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.

Ingredients

Asparagus Puree Ingredients: 

  • ½ lb asparagus, trimmed

  • ½ Cup truffle oil

  • To taste kosher salt 

  • To taste freshly ground black pepper

Parmesan Crisp Ingredients:

  • 3 oz parmesan, grated

Quail Quiches Ingredients: 

  • 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

Baguette Crostini Ingredients:

  • 1 baguette loaf 

  • Nonstick spray

Torta del Casar Sauce Ingredients:

  • 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

Jamón Iberico Tapas Ingredients: 

  • Jamon iberico

  • Baguette Crostini 

  • Torta del Casar sauce

Deconstructed Kobe Sliders Ingredients:

  • 8 oz Kobe beef

  • As needed kosher salt

  • Colby jack cheese, cut into 1” squares   

  • Baguette Crostini 

  • Butter lettuce rounds

  • Bread and butter pickles 

  • Cherry tomatoes

Method

Serves: 4-6

Asparagus Puree Method:

  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.

  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.

  4. Refrigerate until ready to serve.

Parmesan Crisp Method:

  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. 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.

Quail Quiches Method:

  1. Preheat the oven to 325 °F.

  2. Place the phyllo shells inside the wells of a mini muffin pan.

  3. Add a ½ tsp of cheese to each shell. Bake the shells for 3 minutes to crisp them and melt the cheese.

  4. Meanwhile, in a medium bowl combine the eggs, milk, cream, salt, pepper, and cayenne. Whisk to combine the batter.

  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.

Baguette Crostini Method:

  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.

  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.

Torta del Casar Sauce Method:

  1. Make a roux by melting the butter in a large skillet. Add the flour and stir to combine.

  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. 

  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. Season to taste with salt and 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.

Jamón Iberico Tapas Method:

  1. Assemble the tapas by layering the jamon over the crostini. 

  2. Top each canape with a drizzle of the torta del casar sauce.

Deconstructed Kobe Sliders Method:

  1. Coat the kobe beef with a generous sprinkling of 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.

  7. Broil for about 2 minutes to allow the cheese to melt.

  8. Top the sliders with the lettuce, pickles, and cherry tomatoes.