The Chefs Black Book

McDonald's® Lobster Sandwich

Yes, this actually exists. On an excursion through some New
England states I practically drove off the road when I first
saw a sign advertising lobster at this fast food chain. I just
had to get a closer look. That's when I discovered that this
unique sandwich is served only at select McDonald's locations,
mostly in Maine, for a limited time only during the summer months.
It's basically a lobster salad served on a hoagie roll with some
lettuce, but with fresh Maine lobster, is quite tasty.
Since you can't get this anywhere else, I figured this sandwich
was a prime candidate for kitchen cloning. Here's a recipe to
make a version of your own that has never before been published.

1\2 cup cooked Maine Lobster (fresh is best)
1\2 tablespoon mayonnaise
pinch salt
1 lettuce leaf
small hoagie roll

1. Mix together lobster, mayonnaise and salt.
2. Slice hoagie roll length wise, and spread the lettuce leaf on
the bottom half.
3. Spread lobster over lettuce. Top off sandwich with top half of
the roll.
Makes 1 sandwich.

McDonald's® Breakfast Bagel Sandwiches®

Steak & Egg Bagel

Sauce
2 tablespoons mayonnaise
1 teaspoon creamy dill mustard
1 teaspoon vegetable oil
1 slice of white onion, quartered
1 14-ounce pkg. Steak-Umm chopped steak (7 steaks)
4 eggs
1 teaspoon butter
salt
ground black pepper
4 plain bagels
8 slices Kraft Singles American cheese

1. First prepare the sauce by combining the mayonnaise with
the dill mustard in a small bowl. Set this aside until you
are ready to use it.
2. Heat 1 teaspoon of vegetable oil in a medium skillet over
medium heat. Separate the onion slices and sauté in the oil until
light brown.
3. Heat a large skillet over medium/high heat. Break up the sandwich
steak into the hot pan and cook until brown. Drain off fat. Add the
grilled onions to the meat and stir.
4. To make the eggs it's best to make one at a time in a small 6-inch
skillet. If you have more than one of these small pans, you can save
a little time.
5. Beat an egg in a small bowl with a whisk until it is smooth, but
not foamy. Add a pinch of salt and pepper to the egg. Heat a small
6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan.
When the butter has melted add the egg to the pan. Swirl the pan so
that the egg spreads evenly. As the egg begins to cook, use a spatula
to pull in a couple of the edges so that raw egg flows from the top
onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the
edges of the egg using a spoon or fork. Fold it down about an inch.
Fold the opposite end over as well. Then fold the remaining two edges
over, creating a small rectangular or square mini-omelet. Flip the
little omelet over and turn off the heat.
6. Slice a bagel in half and place it with the faces up on a baking
sheet. Grill the faces of the bagel halves in your oven, set on
broil, until golden brown. You may also use a toaster oven for this
step, but be sure to place the sliced bagel halves onto a small
baking sheet or on aluminum foil.
7. When the bagels are toasted, spread about 1/2 tablespoon of the
sauce onto the face of the top bagel half.
8. Place a slice of cheese onto the face of each bagel half.
9. Divide the meat into four portions and stack one portion onto the
cheese on the bottom bagel half.
10. Place the finished omelet onto the meat on the bottom half of the
sandwich.
11. Finish by flipping the top half of the sandwich over onto the
bottom. Heat for 15 seconds in microwave if needed to warm.
Makes 4 servings.

McDonald's® Breakfast Burrito®

It was in the late seventies, shortly after McDonald's had
introduced the Egg McMuffin, that the food giant realized the
potential of a quick, drive-thru breakfast. Soon, the company
had developed several breakfast selections, including the Big
Breakfast with eggs, hash browns, and sausage. Eventually one
out of every four breakfasts eaten on the go would be served
at McDonald's - an impressive statistic indeed. The newest
kid on the McBreakfast block is this morning meal in a tortilla,
first offered on the menu in 1991.

