- 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)
If you've never heard of the Mc10:35, the idea is that if you show up at McDonald's at that particular time, they'll be in the middle of switching over from the breakfast to lunch menus, and have both types of food available.
So you buy an Egg McMuffin and a McDouble, remove one half of the bun/muffin from each, combine them into a single monstrosity, take a pic for your Instagram, and then immediately discard because who the hell actually wants to eat that?
I, for one, would like to know what the other Babish bylaws are.
Doing that to Torta del Casar is nothing short of heresy!
However, I'm happy to see Spanish foods. My region, Extremadura, where that cheese is from, has some really great pork products that could make for some interesting meals!
Hygo prefecture is where the city of Kobe is located, its mostly urban so not surprising that no beef could be found from there. Miyazaki isn’t close but is much more rural
When are we getting the episode on what happened to the last blender?
While noticing there's a new one, come on Babish. What did you do?
This might be the most random subject matter for a Babish episode I've ever seen.
I’m definitely going to make this. I’m probably going to make some substitutions to keep the budget under control, though.