Dinner with the Twelfth Doctor (Who?)

Dinner with the Twelfth Doctor (Who?)

Num-ber 12! Num-ber 12! Num-ber 12!

While we’re all deeply sad to lose Matt Smith, the amazingly energetic, intimate and raggedy incarnation of the doctor, I think it’s safe to say we’re all pretty damn excited for Peter Capaldi. It’s exciting ANY time we get a new Doctor, but Capaldi has a huge story built up for him with Gallifrey and the Impossible Girl. It’ll be wonderful to see what he does with that.

I also find it comforting to have the companion bridge the gap between doctors. It was a little jarring when we lost Tennant. Having Matt Smith AND Karen Gillan thrust into our faces was a hard pill to swallow, especially on the heels of one of the most celebrated doctors in the history of the show. But having Clara there as a familiarity anchor is important for my emotional healing. (Don’t judge me!)

I have a few other things for you all to use as tools to get over the loss of Smith and get excited for Capaldi. A tribute in the medium I work best in: meat, carbs and alcohol.

First off… and I have my husband to thank for this title, I present to you the Burger on the Inside. A beef and pork burger, stuffed with English cheddar, wrapped in a rasher of bacon and encased in a TARDIS blue pastry shell. It is indeed, burger on the inside (and so much more). A side of Gallifries are tossed in thyme and smoked salt less you forget that Gallifrey burns no more (but it still tastes like it is). This dish wouldn’t be complete without some Scottish mayo to put Capaldi’s mark on it. And no Bacon and Legs meal is complete without the addition of alcohol and this one is minimalist and delicious. I call it the No. 12. Two ingredients/two hearts: Elderflower liqueur (St. Germain) and lime juice is all it takes to make a sweet, strong and captivating cocktail.

Hang on tight, we’re going for a ride through time and… the kitchen.

A TARDIS-blue pastry wrapped around a bacon-covered burger that has been stuffed with English cheddar.

Gallifries
2 ½ lbs potatoes (of your choice), washed
oil (for frying)
2 tbsp smoked sea salt
2 tbsp dried thyme leaves

Start your fries first, they take the longest. Cut the potatoes into wedges, rinse and place in a bowl. Cover with ice water and let set for 2-3 hours.

After they have soaked, strain the water and remove them to a paper towel-lined baking sheet. Pat dry.

Preheat your oil to 300º. In batches, fry your potatoes for 5-10 minutes (depending on size) until cooked through. Remove to paper towels.

Next, turn up the heat on the oil to 400º. Fry the potatoes again, in batches. This time 3-5 minutes until they are crispy. Remove to paper towels.

In a large bowl, put the still-hot french fries, smoked sea salt and dried thyme. Toss to coat the fries. Serve with the Scottish mayo alongside the Burger on the Inside.

Scottish Mayo
½ cup mayonnaise
2 tbsp Sriracha
1 tbsp Scotch
1 tsp garlic powder
1 tsp lime juice
salt and pepper to taste

Whisk together ingredients. Refrigerate until ready to use.

Burger on the Inside
½ lb ground sirloin
½ lb ground pork
½ lb thick cut bacon
6 oz English cheddar, shredded
salt and pepper
2 frozen pie crusts, thawed
blue food dye
2 tbsp butter, melted

Preheat oven to 350º.

Blend the beef and pork together. (The best way to do this is with your hands. Don’t be a wuss, just use soap when you’re done.)

Divide the meat mixture into four equal balls. Stuff each one with 1 ½ ounces of the cheddar and form the patty around it. Wrap two slices of the bacon around the patty and set aside. Repeat with the other three patties.

An elderflower gimlet for Mr. Capaldi.

Prepare your dough in a similar fashion. Using your hands, knead both pie crusts together. Dropping a bit of blue food dye into the center of the dough, knead the color in until it blends through and gives you a TARDISY feel. (If you want to prevent the dye from getting all over your hands, you can either wear food-safe gloves or rub some crisco into your hands before starting.) Break the dough out into four balls. Roll a ball out with a rolling pin until it’s large enough to wrap around your burger. Wrap and pinch the dough together on the bottom to seal it. Smooth it out with your hands. Cut a tiny slit in the top for steam and grease to escape. Repeat the process with the other three burgers.

Place the burgers on a foil-lined baking sheet. (Make sure it has edges because some liquid will escape.) Bake for a half hour for medium well.

Let cool for a few minutes.

Serve with Gallifries and Scottish Mayo. You may want a knife and fork (and maybe a sonic screwdriver).

No. 12
1 part St. Germain
2 parts lime juice, freshly squeezed
lime, for garnish

Shake over ice. Serve cold in an old fashioned glass. Garnish with lime.

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Also, check out my previous Doctor Who recipes from the Anniversary special here! The dinner included: Travel Through Thyme and Spice (with Space Fish baked in Psychic Parchment Paper), Doctor Whoodles (Bow Tie Pasta Salad with Cool Ranch), Swiss CHARDIS and a Sonic Screwdriver Cocktail.