4 ounces breakfast sausage
1 tablespoon minced white onion
1/2 tablespoon minced mild green chilies (canned)
4 eggs, beaten
salt
pepper
4 8-inch flour tortillas
4 slices American cheese
On the side
salsa

1. Preheat a skillet over medium heat. Crumble the sausage
into the pan, then add the onion. Sauté the sausage and onion
for 3 to 4 minutes or until the sausage is browned.
2. Add the mild green chilies and continue to sauté for 1 minute.
3. Pour the beaten eggs into the pan and scramble the eggs with
the sausage and vegetables. Add a dash of salt and pepper.
4. Heat up the tortillas by steaming them in the microwave in
moist paper towels or a tortilla steamer for 20 to 30 seconds.
5. Break each slice of cheese in half and position two halves
end-to-end in the middle of each tortilla.
6. To make the burrito, spoon 1/4 of the egg filling onto the
cheese in a tortilla. Fold one side of the tortilla over the
filling, then fold up about two inches of one end. Fold over the
other side of the tortilla to complete the burrito (one end should
remain open). Serve hot with salsa on the side, if desired.
Makes 4 burritos.

McDonald's® BigXtra!®

McDonald's roll-out of the BigXtra! is another bomb dropped on
the battlefield of the latest burger war. Burger King took the
first shot by introducing the Big King - a pretty good clone of
McDonald's signature Big Mac, with a bit more meat and no middle bun.
Then Mickey D's fired back with a clone of Burger King's popular
Whopper, to be exact. That's just under 5 ounces of ground beef,
stacked on a huge sesame seed bun, with the same ingredients you
would find piled on the Whopper - lettuce, onion, tomato, ketchup,
mayo, and pickles. Plus McDonald's addition of a special spice
sprinkled on the beef as it cooks. It's all very tasty.
Especially if you like Whoppers. Today the Big Xtra! is less extra,
having been shrunk down and renamed Big 'N Tasty.

1 large sesame seed bun (4 3/4-inch diameter)
5 ounces ground beef
seasoned salt
ground black pepper
2 teaspoons ketchup
1 tablespoon mayonnaise
1 tablespoon chopped onion
3 pickle slices (hamburger style)
1/2 cup chopped lettuce
1 large tomato slice
non-stick cooking spray

1. Form the ground beef into a very large patty on wax paper.
Make it approximately 5 1/2 to 6 inches in diameter (the meat
should shrink to the perfect size for the buns when cooked). Freeze
this patty for a couple hours before cooking.
2. Grill the faces of the hamburger bun in a hot skillet over medium
heat. Grill until the buns are golden brown. Leave pan hot.
3. Grill the frozen patty in the pan for 2 to 3 minutes per side.
Sprinkle one side with seasoned salt and ground black pepper.
4. Prepare the rest of the burger by first spreading the 2 teaspoons
of ketchup on the face of the top bun. Follow the ketchup with the
tablespoon of mayonnaise.
5. Stack the onion onto the top bun next, followed by the pickles and
lettuce. Add the tomato slice to the top of the stack.
6. When the beef patty is done cooking, use a spatula to arrange it on
the bottom bun. Turn the top of the burger over onto the bottom and
serves 1 hamburger.

McDonald's® Breakfast Bagel Sandwiches®

Ham & Egg Bagel

Sauce
2 tablespoons mayonnaise
1 teaspoon creamy dill mustard
4 eggs
salt
ground black pepper
1 teaspoon butter
8-ounces deli-sliced ham (2 to 3 slices per sandwich)
4 plain bagels
8 slices Kraft Singles American cheese

1. First prepare the sauce by combining the mayonnaise with
the dill mustard in a small bowl. Set this aside until you
are ready to use it.
2. To prepare the eggs it's best to make one at a time in a
small 6-inch skillet. If you have more than one of these small
pans, you can save a little time.
3. Beat an egg in a small bowl with a whisk until it is smooth,
but not foamy. Add a pinch of salt and pepper to the egg. Heat
a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter
to the pan. When the butter has melted add the egg to the pan.
Swirl the pan so that the egg spreads evenly. As the egg begins to
cook, use a spatula to pull in a couple of the edges so that raw
egg flows from the top onto the hot pan. Cook for 2 to 3 minutes,
then fold over one of the edges of the egg using a spoon or fork.
Fold it down about an inch. Fold the opposite end over as well.
Then fold the remaining two edges over, creating a small rectangular
or square mini-omelet. Flip the little omelet over and turn off the
heat.
4. Heat up the ham in a covered dish in the microwave for 1 minute.
This will make it hot, and keep it from drying.
5. Slice a bagel in half and place it with the faces up on a baking
sheet. Grill the faces of the bagel halves in your oven, set on
broil, until golden brown. You may also use a toaster oven for this
step, but be sure to place the sliced bagel halves onto a small
baking sheet or on aluminum foil.
6. When the bagels are toasted, spread about 1/2 tablespoon of the
sauce onto the face of the top bagel half.
7. Place a slice of cheese onto the face of each bagel half.
8. Place the finished omelet onto the cheese on the bottom half of
the sandwich.
9. Place the ham onto the egg.
10. Finish by flipping the top half of the sandwich over onto the
bottom. Heat for 15 seconds in microwave if needed to warm.
Makes 4 servings.

