Joe Beef Double Down
Dear World, We’re sorry food has come to this. Like Richard Pryor said, more or less, the double down is God’s way of telling you that you have too much money. But it’s also really delicious.
Recipe information
Yield
Makes 2, serves 4
Ingredients
CRUST
MAYONNAISE
Preparation
Step 1
To ready the crust, sift together the flour, brewer’s yeast, baking powder, pepper, sage, salt, Old Bay, and garlic powder into a bowl. Keep the buttermilk in the fridge.
Step 2
To make the mayonnaise, in a bowl, mix together the mayonnaise and the Sriracha and Maggi sauces. Put the sauce in the fridge until serving.
Step 3
Put the foie gras in the freezer 30 minutes before you are ready to cook it.
Step 4
Pour the oil to a depth of 3 inches (7.5 cm) into your deep fryer and heat to 350°F (180°C). To set up the crust assembly, put the bowl holding the flour mixture on your countertop. Pour the buttermilk into a second bowl and put it alongside the flour mixture.
Step 5
To coat the foie gras slices, one at a time, dip them into the buttermilk and then into the flour mixture. Repeat the dips a couple more times. Keep the coating soggy—you don’t want it too dry—and resist the urge to pat the slices.
Step 6
Drop 2 coated foie gras slices into the hot oil and cook for exactly 3 minutes and 20 seconds. Drain briefly on paper towels and pat them dry. Repeat with the remaining 2 slices.
Step 7
Lay a slice of cheese on 1 “patty,” place 2 slices of bacon on top of the cheese, and spread half of the mayo on top. Top with a second patty, then plate. Repeat to a build second stack. Top each stack with a drizzle of maple syrup and a pinch each of crispy sea salt and pepper.
