recipe link Recipe for the week ofFebruary16,2012: The pop culture satirical cookbook, Fancy Fast Food: Ironic Recipes with No Bun Intended, is finally here! Buy it on Amazon, or at FancyFastFoodBook.com at 25% off! (Enter the secret Animal Style code NFAZL9WC.) Sublebration Cake! (Fancy Subway II)
by Erik Trinidad of Fancy Fast Food (with support from Mark Trinidad and Cristina Frank) Its been long overdue, but the Fancy Fast Food book is finally here its time to celebrate! For the occasion, we here in the Fancy Fast Food kitchen have baked a cake err, made a cake without baking in the only way we do things around here. You guessed it, weve styled a Subway footlong sub into petit fours, those bite-sized confections you eat as a final course, along with espresso served in fancy cups that you hold with your pinkies up in the air. (Oh you fancy, huh?)
Sure, you can get pocket sized desserts at fast food chains (i.e. cookies, little apple pies), but wheres the gross out factor in that? Were going to take fast food fancification to a new level (down, that is), by using mayo for chocolate frosting, and bologna as a fondant. Disgusting? You bet. But look how fancy it is! And you thought Subway called their employees sandwich artists. Pfft. Ingredients (from Subway): - 1 footlong Cold Cut Combo, on Italian bread with cucumbers and a ton of mayonnaise (ask that they dont cut it in half)
- 1 cup of Coca-Cola
First things first; were going to need Coke reduction to use as a food coloring, so pour all the Coke in a non-stick skillet. Bring it to an aggressive boil, so all the water starts evaporating. Next, open the submarine sandwich. Hopefully your Subway sandwich artist put the layer of cold cuts with the salami and ham on top, so the mayonnaise doesnt get all over the bologna, which we want to remain clean. Either way, scrape off all the mayonnaise and put it in a little prep bowl (and rinse of the bologna if theres mayo on it). We really dont need the textured slices of the ham and salami, so go ahead and eat them, feed them to your dog, or throw them against a window for fun.
Next, the bread. Using a sharp knife, cut about 3" off the end. Start sculpting this piece by cutting and shaving off pieces so that what you have left are little, even square slabs of bread, about 2" wide. If you mess up, you have the rest of the bread to use. In the end, you should end up with six pieces two sets of three pieces for the two petit fours shown in this recipe. (Go ahead and cut out more bread if you want; theres enough bologna to make four.)
Hopefully by now the Coke has reduced down to a thick syrup, which we are going to use as a food dye to make the mayonnaise look more chocolatey. Spoon Coke reduction into the prep bowl with the mayonnaise a little at a time as you mix it thoroughly. As soon as it starts to look the color of chocolate pudding, youve done enough. Take this pudding and spread it in between the three layers of bread for each of the petit fours you are going to make. Then stack them up, and clean off any extra pudding oozing out.
Now its time to be the disgusting cake boss you never thought you could be. Using bologna as a fondant, drape a slice over each of the little stacks of bread make sure you do this evenly, so each side will get coverage. Fold over the corners towards one side, and fasten them in place with toothpicks broken in half. Do this again to the other side, and repeat the process for each of the petit fours you are going to make.
The little cake doesnt look too fancy, so were going to decorate it. Unfortunately, weve used up all our mayonnaise, so were going to make the cucumbers look like icing. Using a sharp paring knife, cut off the green skin of a cucumber slice. Then, cut out a long strip of cucumber in a spiral fashion, so you can get the longest strand possible. Trim this strip down so its as thin as you can get it without falling apart. Repeat this process for as many cucubmer slices as you need.
Lastly, the plating. Meticulously place the cucumber icing onto each petit four so it looks like it was applied naturally. Then place the petit fours on a fancy plate. Cut one open to show off the inside layers. Let it sit out for a while; youll be amazed at what prolonged exposure to oxygen can do to it aesthetically; the sides of the bologna start to dry and form interesting shades of pink, and the chocolate mayonnaise will appear more thick. And there you have it: Sublebration Cake from Subway. Its celebration time! Now go get yourself a Fancy Fast Food book!
Cant get enough of Fancy Subway? Check out our Fancy Five-Dollar Farfalle.
If you are viewing this recipe in an aggregator (like tumblrs Dashboard), or as a reblogged post, please check out the real website at FancyFastFood.com.
recipe link Recipe for the week ofJanuary26,2012: Wendys Wonton Soup (Fancy Wendys Chicken Go Wraps)
by Erik of Fancy Fast Food You dont need to be in the Peoples Republic of China to know that Chinese New Year is upon us; I mean, theres at least one Chinese family in every American town running a take out joint who is celebrating. The Lunar New Year is the biggest celebration amongst the Chinese people wherever they are in the world, and its often observed with dancing lions, firecrackers, family time, and enough auspicious mandarin oranges to make more than a gallon of good luck orange juice.
We here in the Fancy Fast Food kitchen will honor Chinese New Year in the way we do best, not with a bag of oranges, but with a bag of Wendys fast food. Weve already transformed Wendys fare into Jewish celebratory cuisine, but in this Year of the Dragon, well be inspired by the Orient. Hope that dragon likes soup Ingredients (from Wendys): - 6 Grilled Chicken Go Wraps
- 1 JBC (Jr. Bacon Cheeseburger)
- 1 bottle of water
First, go and unwrap each Go Wrap, and extract the chicken and all the additional fillings of shredded cheese, lettuce, and honey mustard. Take a few of the half chicken breasts, plus a few strands of lettuce, and grind them in a food processor to make our wontons filling.