McDonald's® Big Mac Sauce® ("Special Sauce")

If you like Big Macs, it's probably because of that tasty
"secret" spread that is plopped onto both decks of the world's
most popular double-decker hamburger. So what's so special
about this sauce? After all, it's basically just thousand island
dressing, right? Pretty much. But this sauce has a bit more sweet
pickle relish in it than a typical thousand island salad slather.
Also, I found that this clone comes close to the original with the
inclusion of French dressing. It's an important ingredient -
ketchup just won't do it. That, along with a sweet & sour flavor
that comes from vinegar and sugar, makes this sauce go well on
any of your home burger creations, whether they're Big Mac clones
or not. This is the closest "special sauce" clone you'll find
anywhere.

1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt

1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several
hours, or overnight, so that the flavors blend. Stir the sauce a
couple of times as it chills.
Makes about 3/4 cup.

McDonald's® Shakes

All right, it's the middle of summer and it's dang hot out.
Wouldn't it be nice if we could whip up a little something
to help keep those beads of sweat from rollin'? Check out
how simple it is to recreate any of the three flavors of
McDonald's thick shakes from scratch. Just three ingredients
to each clone. And the secret ingredient for the chocolate
and strawberry flavors is Nesquik mix. How McEasy is that?
Throw everything in a blender and press a button -- the one
on the right. And if you want your shake thicker, just put
it in the freezer for a while. That's it!

Vanilla Shake

2 cups vanilla ice cream
1 1/4 cups low fat milk
3 tablespoons sugar

Chocolate Shake

2 cups vanilla ice cream
1 1/4 cups low fat milk
2 tablespoons chocolate flavor Nesquik mix

Strawberry Shake

2 cups vanilla ice cream
1 1/4 cups low fat milk
3 tablespoons strawberry flavor Nesquik mix
1. Combine all ingredients for the shake flavor of your choice
in a blender and mix on high speed until smooth. Stop blender,
stir and blend again, if necessary to combine ingredients.
2. Pour into two 12-ounce cups.
Serves 2.

McDonald's Big Mac Sauce

Yield: 2 Cups
1 c Miracle Whip
1/3 c sweet relish
1/4 c French dressing (orange not red)
1 T sugar
1/4 t black pepper
1 t minced onion
Mix Ingredients Well.

McDonald's® Breakfast Bagel Sandwiches®

Spanish Omelet Bagel

Sauce
2 tablespoons mayonnaise
1 teaspoon creamy dill mustard
2 teaspoons minced green pepper
2 teaspoons minced white onion
4 eggs
1 teaspoon butter
salt
ground black pepper
8 ounces breakfast sausage
4 plain bagels
4 slices Kraft Singles American cheese
4 slices Kraft Singles Monterey Jack cheese

1. First prepare the sauce by combining the mayonnaise
with the dill mustard in a small bowl. Set this aside
until you are ready to use it.
2. To prepare the eggs it's best to make one at a time
in a small 6-inch skillet. If you have more than one of
these small pans, you can save a little time.
3. First preheat pan over low heat. Add 1/4 teaspoon of butter.
Add 1/2 teaspoon of minced green pepper along with 1/2 teaspoon
minced white onion to the pan and sauté for a couple minutes,
or until soft.
4. Beat an egg in a small bowl with a whisk until it is smooth,
but not foamy. Add a pinch of salt and pepper to the egg. Add the
egg to the pan with the vegetables. Swirl the pan so that the egg
spreads out. As the egg begins to cook, use a spatula to pull in a
couple of the edges so that raw egg flows from the top onto the hot
pan. Cook for 2 to 3 minutes, then fold over one of the edges of the
egg using a spoon or fork. Fold it down about an inch. Fold the
opposite end over as well. Then fold the remaining two edges over,
creating a small rectangular or square mini-omelet. Flip the little
omelets over and turn off the heat.
5. Press the sausage into four 2-ounce patties approximately the size
of the bagel. Cook the sausage in a large skillet over medium heat
until brown. Drain when done.
6. Slice a bagel in half and place it with the faces up on a baking
sheet. Grill the faces of the bagel halves in your oven, set on
broil, until golden brown. You may also use a toaster oven for this
step, but be sure to place the sliced bagel halves onto a small
baking sheet or on aluminum foil.
7. When the bagels are toasted, spread about 1/2 tablespoon of the
sauce onto the face of the bottom bagel half.
8. Place a slice of Monterey Jack cheese onto the face of the bottom
bagel half.
9. Place a sausage patty on the cheese on the Jack cheese.
10. Place the finished omelet onto the sausage and then place the
American cheese on the omelet.
11. Finish the sandwich with the bagel top and heat for 15 seconds
in the microwave if needed to warm. Repeat for remaining servings.
Makes 4 servings.

