assume it's easier to eat this thing.
Let's get the tomato in there and try to shove
the whole damn thing into our mouth.
As you can see, I panicked a little bit there
and tried to get as much as I could,
and now you'll see that I'm in shock.
Between this and Eggs Woodhouse,
I think Sterling Archer has some taste bud issues.
So while this tasted insane,
let's see what each one tastes like individually.
The deconstructed sliders minus the tomato
were probably my favorite of the bunch.
The quiches were okay, but I imagine they would taste better
with chicken eggs.
And the pata negra was surprisingly good,
because the queso had mellowed out the cheese.
But the Babish bylaws state I can only pick one
to be my lunch.
(jazzy music)