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  • Ingredients: Carrot.

  • Gotta respect that.

  • [Tired Moan]

  • Damn Gina!

  • What is that?

  • Oooh, It's a sloppy Jessica.

  • Mac & Cheese, Chili, Pizza, on a bun.

  • It's everything I've wanted to eat for the last 48 hours.

  • [Satisfied Moan]

  • Hey, what's up guys.

  • Welcome back to Binging with Babish.

  • Where this week were taking a look at the single carrot from Brooklyn Nine-Nine

  • First were going to take a single baby carrot.

  • Give it a good look at that, appreciate it.

  • All of its curves and complexities.

  • Let's see how it tastes.

  • Oh wow, it tastes exactly like a carrot.

  • Screw this, let's make the Sloppy Jessica.

  • The Sloppy Jessica is Gina's abomination that combines chili, macaroni & cheese, and pizza, on a bun.

  • So we've made chili a few times on this show before.

  • So were going to make a relatively basic chili.

  • Were starting with the usual routine of soaking some dried ancho chiles in boiling water for 10 minutes.

  • Before adding a few teaspoons each of cumin, ground coriander seed, paprika, one or two canned chipotles in adobo sauce (depending on your level of heat tolerance)

  • -and blend the whole thing together to make chili paste.

  • Then we're going to brown some ground round.

  • I'm kidding, this is probably chuck.

  • It's more fun to say though.

  • Then, in fat from the beef, we're going to saute some onions, add some garlic, add some tomatoes, add the chili paste, and there you go.

  • Very basic but very delicious chili,

  • which of course we're going to season after simmering for at least 45 minutes

  • Next up, we need to make some red sauce for the pizza element of the Sloppy Jessica.

  • Again, we've made red sauce in many different iterations on this show before.

  • The basic idea is: finely mince a small onion, saute for a few minutes until soft, crush in a clover or two of garlic and saute for an additional 30 seconds, or until fragrant, and then add your tomatoes.

  • I'm going for a 50/50 mix of diced and pureed tomatoes.

  • Also I'm going to throw in a little bit of dried oregano and a whole sprig of basil.

  • Simmer for 45 minutes to an hour, until slightly thickened and the acidity of the tomatoes has abated.

  • Next up, Mac & Cheese.

  • Now a close examination of the sandwich indicates that it's not actually macaroni elbows, like usual, but ziti.

  • I mean, it's not like they were exercising restraint when they designed this sandwich.

  • Once the past's cooked, drain, and set aside so we could make a roux for our cheese sauce.

  • Equal parts in this case.

  • Three tablespoons each of butter and flour, toasted together for about 30 seconds until the sort of raw flour smell goes away-

  • -and then slowly streaming in maybe 3 cups of whole milk, whisking the whole time until a thick sauce forms.

  • Make sure you scrape the corners so you don't miss any of that roux hiding out.

  • Whisk until thoroughly combined and starting to thicken.

  • Add a little bit of dried mustard, a few dashes of hot sauce, if you're feeling frisky.

  • Keep whisking as the mixture heats up and then it's time to add the cheese.

  • I'm going for a solid pound of grated yellow cheddar along with maybe 4 or 5 ounces of grated Parmesan.

  • Adjust as necessary for optimal cheesiness before adding the pasta to the mixture and mixing until evenly coated.

  • (Trying very very hard not to eat the whole thing in one sitting.)

  • Of course, season with salt and pepper before serving-

  • -or stuffing into a sandwich.

  • Pizza is listed as a component of this sandwich, so I'm thinking we make French bread pizza as our sandwich scaffolding.

  • The way I like to make my French bread pizza is starting with a layer of mozzarella, then hitting it with the sauce.

  • Thus preventing sauce-bread saturation.

  • And, because I apparently don't give a #%@& about my health anymore, another layer of mozzarella and some freshly grated Parmesan.

  • Placed into a 425° Fahrenheit oven.

  • While that guy is going, we need to make "Chili-Mac"

  • What is Chili-Mac?

  • Well, I'll tell ya

  • It's chili with macaroni & cheese.

  • Just in case you thought it was like cold macaroni & cheese or something.

  • Anyway, our French bread pizza is out the oven so naturally it's time to top it with a whole bowl of chili-macaroni & cheese

  • And now we gotta try and close this thing up.

  • On our first attempt we're going to burn our precious little fingers.

  • Ow.

  • But then we're going to take a deep breath, grow a pair, and turn this into something resembling a sandwich.

  • Were going to cut it in half, because it would be physically impossible to eat it in its current state.

  • And then, as we promise ourselves we're going to research salads for future episodes of Binging with Babish, we dig in like the monsters we know we are.

  • And as you can imagine, this guy joined the clean plate club.

  • It was damn near impossible to eat this entire thing, but you know what?

  • I'm really glad I did it-

  • -and I'm just kidding.

  • Of course I cut it up and shared it with my friends

  • Serving this sandwich is one of the few ways you can be both a really good and a really bad friend at the same time.

  • [ Outro Music Plays ♬ ]

Ingredients: Carrot.

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