This recipe is a perfect illustration of the Big Mac Theory: It hits everywhere at the same time, it tastes perfect, and it’s so rich but you barely notice it. It’s a bit weird, a bit trashy, and very tasty. Awesome.

　　

Ingredients

Serves 4

　　1 onion, thinly sliced

　　1 tablespoon canola oil

　　1 tablespoon sherry vinegar

　　1 tablespoon currants

　　1/2 cup (125 g) Velveeta cheese

　　2/3 cup (150 g) warm mashed potatoes

　　Salt and pepper

　　2 tablespoons chopped fresh chives, plus more for garnish

　　4 thin slices fresh foie gras, each about 3 ounces (85 g)

　　4 choux pastries for Éclairs (page 266), about 6 inches (15 cm) long

　　Flake salt

　　4 slices bacon, cooked crispy

　　

Step 1

In a sauté pan, cook the onion in the oil over low heat for about 5 minutes, or until caramelized. Mix in the vinegar and the currants, remove from the heat, and set aside.

　　

Step 2

In a small saucepan, combine the Velveeta and mashed potatoes and set over low heat. Cook until the cheese is melted, stirring occasionally. Season to taste with salt and pepper and then stir in the chives. Remove from the heat, cover the saucepan with foil, and keep warm on the stove top.

　　

Step 3

Set a sauté pan over medium-high heat and turn on your exhaust fan. Season the foie gras slices on both sides with salt and pepper. When the pan is hot, add the foie gras and sear for 1 minute on each side, until nice and brown. Remember to flip the slices away from you to avoid splashing your belly. Transfer the foie gras to a plate and let rest. Some extra fat will melt off the foie gras. It’s pure yellow, it’s good, keep it.

　　

Step 4

Cut the top off each pastry lengthwise, about two-thirds from the bottom (so the top is half the thickness of the bottom). Put a tablespoon and a half of the onion mixture in the bottom of each pastry. Divide the mashed potato and cheese mixture into four portions and place on top of the onion. Add a slice of foie gras, a pinch of flake salt, a sprinkle of chives, a slice of bacon, and the pastry tops. Serve warm.

　　Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.