McDonald's® Biscuits

The biscuits served at America's most popular stop
for breakfast, partners - simple to make and gosh darn tasty.
Get yourself some Bisquick and buttermilk and crank up the
oven for a clone that's become one very frequent request.

2 cups Bisquick baking mix
2/3 cups buttermilk
2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons margarine, melted and divided

1. Preheat oven to 450 degrees.
2. Combine the baking mix, buttermilk, sugar, salt, and half of
the melted margarine in a medium bowl. Mix until well blended.
3. Turn dough out onto a floured surface and knead for about 30
seconds, or until dough becomes elastic.
4. Roll dough to about 3/4-inch thick and punch out biscuits using
a 3-inch cutter. Arrange the punched-out dough on an ungreased
baking sheet, and bake for 10 to12 minutes or until the biscuits
are golden on top and have doubled in height.
5. Remove the biscuits from the oven and immediately brush each one
with a light coating of the remaining melted margarine. Serve warm.
Makes 8 biscuits.

McDonald's® Hot Mustard Sauce

I finally got on the case to bring you the definitive kitchen
clone for this one - and it's a cinch! Tie one hand behind
your back and witness plain old ground dried mustard mixing
it up with sweet and sour flavors in a saucepan over medium heat.
The cornstarch wrangles around in there to thicken and stabilize
while Captain Habanero pops in for the perfect spicy punch.
Use it for dipping, use it for spreading, use it again and again,
since you'll make about a cup of the stuff. And McDonald's will
be glad that we no longer need to hoard the little blister packs
from the restaurants.

1/2 cup water
1/2 cup corn syrup
1/3 cup plus 1 tablespoon white vinegar
2 tablespoons ground dried mustard
4 teaspoons cornstarch
1 tablespoon granulated sugar
1 tablespoon vegetable oil
1/2 teaspoon turmeric
1/2 teaspoon salt
10-14 drops habanero hot sauce

1. Combine all ingredients in a small uncovered saucepan. Whisk
until smooth.
2. Turn heat to medium and bring mixture to a boil, stirring often.
Sauce should thicken in 2 to 3 minutes after it begins to boil.
Remove sauce from heat and chill in refrigerator in a covered
container.
Makes 1 cup.

MCDonald's Apple Muffin

Yield: 24 copycat Servings
21 oz Apple pie filling
3 Eggs
2 ts Apple pie spice
18 oz Yellow cake mix

Beat all together with electric mixer on medium-speed.
Divide batter equally between 24 paper-lined cupcake
wells. Bake 350~ 25 to 30 minutes or until knife inserted
comes out clean. Cool before peeling off paper liners.

McDonald's® Arch Deluxe®

In 1996, McDonald's set out to target more educated tastebuds
in a massive advertising campaign for its newest burger creation.
We watched while Ronald McDonald golfed, danced, and leisurely
hung out with real-life grown-up humans, instead of the puffy
Mayor McCheese and that bunch of wacko puppets. Supposedly the
Arch Deluxe, with the "Adult Taste", would appeal to those dancers
and golfers and anyone else with a sophisticated palate. But let's
face it, we're not talking Beef Wellington here. The Arch Deluxe
is just a hamburger, after all, with only a couple of elements
that set it apart from the other menu items. The big difference
is the creamy brown mustard spread on the sandwich right next to
the ketchup. And the burger is assembled on a sesame seed potato
roll (which actually tastes very much like your common hamburger bun).
Also, you can order the burger with the optional thick-sliced
peppered bacon, for an extra ka-ching. Okay, so the plan hasn't
quite worked out the way Micky D's had hoped. Sales of the Arch
Deluxe have been disappointing, to say the least. That's why I
thought this would be a good recipe to clone. You know, for all
of you who have been struggling to get by without the Arch Deluxe
in your lives. The Arch Deluxe may have gone on to join the McD.L.T
and the McLean Deluxe on the great list of fast food duds from our
past. But you can now create a delicious kitchen facsimile of your
own with this recipe. And hopefully, in the meantime, Ronald has
gone back to work.

