This week, we're headed back to Quahog (named after a type of clam!) for a decidedly domestic dinner prepared by Family Guy's familial punching bag, Meg Griffin. In a rare turn of events, everyone's left speechless as Meg effortlessly prepares a delicious, nutritious dinner for her incredulous parents. Let's see how it tastes as we make up the entire recipe!
Ingredients
Couscous Ingredients:
1 Tbsp neutral oil
½ white onion, diced
1 clove garlic, minced
3 Cups chicken stock, preferably homemade
2 tsp kosher salt + more to taste
1 ½ Cups couscous
½ Cup pine nuts, toasted
½ Cup golden raisins
2 Tbsp extra virgin olive oil
Juice of 1 lemon
To taste freshly ground black pepper
Seared Ahi Tostadas Ingredients:
6 Corn tortillas
48 oz frying oil
8 oz sushi grade ahi tuna steak
2 Tbsp sesame seeds (mixed black and white)
3 Tbsp olive oil, divided
1 avocado, pitted + diced
1 jalapeno pepper, seed removed + diced
¼ Cup cilantro leaves, chopped
½ red onion, diced
1 tsp ginger, grated
2 green onions, chopped
1 Tbsp soy sauce
1 Tbsp rice wine vinegar
Juice of 1 lime
To taste kosher salt
To taste freshly ground black pepper
Grilled Asparagus Ingredients:
1 lb asparagus, trimmed
1 Tbsp neutral oil
To taste kosher salt
To taste needed freshly ground black pepper
Molten Lava Cake Ingredients:
As needed turbinado sugar
14 oz dark chocolate, chopped + divided
½ Cup heavy cream
12 Tbsp unsalted butter + more for greasing
6 large eggs
½ Cup brown sugar, packed
1 tsp vanilla extract
2 oz all-purpose flour
Method
Serves: 4-6
Couscous Method:
Add the oil to a medium pot and heat over medium-high heat.
Add the onion and cook until the onions are tender, about 3-4 minutes.
Add the chicken stick and salt to the pot and bring to a boil.
Turn off the heat and stir in the couscous. Cover and let the couscous cook for 10 minutes.
Transfer the couscous to a bowl and fold in the pine nuts, raisin, olive oil, and lemon juice.
Season the couscous to taste with more kosher salt and pepper.
Serve immediately.
Seared Ahi Tostadas Method:
Preheat the oven to 325 °F (with convection).
Microwave the tortillas for 30-45 seconds or until pliable.
Shape the tortillas on an inverted muffin tin. Place a 3-inch pastry ring/cutter around the exterior of the muffin tin, holding the tortilla cup in place. Depending on how many rings you have, you may need to bake the cups in batches.
Bake the tortilla cups for 8-10 minutes or until they are dry and hold their shape.
Pour the frying oil into a high-sided pot. Preheat the oil to 325 °F. Prepare a sheet tray with an even layer of paper towels.
Carefully, add the tortilla cups into the heated fry oil. Fry for 2 minutes or until slightly deeper in color and crisp.
Using a spider or metal tongs, remove the tortilla cups from the oil and allow them to cool on the prepared paper towel-lined sheet tray. Make sure to position them upside down to avoid pools of oil.
Coat the tuna in the sesame seeds.
Preheat a large skillet over high heat with 1 tablespoon of oil. Sear the tuna on each side for 30 seconds.
Let the tuna cool before slicing.
Meanwhile, combine the avocado, jalapeno, cilantro, red onion, ginger, and green onions in a large bowl.
Slice the tuna into cubes and add it to the bowl with the other chopped ingredients.
In a small bowl, whisk together the ginger, soy sauce, rice wine vinegar, lime juice, and the remaining 2 tablespoons of oil. Pour the dressing over the tuna mixture and toss to combine. Season to taste with salt.
Serve the ahi tuna salad in the prepared tostada cups.
Grilled Asparagus Method:
Preheat the grill over medium-high heat.
Place the asparagus on a sheet tray. Drizzle the asparagus with oil, salt, and pepper.
Grill the asparagus until tender, about 6-8 minutes.
Serve immediately.
Molten Lava Cake Method:
Preheat the oven to 350 °F. Prepare a 6-inch diameter springform pan with a layer of softened butter and turbinado sugar.
Place 4 oz of chocolate in a large bowl.
Add the cream to a small pot. Bring the cream to a simmer, then pour it over the chocolate. Let the mixture sit for 1 minute before stirring it together with a plastic spatula or whisk.
Deposit the ganache into a small 4-inch diameter springform pan. Place the pan in the freezer and allow the ganache to freeze solid, about 1-2 hours.
Prepare a water bath in a small pot over high heat until boiling.
Combine the remaining 10 oz of chocolate in a large bowl with the butter. Place the bowl over the prepared water bath. Reduce the heat to low and stir constantly until the chocolate is completely melted.
In the bowl of a stand mixer, combine the eggs, sugar, and vanilla extract. Begin whipping the mixture until thickened and frothy. Slowly stream the hot chocolate mixture into the eggs.
Sift the flour into the batter and fold to combine.
Pour about half of the batter into the prepared springform pan. Unmold the frozen ganache from the freezer and place it into the center of the cake batter. Cover with the remaining batter.
Bake for 30-40 minutes or until the top is spongy but firm.
Allow the cake to cool for 10 minutes before unmolding and serving.