- I bet she comes out with just like,
just like a poop on a plate, right?
- Poop on a plate would be good, because at least
there'd be traces of my food still in there.
- Oh, snap, snap, snap!
- Hey, guys? Give her a (beep) chance, all right?
- Here it is, gang.
Seared ahi tostadas, grilled asparagus, couscous,
and for dessert, molten chocolate lava cake.
- [Andrew] Hey, what's up guys?
Welcome back to Binging with Babish, where this week,
we're taking a look at Meg's dinner from Family Guy.
Right off the bat,
we're getting into a little bit of fusion.
Some seared ahi tuna tostadas.
So I got a nice slab of very high quality ahi tuna here
that I'm gonna coat in black and white sesame seeds.
Then we're headed over to the stovetop,
where we've got a couple of tablespoons of neutral oil,
heated to smoking in a carbon steel skillet.
Plop down the tuna, let it sit for no longer
than two minutes on one side before flipping
and searing on the other side.
We just want a heavy sear on the outside
and some nice rare tuna in the middle.
Plop it on a rack, set in a rimmed baking sheet,
and this guy's headed into the fridge
until we're ready to use it.
Next step, we're gonna prepare the molten ganache core
of our molten lava cake.
I got four ounces of dark chocolate here
that I'm gonna chop very finely to ensure
that it is melted by some hot cream,
four ounces of heavy cream brought to a bare simmer.
Pour it on in there, plop a plate on top, and let it sit
for 15 minutes, until the chocolate is completely melted.
Stir it into a tizzy by virtue of your tiny whisk
until it's smooth and homogenous.
Now, I want this to be the same shape as my cake,
only smaller, so I've got a little springform pan here
that I'm gonna pour it into before letting it chill out
in the freezer for at least two hours,
during which time we're gonna make our tostadas.
Got a nice stack of corn tortillas here that I'm gonna wrap
in paper towels and microwave for a few seconds,
just to warm 'em up and make them flexible
so that we can use the bottom of a muffin tin
to form them into little cups.
Now, ideally you want to matching muffin tins
so you can press them between the two,
but I can't seem to find any,
so I'm just gonna use these ring molds.
Once set in place, this guy's headed into
a 325 degree Fahrenheit oven for 10, 12 minutes,
just enough time to dry the tortillas out
and set their shape.
We don't want them getting too crispy or brown,
because next, of course, we are deep frying them.
We've got about a quart of peanut oil here,
heated to 325 degrees Fahrenheit, into which I'm going to
deposit our tostada hells for about 30 seconds,
draining on paper towels once crisp.
Go ahead and set those aside because it's been two hours
and it's time to cake.
We're starting by generously buttering and sugaring
a six-inch springform pan.
You guys might recognize this little bastard
as the one that ruined my tiramisu,
but having (beep) up plenty of times myself,
I'm all about second chances.
Once buttered and sugared, go ahead and set that aside,
because we need to make the, uh...
(fingers snapping) Cake.
Six eggs are headed into the bowl of a stand mixer,
along with a half teaspoon of vanilla extract
and a half cup of light brown sugar, which we're gonna
whisk together until it's light and frothy.
Meanwhile, over in the cooking place, we're melting
10 ounces of dark chocolate in a double boiler,
adding a whopping 12 tablespoons of unsalted butter
and melting together into a silky chocolate buttery thing,
which we're gonna slowly stream into the stand mixer
while it's running so as to gently temper our eggs.
Make sure that everything is good and evenly combined,
sift in six tablespoons of flour,
and gently fold together into a cake batter.
Once no dry patches of flour remain,
we're going to retrieve our ganache disc from the freezer,
liberate it from its springform mold,
and then it's time to assemble.
First, we're pouring half the cake batter into our prepared
springform pan, plopping our ganache cylinder
into the center, covering with the rest of the cake better,
and then this guy's headed into the oven
at 350 degrees Fahrenheit for like 60 to 70 minutes,
plenty of time to make our couscous.
We're gonna sweat half a small chopped onion
in a little bit of oil.
Once translucent, we're gonna add two cloves
of crushed garlic, saute for 30 seconds or until fragrant,
and then add two cups of homemade chicken stock.
Bring that up to a summer, and then you can optionally add
half a cup of golden raisins, and then your manufacturer's
recommended amount of couscous.
I've got a cup and a half.
Kill the heat, give that a stir,
make sure it's evenly distributed throughout the liquid,
cover it up, and let it sit for five minutes.
During which time, something rather remarkable happens,
the water is absorbed.
Thank you, Sir Attenborough.
Then we can season with kosher salt
and freshly ground pepper, give it a fluff with a fork,
and after tasting, I realized that this wanted some acids,
so the juice of one lemon,
then we just got to keep this guy warm until ready to serve.
Right, next up we're revisiting our tuna tostada.
I've got half a finely chopped red onion, one small sliced
jalapeno, cup of chopped scallions, and our tuna,
at this point thoroughly chilled and now cut
into bite size pieces.
If you don't like rare tuna, well, I'm sorry,
this recipe is not for you.
Next up, we've got to make a sort of vinegarette.
So in a separate bowl, I'm going to acquire the juice
of two limes, combine it with about half an inch
of freshly grated ginger, or half an inch of grated
fresh ginger, whichever makes more sense grammatically,
couple tablespoons of high-quality olive oil,
one tablespoon each soy sauce and rice wine vinegar,
pinch of salt, twist of pepper,
and tiny whisk to completion.
Now, it was at this point I decided to add
some chopped avocado.
This unfortunately smeared all over everything
when I tossed it together, so maybe add the avocado last.
Next up, we're doing our asparagus,
and I'm just gonna toss it with a little bit of oil,
some salt, pepper, and grill it.
I didn't feel like setting up my camera outside,
so here's some footage from my mobile telephone.
Oop, get that out of the way, and grilled.
All there's left to do is plate up.
I'm gonna spoon our ahi tuna mixture into our tostada cups,
sprinkle some freshly toasted pine nuts over top
our couscous, and of course, unmold our chocolate lava cake.
And there you have it, a rare victory for Meg Griffin
in the form of a beautiful, relatively simple
and easy to prepare weeknight dinner.
But how's it taste?
And obviously, we just sort of made these recipes up
based off how they looked, but here goes.
The grilled asparagus tastes like grilled asparagus,
the couscous is really nice, garlicky, lemony,
nice golden raisins and pine nuts for texture,
but the real triumph is ahi tuna tostadas.
Kendall dreamt up this recipe,
and it is nothing short of a triumph.
This guy ended up in the clean plate club,
and not just because it's my actual dinner.
All there is to do now is see if our giant lava cake
is molten, and it is,
I'm not sure how you'd go about serving one giant lava cake,
so I'm just gonna go ahead and grab myself a spoonful.
That is really good.
See what happens when you give your daughter a chance
instead of just hate on her all the time?
(jazzy music)