1 tablespoon mayonnaise
1/2 teaspoon brown mustard (French's "Hearty Deli" is good)
1 sesame seed hamburger bun
1/4 pound ground beef
1 slice American cheese
1 to 2 tomato slices
1 to 2 lettuce leaves, chopped
1/2 tablespoon ketchup
2 tablespoons chopped onion

1. In a small bowl, mix together the mayonnaise and the brown mustard.
Set aside.
2. Grill the face of each of the buns on a griddle or frying pan over
medium heat.
3. Roll the ground beef into a ball and pat it out until it's
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approximately the same diameter as the bun.
4. Cook meat on hot griddle or frying pan for about 5 minutes per
side or until done. Be sure to lightly salt and pepper each side of
the patty.
5. Build the burger in the following order, from the bottom up:
On Bottom Bun
beef patty
American cheese slice
1 to 2 tomato slices
lettuce
On Top Bun
mayo/mustard
ketchup
onions
6. Slap the top onto the bottom and serve hot.
Makes one burger.

Tidbits
If you can find thick-sliced pepper bacon in your supermarket, you
can add it to the burger just as you could at the restaurant chain.
Cut one slice in half after cooking and place the slices next to
each other onto the bottom bun before adding the beef patty.

McDonald's® Sweet & Sour Dipping Sauce

This recipe clones one of those sauces you get with your
order of McNuggets at the world's largest hamburger outlet.
Now, instead of shoving a fistful of the little green packs
into your backpack, you can make up a batch of your own to
use as a dip for store bought nuggets, chicken fingers, fried
shrimp, and tempura. Or you can even use this as a sauce
for the traditional Chinese sweet and sour dish (with pineapple,
bell pepper, onion, and sautéed chicken or pork.) It's a
simple recipe that requires a food processor or a blender,
and the sauce will keep well for some time in the fridge.

1/4 cup peach preserves
1/4 cup apricot preserves
2 tablespoons light corn syrup
5 teaspoons white vinegar
1 1/2 teaspoons cornstarch
1/2 teaspoon soy sauce
1/2 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons water

1. Combine all ingredients except the water in a food processor
or a blender and puree until the mixture is smooth.
2. Pour mixture into a small saucepan over medium heat. Add water,
stir, and bring mixture to a boil. Allow it to boil for five
minutes, stirring often. When the sauce has thickened, remove
it from the heat and let it cool. Store sauce in a covered
container in the refrigerator.
Makes about 3/4 cup

McDonald's® Yogurt Parfait

This one's super easy to make, plus it's low fat and delicious.
The yogurt in the original is very sweet and creamy, like Yoplait.
So that's the brand that you should use, although any brand of
vanilla yogurt will work fine. If you use Yoplait, you'll need two
6-ounce containers of the stuff per serving. For the granola,
just look for one that contains mostly oats. It should be crunchy
and sweet (such as "maple" flavor) and can also include puffed
rice bits. You can even make these a day or two ahead of time.
Keep them covered in the fridge, and hold off on the granola
topping until you serve 'em up or it'll get mighty soggy.

4 cups vanilla-flavored low-fat yogurt (or 8 6-ounce containers
of Yoplait)
2 10-ounce boxes sliced strawberries with sugar added, thawed
1/3 cup frozen blueberries, thawed
1/2 cup crunchy, sweet granola
1. Pour 1/2 cup of yogurt into a parfait cup or tall glass.
2. Add 1/2 cup of strawberries into the glass on top of the yogurt.
3. Add 1 tablespoon of blueberries to the glass.
4. Pour 1/2 cup of yogurt over the fruit.
5. Sprinkle granola over the top and serve. Repeat for remaining
3 servings.
Makes 4 servings.