You now have six sloppy tortilla wraps left over; rinse each of them under the sink to really wash off any residual honey mustard or cheese. Then lay one wrap flat on a cutting board, and cut out a square in the center of it, about 5". Take the square and rinse it again on both sides. Then, hold it in one hand and use your other to grab a sizeable pinch of chicken filling to put it in the center of the square. Fold the square in half, and press the edges down as best you can so that they stick together. Fold the wrapper again, from the crease outwards, then flip the ends upwards so that a wonton shape is born, and seal it with a pinch. Do this with the five other tortilla wraps.
Next, the broth. Fill a pot with the entire bottle of water, and bring it to a boil. Add in some shreds of lettuce. Slice the bacon from the Jr. Bacon Cheeseburger into little strips, and put them in the broth as well. Add Wendys sea salt to taste.
Lastly, the plating: ladle out the broth into a fancy bowl, and then delicately add the wontons to it. Finely chop the lettuce from the burger into small bits and use them as a garnish. And there you have it: Wendys Wonton Soup, fit enough for a dragon (or a snake next year). Happy Chinese New Year!
If you are viewing this recipe in an aggregator (like tumblrs Dashboard), or as a reblogged post, please check out the real website at FancyFastFood.com.
recipe link Recipe for the week ofDecember19,2011: Chripotle Christmas Tamales (Fancy Chipotle Mexican Grill II)
by Erik of Fancy Fast Food Steve Ells and the folks at Chipotle Mexican Grill have been on a mission: to make rapidly prepared food (a.k.a. fast food) in the most socially responsible way possible for a nationwide chain of restaurants. While thats respectable and all, Ells and his team forgot one thing: theyre claiming to be a Mexican grill, and theyve done nothing to pay homage to Mexico the country whose cuisine theyve been inspired by. Perhaps this act of supposed cultural insensitivity is intentional, perhaps they just dont care. Or maybe theyre just too busy enlisting Americans like Willie Nelson to cover Coldplays The Scientist for their anti-factory farm ad campaign, that they simply just forgot that Mexican is their middle name.
There are many customs in Mexico, particularly during the holidays. In terms of Christmas culinary tradition, tamales that delicacy of meat wrapped in a corn flour dough and steamed in a corn husk are traditionally prepared, served, and eaten during the season of Navidad. Why hasnt Chipotle Mexican Grill embraced this?
Have no fear, Mr. Ells & Co., for heres a Fancy Fast Food recipe that uses all your existing ingredients and repurposes them, so you dont have to look like complete culturally-insensitive pricks. We here in the Fancy Fast Food kitchen will take care of the tamales; in the meantime, try and get Willie Nelson to sing Feliz Navidad for your next ad campaign.  Ingredients (from Chipotle Mexican Grill): - 3 Burritos with nothing but Carnitas and Roasted Chili & Corn Salsa
- 3 bags of chips with Red Tomatillo Salsa
- 1 bottle of water
First, unwrap each of the burritos and separate the ingredients. Hand pick out the shreds of pork and collect them into a bowl, and then scoop out and pour all the corn salsa into another bowl. Take each of the remaining tortillas and rinse them off in the sink, being careful not to tear them. Place them flat and let them dry with paper towels.
Chipotle Mexican Grill already marinates and seasons their pork, but were going to make it a little spicier for the Mexican palate. Put all the carnitas in a small saucepan, stir in some of the tomatillo salsa (to your liking), and let the two fuse together for 5-10 minutes over a low heat.
The main ingredient of tamales is masa harina, a corn flour made from a variety of corns. We only have two kinds corn kernel salsa and corn chips so well have to make do. First, take the chips and crush them down into a fine powder. There are many ways to do this; you could use a food processor or coffee been grinder, but if you really want to get the chips down to a fine powder, grind them yourself with a stone mortar and pestle. Start slowly so you dont get chips all over your kitchen counter, and gradually grind them down to a fine flour. Collect it all into a bowl. The other type of corn is wet, so well purée that in a food processor. As the blade spins, gradually spoon in some of the ground corn flour, and pour in a little water as needed, until it becomes a mushy dough. Masa! We dont have corn husks to steam our tamales in, so well have to improvise using the big tortillas. However, we can at least make them look a little bit more like corn husks, by adding a fibrous texture to them. After much experimentation, the best way to do this is to lightly roll a pizza cutter up and down each tortilla. Score but dont cut in one direction until it starts resembling the texture of a corn husk. If youve made tamales before, the rest is familiar. Spread some makeshift masa into the center of the husk. Add a strip of carnitas in the center, and then fold over the husk one side and then the other, and then fold the ends in. A real corn husk can be folded in a way that you need not tie it together before steaming, but in this case, well tie each with kitchen string they make them look like three little Christmas gifts that way (for each of the three kings, if you will). Steam the tamales in a steamer, and then unwrap each carefully. Inside youll find a surprisingly decent tamale one that actually tastes like a tamale ready to serve for Christmas, may it be in Mexico, or in your nearest Chipotle Mexican Grill. Add some tomatillo salsa for garnish and an extra kick of spice, and have a Feliz Navidad!
If you are viewing this recipe in an aggregator (like tumblrs Dashboard), or as a reblogged post, please check out the real website at FancyFastFood.com.
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