Carlbonade Flamande (Fancy Carl’s Jr.)
by Erik of Fancy Fast Food, with support from Chrissy M. and Kelly B., plus Julie L. of Carl’s Jr. (Las Vegas)

Ingredients:

• 2 Six Dollar Burgers
• 1 order of fried zucchini
• 1 order of onion rings
• 1 large root beer
• organic thyme (for garnish and a touch of irony)

First, take the beef patties and onions from the burgers, and add them to rest of the ingredients you’ll be using: the zucchini and the onion rings. Slice the burger into smaller morsels, and take the breading off the fried onion rings. Put the combined onions in a skillet, followed by the Angus beef.

The original recipe that has inspired this one is a Flemish stew from Belgium that uses beer as the base. So, add the root beer to the pan. Let it boil, then simmer for a while so the beer really starts to breakdown and infuse with the meat.

Meanwhile, steam the fried zucchini so that the fried batter loosens up, then expose the green vegetables inside. Use these zucchini slices as garnish when you do the plating: pile your beef and (root) beer carbonade in the center of the white plate, and garnish it on top with a sprig of ironic thyme. Voila! Wonder what Carl would think of this…

If you are viewing this recipe in an aggregator (like tumblr’s Dashboard), or as a reblogged post, please check out the real website at FancyFastFood.com.

Del Spaghetti Arrabbiata (Fancy Del Taco)
by Erik of Fancy Fast Food, with support from Chrissy M. and Kelly B.

Ingredients:

• 1 Del Classic Chicken Burrito
• 1 order of jalapeño rings
• 1 cup of water
• packets of assorted hot sauces
• packets of ketchup
• organic basil leaves (for garnish and a touch of irony)

Here’s a Fancy Fast Food dish that’s fairly simple to make, provided you just so happen to have a handcrank pasta maker around. First, unwrap the burrito and empty the filling. No need to separate the ingredients inside because you are just going take it all and put it in a saucepan with a little bit of water, and place it over a medium heat. Next, add plenty of ketchup and hot sauce from the packets. Del Taco hot sauces come in Mild, Del Inferno, and Del Scorcho; you may use what suits your taste — but keep in mind that “arrabiata” sauce, derived the Italian word for “angry,” was meant to be spicy. To make it even hotter than Scorcho, you can slice up some jalapeño rings, chop them, and add them to the mix. Let the sauce simmer for a while, stirring occasionally.

To make the pasta, rinse the tortilla and then cut the sides off so it has the width of your pasta maker. Crank the tortilla through the pasta cutter’s spaghetti attachment; making Italian spaghetti from Mexican ingredients couldn’t be easier! Pile the resulting pasta on the center of a fancy white plate, and then add the arrabbiata sauce on top. Garnish with ironic basil leaves and presto! Just because you make fast food fancy doesn’t mean you have to skimp on spice!

If you are viewing this recipe in an aggregator (like tumblr’s Dashboard), or as a reblogged post, please check out the real website at FancyFastFood.com.

Beef Wellington, Animal Style (Fancy In-N-Out Burger)
by Erik of Fancy Fast Food, with support from Chrissy M. and Kelly B.

Ingredients:

• 3 In-N-Out Hamburgers, Animal Style
• 1 order of French Fries
• 1 cup of fountain water
• salt and pepper packets
• a sprig of organic thyme (for garnish and a touch of irony)

Ordering a burger “Animal Style” may not be such a secret, but psst… did you know you can make Beef Wellington out of In-N-Out Burger items? First, take the buns from the three burgers, scrape off all the Animal sauces and toppings, and put them in a food processor. Add a litle bit of water and blend until it becomes a smooth, doughy mush. Using a rubber spatula, spread the mixture onto a large non-stick baking sheet; spread it evenly on the entire sheet. Then put it in a pre-heated oven at 400°F for 5-10 minutes, depending on how moist it is. You’ll know it’s done when it starts to develop a light, flaky crust.

Meanwhile, take all your Animal Style toppings (the lettuce, tomatoes, pickles, sauce, and onions), plus a little salt and pepper to taste, and chop them all together into a chunky, delicious spread. When the flaky crust is done, let it cool for a bit so it’s easy to lift off the pan with a spatula. (Don’t take the crust off the pan yet; just test it.) Use a rubber spatula to evenly distribute a layer of the Animal Style Spread over the crust.

Cut the burger patties into smaller chunks and put them in a food processor. Blend until it’s a consistent ground beef. Using your hands, mold the beef into a small meatloaf in the shape of a nice cut of beef tenderloin, and place it in the center of the baking sheet. Then carefully wrap the loaf with the crust by folding over all sides until it’s completely covered.

Finally, the plating: slice the crusted loaf into serving portions; use two per plate. Mash some potatoes by blending fries in a food processor with a little water, and serve those on the side. Garnish with an ironic sprig of thyme. Tada! Beef Wellington, Animal Style! We’ll keep the secret, if you can…

If you are viewing this recipe in an aggregator (like tumblr’s Dashboard), or as a reblogged post, please check out the real website at FancyFastFood.com.